WEIGHT REDUCTION: A COMPARISON OF A HIGH UNSATURATED FAT DIET WITH NUTS VERSUS A LOW-FAT DIET.

F.M. Sacks and K. McManus Brigham and Women's Hospital, Boston, Massachusetts.

Obesity is becoming increasingly prevalent in the USA, despite the emphasis in public health guidelines on reducing fat intake. Weight loss studies that use a low-fat diet, although sometimes successful in the short-term, have not shown success in sustaining weight loss. Long-term adherence with a low-fat diet may be impeded by reduced satiety, palatability, and variety. We are conducting an 18-month trial of the effectiveness of two calorie-controlled dietary approaches, one low in fat (20% of total energy) and the other moderate in fat (35%) mainly from unsaturated fatty acids. Nuts are intended to be a major source of the unsaturated fat in the moderate-fat diet. A total of 101 persons (10 men and 91 women) with mean age of 42 years have been randomized to the diets. Mean BMI at baseline was 33.6kg/M2, and % body fat was 38%. Enrollment concluded in 9/97, and the program is scheduled to end in 2/99. Interim results will be presented on weight loss, adherence, body composition, and cardiovascular disease risk factors after an average 7 months in the trial. (Funded by the International Nut Council, The Peanut Institute, and the International Olive Oil Council)

Note to Editor/Reporter: Phone interview may be arranged with principal investigator.