Megan A. McCrory

Evaluation of a new air displacement plethysmograph for measuring human body composition.

A new air displacement plethysmograph, the BOD POD (BP), was evaluated in comparison to hydrostatic weighing (HW). Sixty-eight adult subjects (26 F, 42 M) varying widely in age (range 20-56 yr), ethnicity, and fatness participated in this study. Same-day test-retest reliability was assessed in a subsample of 16 subjects (9 F, 7 M) and validity was assessed in all subjects (N = 68). The test-retest coefficients of variation (CV) for %FAT measured by BP (%FATBP) and HW (%FATHW) were not significantly different (1.7% +/- 1.1% and 2.3% +/- 1.9% for BP and HW, respectively (mean +/- SD)), indicating excellent reliability for both methods. Validity of percent fat measured by the BP (%FATBP) was also excellent. The mean difference in %FAT (BP - HW) was -0.3 +/- 0.2 (SEM), with a 95% confidence interval of -0.6 to 0 %FAT. The regression equation (%FATHW = 1.86 + 0.94 %FATBP; r2 = 0.93, SEE = 1.81) was not significantly different from the line of identity (%FATHW = %FATBP), and did not differ by gender. These findings indicate that the BOD POD is a highly reliable and valid method for determining %FAT in adult humans in comparison to HW. This new method has several advantages over HW in that it is quick, relatively simple to operate and may be able to accommodate special populations such as the obese, elderly, and disabled.

Binge eating disorder in extreme obesity.

OBJECTIVE: To determine whether extremely obese binge eating disorder (BED) subjects (BED defined by the Eating Disorder Examination) differ from their extremely obese non-BED counterparts in terms of their eating disturbances, psychiatric morbidity and health status.DESIGN: Prospective clinical comparison of BED and non-BED subjects undergoing gastric bypass surgery (GBP).SUBJECTS: Thirty seven extremely obese (defined as BMI ≥40u2005kg/m2) subjects (31 women, six men), aged 22–58u2005y.MEASUREMENTS: Eating Disorder Examination 12th Edition (EDE), Three Factor Eating Questionnaire (TFEQ), Structured Clinical Interview for the Diagnostic and Statistical Manual-IV (SCID-IV), Short-Form Health Status Survey (SF-36), and 24u2005h Feeding Paradigm.RESULTS: Twenty-five percent of subjects were classified as BED (11% met full and 14% partial BED criteria) and 75% of subjects were classified as non-BED. BED (full and partial) subjects had higher eating disturbance in terms of eating concern and shape concern (as found by the EDE), higher disinhibition (as found by the TFEQ), and they consumed more liquid meal during the 24u2005h feeding paradigm. No difference was found in psychiatric morbidity between BED and non-BED in terms of DSM-IV Axis I diagnosis. The health status scores of both BED and non-BED subjects were significantly lower than US norms on all subscales of the SF-36, particularly the BED group.CONCLUSION: Our findings support the validity of the category of BED within a population of extremely obese individuals before undergoing GBP. BED subjects differed from their non-BED counterparts in that they had a greater disturbance in eating attitudes and behavior, a poorer physical and mental health status, and a suggestion of impaired hunger/satiety control. However, in this population of extremely obese subjects, the stability of BED warrants further study.

Eating patterns and dietary composition in relation to BMI in younger and older adults

Objective:To compare relative associations of eating patterns and dietary composition with body mass index (BMI) in younger (aged 20–59 years, n=1792) and older (aged 60–90 years, n=893) participants in the Continuing Survey of Food Intakes by Individuals, collected 1994–1996.Methods:Data from two 24-h dietary recalls from individuals reporting physiologically plausible energy intake (within ±22% of predicted energy requirements, based on previously published methods) were used.Results:Mean reported energy intake was 96 and 95% of predicted energy requirements in younger and older subjects, respectively. Older subjects were less likely than younger subjects to skip a meal, but snacking was common in both age groups. Fiber density was significantly higher in the older group. A higher BMI in both age groups was associated with a higher total daily energy intake, and higher energy intakes at all eating occasions. In both age groups, eating frequency was positively associated with energy intake, and eating more than three times a day was associated with being overweight or obese. In the younger group but not the older group, a lower fiber density coupled with higher percentage of energy from fat was independently associated with having a higher BMI.Conclusions:While no one eating occasion contributes more than any other to excess adiposity, eating more often than three times a day may play a role in overweight and obesity in both younger and older persons. A reduced satiety response to dietary fiber in addition to lower energy expenditure may potentially further contribute to weight gain in older persons.

Procedures for screening out inaccurate reports of dietary energy intake

OBJECTIVEnTo review existing methods and illustrate the use of a new, simple method for identifying inaccurate reports of dietary energy intake (rEI).nnnDESIGNnComparison of rEI with energy requirements estimated by using total energy expenditure predicted (pTEE) from age, weight, height and sex using a previously published equation. Propagation of error calculations was performed and cut-offs for excluding rEI at plus or minus two standard deviations (+/-2 SD) and +/-1 SD for the agreement between rEI and pTEE were established.nnnSETTINGnDietary survey in a US national cohort: the Continuing Survey of Food Intakes by Individuals (CSFII), 1994-96.nnnSUBJECTSnMen and non-pregnant, non-lactating women aged 21-45 years in the CSFII who provided two multiple-pass 24-hour recalls, height and weight (n = 3755).nnnRESULTSnAverage rEI was 77% of pTEE in men, and 64% of pTEE in women. Calculated cut-offs were rEI <40% or >160% of pTEE (+/-2 SD) and <70% or >130% of pTEE (+/-1 SD), respectively. Use of only the +/-1 SD cut-offs, not the +/-2 SD cut-offs, resulted in a relationship between rEI and body weight similar to what was expected (based on an independently calculated relationship between rEI and measured TEE). Exclusion of rEI outside either the +/-2 SD (11% of subjects) or +/-1 SD (57% of subjects) cut-offs did not affect mean reported macronutrient intakes, but did markedly affect relationships between dietary composition and body mass index.nnnCONCLUSIONSnWhen examining relationships between diet and health, use of +/-1 SD cut-offs may be preferable to +/-2 SD cut-offs for excluding inaccurate dietary reports.

Dietary Determinants of Energy Intake and Weight Regulation in Healthy Adults

Until recently, the percentage of energy from dietary fat has been considered a primary determinant of body fatness. This review covers recent studies from our laboratory that challenge this notion. High and low fat diets matched for energy density, palatability and fiber resulted in similar mean voluntary energy intakes over 9 d; analysis of the individual foods in these diets showed that energy density and palatability were significant determinants of energy intake, independent of fat content. Path analysis further revealed that the influence of energy density on energy intake was in part direct, and in part indirect and mediated by palatability. In another study, dietary variety within food groups was shown to be an important predictor of body fatness, and the direction of the association depended on which food groups provided the variety, i.e., the variety of sweets, snacks, condiments, entrees and carbohydrates consumed was positively associated with body fatness, whereas the variety of vegetables was negatively associated. Last, a study of restaurant food and body fatness showed that the frequency of consumption of restaurant food was positively associated with body fatness, independent of education level, smoking status, alcohol intake and physical activity. Restaurant meals tend to be high in fat and low in fiber, and thus energy dense. Restaurants also typically serve a variety of palatable foods in large portions. The increasing variety of high energy foods available and the increasing proportion of household income spent on foods consumed away from home may help explain the U.S. national rising prevalence of obesity.

Moderate resistance exercise program: Its effect in slowly progressive neuromuscular disease

A 12-week moderate resistance exercise program was performed by 27 patients with slowly progressive neuromuscular diseases (NMD) and 14 control subjects (CTL) in order to determine safety and efficacy of a strengthening program. A 3-day per week submaximal regimen of home exercise using ankle and wrist weights and hand grip exerciser was prescribed. One side of the body was randomly chosen for exercise. Subjects were tested for maximal isokinetic and isometric strength at baseline and after weeks 4 and 12 of the training protocol, and the prescribed amount of work was gradually increased throughout the program. Both the NMD and CTL groups demonstrated significant (p < .05) increases in most strength measures. Both groups responded similarly to the exercise program, and strength gains did not significantly differ between the exercised and nonexercised limbs in either group. This study provides evidence that a 12-week submaximal strength training program is practical and safe in slowly progressive NMD and produces moderate improvement in measured strength.

Food cravings and energy regulation: the characteristics of craved foods and their relationship with eating behaviors and weight change during 6 months of dietary energy restriction

Objective:To examine characteristics of craved foods in relation to dietary energy restriction (ER) with high (HG) and low glycemic load (LG) diets.Design:Assessments of food cravings before and during a randomized controlled trial of HG and LG diets provided for 6 months.Subjects:Thirty-two healthy, overweight women aged 20–42 years.Measurements:Self-reported food cravings and dietary intake, body weight, weight history and measures of eating behaviors.Results:Foods craved at baseline were more than twice as high in energy density as the habitual diet (3.7±1.5 vs 1.7±0.3u2009kcal/g; P<0.001), and on average were lower in protein (P<0.001) and fiber (P<0.001) and higher in fat (P=0.002). There were no statistically significant changes in nutritional characteristics of craved foods after 6 months of ER. There was a significant relationship between reported portion size of craved food consumed at baseline and lifetime high body mass index (r=0.49, P=0.005). Additionally, there was a significant association between susceptibility to hunger and craving frequency at baseline, and there were significant relationships between hunger score, craving frequency, strength and percentage of time that cravings are given in to after 6 months of ER. In multiple regression models, subjects who lost a greater percentage of weight craved higher energy-dense foods at month 6 of ER, but also reported giving in to food cravings less frequently (adjusted R 2=0.31, P=0.009).Conclusion:High energy density and fat content, and low protein and fiber contents were identifying characteristics of craved foods. The relationships between craving variables and hunger score suggest that the relative influence of hunger susceptibility on cravings may be important before and especially after ER. Portion size of craved foods and frequency of giving in to food cravings appear to be important areas for focus in lifestyle modification programs for long-term weight loss.

The influence of dietary composition on energy intake and body weight

We review evidence regarding the influence of dietary fat, fiber, the glycemic index and sugar on energy intake and body weight. Although data from comprehensive long-term studies are lacking, published investigations suggest that the previous focus on lowering dietary fat as a means for promoting negative energy balance has led to an underestimation of the potential role of dietary composition in promoting reductions in energy intake and weight loss. More randomized clinical trials are needed to examine the relative utility of different putative dietary factors in the treatment of obesity.

Effects of exercise on plasma lipids and metabolism of lactating women.

To examine the effects of exercise on plasma lipids and metabolism during lactation, sedentary, exclusively breast-feeding women were randomly assigned to an exercise (E) or control (C) group at 6-8 wk postpartum. E subjects performed aerobic exercise 45 min.d-1, 5 d.wk-1, for 12 wk. Resting metabolic rate (RMR), energy expenditure, body composition, and dietary intake were measured at 6-8, 12-14, and 18-20 wk postpartum. Maximum oxygen uptake (VO2max), postprandial insulin, glucose, and thermic response, and plasma lipid levels were measured at 6-8 and 18-20 wk. VO2max increased by 25% vs 5% in the E vs the C group, respectively (P < 0.0001). RMR was similar between groups and did not change over time. Weight and percent body fat declined (P < 0.01) during the study, but there was no difference between E and C groups. Exercise marginally increased high-density lipoprotein cholesterol levels (P < 0.08), but did not affect other lipid concentrations. Insulin response decreased as VO2max increased (P = 0.05). There was no effect of time or group on glucose or thermic response. Exercise improves cardiovascular fitness during lactation, but does not increase the rate of postpartum weight loss.

Design of the Protocol

Abstract The purpose of this 10-yr investigation was to develop comprehensive impairment and disability profiles of the clinical characteristics of seven neuromuscular diseases: spinal muscular atrophy, hereditary motor sensory neuropathy, Duchenne muscular dystrophy, Beckers muscular dystrophy, facioscapulohumeral muscular dystrophy, limb-girdle syndrome, and myotonic dystrophy. Based on the World Health Organizations classification of disablement, as applied to neuromuscular diseases, impairment was evaluated by measurements of strength, range of motion, spine deformity, cardiac and pulmonary function, and intellectual capacity. Disability was evaluated by measures of mobility and upper extremity function, cardiopulmonary adaptations, cardiac and pulmonary complications, and psychosocial adjustment.