Modifications in food-group consumption are related to long-term body-weight changes

Louisiana State University, Baton Rouge, Louisiana, United States
American Journal of Clinical Nutrition (Impact Factor: 6.77). 08/2004; 80(1):29-37.
Source: PubMed


Dietary patterns play an important role in the control of body weight.
The aim of this study was to verify whether changes in some dietary patterns over a 6-y follow-up period would be associated with weight changes.
A sample of 248 volunteers of the Québec Family Study were measured twice (visit 1: 1989-1994; visit 2: 1995-2000). Body weight, percentage body fat, subcutaneous skinfold thicknesses, and waist circumference measurements as well as 3-d dietary and physical activity records were obtained at each visit. At visit 2, all participants filled out a food-based questionnaire examining changes in the consumption of 10 food categories. To further investigate the relation between changes in food-group consumption and body-weight changes, a total of 51 food subcategories were identified from dietary records.
A self-reported decrease in the consumption of food in the fat group or an increase in consumption in the fruit group from the food-based questionnaire predicted a lower increase in body weight and adiposity indicators over time. A more detailed examination of the change in food groups between diet records revealed that increases in the consumption of whole fruit as well as skimmed milk and partly skimmed milk were the 2 food patterns that negatively correlated with the changes of each body weight-related indicator.
These results show that changes in the consumption of some specific food groups are associated with body-weight changes. Such specific eating patterns could help to improve obesity treatment and prevention.

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    • "Investigations that have examined the role of dairy products or calcium on weight and fat loss in human subjects have provided mixed results [4] [5] [6] [7]. Drapeau and colleagues [4] examined changes in food patterns in the Québec Family Study, and reported increased consumption of fruits and skimmed milk were 2 food groups that were negatively related to increases in body weight over time. Major et al. [5] conducted a randomized, double-blinded placebo-controlled study to compare the effect of a 15-week weight loss program using calcium plus vitamin D supplementation versus placebo on fat loss. "
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    ABSTRACT: Background. Research on dairy foods to enhance weight and fat loss when incorporated into a modest weight loss diet has had mixed results. Objective. A 15-week controlled feeding study to determine if dairy foods enhance central fat and weight loss when incorporated in a modest energy restricted diet of overweight and obese adults. Design. A 3-week run-in to establish energy needs; a 12-week 500 kcal/d energy reduction with 71 low-dairy-consuming overweight and obese adults randomly assigned to diets: ≤1 serving dairy/d (low dairy, LD) or ≤4 servings dairy/d (adequate dairy, AD). All foods were weighed and provided by the metabolic kitchen. Weight, fat, intra-abdominal adipose tissue (IAAT), subcutaneous adipose tissue (SAT) macrophage number, SAT inflammatory gene expression, and circulating cytokines were measured. Results. No diet differences were observed in weight, fat, or IAAT loss; nor SAT mRNA expression of inflammation, circulating cytokines, fasting lipids, glucose, or insulin. There was a significant increase (P = 0.02) in serum 25-hydroxyvitamin D in the AD group. Conclusion. Whether increased dairy intake during weight loss results in greater weight and fat loss for individuals with metabolic syndrome deserves investigation. Assessment of appetite, hunger, and satiety with followup on weight regain should be considered.
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    • "Authors Details Results and conclusion Adjustments Newby et al. (2003) (67,68) * The Baltimore Longitudinal Study of Aging; 219 women, 240 men (aged 30 – 80 years), 14-year follow-up A dietary pattern rich in low-fat dairy products and high-fibre foods was associated with a smaller increase in BMI and waist circumference (P, 0·05) Age and sex Drapeau et al. (2004) (69) The Qué bec Family Study; 136 women and 112 men ($ 18 years), 6-year follow-up A dietary pattern rich in whole fruit, skimmed and partly skimmed milk was associated with less body-weight gain and adiposity (b 2 0·20 (SE 0·09); P¼ 0·06) "
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    ABSTRACT: As the incidence of obesity is reaching 'epidemic' proportions, there is currently widespread interest in the impact of dietary components on body-weight and food intake regulation. The majority of data available from both epidemiological and intervention studies provide evidence of a negative but modest association between milk and dairy product consumption and BMI and other measures of adiposity, with indications that higher intakes result in increased weight loss and lean tissue maintenance during energy restriction. The purported physiological and molecular mechanisms underlying the impact of dairy constituents on adiposity are incompletely understood but may include effects on lipolysis, lipogeneis and fatty acid absorption. Furthermore, accumulating evidence indicates an impact of dairy constituents, in particular whey protein derivatives, on appetite regulation and food intake. The present review summarises available data and provides an insight into the likely contribution of dairy foods to strategies aimed at appetite regulation, weight loss or the prevention of weight gain.
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    • "Several epidemiologic studies have also reported an inverse relation between dietary calcium (and/or dairy products) and adiposity [12] [13] [14] [15] [16] [17]. "
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    ABSTRACT: An inverse relation between dietary calcium and adiposity has been found in several epidemiologic studies. Recent evidence has also suggested that a calcium-rich diet may have beneficial effects on insulin resistance and dyslipidemia. This study aimed to evaluate the association of dietary calcium intake with global adiposity, abdominal obesity, and metabolic profile in hypertensive patients. In this cross-sectional study, 85 hypertensive patients 25 to 70 y old underwent clinical, dietary, anthropometric, and biochemical evaluations. Participants were stratified into the following two groups according to their usual dietary calcium intake: low calcium group (<800 mg/d) and high calcium group (≥800 mg/d). Fifty-seven participants (11 men and 46 women) were included in the final analyses. Subjects in the low calcium group compared with those in the high calcium group exhibited significantly higher levels of body mass index and percentage of body fat after adjustments for variables that could interfere with those adiposity parameters (P = 0.03 and 0.01, respectively). Patients in the high calcium group had a lower odds ratio for prevalent obesity than those in the low calcium group, even after controlling for potential confounders (P = 0.01). No significant differences were found in abdominal adiposity and metabolic profile between the two groups. Using data from all patients, an inverse and significant association was observed between dietary calcium intake and percentage of body fat, and it remained after controlling for confounders (P = 0.03). The findings of the present study suggest that, in hypertensive patients, higher dietary calcium intake could be associated with lower global adiposity.
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