PMID- 12566476
OWN - NLM
STAT- MEDLINE
DCOM- 20030225
LR  - 20180330
IS  - 0022-3166 (Print)
IS  - 0022-3166 (Linking)
VI  - 133
IP  - 2
DP  - 2003 Feb
TI  - A reduced ratio of dietary carbohydrate to protein improves body composition and 
      blood lipid profiles during weight loss in adult women.
PG  - 411-7
AB  - 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.
FAU - Layman, Donald K
AU  - Layman DK
AD  - Department of Food Science and Human Nutrition, University of Illinois at 
      Urbana-Champaign, Urbana, IL 61801, USA. d-layman@uiuc.edu
FAU - Boileau, Richard A
AU  - Boileau RA
FAU - Erickson, Donna J
AU  - Erickson DJ
FAU - Painter, James E
AU  - Painter JE
FAU - Shiue, Harn
AU  - Shiue H
FAU - Sather, Carl
AU  - Sather C
FAU - Christou, Demtra D
AU  - Christou DD
LA  - eng
PT  - Clinical Trial
PT  - Controlled Clinical Trial
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PT  - Research Support, U.S. Gov't, Non-P.H.S.
PL  - United States
TA  - J Nutr
JT  - The Journal of nutrition
JID - 0404243
RN  - 0 (Blood Glucose)
RN  - 0 (Dietary Carbohydrates)
RN  - 0 (Dietary Proteins)
RN  - 0 (Insulin)
RN  - 0 (Lipids)
SB  - IM
MH  - Blood Glucose/drug effects
MH  - Body Composition/*drug effects
MH  - Dietary Carbohydrates/administration & dosage/*pharmacology
MH  - Dietary Proteins/administration & dosage/*pharmacology
MH  - Female
MH  - Homeostasis
MH  - Humans
MH  - Insulin/blood
MH  - Lipids/*blood
MH  - Middle Aged
MH  - Obesity/*diet therapy/metabolism
MH  - Weight Loss
EDAT- 2003/02/05 04:00
MHDA- 2003/02/26 04:00
CRDT- 2003/02/05 04:00
PHST- 2003/02/05 04:00 [pubmed]
PHST- 2003/02/26 04:00 [medline]
PHST- 2003/02/05 04:00 [entrez]
AID - 10.1093/jn/133.2.411 [doi]
PST - ppublish
SO  - J Nutr. 2003 Feb;133(2):411-7. doi: 10.1093/jn/133.2.411.