Changes in Food Cravings during Dietary Carbohydrate‐restriction

Abstract

Craving is defined as an intense desire to consume a particular food that is difficult to resist. Many individuals entering weight loss programs may believe that restriction of a certain type of food (e.g., carbohydrate, CHO) may increase their cravings for that food. The goal of the present study was to assess motivation for entry into a weight loss program, acceptability of low‐CHO commercially‐prepared foods, and changes in food cravings during rapid weight loss associated with high‐fat, low‐CHO dietary consumption. The foods provided for the first 2 wks included Atkin's products (frozen dinners, bars and shakes), and some freshly‐prepared meals (total fat was 54±4% of energy (%E), protein, 28±2 %E, and CHO 14±1 %E; fiber intake, 26±8 g/d) and resulted in an energy deficit of 1198 ± 655 kcal/d. For the next 2 wks, subjects prepared their own meals with the goal of achieving a similar food intake. Subjects were surveyed regarding reasons for enrolling in the program, and at baseline (BL) and 4 wks, completed the Food Craving Inventory (cravings for foods that were fatty, sweet, high in CHO (starches), or categorized as fast foods), and the Three Factor Eating Questionnaire (TFEQ) to assess food intake motivation. Men and women (n=20, 10M, 10F), 40±8y, BMI: 34±3 kg/m2, completed the study. At BL, the top motivational factor for entering the program was subject appearance, followed by an interest in improving health status, and then, family issues. When ranking factors representing positive or negative motivators for participation, subject appearance provided a negative motivation (i.e., a frustration), while health and family matters acted as positive motivators (i.e., reflecting supportive influences and an overall feeling of self‐efficacy for these variables). A significant amount of body weight was lost (5.7±0.6 kg, P<0.00001) and waist circumference was reduced 5.6±0.9 cm (P<0.00001). Subjects stated that consumption of pre‐made meals aided them in meeting their weight‐loss goals: 95% of subjects reported being somewhat satisfied to very satisfied with the meals, 60% felt less hunger after meals, and 75% reported reduced ‘eating when bored.’ With regard to food cravings, at BL, 45% of subjects reported frequent cravings for sweets, while after weight loss, cravings for sweets and starchy foods were reduced 12±10% (P=0.02) and 12±6% (P<0.01), respectively. The reduction in sweet cravings tended to be associated with a reduction in the TFEQ disinhibition (r=0.43, P=0.08), while reductions in cravings for both starchy foods (r=0.50, P=0.04) and sweets (r=0.48, P=0.05) were significantly associated with an increase in cognitive restraint. Cravings for fatty foods were reduced 11±7% (P<0.03) and fast food cravings were reduced 19±5% (P=0.0006). None of the results were different between men and women. These results suggest that cravings for sweets and CHO may not increase when these foods were restricted in the diet. Moreover, consumption of a high‐fat, low‐CHO diet was associated with reductions in cravings for all food categories. Strict dietary control, achieved when commercially‐available meals are provided, may improve short‐term weight loss by reducing the feeling of disinhibition.Support or Funding InformationAtkins Nutritionals Inc.