title: Snacking, Satiety, and Weight: A Randomized, Controlled Trial.
abstract: OBJECTIVE
  To compare the effects of nut-based snack bars (NBSB) vs. prepackaged 200-kcal portions of typical conventional snack foods, when consumed over a 12-week period by a group of overweight adults.
  
  
  METHODS
  Randomized, single-blind parallel design with two treatment groups.
  
  
  METHODS
  
  
  
  BACKGROUND
  
  
  
  METHODS
  Thirty-four overweight participants were enrolled.
  
  
  METHODS
  Commercially available NBSB or conventional snack foods as part of an ad libitum diet for 12 weeks.
  
  
  METHODS
  
  
  
  METHODS
  body mass index, body weight, body composition, waist circumference.
  
  
  METHODS
  blood pressure, lipid profile, nutrients intake, hunger/satiety, quality of life.
  
  
  METHODS
  Generalized linear models with time as repeated measure were used to analyze these data.
  
  
  RESULTS
  Daily consumption of NBSB for 12 weeks, as compared to daily consumption of conventional snacks, significantly reduced percentage body fat (-1.7% ± 10.8% vs. 6.2% ± 9.3%; p = .04) and visceral fat (-1.3 ± 5.9 vs. 2.7 ± 4.0; p = .03). There were no between-group differences (p > .05) for blood pressure, lipid panel, satiety, or quality of life measures.
  
  
  CONCLUSIONS
  Our data suggest that daily consumption of NBSB for 12 weeks reduced body fat and had no adverse effects on weight, blood pressure, lipid profile, satiety, or quality of life in this small sample of overweight adults.
authors.affiliation: 1 Yale University Prevention Research Center, Griffin Hospital, Derby, Connecticut.
authors.forename: Valentine Yanchou
authors.initials: VY
authors.lastname: Njike
authors.affiliation: 1 Yale University Prevention Research Center, Griffin Hospital, Derby, Connecticut.
authors.forename: Yasemin
authors.initials: Y
authors.lastname: Kavak
authors.affiliation: 1 Yale University Prevention Research Center, Griffin Hospital, Derby, Connecticut.
authors.forename: Judith A
authors.initials: JA
authors.lastname: Treu
authors.affiliation: 2 Southern Connecticut State University, New Haven, Connecticut.
authors.forename: Kimberly
authors.initials: K
authors.lastname: Doughty
authors.affiliation: 1 Yale University Prevention Research Center, Griffin Hospital, Derby, Connecticut.
authors.forename: David L
authors.initials: DL
authors.lastname: Katz
mesh_terms: D000328:Adult; D000368:Aged; D001794:Blood Pressure; D015992:Body Mass Index; D001835:Body Weight; D001837:Body Weights and Measures; D004032:Diet; D002149:Energy Intake; D005260:Female; D006801:Humans; D008297:Male; D008875:Middle Aged; D009754:Nuts; D050177:Overweight / Q000178:diet therapy*; D011788:Quality of Life; D012527:Satiation; D016037:Single-Blind Method; D062410:Snacks
keywords: Health focus: hunger/satiety, nutrition, quality of life; Outcome measure: body mass index, body weight, body composition, waist circumference, blood pressure, lipid profile, nutrients intake, hunger/satiety, quality of life; Research purpose: intervention testing; Setting: clinical; Snacking, Satiety, Overweight, Prevention Research. Manuscript format: research; Strategy: education, incentive; Study design: randomized, single-blind parallel trial; Target population age: overweight adults; Target population circumstances: geographic location