Objective This study was conducted to determine the relationships amon
g the specific components of dietary fat and carbohydrate and body fat
ness in lean and obese adults. Design Body composition determination w
as performed on each subject by hydrostatic weighing at residual volum
e. Subsequently, the individual components of dietary fat and carbohyd
rate were examined relative to body fatness using a 3-day food diary a
nd a food frequency questionnaire. Subjects Subjects were 23 lean (11.
1 +/- 2.9% body fat) men, 23 obese (29.2 +/- 3.8% body fat) men, 17 le
an (16.7 +/- 3.3% body fat) women, and 15 obese (42.7 +/- 3.9% body fa
t) women who volunteered for free diet and body composition analyses.
Inclusion criteria were 15% body fat, for lean men, 25% for obese men,
20% for lean women, and 35% for obese women. Statistical analysis per
formed Group comparisons for dietary variables were made with a multiv
ariate analysis of variance. Results No differences were found between
lean and obese subjects for energy intake or total sugar intake, but
obese subjects derived a greater portion of their energy from fat (33.
1 +/- 2.6% and 36.3 +/- 2.3% for obese men and women, respectively, vs
29.1 +/- 1.3% and 29.6 +/- 2.0%, lean men and women, respectively). P
ercent of fat intake for saturated, monounsaturated, and polyunsaturat
ed fats was not different, among groups. Obese subjects derived a grea
ter percentage of their sugar intake from added sugars than lean subje
cts (38.0 +/- 3.5% vs 25.2 +/- 2.0%, respectively, for men; 47.9 +/- 8
.0% vs 31.4 +/- 3.4%, respectively, for women). Dietary fiber was lowe
r for obese men (20.9 +/- 1.8 g) and women (15.7 +/- 1.1 g) than for l
ean men (27.0 +/- 1.8 g) and women (22.7 +/- 2.1 g). Applications/conc
lusions Obesity is maintained primarily by a diet that is high in fat
and added sugar and relatively low in fiber. Alterations in diet compo
sition rather than energy intake may be a weight control strategy for
overweight adults.