Comparison of Weight-Loss Diets with Different Compositions of Fat, Protein, and Carbohydrates

This is a very recent study published in New England journal of Medicine.
This Swedish study was done on volunteers, who were randomly given diet of high and low carbs, high and low proteins and high and low fats.
The result were very surprising.

Results in the study shows that Satiety, hunger, satisfaction with the diet, and attendance at group sessions were similar for all diets; attendance was strongly associated with weight loss (0.2 kg per session attended). The diets improved lipid-related risk factors and fasting insulin levels.
At 6 months, participants assigned to each diet had lost an average of 6 kg, which represented 7% of their initial weight; they began to regain weight after 12 months.
By 2 years, weight loss remained similar in those who were assigned to a diet with 15% protein and those assigned to a diet with 25% protein (3.0 and 3.6 kg, respectively); in those assigned to a diet with 20% fat and those assigned to a diet with 40% fat (3.3 kg for both groups); and in those assigned to a diet with 65% carbohydrates and those assigned to a diet with 35% carbohydrates (2.9 and 3.4 kg, respectively) (P>0.20 for all comparisons). Among the 80% of participants who completed the trial, the average weight loss was 4 kg; 14 to 15% of the participants had a reduction of at least 10% of their initial body weight.

Conclusion : Effective loss can be achieved only through Low Calorie diet and the composition of macro nutrients does not matter

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