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#1
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additional protein limits weight regain
Br J Nutr. 2005 Feb;93(2):281-9.
Additional protein intake limits weight regain after weight loss in humans. Since long-term weight maintenance (WM) is a major problem, interventions to improve WM are needed. The aim of the study was to investigate whether the addition of protein to the diet might limit weight regain after a weight loss of 5-10 % in overweight subjects. In a randomised parallel study design, 113 overweight subjects (BMI 29.3 (SD 2.5) kg/m2); age 45.1 (SD 10.4) years) followed a very-low-energy diet for 4 weeks, after which there was a 6-month period of WM. During WM, subjects were randomised into either a protein group or a control group. The protein group received 30 g/d protein in addition to their own usual diet. During the very-low-energy diet, no differences were observed between the groups. During WM, the protein group showed a higher protein intake (18 % v. 15 %; P0.05), a lower weight regain (0.8 v. 3.0 kg; P0.05), a decreased waist circumference (-1.2 (SD 0.7) v. 0.5 (SD 0.5 ) cm; P0.05) and a smaller increase in respiratory quotient (0.03 (SD 0.01) v. 0.07 0.01; (SD/)P 0.05) compared with the control group. Weight regain in the protein group consisted of only fat-free mass, whereas the control group gained fat mass as well. Satiety in the fasted state before breakfast increased significantly more in the protein group than in the control group. After 6 months follow-up, body weight showed a significant group x time interaction. A protein intake of 18 % compared with 15 % resulted in improved WM in overweight subjects after a weight loss of 7.5 %. This improved WM implied several factors, i.e. improved body composition, fat distribution, substrate oxidation and satiety. Int J Obes Relat Metab Disord. 2004 Jan;28(1):57-64. High protein intake sustains weight maintenance after body weight loss in humans. BACKGROUND: A relatively high percentage of energy intake as protein has been shown to increase satiety and decrease energy efficiency during overfeeding. AIM: To investigate whether addition of protein may improve weight maintenance by preventing or limiting weight regain after weight loss of 5-10% in moderately obese subjects. DESIGN OF THE STUDY: In a randomized parallel design, 148 male and female subjects (age 44.2 +/- 10.1 y; body mass index (BMI) 29.5 +/- 2.5 kg/m2; body fat 37.2 +/- 5.0%) followed a very low-energy diet (2.1 MJ/day) during 4 weeks. For subsequent 3 months weight-maintenance assessment, they were stratified according to age, BMI, body weight, restrained eating, and resting energy expenditure (REE), and randomized over two groups. Both groups visited the University with the same frequency, receiving the same counseling on demand by the dietitian. One group (n=73) received 48.2 g/day additional protein to their diet. Measurements at baseline, after weight loss, and after 3 months weight maintenance were body weight, body composition, metabolic measurements, appetite profile, eating attitude, and relevant blood parameters. RESULTS: Changes in body mass, waist circumference, REE, respiratory quotient (RQ), total energy expenditure (TEE), dietary restraint, fasting blood-glucose, insulin, triacylglycerol, leptin, beta-hydroxybutyrate, glycerol, and free fatty acids were significant during weight loss and did not differ between groups. During weight maintenance, the 'additional-protein group' showed in comparison to the nonadditional-protein group 18 vs 15 en% protein intake, a 50% lower body weight regain only consisting of fat-free mass, a 50% decreased energy efficiency, increased satiety while energy intake did not differ, and a lower increase in triacylglycerol and in leptin; REE, RQ, TEE, and increases in other blood parameters measured did not differ. CONCLUSION: A 20% higher protein intake, that is, 18% of energy vs 15% of energy during weight maintenance after weight loss, resulted in a 50% lower body weight regain, only consisting of fat-free mass, and related to increased satiety and decreased energy efficiency. |
#2
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Authors or PMIDs would be useful!
Cheers, Michael C Price ---------------------------------------- http://mcp.longevity-report.com http://www.hedweb.com/manworld.htm "Doug Skrecky" wrote in message ... Br J Nutr. 2005 Feb;93(2):281-9. Additional protein intake limits weight regain after weight loss in humans. Since long-term weight maintenance (WM) is a major problem, interventions to improve WM are needed. The aim of the study was to investigate whether the addition of protein to the diet might limit weight regain after a weight loss of 5-10 % in overweight subjects. In a randomised parallel study design, 113 overweight subjects (BMI 29.3 (SD 2.5) kg/m2); age 45.1 (SD 10.4) years) followed a very-low-energy diet for 4 weeks, after which there was a 6-month period of WM. During WM, subjects were randomised into either a protein group or a control group. The protein group received 30 g/d protein in addition to their own usual diet. During the very-low-energy diet, no differences were observed between the groups. During WM, the protein group showed a higher protein intake (18 % v. 15 %; P0.05), a lower weight regain (0.8 v. 3.0 kg; P0.05), a decreased waist circumference (-1.2 (SD 0.7) v. 0.5 (SD 0.5 ) cm; P0.05) and a smaller increase in respiratory quotient (0.03 (SD 0.01) v. 0.07 0.01; (SD/)P 0.05) compared with the control group. Weight regain in the protein group consisted of only fat-free mass, whereas the control group gained fat mass as well. Satiety in the fasted state before breakfast increased significantly more in the protein group than in the control group. After 6 months follow-up, body weight showed a significant group x time interaction. A protein intake of 18 % compared with 15 % resulted in improved WM in overweight subjects after a weight loss of 7.5 %. This improved WM implied several factors, i.e. improved body composition, fat distribution, substrate oxidation and satiety. Int J Obes Relat Metab Disord. 2004 Jan;28(1):57-64. High protein intake sustains weight maintenance after body weight loss in humans. BACKGROUND: A relatively high percentage of energy intake as protein has been shown to increase satiety and decrease energy efficiency during overfeeding. AIM: To investigate whether addition of protein may improve weight maintenance by preventing or limiting weight regain after weight loss of 5-10% in moderately obese subjects. DESIGN OF THE STUDY: In a randomized parallel design, 148 male and female subjects (age 44.2 +/- 10.1 y; body mass index (BMI) 29.5 +/- 2.5 kg/m2; body fat 37.2 +/- 5.0%) followed a very low-energy diet (2.1 MJ/day) during 4 weeks. For subsequent 3 months weight-maintenance assessment, they were stratified according to age, BMI, body weight, restrained eating, and resting energy expenditure (REE), and randomized over two groups. Both groups visited the University with the same frequency, receiving the same counseling on demand by the dietitian. One group (n=73) received 48.2 g/day additional protein to their diet. Measurements at baseline, after weight loss, and after 3 months weight maintenance were body weight, body composition, metabolic measurements, appetite profile, eating attitude, and relevant blood parameters. RESULTS: Changes in body mass, waist circumference, REE, respiratory quotient (RQ), total energy expenditure (TEE), dietary restraint, fasting blood-glucose, insulin, triacylglycerol, leptin, beta-hydroxybutyrate, glycerol, and free fatty acids were significant during weight loss and did not differ between groups. During weight maintenance, the 'additional-protein group' showed in comparison to the nonadditional-protein group 18 vs 15 en% protein intake, a 50% lower body weight regain only consisting of fat-free mass, a 50% decreased energy efficiency, increased satiety while energy intake did not differ, and a lower increase in triacylglycerol and in leptin; REE, RQ, TEE, and increases in other blood parameters measured did not differ. CONCLUSION: A 20% higher protein intake, that is, 18% of energy vs 15% of energy during weight maintenance after weight loss, resulted in a 50% lower body weight regain, only consisting of fat-free mass, and related to increased satiety and decreased energy efficiency. |
#4
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Hi Michael and Doug,
The weight reduction effects of high protein diets might be largely caused by increased metabolism in the liver as the abstract below shows. Increasing the metabolism in the liver might not be very healthy for you. The prefered method of course would be to simply eat fewer calories. Physiol Rev. 1992 Apr;72(2):419-48. Related Articles, Links Click here to read Quantitative analysis of amino acid oxidation and related gluconeogenesis in humans. Jungas RL, Halperin ML, Brosnan JT. Department of Physiology, University of Connecticut Health Center, Farmington. Significant gaps remain in our knowledge of the pathways of amino acid catabolism in humans. Further quantitative data describing amino acid metabolism in the kidney are especially needed as are further details concerning the pathways utilized for certain amino acids in liver. Sufficient data do exist to allow a broad picture of the overall process of amino acid oxidation to be developed along with approximate quantitative assessments of the role played by liver, muscle, kidney, and small intestine. Our analysis indicates that amino acids are the major fuel of liver, i.e., their oxidative conversion to glucose accounts for about one-half of the daily oxygen consumption of the liver, and no other fuel contributes nearly so importantly. The daily supply of amino acids provided in the diet cannot be totally oxidized to CO2 in the liver because such a process would provide far more ATP than the liver could utilize. Instead, most amino acids are oxidatively converted to glucose. This results in an overall ATP production during amino acid oxidation very nearly equal to the ATP required to convert amino acid carbon to glucose. Thus gluconeogenesis occurs without either a need for ATP from other fuels or an excessive ATP production that could limit the maximal rate of the process. The net effect of the oxidation of amino acids to glucose in the liver is to make nearly two-thirds of the total energy available from the oxidation of amino acids accessible to peripheral tissues, without necessitating that peripheral tissues synthesize the complex array of enzymes needed to support direct amino acid oxidation. As a balanced mixture of amino acids is oxidized in the liver, nearly all carbon from glucogenic amino acids flows into the mitochondrial aspartate pool and is actively transported out of the mitochondria via the aspartate-glutamate antiport linked to proton entry. In the cytoplasm the aspartate is converted to fumarate utilizing urea cycle enzymes; the fumarate flows via oxaloacetate to PEP and on to glucose. Thus carbon flow through the urea cycle is normally interlinked with gluconeogenic carbon flow because these metabolic pathways share a common step. Liver mitochondria experience a severe nonvolatile acid load during amino acid oxidation. It is suggested that this acid load is alleviated mainly by the respiratory chain proton pump in a form of uncoupled respiration.(ABSTRACT TRUNCATED AT 400 WORDS) Publication Types: * Review * Review, Tutorial PMID: 1557428 [PubMed - indexed for MEDLINE] Michael C Price wrote: Here they are with authors and PMIDs (plus a review article) Curr Opin Clin Nutr Metab Care. 2003 Nov;6(6):635-8. The significance of protein in food intake and body weight regulation. Westerterp-Plantenga MS. Department of Human Biology, PO Box 616, 6200 MD Maastricht, The Netherlands. PURPOSE OF REVIEW: To highlight the underexposed but important role of protein in food intake and body weight regulation. RECENT FINDINGS: Protein plays a key role in food intake regulation through satiety related to diet-induced thermogenesis. Protein also plays a key role in body weight regulation through its effect on thermogenesis and body composition. A high percentage of energy from dietary protein limits body weight (re)gain through its satiety and energy inefficiency related to the change in body composition. SUMMARY: Protein is more satiating than carbohydrate and fat in the short term, over 24 h and in the long term. Thermogenesis plays a role in this satiety effect, but the role of satiety hormones still needs to be elucidated. On the short-term 'fast' proteins are more satiating than 'slow' proteins, and animal protein induces a higher thermogenesis than vegetable protein. In the longer term the higher postabsorptive satiety and thermogenesis are sustained irrespective of the protein source. High-protein diets affect body weight loss positively only under ad-libitum energy intake conditions, implying also a decreased energy intake. Body composition and metabolic profile are improved. Additional protein consumption results in a significantly lower body weight regain after weight loss, due to body composition, satiety, thermogenesis, and energy inefficiency, while the metabolic profile improves. Implications from these findings a for practice, recommendations for increasing the percentage of energy from protein while reducing energy intake; for clinical research, assessment of the paradox of increasing the percentage energy from a highly satiating macronutrient; of the potential roles of protein in a negative and positive energy balance; assessment of possibilities of replacing dietary protein by effective amino acids or peptides that may show a similar impact on body weight regulation. Publication Types: Review Review, Tutorial PMID: 14557793 Br J Nutr. 2005 Feb;93(2):281-9. Additional protein intake limits weight regain after weight loss in humans. Lejeune MP, Kovacs EM, Westerterp-Plantenga MS. Department of Human Biology, Maastricht University, P.O. Box 616, 6200 MD Maastricht, The Netherlands. Since long-term weight maintenance (WM) is a major problem, interventions to improve WM are needed. The aim of the study was to investigate whether the addition of protein to the diet might limit weight regain after a weight loss of 5-10 % in overweight subjects. In a randomised parallel study design, 113 overweight subjects (BMI 29.3 (SD 2.5) kg/m2); age 45.1 (SD 10.4) years) followed a very-low-energy diet for 4 weeks, after which there was a 6-month period of WM. During WM, subjects were randomised into either a protein group or a control group. The protein group received 30 g/d protein in addition to their own usual diet. During the very-low-energy diet, no differences were observed between the groups. During WM, the protein group showed a higher protein intake (18 % v. 15 %; P0.05), a lower weight regain (0.8 v. 3.0 kg; P0.05), a decreased waist circumference (-1.2 (SD 0.7) v. 0.5 (SD 0.5 ) cm; P0.05) and a smaller increase in respiratory quotient (0.03 (SD 0.01) v. 0.07 0.01; (SD/)P 0.05) compared with the control group. Weight regain in the protein group consisted of only fat-free mass, whereas the control group gained fat mass as well. Satiety in the fasted state before breakfast increased significantly more in the protein group than in the control group. After 6 months follow-up, body weight showed a significant group x time interaction. A protein intake of 18 % compared with 15 % resulted in improved WM in overweight subjects after a weight loss of 7.5 %. This improved WM implied several factors, i.e. improved body composition, fat distribution, substrate oxidation and satiety. Publication Types: Clinical Trial Randomized Controlled Trial PMID: 15788122 Int J Obes Relat Metab Disord. 2004 Jan;28(1):57-64. High protein intake sustains weight maintenance after body weight loss in humans. Westerterp-Plantenga MS, Lejeune MP, Nijs I, van Ooijen M, Kovacs EM. Department of Human Biology, Maastricht University, Maastricht, The Netherlands. BACKGROUND: A relatively high percentage of energy intake as protein has been shown to increase satiety and decrease energy efficiency during overfeeding. AIM: To investigate whether addition of protein may improve weight maintenance by preventing or limiting weight regain after weight loss of 5-10% in moderately obese subjects. DESIGN OF THE STUDY: In a randomized parallel design, 148 male and female subjects (age 44.2 +/- 10.1 y; body mass index (BMI) 29.5 +/- 2.5 kg/m2; body fat 37.2 +/- 5.0%) followed a very low-energy diet (2.1 MJ/day) during 4 weeks. For subsequent 3 months weight-maintenance assessment, they were stratified according to age, BMI, body weight, restrained eating, and resting energy expenditure (REE), and randomized over two groups. Both groups visited the University with the same frequency, receiving the same counseling on demand by the dietitian. One group (n=73) received 48.2 g/day additional protein to their diet. Measurements at baseline, after weight loss, and after 3 months weight maintenance were body weight, body composition, metabolic measurements, appetite profile, eating attitude, and relevant blood parameters. RESULTS: Changes in body mass, waist circumference, REE, respiratory quotient (RQ), total energy expenditure (TEE), dietary restraint, fasting blood-glucose, insulin, triacylglycerol, leptin, beta-hydroxybutyrate, glycerol, and free fatty acids were significant during weight loss and did not differ between groups. During weight maintenance, the 'additional-protein group' showed in comparison to the nonadditional-protein group 18 vs 15 en% protein intake, a 50% lower body weight regain only consisting of fat-free mass, a 50% decreased energy efficiency, increased satiety while energy intake did not differ, and a lower increase in triacylglycerol and in leptin; REE, RQ, TEE, and increases in other blood parameters measured did not differ. CONCLUSION: A 20% higher protein intake, that is, 18% of energy vs 15% of energy during weight maintenance after weight loss, resulted in a 50% lower body weight regain, only consisting of fat-free mass, and related to increased satiety and decreased energy efficiency. Publication Types: Clinical Trial Randomized Controlled Trial PMID: 14710168 Cheers, Michael C Price ---------------------------------------- http://mcp.longevity-report.com http://www.hedweb.com/manworld.htm |
#5
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Hi Olafur, Doug;
I don't see why the high protein diet increased satiety unless there something else going on beside the increased energy expenditure during processing by the liver. I suspect that the protein is also correcting sub-clinical deficiencies in various amino-acids (essential and non-essential). Cheers, Michael C Price ---------------------------------------- http://mcp.longevity-report.com http://www.hedweb.com/manworld.htm "Olafur Pall Olafsson" wrote in message ups.com... Hi Michael and Doug, The weight reduction effects of high protein diets might be largely caused by increased metabolism in the liver as the abstract below shows. Increasing the metabolism in the liver might not be very healthy for you. The prefered method of course would be to simply eat fewer calories. Physiol Rev. 1992 Apr;72(2):419-48. Related Articles, Links Click here to read Quantitative analysis of amino acid oxidation and related gluconeogenesis in humans. Jungas RL, Halperin ML, Brosnan JT. Department of Physiology, University of Connecticut Health Center, Farmington. Significant gaps remain in our knowledge of the pathways of amino acid catabolism in humans. Further quantitative data describing amino acid metabolism in the kidney are especially needed as are further details concerning the pathways utilized for certain amino acids in liver. Sufficient data do exist to allow a broad picture of the overall process of amino acid oxidation to be developed along with approximate quantitative assessments of the role played by liver, muscle, kidney, and small intestine. Our analysis indicates that amino acids are the major fuel of liver, i.e., their oxidative conversion to glucose accounts for about one-half of the daily oxygen consumption of the liver, and no other fuel contributes nearly so importantly. The daily supply of amino acids provided in the diet cannot be totally oxidized to CO2 in the liver because such a process would provide far more ATP than the liver could utilize. Instead, most amino acids are oxidatively converted to glucose. This results in an overall ATP production during amino acid oxidation very nearly equal to the ATP required to convert amino acid carbon to glucose. Thus gluconeogenesis occurs without either a need for ATP from other fuels or an excessive ATP production that could limit the maximal rate of the process. The net effect of the oxidation of amino acids to glucose in the liver is to make nearly two-thirds of the total energy available from the oxidation of amino acids accessible to peripheral tissues, without necessitating that peripheral tissues synthesize the complex array of enzymes needed to support direct amino acid oxidation. As a balanced mixture of amino acids is oxidized in the liver, nearly all carbon from glucogenic amino acids flows into the mitochondrial aspartate pool and is actively transported out of the mitochondria via the aspartate-glutamate antiport linked to proton entry. In the cytoplasm the aspartate is converted to fumarate utilizing urea cycle enzymes; the fumarate flows via oxaloacetate to PEP and on to glucose. Thus carbon flow through the urea cycle is normally interlinked with gluconeogenic carbon flow because these metabolic pathways share a common step. Liver mitochondria experience a severe nonvolatile acid load during amino acid oxidation. It is suggested that this acid load is alleviated mainly by the respiratory chain proton pump in a form of uncoupled respiration.(ABSTRACT TRUNCATED AT 400 WORDS) Publication Types: * Review * Review, Tutorial PMID: 1557428 [PubMed - indexed for MEDLINE] Michael C Price wrote: Here they are with authors and PMIDs (plus a review article) Curr Opin Clin Nutr Metab Care. 2003 Nov;6(6):635-8. The significance of protein in food intake and body weight regulation. Westerterp-Plantenga MS. Department of Human Biology, PO Box 616, 6200 MD Maastricht, The Netherlands. PURPOSE OF REVIEW: To highlight the underexposed but important role of protein in food intake and body weight regulation. RECENT FINDINGS: Protein plays a key role in food intake regulation through satiety related to diet-induced thermogenesis. Protein also plays a key role in body weight regulation through its effect on thermogenesis and body composition. A high percentage of energy from dietary protein limits body weight (re)gain through its satiety and energy inefficiency related to the change in body composition. SUMMARY: Protein is more satiating than carbohydrate and fat in the short term, over 24 h and in the long term. Thermogenesis plays a role in this satiety effect, but the role of satiety hormones still needs to be elucidated. On the short-term 'fast' proteins are more satiating than 'slow' proteins, and animal protein induces a higher thermogenesis than vegetable protein. In the longer term the higher postabsorptive satiety and thermogenesis are sustained irrespective of the protein source. High-protein diets affect body weight loss positively only under ad-libitum energy intake conditions, implying also a decreased energy intake. Body composition and metabolic profile are improved. Additional protein consumption results in a significantly lower body weight regain after weight loss, due to body composition, satiety, thermogenesis, and energy inefficiency, while the metabolic profile improves. Implications from these findings a for practice, recommendations for increasing the percentage of energy from protein while reducing energy intake; for clinical research, assessment of the paradox of increasing the percentage energy from a highly satiating macronutrient; of the potential roles of protein in a negative and positive energy balance; assessment of possibilities of replacing dietary protein by effective amino acids or peptides that may show a similar impact on body weight regulation. Publication Types: Review Review, Tutorial PMID: 14557793 Br J Nutr. 2005 Feb;93(2):281-9. Additional protein intake limits weight regain after weight loss in humans. Lejeune MP, Kovacs EM, Westerterp-Plantenga MS. Department of Human Biology, Maastricht University, P.O. Box 616, 6200 MD Maastricht, The Netherlands. Since long-term weight maintenance (WM) is a major problem, interventions to improve WM are needed. The aim of the study was to investigate whether the addition of protein to the diet might limit weight regain after a weight loss of 5-10 % in overweight subjects. In a randomised parallel study design, 113 overweight subjects (BMI 29.3 (SD 2.5) kg/m2); age 45.1 (SD 10.4) years) followed a very-low-energy diet for 4 weeks, after which there was a 6-month period of WM. During WM, subjects were randomised into either a protein group or a control group. The protein group received 30 g/d protein in addition to their own usual diet. During the very-low-energy diet, no differences were observed between the groups. During WM, the protein group showed a higher protein intake (18 % v. 15 %; P0.05), a lower weight regain (0.8 v. 3.0 kg; P0.05), a decreased waist circumference (-1.2 (SD 0.7) v. 0.5 (SD 0.5 ) cm; P0.05) and a smaller increase in respiratory quotient (0.03 (SD 0.01) v. 0.07 0.01; (SD/)P 0.05) compared with the control group. Weight regain in the protein group consisted of only fat-free mass, whereas the control group gained fat mass as well. Satiety in the fasted state before breakfast increased significantly more in the protein group than in the control group. After 6 months follow-up, body weight showed a significant group x time interaction. A protein intake of 18 % compared with 15 % resulted in improved WM in overweight subjects after a weight loss of 7.5 %. This improved WM implied several factors, i.e. improved body composition, fat distribution, substrate oxidation and satiety. Publication Types: Clinical Trial Randomized Controlled Trial PMID: 15788122 Int J Obes Relat Metab Disord. 2004 Jan;28(1):57-64. High protein intake sustains weight maintenance after body weight loss in humans. Westerterp-Plantenga MS, Lejeune MP, Nijs I, van Ooijen M, Kovacs EM. Department of Human Biology, Maastricht University, Maastricht, The Netherlands. BACKGROUND: A relatively high percentage of energy intake as protein has been shown to increase satiety and decrease energy efficiency during overfeeding. AIM: To investigate whether addition of protein may improve weight maintenance by preventing or limiting weight regain after weight loss of 5-10% in moderately obese subjects. DESIGN OF THE STUDY: In a randomized parallel design, 148 male and female subjects (age 44.2 +/- 10.1 y; body mass index (BMI) 29.5 +/- 2.5 kg/m2; body fat 37.2 +/- 5.0%) followed a very low-energy diet (2.1 MJ/day) during 4 weeks. For subsequent 3 months weight-maintenance assessment, they were stratified according to age, BMI, body weight, restrained eating, and resting energy expenditure (REE), and randomized over two groups. Both groups visited the University with the same frequency, receiving the same counseling on demand by the dietitian. One group (n=73) received 48.2 g/day additional protein to their diet. Measurements at baseline, after weight loss, and after 3 months weight maintenance were body weight, body composition, metabolic measurements, appetite profile, eating attitude, and relevant blood parameters. RESULTS: Changes in body mass, waist circumference, REE, respiratory quotient (RQ), total energy expenditure (TEE), dietary restraint, fasting blood-glucose, insulin, triacylglycerol, leptin, beta-hydroxybutyrate, glycerol, and free fatty acids were significant during weight loss and did not differ between groups. During weight maintenance, the 'additional-protein group' showed in comparison to the nonadditional-protein group 18 vs 15 en% protein intake, a 50% lower body weight regain only consisting of fat-free mass, a 50% decreased energy efficiency, increased satiety while energy intake did not differ, and a lower increase in triacylglycerol and in leptin; REE, RQ, TEE, and increases in other blood parameters measured did not differ. CONCLUSION: A 20% higher protein intake, that is, 18% of energy vs 15% of energy during weight maintenance after weight loss, resulted in a 50% lower body weight regain, only consisting of fat-free mass, and related to increased satiety and decreased energy efficiency. Publication Types: Clinical Trial Randomized Controlled Trial PMID: 14710168 Cheers, Michael C Price ---------------------------------------- http://mcp.longevity-report.com http://www.hedweb.com/manworld.htm |
#6
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Michael C Price wrote:
Hi Olafur, Doug; I don't see why the high protein diet increased satiety unless there something else going on beside the increased energy expenditure during processing by the liver. I don't think the increased energy expenditure during the processing by the liver caused the satiety. What might play a role in the increased satiety of high protein diets is the effect protein has on lowering the GI of meals. As the abstract below shows meals that have a lower GI result in less hunger after consumption of the meal. Low GI meals don't cause sudden drop in blood sugar and the following hunger pangs that higher GI meals cause. I think the weight loss effect of high protein diets is caused mainly by a mixture of the two. The satiety effect of protein and the increased energy expenditure effect of protein during processing by the liver. Pediatrics. 2003 Nov;112(5):e414. Related Articles, Links Click here to read Low glycemic index breakfasts and reduced food intake in preadolescent children. Warren JM, Henry CJ, Simonite V. Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford, United Kingdom. OBJECTIVE: Recent reports have suggested that a low glycemic index (GI) diet may have a role in the management of obesity through its ability to increase the satiety value of food and modulate appetite. To date, no long-term clinical trials have examined the effect of dietary GI on body weight regulation. The majority of evidence comes from single-day studies, most of which have been conducted in adults. The purpose of this study was to investigate the effect of 3 test breakfasts-low-GI, low-GI with 10% added sucrose, and high-GI-on ad libitum lunch intake, appetite, and satiety and to compare these with baseline values when habitual breakfast was consumed. METHODS: A 3-way crossover study using block randomization of breakfast type was conducted in a school that already ran a breakfast club. A total of 37 children aged 9 to 12 years (15 boys and 22 girls) completed the study. The proportion of nonoverweight to overweight/obese children was 70:30. Children were divided into 5 groups, and a rolling program was devised whereby, week by week, each group would randomly receive 1 of 3 test breakfasts for 3 consecutive days, with a minimum of 5 weeks between the test breakfasts. Participants acted as their own control. The 3 test breakfasts were devised to match the energy and nutritional content of an individual's habitual breakfast as far as possible. All test breakfasts were composed of fruit juice, cereal, and milk with/without bread and margarine; foods with an appropriate GI value were selected. After each test breakfast, children were instructed not to eat or drink anything until lunchtime, except water and a small serving of fruit supplying approximately 10 g of carbohydrate, which was provided. Breakfast palatability, satiation after breakfast, and satiety before lunch were measured using rating scales based on previously used tools. Lunch was a buffet-style meal, and children were allowed free access to a range of foods. Lunch was served in the school hall where the rest of the schoolchildren were eating. Food intake at lunch was unobtrusively observed and recorded. Leftovers and food swapping were recorded, and plate waste was estimated. Lunch intakes were analyzed using a multilevel regression model for repeated measures data. The likelihood ratio statistic was used to determine whether the type of breakfast eaten had a significant effect on lunch intake after allowing for sex and weight status. RESULTS: The type of breakfast eaten had a statistically significant effect on mean energy intake at lunchtime: lunch intake was lower after low-GI and low-GI with added sucrose breakfasts compared with lunch intake after high-GI and habitual breakfasts (which were high-GI). Overweight and sex did not have a significant effect on lunch intake. Pairwise comparisons among the 3 types of test breakfasts and between each test breakfast and habitual breakfast were made. Lunch intake after the high-GI breakfast was significantly higher than after the low-GI breakfast and low-GI breakfast with added sucrose. The details of the pairwise comparisons were as follows: high-GI versus low-GI = 145 +/- 54 kcal; high-GI versus low-GI plus sucrose = 119 +/- 53 kcal; low-GI plus sucrose versus low-GI = 27 +/- 54 kcal. Lunch intake after the low-GI breakfast and the low-GI breakfast with added sucrose was significantly lower than after the habitual breakfast. The details of the pairwise comparisons were as follows: low-GI versus habitual = -109 +/- 75 kcal; low-GI plus sucrose versus habitual = -83 +/- 75 kcal; high-GI versus habitual = 36 +/- 75 kcal. There were no significant differences between the test breakfasts in immediate satiation. The high-GI breakfasts were rated to be more palatable than the low-GI breakfasts. At lunchtime, hunger ratings were greater after the high-GI breakfast compared with the other 2 test breakfasts on 2 of the 3 experimental days. Prelunch satiety scales were inversely related to subsequent food intake. CONCLUSIONS: These results suggest that low-GI foods eaten at breakfast have a significant impact on food intake at lunch. This is the first study to observe such an effect in a group of normal and overweight children and adds to the growing body of evidence that low-GI foods may have an important role in weight control and obesity management. The potentially confounding effect of differences in the macronutrient and dietary fiber content of the test breakfasts warrants additional study. In addition, the impact of GI on food intake and body weight regulation in the long term needs to be investigated. PMID: 14595085 [PubMed - indexed for MEDLINE] I suspect that the protein is also correcting sub-clinical deficiencies in various amino-acids (essential and non-essential). That might definately be the case sometimes but I don't see how that would effect weight loss. |
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Thanks for the abstract, Olafur.
Here's another. It says "High-protein foods promote postprandial thermogenesis and greater satiety as compared to high-carbohydrate, low-fat foods;" but of course that leaves the question open as to the exact causal link between protein and satiey. Interesting about vitamin C. Perhaps I will have to exercise! J Am Coll Nutr. 2005 Jun;24(3):158-65. Related Articles, Links Strategies for healthy weight loss: from vitamin C to the glycemic response. Johnston CS. Department of Nutrition, Arizona State University East, 7001 E. Williams Field Rd., Mesa, AZ 85212. . Abstract America is experiencing a major obesity epidemic. The ramifications of this epidemic are immense since obesity is associated with chronic metabolic abnormalities such as insulin resistance, dyslipidemia, and heart disease. Reduced physical activity and/or increased energy intakes are important factors in this epidemic. Additionally, a genetic susceptibility to obesity is associated with gene polymorphisms affecting biochemical pathways that regulate fat oxidation, energy expenditure, or energy intake. However, these pathways are also impacted by specific foods and nutrients. Vitamin C status is inversely related to body mass. Individuals with adequate vitamin C status oxidize 30% more fat during a moderate exercise bout than individuals with low vitamin C status; thus, vitamin C depleted individuals may be more resistant to fat mass loss. Food choices can impact post-meal satiety and hunger. High-protein foods promote postprandial thermogenesis and greater satiety as compared to high-carbohydrate, low-fat foods; thus, diet regimens high in protein foods may improve diet compliance and diet effectiveness. Vinegar and peanut ingestion can reduce the glycemic effect of a meal, a phenomenon that has been related to satiety and reduced food consumption. Thus, the effectiveness of regular exercise and a prudent diet for weight loss may be enhanced by attention to specific diet details. PMID: 15930480 I suspect that the protein is also correcting sub-clinical deficiencies in various amino-acids (essential and non-essential). That might definately be the case sometimes but I don't see how that would effect weight loss. If appetite is partly driven to correct dietary deficiencies -- which I think it is widely aknowledged to be the case (e.g. pregnant women) -- then correcting amino acid deficiencies (along with vitamins and minerals) may supress appetite, independently of any associated low GI factors. Cheers, Michael C Price ---------------------------------------- http://mcp.longevity-report.com http://www.hedweb.com/manworld.htm |
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Another interesting study:
J Nutr. 2004 Mar;134(3):586-91. High-protein, low-fat diets are effective for weight loss and favorably alter biomarkers in healthy adults. Johnston CS, Tjonn SL, Swan PD. Department of Nutrition, Arizona State University, Mesa, AZ 85212, USA. Although popular and effective for weight loss, low-carbohydrate, high-protein, high-fat (Atkins) diets have been associated with adverse changes in blood and renal biomarkers. High-protein diets low in fat may represent an equally appealing diet plan but promote a more healthful weight loss. Healthy adults (n = 20) were randomly assigned to 1 of 2 low-fat (30% energy), energy-restricted groups: high-protein (30% energy) or high-carbohydrate (60% energy); 24-h intakes were strictly controlled during the 6-wk trial. One subject from each group did not complete the trial due to out-of-state travel; two subjects in the high-carbohydrate group withdrew from the trial due to extreme hunger. Body composition and metabolic indices were assessed pre- and post-trial. Both diets were equally effective at reducing body weight (-6%, P 0.05) and fat mass (-9 to -11%, P 0.05); however, subjects consuming the high-protein diet reported more satisfaction and less hunger in mo 1 of the trial. Both diets significantly lowered total cholesterol (-10 to -12%), insulin (-25%), and uric acid (-22 to -30%) concentrations in blood from fasting subjects. Urinary calcium excretion increased 42% in subjects consuming the high-protein diet, mirroring the 50% increase in dietary calcium with consumption of this diet; thus, apparent calcium balance was not adversely affected. Creatinine clearance was not altered by diet treatments, and nitrogen balance was more positive in subjects consuming the high-protein diet vs. the high-carbohydrate diet (3.9 +/- 1.4 and 0.7 +/- 1.7 g N/d, respectively, P 0.05). Thus, low-fat, energy-restricted diets of varying protein content (15 or 30% energy) promoted healthful weight loss, but diet satisfaction was greater in those consuming the high-protein diet. Publication Types: Clinical Trial Randomized Controlled Trial PMID: 14988451 -- Cheers, Michael C Price ---------------------------------------- http://mcp.longevity-report.com http://www.hedweb.com/manworld.htm |
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[is it the calcium or the protein?]
Int J Obes Relat Metab Disord. 2005 Apr;29(4):391-7. Dairy augmentation of total and central fat loss in obese subjects. BACKGROUND AND OBJECTIVE: We have previously demonstrated an antiobesity effect of dietary Ca; this is largely mediated by Ca suppression of calcitriol levels, resulting in reduced adipocyte intracellular Ca2+ and, consequently, a coordinated increase in lipid utilization and decrease in lipogenesis. Notably, dairy Ca is markedly more effective than other Ca sources. DESIGN: Obese subjects were placed on balanced deficit (-500 kcal/day) diets and randomized to control (400-500 mg Ca/day; n = 16) or yogurt (1100 mg Ca/day; n = 18) treatments for 12 weeks. Dietary macronutrients and fiber were held constant at the US average. MEASUREMENTS: Body weight, body fat and fat distribution (by dual-energy X-ray absorptiometry), blood pressure and circulating lipids were measured at baseline and after 12 weeks of intervention. RESULTS: Fat loss was markedly increased on the yogurt diet (-4.43+/-0.47 vs -2.75+/-0.73 kg in yogurt and control groups; P0.005) while lean tissue loss was reduced by 31% on the yogurt diet. Trunk fat loss was augmented by 81% on the yogurt vs control diet (P0.001), and this was reflected in a markedly greater reduction in waist circumference (-3.99+/-0.48 vs -0.58+/-1.04 cm, P0.001). Further, the fraction of fat lost from the trunk was higher on the yogurt diet vs control (P0.005). CONCLUSION: Isocaloric substitution of yogurt for other foods significantly augments fat loss and reduces central adiposity during energy restriction.. |
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Michael C Price wrote: Thanks for the abstract, Olafur. Here's another. It says "High-protein foods promote postprandial thermogenesis and greater satiety as compared to high-carbohydrate, low-fat foods;" but of course that leaves the question open as to the exact causal link between protein and satiey. Interesting about vitamin C. Perhaps I will have to exercise! J Am Coll Nutr. 2005 Jun;24(3):158-65. Related Articles, Links Strategies for healthy weight loss: from vitamin C to the glycemic response. Johnston CS. Department of Nutrition, Arizona State University East, 7001 E. Williams Field Rd., Mesa, AZ 85212. . Abstract America is experiencing a major obesity epidemic. The ramifications of this epidemic are immense since obesity is associated with chronic metabolic abnormalities such as insulin resistance, dyslipidemia, and heart disease. Reduced physical activity and/or increased energy intakes are important factors in this epidemic. Additionally, a genetic susceptibility to obesity is associated with gene polymorphisms affecting biochemical pathways that regulate fat oxidation, energy expenditure, or energy intake. However, these pathways are also impacted by specific foods and nutrients. Vitamin C status is inversely related to body mass. Individuals with adequate vitamin C status oxidize 30% more fat during a moderate exercise bout than individuals with low vitamin C status; thus, vitamin C depleted individuals may be more resistant to fat mass loss. Food choices can impact post-meal satiety and hunger. High-protein foods promote postprandial thermogenesis and greater satiety as compared to high-carbohydrate, low-fat foods; thus, diet regimens high in protein foods may improve diet compliance and diet effectiveness. Vinegar and peanut ingestion can reduce the glycemic effect of a meal, a phenomenon that has been related to satiety and reduced food consumption. Thus, the effectiveness of regular exercise and a prudent diet for weight loss may be enhanced by attention to specific diet details. PMID: 15930480 Thanks for the abstract, the vitamin C connection is very interesting. As you said the exact link between protein and satiety is an open question. It would be interesting to see a study comparing a high protein diet to a low protein diet with a similar GI. The abstract below seems to indicate that the thermogenesis is the key player in the satiety effects of a hith protein diet not the GI. While protein lowers the GI of meals fat also does so mainly by delaying gastric emptying, so I would expect both the diets in the study below to have had a medium-low GI and therefore the thermogenesis effect probably was the main causual factor in the satiety effect. Eur J Clin Nutr. 1999 Jun;53(6):495-502. Related Articles, Links Satiety related to 24 h diet-induced thermogenesis during high protein/carbohydrate vs high fat diets measured in a respiration chamber. Westerterp-Plantenga MS, Rolland V, Wilson SA, Westerterp KR. Department of Human Biology, Maastricht University, The Netherlands. OBJECTIVE: Assessment of a possible relationship between perception of satiety and diet-induced thermogenesis, with different macronutrient compositions, in a controlled situation over 24 h. DESIGN: Two diets with different macronutrient compositions were offered to all subjects in randomized order. SETTING: The study was executed in the respiration chambers at the department of Human Biology, Maastricht University. SUBJECTS: Subjects were eight females, ages 23-33 y, BMI 23+/-3 kg/m2, recruited from University staff and students. INTERVENTIONS: Subjects were fed in energy balance, with protein/carbohydrate/fat: 29/61/10 and 9/30/61 percentage of energy, with fixed meal sizes and meal intervals, and a fixed activity protocol, during 36 h experiments in a respiration chamber. The appetite profile was assessed by questionnaires during the day and during meals. Diet induced thermogenesis was determined as part of the energy expenditure. RESULTS: Energy balance was almost complete, with non-significant deviations. Diet-Induced-Thermogenesis (DIT) was 14.6+/-2.9%, on the high protein/carbohydrate diet, and 10.5+/-3.8% on the high fat diet (P 0.01). With the high protein/high carbohydrate diet, satiety was higher during meals (P 0.001; P 0.05), as well as over 24 h (P 0.001), than with the high fat diet. Within one diet, 24 h DIT and satiety were correlated (r = 0.6; P 0.05). The difference in DIT between the diets correlated with the differences in satiety (r = 0.8; P 0.01). CONCLUSION: In lean women, satiety and DIT were synchronously higher with a high protein/high carbohydrate diet than with a high fat diet. Differences (due to the different macronutrient compositions) in DIT correlated with differences in satiety over 24 h. Publication Types: * Clinical Trial * Randomized Controlled Trial PMID: 10403587 [PubMed - indexed for MEDLINE] I suspect that the protein is also correcting sub-clinical deficiencies in various amino-acids (essential and non-essential). That might definately be the case sometimes but I don't see how that would effect weight loss. If appetite is partly driven to correct dietary deficiencies -- which I think it is widely aknowledged to be the case (e.g. pregnant women) -- then correcting amino acid deficiencies (along with vitamins and minerals) may supress appetite, independently of any associated low GI factors. That's a reasonable theory. In support of your theory dietary deficiencies such as in protein can cause an increase in thermogenesis possibly by an increased expression of uncoupling proteins. See this article for details: http://saturn.bids.ac.uk/cgi-bin/ds_...ry&format=html As the abstract below states diet induced thermogenesis might have evolved as a mechanism to enable animals to eat more in states of nutrient deficiencies. A deficiency in protein or certain amino acids might therefore cause an increase in thermogenesis which would probably be accompanied by an increase in appetite. Int J Obes Relat Metab Disord. 1999 Nov;23(11):1105-17. Related Articles, Links Gluttony and thermogenesis revisited. Stock MJ. Department of Physiology, St George's Hospital Medical School, University of London, London SW17 0RE, UK. The evolutionary and biological significance of adaptive, homeostatic forms of heat production (thermogenesis) is reviewed. After summarizing the role and selective value of thermogenesis in body temperature regulation (shivering and non-shivering thermogenesis) and the febrile response to infection (fever), the review concentrates on diet-induced thermogenesis (DIT). Animal studies indicate that DIT evolved mainly to deal with nutrient-deficient or unbalanced diets, and re-analysis of twelve overfeeding studies carried out between 1967 and 1999 suggests the same may be so for humans, particularly when dietary protein concentration is varied. This implies that the role of DIT in the regulation of energy balance is secondary to its function in regulating the metabolic supply of essential nutrients. However, individual differences in DIT are much more marked when high- or low-protein diets are overfed, and this could provide a very sensitive method for discriminating between those who are, in metabolic terms, resistant and those who are susceptible to obesity. Publication Types: * Review * Review, Tutorial PMID: 10578199 [PubMed - indexed for MEDLINE] However if a correction of deficiency in protein or amino acids occured in any of the previously mentioned studies I would expect thermogenesis to not have increased much or even decreased on the high protein diet. Since this was not the case I don't think correction of deficiencies generally plays a large role in the satiety effect of high protein diets versus low protein diet unless the low protein diet is *very* low in protein. A mild deficiency in some amino acids is probably not enough to cause a significant effect on appetite, you would probably need a severe deficiency in one or more amino acids for a significant effect to occur. |
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