ELIPA

Foods for weight management

Description

This study aimed to investigate factors associated with weight management, especially whether satiety value of food as a part of a weight-maintenance diet would affect self-regulation of food intake and weight management. All participants underwent a 7-week very-low-energy-diet and were thereafter randomized into higher- and lower-satiety food groups during a 24-week weight maintenance period. As a part of weight maintenance diet, the groups consumed food products that differed in their pre-determined satiety value and macronutrient composition.

General Design

Type
Clinical trial
Data collection type
Prospective
Design
Longitudinal
Start/End data collection
2008 until 2009
Design paper
Psychobehavioural Factors Are More Strongly Associated with Successful Weight Management Than Predetermined SatietyEffect or Other Characteristics of Diet.

Population

Continents
Europe
Countries
Finland
Number of participants
99
Number of participants with samples
82

Organisations

Lead organisations

Available Data & Samples

Areas of information

  • Lifestyle and behaviours
  • Physical measures and assessments

Data dictionaries

Tables
Tables and their description
No results for current selection
Variables
Variables and their description
No results for current selection

Collection events

List of collection events defined for this resource
No results for current selection

Networks

Part of networks

Publications

Access conditions

Contact Marjukka Kolehmainen to use data from this study
Data access conditions
health or medical or biomedical research
Release type
Closed dataset
Linkage options
no

Funding & Acknowledgements

Funding
This work was supported by the Finnish Funding Agency for Technology and Innovation (Tekes, grant 40100/07) and Finnish food manufacturers (Atria Plc, Fazer Group Ltd, Arla Ingman Ltd, Valio Ltd, Sinebrychoff Ltd, Vaasan Ltd, Foodfiles Ltd, Leiras Finland Ltd) and partly by the SalWe Research Program for Mind and Body (Tekes grant 1104/10).
Acknowledgements
The authors gratefully acknowledge Eeva Lajunen for her excellent laboratory assistance and authorized nutritionists M.S. Anne Jaaskelainen M.S. Tarja Martikainen, M.S. Reetta Mustonen, and M.S. Taisa Venalainen for theirs excellent assistance in nutritional and other practical duties throughout the intervention study. The skillful assistance of technicians Pirkko Nousiainen, Heidi Eriksson, and Ulla Osterlund and M.S. Nora Ohls in conducting the satiety tests at VTT is also greatly appreciated.