Higher protein intake during caloric restriction improves diet quality and attenuates loss of lean body mass.
Higher protein intake during caloric restriction improves diet quality and attenuates loss of lean body mass.
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DOI：
10.1002/oby.23428
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发表时间：
2022-07
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--
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中科院分区：
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在减肥期间摄入更多的蛋白质与更好的健康结果有关，但这是否是因为饮食质量的改善尚不清楚。这项研究的目的是研究热量限制(CR)期间自选蛋白质摄入量的变化如何改变饮食质量和瘦体重(LBM)。在对多项减肥试验的汇集数据的分析中，207名超重或肥胖的成年人在CR之前和6个月期间进行了检查(大约10个食物记录/人)。采用双能X线骨密度仪测量人体成分。采用健康饮食指数评价低蛋白质摄入量(LP)和高蛋白质摄入量(HP)两组的饮食质量。参与者(平均[SD]，54[11]岁；29[4]公斤/平方米)体重减轻5.0%(5.4%)。HP组和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(−0.6%[1.5%])较LP组(−1.2%[1.4%])有较小的体重损失(P<；0.01)。与LP组相比，HP组健康饮食指数得分的增加归因于总蛋白质和绿色蔬菜摄入量的增加，以及精粮和添加糖摄入量的减少(p<；0.05)。CR期间增加膳食蛋白质可改善饮食质量，这可能是降低LBM的另一个原因，但还需要进一步研究。
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/m2) 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.
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