Nuclear Research Center Negev, Dimona, Israel.
J Am Coll Nutr. 2011 Dec;30(6):491-501. doi: 10.1080/07315724.2011.10719995.
Distinct weight loss dietary strategies are associated with changes in specific food groups.
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).
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.
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).
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.
不同的减重饮食策略与特定食物组别的变化有关。
在一项为期 2 年的低脂、地中海式、低碳水化合物干预试验（DIRECT）中，研究特定食物组别的重量变化对减重的影响。
我们使用经过验证的电子食物频率问卷，评估了 322 名参与者（BMI=31kg/m²；年龄=52 岁；86%为男性）在基线时摄入的 12 种食物组别的变化。
基线时食用的 3592.9±1558（g/d±SD）食物的重量主要由液体组成（不包括水，占食物总重量的 32.6%）；蔬菜（18.8%）、水果（17.7%）、奶制品（9.0%）、肉类（7.7%）和面包/谷物/面条/土豆（7.1%）。参与者在 6 个月时食物摄入量显著减少了 283.73±1342（g/d±SD），在 24 个月时减少了 963.36±1869（g/d±SD）（与基线相比，p<0.05）。不同饮食组的食物重量变化相似（p=0.366），而低脂、地中海和低碳水化合物组的 6 个月体重减轻分别为-4.6±4.4kg、-4.7±4.9kg 和-6.4±6.6kg；p<0.026）。在多元回归模型中，调整了年龄、性别、基线体重和 12 种食物组别的体重摄入量变化（g/d），6 个月（快速减重阶段）的独立饮食预测因素（标准化-β）如下：低脂组甜食和蛋糕的摄入量减少（β=0.493；p=0.008），地中海组粗豆类的摄入量有增加的趋势（β=-0.196；p=0.061），低碳水化合物饮食组蔬菜的摄入量增加（β=-0.249；p=0.018）。在整个组中，在进一步调整饮食类型的模型中，快速减重阶段的主要预测因素如下：蔬菜摄入量增加约 140g/d（β=-0.116；p=0.045），甜食和蛋糕摄入量减少约 30g/d（β=0.162；p=0.010）。整个组成功减重 2 年的普遍预测因素如下：蔬菜摄入量增加（β=-0.192；p=0.007）和肉类摄入量增加（β=-0.146；p=0.026），鸡蛋摄入量减少（β=0.187；p=0.003），加工豆类摄入量减少（β=0.195；p=0.002）和饮料摄入量减少（β=0.135；p=0.032）。
2 年的体重减轻与总食物摄入量减少约 1kg 有关，并且可以通过不同饮食策略中特定食物组别的各种变化来实现。所有饮食策略中快速减重阶段成功减重的普遍预测因素是增加蔬菜的摄入量和减少甜食和蛋糕的摄入量。
