Dukan Diet Medical Studies

Often recommended in weight loss diets, proteins have proven to have “appetite suppressant” effect.

Gilles Mithieux, Director of Inserm Unit 855 “Nutrition and the brain” in Lyon, France researched what biological mechanisms are responsible for it. The researchers described in detail the chain reactions caused by the digestion of proteins that send a message of satiety to the brain, long after a meal. The results, published in the July 5, 2012 issue of a scientific publication called Cell, can help us to find new solutions in the treatment of obesity.

The team of researchers Inserm, CNRS and Lyon University explained that satiety is felt for several hours after a meal rich in protein because of the interaction between the brain and digestive system that is initiated by dietary protein found mainly in meat, fish, eggs and in some legumes.

In previous studies, researchers have shown that eating proteins triggers the intestines to produce glucose synthesis, long after digesting a meal. The glucose that is released in the blood stream is detected by the nervous system which sends the “appetite suppressant” signal to the brain. The organs will be fed by a process known as gluconeogenesis which sends a “satiety” message to the brain after meals.

With this new research, they came to precisely describe how the digestion of proteins causes a double chain reaction, including the stomach-intestinal nervous system (via the spinal cord and vagus nerve). This detailed exploration of the biological mechanism allowed the identification of specific receptors, located in the intestinal nervous system via the portal vein, at the end of the intestine.

These receptors are inhibited by the oligopeptides, created from digestion. First, the oligopeptides react on these receptors, which send a message, from the intestinal nervous system to the receptor zones in the brain. In a second step, the brain sends a message back to the intestinal tract. That message initiates the delivery of fullness to the part of the brain that controls the food intake—the hypothalamus.

Duraffourd, Celine, De Vadde, Filipe et al. (2012). Mu-Opioid Receptors and Dietary Protein Stimulate a Gut-Brain Neural Circuitry Limiting Food Intake, Cell Metabolism, 150 (2) 377-388. Retrieved from: https://www.sciencedirect.com/science/article/pii/S009286741200760X

Comparative effects of low-carbohydrate diets high in protein and low in fat on the kidneys.

BACKGROUND AND OBJECTIVES:

Scientists are concerned about the deleterious effects on kidney diet to lose weight with low carb and intake of protein. This issue was addressed in a secondary analysis of a parallel, randomized, controlled long-term trial.

SCHEMA, ENVIRONMENT, PARTICIPANTS AND MEASURES:

Between 2003 and 2007, 307 obese adults without serious medical illness of three academic centers in the United States were randomly assigned to a diet low in carbohydrates and high in protein and low in fat in a diet to lose weight for 24 months. Main outcomes included renal filtration (GFR) indices (serum creatinine, cystatin C, creatinine clearance), the 24-hour urinary volume, albumin excretion of calcium and serum solutes at 3, 12 and 24 months.

RESULTS:

In comparison with the low-fat diet, low in carbohydrates and high in protein it was associated with minor reductions in serum creatinine (relative difference, -4.2%) and cystatin C (-8.4%) at 3 months and relative increases in creatinine clearance 3 (15.8 ml / min) and 12 (20.8 ml / min) months to three serum urea (14.4%), 12 (9.0%) and 24 (8.2%) months, and 24-hour urine volume to 12 (438 ml) and 24 (268 ml) months. Urinary excretion of calcium increased in 3 (36.1%) and 12 (35.7%) months without change in bone density or clinical presentations of new kidney stones.

CONCLUSIONS:

Obese people that are following a low carb and high protein diet for more than 2 years are in good health. This plan has not been associated with adverse effects on GFR, albuminuria or electrolyte balance compared to a low-fat diet on renal function.

Friedman, AN, Ogden, LG et al. (2012). Comparative effects of low-carbohydrate high-protein versus low-fat diets on the kidney. Clinical journal of the American Journal of Nephrology, 7(7) 1103-1111. https://www.ncbi.nlm.nih.gov/pubmed/22653255

The National Institute for Health Technology has made a very positive track on a slimming coaching on the net. "What is the Most Effective Way to maintain weight loss in adults" team researcher Sharon Simpson, explains his research.

There is evidence that Internet-based interventions may be helpful in maintaining weight loss. Monthly personal contact, unlimited access to daily interactivity and personal accounts can see that weight regain was significantly lower in the group with interactive technology than in the self. Some provision for maintaining weight loss was obtained from monthly contact.

Another study found that the proportion of participants who regained 2.3 kg or more than 18 months follow-up was significantly higher in regimes that followed live in groups assigned to the face-to-face or Internet support (72.4%, 45.7%, 54.8%, respectively).

Simpson, Sharon A, Shaw, Christine, McNamara, Rachel. (2011).What is the most effective way to maintain weight loss in adults? BMJ, 343. https://dx.doi.org/10.1136/bmj.d8042

U.S. study by Dr. Nackers and published in Springer's International Journal of Behavioral Medicine confirms that a rapid and significant loss of weight at the beginning of regime allowed a better long-term stabilization.

BACKGROUND AND OBJECTIVES:

There is controversy regarding the optimal rate of weight loss and long-term success in weight management after diet. This study examined whether gradual initial weight loss was associated with weight regains long term.

SCHEMA, ENVIRONMENT, PARTICIPANTS AND MEASURES:

The participants included a sample of middle-aged (mean = 59.3 years) and obese women (mean BMI = 36.8) who received a diet to lose weight in 6 months followed by a 1-year program of long-term care. Participants were encouraged to reduce caloric intake to achieve weight loss of 0.45 kg / week. Groups were classified as "FAST" (= 0.68 kg / week, n = 69), "moderate" (= 0.23 and <0.68 kg / week, n = 104), and "SLOW" ( <0.23 kg / week, n = 89) based on the rate of weight loss during the first month of treatment.

RESULTS:

The groups FAST, MODERATE, SLOW differed significantly in their weight loss for 6 months (- 13.5, -8.9 and -5.1 kg, respectively, ps <.001), and the FAST and SLOW groups differed significantly for 18 months (-10.9, -7.1 and -3.7 kg, respectively, ps <0.001). No significant difference was found for weight rebound within 6 and 18 months (2.6, 1.8 and 1.3 kg, respectively, ps <0.9). Groups FAST and MODERATE were 5.1 and 2.7 times more likely to get weight loss of 10% at 18 months the group SLOW.

CONCLUSIONS:

Collectively, the results show benefits in the short and long-term weight loss rapid initial. A rapid weight loss causes greater weight reduction and long-term maintenance, and are no more susceptible to weight regain that person was a gradual weight loss.

Nackers, LM, Ross, KM, Perri, MG. (2010). The association between rate of initial weight loss and long-term success in obesity treatment: does slow and steady win the race? Journal of Behavioral Medicine, 17 (3), 161-167. https://www.ncbi.nlm.nih.gov/pubmed/20443094

The current perception is that participants in a weight loss program resumed their entire weight loss in 5 years.

OBJECTIVES:

The objective was to examine the long-term weight loss and weight maintenance people who have undergone weight loss as part of a structured program.

SCHEMA, ENVIRONMENT, PARTICIPANTS AND MEASURES:

The studies were conducted in the United States, with people following a weight loss program and provided data for 2 years. The primary outcomes were to provide statistics in relation to the initial weight, weight loss, and maintain the new weight in the form of statistics.

RESULTS:

Twenty-nine studies followed over 4-5 years met the criteria. The people who followed a low-calorie diet (VLED - protein diets) showed a weight loss higher than those who followed a low-calorie diet and balanced (DBC).

Percentage of individuals who follow a slimming diet was 55.4 VLEDs% and 79.7% DBC.

Results for VLEDs and DBC, respectively, were as follows:
the weight loss maintenance, 7.1 kg (95% CI: 6.1, 8.1 kg) and 2 0 (1.5, 2.5) kg
The percentage of weight loss maintenance, 29% (25%, 33%) and 17% (13%, 22%)
Reduced weight by 6.6% (5, 7%, 7.5%) and 2.1% (1.6%, 2.7%).
Maintaining weight loss did not differ significantly between women and men.

CONCLUSIONS:

Five years after the end of weight loss programs, the people have maintained a weight loss of more than 3 kg and less weight than 3% of initial body weight. Individuals who dieted VLEDs achieved a weight loss of 20 kg, and maintained significantly easier their weight loss compared to those who followed a diet with a DBC maintaining weight less than 10 kg.

Anderson, JW, Konz, EC, Frederich, RC, Wood, CL. (2001). Long-term weight-loss maintenance: a meta-analysis of US studies. The American Journal of Clinical Nutrition, 74(5) 579-584. https://www.ncbi.nlm.nih.gov/pubmed/11684524