Abstract BACKGROUND: The prevalence of overweight and obesity has increased dramatically during the last three decades, with devastating consequences to public health. Hence, a study was carried out to develop low-calorie and high-fiber food formulation and evaluate its effect on the anthropometric parameters and lipid profile in overweight women. MATERIALS AND METHODS: Dietary intervention was carried out using the developed food formulation for a period of 180 days on selected overweight women (45). Subjects were asked to replace their one-time meal with the developed food formulation. Selected subjects were divided into three groups (Group I received developed food formulation providing 1/3 rd of the recommended dietary allowance (RDA) for calorie and fiber, along with nutrition education and awareness on lifestyle practices; Group II received only nutrition education and awareness on lifestyle practices only; Group III was kept as a control). Anthropometric measurements and blood lipid profiles of subjects were recorded before and after the intervention study. RESULTS: Significant reduction in weight (from 67.2 ± 8.1 to 62.7 ± 8.5 kg) and body mass index (from 27.2 ± 1.9 to 25.4 ± 2.0) was recorded in Group I after the intervention period. The control group showed a significant increase in weight (1.1 ± 1.0 kg). Waist circumference, hip circumference, skin fold thickness, and mid upper arm circumference were significantly reduced from 93.6 ± 10.0 to 90.0 ± 9.4 cm, 107.5 ± 9.2 to 103.0 ± 8.8 cm, 23.3 ± 3.4 to 22.2 ± 3.4 mm, and 30.2 ± 3.6 to 28.1 ± 3.4 cm, respectively, after the intervention in Group I. Significant reduction in total cholesterol was observed in Group I (from 182.3 ± 33.9 to 163.3 ± 32.4 mg/dL −1 ) and Group II (209.5 ± 38.4–193.1 ± 32.1 mg/dL −1 ) after the intervention. Control showed no significant changes. CONCLUSION: Consumption of low-calorie high fiber food formulation along with nutrition education, physical exercise and dietary modifications was proved beneficial for subjects. It helped to decrease anthropometric measurements, improved blood lipid profile and parameters of subjects. Hence dietary and lifestyle modifications form the main components of weight management.
Veena et al. (Wed,) studied this question.