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Titre : | Changes in Food and Nutrient Intake and Diet Quality on a Low-Fat Vegan Diet Are Associated with Changes in Body Weight, Body Composition, and Insulin Sensitivity in Overweight Adults: A Randomized Clinical Trial (2022) |
Auteurs : | Lelia Crosby ; Emilie Rembert ; Susan M. Levin ; Amber Green ; Zeeshan Ali ; Meghan Jardine ; Minh Nguyen ; Patrick Elliott ; Daniel Goldstein ; Amber Freeman ; Meka Bradshaw ; Danielle N. Holtz ; Richard Holubkov ; Neal D. Barnard ; Hana Kahleova |
Type de document : | Article |
Dans : | Journal of the academy of nutrition and dietetics (Vol. 122, n°10, October 2022) |
Article en page(s) : | p. 1922-1939.e0 |
Langues: | Anglais |
Mots-clés: | Food groups ; Diet quality ; Plant-based ; Vegan ; Weight loss |
Résumé : | Background Consuming different food groups and nutrients can have differential effects on body weight, body composition, and insulin sensitivity. Objective The aim was to identify how food group, nutrient intake, and diet quality change relative to usual-diet controls after 16 weeks on a low-fat vegan diet and what associations those changes have with changes in body weight, body composition, and measures of metabolic health. Design Secondary analysis of a randomized clinical trial conducted between October 2016 and December 2018 in four replications. Participants/setting Participants included in this analysis were 219 healthy, community-based adults in the Washington, DC, area, with a body mass index (BMI) between 28 and 40, who were randomly assigned to either follow a low-fat vegan diet or make no diet changes. Intervention A low-fat, vegan diet deriving approximately 10% of energy from fat, with weekly classes including dietary instruction, group discussion, and education on the health effects of plant-based nutrition. Control group participants continued their usual diets. Main outcome measures Changes in food group intake, macronutrient and micronutrient intake, and dietary quality as measured by Alternate Healthy Eating Index-2010 (AHEI-2010), analyzed from 3-day diet records, and associations with changes in body weight, body composition, and insulin sensitivity were assessed. Statistical analyses performed A repeated-measure analysis of variance model that included the factors group, subject, and time was used to test the between-group differences throughout the 16-week study. Interaction between group and time was calculated for each variable. Within each diet group, paired comparison t tests were calculated to identify significant changes from baseline to 16 weeks. Spearman correlations were calculated for the relationship between changes in food group intake, nutrient intake, AHEI-2010 score, and changes in body weight, body composition, and insulin sensitivity. The relative contribution of food groups and nutrients to weight loss was evaluated using linear regression. Results Fruit, vegetable, legume, meat alternative, and whole grain intake significantly increased in the vegan group. Intake of meat, fish, and poultry; dairy products; eggs; nuts and seeds; and added fats decreased. Decreased weight was most associated with increased intake of legumes (r = ?0.38; P |
Disponible en ligne : | Oui |
En ligne : | https://login.ezproxy.vinci.be/login?url=https://www.sciencedirect.com/science/article/pii/S2212267222002350 |