There is no consensus regarding the exact definition of a diet low in carbohydrates, with data reported in studies ranging from 150 to 20 grams of carbohydrates per day. On the other hand, the intake of hydrates has been tried to quantify also by the percentage of daily kilocalories of intake, percentages that have varied between 15% and 5% in various studies.

The science behind low carbohydrate diets states that reducing the intake of hydrates will reduce the frequency and intensity of hyperglycemia, thus controlling the secretion of insulin and thus preventing the storage of fat in the body.

It has been established that a reduced consumption of carbohydrates has a positive impact on insulin spikes and the quantification of triglycerides when compared with standard dietary interventions.

Some of the other substantial advantages of this type of diet are the ease of adherence given its “ad libitum” character, that is, with no intake limit, which greatly facilitates adherence given the possibility of eating the quantities that the subject wishes without worrying about the caloric count. On the other hand, the character of the food consumed, with a high satiating power, allows to regulate the quantity in the intake in an automated way.

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