Table 2.

Pooled, Multivariable-Adjusted Results for the Relationships between Changes in Dietary Habits and Weight Change.^*

Increased Dietary Intake†	Weight Change within Each 4-Year Period (95% Confidence Interval)†
	Age-Adjusted Change	P Value	Multivariable-Adjusted Change‡	P Value
	lb		lb
Fruits	−0.69 (−0.92 to −0.46)	<0.001	−0.49 (−0.63 to −0.35)	<0.001
Vegetables	−0.25 (−0.37 to −0.12)	<0.001	−0.22 (−0.34 to −0.11)	<0.001
Nuts	−0.78 (−1.31 to −0.26)	<0.001	−0.57 (−0.97 to −0.17)	0.005
Whole-fat dairy foods§	0.25 (0.05 to 0.45)	0.01	0.10 (−0.10 to 0.30)	0.31
Butter	0.47 (0.23 to 0.71)	<0.001	0.30 (0.15 to 0.45)	<0.001
Cheese	0.13 (−0.08 to 0.34)	0.23	0.02 (−0.09 to 0.13)	0.75
Whole-fat milk	0.08 (−0.05 to 0.22)	0.24	−0.06 (−0.19 to 0.06)	0.32
Low-fat dairy foods§	−0.17 (−0.21 to −0.13)	<0.001	−0.05 (−0.14 to 0.05)	0.33
Low-fat or skim milk	−0.02 (−0.11 to 0.07)	0.69	0.06 (−0.07 to 0.20)	0.37
Yogurt¶	−1.16 (−1.48 to −0.84)	<0.001	−0.82 (−0.99 to −0.67)	<0.001
Potato chips	3.01 (2.09 to 3.94)	<0.001	1.69 (1.30 to 2.09)	<0.001
Potatoes§	2.14 (1.26 to 3.03)	<0.001	1.28 (0.87 to 1.70)	<0.001
French fried	6.59 (4.35 to 8.83)	<0.001	3.35 (2.29 to 4.42)	<0.001
Boiled, baked, or mashed	0.99 (0.36 to 1.61)	0.002	0.57 (0.26 to 0.89)	<0.001
Whole grains ||	−0.59 (−0.65 to −0.53)	<0.001	−0.37 (−0.48 to −0.25)	<0.001
Refined grains	0.56 (0.28 to 0.83)	<0.001	0.39 (0.21 to 0.58)	<0.001
Sugar-sweetened beverages	1.32 (1.03 to 1.62)	<0.001	1.00 (0.83 to 1.17)	<0.001
100%-fruit juice	0.19 (0.07 to 0.31)	0.002	0.31 (0.14 to 0.47)	<0.001
Diet soda	−0.12 (−0.23 to −0.02)	0.02	−0.11 (−0.21 to −0.02)	0.02
Sweets or desserts	0.65 (0.31 to 1.00)	<0.001	0.41 (0.16 to 0.66)	0.001
Processed meats	1.76 (1.43 to 2.09)	<0.001	0.93 (0.79 to 1.08)	<0.001
Unprocessed red meats	1.68 (1.08 to 2.28)	<0.001	0.95 (0.55 to 1.34)	<0.001
Trans fat	1.44 (0.95 to 1.94)	<0.001	0.65 (0.41 to 0.89)	<0.001
Fried foods
Consumed at home	0.49 (0.33 to 0.64)	<0.001	0.36 (0.22 to 0.51)	<0.001
Consumed away from home	0.52 (0.27 to 0.76)	<0.001	0.28 (0.08 to 0.48)	0.007

^*Data are based on 20 years of follow-up (1986–2006) in the Nurses Health Study, 12 years of follow-up (1991–2003) in the Nurses Health Study II, and a 20 years of follow-up (1986–2006) in the Health Professionals Follow-up Study. Findings according to sex and within each study were generally similar to the pooled results (see the tables in the Supplementary Appendix). To convert pounds to kilograms, divide by 0.45.

^†The weight changes shown are for increased consumption; decreased consumption would be associated with the inverse of these weight changes. Increased consumption was defined as an increase in the number of servings per day for all items except trans fat (an increase in the percent of energy) and fried foods consumed at home or away from home (an increase in the number of servings per week).

^‡Values were adjusted for age, baseline body-mass index at the beginning of each 4-year period, and sleep duration, as well as for changes in physical activity, alcohol use, television watching, smoking, and all the dietary factors in the table simultaneously.

^§For the categories of whole-fat dairy foods, low-fat dairy foods, and potatoes, subtypes were evaluated together in the full, multivariable-adjusted model in place of the overall food group (e.g., butter, cheese, and whole-fat milk were evaluated in place of total whole-fat dairy foods).

^¶We were unable to evaluate separately the different types of yogurt (e.g., nonfat, low-fat, or whole-fat; sweetened or unsweetened). U.S. consumption patterns would suggest that most participants chose nonfat or low-fat yogurt; however, no inference could be made with regard to sweetened or unsweetened yogurt.

^||Findings were similar when either total dietary fiber or cereal fiber was included in the analysis instead of whole grains.