Diets with High or Low Protein Content and Glycemic Index for Weight-Loss Maintenance

作者：Thomas Meinert Larsen, Stine‐Mathilde Dalskov, Marleen A. van Baak, Susan Ann Jebb, Angeliki Papadaki, Andreas F. H. Pfeiffer, J. Alfredo Martínéz, Teodora Handjieva‐Darlenska, Marie Kunešová, Mats Pihlsgård, Steen Stender, Claus Holst, Wim H. M. Saris, Arne Vernon Astrup · 发表于：New England Journal of Medicine · 年份：2010 · DOI：10.1056/nejmoa1007137 · 被引用次数：849 · 研究领域：Diet and metabolism studies、Food composition and properties、Muscle metabolism and nutrition

BACKGROUND: Studies of weight-control diets that are high in protein or low in glycemic index have reached varied conclusions, probably owing to the fact that the studies had insufficient power. METHODS: We enrolled overweight adults from eight European countries who had lost at least 8% of their initial body weight with a 3.3-MJ (800-kcal) low-calorie diet. Participants were randomly assigned, in a two-by-two factorial design, to one of five ad libitum diets to prevent weight regain over a 26-week period: a low-protein and low-glycemic-index diet, a low-protein and high-glycemic-index diet, a high-protein and low-glycemic-index diet, a high-protein and high-glycemic-index diet, or a control diet. RESULTS: A total of 1209 adults were screened (mean age, 41 years; body-mass index [the weight in kilograms divided by the square of the height in meters], 34), of whom 938 entered the low-calorie-diet phase of the study. A total of 773 participants who completed that phase were randomly assigned to one of the five maintenance diets; 548 completed the intervention (71%). Fewer participants in the high-protein and the low-glycemic-index groups than in the low-protein-high-glycemic-index group dropped out of the study (26.4% and 25.6%, respectively, vs. 37.4%; P=0.02 and P=0.01 for the respective comparisons). The mean initial weight loss with the low-calorie diet was 11.0 kg. In the analysis of participants who completed the study, only the low-protein-high-glycemic-index diet was as...