Relationship between changes in food group variety, dietary intake, and weight during obesity treatment
Relationship between changes in food group variety, dietary intake, and weight during obesity treatment
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DOI：
10.1038/sj.ijo.0802612
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发表时间：
2004-06-01
影响因子：
4.9
通讯作者：
Wing, RR
中科院分区：
文献类型：
--
作者：
Raynor, HA;Jeffery, RW;Wing, RR
背景：实验研究表明，能量密集食物种类较多的饮食会增加消耗量和体重。减少能量密集食物种类可以减少能量和膳食脂肪的摄入，促进体重减轻。目的：探讨肥胖治疗过程中食物种类的变化，以及食物种类变化与膳食摄入量、体重的关系。设计：超重的男性和女性（n=202）被随机分配到两种标准行为治疗中的一种，其中包括不同的运动处方（运动水平为4186千焦/周（1000千卡/周）或10465千焦/周（2500千卡/周）），但饮食相同。从122名参与者中获得了完整的测量数据，其中70名（58%）为女性，平均体重指数为31.3 kg/m(2) （sd =2.5）。测量方法：在0、6和18个月时通过食物频率问卷评估食物组种类和饮食组成。食物组的种类是根据每周在一个食物组中所消耗的食物的百分比来计算的，而不考虑所消耗的份量。结果：在18个月的研究过程中，参与者报告低脂面包（LFB）和蔬菜的种类增加（小于或等于0.001），高脂食物（HFF）和脂肪、油和糖果（FOS）的种类减少（小于或等于0.001）。从0 ~ 6个月，HFF和FOS种类的减少与能量和日粮脂肪摄入百分比的减少有关，HFF种类的减少与体重减轻有关。从6 ~ 18个月，HFF品种减少和LFB品种增加与日粮脂肪消耗百分比降低和体重减轻有关。结论：改变特定食物组的种类可能有助于采用和维持低能量和低脂肪的饮食，产生更好的减肥和维持减肥效果。
Background: Experimental studies show diets with greater variety in energy-dense foods increase consumption and body weight. Reducing variety in energy-dense food groups may decrease energy and dietary fat intake, promoting weight loss.Objective: This study examined changes in food group variety during obesity treatment and the relation between changes in food group variety, dietary intake, and weight.Design: Overweight men and women (n=202) were randomly assigned to one of two standard behavioral treatments with varying exercise prescriptions (exercise level of 4186 kJ/week (1000 kcal/week) or 10465 kJ/week (2500 kcal/week)), but received the same diet. Complete measures were obtained from 122 participants, of which 70 (58%) were female, with a mean body mass index of 31.3 kg/m(2) (s.d.=2.5).Measurements: Food group variety and diet composition were assessed at 0, 6, and 18 months from food-frequency questionnaires. Food group variety was calculated as percent of foods consumed on a weekly basis within a food group, irrespective of servings consumed.Results: Participants reported increased variety (Pless than or equal to0.001) in low-fat breads (LFB) and vegetables, and decreased variety (Pless than or equal to0.001) in high-fat foods (HFF), and fats, oils, and sweets (FOS) over the course of the 18-month study. From 0 to 6 months, decreased HFF and FOS variety was associated with reduced energy and percent dietary fat intake, and decreased HFF variety was related to weight loss. From 6 to 18 months, decreased HFF variety and increased LFB variety was associated with reduced percent dietary fat consumed and weight loss.Conclusion: Changing variety in specific food groups may help in adopting and sustaining a diet low in energy and fat, producing better weight loss and weight loss maintenance.