Diets & Weight Loss - Study
Weight Loss Diets Study Aim
The goal of this study was to evaluate the effect of two diets ('food
combining' or dissociated vs. balanced) on body weight and metabolic parameters
during a 6-week period in an in-hospital setting.
Weight Loss Diets Study Method
54 obese patients were randomly assigned to receive diets containing 4.5
MJ/day (1100 kcal/day) composed of either 25 percent protein, 47 percent
carbohydrates and 25 percent lipids (dissociated diet) or 25 percent protein,
42 percent carbohydrates and 31 percent lipids (balanced diet). Consequently,
the two diets were equally low in energy and substrate content (protein,
fat and carbohydrate) but widely differed in substrate distribution throughout
the day.
Weight Loss Diets Study Results
There was no significant difference in the amount of weight loss in response
to dissociated or balanced diets. Furthermore, significant decreases in
total body fat and waist-to-hip circumference ratio was seen in both groups,
and the magnitude of the changes did not vary as a function of the diet
composition. Fasting plasma glucose, insulin, total cholesterol and triacylglycerol
concentrations decreased significantly and similarly in patients receiving
both diets. Both systolic and diastolic blood pressure values decreased
significantly in patients eating balanced diets. The results of this study
show that both diets achieved similar weight loss. Total fat weight loss
was higher in balanced diets, although differences did not reach statistical
significance. Total lean body mass was identically spared in both groups.
Weight Loss Diets Study Conclusion
In summary at identical energy intake and similar substrate composition,
the dissociated (or 'food combining') diet did not bring any additional
loss in weight and body fat.
Source: International Journal of Obesity
(2000)
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