title: Diet composition related to body fat in a multivariate study of 203 men.
abstract: OBJECTIVE
  To assess whether usual diet (especially intake of dietary fat, carbohydrate, and fiber) was related to body fat percentage in healthy men.
  
  
  METHODS
  A written questionnaire provided data on demographic and lifestyle characteristics. Dietary fat, carbohydrate, protein, and fiber intakes were analyzed using the National Cancer Institute food frequency questionnaire. Percentage of body fat was determined using three-site skinfold measurements, and a submaximal treadmill test was used to estimate aerobic fitness.
  
  
  METHODS
  Subjects were 203 healthy men (14.0 +/- 5.3% mean body fat) aged 21 to 71 years. The subjects were chosen from randomly selected districts within Utah County and volunteered for free diet and fitness evaluations.
  
  
  METHODS
  Multiple regression analysis determined the extent to which the individual diet components predicted body composition before and after controlling for energy intake, fitness level, body weight, and age. Multivariate analysis of variance was used to compare relative body fat groups in regard to dietary variables.
  
  
  RESULTS
  Reported intakes of carbohydrate (P = .0085, R2 = .022), complex carbohydrate (P = .0127, R2 = .024), and fiber (P = .002, R2 = .03) were inversely associated with body fat after controlling for age, energy intake, and fitness level. Energy intake was positively related to body fat after controlling for age, fitness level, and body weight. When subjects were separated into low-, moderate-, and high-body-fat groups, the fattest subjects reported eating significantly more dietary fat (P = .05) and less carbohydrate (P = .01), complex carbohydrate (P = .01), and fiber (P = .005) than the leanest subjects. No significant difference in reported energy intake was noted across body fat groups.
  
  
  CONCLUSIONS
  Composition of the diet may play a role in obesity beyond energy intake in men over the long-term. Lifestyle changes for men should probably include modifications in diet composition, especially increased consumption of foods high in complex carbohydrate and fiber.
authors.affiliation: Department of Physical Education, Brigham Young University, Provo, Utah 84602, USA.
authors.forename: L H
authors.initials: LH
authors.lastname: Nelson
authors.forename: L A
authors.initials: LA
authors.lastname: Tucker
mesh_terms: D000273:Adipose Tissue / Q000033:anatomy & histology*; D000328:Adult; D000368:Aged; D000704:Analysis of Variance; D001823:Body Composition; D004032:Diet; D004040:Dietary Carbohydrates / Q000008:administration & dosage; D004041:Dietary Fats / Q000008:administration & dosage; D004043:Dietary Fiber / Q000008:administration & dosage; D004044:Dietary Proteins / Q000008:administration & dosage; D002149:Energy Intake / Q000502:physiology; D015444:Exercise; D006801:Humans; D008297:Male; D008875:Middle Aged; D009765:Obesity / Q000209:etiology; D010809:Physical Fitness; D012044:Regression Analysis; D012885:Skinfold Thickness; D011795:Surveys and Questionnaires; D014589:Utah
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins