Long-term weight loss and changes in blood pressure: results of the Trials of Hypertension Prevention, phase II.

BACKGROUND: Weight loss appears to be an effective method for primary prevention of hypertension. However, the long-term effects of weight loss on blood pressure have not been extensively studied. OBJECTIVE: To present detailed results from the weight loss arm of Trials of Hypertension Prevention (TOHP) II. DESIGN: Multicenter, randomized dinical trial testing the efficacy of lifestyle interventions for reducing blood pressure over 3 to 4 years. Participants in TOHP II were randomly assigned to one of four groups. This report focuses only on participants assigned to the weight loss (n = 595) and usual care control (n = 596) groups. PATIENTS: Men and women 30 to 54 years of age who had nonmedicated diastolic blood pressure of 83 to 89 mm Hg and systolic blood pressure less than 140 mm Hg and were 110% to 165% of their ideal body weight at baseline. INTERVENTION: The weight loss intervention included a 3-year program of group meetings and individual counseling focused on dietary change, physical activity, and social support MEASUREMENTS: Weight and blood pressure data were collected every 6 months by staff who were blinded to treatment assignment RESULTS: Mean weight change from baseline in the intervention group was -4.4 kg at 6 months, -2.0 kg at 18 months, and -0.2 kg at 36 months. Mean weight change in the control group at the same time points was 0.1, 0.7, and 1.8 kg. Blood pressure was significantly lower in the intervention group than in the control group at 6, 18, and 36 months. The risk ratio for hypertension in the intervention group was 0.58 (95% CI, 0.36 to 0.94) at 6 months, 0.78 (CI, 0.62 to 1.00) at 18 months, and 0.81 (CI, 0.70 to 0.95) at 36 months. In subgroup analyses, intervention participants who lost at least 4.5 kg at 6 months and maintained this weight reduction for the next 30 months had the greatest reduction in blood pressure and a relative risk for hypertension of 0.35 (CI, 0.20 to 0.59). CONCLUSIONS: Clinically significant long-term reductions in blood pressure and reduced risk for hypertension can be achieved with even modest weight loss.

Provision of nutrition counseling, referrals to registered dietitians, and sources of nutrition information among practicing chiropractors in the United States.

OBJECTIVE: To investigate US chiropractors' provision of nutrition counseling and referrals to registered dietitians and sources of nutrition information. Chiropractors' perceptions of the minimum educational requirement for registered dietitians and nutrition training received in chiropractic school were also examined. DESIGN: A descriptive study was conducted by use of a nationwide, mailed survey. SUBJECTS/SETTING: Surveys were sent to 1,590 practicing chiropractors in the United States, selected randomly from The National Directory of Chiropractic. Of the 410 responses received, 375 were usable (response rate = 23.6%). STATISTICAL ANALYSIS: Descriptive statistics were used to summarize data along with the Pearson chi 2 test and Kendall tc rank correlation to determine associations for categorical questions. RESULT: Nearly 90% of respondents provided nutrition counseling to their patients, even though the majority believed that they were inadequately trained in nutrition. One-on-one dietary instruction was the most common method of providing nutrition counseling, and supplement use was the most common health-related situation/condition for which nutrition counseling was used. Most respondents did not correctly select the minimum educational requirement for registered dietitians, did not refer patients to registered dietitians, and did not use registered dietitians as a source of nutrition information. Nevertheless, 65% of respondents anticipated increased collaborations between registered dietitians and chiropractors. APPLICATIONS/CONCLUSIONS: Chiropractors provide nutrition counseling to a large number of patients each year; thus, they have the potential to substantially affect patients' nutritional status. There is a clear need and opportunity for registered dietitians to collaborate with chiropractors.

Participants' evaluation of a weight-loss program.

OBJECTIVE: The purpose of this study was to evaluate participants' perceptions of the weight-loss intervention used in a hypertension prevention clinical trial. DESIGN: A total of 308 overweight and moderately obese subjects participated in the weight-management intervention. After the 18-month program, 281 participants completed a questionnaire designed to evaluate their perceptions of the program's effectiveness. SUBJECTS/SETTING: Adult participants (224 men and 84 women) in the weight-loss modality of the Trials of Hypertension Prevention Phase I, surveyed in 1991. STATISTICAL ANALYSES PERFORMED: chi 2 Analyses were used to test for statistical significance of group differences. RESULTS: Intervention components that were most useful are presented. Older participants (older than 50 years) were most likely to attend sessions and women were most likely to identify stress and frustration because of disappointing results. Successful participants were more likely to incorporate exercise into their daily activities, exercise regularly, and use self-monitoring strategies. Few participants found group exercise to be useful. CONCLUSION: These findings suggest that interventionists in weight-loss programs need to find flexible and creative ways to maintain contact with participants, continue to develop better methods of self-monitoring, obtain the skills needed to recognize frustration and provide timely support, continue to couple the message of diet and exercise, and emphasize helping participants develop their problem-solving skills. This may require training outside the traditional field of dietetics.

Trials of Hypertension Prevention, phase II. Structure and content of the weight loss and dietary sodium reduction interventions. Trials of Hypertension Prevention (TOHP) Collaborative Research Group.

Identifying effective, nonpharmacologic means of preventing or significantly delaying the onset of hypertension would be a major advance in the primary prevention of cardiovascular disease. In the first phase of the Trials of Hypertension Prevention (TOHP I), adults with high-normal diastolic blood pressure were randomly assigned to one of seven nonpharmacologic interventions. Only weight loss and reduction of dietary sodium proved to be effective strategies for reducing blood pressure. The second phase of TOHP (TOHP II) will test the effectiveness of weight loss, reduction of dietary sodium, and their combination of lowering blood pressure and preventing the onset of hypertension over a 3- to 4-year follow-up period. This article describes the three interventions used in TOHP II, methods used to maintain continued participation in this long-term trial, and protocol enhancements designed to maximize intervention effectiveness.

Weight loss intervention in phase 1 of the Trials of Hypertension Prevention. The TOHP Collaborative Research Group.

BACKGROUND: Phase 1 of the Trials of Hypertension Prevention was a collaborative, randomized controlled clinical trial designed to determine the feasibility and efficacy of selected nonpharmacologic interventions in reducing or preventing an increase in diastolic blood pressure. METHODS: Participants aged 30 to 54 years who had a high-normal diastolic blood pressure (80 to 89 mm Hg), and were between 115% and 165% of their desirable body weight, were randomly assigned to either an 18-month weight loss intervention (n = 308) or a usual-care control condition (N = 256). Intervention consisted of 14 weekly group meetings followed by monthly maintenance sessions. Intervention participants received training in behavioral self-management technique and were asked to make life-style changes aimed at achieving a moderate reduction in energy intake and an increase in physical activity. RESULTS: The average weight losses in the intervention group at 6, 12, and 18 months of follow-up were 6.5, 5.6, and 4.7 kg for men and 3.7, 2.7, and 1.6 kg for women. The mean (+/- SE) change in diastolic blood pressure for intervention participants compared with controls at termination was -2.8 +/- 0.6 mm Hg for men and -1.1 +/- 0.9 mm Hg for women. For systolic blood pressure, the corresponding change was -3.1 +/- 0.7 mm Hg for men and -2.0 +/- 1.3 mm Hg for women. Blood pressure reductions were greater for those who lost larger amounts of weight. Sex-related differences in blood pressure response were largely due to the smaller amount of weight lost by women, and sex differences in weight loss could be accounted for by differences in baseline body weight. CONCLUSIONS: During an 18-month follow-up period, this weight reduction program was shown to be an effective nonpharmacologic intervention for reducing blood pressure in overweight adults with high-normal blood pressure.

Involving dietetic students and interns in dietetic association activities.

The St. Louis Dietetic Association's Division of Educators accepted the challenge of increasing the area dietetic students' and interns' awareness of and involvement in the local dietetic association. The phases of the project were: A student representative from each dietetic program was appointed to the St. Louis Dietetic Association's Executive Board and Division of Educators. The St. Louis Dietetic Association Student Information Flyer described the activities, divisions, and committees and invited student participation in the St. Louis Dietetic Association. An "Introduction to the St. Louis Dietetic Association" meeting was held at the beginning of the academic year to explain the association and invite student participation. Student involvement in the association increased as a result of those efforts. This is a fairly simple scheme that can be readily adapted by other associations. It offers an excellent technique for increasing student awareness and involvement in the professional association in a manner which is personally meaningful, practical, and voluntary.

The fitness opportunity for dietetic educators and practitioners.

This article describes an academic experience in developing the nutrition component of a community fitness program. It illustrates how the role modeling of faculty and students can lead to the creation of new positions in nontraditional settings. Information is based on the involvement of the Coordinated Undergraduate Program (CUP) at Viterbo College, LaCrosse, WI, in the LaCrosse Exercise Program at the University of Wisconsin-LaCrosse. Included are (a) a rationale for involvement in exercise programs; (b) a perspective on attitudes, knowledge, and skills required for practice in a fitness environment; and (c) suggestions on possible curriculum components applicable to a fitness program that incorporates a nutrition emphasis.