Journal of Biochemistry Research

Carbohydrate Diet

Carbohydrates (carbs) have the most significant effect on your blood sugar. 90-100 per cent of the carbs you eat appear as blood glucose in your bloodstream within minutes to hours of eating. High carbohydrate (HC) diet and low carbohydrate (LC) diet have become popular for decades. Intake of carbohydrates should be individualized and low caloric intake remains a key factor in improving insulin sensitivity and reducing body weight. HC diets can increase serum triglyceride levels and decrease levels of high density lipoprotein-cholesterol (HDL-C), increasing the risk of cardiovascular disease. Low-carbohydrate weight-loss diets are receiving a lot of late attention. Low-carbohydrate diets were popular in the 1970s, yet little scientific evidence has re-emerged into the true nature of how these diets work or, more importantly, any potential for serious long-term health risks in adopting this dietary practice appears to have reached the literature of the mainstream. Complications such as heart arrhythmias, impairment of the cardiac contractile function, sudden death, osteoporosis, kidney damage, increased risk of cancer, impairment of physical activity and lipid abnormalities may all be associated with long-term dietary restriction of carbohydrates. 

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