The purpose of this study is to assess the effectiveness of two different reduced calorie diets that have different combinations of carbohydrate, fat, and protein content in 2 groups of study participants: insulin sensitive participants and insulin resistant participants. The hypothesis of the study is that people with high and low levels of insulin resistance may respond differently to different diet compositions in a real-world environment using meals that are commonly available.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
DOUBLE
Enrollment
100
Low carbohydrate diet (45% carbohydrate, 35% fat and 20% protein diet) administered utilizing meal replacements.
Low fat diet (60% carbohydrate, 20% fat and 20% protein diet) administered utilizing meal replacements.
Center for Nutrition and Metabolism at the University of Nevada School of Medicine, Reno
Reno, Nevada, United States
Change in weight in kg
Time frame: 24 weeks
Change in visceral fat via bioimpedance
Time frame: 24 weeks
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