Contributing Factors to BMI Decrease in Women undergoing Weight Loss Program

Document Type: Original Article


1 Nutritionist

2 Professor of Nutrition, School of Nutrition & Food Industry, Shaheed Beheshti University of Medical Sciences, Tehran, Iran


Background & Aims: One of the problems hindering people’s success in losing weight is their lack of knowledge about the limitations they face. The aim of this research was to investigate the contributing factors to BMI decrease in women referring to the clinic for weight reduction programs. Method: In this cross-sectional study, the medical files of 100 women (18-65 years old) with BMI>23, being at least 3 months under weight reduction programs, were observed. Data related to their anthropometric statue, demographic features, physical activity and some other features were recorded into four designed questionnaires. Data were analyzed by using paired t-test, One-way ANOVA, Chi-square and logistic regression and considering P<0.05 as the statistically significant level. Results: In women who had the highest rate of BMI decrease, reducing fat consumption (77%) and also consumption of starchy, sweet foods (74%) were the main reasons of weight loss success. Meanwhile, women with weight loss ≥10%, stated that the strategy of reducing food volume (43.8%) and substitution of fruits & vegetables in their diets (81.2%) had been main reasons of weight loss success. The most important obstacles in weight reduction program were respectively the difficulty of bearing a low-calorie diet (42%), dissatisfaction of husbands & families (33%) and medical problems (27%). There was an indirect relation between educational level and fatness (P=0.005) and a direct relation between age & fatness (P=0.004). The most efficient motives of weight loss were beauty reasons in women younger than 45 and physicians advice in women over 45 years. There was no significant relationship between physical activity and BMI decrease (r=0.08, P=0.93). Conclusion: Nutritionists advice for avoiding high-fat foods and suggesting appropriate substitutes to people before starting weight loss program is essential. Difficulty of tolerating low-calorie diets necessitates nutritionists attempt to introduce appropriate weight loss diets.