Just cutting calories are not the key to weight loss Just reducing calories is not the key to losing weight,…
Just cutting calories are not the key to weight loss
Just reducing calories is not the key to losing weight, according to a new clinical study. The secret of throwing obesity is to eat a low carbon, high fat content, found researchers.
Among 164 adults in a weight loss study, those placed on a low carbon, high fat content, increased daily calories, Vs those given high carbide targets. On average, their bodies used 250 extra calories per day for 20 weeks. The carbohydrates they consumed were strictly limited.
The researchers estimated that over 3 years, it would translate into an extra weight of 20 kg for a mediator.
“This study opposes the conventional thinking that it’s only calorie cutting that plays a role,” says senior researcher Dr. David Ludwig. He is co-director of the New Balance Foundation Obesity Prevention Center at the Boston Children‘s Hospital.
Instead, he said that the source of these calories can make the difference as to whether your metabolism “works with you or against you”. [1
9659002] According to Dr. Ludwig supports the findings a theory called the carbohydrate insulin model.
The requirement is that diets that are heavy in processed carbohydrates send insulin levels rising, which causes the body to use fewer calories and instead store more of them as fat.
“Our study suggests that you will do better if you focus on reducing refined carbohydrates, instead of focusing on reducing calories alone,” says Ludwig.
He and his colleagues reported the results online November 14 in BMJ.
Many studies over the years have attempted to answer the question whether low fat or low carbohydrate is better for weight loss. Often they found that there was little difference.
But those studies, said Dr. Ludwig, has usually been behavioral studies where people may or may not stay with their diets.
His team then made a “feeding study” to carefully check what people ate.
At first, 234 became obese and obesity adults recruited for an “initiation phase” with the goal of losing about 12% of their weight for 10 weeks. Their diets were calories and had moderate amounts of carbohydrates.
Of this group 164 lost enough weight and continued to the next phase. They were randomly assigned to either a low carb, moderate-carb or high-carb diet for 20 weeks.
People on low-carb diet received 20% of their calories from carbohydrates like vegetables, fruits and beans; Around 60% of their calories came from fat, including sources like meat, whole milk, cheese and nuts. The remaining 20% calories came from protein.
The situation was reversed for people on the high carb plan: 60% carbohydrate calories and 20% fat. The moderate plan divided the 2 nutrients equally, at 40/40.
After 20 weeks, the low-carbon group seemed to burn more calories, an average of 250 more per day, compared to the high carb group and 111 more than the moderate-carb group.
The researchers did not look at the effects of any further weight loss. Instead, each person’s calorie intake was calibrated to maintain what they had already lost. The score as Dr. Ludwig explained was zero to the effects of the various diets on calorie burn.
According to Dr Anastassia Amaro, a deputy professor of endocrinology and metabolism at the University of Pennsylvania, “The study design is very clever.”
Dr. Amaro, who was not involved in research, said she already suggests that patients lose weight on carbohydrates when trying to lose weight.
These results, she says, increases her confidence in this council.
But Dr. Amaro said that the low carb diet used in this study is not ready for a “direct translation” in the real world. For 1, she explained, it is not clear if it is the lack of carbohydrates that were key.
“This is also a fat diet,” Dr. Amaro. “Is there a lack of carbohydrates, fat content or both?”
The Big Q: What about the nutritional value of such a diet?
The Great A: Dr. Ludwig said that it is healthy to allow fruit, legumes and an “unlimited” amount of vegetables. What it does not have is grain and added sugar.
Dr. Ludwig agreed that more research needed to demonstrate whether the approach is the best way to maintain weight loss. He and his colleagues recently launched a new test that will pit a very low carb diet Vs 1, which is high carbon but low in sugar and another is high carbide / high sugar.
Big Qs 2 & 3: What about people who currently have a healthy weight? Should a low-carb, high fat content have their bodies burn more calories?
The big A: “It’s a good question, but this study can not answer it.”
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Paul A. Ebeling, Polymath, is distinguished in different areas of knowledge. Pattern Recognition Analyst in Equities, Commodities and Foreign Exchange, and author of “The Red Roadmaster Technical Report” at US Major Market Indices ™, a highly regarded weekly financial market newsletter, he is also a philosopher who provides insights into a wide range of topics to a consequence of over 250,000 cohorts. An international audience of opinion makers, business leaders and global organizations recognizes Ebeling as an expert.