RESULTS Weight loss was associated with a decline in CRP level .
Our results suggest that weight loss may be an effective nonpharmacologic strategy for lowering CRP level
BACKGROUND Several studies suggest that weight loss reduces C-reactive protein ( CRP ) level ; however , the consistency and magnitude of this effect has not been well characterized .
Our objective was to test the hypothesis that weight loss is directly related to a decline in CRP level .
Use of portion-controlled entrees enhances weight loss in women.
OBJECTIVE To determine the efficacy of a weight-loss diet using packaged portion-controlled entrees compared with a self-selected diet based on the U.S. Department of Agriculture Food Guide Pyramid ( FGP ) ( United States Department of Agriculture , Center for Nutrition Policy and Promotion , Washington , DC ; 1996 ) . RESEARCH METHODS AND PROCEDURES Sixty healthy women ( BMI 26 to 40 kg/m(2 ) ; 24 to 60 years old ) were r and omized into two intervention groups for an 8-week parallel arm study . The portion-controlled group consumed two frozen entrees daily , plus additional food servings from the FGP . The self-selected diet group consumed a recommended number of servings from the FGP . Diets were design ed to be the same in composition ( 55 % carbohydrate , 25 % protein , 20 % fat ) and energy level ( 1365 kcal ) . Each group met weekly to monitor compliance and take measures . Outcomes included weight , body composition by DXA , hip and waist circumference , blood pressure , fasting blood lipids , glucose , insulin , and C-reactive protein . Significant differences were assessed using repeated measures ANOVA . RESULTS The portion-controlled group ( n = 26 ) experienced greater decreases in weight ( 5.6 + /- 2.2 kg or 6.5 % vs. 3.6 + /- 2.5 kg or 4.2 % ) , fat mass ( 3.6 + /- 1.8 vs. 2.3 + /- 1.4 kg ) , total cholesterol ( 24.4 + /- 21.5 mg/dL or 12.4 % vs. 13.0 + /- 13.9 mg/dL or 6.7 % ) , and fasting insulin ( -1.8 + /- 3.7 vs.+0.3 + /- 3.8 micro U/mL ) than the self-selected diet group ( n = 27 ) ( p < 0.05 ) . DISCUSSION Consumption of portion-controlled entrees result ed in greater losses of weight and fat , thereby reducing cardiovascular disease risk . Accurate portion control is an important factor in weight loss success , and use of packaged entrees is an effective method of achieving this
RESULTS Weight loss was associated with a decline in CRP level .
Our results suggest that weight loss may be an effective nonpharmacologic strategy for lowering CRP level
BACKGROUND Several studies suggest that weight loss reduces C-reactive protein ( CRP ) level ; however , the consistency and magnitude of this effect has not been well characterized .
Our objective was to test the hypothesis that weight loss is directly related to a decline in CRP level .