Guidelines Development Workshop-Effects of moderate variations in macronutrient composition on weight loss and reduction in cardiovascular disease risk in obese, insulin-resistant adults

Effects of moderate variations in macronutrient composition on weight loss and reduction in cardiovascular disease risk in obese, insulin-resistant adults

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A study investigated the effects of moderate variations in macronutrient composition on weight loss and cardiovascular disease (CVD) risk in obese, insulin-resistant adults. Fifty-seven participants completed a 16-week calorie-restricted diet with either 60% or 40% of energy as carbohydrate, and 25% or 45% of energy as fat, respectively. The study found that weight loss did not significantly differ between the two groups and was correlated with improvement in insulin sensitivity. Participants following the diet with 40% of energy as carbohydrate had greater reductions in insulin and triacylglycerol concentrations, greater increases in HDL-cholesterol concentrations, and a greater decrease in plasma E-selectin compared to those following the diet with 60% of energy as carbohydrate. Blood pressure decreased in both groups, but the magnitude of the decrease did not vary by diet. The study suggests that a calorie-restricted diet moderately lower in carbohydrate and higher in unsaturated fat can be as effective as a low-fat diet for weight loss and may be more beneficial in reducing CVD risk markers in obese, insulin-resistant individuals. However, longer studies are needed to confirm these findings.

Asset Subtitle

Tracey McLaughlin, Susan Carter, Cindy Lamendola, Fahim Abbasi, Gail Yee, Patricia Schaaf, Marina Basina, and Gerald Reaven

Keywords

macronutrient composition

weight loss

cardiovascular disease

obese

insulin-resistant adults

calorie-restricted diet

carbohydrate

fat

insulin sensitivity

unsaturated fat