Elsevier

Nutrition

Volume 38, June 2017, Pages 13-19
Nutrition

Applied nutritional investigation
Orange juice allied to a reduced-calorie diet results in weight loss and ameliorates obesity-related biomarkers: A randomized controlled trial

https://doi.org/10.1016/j.nut.2016.12.020Get rights and content
Under a Creative Commons license
open access

Highlights

  • A reduced-calorie diet that includes orange juice contributes to weight loss and improves metabolic, obesity-related outcomes.

  • Orange juice improves lipid and insulin sensitivity and exerts antiinflammatory activity.

  • A reduced-calorie diet concomitant with orange juice enhances the diet quality of obese individuals.

Abstract

Objective

Assumptions have linked orange juice (OJ) consumption with weight gain and adverse effects on health due to its sugar content; however, epidemiologic studies have not shown increased risk for overweight or obesity with the consumption of 100% OJ. The aim of this study was to verify whether the combination of a reduced-calorie diet (RCD) and 100% OJ contribute to weight loss, promote changes in glucose and lipid metabolism, and improve diet quality in obese individuals.

Methods

A randomized controlled trial with 78 obese patients (age 36 ± 1 y, body mass index [BMI] 33 ± 3 kg/m2) were enrolled in two groups: Individuals in the OJ group submitted to an RCD that included OJ (500 mL/d), and individuals in the control group submitted to an RCD without OJ. Body composition, biochemical biomarkers, and dietary intake were analyzed over a 12-wk period.

Results

Both treatments had similar outcomes regarding body weight (−6.5 kg; P = 0.363), BMI (−2.5 kg/m2; P = 0.34), lean mass (−1 kg; P = 0.29), fat mass (−5 kg; P = 0.58), body fat (−3%; P = 0.15), and waist-to-hip ratio (−0.1; P = 0.79). Insulin levels in the OJ group decreased by 18% (P = 0.05), homeostasis model assessment–insulin resistance by 33% (P = 0.04), total cholesterol by 24% (P = 0.004), low-density lipoprotein cholesterol by 24% (P ≤ 0.001), and high-sensitivity C-reactive protein levels by 33% (P = 0.001) compared with the control group. Consumption of energy and nutrients was similar between the two groups, but vitamin C and folate increased by 62% (P ≤ 0.015) and 39% (P = 0.033), respectively, after OJ intervention.

Conclusion

When consumed concomitantly with an RCD, OJ does not inhibit weight loss; ameliorate the insulin sensitivity, lipid profile, or inflammatory status, or contribute nutritionally to the quality of the diet.

Keywords

Orange juice
Reduced-calorie diet
Body composition
Biochemical biomarkers
Obese
Randomized-controlled trial

Cited by (0)

CitrusBr provided funding for this study. CR enrolled participants, collected data, and wrote the first version of the paper. GD generated the random-allocation sequence, assigned participants to interventions, and edited the first version of the paper. TC conceived and designed the study. All authors contributed significantly to analysis and interpretation of data, discussion, editing, and approval of the final version of this paper. The authors have no conflicts of interest to declare.