Low Fat/High Carb or Low Carb/High Fat?

Today I was asked ‘which is better, a low-fat/high-carbohydrate diet or a high-fat/low-carbohydrate diet?’

Depriving your body of fat, which provides a greater source of energy than carbs or proteins, keeps us warm, is important for the formation of cell membranes, is responsible for transporting vitamins around the body and controlling chemical reactions, will be detrimental to health. Equally

carbohydrates are an important source of energy for the body and if the diet is low in carbohydrates, a greater percentage of dietary protein is used to provide glucose (needed in the muscles), which means less is available for the growth and repair of body tissues, also detrimental to health.

Researchers agree that by focusing on diet quality, replacing saturated or trans fats with unsaturated fats and replacing refined carbohydrates with whole grains and non-starchy vegetables, most people can maintain good health. In percentage terms 30-35% of daily intake should be mainly un-saturated fats and 50-55%, starchy carbohydrates including fibre.