Men participating in a weight-loss intervention are able to implement key dietary messages, but not those relating to vegetables or alcohol: the Self-Help, Exercise and Diet using Internet Technology (SHED-IT) study

作者：Collins Clare E^*; Morgan Philip J; Warren Janet M; Lubans David R; Callister Robin

来源：Public Health Nutrition, 2011, 14(1): 168-175.

DOI：10.1017/S1368980010001916

• Weight loss
• Men
• Dietary intake
• Randomized trial
• Nutrition

Objective: To describe dietary changes in men participating in an obesity intervention as part of the Self-Help, Exercise and Diet using Information Technology (SHED-IT) study.
Design: An assessor-blinded randomized controlled trial comparing Internet (n 34) v. information-only groups (n 31) with 6-month follow-up. Dietary intake assessed by FFQ, reporting usual consumption of seventy-four foods and six alcoholic beverages using a 10-point frequency scale. A single portion size (PSF) factor was calculated based on photographs to indicate usual serving sizes.
Setting: The campus community of the University of Newcastle, New South Wales, Australia.
Subjects: Sixty-five overweight/obese men (43% students, 42% non-academic general staff, 15% academic staff; mean age 35.9 (SD 11.1) years, mean BMI 30.6 (SD 2.8) kg/m(2)).
Results: The average PSF decreased significantly over time (chi(2) = 20.9, df = 5, P < 0.001) with no differences between groups. While both groups reduced mean daily energy intake (GLM chi(2) = 34.5, df = 3, P < 0.001), there was a trend towards a greater reduction in the Internet group (GLM chi(2) = 3.3, P = 0.07). Both groups reduced percentage of energy from fat (P < 0.05), saturated fat (P < 0.001) and energy-dense/nutrient-poor items (P < 0.05), with no change in dietary fibre or alcohol (P > 0.05).
Conclusions: Although men reported some positive dietary changes during weight loss, they did not increase vegetable intakes nor decrease alcohol consumption, while saturated fat, fibre and Na intakes still exceeded national targets. Future interventions for men should promote specific food-based guidelines to target improvements in their diet-related risk factor profile for chronic diseases.

• 出版日期2011-1