Weight Loss Protein Study
Weight loss and total lipid profile changes
in overweight women consuming beef or chicken as the primary protein source*1
Weight Loss Study Background
There are conflicting recommendations regarding the appropriateness of
red meat versus white meat consumption for individuals aiming to reduce
body weight and cardiovascular disease risk.
Weight Loss Study Methods
Changes in body weight and lipid profiles were examined in a 12-week,
randomized, controlled trial, in which overweight women followed a hypo-caloric
diet with lean beef or chicken as the primary protein source, while participating
in a fitness walking program. Sedentary non-smoking females (n = 61),
age 43.4 ± 7.8 years, with body mass indexes of 32.1 ± 3.4
kg/m2, followed calculated-deficit diets (-500 kcal daily) and were randomly
assigned to the beef-consumption or chicken-consumption dietary group,
while following a fitness walking program. Body weight, body composition
and blood lipid profiles were measured at baseline and 12 weeks.
Weight Loss Study Results
Weight loss was significant within but similar between the beef-consumption
and the chicken-consumption groups. Both groups showed significant reductions
in body fat percentage and total and low-density lipoprotein cholesterol,
with no significant differences between groups. High-density lipoprotein
cholesterol did not change significantly in either group.
Weight Loss Study Conclusion
Weight loss and improved lipid profile can, according to this weight loss
study, be accomplished through diet and exercise, whether the dietary
protein source is lean beef or chicken.
Source: Kathleen Melanson PhD, RD, LDa,
Jason Gootman MSa, Amy Myrdal MS, RDa, Gregory Kline PhDa and James M.
Rippe MD, Rippe Lifestyle Institute.
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