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Randomized Controlled Trial
. 2008 Oct;12(8):505-9.
doi: 10.1007/BF02983202.

Effects of Dietary Protein on the Composition of Weight Loss in Post-Menopausal Women

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Free PMC article
Randomized Controlled Trial

Effects of Dietary Protein on the Composition of Weight Loss in Post-Menopausal Women

M M Gordon et al. J Nutr Health Aging. .
Free PMC article

Abstract

Objectives: To determine whether a hypocaloric diet higher in protein can prevent the loss of lean mass that is commonly associated with weight loss.

Design: An intervention study comparing a hypocaloric diet moderately high in protein to one lower in protein.

Setting: Study measurements were taken at the Wake Forest University General Clinical Research Center (GCRC) and Geriatric Research Center (GRC).

Participants: Twenty-four post-menopausal, obese women (mean age = 58 +/- 6.6 yrs; mean BMI = 33.0 +/- 3.6 kg/m2).

Intervention: Two 20-week hypocaloric diets (both reduced by 2800 kcal/wk) were compared: one maintaining dietary protein intake at 30% of total energy intake (1.2-1.5 g/kg/d; HI PROT), and the other maintaining dietary protein intake at 15% of total energy (0.5-0.7 g/kg/d; LO PROT). The GCRC metabolic kitchen provided lunch and dinner meals which the women picked up 3 days per week and ate outside of the clinic.

Measurements: Body composition, including total body mass, total lean mass, total fat mass, and appendicular lean mass, assessed by dual energy x-ray absorptiometry, was measured before and after the diet interventions.

Results: The HI PROT group lost 8.4 +/- 4.5 kg and the LO PROT group lost 11.4 +/- 3.8 kg of body weight (p = 0.11). The mean percentage of total mass lost as lean mass was 17.3% +/- 27.8% and 37.5% +/- 14.6%, respectively (p = 0.03).

Conclusion: Maintaining adequate protein intake may reduce lean mass losses associated with voluntary weight loss in older women.

Figures

Figure 1
Figure 1
Body composition changes in response to the 20-week intervention on a high protein or low protein hypocaloric diet
Figure 2
Figure 2
Lean mass loss plotted against fat mass loss for individual participants. Loss of lean (kg) = 0.74 + 0.22*loss of fat (kg) + 1.8 kg if in Low Protein group. Overall F(2,21) = 4.41, p = 0.015; R2 = 0.32. P-value for group effect = 0.03

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