Varying protein source and quantity do not significantly improve weight loss, fat loss, or satiety in reduced energy diets among midlife adults

Abstract

We hypothesized that a whey protein diet would result in greater weight loss and improved body composition compared with standard weight loss diets. Weight change, body composition, and renin-angiotensin aldosterone system activity in midlife adults were compared between diet groups. Eighteen subjects enrolled in a 5-month study of 8-week controlled food intake followed by 12-weeks ad libitum intake. Subjects were randomized to 1 of 3 treatment groups: control diet (CD) (55% carbohydrate/15% protein/30% fat), mixed protein (40% carbohydrate/30% protein/30% fat), or whey protein (WP) (40% carbohydrate/15% mixed protein/15% whey protein/30% fat). Measurements included weight, metabolic measures, body composition by dual-energy x-ray absorptiometry, and resting energy expenditure. No statistically significant differences in total weight loss or total fat loss were observed between treatments; however, a trend toward greater total weight loss (P = .08) and total fat loss (P = .09) was observed in the WP group compared with the CD group. Fat loss in the leg and gynoid regions was greater (P < .05) in the WP group than the CD group. No renin-angiotensin aldosterone system-mediated response was observed, but a decrease in systolic blood pressure was significantly greater (P < .05) in the WP group compared with the CD group. In summary, increased whey protein intake did not result in statistically significant differences in weight loss or in total fat loss, but significant differences in regional fat loss and in decreased blood pressure were observed in the WP group.

Fig 1

Flow diagram for the study design and subjects CD – control diet; MP- mixed protein diet; WP – whey protein diet

Fig. 2

Fat loss by Region and by Diet at Five Months. Values measured by DXA and reported as mean (± SEM). Different lower case letters indicate significance between groups as determined by GLM.

Fig. 3

Lean Tissue Change by Region and by Diet at Five Months. Values measured by DXA and reported as mean (± SEM). Different lower case letters indicate significance between groups as determined by GLM.

Fig. 4

The weekly average satiety score during the eight week feeding phase. The Labeled Affective Magnitude (LAM) Scale consisted of labeled terms on a 100 mm scale with 0 mm being ‘Extremely Hungry’, 50 mm being ‘Neither Hungry nor Full’, and 100 mm being ‘Extremely Full’. Data shown are means (± SEM). Week 8 difference between groups p = .08.