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Associations of quantity and quality of carbohydrate sources with subjective appetite sensations during 3-year weight-loss maintenance: Results from the PREVIEW intervention study
Ruixin Zhu,
Thomas M. Larsen,
Sally D. Poppitt,
Marta P. Silvestre,
Mikael Fogelholm,
Elli Jalo,
Katja A. Hätönen,
Maija Huttunen-Lenz,
Moira A. Taylor,
Liz Simpson,
Kelly Mackintosh 
,
Melitta McNarry ,
Santiago Navas-Carretero,
J. Alfredo Martinez,
Teodora Handjieva-Darlenska,
Svetoslav Handjiev,
Mathijs Drummen,
Margriet S. Westerterp-Plantenga,
Tony Lam,
Pia S. Vestentoft,
Roslyn Muirhead,
Jennie Brand-Miller,
Anne Raben
,
Melitta McNarry ,
Santiago Navas-Carretero,
J. Alfredo Martinez,
Teodora Handjieva-Darlenska,
Svetoslav Handjiev,
Mathijs Drummen,
Margriet S. Westerterp-Plantenga,
Tony Lam,
Pia S. Vestentoft,
Roslyn Muirhead,
Jennie Brand-Miller,
Anne Raben
Clinical Nutrition, Volume: 41, Issue: 1, Pages: 219 - 230
Swansea University Authors:
Kelly Mackintosh , Melitta McNarry
DOI (Published version): 10.1016/j.clnu.2021.11.038
Abstract
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 app...
| Published in: | Clinical Nutrition |
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| ISSN: | 0261-5614 1532-1983 |
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Elsevier BV
2022
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<?xml version="1.0"?><rfc1807><datestamp>2022-01-19T16:15:54.9293347</datestamp><bib-version>v2</bib-version><id>59075</id><entry>2022-01-04</entry><title>Associations of quantity and quality of carbohydrate sources with subjective appetite sensations during 3-year weight-loss maintenance: Results from the PREVIEW intervention study</title><swanseaauthors><author><sid>bdb20e3f31bcccf95c7bc116070c4214</sid><ORCID>0000-0003-0355-6357</ORCID><firstname>Kelly</firstname><surname>Mackintosh</surname><name>Kelly Mackintosh</name><active>true</active><ethesisStudent>false</ethesisStudent></author><author><sid>062f5697ff59f004bc8c713955988398</sid><ORCID>0000-0003-0813-7477</ORCID><firstname>Melitta</firstname><surname>McNarry</surname><name>Melitta McNarry</name><active>true</active><ethesisStudent>false</ethesisStudent></author></swanseaauthors><date>2022-01-04</date><deptcode>STSC</deptcode><abstract>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. 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 ) 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. During WLM, participants consumed on average 160.6 (25th, 75th percentiles 131.1, 195.8) g·day of total carbohydrate, with GI 53.8 (48.7, 58.8) and GL 85.3 (67.2, 108.9) g day , and 22.3 (17.6, 27.3) g·day 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 , 95% CI 0.77, 1.95, P < 0.001), desire to eat (1.10 mm year , 0.59, 1.60, P < 0.001), desire to eat something sweet (0.99 mm year , 0.30, 1.68, P = 0.005), and weight regain (0.20%·year , 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 , 0.33, 1.51, P = 0.002), desire to eat (1.12 mm year , 0.62, 1.62, P < 0.001), desire to eat something sweet (1.13 mm year , 0.44, 1.81, P < 0.001), and weight regain (0.35%·year , 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. 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. [Abstract copyright: Copyright © 2021 The Author(s). Published by Elsevier Ltd.. All rights reserved.]</abstract><type>Journal Article</type><journal>Clinical Nutrition</journal><volume>41</volume><journalNumber>1</journalNumber><paginationStart>219</paginationStart><paginationEnd>230</paginationEnd><publisher>Elsevier BV</publisher><placeOfPublication/><isbnPrint/><isbnElectronic/><issnPrint>0261-5614</issnPrint><issnElectronic>1532-1983</issnElectronic><keywords>Glycemic index; Glycemic load; Dietary fiber; Satiety; Hunger; Desire to eat</keywords><publishedDay>1</publishedDay><publishedMonth>1</publishedMonth><publishedYear>2022</publishedYear><publishedDate>2022-01-01</publishedDate><doi>10.1016/j.clnu.2021.11.038</doi><url/><notes/><college>COLLEGE NANME</college><department>Sport and Exercise Sciences</department><CollegeCode>COLLEGE CODE</CollegeCode><DepartmentCode>STSC</DepartmentCode><institution>Swansea University</institution><apcterm/><funders>The Sources of Support including grants, fellowships, and gifts of materials: EU framework programme 7 ( FP7 /2007–2013 ) grant agreement # 312,057. 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 #14/191 ) 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.</funders><lastEdited>2022-01-19T16:15:54.9293347</lastEdited><Created>2022-01-04T16:59:10.5048637</Created><path><level id="1">Faculty of Science and Engineering</level><level id="2">School of Aerospace, Civil, Electrical, General and Mechanical Engineering - Sport and Exercise Sciences</level></path><authors><author><firstname>Ruixin</firstname><surname>Zhu</surname><order>1</order></author><author><firstname>Thomas M.</firstname><surname>Larsen</surname><order>2</order></author><author><firstname>Sally D.</firstname><surname>Poppitt</surname><order>3</order></author><author><firstname>Marta P.</firstname><surname>Silvestre</surname><order>4</order></author><author><firstname>Mikael</firstname><surname>Fogelholm</surname><order>5</order></author><author><firstname>Elli</firstname><surname>Jalo</surname><order>6</order></author><author><firstname>Katja A.</firstname><surname>Hätönen</surname><order>7</order></author><author><firstname>Maija</firstname><surname>Huttunen-Lenz</surname><order>8</order></author><author><firstname>Moira A.</firstname><surname>Taylor</surname><order>9</order></author><author><firstname>Liz</firstname><surname>Simpson</surname><order>10</order></author><author><firstname>Kelly</firstname><surname>Mackintosh</surname><orcid>0000-0003-0355-6357</orcid><order>11</order></author><author><firstname>Melitta</firstname><surname>McNarry</surname><orcid>0000-0003-0813-7477</orcid><order>12</order></author><author><firstname>Santiago</firstname><surname>Navas-Carretero</surname><order>13</order></author><author><firstname>J. Alfredo</firstname><surname>Martinez</surname><order>14</order></author><author><firstname>Teodora</firstname><surname>Handjieva-Darlenska</surname><order>15</order></author><author><firstname>Svetoslav</firstname><surname>Handjiev</surname><order>16</order></author><author><firstname>Mathijs</firstname><surname>Drummen</surname><order>17</order></author><author><firstname>Margriet S.</firstname><surname>Westerterp-Plantenga</surname><order>18</order></author><author><firstname>Tony</firstname><surname>Lam</surname><order>19</order></author><author><firstname>Pia S.</firstname><surname>Vestentoft</surname><order>20</order></author><author><firstname>Roslyn</firstname><surname>Muirhead</surname><order>21</order></author><author><firstname>Jennie</firstname><surname>Brand-Miller</surname><order>22</order></author><author><firstname>Anne</firstname><surname>Raben</surname><order>23</order></author></authors><documents><document><filename>59075__22016__66ac3bc4365c47d390c644766264846b.pdf</filename><originalFilename>59075.pdf</originalFilename><uploaded>2022-01-04T17:00:56.5105460</uploaded><type>Output</type><contentLength>2434626</contentLength><contentType>application/pdf</contentType><version>Version of Record</version><cronfaStatus>true</cronfaStatus><documentNotes>This is an open access article under the CC BY license</documentNotes><copyrightCorrect>true</copyrightCorrect><language>eng</language><licence>http://creativecommons.org/licenses/by/4.0/</licence></document></documents><OutputDurs/></rfc1807> |
| spelling |
2022-01-19T16:15:54.9293347 v2 59075 2022-01-04 Associations of quantity and quality of carbohydrate sources with subjective appetite sensations during 3-year weight-loss maintenance: Results from the PREVIEW intervention study bdb20e3f31bcccf95c7bc116070c4214 0000-0003-0355-6357 Kelly Mackintosh Kelly Mackintosh true false 062f5697ff59f004bc8c713955988398 0000-0003-0813-7477 Melitta McNarry Melitta McNarry true false 2022-01-04 STSC 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. 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 ) 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. During WLM, participants consumed on average 160.6 (25th, 75th percentiles 131.1, 195.8) g·day of total carbohydrate, with GI 53.8 (48.7, 58.8) and GL 85.3 (67.2, 108.9) g day , and 22.3 (17.6, 27.3) g·day 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 , 95% CI 0.77, 1.95, P < 0.001), desire to eat (1.10 mm year , 0.59, 1.60, P < 0.001), desire to eat something sweet (0.99 mm year , 0.30, 1.68, P = 0.005), and weight regain (0.20%·year , 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 , 0.33, 1.51, P = 0.002), desire to eat (1.12 mm year , 0.62, 1.62, P < 0.001), desire to eat something sweet (1.13 mm year , 0.44, 1.81, P < 0.001), and weight regain (0.35%·year , 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. 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. [Abstract copyright: Copyright © 2021 The Author(s). Published by Elsevier Ltd.. All rights reserved.] Journal Article Clinical Nutrition 41 1 219 230 Elsevier BV 0261-5614 1532-1983 Glycemic index; Glycemic load; Dietary fiber; Satiety; Hunger; Desire to eat 1 1 2022 2022-01-01 10.1016/j.clnu.2021.11.038 COLLEGE NANME Sport and Exercise Sciences COLLEGE CODE STSC Swansea University The Sources of Support including grants, fellowships, and gifts of materials: EU framework programme 7 ( FP7 /2007–2013 ) grant agreement # 312,057. 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 #14/191 ) 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. 2022-01-19T16:15:54.9293347 2022-01-04T16:59:10.5048637 Faculty of Science and Engineering School of Aerospace, Civil, Electrical, General and Mechanical Engineering - Sport and Exercise Sciences Ruixin Zhu 1 Thomas M. Larsen 2 Sally D. Poppitt 3 Marta P. Silvestre 4 Mikael Fogelholm 5 Elli Jalo 6 Katja A. Hätönen 7 Maija Huttunen-Lenz 8 Moira A. Taylor 9 Liz Simpson 10 Kelly Mackintosh 0000-0003-0355-6357 11 Melitta McNarry 0000-0003-0813-7477 12 Santiago Navas-Carretero 13 J. Alfredo Martinez 14 Teodora Handjieva-Darlenska 15 Svetoslav Handjiev 16 Mathijs Drummen 17 Margriet S. Westerterp-Plantenga 18 Tony Lam 19 Pia S. Vestentoft 20 Roslyn Muirhead 21 Jennie Brand-Miller 22 Anne Raben 23 59075__22016__66ac3bc4365c47d390c644766264846b.pdf 59075.pdf 2022-01-04T17:00:56.5105460 Output 2434626 application/pdf Version of Record true This is an open access article under the CC BY license true eng http://creativecommons.org/licenses/by/4.0/ |
| title |
Associations of quantity and quality of carbohydrate sources with subjective appetite sensations during 3-year weight-loss maintenance: Results from the PREVIEW intervention study |
| spellingShingle |
Associations of quantity and quality of carbohydrate sources with subjective appetite sensations during 3-year weight-loss maintenance: Results from the PREVIEW intervention study Kelly Mackintosh Melitta McNarry |
| title_short |
Associations of quantity and quality of carbohydrate sources with subjective appetite sensations during 3-year weight-loss maintenance: Results from the PREVIEW intervention study |
| title_full |
Associations of quantity and quality of carbohydrate sources with subjective appetite sensations during 3-year weight-loss maintenance: Results from the PREVIEW intervention study |
| title_fullStr |
Associations of quantity and quality of carbohydrate sources with subjective appetite sensations during 3-year weight-loss maintenance: Results from the PREVIEW intervention study |
| title_full_unstemmed |
Associations of quantity and quality of carbohydrate sources with subjective appetite sensations during 3-year weight-loss maintenance: Results from the PREVIEW intervention study |
| title_sort |
Associations of quantity and quality of carbohydrate sources with subjective appetite sensations during 3-year weight-loss maintenance: Results from the PREVIEW intervention study |
| author_id_str_mv |
bdb20e3f31bcccf95c7bc116070c4214 062f5697ff59f004bc8c713955988398 |
| author_id_fullname_str_mv |
bdb20e3f31bcccf95c7bc116070c4214_***_Kelly Mackintosh 062f5697ff59f004bc8c713955988398_***_Melitta McNarry |
| author |
Kelly Mackintosh Melitta McNarry |
| author2 |
Ruixin Zhu Thomas M. Larsen Sally D. Poppitt Marta P. Silvestre Mikael Fogelholm Elli Jalo Katja A. Hätönen Maija Huttunen-Lenz Moira A. Taylor Liz Simpson Kelly Mackintosh Melitta McNarry Santiago Navas-Carretero J. Alfredo Martinez Teodora Handjieva-Darlenska Svetoslav Handjiev Mathijs Drummen Margriet S. Westerterp-Plantenga Tony Lam Pia S. Vestentoft Roslyn Muirhead Jennie Brand-Miller Anne Raben |
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Journal article |
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Clinical Nutrition |
| container_volume |
41 |
| container_issue |
1 |
| container_start_page |
219 |
| publishDate |
2022 |
| institution |
Swansea University |
| issn |
0261-5614 1532-1983 |
| doi_str_mv |
10.1016/j.clnu.2021.11.038 |
| publisher |
Elsevier BV |
| college_str |
Faculty of Science and Engineering |
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|
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facultyofscienceandengineering |
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Faculty of Science and Engineering |
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facultyofscienceandengineering |
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Faculty of Science and Engineering |
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School of Aerospace, Civil, Electrical, General and Mechanical Engineering - Sport and Exercise Sciences{{{_:::_}}}Faculty of Science and Engineering{{{_:::_}}}School of Aerospace, Civil, Electrical, General and Mechanical Engineering - Sport and Exercise Sciences |
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| description |
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. 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 ) 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. During WLM, participants consumed on average 160.6 (25th, 75th percentiles 131.1, 195.8) g·day of total carbohydrate, with GI 53.8 (48.7, 58.8) and GL 85.3 (67.2, 108.9) g day , and 22.3 (17.6, 27.3) g·day 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 , 95% CI 0.77, 1.95, P < 0.001), desire to eat (1.10 mm year , 0.59, 1.60, P < 0.001), desire to eat something sweet (0.99 mm year , 0.30, 1.68, P = 0.005), and weight regain (0.20%·year , 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 , 0.33, 1.51, P = 0.002), desire to eat (1.12 mm year , 0.62, 1.62, P < 0.001), desire to eat something sweet (1.13 mm year , 0.44, 1.81, P < 0.001), and weight regain (0.35%·year , 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. 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. [Abstract copyright: Copyright © 2021 The Author(s). Published by Elsevier Ltd.. All rights reserved.] |
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2022-01-01T04:16:06Z |
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11.016235 |