Lowercarbohydrate

Lowercarbohydrate describes dietary patterns that reduce carbohydrate intake relative to a standard Western diet. There is no universal target, and definitions vary by organization and individual plans. Broadly, it encompasses low-carbohydrate diets (commonly defined as under about 130 grams of carbohydrate per day) and, at the lower end, very-low-carbohydrate or ketogenic plans (often under 50 grams per day).

These patterns typically raise protein and fat intake and limit refined grains, added sugars, and starchy staples. Carbohydrates, when included, are usually drawn from non-starchy vegetables, nuts, seeds, and some whole grains or legumes depending on the program. Emphasis is placed on whole, nutrient-dense foods and adequate fiber.

Potential effects include weight loss and improved postprandial glucose control in some people, particularly those with overweight or type 2 diabetes. Evidence for cardiovascular risk markers is mixed; short-term trials often show reduced triglycerides and sometimes higher HDL cholesterol, but long-term outcomes are less certain.

Safety and feasibility vary by individual. Possible adverse effects include fatigue, headaches, constipation, or electrolyte imbalances during adaptation. Not all people are suitable candidates, including those with kidney disease, pregnant or breastfeeding individuals, or those with a history of disordered eating. Medical supervision and attention to nutrient adequacy are advised.

In practice, lowercarbohydrate approaches are one of several dietary options for weight management and metabolic health. They are debated in nutrition guidelines, with emphasis on overall dietary quality, sustainability, and individualized goals.