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Nutrición Hospitalaria

On-line version ISSN 1699-5198Print version ISSN 0212-1611

Nutr. Hosp. vol.32 n.3 Madrid Sep. 2015 

ORIGINAL / Obesidad


Indicators of success in the dietary management of overweight and obesity: weight, body fat loss and quality

Indicadores de éxito en el tratamiento dietético del sobrepeso y la obesidad: pérdida de peso, grasa corporal y calidad de pérdida



Manuel Reig García-Galbis1, Mercedes Rizo Baeza1 and Ernesto Cortés Castell2

1Department of Nursing, Faculty of Health Sciences, University of Alicante.
2Department of Pharmacology, Paeditrics and Organic Chemisty University Miguel Hernández, Spain.




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.

Key words: Obesity. Diet. Success. Failure and quality loss.


Conceptos: %WL: Porcentaje de perdida de peso; %FL: Percentage of fat loss.
Objetivo: evaluar que unidad de medida en la perdida podría determinar el éxito o fracaso del tratamiento dietético en el sobrepeso y obesidad.
Método: 4.625 consultas se llevaron a cabo con 616 pacientes mayores de 25 anos con sobrepeso y obesidad, en el sur-este de España, durante los anos 2006-12. Las consultas se realizaban quincenalmente, se utilizo la dieta mediterránea e hipo-calórica. Se formaron cuatro grupos en función del menor o mayor %WL y %FL.
Resultados: la mayoría de la muestra esta formada por: mujeres; participantes entre 25-45 anos; asistentes a mas de mes y medio; obesos. El 80% de los pacientes obtienen un %FL ≥ 5% (15,5±12,8). Los grupos con mayor %FL obtiene diferencias significativas en la perdida (22,6 vs 11,2%, p=0,000). El analisis multinomial, destaca diferencias significativas cuando se compara los grupos de mayor %FL con el menor %WL y %FL: en el sexo (p=0.006 vs p=0.005), IMC (p=0.010 vs p=0.003) y asistencia (p=0.000 vs p=0.000).
Conclusión: los pacientes que pierden < 5% de grasa, muestran parámetros iniciales mayores (Porcentaje de peso y grasa); la mayoría de la muestra pierde ≥ 5% de grasa, por lo que el tratamiento dietetico individualizado es un método que obtiene una elevada perdida de grasa; la grasa es un indicador de la calidad de la perdida obtenida. Se recomienda: la medición de la grasa como unidad de medida complementaria al peso; establecer el limite del 5% para evaluar dicha perdida; y aumentar la investigación en esta línea en cualquier método de perdida.

Palabras clave: Obesidad. Dieta. Éxito. Fracaso y calidad de pérdida.

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