The Combination of a High-protein Formula Diet and Polyglucosamine Decreases Body Weight and Parameters of Glucose and Lipid Metabolism in Overweight and Obese Men and Women.
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Date
2012-01
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Abstract
Aims: To examine the efficacy of a weight loss strategy using a high-protein formula diet
in combination with a lipid adsorbing fibre, polyglucosamine, over 12 weeks.
Study Design: Randomised, double-blind, placebo-controlled, parallel group study.
Place and Duration of Study: Institute of Food Science, Unit of Nutrition Physiology and
Human Nutrition, Leibniz University of Hannover, Germany, between February 2010 and
July 2010.
Methodology: 120 overweight and obese subjects participated in this study and ingested
a protein-rich formula diet as a meal replacement once daily. Half of the participants
(n = 60) additionally took two lipid-adsorbent tablets (F+LA), polyglucosamine, once daily,
while the other half (n = 60) received two placebo tablets (F+P). Measurements were
taken at weeks 0, 6 and 12 to determine the response to intervention.
Results: Both groups achieved a highly significant (P < 0.001) weight loss (F+LA: -5.5 ±
3.8 kg vs. F+P: -4.7 ± 3.9 kg, Full Analysis Set (FAS) population). There was a significant
decrease in HbA1c (P < 0.01), total cholesterol (P < 0.001), LDL cholesterol (P = 0.002),
and triacylglycerol (P = 0.001) in the F+LA group, while the F+P group experienced no
changes.
Conclusion: The investigation demonstrated that a formula diet alone or combined with
polyglucosamine were both effective in weight reduction. The additional administration of
polyglucosamine was more effective on the reduction of glucose and lipid parameters than
the formula diet alone.
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Keywords
High-protein formula diet, polyglucosamine, obesity, weight reduction, lipid profile
Citation
Willers Janina, Plotz Stefanie C, Hahn Andreas. The Combination of a High-protein Formula Diet and Polyglucosamine Decreases Body Weight and Parameters of Glucose and Lipid Metabolism in Overweight and Obese Men and Women. European Journal of Nutrition & Food Safety. 2012 Jan-Mar; 2(1): 29-45.