A randomized controlled trial of a moderate-fat, low-energy diet compared with a low fat, low-energy diet for weight loss in overweight adults

McManus, Katherine; Antinoro, L; Sacks, Frank M.

doi:10.1038/sj.ijo.0801796

Cited by 311 publications

(224 citation statements)

References 26 publications

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“…15 The scientific literature about this topic is not abundant, but to our knowledge some small clinical trials are consistent with our findings. [19][20][21] They found that the Mediterranean diet is a good alternative diet for weight loss compared with a low-fat diet, both controlled for energy. 19 Fernández de la Puebla et al 20 found that an isocaloric replacement of a saturated fat-rich diet by a Mediterranean diet decreases total body fat in hypercholesterolemic males.…”

Section: Discussionmentioning

confidence: 99%

“…[19][20][21] They found that the Mediterranean diet is a good alternative diet for weight loss compared with a low-fat diet, both controlled for energy. 19 Fernández de la Puebla et al 20 found that an isocaloric replacement of a saturated fat-rich diet by a Mediterranean diet decreases total body fat in hypercholesterolemic males. Flynn et al 21 reported that a Mediterranean diet is at least as effective as any diet published, in patients attending a weight-loss programme.…”

Section: Discussionmentioning

confidence: 99%

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Adherence to a Mediterranean dietary pattern and weight gain in a follow-up study: the SUN cohort

et al. 2005

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Introduction: The promotion of Mediterranean Diets has generated some doubts, because of the concern that its high fat content might lead to the development of obesity. Methods: Longitudinal analysis of 6319 participants in the SUN cohort study. We used a validated semiquantitative food frequency questionnaire (136 items). Baseline adherence to a Mediterranean dietary pattern (MDP) was assessed using a score (score_1) including vegetables, fruits, cereals, nuts, pulses, fish, olive oil and moderate consumption of red wine (positively weighted), whereas meat and dairy products were negatively weighted. We assessed the association between the overall baseline adherence to the MDP (score_1) and subsequent weight change after 28 months of follow-up. We also built another score (score_2) to assess changes in diet during follow-up and appraised the association between the joint exposure to both scores and weight change during follow-up. Results: Participants in the first quartile of score_1 (lowest baseline adherence to MDP) showed a higher weight gain ( þ 0.73 kg) than those in the top quartile ( þ 0.45 kg). The results indicated an inverse dose-response relationship (P for trend ¼ 0.016). A similar inverse association was apparent when we used change in adherence to the MDP (score_2). However, both inverse associations did not remain statistically significant after adjusting for relevant confounders. Consumption of dairy products was inversely associated with weight gain. Conclusions: Although participants increased their average weight during the follow-up period, weight increments were smaller among those with a higher adherence to an 'a priori' defined MDP. Results did not remain statistically significant after multivariate adjustment.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Adherence to a Mediterranean dietary pattern and weight gain in a follow-up study: the SUN cohort

et al. 2005

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“…It has been shown in nutritional interventions in free-living subjects, in which no constraint on body weight was imposed, that subjects who were on a diet rich in nuts tended to lower their body weight (Fraser et al, 2002). McManus et al (2001) suggested that a MEDdiet rich in nuts may represent an attractive alternative to a standard low-fat diet and could result in better long-term adherence, and larger weight loss. Hypotheses have been suggested to explain these observations.…”

Section: Discussionmentioning

confidence: 99%

Effect of a nutritional intervention promoting the Mediterranean food pattern on anthropometric profile in healthy women from the Québec city metropolitan area

et al. 2007

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Objective: To evaluate the impact of a nutritional intervention promoting a Mediterranean food pattern on anthropometric profile in healthy women. Design: Nutritional intervention study. Setting: Laval University, Canada. Subjects: Seventy-seven healthy women started the study and four did not complete the study. Methods: A 12-week nutritional intervention in free-living conditions consisted of two group courses on nutrition and seven individual sessions with a dietitian. A follow-up visit was performed 12 weeks after the end of the intervention (week 24). A Mediterranean dietary score (MedScore), based on the 11 components of the Mediterranean pyramid, was established to evaluate the adherence to the Mediterranean food pattern. Results: Small but significant decreases in body weight and waist circumference were observed after 12 weeks of intervention (0.5 kg and 1.2 cm, respectively (Po0.01)). Increase in partial MedScore for legumes, nuts and seeds (increase in consumption) as well as increase in partial MedScore for sweets (decrease in consumption) were significantly associated with changes in waist circumference (r ¼ À0.36, P ¼ 0.001; r ¼ 0.24, P ¼ 0.05, respectively). No association was observed between changes in anthropometric profile and changes in the consumption of olive oil. Conclusion: Changes in dietary food pattern, more specifically an increase in the consumption of legumes, nuts and seeds, and a decrease in the consumption of sweets, were associated with some beneficial changes in anthropometric profile.

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“…Finally, evidence indicates a diet, moderate in fat that includes nuts and olive oil improves compliance to a weight loss/weight control regimen. 11 The components of peanuts accounting for their highsatiety value have not been identified. One candidate is its fatty acid profile.…”

Section: Discussionmentioning

confidence: 99%

“…For example, inclusion of highfat foods, including peanuts, on an energy restricted diet results in improved compliance, weight loss and increased vegetable consumption. 11 While inclusion of nuts in an energy-controlled diet reportedly does not compromise weight loss, the influence of nut consumption on body weight in free-living, nondieting individuals is less well studied. In a recent intervention, 8 participants were provided 500 (7136) kcals of whole peanuts with no dietary guidance for 8 weeks.…”

Section: Introductionmentioning

confidence: 99%

Effects of peanut oil consumption on appetite and food choice

Iyer

Boateng²,

Sales

et al. 2005

Int J Obes

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Objective: Peanut consumption may improve lipid profiles without promoting weight gain. Both properties have been attributed to their high-unsaturated fat content. Mono and polyunsaturated fatty acids reportedly hold stronger satiety value than saturated fats and may help appetite control. This study investigated the effects of chronic peanut oil consumption on appetite and food choice. Research methods and procedures: A total of 129 healthy adults from three countries (Brazil, Ghana and US) were randomly assigned to one of four treatment arms: consumption of peanut oil, olive oil or safflower oil as 30% of individual resting energy expenditure (REE) for 8 weeks or no dietary intervention. Participants received no other dietary guidance. They completed appetite questionnaires eliciting information about hunger, fullness, desire to eat, and prospective consumption during all waking hours for 1 day at weeks 2 and 6 and for 1 or 3 days at weeks 0, 4 and 8. Diet records were completed at weeks 0, 4 and 8. Results: No differences in appetitive ratings were observed over the 8-week trial. There were no significant treatment by time interactions. Total caloric intake was significantly higher at week 8 relative to baseline (F ¼ 10.08, Po0.05). The increases for each treatment were: peanut oil ¼ 1977114; olive oil ¼ 2377121; safflower oil ¼ 274790; control ¼ 75771. Free-feeding intake, an index of dietary compensation, was reduced significantly at weeks 4 and 8 compared to baseline (F ¼ 9.08, Po0.00). The declines (compensation scores) were (kcals): peanut oil ¼ À2087105 (46%); olive oil ¼ À2357105 (50%); safflower oil ¼ À1867102 (44%). There were no significant differences across countries in appetite ratings. Discussion: A prior intervention with whole peanuts reported a dietary compensation score of 66% over 8 weeks, this compares to a 46% compensation score observed with peanut oil. Our data suggests that the lipid fraction in peanuts elicits a weak effect on satiety.

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A randomized controlled trial of a moderate-fat, low-energy diet compared with a low fat, low-energy diet for weight loss in overweight adults

Cited by 311 publications

References 26 publications

Adherence to a Mediterranean dietary pattern and weight gain in a follow-up study: the SUN cohort

Adherence to a Mediterranean dietary pattern and weight gain in a follow-up study: the SUN cohort

Effect of a nutritional intervention promoting the Mediterranean food pattern on anthropometric profile in healthy women from the Québec city metropolitan area

Effects of peanut oil consumption on appetite and food choice

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