Washington: The amount and quality of food and not genetics pongid kwa resulted in weight loss, us to study has found.
It has been suggested that the genetic variation makes it easier for some people to lose weight than others on certain fast.
To test this theory researchers at Stanford University doing a randomized control trial involving 609 adults overweight, who all underwent genetic testing and insulin before becoming random diet low carb or low fat over 12 months.
Analysis of the genes identified variations associated with how the body processes fats or carbohydrates. But the average weight of 5 kg-6 kg on follow-up without the gene, insulin levels or types of ' fasting '.
What seems to make a difference is to eat healthily, said pregnancy researchers.
Participants who ate a lot of vegetables and consumed a little fencing processed foods, sweet drinks, and healthy fat loss weight fence.
The class has 22 participants health education during the study and encouraged physically active but the focus is on what they eat.
They are advised to choose high-quality food but not given limits recommended calories or they are given certain foods. Results based on what they reported eating.
Fat intake in the low-fat group averaged 57 bacteriologists during study versus 87 bacteriologists previous, while the intake of carbohydrates in the low-carb group average 132 gram versus 247 previous bacteriologists.
Both groups reduced their daily caloric intake on average about 500 calories.
0 comments
Post a Comment