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

New England Journal of Medicine - Tập 360 Số 9 - Trang 859-873 - 2009
Frank M. Sacks1,2, George A. Bray3, Vincent J. Carey1, Steven R. Smith3, Donna H. Ryan3, Stephen D. Anton3, Katherine McManus4, Catherine M. Champagne3, Louise M. Bishop2, Nancy Laranjo1, Meryl S. LeBoff5, Jennifer Rood3, Lilian de Jonge3, Frank L. Greenway3, Catherine M. Loria6, Eva Obarzanek6, Donald A. Williamson3
1Channing Laboratory, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School
2Department of Nutrition, Harvard School of Public Health, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School
3Pennington Biomedical Research Center of the Louisiana State University System, Baton Rouge
4Department of Nutrition, Brigham and Women's Hospital
5Endocrine Division, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School
6National Heart Lung and Blood Institute, Bethesda, MD

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New England Journal of Medicine

Tập 360 Số 9

859-873

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