Bigger Meals Earlier Can Help Weight Loss

From June to October 2012, researchers at Tel Aviv University in Israel recruited 93 overweight and obese women to participate in a three-month, 1,400-calorie-a-day diet, an amount recommended in some weight-loss diets. The women were in their mid-40s and had metabolic syndrome, the term for a cluster of health conditions associated with Type 2 diabetes. Half the women were assigned to a breakfast group (BF) that consumed 50% of the allotted daily calories at breakfast, 36% at lunch and 14% at dinner. A dinner group (D) did the opposite, eating 14% of calories at breakfast, 36% at midday and 50% at dinner. Participants were measured for various body and metabolic markers every two weeks.
The BF subjects lost an average 19.1 pounds over 12 weeks, while the D group shed 7.9 pounds. BF subjects trimmed 3.3 inches from their waistlines compared with 1.5 inches in D group; body-mass index dropped 10% and 5% in the BF and D groups, respectively.
Average triglyceride levels, an indicator of cardiovascular health, decreased by 34% in BF subjects but increased by 15% in D subjects. Total cholesterol slightly decreased in both groups but HDL levels, the so-called good cholesterol, increased significantly only in the BF group.
Levels of glucose, insulin and ghrelin, an appetite hormone, decreased significantly in both groups but to a greater extent in BF subjects. The BF group also had significantly lower glucose and insulin responses in post-lunch blood tests, suggesting that eating a relatively high-calorie breakfast helped to maintain stable insulin levels after the second meal of the day, researchers said.
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