percent, while calories from carbohydrates decreased from 56 percent to 49.3 percent. In addition, saturated fat intake in Registry participants increased from 12.3 grams per day to 16.6 grams per day in later years.

‘Despite the increase in fat intake, the consumption of fat that the participants reported in later years continued to remain within recommended levels and well below the national average,’ explains Phelan. ‘However, potentially more troubling is the increase in saturated fat intake – the type most closely linked to an increase in heart disease.’

Low carbohydrate dieters, characterized by those who consume less than 90 grams of carbohydrates per day, remain a minority of the Registry's participants, but did increase from 5.9 percent to 17.1 percent from 1995 to 2003.

Phelan cites that the rise in popularity of the low carbohydrate diets might explain, in part, the shift in more recent years to participants consuming consistently lower amounts of carbohydrates.

Despite fluctuations in participant's fat and carbohydrate consumption over the years, physical activity levels remained high with participants averaging 60 minutes of moderate exercise per day. Moreover, the characteristics associated with continued weight loss maintenance one year later remained the same.

‘In the sample as a whole – Registry members who maintained a low-calorie diet with moderate fat intake, limited their fast food consumption, and sustained high levels of physical activity, reported continued success in weight loss maintenance one year later,’ says co-author Rena Wing, PhD, co-founder of the National Weight Control Registry and director of the Weight Control and Diabetes Research Center at The Miriam Hospital and Brown Medical School.

The authors write that even though more than 75 percent of the National Weight Control Registry's members report consuming a diet that is at or below recommended levels of fat intake - t
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