## 4 Discussion  
We experienced a statistically significant 90-day weight loss of 6.3 kg (5.06% of the startup weight) over the whole intervention group, significantly more than in the control group (1.78%), which is a very clear and positive result, showing the added value of more intensive coaching combined with dietary logging supported by information technology. Compared to similar studies, this result is close to the 7.8 kg reported by [13], over a 12-week intervention period and using a smartphone app--which is also quite similar to our study design. Other studies reached this weight loss range only after a 6-month-long intervention period [10; 11; 12; 14]. Weight loss is usually attributed primarily to the reduced energy intake. Though we observed a difference between the average energy intake of the successful and the unsuccessful groups, this difference was not statistically significant in our sample, nor were the differences between the two time periods. However, we did observe the significant effect of food composition on weight loss success. Though the weight loss results are similar, a distinguishing feature of our study is a detailed and cleaned dietary log for the whole observation period in the intervention group, which made it possible to analyze relationships between diet composition and success in this group. We found the following dietary food groups to influence weight loss in a statistically significant way. _Raw fruit and vegetable consumption is the best success predictor._ The raw fruit and vegetable food set is the one of all sets that has been consumed the most by the participants (21.7%, see Tables 4 and 5). It also proved to be the best predictor of success. This is shown by its correlation with the WL slope in the whole cohort (Table 4) and its increasing volume over the trial within the SWL sub-group. Moreover, this set was also selected in the linear regression model that successfully predicted the WL slope as a positive factor. This finding is in line with our expectations and confirms the study hypotheses. Consumption of vegetables and fruits is generally recommended as a dietary component for weight loss, healthy balanced nutrition, and various therapeutic diets, including weight loss, dietary therapy for diabetes, and cardio-protective diets [16; 28]. Nutritional guidelines recommend consuming approximately 400-500 g of vegetables and fruits daily, equivalent to 4-5 servings, to ensure optimal dietary intake [28; 29]. A subset of this set, the raw fruit set, was also identified as a contrast between the SWL and UWL sub-group, with significantly increasing volumes in the former group and decreasing volumes in the latter (Table 5). Clinical experience suggests that obese patients and individuals with diabetes often avoid consuming fruits, influenced by outdated educational materials, although fruits in their raw, unprocessed form are considered a food with low-energy density and low to medium glycemic index [30]. Consumption of fruits in unprocessed form results in slower gastric emptying, thus helping to maintain a feeling of fullness, as it was also proven in a study using MRI scans after raw apples, apple puree and apple juice [31], confirmed by [32]. The fact that supplementing the diet with raw fruit can support weight-loss success in low energy diets was also reported by a 12-week-long study in which obese women consumed a dietary supplement three times a day on an energy-restricted diet, as the best results were linked with the consumption of raw fruits; i.e., apples or pears [33]. The detailed analysis of the dietary logs in our study also revealed that the most often recorded raw fruit was apples, which, besides having low energy content, also possess a favorable carbohydrate composition. It should be noted that according to related studies, the anti-obesity effect of fruit consumption can be influenced by various mechanisms, such as the water and fiber contents facilitating satiety [34].