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Diet-Induced Weight Loss Is Associated with Decreases in Plasma Serum Amyloid A and C-Reactive Protein Independent of Dietary Macronutrient Composition in Obese Subjects

Departments of Medicine (Cardiology) (K.D.O.) and Laboratory Medicine (M.H.W.), University of Washington. Seattle, Washington 98195-6422; and Departments of Medicine (D.A.D.), Nursing (B.J.B.), Psychiatry (R.J.S.), and Pediatrics (J.B., S.D.), University of Cincinnati, Cincinnati, Ohio 45267

Address all correspondence and requests for reprints to: Kevin D. O’Brien, M.D., Division of Cardiology, Box 356422, University of Washington, 1959 Northeast Pacific Street, Seattle, Washington 98195-6422. E-mail: cardiac{at}u.washington.edu.

Elevated levels of serum amyloid A (SAA) and C-reactive protein (CRP) have been associated with increased cardiovascular risk. Although levels of CRP decrease with weight loss, it is not known whether SAA decreases with weight loss or whether dietary macronutrient composition affects levels of either SAA or CRP. SAA and CRP levels were measured retrospectively on baseline and 3-month plasma samples from 41 obese (mean body mass index 33.63 ± 1.86 kg/m²) women completing a randomized trial comparing a low-fat diet (n = 19) and a very low-carbohydrate diet (n = 22). For the 41 participants, there were significant decreases from baseline to 3 months in both LogSAA (P = 0.049) and LogCRP (P = 0.035). The very low-carbohydrate dieters had a significantly greater decrease in LogSAA (P = 0.04), but their weight loss also was significantly greater (–7.6 ± 3.2 vs. –4.3 ± 3.5 kg, P < 0.01). In this study, the decreases in inflammatory markers correlated significantly with weight loss (r = 0.44, P = 0.004 vs. LogSAA and r = 0.35, P = 0.03 vs. LogCRP). Also, change in LogSAA correlated with change in insulin resistance (r = 0.35, P = 0.03). Thus, in otherwise healthy, obese women, weight loss was associated with significant decreases in both SAA and CRP. These effects were proportional to the amount of weight lost but independent of dietary macronutrient composition.

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