ダイエットに成功した人が体重を維持するには，高タンパクで血糖値を上げない食事がよろしい：Study identifies foods that promote weight maintenance - Los Angeles Times

リンク: Study identifies foods that promote weight maintenance - Los Angeles Times.

ダイエットに成功した人が体重を維持するには，高タンパクで血糖値を上げない食事がよろしい。ゴハンやパンなどの炭水化物は避けねばならぬ。

European researchers find that once a person has lost weight, keeping it off is helped by eating foods that are high in protein and low on the glycemic index. For example, poultry, eggs, fish and nuts are considered good choices.

November 24, 2010|By Shari Roan, Los Angeles Times
Thanksgiving is not a day for counting calories. But for people who have dieted this year and are trying to maintain a healthful weight, turkey leftovers — without the stuffing — may be a smart strategy going forward, according to a new report.

In the largest diet study in Europe to date, foods that were high in protein and low on the glycemic index — such as poultry, eggs, fish and nuts — did the best job of helping people maintain their weight loss for 26 weeks, researchers report in Thursday's edition of the New England Journal of Medicine.

The diet also was the easiest for study participants to adhere to among the five weight-maintenance diets tested, the study found.

Though many people can lose weight, "maintaining weight loss is the difficult part," said study leader Thomas Meinert Larsen, an associate professor of food composition and obesity at the University of Copenhagen. "You have to come up with a diet that is easy to follow and is practical long-term. It's reassuring that the most effective diet in our study seems to be the one that is best maintained."

Larsen and his colleagues from around Europe assigned 773 adults who had already lost an average of about 24 pounds to one of five healthful diets designed to encourage a stable weight. All of the diets had a moderate fat content — 25% to 30% of calories from fat — were low on sugar, high in fiber and had no limits on calories consumed daily. However, the participants were asked to watch their portion sizes and adhere to strict criteria, which varied among the groups, regarding the amount of protein consumed and glycemic index.

Glycemic index is a measure of how quickly carbohydrates in food break down and affect blood sugar levels. Those that do so swiftly are assigned a value of 70 or above, while those that break down more slowly and release glucose gradually typically have a value below 55. The glycemic index of white bread is 70, for example, whereas chicken is about 45.

To make sure they followed their diets, the study participants were counseled on what foods to prepare, submitted food diaries and underwent urine tests to check the amount of protein they consumed. A small portion of the participants had their meals prepared for them.