Self-selected dietary intake and association with achieved caloric restriction in CALERIE ™ 2

< 0.05). Greater protein intake and lower intake of sauces/dressings/gravy at 12 months, and change in polyunsaturated fat and greater decreases in sauces/dressings/gravy intake from baseline to 12 months were most strongly associated with %CR. CR improved diet quality, demonstrating that CR can be implemented in a manner that reduces chronic disease risk.