Frequency of Consuming Foods Predicts Changes in Cravings for Those Foods During Weight Loss: The POUNDS Lost Study

Apolzan, John W.; Myers, Candice A.; Champagne, Catherine M.; Beyl, Robbie A.; Raynor, Hollie A.; Anton, Stephen; Williamson, Donald A.; Sacks, Frank M.; Bray, George A.; Martin, Corby K.

doi:10.1002/oby.21895

Cited by 15 publications

(14 citation statements)

References 34 publications

(60 reference statements)

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“…As it relates to food cravings and dietary quality or obesity, most published studies are behavioral interventions that evaluate cravings as a potential intermediary for brain processes related to dietary quality and/or reducing energy intake among adults [17] or specifically adults with obesity [18]. There is limited evidence of specific healthy or unhealthy cravings being directly linked to dietary quality in any age group.…”

Section: Introductionmentioning

confidence: 99%

Associations of Sleep with Food Cravings, Diet, and Obesity in Adolescence

et al. 2019

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Background: Sleep and dietary intake/quality can contribute to excess weight gain, but food cravings may influence these relationships. This cross-sectional study examined the relationship of adolescents' sleep characteristics with dietary intake/quality and obesity and whether food cravings mediated these relationships. Methods: Sleep measures were calculated based on 24-h accelerometry, and height and weight were directly measured to calculate body mass index (BMI) z-scores. Food cravings were assessed by the Food Craving Inventory (FCI). Dietary intake and quality were calculated based on dietary recalls. Multivariable linear regression was used to examine the associations among sleep, food cravings, dietary intake/quality, and obesity, adjusting for confounders. Results: In total, 256 adolescents (ages 10-16 years) had complete data; 42% were non-White and 45% were boys. Sleep efficiency was inversely associated with sweet cravings and FCI-28. Sleep duration, meeting the sleep duration guidelines, and fruit/vegetable cravings were each positively associated with dietary quality. Sleep duration was negatively associated with BMI z-score. Mediation models were not performed as no sleep parameter was associated with both cravings and dietary intake/quality or BMI z-score. Conclusions: Associations existed among poor sleep, quantity and quality, with more frequent food cravings and worse dietary quality. Sleep may underlie adolescent obesogenic behaviors.

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Section: Introductionmentioning

confidence: 99%

Associations of Sleep with Food Cravings, Diet, and Obesity in Adolescence

et al. 2019

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“…Although a few WL studies suggest cravings may not change [4] or even increase [5,6], a large number of clinical trials, most from 12 weeks to 2 years in duration, have demonstrated that cravings are reduced during energy restriction [5,[7][8][9][10][11][12][13][14][15][16][17][18]. Some authors have reported that greater WL is associated with greater reductions in food cravings [11][12][13], while others have found no relationships [5,19]. With regard to dietary macronutrient content, of the three studies investigating low-CHO diet effects on food cravings, two reported reduced cravings [11,15], while one [5] reported increased cravings.…”

Section: Introductionmentioning

confidence: 99%

Changes in Food Cravings and Eating Behavior after a Dietary Carbohydrate Restriction Intervention Trial

Anguah

Syed‐Abdul

et al. 2019

Nutrients

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Compared to low-fat diets, low-carbohydrate (CHO) diets cause weight loss (WL) over a faster time frame; however, it is unknown how changes in food cravings and eating behavior contribute to this more rapid WL in the early phases of dieting. We hypothesized that reductions in food cravings and improved eating behaviors would be evident even after a relatively short (4-week) duration of CHO-restriction, and that these changes would be associated with WL. Adult participants (n = 19, 53% males, mean ± SD: BMI = 34.1 ± 0.8 kg/m2; age 40.6 ± 1.9 years) consumed a CHO-restricted diet (14% CHO, 58% fat, 28% protein) for 4 weeks. Before and after the intervention, specific and total cravings were measured with the Food Craving Inventory (FCI) and eating behaviors assessed with the Three-Factor Eating questionnaire. Food cravings were significantly reduced at week 4, while women had significantly greater reductions in sweet cravings than men. Dietary restraint was significantly increased by 102%, while disinhibiton and hunger scores were reduced (17% and 22%, respectively, p < 0.05). Changes in cravings were unrelated to changes in body weight except for the change in high-fat cravings where those who lost the most weight experienced the least reductions in fat cravings (r = −0.458, p = 0.049). Changes in dietary restraint were inversely related to several FCI subscales. A short-term, low-CHO diet was effective in reducing food cravings. These data suggest that in subjects that have successfully lost weight on a low-CHO diet, those who craved high-fat foods at the onset were able to satisfy their cravings—potentially due to the high-fat nature of this restricted diet.

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“…Reducing number of HED foods consumed reduces dietary variety of these foods, which reduces food cravings, and increases habituation to these foods. 21 Moreover, this strategy helps consumers develop food environments that align with healthier decisions, requiring them to exert less willpower to reduce dietary ED. 30 Thus, these goals, increasing number of LED and decreasing number of HED foods consumed, may assist with satiation, while reducing problematic factors (food cravings, environmental cues) for dietary adherence.…”

Section: Discussionmentioning

confidence: 99%

“…20 Having goals for the number of different LED and HED foods to consume may be easier to implement than shifting the proportions of LED and HED foods used in recipes to reduce the ED of a meal. 21 In addition, reducing dietary ED by reducing the number of HED foods consumed may reduce the HED variety and reduce the frequency of exposure to HED foods, potentially limiting food cravings. 8,21 …”

Section: Introductionmentioning

confidence: 99%

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Increasing low-energy-dense foods and decreasing high-energy-dense foods differently influence weight loss trial outcomes

2017

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BACKGROUND/OBJECTIVE Although reducing energy density (ED) enhances weight loss, it is unclear whether all dietary strategies that reduce ED are comparable, hindering effective ED guidelines for obesity treatment. This study examined how changes in number of low-energy-dense (LED) (<4.186 kJ/1.0 kcal g−1) and high-energy-dense (HED) (>12.56 kJ/3.0 kcal g−1) foods consumed affected dietary ED and weight loss within an 18-month weight loss trial. METHODS This secondary analysis examined data from participants randomized to an energy-restricted lifestyle intervention or lifestyle intervention plus limited non-nutrient dense, energy-dense food variety (n = 183). Number of daily LED and HED foods consumed was calculated from three, 24-h dietary recalls and anthropometrics were measured at 0, 6 and 18 months. Multivariable-adjusted generalized linear models and repeated-measures mixed linear models examined associations between 6-month changes in number of LED and HED foods and changes in ED, body mass index (BMI), and percent weight loss at 6 and 18 months. RESULTS Among mostly female (58%), White (92%) participants aged 51.9 years following an energy-restricted diet, increasing number of LED foods or decreasing number of HED foods consumed was associated with 6- and 18-month reductions in ED (β = − 0.25 to − 0.38 kJ g−1 (−0.06 to − 0.09 kcal g−1), P<0.001). Only increasing number of LED foods consumed was associated with 6- and 18-month reductions in BMI (β = − 0.16 to − 0.2 kg m−2, P<0.05) and 6-month reductions in percent weight loss (β = − 0.5%, P<0.05). Participants consuming ≤2 HED foods per day and ≥6.6 LED foods per day experienced better weight loss outcomes at 6- and 18-month than participants only consuming ≤2 HED foods per day. CONCLUSION Despite similar reductions in ED from reducing number of HED foods or increasing number of LED foods consumed, only increasing number of LED foods related to weight loss. This provides preliminary evidence that methods used to reduce dietary ED may differentially influence weight loss trajectories. Randomized controlled trials are needed to inform ED recommendations for weight loss.

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Frequency of Consuming Foods Predicts Changes in Cravings for Those Foods During Weight Loss: The POUNDS Lost Study

Cited by 15 publications

References 34 publications

Associations of Sleep with Food Cravings, Diet, and Obesity in Adolescence

Associations of Sleep with Food Cravings, Diet, and Obesity in Adolescence

Changes in Food Cravings and Eating Behavior after a Dietary Carbohydrate Restriction Intervention Trial

Increasing low-energy-dense foods and decreasing high-energy-dense foods differently influence weight loss trial outcomes

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