PURPOSE: Examine the extent to which meat consumption influences risk of weight gain in women during a 20-month period. Additionally, to determine the extent to which demographic, lifestyle, and dietary factors influence the meat-weight gain association. DESIGN: Prospective cohort. SETTING: Two metropolitan areas of the Mountain West. SUBJECTS: Two hundred thirty-seven middle-aged women. MEASURES: Diet was assessed by using 7-day weighed food records, and physical activity was measured by using accelerometers. Other potential confounders included age; initial body weight; energy intake; percentage of energy from fat, protein, and carbohydrate; dietary fiber intake per 1000 kcal; and time in the investigation. Two meat variables were studied: very lean meat (VLM) and other meat (Meat). ANALYSIS: Multiple regression, partial correlation, and relative risk. RESULTS: Each additional serving (1 ounce) of Meat consumed at baseline per 1000 kcal was associated with a 1.19-kg gain in weight over time (F = 7.3, p = .0073). Controlling for physical activity, fiber, and macronutrient intake, individually, strengthened the relationship. Servings of VLM per 1000 kcal were not predictive of weight change (F = .00, p = .9576). With all potential confounders controlled, the relative risk of gaining weight (≥5 pounds) for women with Low Meat intake was .36 (95% confidence interval = .17-.76) compared to women with High Meat intake. CONCLUSION: Consuming meats other than those in the VLM category is associated with increased risk of weight gain over time.
PURPOSE: Examine the extent to which meat consumption influences risk of weight gain in women during a 20-month period. Additionally, to determine the extent to which demographic, lifestyle, and dietary factors influence the meat-weight gain association. DESIGN: Prospective cohort. SETTING: Two metropolitan areas of the Mountain West. SUBJECTS: Two hundred thirty-seven middle-aged women. MEASURES: Diet was assessed by using 7-day weighed food records, and physical activity was measured by using accelerometers. Other potential confounders included age; initial body weight; energy intake; percentage of energy from fat, protein, and carbohydrate; dietary fiber intake per 1000 kcal; and time in the investigation. Two meat variables were studied: very lean meat (VLM) and other meat (Meat). ANALYSIS: Multiple regression, partial correlation, and relative risk. RESULTS: Each additional serving (1 ounce) of Meat consumed at baseline per 1000 kcal was associated with a 1.19-kg gain in weight over time (F = 7.3, p = .0073). Controlling for physical activity, fiber, and macronutrient intake, individually, strengthened the relationship. Servings of VLM per 1000 kcal were not predictive of weight change (F = .00, p = .9576). With all potential confounders controlled, the relative risk of gaining weight (≥5 pounds) for women with Low Meat intake was .36 (95% confidence interval = .17-.76) compared to women with High Meat intake. CONCLUSION: Consuming meats other than those in the VLM category is associated with increased risk of weight gain over time.
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Diet; Health focus: nutrition, weight control; Insulin; Manuscript format: research; Obesity; Outcome measure: biometric, morbidity; Overweight; Prevention Research; Protein; Research purpose: relationship testing; Setting: community; Strategy: education, skill building/behavior change; Study design: prospective cohort; Target population age: adults; Target population circumstances: education/income level, geographic location
Authors: Katharina C Wirnitzer; Clemens Drenowatz; Armando Cocca; Derrick R Tanous; Mohamad Motevalli; Gerold Wirnitzer; Manuel Schätzer; Gerhard Ruedl; Werner Kirschner Journal: Nutrients Date: 2022-03-03 Impact factor: 5.717