Changes in diet quality during a 12 month weight loss randomised controlled trial

Wibisono, Cinthya; Probst, Yasmine; Neale, Elizabeth P.; Tapsell, Linda C.

doi:10.1186/s40795-017-0157-z

Cited by 11 publications

(9 citation statements)

References 95 publications

(131 reference statements)

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“…A clinical trial that provided participants with walnuts reported improvements in overall dietary quality ( 58 ). Previous research has also suggested that the provision of walnuts in the context of healthy eating advice resulted in significant increases in the quality of the overall diet patterns ( 59 ), with increased fruit consumption and decreased discretionary food consumption reported ( 10 ). Nut consumers may also have higher intakes of vegetables ( 60 , 61 ).…”

Section: Discussionmentioning

confidence: 99%

Identifying Usual Food Choice Combinations With Walnuts: Analysis of a 2005–2015 Clinical Trial Cohort of Overweight and Obese Adults

et al. 2020

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Consumption of nuts has been associated with a range of favorable health outcomes. Evidence is now emerging to suggest that walnuts may also play an important role in supporting the consumption of a healthy dietary pattern. However, limited studies have explored how walnuts are eaten at different meal occasions. The aim of this study was to explore the food choices in relation to walnuts at meal occasions as reported by a sample of overweight and obese adult participants of weight loss clinical trials. Baseline usual food intake data were retrospectively pooled from four food-based clinical trials (n = 758). A nut-specific food composition database was applied to determine walnut consumption within the food intake data. The a priori algorithm of association rules was used to identify food choices associated with walnuts at different meal occasions using a nested hierarchical food group classification system. The proportion of participants who were consuming walnuts was 14.5% (n = 110). The median walnut intake was 5.14 (interquartile range, 1.10-11.45) g/d. A total of 128 food items containing walnuts were identified for walnut consumers. The proportion of participants who reported consuming unsalted raw walnut was 80.5% (n = 103). There were no identified patterns to food choices in relation to walnut at the breakfast, lunch, or dinner meal occasions. A total of 24 clusters of food choices related to walnuts were identified at others (meals). By applying a novel food composition database, the present study was able to map the precise combinations of foods associated with walnuts intakes at mealtimes using data mining. This study offers insights into the role of walnuts for the food choices of overweight adults and may support guidance and dietary behavior change strategies.

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Section: Discussionmentioning

confidence: 99%

Identifying Usual Food Choice Combinations With Walnuts: Analysis of a 2005–2015 Clinical Trial Cohort of Overweight and Obese Adults

et al. 2020

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“…43 However, the SFA and weight show no significant reduction in this study, probably due to the type of the whole food consumed was generally the same with some changes based on their dietary assessment. 44 During the study period, reducing salt intake (e.g., soy sauce, added salt in the cooking, flavour enhancers) was one of the main components in the lifestyle modification intervention. The recommendation was to limit salt intake to 5 g per day (3 mg sodium).…”

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Improvement of nutritional intake for the low-income urban dwellers with hypertension in Malaysia

et al. 2020

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Objective: To ascertain the effect of dietary practice modification and a peer-support home blood pressure monitoring program on the nutritional intake (macronutrients and micronutrients), blood pressure and biochemical profiles of hypertension patients in a low-income community setting. Methods: This is a pre- and post-measurement intervention study conducted in low-income community housing projects in Kuala Lumpur, Malaysia. A total of 90 participants aged 18 years and above with hypertension received intervention. The participants were divided into small groups and received instructions on the use of home blood pressure measurement. They also attended a series of talks on dietary intake modification and exercise demonstration for the first six months (active phase). In another 6 months (maintenance phase), they received only pamphlet and SMS reminders. Their anthropometry, blood pressure, dietary, and biochemical parameter changes were measured at baseline, 6 months, and 12 months of intervention. Results: Macronutrients and micronutrients showed a significant improvement at the end of 12-month dietary intervention. The energy, carbohydrate, protein, total fat, sodium, and potassium are showing significant reduction from baseline to end of the 12-month intervention. There is no significant reduction in blood pressure. Fasting blood glucose, renal sodium, triglyceride, low-density lipoprotein cholesterol and high-density lipoprotein cholesterol showed a significant improvement, after controlling for age and reported physical activity. Conclusion: The intervention improved the nutritional intake and biochemical profiles of the low-income urban population with hypertension. This promising result should be replicated in a larger scale study.

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“…Median intakes at 3 months showed a similar shortfall to that of the average Australian adults consumption patterns ( 11 ) . Because HealthTrack was primarily a weight loss intervention, the significant reduction in total energy intakes over 3 months ( 13 ) could have reflected intakes of these two food groups, even taking reductions in discretionary food consumption into account ( 21,22 ) . Furthermore, previous research from this team has shown that rather than switching to a higher quality dairy products male participants opted to eliminate them completely ( 23 ) .…”

Section: Discussionmentioning

confidence: 99%

Exploring dietary changes in an interdisciplinary intervention trial: Application of a dietary guidelines food composition database

Zoszak

Neale

Tapsell

et al. 2020

J Human Nutrition Diet

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Changes in diet quality during a 12 month weight loss randomised controlled trial

Abstract: Background: Reductions in energy intake are seen in weight loss trials, but whether this occurs with improvements to diet quality (DQ) is less established. The aim of this study was to evaluate changes in diet quality in a sample of volunteers in a weight loss trial.

Cited by 11 publications

References 95 publications

Identifying Usual Food Choice Combinations With Walnuts: Analysis of a 2005–2015 Clinical Trial Cohort of Overweight and Obese Adults

Identifying Usual Food Choice Combinations With Walnuts: Analysis of a 2005–2015 Clinical Trial Cohort of Overweight and Obese Adults

Improvement of nutritional intake for the low-income urban dwellers with hypertension in Malaysia

Exploring dietary changes in an interdisciplinary intervention trial: Application of a dietary guidelines food composition database

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