Financiado en parte por Novo Nordisk Fonden
Unprocessed red meat in the dietary treatment of obesity: a randomized controlled trial of beef supplementation during weight maintenance after successful weight loss
Magkos F, Rasmussen SI, Hjorth MF, Asping S, Rosenkrans MI, Sjödin AM, Astrup AV, Geiker NRW
The American journal of clinical nutrition · 5 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiado por la industria
- Universidad u hospital
- Københavns Universitet
- Empresa
- Novo Nordisk Fonden
Según 2 financiadores declarados.
Publicación
- Publicado
- 2022-08-24 · Am J Clin Nutr · vol. 116 · número 6 · págs. 1820–1830
- Editorial
- Elsevier BV
- Citado
- 8 citas · más que el 74% de estudios similares · 0.9× el promedio de su campo
- Referencias
- 41 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY-NC
- Áreas de investigación
- Agriculture Sustainability and Environmental Impact · Meat and Animal Product Quality · Nutritional Studies and Diet
- Palabras clave
- Weight loss, Obesity, Randomized controlled trial, Medicine, Animal science, Food science, Biology, Internal medicine
- MeSH
- animals, cattle, humans, obesity, weight loss, diet, body composition, dietary supplements, adult, female, male, red meat, body weight maintenance
8 autores
- Faidon Magkos🇩🇰 · autor de correspondenciaUniversity of Copenhagen
- Sidse Ida Ingemann Rasmussen🇩🇰University of Copenhagen
- Mads F. Hjorth🇩🇰University of Copenhagen
- Sarah Asping🇩🇰University of Copenhagen
- Maria I. Rosenkrans🇩🇰University of Copenhagen
- Anders Mikael Sjödin🇩🇰University of Copenhagen
- Arne Vernon Astrup🇩🇰University of Copenhagen
- Nina Rica Wium Geiker🇩🇰University of Copenhagen
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Consumption of unprocessed red meat in randomized trials has no adverse effects on cardiovascular risk factors and body weight, but its physiological effects during weight loss maintenance are not known.
Objectives
We sought to investigate the effects of healthy diets that include small or large amounts of red meat on the maintenance of lost weight after successful weight loss, and secondarily on body composition (DXA), resting energy expenditure (REE; indirect calorimetry), and cardiometabolic risk factors.
Methods
In this 5-mo parallel randomized intervention trial, 108 adults with BMI 28-40 kg/m2 (45 males/63 females) underwent an 8-wk rapid weight loss period, and those who lost ≥8% body weight (n = 80) continued to ad libitum weight maintenance diets for 12 wk: a moderate-protein diet with 25 g beef/d (B25, n = 45) or a high-protein diet with 150 g beef/d (B150, n = 35).
Results
In per protocol analysis (n = 69), mean body weight (-1.2 kg; 95% CI: -2.1, -0.3 kg), mean fat mass (-2.7 kg; 95% CI: -3.4, -2.0 kg), and mean body fat content (-2.6%; 95% CI: -3.1, -2.1%) decreased during the maintenance phase, whereas mean lean mass (1.5 kg; 95% CI: 1.0, 2.0 kg) and mean REE (51 kcal/d; 95% CI: 15, 86 kcal/d) increased, with no differences between groups (all P > 0.05). Results were similar in intention-to-treat analysis with multiple imputation for dropouts (20 from B150 compared with 19 from B25, P = 0.929). Changes in cardiometabolic risk factors were not different between groups, the general pattern being a decrease during weight loss and a return to baseline during weight maintenance (and despite the additional mild reduction in weight and fat mass).
Conclusions
Healthy diets consumed ad libitum that contain a little or a lot of unprocessed beef have similar effects on body weight, energy metabolism, and cardiovascular risk factors during the first 3 mo after clinically significant rapid weight loss.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY-NC).
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