Skip to main content
ARS Home » Plains Area » Grand Forks, North Dakota » Grand Forks Human Nutrition Research Center » Healthy Body Weight Research » Research » Publications at this Location » Publication #252499
Title: Vegetable and fruit consumption during weight loss is positively correlated with weight and fat loss

Author
item Whigham Grendell, Leah
item VALENTINE, ASHLEY - University Of Wisconsin
item ZHANG, ZHUMIN - University Of Wisconsin
item ATKINSON, RICHARD - Virginia Commonwealth University
item TANUMIHARDJO, SHERRY - University Of Wisconsin

Submitted to: Annual Scientific Meeting NAASO, The Obesity Society
Publication Type: Abstract Only
Publication Acceptance Date: 5/15/2010
Publication Date: 10/10/2010
Citation: Whigham Grendell, L.D., Valentine, A.R., Zhang, Z., Atkinson, R.L., Tanumihardjo, S.A. 2010. Vegetable and fruit consumption during weight loss is positively correlated with weight and fat loss [abstract]. Obesity . 18(Suppl 2):S104.

Interpretive Summary:

Technical Abstract: Background: Recommendations to increase vegetable and fruit consumption often accompany guidelines for weight loss. A previous study indicated that people who were instructed to count calories lost more weight than those simply instructed to increase vegetable and fruit intake. Objective: The objective was to determine if actual vegetable and fruit intake based on serum carotenoid concentrations was correlated to weight loss and body composition changes. Design: 60 obese (BMI 30-40 kg/m2) volunteers were enrolled in a weight-loss intervention. Subjects were randomly assigned to one of two groups: calorie reduction group was instructed to restrict total intake by 500 kcal and limit fat to 25% and high vegetable group was instructed to increase vegetable intake to 8 servings/d and fruit to 2-3 servings/d. For the first 3 mo, subjects were provided breakfast and lunch 5 d/wk and taught basic nutrition principles to assist them in meeting dietary goals. As a transition, subjects received breakfast and lunch 2 d/wk during the 4th month and regular phone calls of decreasing frequency for the remainder of the year. Results: Vegetable and fruit intake and most serum carotenoid concentrations increased from baseline to 3 mo and remained elevated at 12 mo. Total serum carotenoid concentrations correlated positively with self-reported vegetable intake and combined fruit and vegetable intake. Weight, fat, and %fat were negatively correlated with serum carotenoid concentrations. Conclusions: Increased vegetable consumption is an appropriate strategy for weight loss. However, increased vegetable consumption must still happen within the context of reducing total caloric intake.