Impact of stress and diet in achieving weight loss

Objective: To study the effect of pre- intervention stress scores and self-reported habitual dietary intake with the success in achieving weight reduction measured as change in anthropometric indices and body composition variables in women on a comprehensive weight reduction program. Methods: Women in the age group of 20-30 years, visiting a nutrition consultation clinic in Jaipur city with the aim of weight loss and willing to participate in the study were included. Fifty six women enrolled in the study. Each participant was assessed for anthropometric indices and dietary intake. Dietary counselling was imparted to each participant. At the end of 60 days participants were reassessed for various parameters. Responders and non-responders were classified according to NHLBI (National Heart Lung and Blood Institute) guidelines which states that adequate weight reduction is about 1 to 2 pounds per week (about 0.450 kg – 0.900/ week) (5). As per the recommendation this amount sums up to 3.6kg -7.2 kg in 2 months. Results: Stress scores negatively affected weight reduction (r =-0.275, p< 0.05). Stress was responsible for 8.52% variability in weight reduction. Among responders, milk and milk product consumption was responsible for 31.33% variability in weight reduction, whereas fat consumption was responsible for 8.75% variation in weight loss. Conclusions: Stress negatively affects weight reduction quantified as amount of weight loss or change in BMI. Mean intake of pulses and legumes, milk and milk products, nuts and oilseeds, leafy vegetables were higher in responders as compared to non-responders