Australian analysis team lead by Dr. Jennie Brand Miller at the University of Sydney conducted an effort in which 129 overweight subjects ages 18 to 40 were randomly assigned to one of four weight-loss diets for 12-week. All four diets were comprised of reduced fat (30 percent of total energy intake) and held daily calories to 1400 kcal for women and 1900 kcal for men.
This was the first clinical trial comparing the consequences of glycemic index and high-protein diets on weight loss and cardiovascular risk.
The diets varied in target levels of carbohydrates, proteins, and glycemic load (i.e., glycemic index multiplied by the number of carbohydrate, divided by 100) as follows:
Diet 1: carbohydrates comprise 55 percent of total energy intake, protein fifteen percent of total energy intake, high glycemic load (127 g)
Diet 2: almost like diet one except a lower glycemic load (75g)
Diet 3: protein includes 25 percent total energy intake (primarily based on lean pork), carbohydrate reduced to forty five percenttotal energy of intake, and high glycemic load (87 g)
Diet 4: The same as diet 3, except low glycemic load (54 g).
Brand-Miller and her team report {that the} diets resulted in similar reductions in weight (4.2 percent to 6.2 percent of body weight), fat mass and waist circumference.
But, in the high-carbohydrate diets, lowering the glycemic load doubled the fat loss. The investigators additionally found that total and LDL (“bad”) cholesterol levels increased with diet 3 and decreased in diet2.
Within the short term findings suggest that dietary glycemic load, and not simply overall energy intake, influences weight loss,
Foods with a low degree of starch gelatinization, such as pasta, and people containing a high level of viscous soluble fiber, like wholegrain barley, oats, and rye, have slower rates of digestion and lower glycemic index values.
Without any drastic modification in regular dietary habits, one will merely replace high glycemic index grains with low glycemic index grains and starchy vegetables with less starchy ones and cut down on softdrinks, that are usually poor in nutrients yet~however~nevertheless~nonetheless
