Eating behaviors, dietary profile and body composition according to dieting history in men and women of the Québec Family Study

Authors: Provencher, VéroniqueDrapeau, VickyTremblay, AngeloDesprés, Jean-PierreBouchard, ClaudeLemieux, Simone
Abstract: The purpose of the present cross-sectional study was to compare eating behaviours (cognitive dietary restraint, disinhibition and susceptibility to hunger), dietary profile and physiological variables according to the practice of dieting: current dieting; history of dieting in the 10-year period that preceded the study; no dieting during the same period. Dieting history, anthropometric markers of adiposity, RMR, dietary profile (3 d food record) and eating behaviours (three-factor eating questionnaire) were determined in a sample of 244 men and 352 women. A greater proportion of women (31.8 %) than men (16.8 %) reported that they had been on a diet over the past 10 years(P=0.0001). In both genders, current and past dieters had a higher BMI (P<0.05) than non-dieters and current dieters had lower reported energy intakes than past dieters and non-dieters (only in women) (P<0.05). Current and past dieters also had higher scores for all eating behaviours and their subscales (P<0.05; except for susceptibility to hunger in men) compared with non-dieters (adjusted for age, reported energy intake, percentage of dietary fat, BMI and RMR). Moreover, for each dieting-history category, women had significantly higher scores for cognitive dietary restraint than men (P<0.05). In conclusion, the present study showed that current and past dieters had higher scores for cognitive dietary restraint and disinhibition compared with non-dieters. As disinhibition has previously been associated with a greater risk of subsequent weight gain, interventions aimed at preventing an increase in disinhibition may be promising for longterm weight maintenance.
Document Type: Article de recherche
Issue Date: 1 June 2004
Open Access Date: 18 September 2017
Document version: VoR
Permalink: http://hdl.handle.net/20.500.11794/15412
This document was published in: British Journal of Nutrition, Vol. 91 (6), 997-1004 (2004)
https://doi.org/10.1079/BJN20041115
Cambridge University Press
Alternative version: 10.1079/BJN20041115
15182403
Collection:Articles publiés dans des revues avec comité de lecture

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