Postprint version. Published in International Journal of
Obesity, Volume 33, Issue 10, October 1, 2009, pages 1183-1190.
Copyright © 2009 Nature Publishing Group. The definitive version
is available at http://dx.doi.org/10.1038/ijo.2009.147.
Objective: The purpose of this study was to compare the dietary
strategies, and use of fat- and sugar-modified foods and
beverages in a weight loss maintainer group (WLM) and an always-
normal weight group (NW). Subjects: WLM (N=172) had maintained
≥10% weight loss for 11.5 years, and had a body mass index (BMI)
of 22.0 kg m-2. NW (N=131) had a BMI of 21.3 kg m-2 and no
history of being overweight. Three, 24-h recalls on random, non-
consecutive days were used to assess dietary intake. Results:
WLM reported consuming a diet that was lower in fat (28.7 vs
32.6%, P<0.0001) and used more fat-modification strategies than
NW. WLM also consumed a significantly greater percentage of
modified dairy (60 vs 49%; P=0.002) and modified dressings and
sauces (55 vs 44%; P=0.006) than NW.