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Benefit Seen From High-Protein Diet, Resistance Exercise

Approach linked to weight, waist reductions in overweight subjects with type 2 diabetes

WEDNESDAY, May 26 (HealthDay News) -- In overweight individuals with type 2 diabetes, a high-protein, restricted-energy diet in combination with resistance exercise training is associated with particular improvements in body weight and composition when compared with other approaches, according to research published in the May issue of Diabetes Care.

Thomas P. Wycherley, of the Commonwealth Scientific and Industrial Research Organisation in Adelaide, Australia, and colleagues analyzed data from 83 overweight or obese men and women with type 2 diabetes. Subjects were randomized for 16 weeks to an energy-restricted diet with standard carbohydrates (carbohydrate/protein/fat ratio of 53:19:26 percent) or high protein (43:33:22), with or without supervised resistance training. Fifty-nine participants completed the study.

The researchers found that the high-protein plus resistance training group had the largest reductions in weight, fat mass, and waist circumference. Overall, the subjects had similar reductions in fat-free mass, blood pressure, glucose, insulin, A1C, triglycerides, and total and low-density lipoprotein cholesterol. The high-protein plus resistance training group had greater reductions in insulin concentrations, but to a nonsignificant degree.

"In conclusion, participation in resistance training produced greater weight and fat loss and increases in muscular strength compared with energy restriction alone. Additionally, replacement of some carbohydrate for protein further magnified these effects, resulting in greatest reductions in weight, fat mass, waist circumference, and insulin. A lifestyle modification program combining an energy-restricted high-protein diet and resistance training appears to be a preferred treatment strategy in overweight/obese individuals with type 2 diabetes," the authors write.

The study was supported in part by the Pork Cooperative Research Centre, and George Weston Foods donated food for the study.

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