{"doi":"10.1016/j.jand.2022.04.008","title":"Changes in Food and Nutrient Intake and Diet Quality on a Low-Fat Vegan Diet Are Associated with Changes in Body Weight, Body Composition, and Insulin Sensitivity in Overweight Adults: A Randomized Clinical Trial","abstract":null,"journal":"Journal of the Academy of Nutrition and Dietetics","year":2022,"id":649014,"datarank":0.5533319181170905,"base_score":3.6888794541139363,"endowment":3.6888794541139363,"self_citation_contribution":0.5533319181170905,"citation_network_contribution":0.0,"self_endowment_contribution":0.5533319181170905,"citer_contribution":0.0,"corpus_percentile":null,"corpus_rank":null,"citation_count":39,"citer_count":0,"citers_with_citation_signal":0,"citers_with_endowment":0,"datacite_reuse_total":0,"is_dataset":false,"is_dataset_confidence":null,"is_data_producer":false,"deposit_databanks":null,"is_oa":false,"file_count":0,"downloads":0,"has_version_chain":false,"published_date":null,"fair_score":null,"fair_percentile":null,"algorithm_id":"datarank_citation_only_1hop_v6","ranking_scope":"data_only","authors":[{"id":1691679,"name":"Emilie Rembert","orcid":null,"position":1,"is_corresponding":false},{"id":1691681,"name":"Susan Levin","orcid":null,"position":2,"is_corresponding":false},{"id":1691683,"name":"Amber Green","orcid":null,"position":3,"is_corresponding":false},{"id":1473525,"name":"Zeeshan Ali","orcid":"0000-0002-4170-670X","position":4,"is_corresponding":false},{"id":1691685,"name":"Meghan Jardine","orcid":null,"position":5,"is_corresponding":false},{"id":506734,"name":"Minh Nguyen","orcid":"0000-0003-4356-4175","position":6,"is_corresponding":false},{"id":742292,"name":"Patrick Elliott","orcid":"0000-0003-2557-6164","position":7,"is_corresponding":false},{"id":615886,"name":"Daniel Goldstein","orcid":"0000-0002-5967-5569","position":8,"is_corresponding":false},{"id":1691693,"name":"Amber Freeman","orcid":null,"position":9,"is_corresponding":false},{"id":1691695,"name":"Meka Bradshaw","orcid":null,"position":10,"is_corresponding":false},{"id":1691696,"name":"Danielle N. Holtz","orcid":null,"position":11,"is_corresponding":false},{"id":502580,"name":"Richard Holubkov","orcid":"0000-0003-0431-3381","position":12,"is_corresponding":false},{"id":1530913,"name":"Neal D. Barnard","orcid":null,"position":13,"is_corresponding":false},{"id":856486,"name":"Hana Kahleová","orcid":"0000-0003-0491-3993","position":14,"is_corresponding":false},{"id":544159,"name":"Lelia Crosby","orcid":"0000-0001-7672-1427","position":0,"is_corresponding":false}],"reference_count":0,"raw_metadata":{"has_enrichment":true,"resolved":true,"title":"Changes in Food and Nutrient Intake and Diet Quality on a Low-Fat Vegan Diet Are Associated with Changes in Body Weight, Body Composition, and Insulin Sensitivity in Overweight Adults: A Randomized Clinical Trial","abstract":"BACKGROUND: Consuming different food groups and nutrients can have differential effects on body weight, body composition, and insulin sensitivity. OBJECTIVE: The aim was to identify how food group, nutrient intake, and diet quality change relative to usual-diet controls after 16 weeks on a low-fat vegan diet and what associations those changes have with changes in body weight, body composition, and measures of metabolic health. DESIGN: Secondary analysis of a randomized clinical trial conducted between October 2016 and December 2018 in four replications. PARTICIPANTS/SETTING: Participants included in this analysis were 219 healthy, community-based adults in the Washington, DC, area, with a body mass index (BMI) between 28 and 40, who were randomly assigned to either follow a low-fat vegan diet or make no diet changes. INTERVENTION: A low-fat, vegan diet deriving approximately 10% of energy from fat, with weekly classes including dietary instruction, group discussion, and education on the health effects of plant-based nutrition. Control group participants continued their usual diets. MAIN OUTCOME MEASURES: Changes in food group intake, macronutrient and micronutrient intake, and dietary quality as measured by Alternate Healthy Eating Index-2010 (AHEI-2010), analyzed from 3-day diet records, and associations with changes in body weight, body composition, and insulin sensitivity were assessed. STATISTICAL ANALYSES PERFORMED: A repeated-measure analysis of variance model that included the factors group, subject, and time was used to test the between-group differences throughout the 16-week study. Interaction between group and time was calculated for each variable. Within each diet group, paired comparison t tests were calculated to identify significant changes from baseline to 16 weeks. Spearman correlations were calculated for the relationship between changes in food group intake, nutrient intake, AHEI-2010 score, and changes in body weight, body composition, and insulin sensitivity. The relative contribution of food groups and nutrients to weight loss was evaluated using linear regression. RESULTS: Fruit, vegetable, legume, meat alternative, and whole grain intake significantly increased in the vegan group. Intake of meat, fish, and poultry; dairy products; eggs; nuts and seeds; and added fats decreased. Decreased weight was most associated with increased intake of legumes (r = -0.38; P < 0.0001) and decreased intake of total meat, fish, and poultry (r = +0.43; P < 0.0001). Those consuming a low-fat vegan diet also increased their intake of carbohydrates, fiber, and several micronutrients and decreased fat intake. Reduced fat intake was associated with reduced body weight (r = +0.15; P = 0.02) and, after adjustment for changes in BMI and energy intake, with reduced fat mass (r = +0.14; P = 0.04). The intervention group's AHEI-2010 increased by 6.0 points on average, in contrast to no significant change in the control group (treatment effect, +7.2 [95% CI +3.7 to +10.7]; P < 0.001). Increase in AHEI-2010 correlated with reduction in body weight (r = 0.14; P = 0.04), fat mass (r = -0.14; P = 0.03), and insulin resistance as measured by the Homeostasis Model Assessment (HOMA-IR; r = -0.17; P = 0.02), after adjustment for changes in energy intake. CONCLUSIONS: When compared with participants' usual diets, intake of plant foods increased, and consumption of animal foods, nuts and seeds, and added fats decreased on a low-fat vegan diet. Increased legume intake was the best single food group predictor of weight loss. Diet quality as measured by AHEI-2010 improved on the low-fat vegan diet, which was associated with improvements in weight and metabolic outcomes. These data suggest that increasing low-fat plant foods and minimizing high-fat and animal foods is associated with decreased body weight and fat loss, and that a low-fat vegan diet can improve measures of diet quality and metabolic health.","is_dataset_classified":null,"base_score":3.6888794541139363,"endowment":3.6888794541139363,"datacite_reuse_total":0,"file_count":0,"downloads":0,"views":0,"has_version_chain":false,"is_dataset":false,"is_oa":false,"pmid":"35452873","pmcid":null,"openalex_id":"https://openalex.org/W4224277344","authors":[],"funders":[{"funder_name":"Physicians Committee for Responsible Medicine","grant_id":"","title":null}],"total_grants":1,"fwci":6.0464,"citation_percentile":0.9676267,"influential_citations":0,"citation_trend":[{"year":2022,"count":2},{"year":2023,"count":3},{"year":2024,"count":17},{"year":2025,"count":15},{"year":2026,"count":2}],"oa_status":"hybrid","license":"cc-by-nc-nd","oa_locations":[{"url":"http://www.jandonline.org/article/S2212267222002350/pdf","host_type":"journal"},{"url":"http://www.jandonline.org/article/S2212267222002350/pdf","host_type":"publisher"},{"url":"https://api.elsevier.com/content/article/PII:S2212267222002350?httpAccept=text/xml","host_type":"publisher"},{"url":"https://api.elsevier.com/content/article/PII:S2212267222002350?httpAccept=text/plain","host_type":"publisher"},{"url":"https://doi.org/10.1016/j.jand.2022.04.008","host_type":"journal"},{"url":"https://pubmed.ncbi.nlm.nih.gov/35452873","host_type":"repository"}],"fields_of_study":["Agriculture Sustainability and Environmental Impact","Diet and metabolism studies","Nutritional Studies and Diet"],"mesh_terms":["Vegans","Diet, Vegan","Body Composition","Energy Intake","Dietary Fiber","Eating","Humans","Insulin Resistance","Weight Loss","Micronutrients","Overweight"],"keywords":["Overweight","Medicine","Micronutrient","Body mass index","Obesity","Food group","Vegan Diet","Nutrient","Weight loss","Randomized controlled trial","Biology","Internal medicine","Environmental health","Diet quality","Vegan","Plant-based","Food Groups"],"sdg_mappings":[{"sdg_number":0,"sdg_label":"Zero hunger"}],"linked_datasets":[],"clinical_trials":[],"software_tools":[],"database_accessions":[],"source":"live","citation_network_status":"fetched"},"created_at":"2026-08-10T03:12:44.468856Z","pmid":null,"pmcid":null,"fwci":null,"citation_percentile":null,"influential_citations":0,"oa_status":null,"license":null,"views":0,"total_file_size_bytes":0,"version_count":0,"fair_f":null,"fair_a":null,"fair_i":null,"fair_r":null,"fair_zscore":null,"fair_rationale":null,"fair_model":null,"fair_agent_version":null,"fair_fulltext_source":null,"fair_has_llm":null,"fair_computed_at":null,"clinical_trials":[],"software_tools":[],"db_accessions":[],"linked_datasets":[],"topics":[]}