Schulz M, Nöthlings U, Hoffmann K, Bergmann MM, Boeing H. Identification of a food pattern characterized by high-fiber and low-fat food choices associated with low prospective weight change in the EPIC-Potsdam cohort. J Nutr 135, 1183-1189

Department of Epidemiology, German Institute of Human Nutrition Potsdam-Rehbruecke, Germany.
Journal of Nutrition (Impact Factor: 3.88). 05/2005; 135(5):1183-9.
Source: PubMed


The aim of the study was to identify a dietary pattern predictive of subsequent annual weight change by using dietary composition information. Study subjects were 24,958 middle-aged men and women of the European Prospective Investigation into Cancer and Nutrition-Potsdam cohort. To derive dietary patterns, we used the reduced rank regression method with 3 response variables presumed to affect weight change: fat density, carbohydrate density, and fiber density. Annual weight change was computed by fitting a linear regression line to each person's body weight data (baseline, and 2- and 4-y follow-up) and determining the slope. In linear regression models, the pattern score was related to annual weight change. We identified a food pattern of high consumption of whole-grain bread, fruits, fruit juices, grain flakes/cereals, and raw vegetables, and of low consumption of processed meat, butter, high-fat cheese, margarine, and meat to be predictive of subsequent weight change. Mean annual weight gain gradually decreased with increasing pattern score (P for trend < 0.0001), i.e., subjects scoring high for the pattern maintained their weight or gained significantly less weight over time compared with subjects with an opposite pattern. However, the prediction of annual weight change by the food pattern was significant only in nonobese subjects. In this study population, we identified a food pattern characterized by high-fiber and low-fat food choices that can help to maintain body weight or at least prevent excess body weight gain.

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    • "No No relationship was observed between the food group that included bread and the risk of presenting with obesity None Conclusions from prospective cohort studies Schulz et al. (2002) (17) No Food group that did not include bread was associated with weight change over time None Schulz et al. (2005) (18) Yes Food group that included whole-meal bread was predictive of avoiding weight gain Beneficial Liu et al. (2003) (19) Yes Whole-meal bread included in the food group was associated with no weight gain over time; the opposite for refined bread Food group that included whole-meal bread was beneficial Food group that included refined bread was associated with weight gain Halkjaer et al. (2004) (20) Yes High intake of refined bread was associated with increased WC in females Food group that included refined bread was associated with increased WC No relationship was observed for the food group that included whole-meal bread Togo et al. (2004) (21) Yes Bread was not predictive of changes in ponderal status or development of obesity None Koh-Banerjee et al. (2004) (22) Yes Whole-meal bread included in the food group was predictive (negatively associated) of ponderal gain; no influence was observed for refined bread Food group that included whole-meal bread was beneficial No relationship was observed for the food group that included refined bread Halkjaer et al. (2006) (23) Yes Refined bread was associated with WC gain in females. This association was not observed for whole-meal bread Food group that included refined bread was associated with increased WC No relationship was observed for the food group that included whole-meal bread Conclusions from intervention studies Stamler & Dolecek (1997) (24) No In the intervention group, the percentage of energy from bread and cereals was increased in individuals belonging to the group of greater weight loss Beneficial WC, waist circumference; WHR, waist:hip ratio. "
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    ABSTRACT: Some studies have indicated that promoting the Mediterranean diet pattern as a model of healthy eating may help to prevent weight gain and the development of overweight/obesity. Bread consumption, which has been part of the traditional Mediterranean diet, has continued to decline in Spain and in the rest of the world, because the opinion of the general public is that bread fattens. The present study was conducted to assess whether or not eating patterns that include bread are associated with obesity and excess abdominal adiposity, both in the population at large or in subjects undergoing obesity management. The results of the present review indicate that reducing white bread, but not whole-grain bread, consumption within a Mediterranean-style food pattern setting is associated with lower gains in weight and abdominal fat. It appears that the different composition between whole-grain bread and white bread varies in its effect on body weight and abdominal fat. However, the term 'whole-grain bread' needs to be defined for use in epidemiological studies. Finally, additional studies employing traditional ways of bread production should analyse this effect on body-weight and metabolic regulation.
    The British journal of nutrition 04/2015; 113(S2):S29-S35. DOI:10.1017/S0007114514003249 · 3.45 Impact Factor
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    • "Previous studies have reported that dietary patterns that are high in fruits, vegetables, and fibre might be associated with a reduced risk of obesity [12]. The European Prospective Investigation into Cancer and Nutrition (EPIC) Potsdam cohort found that dietary patterns that are high in fruit, and vegetables and low in high-fat dairy are associated with significantly less weight gain over a 4-year period [13]. In a US study, consuming a diet high in fruit, vegetables, and reduced-fat dairy, and low in meat, fast food, was associated with smaller gains in body mass index and waist circumference [14]. "
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    ABSTRACT: Background Obesity among patients with schizophrenia is a growing concern because being overweight is widely regarded as a major risk factor for cardiovascular disease and premature death. Dietary patterns have been suggested as one modifiable factor that may play a role in development of obesity. The objective of this study was to examine the association between dietary patterns and obesity among patients with schizophrenia in Japan. Methods We recruited patients (n = 338) aged 44.0 ± 13.2 (mean ± SD) years with a DSM-IV diagnosis of schizophrenia who were admitted to four psychiatric hospitals using a cross-sectional design. Diet was assessed with a validated brief-type self-administered diet history questionnaire (BDHQ). Dietary patterns from 52 predefined food groups were extracted by principal component analysis. Results A total of 61 subjects (18.0%) were classified as obese. Three dietary patterns were identified: the healthy dietary pattern, the processed food dietary pattern, and the alcohol and accompanying dietary patterns. After adjusting for age and gender, patients within the high tertile of each healthy dietary pattern (OR = 0.29, 95% CI = 0.13 to 0.62) and processed food dietary pattern (OR = 0.44, 95% CI = 0.22 to 0.89) had a significantly lower risk for obesity compared with low tertile of dietary pattern. Conclusions Our findings suggest that dietary patterns, including higher intake of protein, fat, n-3 polyunsaturated fatty acids, n-6 polyunsaturated fatty acids, and vitamins, may be related to a decreased prevalence of obesity within patients with schizophrenia. Future longitudinal research exploring dietary patterns and obesity among patients with schizophrenia is warranted.
    BMC Psychiatry 06/2014; 14(1):184. DOI:10.1186/1471-244X-14-184 · 2.21 Impact Factor
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    • "However, an increase in dietary fiber and vitamins could partly explain the lower blood pressure and decreased serum lipid markers observed in the intervention group. Fiber is a dietary factor that has received substantial attention [17,18]. Burton-Freeman reported that dietary fiber functions as an energy intake regulator [19]. "
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    ABSTRACT: Metabolic syndrome is now widely appreciated as a cluster of metabolic abnormalities such as visceral obesity, hypertension, hyperglycemia and dyslipidemia. To date, incidence of metabolic syndrome is continuously increasing worldwide.In addition, low vegetable consumption has recently become a serious issue in Japan. Furthermore, Japan is facing a shortfall in places offering food that can help prevent metabolic syndrome in the first place. Our study is designed to influence these developments. We conducted a non-randomized controlled trial by offering a Japanese-style healthy lunch menu to middle-aged men in a workplace cafeteria. This menu was designed to prevent and reduce metabolic syndrome. This intervention study took the form of a non-randomized controlled trial. Participants chose the control or intervention group. The control group consumed their habitual lunches without restriction and only nutrient contents were assessed. The intervention group received a Japanese-style healthy lunch at a workplace cafeteria for 3 months. The participants worked in offices at a city hall and mostly had low levels of physical activity. Data of 35 males (control group: 7 males, intervention group: 28 males, mean age: 47.2 +/- 7.9 years) were collected and analyzed. We obtained an effective outcome by demonstrating that ongoing intake of a Japanese-style healthy lunch decreased blood pressure and serum lipids and increased plasma ghrelin levels. The results grew more pronounced as intake of Japanese-style healthy lunches increased in frequency. This study presents new empirical data as a result of an original intervention program undertaken in Japan. A Japanese-style healthy lunch menu containing many vegetables consumed can help prevent and/or improve metabolic syndrome.
    Lipids in Health and Disease 03/2014; 13(1):57. DOI:10.1186/1476-511X-13-57 · 2.22 Impact Factor
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