Dietary Macronutrient Composition and Protein Concentration for Weight Loss Maintenance

IF 4.7 2区 医学 Q1 ENDOCRINOLOGY & METABOLISM
Obesity Pub Date : 2025-08-07 DOI:10.1002/oby.24370
Hanyue Zhang, Aikaterina Vasileiou, Dominique Searle, Sofus C. Larsen, Alistair M. Senior, Faidon Magkos, Leigh C. Ward, Graham Horgan, Inês Santos, António L. Palmeira, Stephen J. Simpson, David Raubenheimer, R. James Stubbs, Berit L. Heitmann
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引用次数: 0

Abstract

Objective

To examine the association between dietary macronutrient composition and 12-month weight loss maintenance (WLM) in adults who achieved initial weight loss (≥ 5%).

Methods

This prospective cohort analysis used 12-month follow-up data from the Navigating to a Healthy Weight trial. Macronutrient composition (%) was assessed using a 4-day, 24-h dietary recall. Food sources were categorized as discretionary foods, lean meat, vegetables, fruit, grains, and dairy. Primary outcomes included 12-month changes in body weight, fat mass index (FMI), waist-to-height ratio (WHtR), and hip-to-height ratio (HHtR). A nutritional geometry approach was used to examine individual and interactive associations of macronutrient intake, visualizing as response surfaces.

Results

Among 1518 participants (69.8% women; mean age 45 ± 12 years), mean macronutrient composition was 20.6% protein, 33.8% fat, and 43.1% carbohydrate. Protein energy percentage was inversely associated with energy intake (β: −0.33; 95% CI: −0.39, −0.27). Response surfaces revealed that lower proportional energy from protein, diluted by high fat and/or carbohydrate, was associated with higher total energy intake and greater 12-month increases in body weight, WHtR, and HHtR, but not FMI. Consumption of discretionary food, not other food sources, increased energy intake by reducing proportional energy from protein.

Conclusions

Maintaining dietary proportional energy from protein, particularly by limiting discretionary food consumption, was associated with reduced energy intake and improved WLM.

Abstract Image

维持体重的膳食宏量营养素组成和蛋白质浓度。
目的:研究初始体重减轻(≥5%)的成年人饮食宏量营养素组成与12个月体重减轻维持(WLM)之间的关系。方法:这项前瞻性队列分析使用了健康体重导航试验的12个月随访数据。采用4天24小时的饮食回忆法评估宏量营养素组成(%)。食物来源被分类为可随意选择的食物、瘦肉、蔬菜、水果、谷物和乳制品。主要结局包括12个月体重、脂肪质量指数(FMI)、腰高比(WHtR)和臀高比(htr)的变化。一种营养几何方法被用来检查个体和相互作用的大量营养素摄入的关联,作为响应面可视化。结果:1518名参与者中(69.8%为女性;平均年龄45±12岁),平均常量营养素组成为蛋白质20.6%,脂肪33.8%,碳水化合物43.1%。蛋白质能量百分比与能量摄入呈负相关(β: -0.33;95% ci: -0.39, -0.27)。反应面显示,低比例的蛋白质能量,被高脂肪和/或碳水化合物稀释,与更高的总能量摄入和更大的12个月体重、WHtR和htr增加有关,但与FMI无关。食用可随意选择的食物,而不是其他食物来源,通过减少蛋白质的比例能量来增加能量摄入。结论:维持饮食中蛋白质能量的比例,特别是通过限制任意食物的摄入,与减少能量摄入和改善WLM有关。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Obesity
Obesity 医学-内分泌学与代谢
CiteScore
11.70
自引率
1.40%
发文量
261
审稿时长
2-4 weeks
期刊介绍: Obesity is the official journal of The Obesity Society and is the premier source of information for increasing knowledge, fostering translational research from basic to population science, and promoting better treatment for people with obesity. Obesity publishes important peer-reviewed research and cutting-edge reviews, commentaries, and public health and medical developments.
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