کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8633966 | 1569088 | 2018 | 39 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
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
ترجمه فارسی عنوان
کاهش میزان میل به غذا در مقایسه با رژیم های غذایی کم چربی در پروتئین و کربوهیدرات در افراد دارای اضافه وزن و چاق مبتلا به دیابت نوع 2 مشابه است: یک کارآزمایی بالینی تصادفی
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کلمات کلیدی
HOMA2-IRHbA1cFCIT2Dstandard deviation - انحراف معیارEffect size - اندازه اثرstandard error of the mean - خطای استاندارد میانگینType 2 diabetes - دیابت نوع 2Type 2 diabetes mellitus - دیابت نوع دوDiet - رژیم غذاییbody mass index - شاخص توده بدنBMI - شاخص توده بدنیSEM - مدل معادلات ساختاری / میکروسکوپ الکترونی روبشیWeight maintenance - نگهداری وزنGlycosylated hemoglobin - هموگلوبین گلیکوزیله شدهFood cravings - هوس های غذاییDietary protein - پروتئین غذاییWeight loss - کاهش وزنCarbohydrate - کربوهیدراتkilogram - کیلوگرم
موضوعات مرتبط
علوم زیستی و بیوفناوری
بیوشیمی، ژنتیک و زیست شناسی مولکولی
علوم غدد
چکیده انگلیسی
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: â0.6 ± 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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Nutrition Research - Volume 57, September 2018, Pages 56-66
Journal: Nutrition Research - Volume 57, September 2018, Pages 56-66
نویسندگان
Nerylee 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,