A Comprehensive Critical Assessment of Increased Fruit and Vegetable Intake on Weight Loss in Women

Dreher, Mark L.; Ford, Neil B.

doi:10.3390/nu12071919

Cited by 31 publications

(25 citation statements)

References 79 publications

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“…38 Thus, while shifting consumption away from added sugars, the removal of sugar subsidies could potentially reinforce the direct effect of the intervention by fostering the consumption of healthier foods, such as fruit and vegetable intake, that are inversely associated with weight gain and risk of obesity. 39,40 These results are relatively small compared to an observational study that modeled the effect of a 20% tax on high-sugar snacks and sugar-sweetened beverages, which showed reductions on the average BMI by -0.53 (95% CI -1.01 to -0.06) and a decrease of 2.68 percentage points in the obesity prevalence a year after the introduction of the tax. 22 Another study that modeled the health effects of a tax on sugar predicted an average reduction in body weight of 3.2 kg and a decrease of 4.8 percentage points in the obesity prevalence.…”

Section: Discussionmentioning

confidence: 72%

When Industrial Policies Conflict With Population Health: Potential Impact of Removing Food Subsidies on Obesity Rates

2021

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Objectives: To model the potential impact on obesity of removing butter, cheese, and sugar subsidies in the Canary Islands. Methods: A simulation model was applied based on a local data set of subsidies and retail prices (2007-2016), data on own-price elasticity estimates, and representative nutritional and health surveys. We estimated marginal obesity prevalence and population attributable fraction to assess the potential impact of the butter, cheese, and sugar subsidies intervention. Results: The intervention was predicted to avoid 10 363 obese adults over the study period, because of the reduction of the obesity prevalence by-0.7 percentage points. Overall, the predicted effect was largest in elderly and male groups, although females with a low socioeconomic status experienced the greatest decrease in the prevalence. The population attributable fraction predicted that 4.0% of population with obesity were attributable to the existence of these subsidies. Conclusions: This analysis provides policy makers with the predicted impact on obesity of the butter, cheese, and sugar subsidies disposal, enabling them to incorporate this health impact into decision making across policy areas in the economic and health field. This study aims to model the potential impact on obesity of removing industrial subsidies for butter, cheese and sugar in the Canary Islands.

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Section: Discussionmentioning

confidence: 72%

When Industrial Policies Conflict With Population Health: Potential Impact of Removing Food Subsidies on Obesity Rates

2021

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“…However, healthy diets must also include increases in adequacy or healthy components. According to a critical assessment, weight loss success and long-term weight control result from greater consumption of vegetables and fruits [50] and whole grains [51], which support satiety through textural complexity, the need to chew, and slowing down rates of eating [52].…”

Section: Discussionmentioning

confidence: 99%

A Simple Liking Survey Captures Behaviors Associated with Weight Loss in a Worksite Program among Women at Risk of Type 2 Diabetes

et al. 2021

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In a secondary analysis, we assessed the ability of dietary and physical activity surveys to explain variability in weight loss within a worksite-adapted Diabetes Prevention Program. The program involved 58 overweight/obese female employees (average age = 46 ± 11 years SD; average body mass index = 34.7 ± 7.0 kg/m2 SD) of four long-term care facilities who survey-reported liking and frequency of dietary and physical activity behaviors. Data were analyzed using a latent variable approach, analysis of covariance, and nested regression analysis to predict percent weight change from baseline to intervention end at week 16 (average loss = 3.0%; range—6% gain to 17% loss), and follow-up at week 28 (average loss = 2.0%; range—8% gain to 16% loss). Using baseline responses, restrained eaters (reporting liking but low intakes of high fat/sweets) achieved greater weight loss at 28 weeks than those reporting high liking/high intake (average loss = 3.5 ± 0.9% versus 1.0 ± 0.8% S.E., respectively). Examining the dietary surveys separately, only improvements in liking for a healthy diet were associated significantly with weight loss (predicting 44% of total variance, p < 0.001). By contrasting liking versus intake changes, women reporting concurrent healthier diet liking and healthier intake lost the most weight (average loss = 5.4 ± 1.1% S.E.); those reporting eating healthier but not healthier diet liking (possible misreporting) gained weight (average gain = 0.3 ± 1.4% S.E.). Change in liking and frequency of physical activity were highly correlated but neither predicted weight loss independently. These pilot data support surveying dietary likes/dislikes as a useful measure to capture dietary behaviors associated with weight loss in worksite-based programs. Comparing dietary likes and intake may identify behaviors consistent (appropriate dietary restraint) or inconsistent (misreporting) with weight loss success.

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“…Examples of beneficial FV includes: yellow/orange vegetables, ginger, green peas and more [61,70,76,78,79,83,85].…”

Section: Obesitymentioning

confidence: 99%

“…High intake of FV also increases essential nutrients such as: vitamins, minerals, omega-3 polyunsaturated fatty acids, and they are high in antioxidants & bioactive compounds, like flavonoids & sterols. Examples of beneficial FV includes: yellow/orange vegetables, ginger, green peas and more [ 61 , 70 , 76 , 78 , 79 , 83 , 85 ].…”

Section: Fruits and Vegetables And Covid19 High Risk Groupsmentioning

confidence: 99%

Fruits and Vegetables in the Management of Underlying Conditions for COVID-19 High-Risk Groups

Moreb

Albandary

Jaiswal

et al. 2021

Foods

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SARS-CoV-2 or COVID-19 is a novel coronavirus, which is the cause of the current pandemic with 107,411,561 infections and 2,351,195 death worldwide so far. There are multiple symptoms that are linked with the infection of COVID-19 such as coughing, shortness of breath, congestion together with fatigue, fever, loss of taste or smell, headaches, diarrhea, vomiting, and loss of appetite. The lack of or early stage of development of a cure for COVID-19 illness, there is need for insuring the best possible position of health to be able to fight the virus naturally through a robust immune system to limit severe complication. In this article, we have discussed the role of fruits and vegetables consumption to boost the immune system and major emphasis has been given to high risk group. We have taken into consideration a number of underlying conditions such as people with cardiovascular diseases, obesity, diabetes, chronic obstructive pulmonary disease, chronic kidney disease, hemoglobin disorder such as sickle cell disease, weakened immune system due to organ transplant. Furthermore, factors to improve the immune system, risks associated with quarantine and lifestyle and food handling during COVID-19 has been discussed.

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A Comprehensive Critical Assessment of Increased Fruit and Vegetable Intake on Weight Loss in Women

Cited by 31 publications

References 79 publications

When Industrial Policies Conflict With Population Health: Potential Impact of Removing Food Subsidies on Obesity Rates

When Industrial Policies Conflict With Population Health: Potential Impact of Removing Food Subsidies on Obesity Rates

A Simple Liking Survey Captures Behaviors Associated with Weight Loss in a Worksite Program among Women at Risk of Type 2 Diabetes

Fruits and Vegetables in the Management of Underlying Conditions for COVID-19 High-Risk Groups

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