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High-Protein Diets and Weight Management


The researchers found this diet is more effective at producing weight loss than conventional low- fat diets containing animal products and can lead to a 10% reduction in LDL cholesterol. According to Cope, soy protein preserves lean body mass during weight loss induced by energy restriction, as well as during weight maintenance.

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									                                                                                                438 inform July 2010, Vol. 21 (7)

            n ■Respond to security threats
        2 010 PHO ENIX
            n ■Respond to food safety problems
                                                                                   More than a billion people in the world
        101st AOCS Annual Meeting & Expo
            n ■Document chain-of-custody
            n ■Document production practices (e.g., organic)
                                                                                       now are overweight, and of these
            n ■Meet consumer desires or social preferences
            n ■Provide safety/quality assurance or uniformity
                                                                                    300 million are obese—but there are
            n ■Protect integrity of brand name; control risk
            n ■Authenticate claims (e.g., regional foods)                           also a billion undernourished people.
            n ■Comply with regulations
            n ■Improve logistics and reduce production costs
            n ■Organize a uniform response to unusual conditions
            n ■Measure carbon footprint                                          like reduction in low density lipoprotein (LDL) cholesterol can be
                Hurburgh was also an active member of the former Traceability    achieved by consuming what he termed a “simian diet.” Such a diet
        Working Group, which developed ISO 22005:2007: Traceability in           requires consumption of 5.5 kg of fruits and vegetables daily, which
        the feed and food chain—General principles and basic requirements        in turn requires almost non-stop eating to be able to eat all of it. The
        for system design and implementation.                                    consumption of such a high quantity of fiber also requires consid-
                The session ended with a brief overview of AOCS’ involvement     erable adaptation by the digestive tract for persons not accustomed
        with ISO and ISO procedures given by AOCS Technical Director             to that amount of fiber.
        Richard Cantrill. The scope of TC 34 is standardization in the field          Kendall and co-workers are currently studying what they term
        of human and animal foodstuffs, as well as animal and vegetable          an “eco-Atkins diet,” which is a low-calorie, low-carbohydrate diet
        propagation materials, in particular, terminology, sampling, methods     high in plant-based proteins (see Arch. Int. Med. 169:1046–1054,
        of testing and analysis, product specifications, and requirements for    2009). Vegetable-based fats substitute for animal-based fats. The
        packaging, storage, and transportation. There are 15 active subcom-      researchers found this diet is more effective at producing weight
        mittees (SC) of TC 34: SC 2, Oleaginous seeds and fruits; SC 3,          loss than conventional low-fat diets containing animal products and
        Fruit and vegetable products; SC 4, Cereals and pulses; SC 5, Milk       can lead to a 10% reduction in LDL cholesterol.
        and milk products; SC 6, Meat, poultry, fish, eggs, and their prod-           Stijn Soenen of the University of Maastricht, the Netherlands,
        ucts; SC 7, Spices and condiments; SC 8, Tea; SC 9, Microbiology;        presented his work on “Protein Intake and Targets of Weight Man-
        SC 10, Animal feeding stuffs; SC 11, Animal and vegetable fats and       agement.” He presented a hierarchy of satiety: Protein is more satiat-
        oils; SC 12, Sensory analysis; SC 14, Fresh, dry and dried fruits and    ing than carbohydrates, which are more satiating than fats. Different
        vegetables; SC 15, Coffee; SC 16, Molecular biomarker analysis;          proteins produce different levels of satiety. Protein-induced satiety
        and SC 17, Food safety management. For more information, visit           varies with different amounts of the same protein as well as the same
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