M
Matti Narkia
Guest
According to the study
Layman DK, Boileau RA, Erickson DJ, Painter JE, Shiue H, Sather C, Christou
DD.
A reduced ratio of dietary carbohydrate to protein improves body composition
and blood lipid profiles during weight loss in adult women.
J Nutr. 2003 Feb;133(2):411-7.
PMID: 12566476 [PubMed - indexed for MEDLINE]
http://www.nutrition.org/cgi/content/abstract/133/2/411
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=retrieve&db=pubmed&list_uids=12566476&dopt=Abstract>
women may benefit from a reduced carbohydrate to protein ratio during weight
loss diet. The benefits include better body composition, i.e. more loss of fat
and less loss of lean tissue, and improved lipid profile.
Abstract:
"Claims about the merits or risks of carbohydrate (CHO) vs. protein
for weight loss diets are extensive, yet the ideal ratio of dietary
carbohydrate to protein for adult health and weight management
remains unknown. This study examined the efficacy of two weight loss
diets with modified CHO/protein ratios to change body composition
and blood lipids in adult women. Women (n = 24; 45 to 56 y old) with
body mass indices >26 kg/m(2) were assigned to either a CHO Group
consuming a diet with a CHO/protein ratio of 3.5 (68 g protein/d) or
a Protein Group with a ratio of 1.4 (125 g protein/d). Diets were
isoenergetic, providing 7100 kJ/d, and similar amounts of fat (
approximately 50 g/d). After consuming the diets for 10 wk, the CHO
Group lost 6.96 +/- 1.36 kg body weight and the Protein Group lost
7.53 +/- 1.44 kg. Weight loss in the Protein Group was partitioned
to a significantly higher loss of fat/lean (6.3 +/- 1.2 g/g)
compared with the CHO Group (3.8 +/- 0.9). Both groups had
significant reductions in serum cholesterol ( approximately 10%),
whereas the Protein Group also had significant reductions in
triacylglycerols (TAG) (21%) and the ratio of TAG/HDL cholesterol
(23%). Women in the CHO Group had higher insulin responses to meals
and postprandial hypoglycemia, whereas women in the Protein Group
reported greater satiety. This study demonstrates that increasing
the proportion of protein to carbohydrate in the diet of adult women
has positive effects on body composition, blood lipids, glucose
homeostasis and satiety during weight loss."
--
Matti Narkia
Layman DK, Boileau RA, Erickson DJ, Painter JE, Shiue H, Sather C, Christou
DD.
A reduced ratio of dietary carbohydrate to protein improves body composition
and blood lipid profiles during weight loss in adult women.
J Nutr. 2003 Feb;133(2):411-7.
PMID: 12566476 [PubMed - indexed for MEDLINE]
http://www.nutrition.org/cgi/content/abstract/133/2/411
<http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=retrieve&db=pubmed&list_uids=12566476&dopt=Abstract>
women may benefit from a reduced carbohydrate to protein ratio during weight
loss diet. The benefits include better body composition, i.e. more loss of fat
and less loss of lean tissue, and improved lipid profile.
Abstract:
"Claims about the merits or risks of carbohydrate (CHO) vs. protein
for weight loss diets are extensive, yet the ideal ratio of dietary
carbohydrate to protein for adult health and weight management
remains unknown. This study examined the efficacy of two weight loss
diets with modified CHO/protein ratios to change body composition
and blood lipids in adult women. Women (n = 24; 45 to 56 y old) with
body mass indices >26 kg/m(2) were assigned to either a CHO Group
consuming a diet with a CHO/protein ratio of 3.5 (68 g protein/d) or
a Protein Group with a ratio of 1.4 (125 g protein/d). Diets were
isoenergetic, providing 7100 kJ/d, and similar amounts of fat (
approximately 50 g/d). After consuming the diets for 10 wk, the CHO
Group lost 6.96 +/- 1.36 kg body weight and the Protein Group lost
7.53 +/- 1.44 kg. Weight loss in the Protein Group was partitioned
to a significantly higher loss of fat/lean (6.3 +/- 1.2 g/g)
compared with the CHO Group (3.8 +/- 0.9). Both groups had
significant reductions in serum cholesterol ( approximately 10%),
whereas the Protein Group also had significant reductions in
triacylglycerols (TAG) (21%) and the ratio of TAG/HDL cholesterol
(23%). Women in the CHO Group had higher insulin responses to meals
and postprandial hypoglycemia, whereas women in the Protein Group
reported greater satiety. This study demonstrates that increasing
the proportion of protein to carbohydrate in the diet of adult women
has positive effects on body composition, blood lipids, glucose
homeostasis and satiety during weight loss."
--
Matti Narkia