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The effectiveness of dietary protein for losing or
maintaining weight is
supported.

Astrup A.
Carbohydrates as macronutrients in relation to protein and
fat for body
weight control.
Int J Obes (Lond). 2006 Dec;30 Suppl 3:S4-9.
PMID: 17130859

There is a need to explore how to increase the satiating
power of the diet,
so that people feel full with less energy, and by this means
reduce their
spontaneous energy intake. A reduction of dietary fat from
typically 37-27%
of total calories will produce a weight loss of 3-5 kg over
6 months,
depending on the amount and source of carbohydrate and
protein in the diet.
The weight loss is sustained as long as the diet composition
is adhered to,
and evidence from the large Women's Health Initiative
dietary intervention
trial showed that those who complied with the fat reduction
without any
energy restriction maintained a lower body weight over 9
years than those on
a normal fat diet. The predominant mechanism for the weight
loss effect is
the lower energy density of the fat-reduced diet, so that
this diet provides
more food volume and weight for less energy, and hence
greater satiating
effect than a higher-fat diet. It is likely that the diet
also provides a
metabolic advantage in individuals susceptible to obesity by
a genetically
determined impaired ability to rapidly adjust fat oxidation
in response to
increasing the dietary fat content. The carbohydrate source
is also
important for the diet's effect on body weight, that is,
whereas sugars in
solid foods seem to have the same satiating effect than
starch, sugar in
drinks seems to exert a low inhibition of subsequent food
intake. Newer
research indicates that increasing the protein content at
the expense of fat
and carbohydrate might offer a way to increase the satiating
and thermogenic
effect of ad lib diets, and facilitate weight loss and
maintenance.