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According to the World Health Organization, obesity has nearly tripled worldwide since 1975. In 2016, for example, more than 1.9 billion adults were classified as overweight. Of these, more than 650 million had obesity. As obesity is associated with an increased incidence of diabetes, cardiovascular disease, and some cancers, the increase in its incidence has led to a global public health emergency.
Total dietary substitutes, nutritionally complete foods formulated designed to replace the entire diet for a set period of time, have become increasingly popular strategies for fighting obesity. Another popular weight management strategy is high protein diets, which have been shown to promote weight loss and weight maintenance by increasing our sense of fullness, energy expenditure, and the ability to maintain or gain lean mass. Taken together, combining a whole ration substitute with a high-protein diet can be a promising weight management strategy. In fact, many high protein whole diet replacement products are widely available to consumers. The question is: do they work?
This is the central question addressed by the authors of “A high-protein replacement diet increases energy expenditure and leads to negative fat balance in healthy, normal-weight adults,” published in The American Journal of Clinical Nutrition. In their study, the authors compared the impact of a high-protein total diet substitute with that of a control diet, a typical North American diet, on selected components of energy metabolism. Lead author, Camila Oliveira, a PhD student at the University of Alberta, noted, “Considering the prevalence of obesity around the world and its impact on health, it is not surprising that nutritional strategies such as total dietary substitutes and high-protein diets are becoming increasingly popular as weight management strategies; however, research on these topics has not kept pace with their growth in popularity. “
To conduct their experiment, the authors recruited a group of healthy, normal-weight adults between the ages of 18 and 35 via advertisements placed on bulletin boards at the University of Alberta, Canada. The subjects were then randomly assigned to one of two groups: One group was given the high protein total diet substitute, which consisted of 35% carbohydrates, 40% protein and 25% fat. . The second group, the control group, was fed a diet with the same number of calories, but made up of 55% carbohydrates, 15% protein and 30% fat, a typical North American diet scheme. Participants received the prescribed diets over a 32-hour period while inside a metabolic chamber.
Compared to the North American standard dietary model, the results of this patient metabolic balance study revealed that the total high protein diet replacement led to “increased energy expenditure, increased fat oxidation, and negative fat balance. “. Notably, the study results provide further evidence that a calorie is not just a calorie. That is, a diet with a higher percentage of protein could lead to an increase in energy expenditure and fat oxidation compared to a diet consisting of the same number of calories, but with a lower percentage of protein and a higher percentage. of carbohydrates or fat.
Dr Carla Prado, Professor, University of Alberta and principal investigator on the study, commented, “While these findings are limited to a specific population of healthy, normal-weight adults, they can help nutrition scientists and healthcare professionals better understand. the true physiological effects of a high protein total diet substitute in humans. In our opinion, it is imperative to first understand the physiological impact of a high protein total diet substitute in a healthy population group so that effects are best translated in individuals with obesity and its related comorbidities. “
In summary, the results of this study suggest that high-protein total dietary substitutes may be a promising nutritional strategy to combat rising obesity rates. Lead author Camila Oliveira added: “Future studies are needed to better understand the long-term effects of this dietary intervention on the physiology of both healthy and diseased population groups.”
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Materials provided by American Society for Nutrition. Note: The content can be changed by style and length.
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