If you are a physician or allied health provider and would like to learn more about the scientific evidence for recommending a low carbohydrate diet to your patients, I’ve written ~170 articles over the last several years, many of them fully referenced and which appear under the Science Made Simple tab. To save you time, I’ve selected some articles that I feel would be of particular interest to healthcare professionals and organized them by topic, below.
Some of these articles review academic studies related to use of a low carbohydrate or ketogenic diet, while others address common concerns or misconceptions. Some discuss recent policy changes that have taken place around the world; including the American Diabetes Association’s recent adoption (April 18, 2019) of low carbohydrate and ketogenic meal patterns as Medical Nutrition Therapy (MNT) for the treatment of pre-diabetes, Type 1- and Type 2 Diabetes, as well as for obesity.
This selection of articles are organized in descending order of date, beginning with the most recent.
- WHO Draft Guidelines on Saturated Fat Excludes Key Facts and Studies – new!
- ADA’s New Consensus Report – one page printout
- ADA: Brain’s need for glucose can be fulfilled by the body
- ADA Eating Patterns Differ from The Dietary Guidelines for Americans
- ADA includes use of a Very Low Carb (Keto) Eating Pattern in New Report
- New ADA Report: reducing carb intake has most evidence for improving blood sugar
- American Diabetes Association: Very Low Carb Diet is the most powerful for treating T2D
- American Diabetes Association Low Carb Recommendations – one page printout
- Low Carb Diet in 2019 American Diabetes Association Standards of Care
- ADA Deems Low Carb Diet Medical Nutrition Therapy for T2D
- ADA & European Association Classify Low Carb Diets as Medical Nutrition Therapy
- American Diabetes Association & European Association Approve Low Carb Diets
- Low Carbohydrate Eating for People with Diabetes – new position statement
- Diabetes Canada 2018 Clinical Practice Guidelines – option of a low carb diet
Review of Studies
- Long-Term Benefits of a Ketogenic Diet – 2 year update
- Do Low Carb Diets Shorten Lifespan?
- Consumption of Dairy Fat Doesn’t Increase the Risk of CVD — may protect
- CVD Risk Improves By Use of Ketogenic Diet in Type 2 Diabetes at 1 year
- New Study – More Animal Fat Consumption less cardiovascular disease
- New Low Fat versus Low Carb Diet Study – when a tie is not a win
- New Study: Reversal in T2D Symptoms can be Sustained Long Term
- Evidence that Low Carb Diets are Safe and Effective
- Are Low Carbohydrate Diets Linked to Risk of Premature Death?
- Low Fat Calorie Restricted Diet versus Low Carbohydrate Diet – a two year study
- Four Diets over Two Years – long term findings
- Are Low Carbohydrate Diets Safe and Effective
- Evidence for Remission of Type 2 Diabetes Symptoms using LCHF
- New Obesity Study Sheds Light on Dietary Recommendations
- Obesity Pandemic – new study
Common Concerns & Misconceptions
- Keto Diet Doesn’t Cure Diabetes – new!
- Lowering LDL and Saturated Fat to Lower Risk of Cardiovascular Disease Part 2 – new!
- High Cholesterol and the Risk of Cardiovascular Disease – Part 1 – new!
- But Low Carb Diets Eliminate an Entire Food Group!
- New Study: Dietary Saturated Fat is Not Associated with Increased Risk of CVD
- Misconceptions About the Keto Diet
- Is Low Carb eating really not sustainable?
- Fact and Fallacy of a Low Carb High Fat (LCHF) Diet
- Surprising ways to get adequate fiber eating LCHF
Low Carb & Ketogenic Diets
- Some Carbs Are Better Than Others – Part 4 – the Insulin Index
- Some Carbs are Better than Others (for Diabetics) – Part 3
- Some Carbs Are Better Than Others – Part 2 – Glycemic Load
- Some Carbs Are Better Than Others – Part 1 – Glycemic Index
- Low Carb Diets are not one size fits all
- Curious About Keto?
- Which Low Carb Diet?
- Increasing the Time Between Meals: Intermittent Fasting
- A LCHF Diet
- What is a Low Carb High Fat Ketogenic Diet?
Canadian Dietary Guidelines
- Focus on Limiting Ultra Processed Food Not Saturated Fat & Sodium new!
- Canada Food Guide Snapshot: Limit Real Whole Food or Ultra-Processed?– new!
- Canada Food Guide: what is unlikely to change as new evidence emerges
- New Canada Food Guide – carbohydrate estimate of the sample plate
- The New Canada Food Guide – high carbohydrate & limited saturated fat
- 1977 Dietary Recommendations — forty years on
- Obesity Rates in Canada and Changes to Canada’s Food Guide
- Canada’s Food Guide – an Epidemiological Experiment Gone Terribly Wrong?
Of Importance to Healthcare Practitioners
- Trouble-shooting Chronic Constipation on a Low Carb Diet– new!
- What is IBS and Why Do Symptoms Improve on a Low Carb Diet?– new!
- Only Half of People Have Newer Gene that Controls High Blood Sugar– new!
- Lowering LDL and Saturated Fat to Lower Risk of Cardiovascular Disease – Part 2 – new!
- From Injecting Insulin to a Low Carb Diet – the first two weeks new!
- High Cholesterol and the Risk of Cardiovascular Disease Part 1 – new!
- Don’t Try This at Home – the need for medication supervision
- Importance of Waist Circumference & Waist to Height Ratio
- Are You Pushing Your Pancreas Too Hard?
- Insulin Resistance, Hyperinsulinemia and Hyperglycemia
- There Are Officially Two Stages BEFORE a Diagnosis of Type 2 Diabetes
- Carbohydrate Intolerance & the Chronic Disease Risk of High Insulin Levels
- Unreliability of Many Blood Glucose Monitors – cause for concern
- How Much Carbohydrate is Essential in the Diet?
- How to Distinguish Food from Food-like Products new!
- How Reliable is Glycemic Index for Predicting Blood Sugar Response?
- How Carb-Containing Food Affects Blood Sugar Compared to Table Sugar
- Complex Carbohydrates as Long Chains of Sugar Molecules
- American Heart Association: Some Kids & Teens at Risk for Premature CVD
- EAT-Lancet Diet – inadequate protein for older adults
- The New EAT Lancet Diet – a healthy & sustainable diet for whom?
- The Difference Between Reversal and Remission of Type 2 Diabetes
- When Normal Fasting Blood Glucose Results Aren’t Necessarily “Fine”
- A New Estimator of Whole Body Fat Percentage
- Is Coconut Oil “Pure Poison”?
- The Tip of the Iceberg – the much bigger problem of high insulin levels
- Alzheimer’s Disease as Glucose Dysfunction in the Brain
- Important Warning Signs of Developing Type 2 Diabetes
- The Perils of Food Processing – Part 1
- The Perils of Food Processing – Part 2
- How Much Does Your Type 2 Diabetes Cost per Year?
- Sugar Industry Paid Researchers that Blamed Saturated Fat as Cause of Heart Disease
- The Role of Protein in the Diet – importance in adults and older adults
- Part 1: What is Insulin Resistance?
- Part 2: How is Insulin Resistance Measured?
- Insulin and Leptin – very different effects in lean versus overweight people
- Humans – the perfect hybrid machine
- The Limitations of Common Ways of Determining Weight Loss
- Carbs or Fat – which one should we eat less of?
A Little Bit About Me
I completed my Bachelor of Science degree in Nutritional Sciences at McGill University in Montreal and received my Master of Science degree in Human Nutrition from University of British Columbia in 2008.
I am registered with the College of Dietitians of British Columbia and the College of Dietitians of Alberta and provide in-person Registered Dietitian services as well as via Distance Consultation across Canada, with the exception of PEI. While I am not licensed as a Dietitian outside of Canada, I am able to provide nutrition education services to those in the US and beyond.
If you would like a list of the Registered Dietitian services that I provide in Canada, as well as their costs please click here to download the Intake and Service Option Form. For nutrition education services for those living outside of Canada, please use this form.
If you would like additional information or have questions, please send me a note using the Contact Me form on the tab, above and I will reply as soon as I am able.
I look forward to helping support your practice and the care of your patients.
Joy Y. Kiddie, MSc RD