Thermogenesis-Based Interventions for Obesity and T2DM
Thermogenesis-Based Interventions for Obesity and T2DM
Although the relative benefits and risks of low-carbohydrate and low-fat meal plans continue to be debated, both strategies have been implemented successfully to achieve weightloss and maintenance of it. Low-carbohydrate meals that do not restrict energy intake are at least as effective as low-fat meals that do restrict energy intake in maintaining weightloss in the short term, and resulted in favorable decreases in triglyceride values and increases in HDL cholesterol values. Moreover, in contrast to the current Western meal plans, the traditional meals plans of many rural and ancient agricultural communities worldwide are healthier and low in refined carbohydrate.
The pattern of food consumption related to the current obesity and T2DM epidemic seems to be related to the increased intake of calories, mostly due to an increase in carbohydrates, not fat. There have been a number of clinical studies with low-calorie meals in which subjects lost approximately 5% of their bodyweight. Meals low in carbohydrates may be as healthy as or healthier than the current pattern of the consumption of high-carbohydrate diets.
In addition, various macro- and micro-dietary nutrient components also have an impact on thermogenesis. Moreover, certain noncaloric food constituents such as caffeine and capsaicin (in spicy food) and other functional food ingredients including some herbs and green tea also have impact on thermogenesis and energy metabolism.
Nutritional Recommendations to Balance Energy
Although the relative benefits and risks of low-carbohydrate and low-fat meal plans continue to be debated, both strategies have been implemented successfully to achieve weightloss and maintenance of it. Low-carbohydrate meals that do not restrict energy intake are at least as effective as low-fat meals that do restrict energy intake in maintaining weightloss in the short term, and resulted in favorable decreases in triglyceride values and increases in HDL cholesterol values. Moreover, in contrast to the current Western meal plans, the traditional meals plans of many rural and ancient agricultural communities worldwide are healthier and low in refined carbohydrate.
The pattern of food consumption related to the current obesity and T2DM epidemic seems to be related to the increased intake of calories, mostly due to an increase in carbohydrates, not fat. There have been a number of clinical studies with low-calorie meals in which subjects lost approximately 5% of their bodyweight. Meals low in carbohydrates may be as healthy as or healthier than the current pattern of the consumption of high-carbohydrate diets.
In addition, various macro- and micro-dietary nutrient components also have an impact on thermogenesis. Moreover, certain noncaloric food constituents such as caffeine and capsaicin (in spicy food) and other functional food ingredients including some herbs and green tea also have impact on thermogenesis and energy metabolism.