Lowcarbohydrate

Low-carbohydrate refers to dietary patterns that restrict carbohydrate intake relative to typical dietary patterns. There is no single universal threshold; definitions vary by research and practice. In nutrition research, a common cutoff for a low-carbohydrate diet is less than about 130 grams of carbohydrate per day, while very-low-carbohydrate or ketogenic diets target roughly 20–50 grams per day.

Typical macronutrient composition on a low-carbohydrate diet focuses on increasing fat and sometimes protein, while minimizing cereals, sugars, legumes, fruits, and starchy vegetables. Food choices often emphasize meat, fish, eggs, non-starchy vegetables, nuts and seeds, dairy products, and certain oils, with limited grain-based foods and processed snacks.

Potential aims include weight management and improved metabolic health. In randomized trials, low-carbohydrate diets often produce greater short-term weight loss than higher-carbohydrate diets, with similar or greater effects on triglycerides and HDL cholesterol; effects on LDL cholesterol vary. Long-term data are less consistent, and adherence and nutritional quality are important considerations.

Safety and suitability: when well planned, low-carbohydrate diets can be safe for many adults, but they may cause fatigue, constipation, or micronutrient gaps if not carefully designed. They may affect blood glucose management and medication needs for people with diabetes and other conditions; medical supervision is advised, especially for prolonged restriction, pregnancy, kidney disease, or osteoporosis risk.

Variations exist, including ketogenic, Atkins-style, and other patterns, with different carbohydrate thresholds and food lists. The term is distinct from medical diet prescriptions and is used by health professionals, diet books, and guidance materials to describe a spectrum of carbohydrate intake.