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Meal pattern and risk factor evaluation in one-year completers of a weight reduction program for obese men - the "Gustaf" study
Obesity Unit, Huddinge University Hospital, Huddinge, Sweden.
Swedish Dairy Association, Stockholm, Sweden.
Obesity Unit, Huddinge University Hospital, Huddinge, Sweden.
2000 (Engelska)Ingår i: Journal of Internal Medicine, ISSN 0954-6820, E-ISSN 1365-2796, Vol. 247, s. 30-38Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

Objectives: To evaluate changes in meal patterns and in obesity related risk factors after 1 year of treatment in obese men. Design: Data from two 24-h dietary recalls, performed at base-line and after 1 year of treatment, were related to changes in medical risk factors. Setting: Academic obesity unit. Subjects: Sixty-three men, aged 44 (eight) years (mean [SD]) and Base- line Body Mass Index (BMI) 37.4 (4.6) kg m-2, who had completed 1 year of treatment. The men were subdivided by tertiles according to weight change: tertile I (n = 21), mean +0.3 kg, tertile II (n = 21), mean -5.8 kg and tertile III (n = 21), mean -14.2 kg. Main outcome measures: Weight loss, changes in meal patterns and in obesity related medical risk factors. Results: The reported mean energy intake decreased after treatment in tertiles II and III by 700 (1300) kcal (P < 0.05) and 700 (900) kcal (P = 0.001), respectively. In tertile III the energy-% from fat decreased (P < 0.05) with a reciprocal increase in energy-% from protein (P < 0.05). The frequency of snacks of a low nutritional quality decreased (P < 0.01) in tertile III together with an increase in energy-% from 'hot meals of good quality' (P < 0.05). Obesity related risk factors (anthropometry, blood pressure, serum lipid concentrations, blood glucose and plasma insulin) improved in a beneficial way only in tertile III. Conclusions: The weight loss in the successful tertile III men was to a great extent explained by fewer low quality snacks but more energy from high quality meals. These changes reflected the behaviour modification strategy recommended.

Ort, förlag, år, upplaga, sidor
2000. Vol. 247, s. 30-38
Nyckelord [en]
energy intake; meal pattern; men; obesity; risk factors; weight loss
Nationell ämneskategori
Annan medicin och hälsovetenskap
Identifikatorer
URN: urn:nbn:se:hig:diva-26337DOI: 10.1046/j.1365-2796.2000.00569.xISI: 000085367900006PubMedID: 10672128Scopus ID: 2-s2.0-0033960271OAI: oai:DiVA.org:hig-26337DiVA, id: diva2:1195201
Tillgänglig från: 2008-10-17 Skapad: 2018-04-04Bibliografiskt granskad

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