Is weight loss more effective from a high fat, high protein or high carbohydrate diet?
- Sacks, F.M., Bray, G.A., Carey, V.J., Smith, S.R., Ryan, D.H., Anton, S.D., McManus, K., Champagne, C.M., Bishop, L.M., Laranjo, N., Leboff, M.S., Rood, J.C., de Jonge, L., Greenway, F.L., Loria, C.M., Obarzanek, E., Williamson, D.A., 2009. Comparison of weight-loss diets with different compositions of fat, protein, and carbohydrates. N. Engl. J. Med. 360, 859–873.
- 811 overweight adults
- Participants were randomly assigned to one of four diets;
- 20% fat, 15% protein, and 65% carbohydrates (low- fat, average-protein); 20% fat, 25% protein, and 55% carbohydrates (low-fat, high-protein); 40% fat, 15% protein, and 45% carbohydrates (high-fat, average-protein); and 40% fat, 25% protein, and 35% carbohydrates (high-fat, high-protein).
- The participants were offered group and individual instructional sessions for 2 years.
- At 6 months, participants assigned to each diet had lost an average of 6 kg, which represented 7% of their initial weight.
- Participants began to regain weight after 12 months.
- Among the 80% of participants who completed the trial, the average weight loss was 4 kg; 14 to 15% of the participants had a reduction of at least 10% of their initial body weight.
- Satiety, hunger, satisfaction with the diet, and attendance at group sessions were similar for all diets; attendance was strongly associated with weight loss (0.2 kg per session attended).
- No (without confidence) - the diets were equally successful in promoting clinically meaningful weight loss.
- Most of the weight loss occurred in the first 6 months.
- Despite the results being clinically meaningful, the results are not statistically significant.
- Possible conflict of interest exists