"The study is very short-term and, in my opinion, pretty much anyone can lose weight in four weeks with this approach or other approaches," said Renee Simon, nutritional consultant to Northern Westchester Hospital in Mt. Kisco, N.Y. "However, I don't really see any downside to the approach, although I might prefer a few other sources of protein because, long-term, I don't think you could sustain this with the major sources of protein being gluten and soy."
On the other hand, Molly Kimball, a sports dietitian at Ochsner Health Foundation in New Orleans, pointed out that many mainstream products can fit the bill. "It wouldn't be hard to put in things like veggie burgers or Special K protein that every store carries. A lot of low-carb breads have higher protein," she said. "Those are easy changes you can build into your day."
Kimball added that the regimen "has no real drawbacks" and has the advantage of not having higher carbs. "With plant diets, people can still turn to high carbs. You can have a vegan diet full of white stuff," she explained.
This study was supported by the Canadian government, Canadian food distributor Loblaw Cos. Ltd. and the Solae Company of St. Louis, Mo., which manufactures soy foods.
Visit the American Dietetic Association for more on healthy eating.
SOURCES: David J.A. Jenkins, M.D., Canada research chair, nutrition and metabolism, University of Toronto and St. Michael's Hospital, Toronto; Marianne Grant, R.D., health educator, Texas A&M Health Science Center, Coastal Bend Health Education Center, Corpus Christi; Molly Kimball, R.D., sports dietitian, Ochsner Health Foundation; Renee Simon, nutritional consultant, Northern Westchester Hospital, Mount Kisco, N.Y.; June 8, 2009, Archives of Internal Medicine