Low-fat, high-carbohydrate (low-glycaemic index) diet induces weight loss and preserves lean body mass in obese healthy subjects: results of a 24-week study

• Published in: Diabetes, obesity & metabolism Vol. 7; no. 3; pp. 290 - 293
• Main Authors: Bahadori, B., Yazdani-Biuki, B., Krippl, P., Brath, H., Uitz, E., Wascher, T. C.
• Format: Journal Article
• Language: English
• Published: Oxford, UK; Malden, USA Blackwell Science Ltd 01-05-2005
• Subjects: Adult; body composition; Body Composition - drug effects; Dietary Carbohydrates - administration & dosage; Dietary Fats - administration & dosage; Female; Follow-Up Studies; glycaemic index; Humans; low-fat diet; Male; Middle Aged; obesity; Obesity - diet therapy; Obesity - psychology; Patient Compliance; Psychotherapy, Group; Statistics, Nonparametric; Weight Loss; weight reduction
• ISSN: 1462-8902; 1463-1326
• DOI: 10.1111/j.1463-1326.2004.00445.x

Background:  The traditional treatment for obesity which is based on a reduced caloric diet has only been partially successful. Contributing factors are not only a poor long‐term dietary adherence but also a significant loss of lean body mass and subsequent reduction in energy expenditure. Both low‐fat, high‐carbohydrate diets and diets using low‐glycaemic index (GI) foods are capable of inducing modest weight loss without specific caloric restriction. The purpose of this study was to investigate the feasibility and medium‐term effect of a low‐fat diet with high (low GI) carbohydrates on weight loss, body composition changes and dietary compliance.
Methods:  Obese patients were recruited from two obesity outpatient clinics. Subjects were given advise by a dietician, then they attended biweekly for 1‐hour group meetings. Bodyweight and body composition were measured at baseline and after 24 weeks.
Results:  One hundred and nine (91%) patients completed the study; after 24 weeks the average weight loss was 8.9 kg (98.6 vs. 89.7 kg; p ≤ 0.0001). There was a significant 15% decrease in fat mass (42.5 vs. 36.4 kg; p ≤ 0.0001) and a decrease in lean body mass of 5% (56.1 vs. 53.3 kg; p ≤ 0.0001).
Discussion:  In this 6‐month study, a low‐fat, low‐GI diet led to a significant reduction of fat mass; adherence to the diet was very good. Our results suggest that such a diet is feasible and should be evaluated in randomized controlled trials.