Effectiveness of a Total Meal Replacement Program (OPTIFAST Program) on Weight Loss: Results from the OPTIWIN Study

Objective: The aim of this study was to test the effectiveness of the OPTIFAST program (OP), a total meal replacement dietary intervention, compared with a food-based (FB) dietary plan for weight loss. Methods: Participants with BMI 30 to 55 kg/m2, age 18 to 70 years old, were randomized to OP or FB dietary and lifestyle interventions for 26 weeks, followed by a weight-maintenance phase. Outcomes were percent change in body weight (%WL) from baseline to weeks 26 and 52, associated changes in body composition (using dual energy x-ray absorptiometry), and adverse events. Primary analysis used repeated-measures multivariable linear mixed models to compare outcomes between groups in a modified intention-to-treat fashion (mITT). Results: A total of 273 participants (83% of randomized; 135 OP, 138 FB) made up the mITT population. Mean age was 47.1 ± 11.2 years; 82% were female and 71% non-Hispanic white. Baseline BMI was 38.8 ± 5.9 kg/m2. At 26 weeks, OP %WL was 12.4%±0.6% versus 6.0%±0.6% in FB (P <0.001). At 52 weeks, OP %WL was 10.5% ± 0.6% versus 5.5% ± 0.6% in FB (P < 0.001). Fat mass loss was greater for OP; lean mass loss was proportional to total weight loss. There was no difference in serious adverse event rates between groups. Conclusions: Compared with an FB approach, OP was more effective with greater sustained weight loss

The Effect of Perceived Healthy and Unhealthy Commercials on Intake of Perceived Healthy and Unhealthy Snack foods in Normal Weight, College-Aged, Dietary Restrained Women

Background: Exposure to various types of food cues via television commercials may enhance consumption of different foods, particularly in females who engage in cognitive efforts to control food intake (i.e., restrained eaters). However, it is unknown if food-related commercials differing in health perceptions impact on intake of foods with differing health perceptions. This study investigated the effect of viewing “healthy” or “unhealthy” food commercials on intake of “healthy” and “unhealthy” snack foods in healthy weight, dietary-restrained, college-aged women. Methods: Using a 3 x 2 between-subjects design (factors of commercial type [“healthy” foods, “unhealthy” foods, and non-food-related] and snack food type [“healthy” and “unhealthy]), 36 women (21.9 + 1.5 kg/m2 [kilograms per meters squared], 20.2 + 2.3 years) were randomized to one of six conditions. Participants watched a 35-minute television program, containing a 30-minute comedy sketch (Saturday Night Live) containing no food cues and five minutes of commercials. Conditions differed by type of commercials shown, “healthy” foods, “unhealthy” foods, and non-food related, and the type of food provided to consume (200 g each of “healthy” snack foods, carrots [0.41 kcal/g] and grapes [0.75 kcal/g], providing 232 kcals; or “unhealthy” snack foods, potato chips [5.1 kcals/g] and chocolate chip cookies [5.0 kcal/g], providing 2020 kcals). Dependent variables were grams and energy of snack food consumed. Results: Factorial analyses of variance revealed a significant main effect of snack food type on energy and grams consumed. Participants consumed more grams when provided a “healthy” snack as compared to an “unhealthy” snack (173.5 g + 70.3 vs. 87.8 + 43.1 g, p \u3c 0.001) and more energy when provided an “unhealthy” snack as compared to a “healthy” snack (425 + 230 kcal vs. 105 + 46 kcal, p \u3c 0.001). Conclusion: Exposure to food-related commercials while watching television did not increase intake as compared to watching television without food-related commercials in healthy weight female, restrained eaters. As greater energy intake occurred when only foods higher in energy density were provided, if one eats while watching television, only having foods lower in energy density available to eat may assist with reducing energy consumed

Formula Switch Leads to Enteral Feeding Tolerance Improvements in Children With Developmental Delays

Background: Children with developmental delays are often dependent on enteral nutrition. The aim of our study was to evaluate improvement in tolerance parameters in these children who were switched from an intact protein formula to a 100% whey, peptide-based formula. Methods: A retrospective chart review of children with developmental delays who were failing to reach adequate nutritional goals on standard polymeric formulas were switched to a 100% whey peptide-based formula. Enteral volume goals, caloric goals, and change in medication used to improve feeding tolerance were assessed before and after formula switch. Results: Medical records of 13 children (aged 8.4 ± 4.6 years) met criteria. All children had a primary diagnosis of developmental delay, and 77% were fed via gastrostomy tube. Of the 13 children assessed, 92% experienced improved feeding tolerance, and 75% of these reported the time to improvement within 1 week after formula switch. Feeding tolerance parameters that improved were vomiting (86%), gagging and retching (75%), high residual volumes (63%), constipation (43%), diarrhea (100%), and poor weight gain (100%). Conclusion: Switching to a 100% whey, peptide-based formula improved symptoms of feeding intolerance in the majority of these developmentally delayed children

Differences in treatment response to a total diet replacement intervention versus a food‐based intervention: A secondary analysis of the OPTIWIN trial

Summary Objective For every weight loss treatment, there are usually groups of people who lose less than expected. This study sought to determine if response rates to a total diet replacement (TDR) differed from those of a calorie‐restricted, food‐based (FB) diet. Methods Data from OPTIWIN, a 12‐month multicenter trial in adults with a BMI of 30–55 kg/m2, with 26‐week weight‐loss and weight‐maintenance phases, were utilized. Participants (n = 330) were randomized to the OPTIFAST programme (OP) or to a reduced‐energy FB diet. Treatment non‐responders were defined as those who lost <3% of initial weight at months 6 or 12. Results There were 103 (76%) responders in the OP compared with 78 (57%) in the FB group at 12 months. The odds of treatment response at 12 months among participants who were non‐responders at 3 months was not significantly different between the OP and FB groups (p = 0.64). Race, type 2 diabetes status and previous weight loss attempts were significantly associated with responder status. OP responders had higher meal plan adherence and non‐caloric fluid intake compared with FB responders. Conclusion Early treatment response is more likely and better sustained with TDR compared with an FB diet. Individual and treatment level factors appear to influence early treatment response to behavioural interventions for weight reduction