Table 2.

Dietary intake and low-fat dietary strategies among weight loss maintainers and always normal weight individuals

	Weight Loss Maintainer (N =169)	Always Normal Weight (N =125)	p value*
Calories, total	1718±487	1792±539	0.1013
Fat, %	28.7±8.4	32.6±7.1	<0.0001
Protein, %	18.4±4.7	17.0±3.8	0.0102
Carbohydrate, %	55.2±10.6	48.9±8.8	<0.0001
Dietary restraint	14.8 ± 4.2	9.8 ± 4.8	<0.0001
Low fat dietary strategies**
Summary score (reflects overall use of low fat dietary strategies)	1.96±0.40	2.25±0.38	<0.0001
Substituting specifically manufactured low fat foods	1.84±0.81	2.54±0.90	<0.0001
Modifying foods to lower fat (e.g., broiling instead of frying)	1.71±0.79	1.82±0.74	0.2462
Avoiding meat	1.19±0.36	1.25±0.32	0.0339
Replacing high fat with low fat foods	2.76±0.55	3.02±0.50	<0.0001
Avoiding fat as spread or flavoring	2.32±0.65	2.60±0.55	<0.0001

^*P-values are obtained from the GLM models with adjustment for BMI

^**Scores are from the Krystal Eating Pattern questionnaire; ³⁰ higher scores indicate less frequent use of the strategy (on a scale where 1= always; 2= usually; 3 = sometimes; and, 4 = never).