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Effects of isoenergetic high carbohydrate and high protein diets on health outcomes in women with metabolic syndrome (MS) participating in the Curves® fitness program
Author(s) -
Chandran R,
Jitomir J,
Shelmadine B,
Beavers K,
Kerksick C,
Wilborn C,
Wismann J,
Nassar E,
BeckhamDove J,
Galbreath M,
Harvey T,
La Bounty P,
Ferreira M,
Cooke M,
Iosia M,
Rasmussen C,
Greenwood M,
Kreider R
Publication year - 2007
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.21.6.lb50-a
Subject(s) - waist , medicine , endocrinology , metabolic syndrome , zoology , carbohydrate , dieting , fat mass , body mass index , obesity , weight loss , biology
166 sedentary women (48±10 yrs, 163±7 cm; 96±17 kg; 46±4% body fat) with MS were assigned to an exercise group (E) or isoenergetic high carbohydrate (HC) or high protein (HP) diets while participating in the Curves fitness program 3‐d per wk. Diets were 1,200 kcal/d for 1‐wk and 1,600 kcal/d for 9 wks as described above. Data were obtained at 0, 2, and 10 wks and were analyzed by repeated measures ANOVA and are presented as means ± SD changes from baseline at 2 and 10 wks, respectively. Subjects dieting lost more DEXA scanned mass (E 0.6±1.0, −0.2±2.2; HC −1.7±1.4, −4.1±5.0; HP −2.1±1.9, −4.6±4.2 kg, p=0.001) and fat mass (E 0.5±1.4, −1.0±1.8; HC −0.9±1.4, −3.1±3.5; HP −1.4±1.5, −3.6±3.0 kg, p=0.001). Waist circumference decreased more in the HP group (E −0.4±4.8, −0.4±4.9; HC −2.2±5.3, −2.4±10; HP −2.3±6.6, −5.0±7.0 cm, p=0.02) while hip circumference decreased in both groups (E −0.6±4.1, −1.0±8.3; HC −2.1±4.3, −3.8±5.6; HP −2.13±4.3, −3.5±5.3 cm, p=0.001). SBP decreased in all groups (E −3.9±16, −2.4±20; HC −5.0±16, −7.6±18; HP −8.5±15, −5.5±17 mmHg, p=0.001). Glucose tended to decrease (p=0.10) with no differences between groups (E 1.2±17, −0.2±18; HC −6.0±14, −4.6±11; HP −3.1±12, −1.7±14 %, p=0.37). Cholesterol (E −0.5±18, −0.5±15; HC −5.8±12, −1.1±14; HP −8.8±13, −2.7±15 %, p=0.07) and triglycerides (E 9.8±34, 9.8±35; HC −5.1±38, −3.4±26; HP −21.1±25, −12.5±31 %, p=0.01) decreased more in the HP group. No differences were seen in HDL (E −2.2±21, 2.0±23; HC −4.2±15, −2.9±17; HP −4.1±18, 2.5±22 %, p=0.33). Results indicate that following a HP diet during training may promote more favorable changes in body composition and lipid profiles.