QUICKLINKS AND VIEW OPITONS
Increasing protein intake from 12% to 25% increases weight loss by 8.4 lbs in six months
Monday, May 31, 2010 7:15 am Email this article
Increasing protein intake from 12 percent to 25 percent increased weight loss by an average of 8.4 pounds in six months according to a recent study. Subjects
Subjects : 50 women and 15 men
The study involved 65 people—50 women and 15 men—who were 18- to 55-years-old.
Subjects : 25 in the high-protein group
Twenty-five were assigned to eat a high-protein, reduced-fat diet containing 25 percent protein and 30 percent fat.
Subjects : 25 in the low-protein group
Another twenty-five were assigned to eat a low-protein, reduced-fat diet containing 12 percent protein and 30 percent fat.
Subjects : 15 in the control group
And the remaining 15 people were asked not to change their diet. They acted as the control group.
Weight loss : 19.6 lbs vs 11.2 lbs
After six months, those in the high-protein group had lost an average of 19.6 pounds compared to 11.2 pounds for the low-protein group, a difference of 8.4 pounds, and no change in the control group.
Fat loss : 16.7 lbs vs 9.5 lbs
The amount of fat loss was 16.7 pounds for the high-protein group versus 9.5 pounds for the low-protein group, a difference of 7.2 pounds.
Large Weight Loss
Losing more than 22 lbs : 35% vs 9%
Thirty-five percent of those on the high-protein diet lost more than 22 pounds compared to only 9 percent on the low-protein diet.
Conclusion : Replacing some carbs with protein improves weight loss
“Replacement of some dietary carbohydrate by protein in an ad libitum fat-reduced diet, improves weight loss and increases the proportion of subjects achieving a clinically relevant weight loss,” the authors concluded.
Skov A, Toubro S, Ronn B, Holm L, Astrup A. Randomized trial on protein vs carbohydrate in ad libitum fat reduced diet for the treatment of obesity. Int J Obes Relat Metab Disord. 1999 May, 23(5):528-36.
AUTHOR’S CONTACT INFORMATION
Dr. Arnie Astrup
Department of Human Nutrition
Centre for Advanced Food Studies
The Royal Veterinary and Agricultural University
1958 Frederiksberg C, Denmark
Articles on the same subject can be found here:
Please feel free to share your comments about this article.
© Copyright 2003-2017 - Larry Hobbs - All Rights Reserved.