Factors associated with choice of a low-fat or low-carbohydrate diet during a behavioral weight loss intervention.
Study Goal
The researchers aimed to determine factors influencing the choice between a low-fat/low-calorie diet and a low-carbohydrate diet and whether food preferences influenced diet selection.
Results Summary
The study found that baseline dietary intake patterns, particularly higher fat and lower carbohydrate intake, and food preferences were associated with choosing a low-carbohydrate diet. Diet choice was not influenced by demographic or health factors, and few participants switched diets during the study.
Population
Adults undertaking a weight loss effort, including those with varying BMI and diabetes status.
Effective Dosage
Not specified
Duration
48 weeks
Interactions
None mentioned
| Intervention | Direction | Endpoint | Population | Dosage | Impact | Claim # |
|---|---|---|---|---|---|---|
low-fat/low-calorie diet | no change | diet choice | choice arm participants | 44 (42%) | was chosen by | #1 |
low-carbohydrate diet | no change | diet choice | choice arm participants | 61 (58%) | was chosen by | #2 |
low-carbohydrate diet choice | increase | baseline higher percent fat intake | choice arm participants | p=0.007 | was associated with | #3 |
low-carbohydrate diet choice | decrease | baseline lower percent carbohydrate intake | choice arm participants | p=0.02 | was associated with | #4 |
low-carbohydrate diet choice | no change | food preferences consistent with a low-carbohydrate diet according to FPQ | choice arm participants | p<0.0001 | was associated with | #5 |
FPQ diet preference | no change | diet choice | choice arm participants | p=0.001 | was associated with | #6 |
low-fat diet choice | increase | concerns about negative health effects of the unselected diet | participants selecting the low-fat diet | more influential | was influenced by | #7 |
low-carbohydrate diet | decrease | diet adherence | low-carbohydrate diet participants | three | switched from | #8 |
low-fat diet | decrease | diet adherence | low-fat diet participants | two | switched from | #9 |
Individuals undertaking a weight loss effort have a choice among proven dietary approaches. Factors contributing to choice of either a low-fat/low-calorie diet or a low-carbohydrate diet, two of the most studied and popular dietary approaches, are unknown. The current study used data from participants randomized to the 'choice' arm of a trial examining whether being able to choose a diet regimen yields higher weight loss than being randomly assigned to a diet. At study entry, participants attended a group session during which they were provided tailored feedback indicating which diet was most consistent with their food preferences using the Geiselman Food Preference Questionnaire (FPQ), information about both diets, and example meals for each diet. One week later, they indicated which diet they chose to follow during the 48-week study, with the option of switching diets after 12 weeks. Of 105 choice arm participants, 44 (42%) chose the low-fat/low-calorie diet and 61 (58%) chose the low-carbohydrate diet. In bivariate analyses, diet choice was not associated with age, race, sex, education, BMI, or diabetes (all p > 0.05). Low-carbohydrate diet choice was associated with baseline higher percent fat intake (p = 0.007), lower percent carbohydrate intake (p = 0.02), and food preferences consistent with a low-carbohydrate diet according to FPQ (p < 0.0001). In a multivariable logistic regression model, only FPQ diet preference was associated with diet choice (p = 0.001). Reported reasons for diet choice were generally similar for those choosing either diet; however, concerns about negative health effects of the unselected diet was rated as more influential among participants selecting the low-fat diet. Only three low-carbohydrate and two low-fat diet participants switched diets at 12 weeks. Results suggest that when provided a choice between two popular weight loss dietary approaches, an individual's selection is likely influenced by baseline dietary intake pattern, and especially by his or her dietary preferences. Research is needed to determine if congruency between food preferences and dietary approach is associated with weight loss.