de Luis Daniel Antonio, Izaola Olatz, Aller Rocio, de la Fuente Beatriz, Bachiller Rosario, Romero Enrique
Center of Investigation of Endocrinology and Nutrition, Medicine School and Dept Endocrinology and Nutrition, Hospital Clinico Universitario, University of Valladolid, Valladolid, Spain.
Center of Investigation of Endocrinology and Nutrition, Medicine School and Dept Endocrinology and Nutrition, Hospital Clinico Universitario, University of Valladolid, Valladolid, Spain.
J Diabetes Complications. 2015 Sep-Oct;29(7):950-4. doi: 10.1016/j.jdiacomp.2015.06.002. Epub 2015 Jun 9.
Recent dietary trials and observational studies have focused on the effects of diet on health outcomes such as improvement in levels of surrogate biomarkers. The aim of our study was to examine the changes in weight, adipocytokines levels and insulin resistance after a high-protein/low carbohydrate hypocaloric diet vs. a standard hypocaloric diet during an intervention of 9 months.
331 obese subjects were randomly allocated to one of two diets for a period of 9 months. Diet HP (n=168) (high-protein hypocaloric diet) consisted in a diet of 1050 cal/day, 33% of carbohydrates, 33% of fats and 34% of proteins. Diet S (n=163) (standard protein hypocaloric diet) consisted in a diet of 1093 cal/day, 53% carbohydrates, 27%fats, and 20% proteins.
With the diets HP and S, BMI, weight, fat mass, waist circumference, waist-to-hip ratio, systolic blood pressure, total cholesterol, LDL-cholesterol, insulin and HOMA decreased. The decrease at 9 months of (BMI: -2.6±1.3kg/m(2) vs. -2.1±1.2kg/m(2):p<0.05), weight (-8.4±4.2kg vs. -5.0±4.1kg: p<0.05), fat mass (-5.1±4.1kg vs. -3.4±4.2kg: p<0.05), systolic blood pressure (-5.1±7.1mmHg vs. -3.1±2.1mmHg: p<0.05), (insulin levels -4.0±4.8 UI/L vs. -2.2±2.4 UI/L; p<0.05) and HOMA (-0.8±1.0 units vs. -0.3±1.0 units; p<0.05) was higher in diet HP than Diet S. With both diets, leptin levels decreased.
A high-protein/low carbohydrate hypocaloric diet shows a higher weight loss, insulin and HOMA-R decreased after 9 months than a standard hypocaloric diet. The improvement in adipokine levels was similar with both diets.
近期的饮食试验和观察性研究聚焦于饮食对健康结局的影响，如替代生物标志物水平的改善。我们研究的目的是在为期9个月的干预期间，比较高蛋白/低碳水化合物低热量饮食与标准低热量饮食后体重、脂肪细胞因子水平和胰岛素抵抗的变化。
331名肥胖受试者被随机分配至两种饮食方案之一，为期9个月。HP饮食组（n = 168）（高蛋白低热量饮食）为每日1050千卡的饮食，其中碳水化合物占33%，脂肪占33%，蛋白质占34%。S饮食组（n = 163）（标准蛋白质低热量饮食）为每日1093千卡的饮食，其中碳水化合物占53%，脂肪占27%，蛋白质占20%。
采用HP饮食和S饮食时，体重指数（BMI）、体重、脂肪量、腰围、腰臀比、收缩压、总胆固醇、低密度脂蛋白胆固醇、胰岛素和稳态模型评估胰岛素抵抗（HOMA）均下降。9个月时，HP饮食组的（BMI：-2.6±1.3kg/m² 对比 -2.1±1.2kg/m²：p<0.05）、体重（-8.4±4.2kg对比-5.0±4.1kg：p<0.05）、脂肪量（-5.1±4.1kg对比-3.4±4.2kg：p<0.05）、收缩压（-5.1±7.1mmHg对比-3.1±2.1mmHg：p<0.05）、（胰岛素水平-4.0±4.8 UI/L对比-2.2±2.4 UI/L；p<0.05）以及HOMA（-0.8±1.0单位对比-0.3±1.0单位；p<0.05）的下降幅度均高于S饮食组。两种饮食方案下，瘦素水平均下降。
与标准低热量饮食相比，高蛋白/低碳水化合物低热量饮食在9个月后体重减轻更多，胰岛素和HOMA-R降低。两种饮食方案对脂肪细胞因子水平的改善相似。
