High‐ and normal‐protein diets improve body composition and glucose control in adults with type 2 diabetes: a randomized trial

Abstract

AbstractObjectiveWeight loss of ≥10% improves glucose control and may remit type 2 diabetes (T2D). High‐protein (HP) diets are commonly used for weight loss, but whether protein sources, especially red meat, impact weight loss‐induced T2D management is unknown. This trial compared an HP diet including beef and a normal‐protein (NP) diet without red meat for weight loss, body composition changes, and glucose control in individuals with T2D.MethodsA total of 106 adults (80 female) with T2D consumed an HP (40% protein) diet with ≥4 weekly servings of lean beef or an NP (21% protein) diet excluding red meat during a 52‐week weight loss intervention. Body weight, body composition, and cardiometabolic parameters were measured before and after intervention.ResultsWeight loss was not different between the HP (−10.2 ± 1.6 kg) and NP (−12.7 ± 4.8 kg, p = 0.336) groups. Both groups reduced fat mass and increased fat‐free mass percent. Hemoglobin A1c, glucose, insulin, insulin resistance, blood pressure, and triglycerides improved, with no differences between groups.ConclusionsThe lack of observed effects of dietary protein and red meat consumption on weight loss and improved cardiometabolic health suggests that achieved weight loss, rather than diet composition, should be the principal target of dietary interventions for T2D management.