Supplemental Table 1: List of food groups Food groups names Food groups description Serving size definitions - Examples Fruits and vegetables Vegetables Fruits Whole vegetables All vegetables but soups, tomato sauce, salsa or juices, excluding fried vegetables ½ cup (125 ml) (or 1 cup (250 ml) for lettuce, spinach, endive, ) Soups Vegetables soups, tomato sauce, or salsa ½ cup (125 ml) of tomato sauce 1 cup (250 ml) of vegetable soup Whole fruits All whole fruits, 100% pure juice, unsweetened fruits puree, excluding sweetened fruits puree, fruits sweets ½ cup (125 ml) of fresh fruits, of puree or of juice Grain products Refined grain products Breads, pasta, rice, grains Whole grain products Breads, pasta, rice, grains Whole-grains rice, pasta, breads, crepes, muffins + whole grains breakfast cereals and bars, rice cakes, rusks Whole-grains rice, pasta, breads, crepes, muffins Whole-grains rice, pasta, breads, crepes, muffins + whole grains breakfast cereals and bars, rice cakes, rusks ½ cup (125 ml) of cooked grains, rice or pasta ½ bagel or muffin, 1 slice of bread, 1 crepe 30g of breakfast cereals 30 g of cereal bar (1), rice cakes (2), biscuits Dairy products and alternatives Milk and soya drinks Milk, soymilk, 1 cup (250 ml) Yogurt Yogurts and frozen yogurt ¾ cup (187.5 ml) of yogurt ½ cup (125 ml) of frozen yogurt Low-fat cheese Cheeses with 19% of fat 50g High-fat cheese Cheeses with>19% of fat ½ cup (125 ml) of ricotta Meats and alternatives Fish Fish and seafood excluding fried fish 90g raw or 75g cooked Meat, poultry and organ meat Eggs All meats and poultry, ham excluding processed meat and fried meat 2 eggs Beans, legumes and seeds Legumes, hummus, tofu, nuts, nut butter ¾ cup (187.5 ml) of tofu or legumes ½ cup (125 ml) of hummus ¼ cup (125 ml) of nuts and seeds 2 tbsp (30 ml) of nut butter
Oils and fats Non-hydrogenated and/or unsaturated Hydrogenated and/or saturated Butter Mayonnaise, dressing Canola, corn, olive, sesame, sunflower oils, nonhydrogenated margarine as spread or for food preparation Coprah, coconut, palm oils, hydrogenated margarine as spread or for food preparation As spread or for food preparation Mayonnaise, dressings, sauces No standardized serving size: the ingested reported quantities are expressed in ml/day. Other high-fat products and sweets Processed meat Bacon, sausages, salami, peperoni, fried chicken, pâtés, hot-dogs, burger meat, 2 slices of bacon 90g raw or 75g cooked salami, pepperoni, sausage, chicken, meat 1 hot-dog sausage 2 tbsp (30 ml) of pâté Chips and crackers Chips, salt sticks, crackers 10g or 10 chips 30g of crackers or sticks Cream Cream, cream cheese 1 tbsp (15 ml) of 35% of fat or regular cream cheese 2 tbsp (30 ml) of 15% of fat or light cream cheese 3 tbsp (45 ml) of 10% of fat Ice cream ½ cup (125 ml) Sweets Sweets, candies, chocolate 18g (3 hard candies) 30g of chocolate Fried products Fried vegetables, fish, meat, chicken, chips 10g or 10 chips 50g or 5 onions rings 50g of vegetable tempura 75g of fried fish or meat Sugar Added granulated sugar No standardized serving size: the ingested reported quantities are expressed in ml/day. Spreads Jam, honey, chocolate spreads Honey: No standardized serving size: the ingested reported quantities are expressed in ml/day. 1 tbsp (15 ml) of jam, chocolate spread Fast-food Hamburger, hot-dogs, pizzas, sandwichs, ready-to-eat pies 1 regular burger (single meat patty) ¼ 30 cm-pizza 1 hot-dog 1 individual small pie 1 sandwich 15 cm High nutritive value beverages Vegetables juices 100% ½ cup (125 ml)
Fruit juices 100% Low nutritive value beverages Sugar-sweetened beverages Artificially sweetened beverages Alcoholic beverages ½ cup (125 ml) 1 beer bottle ½ cup of wine (125 ml) 3 tbsp (45 ml) of liquor
Supplemental Table 2: Components and Standard portion sizes for calculation of the DASH-derived diet quality score Food products Maximum score Minimum score Standard portion sizes for maximum score Standard portion sizes for minimum score Fruit 10 0 4 servings / day 0 serving / day Vegetables 10 0 4 servings / day 0 serving / day Grain products total 5 0 6 servings / day 0 serving / day Whole grain products 5 0 50% of daily servings 0% of daily servings Dairy products and alternatives 10 0 2 servings / day 0 serving / day Processed meat 5 0 2 servings / week 4 servings / week Fish 5 0 2.5 servings / week 0 serving / week Nuts, legumes and seeds 10 0 4 servings / week 0 serving / week Oils and fats 5 0 3 servings / day 6 servings / day Saturated fat 5 0 7% of total energy intake 14% of total energy intake Sugar and sweets 10 0 5 servings / week 10 servings / week Sodium 10 0 1500 mg/day 2300 mg/day Servings were adjusted for 2000 kcal.
Supplemental Table 3: Subjects characteristics at baseline and after one the SYNERGIE lifestyle Baseline -year Change % Mean ± SD Mean ± SD Age, y 48.5 ± 8.1 Weight, kg 95.2 ± 12.3 88.3 ± 12.4-7.3*** BMI, kg/m 2 31.1 ± 3.3 28.8 ± 3.5-7.2*** Waist circumference, cm 108 ± 9 100 ± 10-8*** Fat mass, % 30.6 ± 4.4 25.9 ± 5.7-15.9*** Fat-free mass, % 69.4 ± 4.4 74.1 ± 5.7 +6.8*** Visceral Adipose Tissue (VAT), cm 2 1970 ± 477 1460 ± 559-27.0*** Subcutaneous Adipose Tissue (SAT), cm 2 1780 ± 636 1440 ± 589-19.5*** Mid-thigh LA muscle, cm 2 67 ± 17 60 ± 19-10.3*** Mid-thigh NA muscle, cm 2 265 ± 36 269 ± 36 +1.4** Systolic blood pressure, mmhg 117 ± 11 114 ± 9-1.6** Diastolic blood pressure, mmhg 78 ± 7 74 ± 7-6.1*** Heart Rate, beats/min 69 ± 9 65 ± 10-5.8*** Triglycerides, mmol/l 2.47 ± 0.86 1.92 ± 0.73-20.5*** LDL chol, mmol/l 3.17 ± 0.70 3.26 ± 0.75 +5.1 HDL chol, mmol/l 0.95 ± 0.17 1.08 ± 0.20 +14.6*** HOMA-IR 6.2 ± 3.1 4.0 ± 1.7-21.4*** Data are presented as means ± SD, n=93. Statistical significance of the differences between baseline and after one was assessed using paired t-test, * p < 0.05, ** p < 0.01, *** p < 0.0001. LA: low attenuation; NA: normal attenuation; SAT: subcutaneous adipose tissue; VAT: visceral adipose tissue.
Supplemental Table 4: Spearman correlations analyses between diet and physical activity determinants and s and one-year responses in body fat composition/fat distribution. BMI (kg/m 2 ) Waist circumference (cm) Fat mass (%) Volume of VAT (cm 3 ) Volume of SAT (cm 3 ) Area of LA muscle (cm 2 ) Area of NA muscle (cm 2 ) Volume of reported physical activity, min/month -year -0.31 * -0.42 *** -0.34 ** -0.22 * -0.25 * -0.32 ** -0.24 * Mean number of steps, nb/day -year -0.23 * -0.38 ** -0.22 * -0.32 ** -0.25 * -0.45 *** -0.24 * -0.30 ** -0.36 ** -0.26 * -0.24 * Cardiorespiratory fitness, exercise output at 150 beats/min -year -0.43 *** -0.46 *** -0.43 *** -0.44 *** -0.60 *** -0.55 *** -0.48 *** -0.49 *** -0.43 *** -0.36 *** -0.35 *** -0.24 * -0.68 *** -0.30 ** -0.50 *** -0.31 ** -0.65 *** -0.34 ** -0.64 *** -0.52 *** -0.26 * -0.51 *** Total energy intake, kcal/day -year -0.23 * Carbohydrate intake, kcal/day -year -0.31 ** -0.23 * -0.30 ** Carbohydrate intake, % of energy intake -year Lipid intake, kcal/day -year Lipid intake, % of energy intake -year -0.27 * -0.23* Protein intake, kcal/day -year -0.22 * -0.27 * Protein intake, % of energy intake -year
-0.25 * -0.21 * DASH-derived Diet Quality Score -year -0.29 ** -0.25 * -0.28 ** -0.26 * -0.36** -0.36** -0.23 * -0.32 ** -0.29 ** -0.23 * -0.31 ** -0.22 * -0.21 * -0.23 * * p < 0.05, ** p < 0.01, *** p < 0.0001. DASH: dietary approach to stop hypertension; LA: low attenuation; NA: normal attenuation; SAT: subcutaneous adipose tissue; VAT: visceral adipose tissue