Men participating in a weight-loss intervention are able to implement key dietary messages, but not those relating to vegetables or alcohol: the self-help, exercise and diet using internet technology (shed-it) study.

Auteur(s) :
Collins CE., Morgan PJ., Warren JM.
Date :
Jan, 2011
Source(s) :
#14:1 p168-75
Adresse :
School of Health Sciences, Faculty of Health, University of Newcastle, Callaghan, NSW, Australia. clare.collins@newcastle.edu.au

Sommaire de l'article

OBJECTIVE: To describe dietary changes in men participating in an obesity intervention as part of the Self-Help, Exercise and Diet using Information Technology (SHED-IT) study.
DESIGN: An assessor-blinded randomized controlled trial comparing Internet (n 34) v. information-only groups (n 31) with 6-month follow-up. Dietary intake assessed by FFQ, reporting usual consumption of seventy-four foods and six alcoholic beverages using a 10-point frequency scale. A single portion size (PSF) factor was calculated based on photographs to indicate usual serving sizes.
SETTING: The campus community of the University of Newcastle, New South Wales, Australia.
SUBJECTS: Sixty-five overweight/obese men (43 % students, 42 % non-academic general staff, 15 % academic staff; mean age 35.9 (sd 11.1) years, mean BMI 30.6 (sd 2.8) kg/m2).
RESULTS: The average PSF decreased significantly over time (χ2 = 20.9, df = 5, P < 0.001) with no differences between groups. While both groups reduced mean daily energy intake (GLM χ2 = 34.5, df = 3, P < 0.001), there was a trend towards a greater reduction in the Internet group (GLM χ2 = 3.3, P = 0.07). Both groups reduced percentage of energy from fat (P < 0.05), saturated fat (P < 0.001) and energy-dense/nutrient-poor items (P 0.05).
CONCLUSIONS: Although men reported some positive dietary changes during weight loss, they did not increase vegetable intakes nor decrease alcohol consumption, while saturated fat, fibre and Na intakes still exceeded national targets. Future interventions for men should promote specific food-based guidelines to target improvements in their diet-related risk factor profile for chronic diseases.

Source : Pubmed
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