Body weight, diet, and serum cholesterol in 871 middle-aged men during 10 years of follow-up (the Zutphen Study)

Kromhout, Daan

doi:10.1093/ajcn/38.4.591

Cited by 56 publications

(13 citation statements)

References 28 publications

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“…1 For instance, obesity is a major factor for a number of diseases, including coronary heart diseases, hypertension, noninsulin-dependent diabetes mellitus, pulmonary dysfunction, osteoarthritis, and certain types of cancer. [2][3][4] Factors related to the development of obesity are decreased physical activity (PA) and increased energy intake (EI); thus weight loss and loss of body fat can be achieved by reducing EI and/or increasing energy expenditure.…”

Section: Introductionmentioning

confidence: 99%

High protein intake sustains weight maintenance after body weight loss in humans

et al. 2003

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BACKGROUND: A relatively high percentage of energy intake as protein has been shown to increase satiety and decrease energy efficiency during overfeeding. AIM: To investigate whether addition of protein may improve weight maintenance by preventing or limiting weight regain after weight loss of 5-10% in moderately obese subjects. DESIGN OF THE STUDY: In a randomized parallel design, 148 male and female subjects (age 44.2710.1 y; body mass index (BMI) 29.572.5 kg/m 2 ; body fat 37.275.0%) followed a very low-energy diet (2.1 MJ/day) during 4 weeks. For subsequent 3 months weight-maintenance assessment, they were stratified according to age, BMI, body weight, restrained eating, and resting energy expenditure (REE), and randomized over two groups. Both groups visited the University with the same frequency, receiving the same counseling on demand by the dietitian. One group (n ¼ 73) received 48.2 g/day additional protein to their diet. Measurements at baseline, after weight loss, and after 3 months weight maintenance were body weight, body composition, metabolic measurements, appetite profile, eating attitude, and relevant blood parameters. RESULTS: Changes in body mass, waist circumference, REE, respiratory quotient (RQ), total energy expenditure (TEE), dietary restraint, fasting blood-glucose, insulin, triacylglycerol, leptin, b-hydroxybutyrate, glycerol, and free fatty acids were significant during weight loss and did not differ between groups. During weight maintenance, the 'additional-protein group' showed in comparison to the nonadditional-protein group 18 vs 15 en% protein intake, a 50% lower body weight regain only consisting of fat-free mass, a 50% decreased energy efficiency, increased satiety while energy intake did not differ, and a lower increase in triacylglycerol and in leptin; REE, RQ, TEE, and increases in other blood parameters measured did not differ. CONCLUSION: A 20% higher protein intake, that is, 18% of energy vs 15% of energy during weight maintenance after weight loss, resulted in a 50% lower body weight regain, only consisting of fat-free mass, and related to increased satiety and decreased energy efficiency.

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Section: Introductionmentioning

confidence: 99%

High protein intake sustains weight maintenance after body weight loss in humans

et al. 2003

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“…1 Obesity is a major factor for a number of comorbidities such as coronary heart diseases, hypertension, noninsulin-dependent diabetes mellitus, pulmonary dysfunction, osteoarthritis and certain types of cancer. [2][3][4] The main factor causing the development of obesity is a positive energy balance through a decreased physical activity and increased energy intake, especially fat intake. Weight loss and loss of body fat can thus be achieved by reducing energy intake and/or increasing energy expenditure.…”

Section: Introductionmentioning

confidence: 99%

Sensory and gastrointestinal satiety effects of capsaicin on food intake

2004

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BACKGROUND: Decreased appetite and increased energy expenditure after oral consumption of red pepper has been shown. OBJECTIVE: The aim of the present study was to assess the relative oral and gastrointestinal contribution to capsaicin-induced satiety and its effects on food intake or macronutrient selection. METHODS: For 24 subjects (12 men and 12 women; age: 35710 y; BMI: 25.072.4 kg/m 2 ; range 20-30), 16 h food intake was assessed four times during 2 consecutive days by offering macronutrient-specific buffets and boxes with snacks, in our laboratory restaurant. At 30 min before each meal, 0.9 g red pepper (0.25% capsaicin; 80 000 Scoville Thermal Units) or a placebo was offered in either tomato juice or in two capsules that were swallowed with tomato juice. Hunger and satiety were recorded using Visual Analogue Scales. RESULTS: Average daily energy intake in the placebo condition was 11.571.0 MJ/d for the men and 9.470.8 MJ/d for the women. After capsaicin capsules, energy intake was 10.470.6 and 8.370.5 MJ/d (Po0.01); after capsaicin in tomato juice, it was 9.970.7 and 7.970.5 MJ/d, respectively (compared to placebo: Po0.001; compared to capsaicin in capsules: Po0.05). En % from carbohydrate/protein/fat (C/P/F): changed from 4673/1571/3972 to 5274/1571/3372 en% (Po0.01) in the men, and from 4874/1472/3873 to 4274/1472/3273 en% (Po0.01) in the women, in both capsaicin conditions. Satiety (area under the curve) increased from 689 to 757 mmh in the men and from 712 to 806 mmh in the women, both (Po0.01). Only in the oral exposure condition was the reduction in energy intake and the increase in satiety related to perceived spiciness. CONCLUSIONS: In the short term, both oral and gastrointestinal exposure to capsaicin increased satiety and reduced energy and fat intake; the stronger reduction with oral exposure suggests a sensory effect of capsaicin.

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“…With respect to lipid metabolism, the increase in body weight is correlated with the increase in serum lipid level during the first year after the transplant (Grady et al, 1991;Keogh et al, 1988), whereas a decrease in body weight or energy intake is effective to reduce blood cholesterol level (Kannel et al, 1979;Nichols et al, 1976;Kromhout, 1983).…”

Section: Overweightmentioning

confidence: 99%

Nutritional Intervention in Heart Transplant Recipients – Dietary Recommendations

Posada-Moreno¹,

Ortuño-Soriano²,

Zaragoza-García³

et al. 2012

Cardiac Transplantation

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Body weight, diet, and serum cholesterol in 871 middle-aged men during 10 years of follow-up (the Zutphen Study)

Cited by 56 publications

References 28 publications

High protein intake sustains weight maintenance after body weight loss in humans

High protein intake sustains weight maintenance after body weight loss in humans

Sensory and gastrointestinal satiety effects of capsaicin on food intake

Nutritional Intervention in Heart Transplant Recipients – Dietary Recommendations

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