Abstract P175: Frozen Single Serving Meals at Lunch Result in Reduced Blood Pressure and Cholesterol
Weight loss improves cardiovascular disease (CVD) risk profile, and strong evidence demonstrates that consuming smaller portions leads to weight loss. When prepared portion-controlled meals are compared to conventional meals as part of an overall weight-loss diet, results of clinical trials of up to one year in duration show greater and more sustained weight loss in those participants who consumed prepared single-serving meals. However, little is known about the effect of replacing just one conventional meal per day with a portion-controlled single-serving meal and no other dietary intervention. We assessed the hypothesis that replacing a typical cafeteria or restaurant hot lunch with a commercially available, frozen, single-serving meal would result in improved cardiovascular profiles. Thirty-five otherwise healthy overweight and obese participants (mean BMI 31.4 ± 3.1) ages 20-55 years were recruited from the community. They consumed and recorded, via duplicate plate method, their usual cafeteria or restaurant lunch for three days. For 30 days thereafter, participants replaced their typical lunches with commercially prepared single-serving meals (Healthy Choice®). They were asked to otherwise maintain their usual eating and exercise habits. Body weight, blood pressure, total cholesterol and LDL-cholesterol were measured at baseline and after completion of the 30-day intervention. In conjunction with weight loss (200.5 ± 32.0 lb. at baseline vs. 197.7 ± 31.1 lb. post intervention, p < 0.01), reductions in systolic and diastolic blood pressure (113.8 ± 12.8 vs. 109.3 ± 10.9 mmHg systolic, p < 0.05, and 76.0 ± 8.7 vs. 74.6 ± 8.0 mmHg diastolic, NS), serum total cholesterol (188.9 ± 29.1 vs. 176.1 ± 25.6 mg/dl, p < 0.01), and LDL-cholesterol (115.5 ± 26.7 vs. 108.8 ± 22.9 mg/dl, p < 0.001) resulted. These preliminary findings from a short-term study support the conclusion that consuming frozen single-serving meals at lunch provides a potential strategy for overweight and obese adults to reduce body weight, systolic blood pressure and LDL-cholesterol, primary risk factors for CVD.
- © 2013 by American Heart Association, Inc.