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| ID | Type | Description | Link |
|---|---|---|---|
| IUMS | Other Identifier | Isfahan University of Medical Sciences |
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Investigators presumed that preload consumers will have more weight reduction and lower risk of cardiovascular disease
To our knowledge, all previous studies evaluated the energy intake in a dietary meal after consuming a low-energy-dense preload while none assessed the sustainability of lower amount of energy intake and body weight changes in a long-term. On the other hand, the sustainability of lower energy intake in a long term might be affected by higher dietary diversity score due to considering preload in diets. Notably, increased diet variety is associated with higher overall dietary energy intake and weight gain.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| preload | Experimental | subjects in preload group consumed salad, yogurt and water 15 minutes before the main meal. |
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| control | Experimental | subjects in control group consumed salad and yogurt with meal. |
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| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| preload diet | Other | All participants were prescribed a calorie-restricted diet (-200 to -500 kcal/d). Calorie requirements of each subject were estimated based on resting energy expenditure (REE) by using Harris- Benedict equation and also considering the physical activity levels. The diets were constructed to provide similar proportions of carbohydrates (55% energy), protein (15% energy) and total fat (30% energy). |
| Measure | Description | Time Frame |
|---|---|---|
| the amount of weight reduction in two dietary groups | 3 months |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Leila Azadbakht, PhD | Isfahan University of Medical Sciences | Principal Investigator |
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| ID | Term |
|---|---|
| D001835 | Body Weight |
| ID | Term |
|---|---|
| D012816 | Signs and Symptoms |
| D013568 | Pathological Conditions, Signs and Symptoms |
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| control diet | Other | All participants were prescribed a calorie-restricted diet (-200 to -500 kcal/d). Calorie requirements of each subject were estimated based on resting energy expenditure (REE) by using Harris- Benedict equation and also considering the physical activity levels. The diets were constructed to provide similar proportions of carbohydrates (55% energy), protein (15% energy) and total fat (30% energy). |
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