Changes in thiamin intake and blood levels in young, overweight/obese women following hypocaloric diets based on the increased relative consumption of cereals or vegetables

• Published in: European journal of clinical nutrition Vol. 61; no. 1; pp. 77 - 82
• Main Authors: Ortega, R.M, Andrés, P, López-Sobaler, A.M, Rodríguez-Rodríguez, E, Aparicio, A, Bermejo, L.M, García-González, L, Basabe, B
• Format: Journal Article
• Language: English
• Published: Basingstoke Nature Publishing 2007; Nature Publishing Group
• Subjects: Adult; Analysis of Variance; anthropometric measurements; Bioenergetics; Biological and medical sciences; Blood; blood chemistry; breakfast cereals; Carbohydrates; Cereals; Clinical nutrition; Diet; Diet, Reducing; dietetics; Edible Grain; Energy Intake; Energy metabolism; Energy use; Female; Food and nutrition; food records; Glucose intolerance; Grain; Health aspects; Humans; low calorie diet; Medical sciences; Metabolic diseases; nutrient intake; Nutrition; nutritional intervention; Obesity; Obesity - blood; Obesity - diet therapy; Overweight; Overweight persons; Properties; thiamin; Thiamine - administration & dosage; Thiamine - blood; Time Factors; Vegetables; Vitamin B; Vitamin B1; Weight control; Weight Loss; Women; young adults; Spain; Human; Consumption; young women; Obesity; Vegetables; Nutrition; Anthropometry; Body weight; thiamin; Nutrition disorder; Corporal biometry; B-Vitamins; Change; cereals; Blood; Feeding; Overweight; Diet; Young adult; Cereal; Female; Woman; Nutritional status; Thiamine
• ISSN: 0954-3007; 1476-5640
• DOI: 10.1038/sj.ejcn.1602476

Objective: To analyse the changes in thiamin intake and blood levels of young, overweight/obese women following slightly hypocaloric diets based on the increased relative consumption of foods whose intakes were most removed from the ideal: cereals and vegetables. Design: The women were randomly assigned to one of two slightly hypocaloric diets: diet V, in which the consumption of vegetables was increased, or diet C, in which the consumption of cereals (especially breakfast cereals) was increased. Subjects: The study subjects were 67 young women with a body mass index of 24-35 kg/m². Interventions: Dietetic, anthropometrics and biochemical data were collected at the start of the study and again at 2 and 6 weeks. Results: The reduction in energy intake was similar in both groups. However, diet C subjects lost significantly more weight. Blood thiamin concentration was higher in group C women than in group V women at 2 and 6 weeks. Compared to initial values, group C subjects showed a higher blood thiamin level at 2 weeks. The highest blood thiamin levels seen in group C women may have been due to their greater thiamin intake, their higher thiamin dietetic density, and a higher thiamin/carbohydrates ratio at both week 2 and 6 of the intervention period. Conclusions: Increasing the relative consumption of breakfast cereals within the context of a slightly hypocaloric diet can help in weight control and improve thiamine intake and blood levels.