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Open Access Review

Thermodynamics of weight loss diets

Eugene J Fine12* and Richard D Feinman3

Author affiliations

1 Department of Nuclear Medicine, Jacobi Medical Center, Bronx, NY, USA

2 Department of Biochemistry, SUNY Downstate Medical Center, Brooklyn, NY 11203, USA

3 Department of Biochemistry, SUNY Downstate Medical Center, Brooklyn, NY 11203, USA

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Citation and License

Nutrition & Metabolism 2004, 1:15  doi:10.1186/1743-7075-1-15

Published: 8 December 2004

Abstract

Background

It is commonly held that "a calorie is a calorie", i.e. that diets of equal caloric content will result in identical weight change independent of macronutrient composition, and appeal is frequently made to the laws of thermodynamics. We have previously shown that thermodynamics does not support such a view and that diets of different macronutrient content may be expected to induce different changes in body mass. Low carbohydrate diets in particular have claimed a "metabolic advantage" meaning more weight loss than in isocaloric diets of higher carbohydrate content. In this review, for pedagogic clarity, we reframe the theoretical discussion to directly link thermodynamic inefficiency to weight change. The problem in outline: Is metabolic advantage theoretically possible? If so, what biochemical mechanisms might plausibly explain it? Finally, what experimental evidence exists to determine whether it does or does not occur?

Results

Reduced thermodynamic efficiency will result in increased weight loss. The laws of thermodynamics are silent on the existence of variable thermodynamic efficiency in metabolic processes. Therefore such variability is permitted and can be related to differences in weight lost. The existence of variable efficiency and metabolic advantage is therefore an empiric question rather than a theoretical one, confirmed by many experimental isocaloric studies, pending a properly performed meta-analysis. Mechanisms are as yet unknown, but plausible mechanisms at the metabolic level are proposed.

Conclusions

Variable thermodynamic efficiency due to dietary manipulation is permitted by physical laws, is supported by much experimental data, and may be reasonably explained by plausible mechanisms.