Feasibility of a mindfulness-based weight loss program in an industry setting: A pilot study
Daisuke Yamaichi1, Kiwako Yokoyama1, Hiroyuki Uchida1
1Department of Neuropsychiatry Keio University School of Medicine Tokyo Japan.
Aim:
This pilot study evaluated the feasibility, safety, and preliminary effectiveness of a mindfulness-based weight loss program-Mindful Eating and Lifestyle (MEAL)-implemented in an occupational setting in Japan.
Methods:
This retrospective study was conducted between July 31, 2019, and May 31, 2022, at a branch office of a manufacturing company. Of 5016 employees who received annual health check-ups in 2019, 632 met the company's occupational health criteria for weight management and were informed of the MEAL program. Eleven employees who participated in the MEAL program and provided written informed consent were included in this retrospective study. The MEAL program consisted of four 60-min group sessions over 2 months, incorporating third-wave cognitive behavioral therapy (CBT) strategies. Sessions included guided mindfulness practices (breathing and mindful eating to notice hunger, satiety, and emotions) and promoted flexible "quality over quantity" eating. Data on program completion, safety, and body weight were extracted from routine health records with prior informed consent. Paired t-tests were used to analyze weight change among participants with complete data.
Results:
All 11 participants completed all four sessions, yielding a 100% completion rate. No adverse events were reported. Among the seven participants with complete weight data, a significant reduction in body weight was observed: from 76.1 kg (SD = 19.6) to 74.8 kg (SD = 19.4), with a mean difference of -1.4 kg (95% CI: -1.9 to -0.8; p = 0.001).
Conclusion:
The MEAL program demonstrated high feasibility, safety, and potential short-term effectiveness in a real-world workplace setting. Further research is needed to confirm long-term outcomes and generalizability.
