title: Decreases in High-Fat and/or High-Added-Sugar Food Group Intake Occur when a Hypocaloric, Low-Fat Diet Is Prescribed Within a Lifestyle Intervention: A Secondary Cohort Analysis.
abstract: When a hypocaloric, low-fat diet is prescribed, intake of currently consumed foods can decrease, foods naturally low in fat and/or added sugar may increase, or fat- or sugar-modified foods may increase.
  
  
  
  To examine food group intake change and its relation to reductions in energy and fat intake and weight during a lifestyle intervention.
  
  
  
  Secondary cohort analysis.
  
  
  
  One hundred sixty-nine participants (aged 52.0±8.6 years, body mass index 34.9±4.5, 92% white, 97.6% non-Hispanic, and 56.8% women) with complete data at 0 and 6 months collected in a research setting.
  
  
  
  From three 24-hour telephone dietary recalls, 165 food groups from Nutrition Data System for Research software were coded into 25 larger food groups assessing intake of higher-fat and/or added-sugar food groups vs naturally lower-fat and/or added-sugar food groups and into 17 larger food groups assessing intake of nonmodified vs fat- and/or sugar-modified food groups.
  
  
  
  Repeated measures analyses of covariance (intervention group: covariate) assessed changes from 0 to 6 months. Hierarchical regressions examined changes in food group intake and changes in energy intake, percent energy from fat intake, and weight from 0 to 6 months.
  
  
  
  Significant reductions (P<0.05) in intake of high-fat and/or high-added-sugar food groups (Higher-Fat Dairy; Higher-Fat Eggs; Higher-Fat Fats; Higher-Fat Fruit; Higher-Fat Meat; Nonmodified Higher-Fat Fats, Oils, and Sweets; Nonmodified Higher-Fat Sugar-Sweetened Fats, Oils, and Sweets; Nonmodified Regular-Fat Dairy; and Nonmodified Regular-Fat Sugar-Sweetened Dairy) occurred. Decreases in the Higher-Fat Meat group were significantly (P<0.05) related to decreases in energy intake, percent energy from fat intake, and weight.
  
  
  
  When a hypocaloric, low-fat diet is prescribed, reductions in high-fat and/or high-added-sugar food groups occur. Targeting reductions in high-fat meats may improve outcomes.
authors.forename: Vaishali Keshani
authors.initials: VK
authors.lastname: Sheikh
authors.forename: Hollie A
authors.initials: HA
authors.lastname: Raynor
mesh_terms: D000328:Adult; D000368:Aged; D015992:Body Mass Index; D003611:Dairy Products; D004032:Diet; D018752:Diet, Fat-Restricted; D004041:Dietary Fats / Q000008:administration & dosage*; D019422:Dietary Sucrose / Q000008:administration & dosage*; D002149:Energy Intake; D015444:Exercise; D005260:Female; D005638:Fruit; D006801:Humans; D008019:Life Style; D008297:Male; D008460:Meat; D008875:Middle Aged
chemical_list: D004041:Dietary Fats; D019422:Dietary Sucrose
keywords: Fat intake; Food group changes; Lifestyle intervention; Modified foods; Weight loss