Table 3

Changes in energy balance, physical activity index, MS parameters and body composition during the residential programme and follow-up for the two groups of protein intake (PI): Normal (NPI) and High (HPI) with respectively a PI at 1.0 g/kg/day and 1.2 g/kg/day
Variable Groups D0 D20 D90 D180
Body composition measured by DEXA:
Weight (kg) NPI 90.3 ± 11.6 86.5 ± 11.0 84.4 ± 11.1†‡ 85.4 ± 12.1†‡
HPI 94.1 ± 15.2 90.7 ± 14.5 87.1 ± 13.6†‡ 86.4 ± 15.0†‡
BMI (kg/m2) NPI 32.1 ± 4.2 30.7 ± 3.8 29.9 ± 3.5†‡ 30.3 ± 3.7†‡
HPI 35.2 ± 4.2 33.9 ± 4.1 32.6 ± 4.3†‡ 32.4 ± 4.7†‡
Lean (kg) NPI 58.287 ± 7.47 57.323 ± 7.56 56.488 ± 7.89 56.798 ± 7.99
HPI 56.594 ± 11.04 55.987 ± 10.32 55.223 ± 10.57 55.137 ± 10.47
Total fat (kg) NPI 29.542 ± 9.75 26.737 ± 9.38 25.524 ± 8.94 26.213 ± 9.580
HPI 35.229 ± 8.25 32.474 ± 7.72 29.598 ± 7.68†‡ 29.068 ± 9.18†‡
Visceral fat (kg) NPI 3.277 ± 1.24 2.839 ± 1.22 2.695 ± 1.07 2.527 ± 1.01†‡
HPI 3.295 ± 0.88 2.916 ± 0.79 2.662 ± 0.75 2.445 ± 0.71†‡
Fat percentage (%) NPI 32.3 ± 7.9 30.5 ± 8.3 29.9 ± 8.2 30.2 ± 8.3
HPI 37.4 ± 6.1 35.7 ± 5.9 34.0 ± 6.6 33.4 ± 7.2
Energy Balance (kcal/d) NPI + 92 ± 521 −751 ± 147 −521 ± 304†‡ −413 ± 304
HPI + 34 ± 348 −635 ± 102 −524 ± 83†‡ −444 ± 71
Physical Activity NPI 1.22 ± 0.09 1.42 ± 0.07 1.31 ± 1.97†‡ 1.30 ± 0.07†‡
HPI 1.19 ± 0.12 1.40 ± 0.09 1.33 ± 1.82†‡ 1.28 ± 0.04†‡
Metabolic Syndrome parameters:
Waist circumference (cm) NPI 105.1 ± 7.4 102.7 ± 7.9†‡ 99.2 ± 6.3†‡ 98.9 ± 7.4†‡
HPI 101.6 ± 11.8 97.2 ± 9.6†‡ 95.1 ± 9.9†‡ 93.3 ± 9.1†‡
Blood Pressure (mmHg) NPI 137/83 ± 11/5 130/80 ± 13/5 129/80 ± 15/6 132/78 ± 16/9
HPI 135/86 ± 19/13 128/80 ± 15/16 125/85 ± 16/18 127/82 ± 20/16
Triglycerides (mmol/l) NPI 1.68 ± 1.15 1.19 ± 0.34 1.17 ± 0.40 1.27 ± 0.61
HPI 1.88 ± 0.55 1.37 ± 0.26 1.85 ± 0.21 1.86 ± 1.07
HDL (mmol/l) NPI 1.44 ± 0.42 1.49 ± 0.31 1.31 ± 0.31 1.58 ± 0.46
HPI 1.06 ± 0.33 1.02 ± 0.29 1.13 ± 0.33 1.14 ± 0.25
Glycemia (mmol/l) NPI 6.15 ± 1.86 6.26 ± 1.76 5.7 ± 1.97 6.28 ± 2.34
HPI 5.13 ± 0.68 4.54 ± 0.54 4.98 ± 0.79 4.92 ± 0.50
Other Lipid parameters:
Total cholesterol (mmol/l) NPI 6.08 ± 1.46 5.07 ± 0.95 5.13 ± 1.25 5.56 ± 0.89
HPI 5.79 ± 1.07 4.65 ± 1.09 6.18 ± 1.60 6.19 ± 1.08
LDL (mmol/l) NPI 3.79 ± 1.21 3.05 ±0.87 3.47 ± 1.25 3.43 ± 0.95
HPI 3.89 ± 1.01 2.99 ±0.99 4.21 ± 1.34 4.25 ± 0.97
Albumin levels (g/l) NPI 40.6 ± 3.3 40.3 ± 3.1 34.3 ± 1.8†‡* 35.3 ± 2.2†‡
HPI 40.8 ± 2.4 41.3 ± 2.6 41.5 ± 2.6* 41.0 ± 3.2*
Pro-inflammatory factors:
CRP (mg/l) NPI 5.09 ± 4.06 3.64 ± 3.69 4.18 ± 5.60 3.68 ± 4.12
HPI 4.19 ± 2.33 3.80 ± 3.48 3.04 ± 3.23 2.99 ± 2.05
orosomucoid (mg/l) NPI 0.85 ± 0.16 0.80 ± 0.19 0.75 ± 0.19 0.84 ± 0.15
HPI 0.91 ± 0.29 0.80 ± 0.33 0.91 ± 0.25 0.84 ± 0.41
Renal function:
creatinine levels (mmol/l) NPI 89.4 ± 19.9 89.1 ± 18.8 80.1 ± 20.7 81.1 ± 20.4
HPI 84.9 ± 22.2 88.2 ± 24.1 86.1 ± 23.7 84.0 ± 21.3
Cockroft (ml/min) NPI 100.3 ± 28.3 95.4 ± 24.2 107.1 ± 27.9 106.6 ± 32.0
HPI 111.8 ± 23.7 104.5 ± 24.9 106.7 ± 23.4 109.0 ± 24.4

* : p < 0.05 to compare the percentage change between D0 and D20, D90 and D180 in the two groups (High Protein Intake versus Normal Protein Intake) using the Bonferroni test.

: p < 0.05 to compare the value at the follow-up time with the baseline value (D0) within each group, as calculated by mixed-model repeated-measures analysis of variance.

: p < 0.05 to compare the value at the follow-up time with the end of the residential programme (D20) within each group, as calculated by mixed-model repeated-measures analysis of variance.

Dutheil et al.

Dutheil et al. Nutrition Journal 2012 11:72   doi:10.1186/1475-2891-11-72

Open Data