Low–Carbohydrate Diets Health Advisory: Nutritional Concerns and Typical Menus

Nutritional Concerns

Low–carbohydrate diets typically include quantities of cholesterol, fat, saturated fat, and protein that exceed the recommended safe limits set by the National Academy of Sciences, and are often low in fiber and other important dietary constituents.¹¹ The Nutrition Committee of the Council on Nutrition, Physical Activity, and Metabolism of the American Heart Association states, “High–protein diets are not recommended because they restrict healthful foods that provide essential nutrients and do not provide the variety of foods needed to adequately meet nutritional needs. Individuals who follow these diets are therefore at risk for compromised vitamin and mineral intake, as well as potential cardiac, renal, bone, and liver abnormalities overall.” ¹

A nutrient analysis is presented below for the sample menus for the three stages of the Atkins diet as described in Dr. Atkins' New Diet Revolution (M. Evans & Co., 1999), pp. 257–259, using Nutritionist V., Version 2.0, for Windows 98 (First DataBank, Inc., Hearst Corporation, San Bruno, CA). The menus analyzed were as follows:

Typical Induction Menu

Breakfast
Bacon slices, 4 slices
Coffee, decaf, 8 ounces
Scrambled eggs, 2

Lunch
Bacon cheeseburger, no bun
Bacon, 2 slices
American cheese, 1 ounce
Ground beef patty, 6 ounces
Small tossed salad, no dressing
Seltzer water

Dinner
Shrimp cocktail, 3 ounces
Mustard, 1 teaspoon
Mayonnaise, 1 tablespoon
Clear consommé, 1 cup
T–bone steak, 6 ounces
Tossed salad
Russian dressing
Sugar–free Jell–O, 1 cup
Whipped cream, 1 tablespoon

Typical Ongoing Weight Loss Menu

Breakfast
Western Omelet:
Eggs, 2
Cheddar cheese, 2 ounces
Bell peppers, 1 tablespoon
Onion, 1 tablespoon
Ham bits, 1/10 cup
Butter, 1 tablespoon
Tomato juice, 3 ounces
Crispbread, 2 carbo grams (1/4 slice)
Tea, decaf, 8 ounces

Lunch
Chef's salad with ham, cheese, and egg with zero–carb dressing
Iced herbal tea, 8 ounces

Dinner
Subway seafood salad, 1 item
Poached salmon, 6 ounces
Boiled cabbage, 2/3 cup
Strawberries, 1 cup
4 tablespoons cream

Typical Maintenance Menu

Breakfast
Gruyere and spinach omelet:
Eggs, 2
Gruyere cheese, 2 ounces
Spinach, 1 cup cooked
Butter, 1 tablespoon
1 cantaloupe
Crispbread, 4 carbo grams (1 slice)
Coffee, decaf, 8 ounces

Lunch
Roast chicken, 6 ounces
Broccoli, 2/3 cup, steamed
Green salad
Creamy garlic dressing
Club soda

Dinner
French onion soup, 1 cup
Salad with tomato, onion, carrots
Oil and vinegar dressing
Asparagus, 1 cup
Baked potato, 1 small with sour cream (2 tablespoons) and chives
Veal chops, 1 serving
Fruit compote, 1+ cups (generous cup)
Wine spritzer, 16 ounces