Effect of dietary protein content on weight gain, energy expenditure, and body composition during overeating: a randomized controlled trial.
Effect of dietary protein content on weight gain, energy expenditure, and body composition during overeating: a randomized controlled trial.
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饮食蛋白质含量对暴饮暴食期间体重增加，能量消耗和身体成分的影响：一项随机对照试验。
DOI：
10.1001/jama.2011.1918
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发表时间：
2012-01-04
影响因子：
120.7
通讯作者：
Redman, Leanne M.
中科院分区：
文献类型：
--
作者：
Bray, George A.;Smith, Steven R.;de Jonge, Lilian;Xie, Hui;Rood, Jennifer;Martin, Corby K.;Most, Marlene;Brock, Courtney;Mancuso, Susan;Redman, Leanne M.
饮食成分在人类暴饮暴食和能量消耗中的作用尚不清楚。评估低蛋白、正常蛋白和高蛋白饮食对体重增加、能量消耗和身体成分的影响。一项单盲、随机对照试验，25名美国健康、体重稳定的男性和女性志愿者，年龄在18至35岁之间，体重指数在19至30之间。第一位参与者于2005年6月入院，最后一位于2007年10月入院。在吃了13到25天的体重稳定饮食后，参与者被随机分配到含有5%的能量来自蛋白质（低蛋白质），15%（正常蛋白质）或25%（高蛋白）的饮食中，他们在住院代谢单元的10到12周的最后8周被过量喂食。与体重稳定期的能量摄入相比，蛋白质饮食提供的能量摄入大约多40%，相当于954 kcal/d （95% CI, 884-1022 kcal/d）。在暴饮暴食和体重稳定期前以及第7至8周，每周用双能x线吸收仪测量体成分，每周用通风罩测量静息能量消耗，用双标签水测量总能量消耗。与正常蛋白质饮食组（6.05 kg; 95% CI, 4.84-7.26 kg）或高蛋白饮食组（6.51 kg; 95% CI, 5.23-7.79 kg）相比，暴饮暴食导致低蛋白质饮食组（3.16 kg; 95% CI, 1.88-4.44 kg）体重增加显著减少（P= 0.002）。在所有3个蛋白质饮食组中，体脂的增加相似，占多余储存卡路里的50%到90%以上。静息能量消耗、总能量消耗和体内蛋白质在低蛋白质饮食中过度喂养时没有增加。相比之下，静息能量消耗（正常蛋白质饮食：160 kcal/d [95% CI， 102-218 kcal/d]；高蛋白饮食：227 kcal/d [95% CI， 165-289 kcal/d]）和体蛋白（瘦体重）（正常蛋白质饮食：2.87 kg [95% CI, 2.11-3.62 kg]；高蛋白饮食：3.18 kg [95% CI, 2.37-3.98 kg]）在正常和高蛋白饮食中显著增加。在生活在受控环境中的人，卡路里本身就是脂肪增加的原因；蛋白质影响能量消耗和瘦体重的储存，但不影响体脂储存。
The role of diet composition in response to overeating and energy dissipation in humans is unclear. To evaluate the effects of overconsumption of low, normal, and high protein diets on weight gain, energy expenditure, and body composition. A single-blind, randomized controlled trial of 25 US healthy, weight-stable male and female volunteers, aged 18 to 35 years with a body mass index between 19 and 30. The first participant was admitted to the inpatient metabolic unit in June 2005 and the last in October 2007. After consuming a weight-stabilizing diet for 13 to 25 days, participants were randomized to diets containing 5% of energy from protein (low protein), 15% (normal protein), or 25% (high protein), which they were overfed during the last 8 weeks of their 10- to 12-week stay in the inpatient metabolic unit. Compared with energy intake during the weight stabilization period, the protein diets provided approximately 40% more energy intake, which corresponds to 954 kcal/d (95% CI, 884–1022 kcal/d). Body composition was measured by dual-energy x-ray absorptiometry biweekly, resting energy expenditure was measured weekly by ventilated hood, and total energy expenditure by doubly labeled water prior to the overeating and weight stabilization periods and at weeks 7 to 8. Overeating produced significantly less weight gain in the low protein diet group (3.16 kg; 95% CI, 1.88–4.44 kg) compared with the normal protein diet group (6.05 kg; 95% CI, 4.84–7.26 kg) or the high protein diet group (6.51 kg; 95% CI, 5.23–7.79 kg) (P=.002). Body fat increased similarly in all 3 protein diet groups and represented 50% to more than 90% of the excess stored calories. Resting energy expenditure, total energy expenditure, and body protein did not increase during overfeeding with the low protein diet. In contrast, resting energy expenditure (normal protein diet: 160 kcal/d [95% CI, 102–218 kcal/d]; high protein diet: 227 kcal/d [95% CI, 165–289 kcal/d]) and body protein (lean body mass) (normal protein diet: 2.87 kg [95% CI, 2.11–3.62 kg]; high protein diet: 3.18 kg [95% CI, 2.37–3.98 kg]) increased significantly with the normal and high protein diets. Among persons living in a controlled setting, calories alone account for the increase in fat; protein affected energy expenditure and storage of lean body mass, but not body fat storage.
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影响因子：
120.7
作者：
Flegal, Katherine M.;Carroll, Margaret D.;Curtin, Lester R.
通讯作者：
Curtin, Lester R.
影响因子：
4.9
作者：
Stock, MJ
通讯作者：
Stock, MJ
影响因子：
7.1
作者：
NORGAN, NG;DURNIN, JVGA
通讯作者：
DURNIN, JVGA
影响因子：
3.6
作者：
FORBES, GB;BROWN, MR;LIPINSKI, BA
通讯作者：
LIPINSKI, BA
响应热量限制的代谢和行为补偿：维持体重减轻的影响。
影响因子：
3.7
作者：
Redman LM;Heilbronn LK;Martin CK;de Jonge L;Williamson DA;Delany JP;Ravussin E;Pennington CALERIE Team
通讯作者：
Pennington CALERIE Team