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. 2017 Sep 27;147(11):2060–2066. doi: 10.3945/jn.117.252395

TABLE 2.

Associations of changes in nutrients and food groups with body weight (kilogram per specified unit of each nutrient) from baseline to year 1 among DPP participants randomly assigned to placebo, intensive lifestyle intervention, or metformin1

Placebo (n = 978)
 Lifestyle (n = 967)
 Metformin (n = 979)
Estimate ± SE P Estimate ± SE P Estimate ± SE P
Nutrient
 Carbohydrates, per 40 kcal −0.1 ± 0.0 0.072 −0.2 ± 0.1 <0.0001 −0.1 ± 0.0 0.17
 Carbohydrates, % calories −0.1 ± 0.0 0.010 −0.2 ± 0.0 <0.0001 −0.0 ± 0.0 0.063
 Dietary fiber, per 5 g −0.6 ± 0.2 0.0001 −1.5 ± 0.2 <0.0001 −0.5 ± 0.2 0.0007
 Fat, per 45 kcal 0.2 ± 0.1 0.0024 0.3 ± 0.1 <0.0001 0.1 ± 0.1 0.30
 Fat, % calories 0.1 ± 0.0 <0.0001 0.2 ± 0.0 <0.0001 0.0 ± 0.0 0.16
 Saturated fat, per 45 kcal 0.3 ± 0.1 0.0054 0.8 ± 0.2 <0.0001 0.3 ± 0.1 0.0099
 Saturated fat, % calories 0.2 ± 0.1 <0.0001 0.6 ± 0.1 <0.0001 0.2 ± 0.1 0.0002
 Protein, per 40 kcal −0.3 ± 0.1 0.0052 −0.3 ± 0.1 0.071 −0.1 ± 0.1 0.47
 Protein, % calories −0.2 ± 0.1 <0.0001 −0.1 ± 0.1 0.15 −0.1 ± 0.1 0.18
Food group,2,3 servings/d
 Fruit −0.2 ± 0.1 0.019 −0.4 ± 0.1 0.0017 −0.3 ± 0.1 0.0024
  Citrus fruit and juice −0.4 ± 0.3 0.103 −0.6 ± 0.3 0.061 −0.4 ± 0.2 0.11
  Noncitrus fruit and juice −0.2 ± 0.1 0.042 −0.4 ± 0.1 0.0032 −0.3 ± 0.0 0.0043
 Vegetables −0.4 ± 0.1 0.0022 −0.5 ± 0.2 0.0005 −0.2 ± 0.1 0.13
  Tomatoes4 −0.4 ± 0.3 0.18 −1.4 ± 0.4 0.0016 0.2 ± 0.3 0.51
  Dark green or bright yellow vegetables −0.5 ± 0.4 0.16 −1.7 ± 0.4 0.0002 −0.3 ± 0.3 0.30
  Cruciferous vegetables −1.6 ± 0.5 0.0062 −0.6 ± 0.7 0.40 −1.1 ± 0.5 0.015
  Other vegetables5 −0.4 ± 0.2 0.021 −0.4 ± 0.3 0.12 −0.3 ± 0.2 0.17
 Grains −0.1 ± 0.1 0.63 −0.2 ± 0.2 0.22 −0.1 ± 0.1 0.41
  High-fiber, low-fat grains −0.6 ± 0.2 0.0057 −0.6 ± 0.3 0.05 −0.6 ± 0.2 0.0050
  Low-fiber, high-fat grains 0.0 ± 0.3 0.89 1.0 ± 0.4 0.03 −0.0 ± 0.3 0.94
  Low-fiber, low-fat grains 0.2 ± 0.2 0.24 −0.2 ± 0.2 0.25 0.1 ± 0.2 0.38
 Other vegetables5 −0.4 ± 0.2 0.021 −0.4 ± 0.3 0.12 −0.3 ± 0.2 0.17
 Dairy −0.2 ± 0.1 0.071 0.3 ± 0.2 0.15 −0.0 ± 0.1 0.77
  Low-fat dairy −0.2 ± 0.1 0.14 −0.3 ± 0.2 0.16 −0.2 ± 0.1 0.09
  High-fat dairy 0.1 ± 0.2 0.69 1.2 ± 0.3 <0.0001 0.4 ± 0.2 0.08
 Meat, eggs, and legumes −0.2 ± 0.2 0.32 −0.4 ± 0.2 0.14 −0.1 ± 0.2 0.78
  Fried fish 1.0 ± 1.6 0.55 3.4 ± 2.5 0.17 0.5 ± 1.7 0.80
  High omega-3 fatty acid fish 0.4 ± 1.0 0.72 0.6 ± 1.2 0.65 0.6 ± 0.8 0.45
  Low-fat fish (other fish, shellfish) −1.2 ± 0.9 0.23 −1.9 ± 1.2 0.095 −1.8 ± 1.0 0.08
  Eggs −0.1 ± 0.5 0.80 1.3 ± 0.9 0.15 0.0 ± 0.7 0.97
  Dried beans −0.3 ± 0.5 0.53 −2.4 ± 0.7 0.0002 −0.0 ± 0.5 0.95
  Nuts and seeds 0.0 ± 0.5 0.99 1.0 ± 0.8 0.18 −0.8 ± 0.5 0.07
  High-fat meat −0.0 ± 0.3 0.92 0.4 ± 0.4 0.37 0.1 ± 0.3 0.84
  Lower-fat meat (game or fat removed) 0.2 ± 0.5 0.67 0.1 ± 0.7 0.84 1.1 ± 0.5 0.03
  Fried chicken 0.5 ± 1.2 0.66 2.0 ± 2.3 0.40 −1.2 ± 1.0 0.23
  Other (nonfried) poultry −0.4 ± 0.3 0.31 −1.7 ± 0.5 0.0013 −0.1 ± 0.3 0.80
 Fats, oils, and sweets 0.3 ± 0.1 0.0011 0.6 ± 0.1 <0.0001 0.2 ± 0.1 0.026
  Sweets and desserts 0.4 ± 0.1 0.0041 0.3 ± 0.2 0.059 0.4 ± 0.1 0.0025
 Regular soft drinks 0.2 ± 0.2 0.24 0.4 ± 0.3 0.10 0.4 ± 0.2 0.04
 Diet soft drinks −0.1 ± 0.1 0.28 −0.8 ± 0.2 0.0001 0.2 ± 0.2 0.15
1

Adjusted for age, sex, race/ethnicity, baseline weight, baseline calories, change in calories, baseline physical activity, and change in physical activity. DPP, Diabetes Prevention Program.

2

Servings were defined by the DPP Nutrition Coding Center as medium-sized portions for a given age range.

3

Effect estimates are β-coefficients and reflect the mean change in kilograms of body weight per serving of each food group.

4

Food items combined to generate the vegetable subcategory “tomatoes” included spaghetti with sauce, pizza, and tacos.

5

Food items combined to generate the vegetable subcategory “other vegetables” included French fries.