Leslie W S, Lean M E J, Baillie H M, Hankey C R
University of Glasgow Department of Human Nutrition, Glasgow Royal Infirmary, Glasgow, UK.
Int J Obes Relat Metab Disord. 2002 Nov;26(11):1469-75. doi: 10.1038/sj.ijo.0802153.
(1). To compare the effectiveness a 2512 kJ (600 kcal) daily energy deficit diet (ED) with a 6279 kJ (1500 kcal) generalized low-calorie diet (GLC) over a 24 week period (12 weeks weight loss plus 12 weeks weight maintenance). (2). To determine if the inclusion of lean red meat at least five times per week as part of a slimming diet is compatible with weight loss in comparison with a diet that excludes lean red meat.
Randomized controlled trial.
Large petrochemical work-site.
One-hundred and twenty-two men aged between 18 and 55 y.
Weight loss and maintenance of weight loss.
Eligible volunteers were randomized to one of the four diet/meat combinations (ED meat, ED no meat, GLC meat, GLC no meat). One-third of subjects in each diet/meat combination were randomized to an initial control period prior to receiving dietary advice. All subjects attended for review every 2 weeks during the weight loss period. For the 12 week structured weight maintenance phase, individualized energy prescriptions were re-calculated for the ED group as 1.4 (activity factor) x basal metabolic rate. Healthy eating advice was reviewed with subjects in the GLC group. All subjects were contacted by electronic mail at 2 week intervals and anthropometric and dietary information requested.
No difference was evident between diet groups in mean weight loss at 12 weeks (4.3 (s.d. 3.4) kg ED group vs 5.0 (s.d. 3.5) kg GLC group, P=0.34). Mean weight loss was closer to the intended weight loss in the 2512 kJ (600 kcal) ED group. The dropout rate was also lower than the GLC group. The inclusion of lean red meat in the diet on at least five occasions per week did not impair weight loss. Mean weight gain following 12 weeks weight maintenance was +1.1 (s.d. 1.8) kg, P<0.0001. No differences were found between groups.
This study has shown that the individualized 2512 kJ (600 kcal) ED approach was no more effective in terms of weight loss than the 6279 kJ (1500 kcal) GLC approach. However the ED approach might be considered preferable as compliance was better with this less demanding prescription. In terms of weight loss the elimination of red meat from the diet is unnecessary. The weight maintenance intervention was designed as a low-input approach, however weight regain was significant and weight maintenance strategies require further development.
（1）比较每日能量摄入减少2512千焦（600千卡）的饮食（ED）与每日能量摄入减少6279千焦（1500千卡）的一般低热量饮食（GLC）在24周期间（12周体重减轻加12周体重维持）的效果。（2）确定作为减肥饮食的一部分，每周至少食用五次瘦红肉是否与不含瘦红肉的饮食相比在减肥方面具有相容性。
随机对照试验。
大型石化工作场所。
122名年龄在18至55岁之间的男性。
体重减轻和体重减轻的维持情况。
符合条件的志愿者被随机分配到四种饮食/肉类组合之一（ED含肉组、ED无肉组、GLC含肉组、GLC无肉组）。每种饮食/肉类组合中的三分之一受试者在接受饮食建议之前被随机分配到初始对照期。在体重减轻期间，所有受试者每2周接受一次复查。在为期12周的结构化体重维持阶段，为ED组重新计算个性化能量处方为1.4（活动系数）×基础代谢率。对GLC组的受试者进行健康饮食建议复查。每隔2周通过电子邮件联系所有受试者，并要求提供人体测量和饮食信息。
12周时，各饮食组之间的平均体重减轻没有明显差异（ED组为4.3（标准差3.4）千克，GLC组为5.0（标准差3.5）千克，P = 0.34）。在每日能量摄入减少2512千焦（600千卡）的ED组中，平均体重减轻更接近预期的体重减轻。退出率也低于GLC组。每周至少五次在饮食中加入瘦红肉并不影响体重减轻。12周体重维持后的平均体重增加为+1.1（标准差1.8）千克，P<0.0001。各组之间未发现差异。
本研究表明，就体重减轻而言，个体化的每日能量摄入减少2512千焦（600千卡）的ED方法并不比每日能量摄入减少6279千焦（1500千卡）的GLC方法更有效。然而，ED方法可能更可取，因为这种要求较低的处方依从性更好。就体重减轻而言，从饮食中消除红肉是不必要的。体重维持干预措施被设计为一种低投入方法，然而体重反弹显著，体重维持策略需要进一步发展。
