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Abstract
There have been statements in the medical and the lay literature to the effect that
weight loss occurs more rapidly with diets high in fat and protein asc compared to
equi-caloric diets containing large amounts of carbohydrate. In the present study,
subjects have been maintained for many weeks on constant calorie intake. At intervals,
the composition of the diet has been changed, the fat intake varying from 12 to 83 per cent, protein
from 14 to 36 per cent, and carbohydrate from 3 to 64 per cent of total calories.
In any given subject, the rate of weight loss was essentially constant throughout
the entire study. It is therefore obvious that the significant factor responsible
for weight loss is reduction of calories, irrespective of the composition of the diet.
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Article info
Publication history
Received:
November 27,
1963
Identification
Copyright
© 1964 Published by Elsevier Inc.
