Atkinsontétel

Atkinsontétel is the Hungarian term for the Atkins diet, a low-carbohydrate dietary approach developed by American physician Robert C. Atkins in the 1970s. The diet centers on reducing carbohydrate intake and increasing protein and fat, with the aim of promoting weight loss and metabolic changes. It is commonly described as a phased program that starts with a strict low-carb induction and gradually reintroduces carbohydrates in later stages while aiming to maintain weight loss.

The typical progression includes an induction phase with a very low daily carbohydrate limit, a gradual increase in allowed carbs during ongoing weight loss, and finally a maintenance phase intended to sustain the weight loss over the long term. Food choices emphasize meat, fish, eggs, dairy products, non-starchy vegetables, nuts, seeds, and fats, while restricting sugars, breads, pasta, rice, potatoes, most fruits, and highly processed carbohydrates. Fiber intake from vegetables and whole foods is encouraged.

Evidence on efficacy shows that low-carbohydrate diets can produce more rapid short-term weight loss than some low-fat diets, but long-term results vary and depend largely on adherence. Cardiovascular risk markers may improve for some individuals, with changes in HDL and triglycerides, while LDL cholesterol responses are mixed. Side effects can include fatigue, constipation, and halitosis, especially in early phases. The diet may not be suitable for everyone, including pregnant or breastfeeding individuals and those with kidney disease or certain metabolic conditions, and medical supervision is advisable for some people. In contemporary nutrition, Atkinsontétel has influenced interest in low-carbohydrate and ketogenic patterns and remains a subject of ongoing research and debate.