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Effect of Macronutrient Composition on Short-Term Food Intake and Weight Loss
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“These subjective effects are accompanied by objective mechanisms, including decreased ghrelin, and increased cholecystokinin and glucagon-like peptide-1 (GLP-1) [95,96].”
From International Society of Sports Nutrition position stand: diets for body weight reduction (2026) · cites this paper as [95]
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Weight Loss with a Low-Carbohydrate, Mediterranean, or Low-Fat Diet
Shai, I., Schwarzfuchs, D., Henkin, Y., Shahar, D. R., Witkow, S., Greenberg, I., Golan, R., Fraser, D., Bolotin, A., Vardi, H., et al. (2008) · New England Journal of Medicine · doi:10.1056/nejmoa0708681 · Cited by 2,143
Comparison of Weight-Loss Diets with Different Compositions of Fat, Protein, and Carbohydrates
Sacks, F. M., Bray, G. A., Carey, V. J., Smith, S. R., Ryan, D. H., Anton, S. D., McManus, K., Champagne, C. M., Bishop, L. M., Laranjo, N., et al. (2009) · New England Journal of Medicine · doi:10.1056/nejmoa0804748 · Cited by 1,966
Slow and fast dietary proteins differently modulate postprandial protein accretion
Boirie, Y., Dangin, M., Gachon, P., Vasson, M.-P., Maubois, J.-L., & Beaufrère, B. (1997) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.94.26.14930 · Cited by 1,453
Tang, J. E., Moore, D. R., Kujbida, G. W., Tarnopolsky, M. A., & Phillips, S. M. (2009) · Journal of Applied Physiology · doi:10.1152/japplphysiol.00076.2009 · Cited by 998
Diets with high or low protein content and glycemic index for weight-loss maintenance
Larsen, T. M., Dalskov, S.-M., van Baak, M., Jebb, S. A., Papadaki, A., Pfeiffer, A. F. H., Martinez, J. A., Handjieva-Darlenska, T., Kunešová, M., Pihlsgård, M., et al. (2010) · New England Journal of Medicine · doi:10.1056/nejmoa1007137 · Cited by 843
Ajala, O., English, P., & Pinkney, J. (2013) · The American Journal of Clinical Nutrition · doi:10.3945/ajcn.112.042457 · Cited by 821 · cited 1×
“Other diets—low- carbohydrate (13–45% of energy from carbohydrate), high-protein, and Mediterranean (24–35% fat, high in unsaturated fats)—were more effective in achieving weight loss than low-fat, low-GI diets (60).”
BackgroundSkov, A., Toubro, S., Rønn, B., Holm, L., & Astrup, A. (1999) · International Journal of Obesity · doi:10.1038/sj.ijo.0800867 · Cited by 743
Ileal brake: a sensible food target for appetite control. A review
Maljaars, P. W. J., Peters, H. P. F., Mela, D. J., & Masclee, A. A. M. (2008) · Physiology & Behavior · doi:10.1016/j.physbeh.2008.07.018 · Cited by 451
Farnsworth, E., Luscombe, N. D., Noakes, M., Wittert, G., Argyiou, E., & Clifton, P. M. (2003) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/78.1.31 · Cited by 438
Katcher, H. I., Legro, R. S., Kunselman, A. R., Gillies, P. J., Demers, L. M., Bagshaw, D. M., & Kris-Etherton, P. M. (2008) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/87.1.79 · Cited by 317
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Metadata
- Authors
- Bellissimo, N., & Akhavan, T.
- Venue
- Advances in Nutrition
- Publisher
- Elsevier BV
- Published
- 2015-05
- Volume
- 6
- Issue
- 3
- Pages
- 302S-308S
- ISSN
- 2161-8313
- Cited by
- 56
- References
- 16
- Language
- en
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