Clinical Evidence and Mechanisms of High-Protein Diet-Induced Weight Loss

Abstract

Several clinical trials have found that consuming more protein than the recommended dietary allowance not only reduces body weight (BW), but also enhances body composition by decreasing fat mass while preserving fat-free mass (FFM) in both low-calorie and standard-calorie diets. Fairly long-term clinical trials of 6-12 months reported that a high-protein diet (HPD) provides weight-loss effects and can prevent weight regain after weight loss. HPD has not been reported to have adverse effects on health in terms of bone density or renal function in healthy adults. Among gut-derived hormones, glucagon-like peptide-1, cholecystokinin, and peptide tyrosinetyrosine reduce appetite, while ghrelin enhances appetite. HPD increases these anorexigenic hormone levels while decreasing orexigenic hormone levels, resulting in increased satiety signaling and, eventually, reduced food intake. Additionally, elevated diet-induced thermogenesis (DIT), increased blood amino acid concentration, increased hepatic gluconeogenesis, and increased ketogenesis caused by higher dietary protein contribute to increased satiety. The mechanism by which HPD increases energy expenditure involves two aspects: first, proteins have a markedly higher DIT than carbohydrates and fats. Second, protein intake prevents a decrease in FFM, which helps maintain resting energy expenditure despite weight loss. In conclusion, HPD is an effective and safe tool for weight reduction that can prevent obesity and obesity-related diseases. However, long-term clinical trials spanning more than 12 months should be conducted to further substantiate HPD effects.

Preoperative High-Protein Diet Can Improve The Serum Albumin Levels of Patients Undergoing Total Knee Arthroplasty

“…Several studies have evaluated the effects of a high-protein diet. One study [29] reported that a high-protein diet (1.07-1.60 g/kg body weight/day) lasting for 6-12 months was an effective and safe way to reduce weight: the high protein produced satiety and increased energy expenditure. Furthermore, high-protein diets lasting for 12 weeks could signi cantly improve body composition in women with normal-weight obesity, reducing the waist circumference, fat mass, and body fat percentage and increasing lean body mass [30].…”

“…Our study presents several limitations. First, we excluded patients with renal and hepatic diseases, and therefore the safety of a high-protein diet for these patients must be assessed because of its potential effects on renal function [29,35]. Second, although we asked patients to fast for 6-8 hours before blood collection, some patients, especially at outpatients visit, may have failed to follow it, which would affect our laboratory test results.…”

Low-Carbohydrate Diets in Korea: Why Does It Matter, and What Is Next?

“…High-protein diets, in which protein intake is increased by 25% of energy, can be effective for weight loss and weight maintenance. 27,28 In a study of Korean Despite the controversies discussed above, low-fat diets are still effective for weight management in Korea. However, the quality of carbohydrates in low-fat diets should be emphasized.…”

High protein diet: benefits and risks

“…Еще одно предполагаемое достоинство высокобелкового рациона -более раннее и продолжительное насыщение по сравнению с другими диетами, что не только способствует снижению массы тела, но и делает его комфортным для человека [19]. На основе визуальной аналоговой шкалы (ВАШ), которая является стандартным инструментом для измерения субъективного чувства голода и насыщения, показано, что чувство сытости значительно выше на фоне рациона с 60% белка, чем после приема пищи с 19% белка [20].…”

“…Известно, что чувство голода формируется в результате взаимодействия двух групп веществ: анорексигенов, подавляющих аппетит, и орексигенов, оказывающих противоположный эффект. Основными анорексигенами являются холецистокинин (CCK), глюкагоноподобный пептид 1 (GLP-1), пептид YY (PYY) и лептин; среди орексигенов важную роль отводят грелину [19,21]. Предполагают, что потребление белка контролирует аппетит посредством влияния на выработку ан-и орексигенов.…”