Moderate protein intake improves total and regional body composition and insulin sensitivity in overweight adults

Arciero, Paul J.; Gentile, Christopher L.; Pressman, Roger M.; Everett, Meghan E.; Ormsbee, Michael J.; Martin, Jeff; Santamore, Jason; Gorman, Liza; Fehling, Patricia C.; Vukovich, Matthew D.; Nindl, Bradley C.

doi:10.1016/j.metabol.2008.01.015

Cited by 62 publications

(63 citation statements)

References 41 publications

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“…Previously, a 3-month dietary intervention that did not control for energy intake showed that a HP diet (40% En) in comparison to a moderate protein diet (25% En) significantly reduced energy intake and increased total IGF1 and IGFBP-1 (14). Taken together, this suggests that energy restriction rather than the amount of protein in the diet has the greater effect on IGF levels.…”

Section: Discussionmentioning

confidence: 98%

“…A 3-month dietary intervention combined with exercise showed that a high protein (HP) diet (40% En) in comparison to a moderate protein diet (25% En) significantly increased total IGF1 and IGFBP-1 (14). However, the diets were not matched for energy intake, and therefore a study that controls for energy intake is required to identify whether an HP diet per se can increase IGF1 and IGFBP-1.…”

Section: Introductionmentioning

confidence: 99%

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Moderate energy restriction-induced weight loss affects circulating IGF levels independent of dietary composition

Belobrajdic

Frystyk

Jeyaratnaganthan

et al. 2010

European Journal of Endocrinology

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Background: Obesity is associated with major changes in the circulating IGF system. However, it is not clear to what extent the IGF system is normalized following diet, and the possible role of different types of diet is also unknown. Objective: To compare changes in the circulating IGF system following 12 weeks of moderate energy restriction (7000 kJ/day) in overweight or obese males on a high protein high red meat diet (HP) or a high carbohydrate diet (HC). Design: Seventy-six men (mean age, 51G1.0 years; body mass index, 32.8G0.5 kg/m

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Section: Discussionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Moderate energy restriction-induced weight loss affects circulating IGF levels independent of dietary composition

Belobrajdic

Frystyk

Jeyaratnaganthan

et al. 2010

European Journal of Endocrinology

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“…A protein intake of 15-30% total daily energy has been suggested to increase satiety and suppress food intake more than fat or carbohydrate, thereby preventing weight gain (Anderson and Woodend, 2003;Anderson and Moore, 2004;Weigle et al, 2005;Arciero et al, 2008;Beasley et al, 2009), and has been shown to be inversely associated with obesity, morbidity and mortality (Merchant et al, 2005). However, only 6 of the 40 foods contained an appreciable quantity of protein.…”

Section: Resultsmentioning

confidence: 99%

New food composition data on selected ethnic foods consumed in Europe

et al. 2010

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Background: Reliable data on the composition of foods is needed to better understand individual diets, measure nutrient intakes and provide nutritional guidance for improving the health of the populations. Ethnic foods are becoming increasingly popular among all European consumers, and are the main source of nutrients in the diets of ethnic groups. However, there is limited information on the nutrient composition of ethnic foods in Europe. The objective of this study therefore was to generate new and reliable data on ethnic foods using harmonised methods for chemical analyses. Methods: New data on 128 ethnic foods were generated for inclusion in the national databases within the European Food Information Resource Network of Excellence through participants from France, Israel, Spain, Denmark, Italy, The Netherlands, Belgium and the United Kingdom. In each selected country, the list of prioritised foods and key nutrients, methods of analyses and quality assurance procedure were harmonised. Results: This paper presents the nutrient composition of 40 ethnic foods consumed in Europe. The nutrient composition of the foods varied widely because of the nature and variety of foods analysed, with energy content (kcal) ranging between 24 (biteku-teku, Blegium) and 495 (nachos, Italy) per 100 g of edible food. Polyunsaturated and monounsaturated fatty acids were generally higher in most ethnic foods consumed in Italy and Spain compared with ethnic foods of other countries. Conclusions: The new data were scrutinised and fully documented for inclusion in the national food composition databases. The data will aid effective diet and disease interventions, and enhance the provision of dietary advice, in all European consumers.

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“…On the other hand, 3 months of either high protein with or without exercise, or moderate protein with exercise, in a group of 24 individuals (8 per group) showed that high protein plus exercise produced reductions in total cholesterol and triglyceride, as well as increases in insulin-like growth factor-1 and insulin-like growth factor binding protein-1, despite weight loss and changes in body composition similar to the other groups [68]. Furthermore, the source of the protein may be important, as demonstrated in a study from Spain of 35 obese men.…”

Section: High-protein Dietsmentioning

confidence: 89%

Macronutrients, Weight Control, and Cardiovascular Health: A Systematic Review

Jenkins

Mirrahimi

Nguyen

et al. 2010

Curr Cardio Risk Rep

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For some years, there has been interest in exploring the effects of high-fat and high-protein diets on the control of body weight. More recently, less extreme dieting paradigms have been studied, with a focus on the use of increased plant food components. This article reviews these diets from the standpoint of potential therapeutic use in cardiovascular risk reduction. We conducted a search of the literature published in 2008 and 2009 for studies assessing the effect of diet on body weight control, especially where there was an emphasis on differences in macronutrient profiles and food sources used (e.g., plant vs. animal). No clear picture emerged on the ideal macronutrient profile for weight loss and cardiovascular disease risk factor reduction. However, in general, the use of more plant food-based approaches had the greatest effect in reducing cardiovascular disease risk factors, including blood lipids and blood pressure.Alterations in the proportion of protein and fat intakes gave inconsistent effects on body weight reduction.

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Moderate protein intake improves total and regional body composition and insulin sensitivity in overweight adults

Cited by 62 publications

References 41 publications

Moderate energy restriction-induced weight loss affects circulating IGF levels independent of dietary composition

Moderate energy restriction-induced weight loss affects circulating IGF levels independent of dietary composition

New food composition data on selected ethnic foods consumed in Europe

Macronutrients, Weight Control, and Cardiovascular Health: A Systematic Review

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