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A Randomized, Controlled Clinical Trial To Evaluate The Efficacy Of A Modified Carbohydrate Diet For Reducing Body Weight And Fat In Overweight And Obese Men And Women
South Beach Diet Research, 2004
Funded by Kraft Foods, Inc.
Abstract of the Study
Kevin C. Maki1, Tia M. Rains2, Valerie N. Kaden1, Judy Quinn1, Michael H. Davidson1: 1Radiant Research, 515 N. State Street, Suite 2700, Chicago, IL 60610, 2Kraft Foods, 801 Waukegan Rd., Glenview, IL 60025
  Objective. This randomized, controlled trial assessed the effects of a modified carbohydrate diet (MCD) on body weight and fat in overweight and obese men and women.
Methods. Eighty-seven subjects, 18 to 65 years of age, with waist >= 87 cm (females) or >= 90 cm (males) were randomly assigned to consume a MCD or a low-fat, portion-controlled diet (control). MCD subjects were instructed on maintaining a low-carbohydrate intake (~40 g/d) during weeks 0-2, then to incorporate low glycemic index carbohydrates back into their diets during weeks 2-12, and to eat until satisfied. Control subjects were instructed to reduce fat intake and decrease portion sizes, with a targeted energy deficit of 500-800 kcal/d.
Results. Sixty-nine subjects completed to week 12. Glycemic load was reduced to a greater extend at week 12 in the MCD group (-51% vs. -11%, p < 0.001), which also showed greater mean loss of body weight (4.8 vs. 2.7 kg, p = 0.006) and fat (2.0 vs. 1.1 kg, p = 0.04) than controls. MCD subjects had significant improvements vs. controls in fasting triglycerides (-16.5 vs. -5.0 mg/dL; p = 0.045) and the total/HDL cholesterol ratio (-0.22 vs. -0.01, p = 0.03).
Conclusion. During a 12-week treatment period, a MCD yielded greater losses of body weight and fat, as well as improvements in serum triglycerides and the total/HDL cholesterol ratio compared to a traditional low-fat, portion-controlled diet.
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