Impact of a weight management programme on the dietary habits of non-pregnant women (original) (raw)

2018, Proceedings of the Nutrition Society

Weight loss maintenance and preventing weight regain leads to health improvements (1,2). There is evidence that a healthy diet with fewer energy dense foods leads to weight loss and sustaining behaviour change is likely to be achieved by habit-based interventions (3,4). Eating breakfast is one of the habits associated with weight loss maintenance (5). This study investigates the effects of a weight management programme on weight loss and changes in dietary habits. Data was collected in the UK between May-November 2016. An online survey, hosted by Slimming World (SW), was completed by female members (19-49 years) who had recently joined the programme. The questionnaire included before joining (T0) and current data (T1): weight, height, validated food frequency and dietary habits questionnaire. 12 weeks (T2) later, the same participants were invited to complete a second survey with the same questions. 543 eligible participants completed the first questionnaire (T0 and T1), and 74 the second questionnaire (T2). Mean BMI decreased from 35•0 (±7•1) to 34•1 (±6•9) from T0 to T1 (p < •001) and to 31•0 (±7•2) at T2 (p < •001). Data from the dietary habits questionnaire showed the percentage of participants who reported always (4 to7 times/week) having breakfast increased from T0 to T1 (p < •001) with no significant difference between T1 and T2 (50•8 %, 83•6 % and 80•6 %). Whilst around two-thirds of the participants (69•4 %) reported they usually ate bread or toast at breakfast at T0, this reduced to 24•5 % at T1 (p < •001) with a small increase at T2 (35•5 %). A further change at breakfast was in fruit consumption. Between T0 and T1, there was nearly a four-fold increase in fruit intake (16•8 % to 65•2 %, p < •001) with the increase at breakfast maintained at T2 (63•2 %). Bread intake at lunch-time also decreased between T0 and T1 (86•4 % to 11•8 %, p = •78) and the reduced intake was maintained at T2 (27•6 %). At the evening meal, bread consumption again decreased over the three time points (33•3 %, 4•2 % [p < •001] and 3•9 %). However, fruit and vegetable intake increased (13•1 %, 51•0 % [p < •001] and 27•6 % [fruit]; 71•6 %, 89•0 % [p < •001] and 90•8 % [veg] at T0, T1 and T2 respectively). Investigating the changes in food intake between meals, the most significant decreases were in biscuits or cakes (79•4 %, 4•4 % [p = •13] and 27•6 %), potato crisps (77•9 %, 6•8 % [p = •003] and 25•0 %), and chocolate and sweets (79•6 %, 6•1 % [p = •003] and 21•1 %). The most significant increases were in fruit (28•0 %, 84•2 % [p = •008] and 85•5 %) and vegetables (4•6 %, 44•9 % [p < •001] and 22•4 % at T0, T1, and T2 respectively). In conclusion, this study has shown that SW is an effective weight management programme in helping to build healthy dietary habits in non-pregnant women with obesity of child-bearing age. Further analyses will determine whether any of the changes significantly contribute to the weight loss observed or whether it is a combination of the changes in dietary habits. Further research is required to investigate sustainability of these healthy habits.