Self-selected dietary intake and association with achieved caloric restriction in CALERIE <sup>™</sup> 2
< 0.05). Greater protein intake and lower intake of sauces/dressings/gravy at 12 months, and change in polyunsaturated fat and greater decreases in sauces/dressings/gravy intake from baseline to 12 months were most strongly associated with %CR. CR improved diet quality, demonstrating that CR can be implemented in a manner that reduces chronic disease risk.
Authors
- Emily K. Woolf (ORCID: https://orcid.org/0009-0007-1546-865X)
- Kaja Falkenhain (ORCID: https://orcid.org/0000-0002-3240-964X)
- Corby K. Martin (ORCID: https://orcid.org/0000-0002-8125-4015)
- Leanne M. Redman (ORCID: https://orcid.org/0000-0002-7267-7374)
Institutions
- Pennington Biomedical Research Center (US)
Publication Details
- Journal
- Critical Reviews in Food Science and Nutrition
- Published
- 2026-05-22
- DOI
- https://doi.org/10.1080/10408398.2026.2676737
- Primary Topic
- Nutritional Studies and Diet
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- American Heart Association
- National Heart, Lung, and Blood Institute
- National Institute of Diabetes and Digestive and Kidney Diseases