Although the strength of the evidence base is limited by the small number of studies , observational study design s and method ological weaknesses , the results indicate that short-term positive changes occur post surgery , including reduced caloric intake , contributed to by reductions in fat , carbohydrate and protein intake .
There is a paucity of high- quality evidence regarding changes in dietary intake after LAGB .
BACKGROUND Laparoscopic adjustable gastric b and ing ( LAGB ) is currently one of the most popular surgical obesity treatments worldwide .
Although dietary modification is recognised as a key factor in determining weight loss and health outcomes post surgery , existing evidence regarding changes in dietary intake after LAGB has not been systematic ally evaluated .
This is essential for developing best- practice dietetic guidelines for the management of LAGB patients .
The aim of this systematic review was to evaluate the current evidence base regarding changes in dietary intake after LAGB .
A reduced ratio of dietary carbohydrate to protein improves body composition and blood lipid profiles during weight loss in adult women.
Cl aims about the merits or risks of carbohydrate ( CHO ) vs. protein for weight loss diets are extensive , yet the ideal ratio of dietary carbohydrate to protein for adult health and weight management remains unknown . This study examined the efficacy of two weight loss diets with modified CHO/protein ratios to change body composition and blood lipids in adult women . Women ( n = 24 ; 45 to 56 y old ) with body mass indices > 26 kg/m(2 ) were assigned to either a CHO Group consuming a diet with a CHO/protein ratio of 3.5 ( 68 g protein/d ) or a Protein Group with a ratio of 1.4 ( 125 g protein/d ) . Diets were isoenergetic , providing 7100 kJ/d , and similar amounts of fat ( approximately 50 g/d ) . After consuming the diets for 10 wk , the CHO Group lost 6.96 + /- 1.36 kg body weight and the Protein Group lost 7.53 + /- 1.44 kg . Weight loss in the Protein Group was partitioned to a significantly higher loss of fat/lean ( 6.3 + /- 1.2 g/g ) compared with the CHO Group ( 3.8 + /- 0.9 ) . Both groups had significant reductions in serum cholesterol ( approximately 10 % ) , whereas the Protein Group also had significant reductions in triacylglycerols ( TAG ) ( 21 % ) and the ratio of TAG/HDL cholesterol ( 23 % ) . Women in the CHO Group had higher insulin responses to meals and postpr and ial hypoglycemia , whereas women in the Protein Group reported greater satiety . This study demonstrates that increasing the proportion of protein to carbohydrate in the diet of adult women has positive effects on body composition , blood lipids , glucose homeostasis and satiety during weight loss
Although the strength of the evidence base is limited by the small number of studies , observational study design s and method ological weaknesses , the results indicate that short-term positive changes occur post surgery , including reduced caloric intake , contributed to by reductions in fat , carbohydrate and protein intake .
There is a paucity of high- quality evidence regarding changes in dietary intake after LAGB .
BACKGROUND Laparoscopic adjustable gastric b and ing ( LAGB ) is currently one of the most popular surgical obesity treatments worldwide .
Although dietary modification is recognised as a key factor in determining weight loss and health outcomes post surgery , existing evidence regarding changes in dietary intake after LAGB has not been systematic ally evaluated .
This is essential for developing best- practice dietetic guidelines for the management of LAGB patients .
The aim of this systematic review was to evaluate the current evidence base regarding changes in dietary intake after LAGB .