Reductions in food cravings are similar with low-fat weight loss diets differing in protein and carbohydrate in overweight and obese adults with type 2 diabetes: A randomized clinical trial
Article
Watson, Nerylee A., Dyer, Kathryn A., Buckley, Jonathan D., Brinkworth, Grant D., Coates, Alison M., Parfitt, Gaynor, Howe, Peter R. C., Noakes, Manny and Murphy, Karen J.. 2018. "Reductions in food cravings are similar with low-fat weight loss diets differing in protein and carbohydrate in overweight and obese adults with type 2 diabetes: A randomized clinical trial." Nutrition Research. 57, pp. 56-66. https://doi.org/10.1016/j.nutres.2018.05.005
| Article Title | Reductions in food cravings are similar with low-fat weight loss diets differing in protein and carbohydrate in overweight and obese adults with type 2 diabetes: A randomized clinical trial |
|---|---|
| ERA Journal ID | 13734 |
| Article Category | Article |
| Authors | Watson, Nerylee A. (Author), Dyer, Kathryn A. (Author), Buckley, Jonathan D. (Author), Brinkworth, Grant D. (Author), Coates, Alison M. (Author), Parfitt, Gaynor (Author), Howe, Peter R. C. (Author), Noakes, Manny (Author) and Murphy, Karen J. (Author) |
| Journal Title | Nutrition Research |
| Journal Citation | 57, pp. 56-66 |
| Number of Pages | 11 |
| Year | 2018 |
| Place of Publication | United States |
| ISSN | 0271-5317 |
| 1879-0739 | |
| Digital Object Identifier (DOI) | https://doi.org/10.1016/j.nutres.2018.05.005 |
| Web Address (URL) | https://www.sciencedirect.com/science/article/pii/S0271531717310837 |
| Abstract | Food cravings are common in type 2 diabetes (T2D). Higher-protein diets are effective in improving satiety but their effect on cravings is unclear. It was hypothesized that a high protein (HP) diet would provide greater reductions in cravings than an isocaloric higher-carbohydrate diet (HC). In a randomized controlled trial, 61 adults (54% males) with T2D (means ± SD: BMI 34.3 ± 5.1 kg/m2; aged 55 ± 8 years) consumed either a HP diet (mean across study: 29% protein, 34% carbohydrate, 31% fat) or an isocaloric HC diet (21%:48%:24%) for 12-weeks each of weight loss (WL) and weight maintenance (WM). The Food Craving Inventory (FCI), measuring types of foods craved and the General Food Craving Questionnaires measuring traits (G-FCQ-T) and states (G-FCQ-S) were assessed at Weeks 0, 12 and 24. Weight changes were similar between groups (means ± SEM: WL: -7.8 ± 0.6 kg, WM: −0.6 ± 0.4 kg). No group effects or group x time interactions were found for any outcome (P ≥ .07). Independent of group, all food cravings (except carbohydrates) and G-FCQ-T subscales decreased over the 24-week study (P ≤ .04) with sweets and fast food cravings, loss of control and emotional cravings reducing following WL (P ≤ .03). Obsessive preoccupation with food decreased following both phases (WL: P = .03; WM: P = .001). Weight was associated with several FCI subscales (r ≥ 0.24, P ≤ .04). In conclusion, both the HP and HC diets provided significant reductions in food cravings after similar weight losses which were maintained when weight was stabilized. |
| Keywords | Type 2 Diabetes, Food Cravings, Weight Loss, Weight Maintenance, Diet |
| ANZSRC Field of Research 2020 | 321099. Nutrition and dietetics not elsewhere classified |
| Public Notes | Files associated with this item cannot be displayed due to copyright restrictions. |
| Byline Affiliations | University of South Australia |
| Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia | |
| Institute for Resilient Regions | |
| Institution of Origin | University of Southern Queensland |
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