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  • Decreasing variety of high-fat foods increases weight loss


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    Thursday, June 03, 2004 12:31 pm Email this article
    Greater weight loss is associated with people reducing the variety of fats, oils, sweets and high-fat foods, and increasing the variety of low-fat breads according to a study from Brown University.

    During the first six months, greater weight loss was associated with people reducing the variety of fats, oils, sweets and high-fat foods.

    From six months to a year-and-a-half, greater weight loss was associated with people reducing the variety of high-fat foods, and increasing the variety of low-fat breads.

    “Changing variety in specific food groups may help in adopting and sustaining a diet low in energy and fat, producing better weight loss and weight loss maintenance,” the authors of the study concluded.

    REFERENCE

    Raynor H, Jeffery R, Tate D, Wing R. Relationship between changes in food group variety, dietary intake, and weight during obesity treatment. Int J Obes Relat Metab Disord. 2004 Jun, 28(6):813-20.

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