SciELO - Scientific Electronic Library Online

vol.32 número3Cintura hipertrigliceridémica (cht), perfil glicídico y lípidos en pacientes con nuevo diagnóstico de infartoLa pérdida de peso y los resultados metabólicos después de 12 meses de bypass gástrico en Y de Roux en una población del sureste de Brasil índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados




Links relacionados

  • Em processo de indexaçãoCitado por Google
  • Não possue artigos similaresSimilares em SciELO
  • Em processo de indexaçãoSimilares em Google


Nutrición Hospitalaria

versão On-line ISSN 1699-5198versão impressa ISSN 0212-1611


REIG GARCIA-GALBIS, Manuel; RIZO BAEZA, Mercedes  e  CORTES CASTELL, Ernesto. Indicators of success in the dietary management of overweight and obesity: weight, body fat loss and quality. Nutr. Hosp. [online]. 2015, vol.32, n.3, pp.1009-1016. ISSN 1699-5198.

Concepts: %WL: Percentage of weight loss; %FL: Percentage of fat loss. Objective: evaluate which unit of measurement for weight loss could determine the success or failure of dietary treatment for overweight and obesity. Method: 4,625 consultations carried out on 616 patients in the southeast of Spain from 2006 to 2012. All of the patients were over 25 years of age and suffered from overweight or obesity. The consultations were carried out every fortnight, using the Mediterranean or low-calorie diet. The patients were divided into four groups according to their %WL and %FL. Results: most of the sample consisted of: women; participants between 25-45 years of age; attended consultations for over a month and a half; obese. 80% of the patients obtained a %FL ≥ 5% (15.5±12.8). The groups with a higher %FL obtained significant differences in weight loss (22.6 vs 11.2%, p = 0.000). The multinomial analysis shows significant differences between the groups with the highest %FL and the lowest %WL and %FL: sex (p = 0.006 vs p = 0.005), BMI (p = 0.010 vs p = 0.003) and attendance (p = 0.000 vs p = 0.000). Conclusion: the patients who lost < 5% of fat had higher initial parameters (percentage of weight and fat); most of the sample lost ≥ 5% of fat. This means that the method of personalised dietary treatment results in a high fat loss; fat is an indicator of the quality loss obtained. Recommendations: use the measurement of fat as a complementary unit of measurement to weight loss; establish a limit of 5% to evaluate such loss; and increase this type of research in any method of weight loss.

Palavras-chave : Obesity; Diet; Success; Failure and quality loss.

        · resumo em Espanhol     · texto em Inglês     · Inglês ( pdf )


Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons