Evaluation of a high‐vegetable intervention for weight loss in obese individuals

In an effort to promote healthy weight loss, educational messages often include the promotion of a high fruit and vegetable diet, but little research has shown if a focus on high‐vegetable consumption is an effective weight‐loss strategy. This study was done to evaluate if the inclusion of more vegetables would result in an overall decrease in fat and calories, resulting in weight loss. Fifty‐seven obese (BMI 30–40 kg/m 2 ) men and women participated in a 12‐wk weight loss intervention. Education for all subjects included the importance of consuming a well‐balanced diet. One group was further instructed to increase vegetable intake to 4 cups/d (Hi Veg). The control group was instructed to follow a healthy diet and restrict total kcal intake by 500 kcal and limit fat to 25% of kcal. Total calorie needs were calculated based on height, weight, age, sex, and activity level. Subjects were provided breakfast and lunch 5 d/wk and taught basic nutrition principles and strategies to assist them in meeting their dietary goals during meals not provided. Subjects kept track of daily goals on record sheets. The control group lost significantly more fat weight (4.8 vs. 1.9 kg, P < 0.01) and total weight (4.9 vs. 1.4 kg, P < 0.01) compared with the Hi Veg group. Lean weight change was not significantly different between groups. Although vegetables are an important part of a healthy diet and logically play a role in weight loss due to having a lower calorie density than other foods, an emphasis on controlling total calorie intake is still important. Supported by the National Research Initiative of the USDA Cooperative State Research, Education and Extension Service, 2003‐35200‐05377.