Latal Radek, Habanova Marta, Pastrnakova Jana, Hamulka Jadwiga
Institute of Nutrition and Genomics on Faculty of Agrobiology and Food Resources of Slovak University of Agriculture in Nitra, Nitra, Slovakia (RL, MH, JP).
Department of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences SGGW (SGGW-WULS), Warsaw, Poland (JH).
Am J Lifestyle Med. 2025 Jun 23:15598276251353746. doi: 10.1177/15598276251353746.
Community-based interventions using an Whole Food Plant-Based Diet (WFPB) effectively promote weight loss and reduce cardiovascular risk factors. Although in-person delivery fosters valuable social interaction, it also increases costs and limits scalability. This pilot study evaluated a 5-week, remotely delivered WFPB intervention with online community support among 18 women with overweight or obesity, 16 of who completed outcome measures. Participants received WFPB meal plans, attended weekly remote sessions, and posted daily meal photos in a dedicated Facebook group, to facilitate interaction between participants. Weight, fat mass, body mass index, lipid profile, and blood pressure were assessed at baseline, Week 5, and Week 12 (7 weeks post-intervention). At Week 5, mean weight loss was 4.99 ± 1.84 kg ( < .001), with 80% of participants losing an additional 2.63 ± 1.58 kg during follow-up. By Week 12, total weight loss averaged 6.86 ± 3.00 kg, with 80% from fat mass. Significant reductions in total and LDL cholesterol ( < .001) and systolic blood pressure ( < .001) persisted. High online group engagement correlated with greater post-intervention weight loss (r = 0.62, < .05). These findings support the feasibility of digitally delivered WFPB programs for improving weight and cardiometabolic health, and warrant future large-scale, extended trials to confirm and refine their long-term effectiveness and generalizability.
采用全植物性食物饮食（WFPB）的社区干预措施能有效促进体重减轻并降低心血管危险因素。尽管面对面授课能促进有价值的社交互动，但也会增加成本并限制可扩展性。这项试点研究评估了一项为期5周、通过远程方式实施的WFPB干预措施，该措施在18名超重或肥胖女性中进行，并提供在线社区支持，其中16人完成了结果测量。参与者收到WFPB饮食计划，参加每周的远程课程，并在一个专门的Facebook群组中每日上传饮食照片，以促进参与者之间的互动。在基线、第5周和第12周（干预后7周）评估体重、脂肪量、体重指数、血脂谱和血压。在第5周时，平均体重减轻4.99±1.84千克（P<0.001），80%的参与者在随访期间又减轻了2.63±1.58千克。到第12周时，总体重减轻平均为6.86±3.00千克，其中80%来自脂肪量。总胆固醇和低密度脂蛋白胆固醇（P<0.001）以及收缩压（P<0.001）持续显著降低。较高的在线群组参与度与干预后更大的体重减轻相关（r = 0.62，P<0.05）。这些发现支持了通过数字方式提供WFPB项目以改善体重和心脏代谢健康的可行性，并需要未来进行大规模、长期试验以确认和完善其长期有效性和普遍性。
