Levels of C‐reactive protein decrease during weight maintenance following weight loss

C‐reactive protein (CRP) is an independent predictor of cardiovascular disease (CVD) risk. There is strong evidence that CRP levels are reduced during weight (wt) loss. Whether this reduction is sustained during wt maintenance following wt loss has not been tested. This study examined the effect of wt loss diets varying in macronutrient content on levels of CRP during a 12‐mo intervention. A multi‐center, free living study (n=130; 58 M, 72 F) was employed to compare the effects of a moderate protein (1.5 g/kg), reduced carbohydrate diet (PRO) [22.8% PRO, 41.6% CHO, 33.0% total fat (11.8% SFA)] vs. a low protein (0.7 g/kg), high carbohydrate diet (CHO) [21.0% PRO, 53.6% CHO, 27.6% total fat (8.6% SFA)] on the levels of CRP in overweight and obese men and women. The study consisted of 4‐mo weight loss (−8.6 kg; −18.6 to −2.0 kg), followed by 8 mo of wt maintenance. Levels of CRP were similarly reduced during wt loss (p<0.001), in both the PRO (4.58 to 2.98 mg/dL; 35%) and CHO (3.14 to 2.40 mg/dL; 24%) groups. Levels of CRP were further reduced (p=0.06) during wt maintenance in the PRO and CHO groups (24% and 33%, respectively). Levels of CRP were higher in females compared to males across both diet groups throughout the 12‐mo study (p<0.001). Because levels of CRP continue to decrease during wt maintenance following wt loss, it is important to follow‐up with patients during periods of wt maintenance to accurately assess the improvement in CVD risk. Support: National Cattleman's Beef Assoc. and Kraft Foods.