Australian research team lead by  Dr. Jennie Brand Miller at the University of Sydney conducted an effort in which 129 overweight subjects ages 18 to 40 were randomly assigned to one of four weight-loss diets for 12-week. All four diets were comprised of reduced fat (30 percent of total energy intake) and held daily calories to 1400 kcal for ladies and 1900 kcal for men.

This was the primary clinical trial comparing the results of glycemic index and high-protein diets on weight loss and cardiovascular risk.

The diets varied in target levels of carbohydrates, proteins, and glycemic load (i.e., glycemic index multiplied by the number of carbohydrate, divided by 100) as follows:

Diet 1: carbohydrates comprise 55 % of total energy intake, protein 15 p.c of total energy intake, high glycemic load (127 g)

Diet 2: almost like diet 1 except a lower glycemic load (75g)

Diet 3: protein includes 25 percent total energy intake (based mostly on lean white meat), carbohydrate reduced to 45 percenttotal energy of intake, and high glycemic load (87 g)

Diet 4: Similar to diet three, except low glycemic load (54 g).

Brand-Miller and her team report {that the} diets resulted in similar reductions in weight (4.2 percent to 6.2 percent of body weight), fat mass and waist circumference.

However, within the high-carbohydrate diets, lowering the glycemic load doubled the fat loss. The investigators conjointly found that total and LDL (”unhealthy”) cholesterol levels increased with diet 3 and decreased in diet2.

Within the short term findings suggest that dietary glycemic load, and not just overall energy intake, influences weight loss,

Foods with an occasional degree of starch gelatinization, such as pasta, and those containing a high level of viscous soluble fiber, like wholegrain barley, oats, and rye, have slower rates of digestion and lower glycemic index values.

While not any drastic modification in regular dietary habits, one will simply replace high glycemic index grains with low glycemic index grains and starchy vegetables with less starchy ones and impede on softdrinks, that are often poor in nutrients yet~however~nevertheless~nonetheless