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

Simple item page
dc.contributor.authorWatson, N.A.
dc.contributor.authorDyer, K.A.
dc.contributor.authorBuckley, J.D.
dc.contributor.authorBrinkworth, G.D.
dc.contributor.authorCoates, A.M.
dc.contributor.authorParfitt, G.
dc.contributor.authorHowe, P.R.C.
dc.contributor.authorNoakes, M.
dc.contributor.authorMurphy, K.J.
dc.date.issued2018
dc.description.abstractFood 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.
dc.description.statementofresponsibilityNerylee A.Watson, Kathryn A.Dyer, Jonathan D.Buckley, Grant D.Brinkworth, Alison M.Coates, Gaynor Parfitt, Peter R.C.Howe, Manny Noakes, Karen J.Murphy
dc.identifier.citationNutrition Research, 2018; 57:56-66
dc.identifier.doi10.1016/j.nutres.2018.05.005
dc.identifier.issn0271-5317
dc.identifier.issn1879-0739
dc.identifier.orcidHowe, P.R.C. [0000-0001-6546-7742]
dc.identifier.urihttp://hdl.handle.net/2440/117463
dc.language.isoen
dc.publisherElsevier
dc.relation.granthttp://purl.org/au-research/grants/nhmrc/399396
dc.rights© 2018 Elsevier Inc. All rights reserved.
dc.source.urihttps://doi.org/10.1016/j.nutres.2018.05.005
dc.subjectDiet
dc.subjectFood Cravings
dc.subjectType 2 Diabetes
dc.subjectWeight Loss
dc.subjectWeight Maintenance
dc.titleReductions 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
dc.typeJournal article
pubs.publication-statusPublished

Files

Collections

Medicine publications