Similar weight loss with low-energy food combining or balanced diets

OBJECTIVE: The goal of this study was to evaluate the effect of two diets ( 'food combining' or dissociated vs balanced) on body weight and metabolic p arameters during a 6-week period in an in-hospital setting. SUBJECTS AND DESIGN: 54 obese patients were randomly assigned to receive di ets containing 4.5 MJ/day (1100 kcal/day) composed of either 25% protein, 4 7% carbohydrates and 25% lipids (dissociated diet) or 25% protein, 42% carb ohydrates and 31% lipids (balanced diet). Consequently, the two diets were equally low in energy and substrate content (protein, fat and carbohydrate) but widely differed in substrate distribution throughout the day. RESULTS: There was no significant difference in the amount of weight loss i n response to dissociated (6.2 +/- 0.6 kg) or balanced (7.5 +/- 0.4 kg) die ts. Furthermore, significant decreases in total body fat and waist-to-hip c ircumference ratio were seen in both groups, and the magnitude of the chang es did not vary as a function of the diet composition. Fasting plasma gluco se, insulin, total cholesterol and triacylglycerol concentrations decreased significantly and similarly in patients receiving both diets. Both systoli c and diastolic blood pressure values decreased significantly in patients e ating balanced diets. The results of this study show that both diets achiev ed similar weight loss. Total fat weight loss was higher in balanced diets, although differences did not reach statistical significance. Total lean bo dy mass was identically spared in both groups. CONCLUSION: In summary at, identical energy intake and similar substrate co mposition, the dissociated (or 'food combining') diet did not bring any add itional loss in weight and body fat.