Factors Influencing Weight Loss Attempts and Long Term Weight Loss Maintenance

Background: A cross-sectional study aimed to determine the factors association with repeated weight loss attempts, and weight loss maintenance. Methods: The study was conducted in the main public hospitals in Benghazi, Libya. A total sample of 300 participants who suffered from weight gain or/ obesity and had a history of trying of weight loss. The data were collected by using a questionnaire that include all the factors that may affect the weight loss process such as social, psychological, health, factors related to diet , and daily behavior factors. Results: The majority of participants 78% were found at age group between 15-35 years, 81.7% of them were female and 18.3% were male. More than half of participants 56% had less than four times of weight loss attempts, while 43.6% of them had more than four attempts. The repetition of weight loss attempts was associated with genetic, binge eating, tension, anxiety, negative body image, duration of weight loss maintenance, watching TV or online hours, and eating rate. Around half of participant 55.6% had less than one of successful attempts, while 44.3% had more than one attempts. The factors associated with the successful attempt of weight loss were using weight loss medications, the rate of weight loss, aware food serving, eating breakfast, and exercise. The higher number of attempts of weight lose was associated with higher successful attempt (more than one attempt) P=(0.031). Conclusions: Psychological factors were the most factors affected on repeating weight loss attempts followed by behavior related factors. Practices related to self-control, mental control, stress reduction, and behavior modification should be considered at any weight loss management program. Body weight loss programs need strike follow up by dietician in order to avoid the fluctuations in body weight. Key words: The factors weight loss, weight loss attempts, successful weight loss attempts, weight loss maintenance.