Effect of changes in the intake of weight of specific food groups on successful body weight loss during a multi-dietary strategy intervention trial.
Study Goal
The researchers aimed to assess the effect of changes in dairy intake on weight loss within different dietary strategies over a 2-year period.
Results Summary
Dairy accounted for 9.0% of baseline food weight, but the study did not specifically highlight its role in weight loss outcomes. Changes in dairy intake were not identified as a significant predictor of weight loss in any diet group.
Population
322 participants (BMI = 31 kg/m², age = 52 years, 86% men)
Effective Dosage
Not specified
Duration
2 years
Interactions
None mentioned
| Intervention | Direction | Endpoint | Population | Dosage | Impact | Claim # |
|---|---|---|---|---|---|---|
low-fat, Mediterranean, low-carbohydrate diet intervention trial (DIRECT) | decrease | food intake | 322 participants (body mass index [BMI] = 31 kg/m(2); age = 52 years; 86% men) | 283.73 ± 1342 (g/d ± SD) at 6 months and by 963.36 ± 1869 (g/d ± SD) at 24 months | significantly reduced | #1 |
low-fat diet | decrease | sweets and cakes | low-fat group | β = 0.493 | decreased consumption | #2 |
Mediterranean diet | increase | crude legumes | Mediterranean group | β = -0.196 | tendency toward increased | #3 |
low-carbohydrate diet | increase | vegetable intake | low-carbohydrate diet group | β = -0.249 | increased | #4 |
dietary changes | increase | vegetables | entire group | ~140 g/d (β = -0.116) | increased | #5 |
dietary changes | decrease | intake of sweets and cakes | entire group | ~30 g/d (β = 0.162) | decreased | #6 |
dietary changes | increase | intake of vegetables | entire group | β = -0.192 | increased | #7 |
dietary changes | increase | intake of meat | entire group | β = -0.146 | increased | #8 |
dietary changes | decrease | intake of eggs | entire group | β = 0.187 | decreased | #9 |
dietary changes | decrease | intake of processed legumes | entire group | β = 0.195 | decreased | #10 |
dietary changes | decrease | intake of beverages | entire group | β = 0.135 | decreased | #11 |
low-fat diet | decrease | body weight | low-fat group | -4.6 ± 4.4 kg | body weight loss | #12 |
Mediterranean diet | decrease | body weight | Mediterranean group | -4.7 ± 4.9 kg | body weight loss | #13 |
low-carbohydrate diet | decrease | body weight | low-carbohydrate group | -6.4 ± 6.6 kg | body weight loss | #14 |
BACKGROUND: Distinct weight loss dietary strategies are associated with changes in specific food groups. OBJECTIVE: To address the effect of changes in specific weight of food groups on weight loss in a 2-year low-fat, Mediterranean, low-carbohydrate intervention trial (DIRECT). METHODS: We assessed changes in the intake of 12 food groups among 322 participants (body mass index [BMI] = 31 kg/m(2); age = 52 years; 86% men), using a validated electronic food frequency questionnaire. RESULTS: The weight of the 3592.9 ± 1558 (g/d ± SD) of baseline food consumed consisted mainly of liquids, excluding water (32.6% of total weight of food); vegetables (18.8%), fruits (17.7%), dairy (9.0%), meat (7.7%), and bread/cereal/pasta/potatoes (7.1%). Participants significantly reduced food intake by 283.73 ± 1342 (g/d ± SD) at 6 months and by 963.36 ± 1869 (g/d ± SD) at 24 months (p < 0.05 as compared with baseline). Food weight changes were similar across diet groups (p = 0.366), whereas 6-month body weight loss was -4.6 ± 4.4 kg, -4.7 ± 4.9 kg, and -6.4 ± 6.6 kg for low-fat, Mediterranean, and low-carbohydrate groups, respectively; p < 0.026). In multivariate regression models, adjusted for age, sex, baseline body weight, and changes in weight intake of 12 food groups (g/d), independent dietary predictors (standardized-β) at 6 months (rapid weight loss phase) were as follows: decreased consumption of sweets and cakes (β = 0.493; p = 0.008) in the low-fat group, tendency toward increased crude legumes (β = -0.196; p = 0.061) in the Mediterranean group, and increased vegetable intake (β = -0.249; p = 0.018) in the low-carbohydrate diet group. In the entire group, in models further adjusted for diet type, leading predictors for rapid weight loss phase were as follows: increased vegetables by ~140 g/d (β = -0.116; p = 0.045) and decreased intake of sweets and cakes by ~30 g/d (β = 0.162; p = 0.010). Universal predictors for 2-year successful weight loss in the entire group were as follows: increased intake of vegetables (β = -0.192; p = 0.007) and meat (β = -0.146; p = 0.026) and decreased intake of eggs (β = 0.187; p = 0.003), processed legumes (β = 0.195; p = 0.002), and beverages (β = 0.135; p = 0.032). CONCLUSIONS: Two-year weight loss is associated with a decrease of ~1 kg of total food consumed and may be achieved by a variety of changes in specific food groups within different diet strategies. Universal predictors of successful weight loss in the rapid weight loss phase across all diet strategies are increasing the weight of intake of vegetables and decreasing the weight of intake of sweets and cakes.