Low-Carbohydrate, High-Protein and High-Carbohydrate, Low-Fat Diets Similarly Lower Body Weight and Body Fat Measurements in Overweight Premenopausal Women

Abstract Objectives To describe the effects of ad libitum low-fat (LF) and low-carbohydrate (LC) diets on body weight and fat mass. Methods Sixteen adults without diabetes spent 29 continuous days residing at the Metabolic Clinical Research Unit of the NIH Clinical Center where they were fed ad libitum either an animal-based, LC diet (75% fat, 10% carbohydrates, 15% protein) or a plant-based, LF diet (75% carbohydrates, 10% fat, 15% protein). Participants were randomly assigned to one diet for the first phase of the study (14 days), after which they were switched to the other diet for the remainder of the study. Participants were given three meals daily and were provided with additional snacks amounting to 200% of their daily energy requirements as determined by their resting energy expenditure multiplied by 1.6. Subjects were told that this was not a weight loss study and were not informed about the primary study aim. They were instructed to eat as much or as little as they desired. Total body weight and fat mass were measured using a calibrated scale and dual-energy X-ray absorptiometry, respectively. Subjects were blinded to their data and wore loose-fitting scrubs to avoid any feedback regarding changes in the fit of their clothing. Results Subjects included 7 women and 9 men, with an age of (mean ± SE) 29 ± 1.7 years and BMI of 27.5 ± 1.5 at baseline. Participants lost weight on both diets, with the LC diet resulting in 1.34 ± 0.31 kg of weight loss (P = 0.0006) and the LF diet resulting in 1.09 ± 0.31 kg of weight loss (P = 0.003) which was not significantly different from the LC diet (P = 0.58). However, participants lost 0.6 ± 0.17 kg of body fat on the LF diet (P = 0.002) but the LC diet did not result in significant body fat loss (0.04 ± 0.17 kg; P = 0.8) and the difference in body fat loss between the diets was statistically significant (P = 0.03). Conclusions While participants lost similar amounts of weight on both diets, only the LF diet led to significant body fat loss. Early weight loss with a LC diet does not necessarily reflect a similar state of negative energy balance as compared with a LF diet. Funding Sources Intramural Research Program of the National Institutes of Diabetes and Digestive and Kidney Diseases.

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Diminished satiation in rats exposed to elevated levels of endogenous or exogenous cholecystokinin

AJP Regulatory Integrative and Comparative Physiology ◽

10.1152/ajpregu.2001.280.2.r331 ◽

2001 ◽

Vol 280 (2) ◽

pp. R331-R337 ◽

Cited By ~ 47

Author(s):

Mihai Covasa ◽

Jeremy K. Marcuson ◽

Robert C. Ritter

Keyword(s):

Body Weight ◽

Food Intake ◽

Body Fat ◽

Peritoneal Cavity ◽

Dietary Protein ◽

High Protein ◽

High Fat ◽

Low Fat ◽

Osmotic Minipumps ◽

Fat Composition

Rats maintained on a high-fat (HF) diet exhibit reduced sensitivity to the satiation-producing effect of exogenous CCK. Because more CCK is released in response to HF meals than low-fat (LF) meals, we hypothesized that increased circulating CCK associated with ingestion of HF diets contributes to the development of decreased CCK sensitivity. To test this hypothesis, we implanted osmotic minipumps filled with either NaCl or CCK octapeptide into the peritoneal cavity. Subsequently, we examined the effect of intraperitoneal NaCl or CCK (0.5 μg/kg) injection on 30-min food intake. CCK significantly reduced 30-min food intake less in rats implanted with CCK-releasing minipumps compared with those with NaCl-releasing minipumps. Because dietary protein is a potent releaser of endogenous CCK, we hypothesized that rats adapted to a high-protein (HP) diet might also exhibit reduced sensitivity to exogenous CCK. Therefore, in a second experiment, we examined CCK-induced reduction of food intake in rats maintained on LF and rats maintained on HF or HP. Ingestion of LF stimulates very little endogenous CCK secretion, whereas both HF and HP markedly increase plasma CCK concentrations. Both doses of CCK reduced food intake significantly less in HF and HP rats compared with LF rats. There were no differences in 24-h food intake, body weight, or body fat composition among LF-, HF-, and HP-fed rats. These results are consistent with the hypothesis that sustained elevation of CCK either by infusion of exogenous CCK or by dietary-induced elevation of plasma CCK contributes to the development of reduced sensitivity to exogenous CCK.

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Comparative Effects of Low-Carbohydrate High-Protein Versus Low-Fat Diets on the Kidney

Clinical Journal of the American Society of Nephrology ◽

10.2215/cjn.11741111 ◽

2012 ◽

Vol 7 (7) ◽

pp. 1103-1111 ◽

Cited By ~ 47

Author(s):

Allon N. Friedman ◽

Lorraine G. Ogden ◽

Gary D. Foster ◽

Samuel Klein ◽

Richard Stein ◽

...

Keyword(s):

High Protein ◽

Low Fat ◽

Low Carbohydrate ◽

Fat Diets ◽

Protein Versus

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Low-carbohydrate (low & high-fat) versus high-carbohydrate low-fat diets in the treatment of obesity in adolescents

Acta Paediatrica ◽

10.1111/j.1651-2227.2008.01051.x ◽

2008 ◽

Vol 98 (2) ◽

pp. 346-351 ◽

Cited By ~ 36

Author(s):

S Demol ◽

M Yackobovitch-Gavan ◽

S Shalitin ◽

N Nagelberg ◽

M Gillon-Keren ◽

...

Keyword(s):

High Fat ◽

Low Fat ◽

High Carbohydrate ◽

Low Carbohydrate ◽

Treatment Of Obesity ◽

Fat Diets

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A randomised-controlled trial of the effects of very low-carbohydrate and high-carbohydrate diets on cognitive performance in patients with type 2 diabetes

British Journal Of Nutrition ◽

10.1017/s0007114516004001 ◽

2016 ◽

Vol 116 (10) ◽

pp. 1745-1753 ◽

Cited By ~ 3

Author(s):

Jeannie Tay ◽

Ian T. Zajac ◽

Campbell H. Thompson ◽

Natalie D. Luscombe-Marsh ◽

Vanessa Danthiir ◽

...

Keyword(s):

Type 2 Diabetes ◽

Body Weight ◽

Cognitive Function ◽

Cognitive Performance ◽

Perceptual Speed ◽

Low Fat ◽

Obese Adults ◽

High Carbohydrate ◽

Low Carbohydrate

AbstractThis study compared the longer-term effects of a very low-carbohydrate, high-fat diet with a high-carbohydrate, low-fat diet on cognitive performance in individuals with type 2 diabetes (T2D). In total, 115 obese adults with T2D (sixty-six males, BMI: 34·6 (sd 4·3) kg/m2, age: 58 (sd 7) years, HbA1c: 7·3 (sd 1·1) %, diabetes duration: 8 (sd 6) years) were randomised to consume either an energy-restricted, very low-carbohydrate, low-saturated-fat (LC) diet or an energy-matched high unrefined carbohydrate, low-fat (HC) diet with supervised aerobic/resistance exercise (60 min, 3 d/week) for 52 weeks. Body weight, HbA1c and cognitive performance assessing perceptual speed, reasoning speed, reasoning ability, working memory, verbal fluency, processing speed, short-term memory, inhibition and memory scanning speed were assessed before and after intervention. No differences in the changes in cognitive test performance scores between the diet groups were observed for any of the cognitive function outcomes assessed (P≥0·24 time×diet). Percentage reduction in body weight correlated with improvements with perceptual speed performance. In obese adults with T2D, both LC and HC weight-loss diets combined with exercise training had similar effects on cognitive performance. This suggests that an LC diet integrated within a lifestyle modification programme can be used as a strategy for weight and diabetes management without the concern of negatively affecting cognitive function.

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