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Associations of quantity and quality of carbohydrate sources with subjective appetite sensations during 3-year weight-loss maintenance

2022-01Artigo científico Acesso aberto
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dc.contributor.authorZhu, Ruixin
dc.contributor.authorLarsen, Thomas M.
dc.contributor.authorPoppitt, Sally D.
dc.contributor.authorSilvestre, Marta P.
dc.contributor.authorFogelholm, Mikael
dc.contributor.authorJalo, Elli
dc.contributor.authorHätönen, Katja A.
dc.contributor.authorHuttunen-Lenz, Maija
dc.contributor.authorTaylor, Moira A.
dc.contributor.authorSimpson, Liz
dc.contributor.authorMackintosh, Kelly A.
dc.contributor.authorMcNarry, Melitta A.
dc.contributor.authorNavas-Carretero, Santiago
dc.contributor.authorMartinez, J. Alfredo
dc.contributor.authorHandjieva-Darlenska, Teodora
dc.contributor.authorHandjiev, Svetoslav
dc.contributor.authorDrummen, Mathijs
dc.contributor.authorWesterterp-Plantenga, Margriet S.
dc.contributor.authorLam, Tony
dc.contributor.authorVestentoft, Pia S.
dc.contributor.authorMuirhead, Roslyn
dc.contributor.authorBrand-Miller, Jennie
dc.contributor.authorRaben, Anne
dc.contributor.institutionNOVA Medical School|Faculdade de Ciências Médicas (NMS|FCM)
dc.contributor.pblElsevier
dc.date.accessioned2021-12-22T23:26:14Z
dc.date.available2021-12-22T23:26:14Z
dc.date.issued2022-01
dc.description14/191 ) and University of Auckland Faculty Research Development Fund. The Cambridge Weight Plan© donated all products for the 8-weeks LED period. The Danish Agriculture & Food Council. The Danish Meat and Research Institute. National Institute for Health Research Biomedical Research Centre (NIHR BRC) (UK). Engineering and Physical Sciences Research Council (EPSRC) (UK). Nutritics (Dublin) donated all dietary analyses software used by UNOTT. Juho Vainio Foundation (FIN), Academy of Finland (grant numbers: 272376 , 314383 , 266286 , 314135 ), Finnish Medical Foundation, Gyllenberg Foundation, Novo Nordisk Foundation, Finnish Diabetes Research Foundation, University of Helsinki, Government Research Funds for Helsinki University Hospital (FIN), Jenny and Antti Wihuri Foundation (FIN), Emil Aaltonen Foundation (FIN). China Scholarship Council. The funding sources had no role in the study design and conduct, data analysis, or manuscript preparation. Publisher Copyright: © 2021 The Author(s)
dc.description.abstractBackground & aims: The association of quantity and quality of carbohydrate sources with appetite during long-term weight-loss maintenance (WLM) after intentional weight loss (WL) is unclear. We aimed to investigate longitudinal associations of quantity and quality of carbohydrate sources with changes in subjective appetite sensations during WLM. Methods: This secondary analysis evaluated longitudinal data from the 3-year WLM phase of the PREVIEW study, a 2 × 2 factorial (diet–physical activity arms), multi-center, randomized trial. 1279 individuals with overweight or obesity and prediabetes (25–70 years; BMI≥25 kg m−2) were included. Individuals were merged into 1 group to assess longitudinal associations of yearly changes in appetite sensations. Quantity and quality of carbohydrate sources including total carbohydrate, glycemic index (GI), glycemic load (GL), and total dietary fiber were assessed via 4-day food diaries at 4 timepoints (26, 52, 104, and 156 weeks) during WLM. Visual analog scales were used to assess appetite sensations in the previous week. Results: During WLM, participants consumed on average 160.6 (25th, 75th percentiles 131.1, 195.8) g·day−1 of total carbohydrate, with GI 53.8 (48.7, 58.8) and GL 85.3 (67.2, 108.9) g day−1, and 22.3 (17.6, 27.3) g·day−1 of dietary fiber. In the available-case analysis, multivariable-adjusted linear mixed models with repeated measures showed that each 30-g increment in total carbohydrate was associated with increases in hunger (1.36 mm year−1, 95% CI 0.77, 1.95, P < 0.001), desire to eat (1.10 mm year−1, 0.59, 1.60, P < 0.001), desire to eat something sweet (0.99 mm year−1, 0.30, 1.68, P = 0.005), and weight regain (0.20%·year−1, 0.03, 0.36, P = 0.022). Increasing GI was associated with weight regain, but not associated with increases in appetite sensations. Each 20-unit increment in GL was associated with increases in hunger (0.92 mm year−1, 0.33, 1.51, P = 0.002), desire to eat (1.12 mm year−1, 0.62, 1.62, P < 0.001), desire to eat something sweet (1.13 mm year−1, 0.44, 1.81, P < 0.001), and weight regain (0.35%·year−1, 0.18, 0.52, P < 0.001). Surprisingly, dietary fiber was also associated with increases in desire to eat, after adjustment for carbohydrate or GL. Conclusions: In participants with moderate carbohydrate and dietary fiber intake, and low to moderate GI, we found that higher total carbohydrate, GL, and total fiber, but not GI, were associated with increases in subjective desire to eat or hunger over 3 years. This study was registered as ClinicalTrials.gov, NCT01777893.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent12
dc.format.extent2434636
dc.identifier.doi10.1016/j.clnu.2021.11.038
dc.identifier.issn0261-5614
dc.identifier.otherPURE: 35519355
dc.identifier.otherPURE UUID: 7db20555-c2af-4caa-b6a8-85292ed6a5cc
dc.identifier.otherScopus: 85121151925
dc.identifier.otherORCID: /0000-0001-9327-2897/work/105210302
dc.identifier.otherWOS: 000740706900023
dc.identifier.urihttp://hdl.handle.net/10362/129677
dc.identifier.urlhttps://www.scopus.com/pages/publications/85121151925
dc.language.isoeng
dc.peerreviewedyes
dc.relationFunding Information: The Sources of Support including grants, fellowships, and gifts of materials: EU framework programme 7 (FP7/2007?2013) grant agreement
dc.relation312,057. National Health and Medical Research Council - EU Collaborative Grant, AUS 8, ID 1067711). The Glycemic Index Foundation Australia through royalties to the University of Sydney. The New Zealand Health Research Council (grant
dc.relation14/191) and University of Auckland Faculty Research Development Fund. The Cambridge Weight Plan? donated all products for the 8-weeks LED period. The Danish Agriculture & Food Council. The Danish Meat and Research Institute. National Institute for Health Research Biomedical Research Centre (NIHR BRC) (UK). Engineering and Physical Sciences Research Council (EPSRC) (UK). Nutritics (Dublin) donated all dietary analyses software used by UNOTT. Juho Vainio Foundation (FIN), Academy of Finland (grant numbers: 272376, 314383, 266286, 314135), Finnish Medical Foundation, Gyllenberg Foundation, Novo Nordisk Foundation, Finnish Diabetes Research Foundation, University of Helsinki, Government Research Funds for Helsinki University Hospital (FIN), Jenny and Antti Wihuri Foundation (FIN), Emil Aaltonen Foundation (FIN). China Scholarship Council. The funding sources had no role in the study design and conduct, data analysis, or manuscript preparation. Funding Information: The Sources of Support including grants, fellowships, and gifts of materials: EU framework programme 7 ( FP7 /2007–2013 ) grant agreement
dc.relation312,057. National Health and Medical Research Council - EU Collaborative Grant, AUS 8, ID 1067711 ). The Glycemic Index Foundation Australia through royalties to the University of Sydney. The New Zealand Health Research Council (grant
dc.subjectDesire to eat
dc.subjectDietary fiber
dc.subjectGlycemic index
dc.subjectGlycemic load
dc.subjectHunger
dc.subjectSatiety
dc.subjectNutrition and Dietetics
dc.subjectCritical Care and Intensive Care Medicine
dc.subjectSDG 3 - Good Health and Well-being
dc.titleAssociations of quantity and quality of carbohydrate sources with subjective appetite sensations during 3-year weight-loss maintenanceen
dc.title.subtitleResults from the PREVIEW intervention studyen
dc.typejournal article
degois.publication.firstPage219
degois.publication.issue1
degois.publication.lastPage230
degois.publication.titleCLINICAL NUTRITION
degois.publication.volume41
dspace.entity.typePublication
rcaap.rightsopenAccess

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