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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 Orcid Logo, Melitta McNarry Orcid Logo, 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 Orcid Logo, Melitta McNarry Orcid Logo

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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...

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Published in: Clinical Nutrition
ISSN: 0261-5614 1532-1983
Published: Elsevier BV 2022
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URI: https://cronfa.swan.ac.uk/Record/cronfa59075
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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&#xA0;&#xD7;&#xA0;2 factorial (diet-physical activity arms), multi-center, randomized trial. 1279 individuals with overweight or obesity and prediabetes (25-70 years; BMI&#x2265;25&#xA0;kg&#xA0;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&#xB7;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&#xB7;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&#xA0;mm&#xA0;year , 95% CI 0.77, 1.95, P&#xA0;&lt;&#xA0;0.001), desire to eat (1.10&#xA0;mm&#xA0;year , 0.59, 1.60, P&#xA0;&lt;&#xA0;0.001), desire to eat something sweet (0.99&#xA0;mm&#xA0;year , 0.30, 1.68, P&#xA0;=&#xA0;0.005), and weight regain (0.20%&#xB7;year , 0.03, 0.36, P&#xA0;=&#xA0;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&#xA0;mm&#xA0;year , 0.33, 1.51, P&#xA0;=&#xA0;0.002), desire to eat (1.12&#xA0;mm&#xA0;year , 0.62, 1.62, P&#xA0;&lt;&#xA0;0.001), desire to eat something sweet (1.13&#xA0;mm&#xA0;year , 0.44, 1.81, P&#xA0;&lt;&#xA0;0.001), and weight regain (0.35%&#xB7;year , 0.18, 0.52, P&#xA0;&lt;&#xA0;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 &#xA9; 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>Engineering and Applied Sciences School</department><CollegeCode>COLLEGE CODE</CollegeCode><DepartmentCode>EAAS</DepartmentCode><institution>Swansea University</institution><apcterm/><funders>The Sources of Support including grants, fellowships, and gifts of materials: EU framework programme 7 ( FP7 /2007&#x2013;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&#xA9; donated all products for the 8-weeks LED period. The Danish Agriculture &amp; 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>H&#xE4;t&#xF6;nen</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 EAAS 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 Engineering and Applied Sciences School COLLEGE CODE EAAS 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
format Journal article
container_title 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
hierarchytype
hierarchy_top_id facultyofscienceandengineering
hierarchy_top_title Faculty of Science and Engineering
hierarchy_parent_id facultyofscienceandengineering
hierarchy_parent_title Faculty of Science and Engineering
department_str 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
document_store_str 1
active_str 0
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.]
published_date 2022-01-01T14:12:03Z
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