Department of Nutritional Sciences, Institute of Food, Nutrition, and Health, Rutgers University, New Brunswick, New Jersey, USA.
Department of Nutrition Sciences, Drexel University, Philadelphia, Pennsylvania, USA.
Obesity (Silver Spring). 2022 Jul;30(7):1411-1419. doi: 10.1002/oby.23428. Epub 2022 May 11.
Higher protein intake during weight loss is associated with better health outcomes, but whether this is because of improved diet quality is not known. The purpose of this study was to examine how the change in self-selected protein intake during caloric restriction (CR) alters diet quality and lean body mass (LBM).
In this analysis of pooled data from multiple weight loss trials, 207 adults with overweight or obesity were examined before and during 6 months of CR (approximately 10 food records/person). Body composition was measured by dual-energy x-ray absorptiometry. Diet quality was assessed using the Healthy Eating Index in 2 groups: lower (LP) and higher (HP) protein intake.
Participants (mean [SD], 54 [11] years; 29 [4] kg/m ) lost 5.0% (5.4%) of weight. Protein intake was 79 (9) g/d (1.0 [0.2] g/kg/d) and 58 (6) g/d (0.8 [0.1] g/kg/d) in the HP and LP groups, respectively (p < 0.05), and there was an attenuated LBM (kilograms) loss in the HP (-0.6% [1.5%]) compared with the LP (-1.2% [1.4%]) group (p < 0.01). The increased Healthy Eating Index score in the HP compared with the LP group was attributed to greater total protein and green vegetable intake and reduced refined grain and added-sugar intake (p < 0.05).
Increasing dietary protein during CR improves diet quality and may be another reason for reduced LBM, but it requires further study.
减肥过程中增加蛋白质的摄入量与更好的健康结果相关，但这是否是因为改善了饮食质量尚不清楚。本研究的目的是检验热量限制（CR）期间自我选择的蛋白质摄入量的变化如何改变饮食质量和瘦体重（LBM）。
在来自多个减肥试验的汇总数据的分析中，207 名超重或肥胖成年人在 CR（大约每人 10 份饮食记录）前和期间进行了检查。通过双能 X 射线吸收法测量身体成分。使用健康饮食指数评估 2 组的饮食质量：较低（LP）和较高（HP）蛋白质摄入量。
参与者（平均[标准差]，54[11]岁；29[4]kg/m ）体重减轻 5.0%（5.4%）。HP 和 LP 组的蛋白质摄入量分别为 79（9）g/d（1.0[0.2]g/kg/d）和 58（6）g/d（0.8[0.1]g/kg/d）（p<0.05），HP 组的 LBM（千克）丢失减少（-0.6%[1.5%]）与 LP 组（-1.2%[1.4%]）相比（p<0.01）。HP 组与 LP 组相比，健康饮食指数得分增加归因于总蛋白质和绿叶蔬菜摄入量增加，精制谷物和添加糖摄入量减少（p<0.05）。
在 CR 期间增加膳食蛋白质可改善饮食质量，并且可能是减少 LBM 的另一个原因，但需要进一步研究。
