Abstract
We aimed to investigate if a home meal replacement (HMR), designed with a low ω-6/ω-3 fatty acid ratio, improves cardiometabolic parameters, including metabolic syndrome (MetS) in obese individuals. We conducted a monocentric, controlled, randomized crossover trial. The HMR contains higher protein and fat content, lower carbohydrate content, and a lower ω6FA/ω3FA ratio than the regular diet. Sixty-four participants were randomized into two groups and switched to the other group following a 4-week intervention. While subjects in the HMR group were provided three HMRs daily, those in the control group were requested to maintain their regular dietary pattern. We conducted paired t-tests, repeated measures analysis of variance, and McNemar tests before and after the intervention. Body mass index (BMI) and weight were lower in the HMR group after adjusting for age, sex, and total energy intake and significantly changed in the between-group differences. The waist circumference, systolic blood pressure, triglycerides, triglyceride–glucose index, and triglyceride to high-density lipoprotein cholesterol ratio were reduced in the HMR group (all p < 0.05). The percentage of subjects with MetS significantly decreased from 39.1% at baseline to 28.1% post-intervention (p = 0.035). Using the HMR for 4 weeks reduced the BMI, weight, and MetS prevalence in individuals with obesity. This trial was registered at clinicaltrials.gov (NCT04552574).
Highlights
Obesity is a global epidemic that has rapidly grown in recent decades [1]
Study Design, Population, and Home Meal Replacement. We performed this clinical trial using a monocentric, controlled, randomized, crossover design to compare the effects of a home meal replacement (HMR), with a ω6FA/ω3FA ratio
We aimed to examine if the HMR, designed with an ω6FA/ω3FA ratio < 4, improves cardiometabolic parameters in apparently healthy individuals with obesity
Summary
Obesity is a global epidemic that has rapidly grown in recent decades [1]. According to the World Health Organization (WHO), more than 13% (650 million) of adults were obese in 2016 [2]. Obesity is a major risk factor for various noncommunicable diseases (NCDs), such as cardio-cerebrovascular disease, diabetes, osteoarthritis, and dementia, eventually contributing to a decline in both quality of life and life expectancy [3]. Obesity management plays a key role in preventing and controlling NCDs. The development of the food industry and the increase in single-person households have changed the dietary pattern, such as an increased consumption of more palatable foods or convenience meals that contain more fat and salt [4]. The aforementioned dietary patterns partly contribute to the growing prevalence of obesity. The WHO recommends a healthy diet with a low trans and saturated fat content and a high unsaturated fat content, including essential fatty acids, to avoid unhealthy weight gain [5]
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