News Releases

World's largest diet study unlocks the key to maintaining your shape

Experts reveal the benefits of a high-protein, low-GI diet for weight management

Mar 7, 2011

March 2011, Australia – Results of the world’s largest diet study reveal that a low GI and high protein diet combination may be the key to avoiding weight re-gain and maintaining shape.

The large multi-market study entitled Diogenes (Diet, Obesity and Genes) was conducted across eight European countries – with results recently published in the New England Journal of Medicine. It investigated the optimum diet composition for preventing and treating obesity - testing over 773 participants on five different diets over the course of six months*.

Study author, Professor Arne Astrup says the robust study points to the value of a low GI/high protein diet in helping people worldwide who struggle to maintain their weight after losing weight.

“The results conclude that of the five popular diet types tested, a high-protein, low GI diet provides the greatest opportunity for weight loss maintenance. Equally, we also found that with this diet, people were more likely to stick with it so they had a better chance of keeping off the weight they had lost!” Professor Astrup said.

The research comes as Kellogg’s Special K Original – a cereal that has long been a breakfast favourite of women across Australia – formally announces its low GI (53), high protein status; giving women a simple solution at breakfast

Professor Jennie Brand-Miller from The University of Sydney, a renowned Australian GI expert and a leader in her field, says she’s thrilled to see low-GI diets achieve the international recognition they so deserve.

“This study supports our ongoing GI research at The University of Sydney – and reaffirms that a low GI, high protein, will assist with weight maintenance.

“It is not difficult to follow this routine either, with so many fresh and healthy foods that fit within this type of diet. Examples include pasta, legumes, lean meats, eggs, fish, many fruits, most vegetables and even convenient supermarket products such as Kellogg’s Special K Original,” Professor Brand-Miller said.

Well known fitness expert and TV personality Michelle Bridges is also on board with the findings, suggesting that combining a low GI and high protein diet with regular exercise is a recipe for success and great shape.

“We all lead busy lives, and we need easy to follow strategies that ensure success! The results of the Diogenes study confirms these strategies truly exist. A high protein, low GI diet is not difficult – I do it every day – and choosing foods like Special K Original that meet this criteria will ensure you can feel good about your start to the day.”

For more information on the study, low GI / high protein meal options, interviews with spokespeople, or imagery – please contact:

Kirstin Wallace / Karina Lamb
DEC for Kellogg’s /
(02) 8014 5033

*About the study

The Diogenes Study
The Study examined a total of 773 European adults.

The overweight participants initially followed an 800 kcal/day diet for eight weeks, losing an average of 11 kg. They were then randomly assigned to one of five different diet types which they followed for six months in order to test which diet was most effective at preventing weight regain. Throughout the project, the participants received expert guidance from dietitians and were asked to provide blood and urine samples.

The design comprised the following five diet types:

* A low-protein diet (13% of energy consumed) with a high glycemic index (GI)*
* A low-protein, low-GI diet
* A high-protein (25% of energy consumed), low-GI diet
* A high-protein, high-GI diet
* A control group which followed the current dietary recommendations without special instructions regarding glycemic index levels

About GI
The Glycemic Index (GI) is a measure of the ability of carbohydrates to increase blood glucose levels when absorbed in the body. Food with a low-glycemic index causes blood glucose levels to increase more slowly and to lower levels compared to foods with a high glycemic index.