Stentz Frankie B, Lawson Damon, Tucker Sidney, Christman John, Sands Chris
Departments of Medicine, Endocrinology, Diabetes and Metabolism Division, The University of Tennessee Health Science Center, Memphis, TN, USA.
Obes Pillars. 2022 Dec 1;4:100047. doi: 10.1016/j.obpill.2022.100047. eCollection 2022 Dec.
The study objective was to determine the effects a high protein (HP) vs. a high carbohydrate (HC) diet on cardiovascular risk factors (CVR), inflammation, metabolic parameters, oxidative stress, weight loss, lean and fat body mass, and remission of Type 2 Diabetes (T2DM) in subjects with obesity.
Twelve women and men with T2D were recruited and randomized to either a HP (30%protein, 30%fat, 40%carbohydrate) (n = 6) or HC (15%protein, 30%fat, 55%carbohydrate) (n = 6) diet feeding study for 6 months in this randomized controlled trial. All meals were purchased at local grocery stores and provided to subjects for 6 months with daily food menus for HP or HC compliance with weekly food pick-up and weight measurements. Oral glucose tolerance and meal tolerance tests with glucose and insulin measurements and DXA scans were done at baseline and after 6 months on the respective diets.
After 6 months on the HP diet, 100% of the subjects had remission of their T2DM to Normal Glucose Tolerance (NGT), whereas only 16.6% of subjects on the HC diet had remission of their T2DM. The HP diet group exhibited significant improvement in a) cardiovascular risk factors (p = 0.004, b) inflammatory cytokines(p = 0.001), c) insulin sensitivity(p = 0.001), d) oxidative stress(p = 0.001), e) increased %lean body mass(p = 0.001) compared to the HC diet group at 6 months.
A significant improvement in cardiovascular risk factors, inflammation, metabolic parameters and 100% remission of T2DM to NGT was achieved with a HP diet compared to a HC diet at 6 months.
NCT01642849.
本研究的目的是确定高蛋白（HP）饮食与高碳水化合物（HC）饮食对肥胖受试者心血管危险因素（CVR）、炎症、代谢参数、氧化应激、体重减轻、瘦体重和脂肪量以及2型糖尿病（T2DM）缓解情况的影响。
在这项随机对照试验中，招募了12名患有T2D的男性和女性，并将他们随机分为HP（30%蛋白质、30%脂肪、40%碳水化合物）（n = 6）或HC（15%蛋白质、30%脂肪、55%碳水化合物）（n = 6）饮食喂养研究，为期6个月。所有餐食均在当地杂货店购买，并为受试者提供6个月的每日食物菜单，以确保其遵守HP或HC饮食，同时每周进行食物领取和体重测量。在基线时以及各自饮食6个月后，进行口服葡萄糖耐量和餐耐量测试，并测量葡萄糖和胰岛素水平以及进行双能X线吸收测定（DXA）扫描。
在HP饮食6个月后，100%的受试者T2DM缓解至正常糖耐量（NGT），而HC饮食组中只有16.6%的受试者T2DM得到缓解。与HC饮食组相比，HP饮食组在6个月时在以下方面表现出显著改善：a）心血管危险因素（p = 0.004），b）炎性细胞因子（p = 0.001），c）胰岛素敏感性（p = 0.001），d）氧化应激（p = 0.001），e）瘦体重百分比增加（p = 0.001）。
与HC饮食相比，HP饮食在6个月时可使心血管危险因素、炎症、代谢参数得到显著改善，且T2DM缓解至NGT的比例达100%。
NCT01642849。
