Use of packaged entrees as part of a weight-loss diet in overweight men: An 8-week randomized clinical trial

Sandra M. Hannum, L. A. Carson, E. M. Evans, E. L. Petr, Christopher Wharton, L. Bui, J. W. Erdman

Research output: Contribution to journalArticle

24 Citations (Scopus)

Abstract

Aim: This study assessed the efficacy of a weight-loss diet by using packaged portion-controlled entrees vs. a self-selected diet based on the United States Department of Agriculture Food Guide Pyramid (FGP). Methods: Sixty healthy overweight men (body mass index (BMI) 26-42 kg/ m2; aged 24-60 years) were randomized into two groups for an 8-week intervention. Group E consumed two portion-controlled entrees daily, plus recommended servings from the FGP. Group P consumed a self-selected diet consisting of a recommended number of servings from the FGP. Diets were designed to be isocaloric (1700 kcal) and identical in macronutrient composition (55% carbohydrate, 25% protein and 20% fat). Participants were instructed to make no changes in physical activity levels. Each group was blinded to the protocol of the other group, and received separate diet instructions, but no behavioural or diet counselling. Outcomes included weight, BMI, body composition by dual energy X-ray absorptiometry, waist and hip circumference, blood pressure (BP), fasting blood lipids, glucose, insulin and C-reactive protein. Results: Fifty-one men completed the study. The portion-control group E (n = 25) experienced greater decreases in weight (-7.4 ± 3.1 vs. -5.1 ± 4.0 kg), BMI (-2.4 ± 1.0 vs. -1.6 ± 1.3 kg/ m2), fat mass (-3.6 ± 1.8 vs. -2.5 ± 1.8 kg), waist circumference (-6.6 ± 3.3 vs. -4.3 ± 2.9 cm) and diastolic BP (-6.0 ± 7.2 vs. +0.2 ± 10.1mmHg) than group P (n = 26) (p < 0.05). Consumption of a packaged entree diet resulted in greater losses of weight and fat mass, and reduced BP. Conclusions: Use of packaged entrees as part of a weight-loss diet is an effective means of achieving portion control and enhancing losses of weight and fat mass in overweight men.

Original languageEnglish (US)
Pages (from-to)146-155
Number of pages10
JournalDiabetes, Obesity and Metabolism
Volume8
Issue number2
DOIs
StatePublished - Mar 2006
Externally publishedYes

Fingerprint

Reducing Diet
Randomized Controlled Trials
Diet
Fats
Blood Pressure
Body Mass Index
Waist Circumference
Food
Weight Loss
Weights and Measures
United States Department of Agriculture
Photon Absorptiometry
Body Composition
C-Reactive Protein
Blood Glucose
Hip
Counseling
Fasting
Carbohydrates
Exercise

Keywords

  • Cardiovascular disease risk
  • Portion control
  • Weight loss

ASJC Scopus subject areas

  • Internal Medicine
  • Endocrinology
  • Endocrinology, Diabetes and Metabolism

Cite this

Use of packaged entrees as part of a weight-loss diet in overweight men : An 8-week randomized clinical trial. / Hannum, Sandra M.; Carson, L. A.; Evans, E. M.; Petr, E. L.; Wharton, Christopher; Bui, L.; Erdman, J. W.

In: Diabetes, Obesity and Metabolism, Vol. 8, No. 2, 03.2006, p. 146-155.

Research output: Contribution to journalArticle

Hannum, Sandra M. ; Carson, L. A. ; Evans, E. M. ; Petr, E. L. ; Wharton, Christopher ; Bui, L. ; Erdman, J. W. / Use of packaged entrees as part of a weight-loss diet in overweight men : An 8-week randomized clinical trial. In: Diabetes, Obesity and Metabolism. 2006 ; Vol. 8, No. 2. pp. 146-155.
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AU - Petr, E. L.

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AU - Bui, L.

AU - Erdman, J. W.

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N2 - Aim: This study assessed the efficacy of a weight-loss diet by using packaged portion-controlled entrees vs. a self-selected diet based on the United States Department of Agriculture Food Guide Pyramid (FGP). Methods: Sixty healthy overweight men (body mass index (BMI) 26-42 kg/ m2; aged 24-60 years) were randomized into two groups for an 8-week intervention. Group E consumed two portion-controlled entrees daily, plus recommended servings from the FGP. Group P consumed a self-selected diet consisting of a recommended number of servings from the FGP. Diets were designed to be isocaloric (1700 kcal) and identical in macronutrient composition (55% carbohydrate, 25% protein and 20% fat). Participants were instructed to make no changes in physical activity levels. Each group was blinded to the protocol of the other group, and received separate diet instructions, but no behavioural or diet counselling. Outcomes included weight, BMI, body composition by dual energy X-ray absorptiometry, waist and hip circumference, blood pressure (BP), fasting blood lipids, glucose, insulin and C-reactive protein. Results: Fifty-one men completed the study. The portion-control group E (n = 25) experienced greater decreases in weight (-7.4 ± 3.1 vs. -5.1 ± 4.0 kg), BMI (-2.4 ± 1.0 vs. -1.6 ± 1.3 kg/ m2), fat mass (-3.6 ± 1.8 vs. -2.5 ± 1.8 kg), waist circumference (-6.6 ± 3.3 vs. -4.3 ± 2.9 cm) and diastolic BP (-6.0 ± 7.2 vs. +0.2 ± 10.1mmHg) than group P (n = 26) (p < 0.05). Consumption of a packaged entree diet resulted in greater losses of weight and fat mass, and reduced BP. Conclusions: Use of packaged entrees as part of a weight-loss diet is an effective means of achieving portion control and enhancing losses of weight and fat mass in overweight men.

AB - Aim: This study assessed the efficacy of a weight-loss diet by using packaged portion-controlled entrees vs. a self-selected diet based on the United States Department of Agriculture Food Guide Pyramid (FGP). Methods: Sixty healthy overweight men (body mass index (BMI) 26-42 kg/ m2; aged 24-60 years) were randomized into two groups for an 8-week intervention. Group E consumed two portion-controlled entrees daily, plus recommended servings from the FGP. Group P consumed a self-selected diet consisting of a recommended number of servings from the FGP. Diets were designed to be isocaloric (1700 kcal) and identical in macronutrient composition (55% carbohydrate, 25% protein and 20% fat). Participants were instructed to make no changes in physical activity levels. Each group was blinded to the protocol of the other group, and received separate diet instructions, but no behavioural or diet counselling. Outcomes included weight, BMI, body composition by dual energy X-ray absorptiometry, waist and hip circumference, blood pressure (BP), fasting blood lipids, glucose, insulin and C-reactive protein. Results: Fifty-one men completed the study. The portion-control group E (n = 25) experienced greater decreases in weight (-7.4 ± 3.1 vs. -5.1 ± 4.0 kg), BMI (-2.4 ± 1.0 vs. -1.6 ± 1.3 kg/ m2), fat mass (-3.6 ± 1.8 vs. -2.5 ± 1.8 kg), waist circumference (-6.6 ± 3.3 vs. -4.3 ± 2.9 cm) and diastolic BP (-6.0 ± 7.2 vs. +0.2 ± 10.1mmHg) than group P (n = 26) (p < 0.05). Consumption of a packaged entree diet resulted in greater losses of weight and fat mass, and reduced BP. Conclusions: Use of packaged entrees as part of a weight-loss diet is an effective means of achieving portion control and enhancing losses of weight and fat mass in overweight men.

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