Weight outcome after 2 years of a diet that excludes six processed foods: exploratory study of the “1,2,3 diet” in a moderately obese population
Authors Courie R, Gaillard M, Lainas P, Hansel B, Naveau S, Dagher I, Tranchart H
Received 14 February 2018
Accepted for publication 13 April 2018
Published 12 July 2018 Volume 2018:11 Pages 345—355
Checked for plagiarism Yes
Review by Single-blind
Peer reviewer comments 2
Editor who approved publication: Professor Ming-Hui Zou
Rodi Courie,1 Martin Gaillard,2,3 Panagiotis Lainas,2,3 Boris Hansel,1 Sylvie Naveau,1,3 Ibrahim Dagher,2,3 Hadrien Tranchart2,3
1Department of Hepato-Gastroenterology and Nutrition, Antoine Béclère Hospital (AP-HP), Clamart, France; 2Department of Digestive Minimally Invasive Surgery, Antoine Béclère Hospital (AP-HP), Clamart, France; 3Paris-Saclay University, INSERM U1193, Orsay, France
Background: The Paleolithic diet, a diet devoid of food-processing procedure, seems to produce a greater decrease in weight compared to healthy reference diets but its limited food choices make it difficult to implement in our modern times where refined food is dominant.
Objective: To evaluate the effects of a 2-year diet that excludes only six refined foodstuffs implicated in obesity. Professional contact was kept minimal to approximate the approach used by most dieters.
Design: Single-arm, open-label, exploratory study.
Setting: One academic medical center, outpatient setting.
Patients: One hundred and five subjects with a mean age of 50 (SD, 14 years) and mean body mass index of 30.5 kg/m² (SD, 4 kg/m²). Thirty-nine percent had type 2 diabetes.
Intervention: An ad libitum diet that excludes six refined foodstuffs (margarine, vegetable oils, butter, cream, processed meat, and sugary drinks) called the “1,2,3 diet”.
Outcomes: Weight at 2 years was the primary outcome. Secondary outcomes included number of patients who lost more than 5% of initial body weight, glycated hemoglobin (HbA1c) level, and changes in dietary behavior.
Results: Average weight loss was 4.8 kg (p<0.001), representing 5.6% of their initial body weight. Among completers (51%), the average weight loss was 5.5 kg (p<0.001), and 56% had a reduction of at least 5% of their initial body weight. Among diabetics, weight loss was similar to nondiabetics, and mean HbA1c level decreased by 1% (p=0.001) without modification in glucose-lowering medications. A higher intake of bread, dairy products, chocolate, and fresh fruits was the typical trend in dietary changes reported by completers.
Conclusion: In this exploratory study, there was a significant long-term weight loss with the “1,2,3 diet” despite minimal professional contact. Given the lack of a control group and high attrition rate, further evaluation of this diet is warranted.
Keywords: traditional diet, obesity, type 2 diabetes, refined food, satiety, leptin sensitivity
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