This is a short summary of a research study from the Obesity journal from Wiley.
Grech, A, Sui, Z, Rangan, A, Simpson, SJ, Coogan, SCP, Raubenheimer, D. Macronutrient (im)balance drives energy intake in an obesogenic food environment: An ecological analysis. Obesity (Silver Spring). 2022; 30( 11): 2156- 2166. doi:10.1002/oby.23578
The Yolk
- If not enough protein is consumed, more calories in other areas will be consumed to make up for it (carbs, fat, and overall processed foods)
- The study included 9,341 Australian adults over about a year of self reported food intake
- On average, participants ate 2072 calories per day
- 18.4% from protein
- 43.5% from carbs
- 30.9% from fat
- 2.2% from fiber and 4.3% from alcohol
- Caloric intake results from the beginning of the day (breakfast):
- Those who ate the smallest amount of calories ate more calories the rest of the day
- Those who ate the largest amount of calories ate fewer calories later in the day
- Those who ate lower protein had overall poorer quality diets high in processed food
- Carb and fat intake was shown to be higher in lower protein diets, which has high processed food consumption as well
- One consideration is that processed food has an addictive nature to start with, so is it related to protein compensation or processed food in general?
- They suggest not to jump to eating a super high protein diet or knock on the low protein ones from healthy populations – protein should still be 10-35% of daily calories
Perspective
- Protein has been shown to be associated with weight loss – it is important to eat enough of it, and try your best to have it be part of a healthy breakfast
- Be aware of balancing your diet with carbs, protein, and fat and avoiding ultra processed foods where possible, especially if weight loss is your goal
- At least 10-35% of your calories should come from protein
- If that number is confusing – Add protein to every meal and snack
- As shown in the chart below, protein choices can include most meats, eggs, dairy products, nuts, seeds, beans, quinoa and even small amounts in some fruits and vegetables
Research & Resources