The results of a recent research done by Israeli scientists indicates that compared with traditional methods of weight loss, the Atkins weight loss method characterized by decreasing the intake of carbohydrate and increasing the intake of protein can favorably lower cholesterol level and realize remarkable weight loss.
The Associate Press remarked that this research was ranked one of the longest and largest of its kind. Dr. Robert C. and Abi Bullock from Veronica Atkins Foundation, who sposored the reseach, said, “This is actually the ‘final judgement’.”

The research was conducted in a nuclear research facility isolated from the outside world. It lasted for two years and saw the participation of 322 people, 85% of whom strictly obeyed the diet rules in the research. During the research, participants had their lunch at the dining hall of the research facility and were divided into several groups. These groups were different from each other in terms of diet. Although the participants could choose their own food under the suggestion of researchers when having breakfast and supper, they had to fill in questionnaires after meals.

In this way, researchers were able to compare the effects of the Atkins method, traditional weight loss method featuring the low intake of fat, and the “Mediterranean dieting” emphasizing the ingestion of poultry, fish, olive oil and nuts. The results proved that the Atkins method was the best approach to reducing the cholesterol level in human body.

The research results demonstrated that the Atkins weight loss method had the best effect on the improvement of many cholesterol measurement indicators, especially the increasing proportion of high-density lipoprotein cholesterol, which is beneficial to participants’ health.

In addition, the weight loss effect of the Atkins method is truly amazing. According to research findings, “Atkins dieting” achieved an average weight loss of 4.6 kilograms while “Mediterranean dieting” resulted in an average weight loss of 4.5 kilograms and “low-fat dieting” led to a weight loss of 2.9 kilograms.
The reaserch was led by Iris Shai from Ben-Gurion University, and its research findings have been recently published in New English Journal of Medicine (US).