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Effects of High-Protein, Low-Energy Diet on Body Composition in Overweight and Obese Adults: A Clinical Trial

Year: 2017 Volume: 11 Issue: 3 77 - 80 Pages

• Authors:
• Makan Cheraghpour
• Seyed Ahmad Hosseini
• Damoon Ashtary-Larky
• Saeed Shirali
• Matin Ghanavati
• Meysam Alipour

Abstract: Background: In addition to reducing body weight, the low-calorie diets can reduce the lean body mass. It is hypothesized that in addition to reducing the body weight, the low-calorie diets can maintain the lean body mass. So, the current study aimed at evaluating the effects of high-protein diet with calorie restriction on body composition in overweight and obese individuals. Methods: 36 obese and overweight subjects were divided randomly into two groups. The first group received a normal-protein, low-energy diet (RDA), and the second group received a high-protein, low-energy diet (2×RDA). The anthropometric indices including height, weight, body mass index, body fat mass, fat free mass, and body fat percentage were evaluated before and after the study. Results: A significant reduction was observed in anthropometric indices in both groups (high-protein, low-energy diets and normal-protein, low-energy diets). In addition, more reduction in fat free mass was observed in the normal-protein, low-energy diet group compared to the high -protein, low-energy diet group. In other the anthropometric indices, significant differences were not observed between the two groups. Conclusion: Independently of the type of diet, low-calorie diet can improve the anthropometric indices, but during a weight loss, high-protein diet can help the fat free mass to be maintained.

• Keywords:
• Diet
• high-protein
• body mass index
• body fat percentage.

Effect on Physicochemical and Sensory Attributes of Bread Substituted with Different Levels of Matured Soursop (Anona muricata) Flour

Year: 2014 Volume: 8 Issue: 7 678 - 682 Pages

• Authors:
• Mardiana Ahamad Zabidi
• Akmalluddin Md. Yunus

Abstract: Soursop (Anona muricata) is one of the underutilized tropical fruits containing nutrients, particularly dietary fibre and antioxidant properties that are beneficial to human health. This objective of this study is to investigate the feasibility of matured soursop pulp flour (SPF) to be substituted with high-protein wheat flour in bread. Bread formulation was substituted with different levels of SPF (0%, 5%, 10% and 15%). The effect on physicochemical properties and sensory attributes were evaluated. Higher substitution level of SPF resulted in significantly higher (p

• Keywords:
• Bread
• Physicochemical properties
• Scanning electron microscopy (SEM)
• Sensory attributes
• Soursop pulp flour.