Positive effect of mushrooms substituted for meat on body weight, body composition, and health parameters. A 1-year randomized clinical trial
2013
Poddar, Kavita H. | Ames, Meghan | Hsin-Jen, Chen | Feeney, Mary Jo | Wang, Youfa | Cheskin, Lawrence J.
Reducing energy density (ED) of the diet is an important strategy for controlling obesity. This 1-year, randomized clinical trial examined the effect of substituting mushrooms for red meat (‘mushroom diet’), compared to a standard diet (‘meat diet’), on weight loss and maintenance among 73 obese adults (64 women, 9 men). The subjects completed anthropometric measurements and 7-day food records four times during a standardized weight loss and maintenance regimen. At the end of the 1-year trial, compared to participants on the standard diet, participants on the mushroom diet (n=36) reported lower intakes of energy (mean±[SE]=−123±113kcals) and fat (−4.25±6.88g), lost more pounds and percentage body weight (−7.03±3.34lbs, 3.6%), achieved lower body mass index (−1.53±0.36), waist circumference (−2.6±3.5in.) and percent total body fat (−0.85±0.53), and had lower systolic and diastolic pressure (−7.9 and −2.5mmHg); their lipid profile and inflammatory markers also improved. After initial weight loss, subjects following the mushroom diet maintained that loss well. Those who completed the full 12-month trial still weighed a mean of 7lbs less than baseline. Thus, encouraging adults to substitute mushrooms for red meat was a useful strategy for enhancing weight loss, weight maintenance, and health parameters.
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