Benefits of a reduced carbohydrate to protein ratio during weigth loss in women

Discussion in 'Health and medical' started by Matti Narkia, Oct 21, 2003.

  1. Matti Narkia

    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
     
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