Erfolgreiche Gewichtsreduktion und -stabilisierung durch Ernährungsumstellung auf Basis der Energiedichte - Veränderung des Verzehrs verschiedener Lebensmittelgruppen

Introduction: Detailed reports of changes of eating habits during obesity treatment are scarce. In the present paper we have analyzed the change of eating habits of 100 obese patients who lost 12,3±0,3kg body weight over a mean follow-up period of 30,5±1,5 months. Methods: Patients recorded food intake over a period of 12 days before and after changes of food intake, respectively. Previously, we reported the changes of daily energy intake, food intake and energy density, respectively. Results: Reduction of energy intake was accomplished by a 73% lower intake of food groups with high energy density (2,5kcal/g) and by a 23% reduction of those with medium energy density (1,51-2,49kcal/g). The detailed analysis of the eating habits showed significant alterations of 21 of 32 food groups with 17 being lower while 4 food groups increased (dessert, eggs, curd and unprocessed meat). During single meals 3 to 11 food groups were changed significantly. Changes of food quantity were the result of smaller portion sizes and a reduced number of meals. 30% of the patients had a significantly increased intake of food items with high and medium energy density. Due to corresponding changes of the other food groups they nevertheless had a negative energy balance. Conclusion: These data demonstrate that an individual change of eating habits on the basis of food energy density is a good option for successful weight loss with fairly small alterations of each food group.No food group is completely prohibited and each patient can explore how much of high energy density food items can be consumed without jeopardizing successful weight loss.