Alliance for Research in Exercise, Nutrition and Activity, Sansom Institute for Health Research, University of South Australia, GPO Box 2471, Adelaide, SA 5001, Australia.
Health and Biosecurity, Commonwealth Scientific and Industrial Research Organization, PO Box 10041, Adelaide, SA 5000, Australia.
Nutr Res. 2018 Sep;57:56-66. doi: 10.1016/j.nutres.2018.05.005. Epub 2018 Jun 5.
Food cravings are common in type 2 diabetes (T2D). Higher-protein diets are effective in improving satiety but their effect on cravings is unclear. It was hypothesized that a high protein (HP) diet would provide greater reductions in cravings than an isocaloric higher-carbohydrate diet (HC). In a randomized controlled trial, 61 adults (54% males) with T2D (means ± SD: BMI 34.3 ± 5.1 kg/m; aged 55 ± 8 years) consumed either a HP diet (mean across study: 29% protein, 34% carbohydrate, 31% fat) or an isocaloric HC diet (21%:48%:24%) for 12-weeks each of weight loss (WL) and weight maintenance (WM). The Food Craving Inventory (FCI), measuring types of foods craved and the General Food Craving Questionnaires measuring traits (G-FCQ-T) and states (G-FCQ-S) were assessed at Weeks 0, 12 and 24. Weight changes were similar between groups (means ± SEM: WL: -7.8 ± 0.6 kg, WM: -0.6 ± 0.4 kg). No group effects or group x time interactions were found for any outcome (P ≥ .07). Independent of group, all food cravings (except carbohydrates) and G-FCQ-T subscales decreased over the 24-week study (P ≤ .04) with sweets and fast food cravings, loss of control and emotional cravings reducing following WL (P ≤ .03). Obsessive preoccupation with food decreased following both phases (WL: P = .03; WM: P = .001). Weight was associated with several FCI subscales (r ≥ 0.24, P ≤ .04). In conclusion, both the HP and HC diets provided significant reductions in food cravings after similar weight losses which were maintained when weight was stabilized.
食物渴求在 2 型糖尿病（T2D）中很常见。高蛋白饮食在改善饱腹感方面非常有效，但它们对食物渴求的影响尚不清楚。假设高蛋白（HP）饮食会比等热量高碳水化合物饮食（HC）更能减少食物渴求。在一项随机对照试验中，61 名患有 T2D 的成年人（54%为男性）（BMI 为 34.3 ± 5.1 kg/m；年龄为 55 ± 8 岁）分别食用高蛋白（研究期间平均值：29%蛋白质，34%碳水化合物，31%脂肪）或等热量高碳水化合物饮食（21%：48%：24%），持续 12 周用于减肥（WL）和体重维持（WM）。在第 0、12 和 24 周评估食物渴求量表（FCI），测量渴望的食物类型，以及一般食物渴求问卷测量特质（G-FCQ-T）和状态（G-FCQ-S）。体重变化在两组之间相似（平均值±SEM：WL：-7.8 ± 0.6 kg，WM：-0.6 ± 0.4 kg）。对于任何结果，都没有发现组间差异或组间时间交互作用（P ≥.07）。独立于组，在整个 24 周的研究中，所有食物渴求（除碳水化合物外）和 G-FCQ-T 分量表均下降（P ≤.04），甜食和快餐渴求、失控感和情绪渴求在 WL 后下降（P ≤.03）。对食物的强迫性关注在两个阶段（WL：P =.03；WM：P =.001）后都有所减少。体重与几个 FCI 分量表相关（r ≥ 0.24，P ≤.04）。总之，HP 和 HC 饮食在相似的体重减轻后都能显著减少食物渴求，而当体重稳定时，这些效果得以维持。
