Effects of Energy-Restricted Diets Containing Increased Protein on Weight Loss, Resting Energy Expenditure, and the Thermic Effect of Feeding in Type 2 Diabetes

DOI PDF 3 Citations
  • N.D. Luscombe
    University of Adelaide, Department of Physiology, South Australia
  • P.M. Clifton
    CSIRO Health Science and Nutrition, Adelaide, South Australia
  • M. Noakes
    CSIRO Health Science and Nutrition, Adelaide, South Australia
  • B. Parker
    University of Adelaide, Department of Physiology, South Australia
  • G. Wittert
    University of Adelaide, Department of Medicine, South Australia

Description

<jats:p>OBJECTIVE—To determine the effect of a high-protein (HP) diet compared with a low-protein (LP) diet on weight loss, resting energy expenditure (REE), and the thermic effect of food (TEF) in subjects with type 2 diabetes during moderate energy restriction.</jats:p> <jats:p>RESEARCH DESIGN AND METHODS—In this study, 26 obese subjects with type 2 diabetes consumed a HP (28% protein, 42% carbohydrate) or LP diet (16% protein, 55% carbohydrate) during 8 weeks of energy restriction (1,600 kcal/day) and 4 weeks of energy balance. Body weight and composition and REE were measured, and the TEF in response to a HP or LP meal was determined for 2 h, at weeks 0 and 12.</jats:p> <jats:p>RESULTS—The mean weight loss was 4.6 ± 0.4 kg (P &lt; 0.001), of which 4.5 ± 0.4 kg was fat (P &lt; 0.001), with no effect of diet (P = 0.6). At both weeks 0 and 12, TEF was greater after the HP than after the LP meal (0.064 vs. 0.050 kcal · kcal−1 energy consumed · 2 h−1, respectively; overall diet effect, P = 0.003). REE and TEF were reduced similarly with each of the diets (time effects, P = 0.02 and P &lt; 0.001, respectively).</jats:p> <jats:p>CONCLUSIONS—In patients with type 2 diabetes, a low-fat diet with an increased protein-to-carbohydrate ratio does not significantly increase weight loss or blunt the fall in REE.</jats:p>

Journal

  • Diabetes Care

    Diabetes Care 25 (4), 652-657, 2002-04-01

    American Diabetes Association

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