Amount of food group variety consumed in the diet and long-term weight loss maintenance

Objective: Decreases in variety of foods consumed within high-fat-dense food groups and increases, in variety of foods consumed within low-fat-dense food groups are associated with lower energy intake and greater weight loss during obesity treatment and may assist with weight loss maintenance. This study examined food group variety-in 2237 weight loss maintainers in the National Weight Control Registry, who had lost 32.2 +/- 18.0 kg (70.9 +/- 39.5 lbs) and maintained a weight loss at least 13.6. kg (30 lbs) for 6.1 +/- 7.7 years. Research Methods and Procedures: At entry into the registry, registry members completed a food frequency questionnaire from which amount of variety consumed from different food groups was assessed. To provide a context for interpreting the level of variety occurring in the diet of registry participants, food group variety was compared between registry participants and 96 individuals who had recently participated in a behavioral weight loss program and had lost at least 7% of initial body weight. Results: Registry members reported consuming a diet with very low variety in all food groups, especially in those food groups higher in fat density. Registry participants consumed significantly (p < 0.001) less variety within all food groups, except fruit and combination foods, than recent weight losers after 6 months of weight loss treatment. Discussion: These results suggest that successful weight loss maintainers consume a diet with limited variety in all food groups. Restricting variety within all food groups may help with consuming a low-energy diet and maintaining long-term weight loss.