TABLE 1.
Characteristics by FTO rs9939609 at baseline in participants in the POUNDS LOST trial1
| Characteristic | TT (n = 227) | TA (n = 360) | AA (n = 150) | P |
| Age (y) | 50.0 ± 9.92 | 51.5 ± 9.1 | 51.4 ± 8.5 | 0.19 |
| Sex [n (%)] | 0.71 | |||
| F | 141 (31.3) | 214 (47.5) | 96 (21.2) | |
| M | 86 (30.1) | 146 (51.1) | 54 (18.8) | |
| Race or ethnic group [n (%)] | 0.09 | |||
| White | 181 (30.7) | 284 (48.2) | 124 (21.1) | |
| Black | 28 (25.0) | 61 (54.5) | 23 (25.5) | |
| Hispanic | 11 (44.0) | 11 (44.0) | 3 (12.0) | |
| Asian or other | 7 (63.6) | 4 (36.4) | 0 (0) | |
| Weight (kg) | 93.5 ± 15.6 | 92.9 ± 15.8 | 93.9 ± 14.9 | 0.37 |
| BMI (kg/m2) | 32.7 ± 3.8 | 32.5 ± 3.9 | 33.1 ± 3.8 | 0.28 |
| Waist circumference (cm) | 103.3 ± 13.2 | 103.5 ± 13.2 | 104.2 ± 12.2 | 0.31 |
| Dietary intake per day3 | ||||
| Energy (kcal) | 1993 ± 563 | 1960 ± 555 | 1933 ± 575 | 0.05 |
| Carbohydrate (%) | 44 ± 7 | 44 ± 8 | 43 ± 7 | 0.07 |
| Fat (%) | 36 ± 5 | 36 ± 6 | 38 ± 5 | 0.09 |
| Protein (%) | 18 ± 3 | 18 ± 3 | 18 ± 3 | 0.84 |
| Biomarkers of adherence | ||||
| Respiratory quotient | 0.84 ± 0.01 | 0.84 ± 0.02 | 0.83 ± 0.01 | 0.88 |
| Urinary nitrogen (g) | 12.1 ± 4.1 | 12.6 ± 4.8 | 11.5 ± 3.7 | 0.61 |
| Appetite variables4 | ||||
| Appetite score | 48.8 ± 8.5 | 48.5 ± 9.5 | 49.8 ± 8.4 | 0.38 |
| Cravings | 50.3 ± 24.6 | 51.8 ± 26.6 | 49.2 ± 25.4 | 0.88 |
| Fullness | 62.5 ± 19.6 | 65.2 ± 19.6 | 60.5 ± 19.6 | 0.96 |
| Prospective consumption | 64.4 ± 16.2 | 65.5 ± 17.7 | 66.1 ± 16.9 | 0.21 |
| Hunger | 42.9 ± 19.7 | 42.0 ± 19.7 | 44.4 ± 19.9 | 0.89 |
| Weight loss at 6 mo (kg) | −3.7 ± 7.8 | −4.1 ± 7.5 | −4.5 ± 7.1 | 0.12 |
| Weight loss at 2 y (kg) | −5.4 ± 7.6 | −5.9 ± 7.9 | −5.9 ± 7.9 | 0.32 |
P values were calculated by using the chi-square test for categorical variables and F tests after adjustment for age, sex, and ethnicity for continuous variables. FTO, fat mass and obesity associated gene; POUNDS LOST, Preventing Overweight Using Novel Dietary Strategies.
Mean ±SD (all such values).
Targeted percentages of energy derived from fat, protein, and carbohydrate from groups 1 to 4 were as follows: 20%, 15%, and 65%; 20%, 25%, and 55%; 40%, 15%, and 45%; and 40%, 25%, and 35%, respectively.
Cravings: how often did you experience cravings over the past week? Fullness: how full have you felt over the past week? How much (prospective consumption): how much do you think you could have eaten over the past week? Hunger: how hungry have you felt over the past week? Appetite score = [cravings score+ (100-full score) + how much score + hungry score] ÷ 4.