A treadmill desk, walking desk or treadmill workstation is a computer desk that is adapted so that the user walks on a treadmill while performing office tasks. Persons using a treadmill desk seek to change the sedentary lifestyle associated with being an office worker and to integrate gentle exercise into their working day.

History

Persons with a sedentary lifestyle are at increased risk for heart disease, diabetes, and lower than average life expectancy. The desk treadmill is an exercise machine which office workers may use to get more physical activity during their work day. On the premise of increasing productivity and health, treadmill desks were designed to help users incorporate standing and walking into their work routine.

Nathan Edelson first proposed the idea of a treadmill desk. and published the first peer reviewed articles on the topic. His lightweight, portable version of a desk for use with a treadmill was patented in 1993.

Dr. Seth Roberts, a professor of psychology from UC Berkeley designed a treadmill desk in 1996, was an early user.

The New York Times credits Dr. James Levine, an endocrinologist at the Mayo Clinic, as the popular inspiration for the treadmill desk. He developed the concept as part of his work with non-exercise activity thermogenesis, constructing a treadmill desk by placing a bedside hospital tray over a $400 treadmill.

After testing a treadmill desk in 2006 for several months under the supervision of Dr James Levine, Roger Highfield helped popularise the idea in the UK. He now uses one in the Science Museum in London and has advocated their widespread adoption.

In 2013, novelist Amanda Filipacchi wrote an essay for the Wall Street Journal about buying a LifeSpan for herself and TreadDesk's the Tread for her partner after reading about Susan Orlean having a treadmill desk .

Safety and usage specifications

The recommended speed for walking on a treadmill while working at a computer is less than 2 miles per hour. To prevent injury, treadmill desks require compliance with the same ergonomic safety standards recommended for any computer desk, including placement such that the user's wrists are flat by the keyboard, their elbows form a 90-degree angle when typing, and their eyes may look forward to the monitor.

Treadmill desks are equipped with safety features to minimize the possibility for injury. A safety key attaches the console to an article of clothing on the user. The key can be pulled at any time to immediately stop the treadmill belt. Many treadmill desks are programmed to pause the belt if the user steps off for more than 20 seconds during a workout. A movement indicator is typically printed on the belt of the treadmill to show belt movement.

Users who tested treadmill desks reported advice to retain a traditional desk with a seat and to alternate between sitting and walking at different desks while becoming accustomed to the treadmill desk. Additionally, reading email and surfing the Internet were found to be easier to manage than learning to type or write while standing and walking. Talking on the phone while walking can be disruptive in some cases either because of changing the breathing rate of the user or because of the noise from the treadmill itself.

A treadmill desk is not intended to provide aerobic exercise, but rather to keep the user's metabolism over the basal metabolic rate.

For individuals who are interested in treadmill desks but who find them unsuitable for whatever reason, a standing desk may be a comparable alternative.

Benefits of behavior modifications

According to a study by James Levine at the Mayo Clinic, users can burn an estimated 100-130 calories per hour at speeds slower than 2 miles per hour. According to a 2007 Mayo Clinic study of office workers with obesity, "If sitting computer-time were replaced by walking-and-working, energy expenditure could increase by 100 cal/h. Thus, if obese individuals were to replace time spent sitting at the computer with walking computer time by 2-3s of 20-30 kg/year could occur." However, when Levine and associates actually conducted a 12-month trial in 2013, findings showed that subjects lost an average of 1.4 ± 3.3 kg (3 ± 7.2 lbs), with a higher rate of weight loss among obese subjects at 2.3 ± 3.5 kg ( 5 ± 7.7 lbs).

Recent studies suggest that prolonged sitting is linked to an "increased risk of heart disease, obesity, diabetes, cancer, and even early death."

Styles and costs

There are several types of treadmill desks available on the open market. Treadmill desks fall into three categories:

• desks designed to cover a traditional treadmill
• treadmills designed to fit under a standing desk
• desks fabricated on top of a treadmill by original equipment manufacturer (OEM).

In 2013 in the United States a product testing organization tested treadmills priced at $750 and $1500, and recommended that consumers purchase models with safety and personalization features appropriate for the individual users. Various guides to building a treadmill desk are available.

Array

References

Array

External links

• 2-minute video product review presented by Consumer Reports
• CNN's Edge of Discovery: Treadmill Desk
• Good Morning America: Walking While You Work
• USA Today: Researcher sees future where people walk at work
• Gelf Magazine: Could a treadmill/desk mashup be the solution to America's obesity problem?
• Forbes: Take Up Thy Desk And Walk
• Can sitting too much kill you?, commentary invited by editors of Scientific American

Interesting Informations

Looking products related to this topic, find out at Amazon.com

Source of the article : here

Learn more »

Extreme Weight Loss (originally titled Extreme Makeover: Weight Loss Edition) is a television program from ABC in which individuals volunteer to receive training and lifestyle changes from trainer Chris Powell. The show is slightly based on the original concept of Extreme Makeover, where individuals receive life-changing makeovers. The exception is that this show focuses primarily on participants losing massive amounts of weight over one year and having a chance to receive plastic surgery to remove the excess skin from their bodies to finish their transformations.

History

ABC announced it had ordered six episodes of the series on October 22, 2009, under the title Obese. On September 20, 2010, Chris Powell was announced as the trainer for the show, renamed Extreme Makeover: Weight Loss Edition. ABC also announced that a second season had been ordered, due to the length of time of filming (one year).

The series officially premiered on May 30, 2011 and was the top summer launch for an ABC series debut since August 2009. The second season premiered on June 3, 2012 at 9:00 p.m. (Eastern)/8:00 p.m. (Central). The third season, now renamed Extreme Weight Loss, premiered on May 28, 2013.

Episodes

Season 1 (2011)

Season 2 (2012)

Season 3 (2013)

Season 4 (2014)

Season 5 (2015)

Ratings

Season 1 (2011)

Season 2 (2012)

Season 3 (2013)

See also

• Extreme Makeover: Home Edition
• Extreme Makeover

References

Array

External links

• Official website

Interesting Informations

Looking products related to this topic, find out at Amazon.com

Source of the article : here

Learn more »

Weight management is a long-term approach to a healthy lifestyle. It includes a balance of healthy eating and physical exercise to equate energy expenditure and energy intake. Developing healthy eating habits while using tips that will keep us fuller longer can be useful tools in weight management. Knowing what your body needs is important to weight management and can control overconsumption and underconsumption of food.

Weight management does not include fad diets that promote quick, temporary weight loss. It focuses on the long-term results that are achieved through slow weight loss, followed by retention of an ideal body weight for age, sex and height.

Rising obesity rates are a major concern in North America. About 60% of Canadians are overweight or obese. Obesity is a risk factor for many chronic diseases such as Type 2 diabetes, hypertension and cardiovascular disease. Managing one's weight is one factor in preventing such chronic diseases.

Methods of Weight Management

Increase protein intake, especially at breakfast

The satiating property of dietary protein is influenced by the time of protein consumption. Studies have shown that protein intake at breakfast has a greater satiety effect than later meal times. There are several explanations as to why this is the case. Firstly, protein has a greater thermogenic effect than carbohydrates and fat, which enables the body to burn more calories. Secondly, a high protein breakfast appears to slow gastric emptying, which attributes to the fact that protein appears to be the most satiating macronutrient. Finally, a high protein breakfast increases the activity of glucagon, which activates the pathways for glucose synthesis. One study showed that fat loss was approximately twice as much in the high-protein diet group than the moderate-protein diet group in overweight and obese individuals.

Use a smaller plate

Using smaller plates helps to consume smaller portion sizes and this leads to the consumption of fewer calories. Studies have shown that portion size influences energy intake. People who are presented with larger portions do not report to have a higher level of satiety, which suggests that hunger and satiety signals are ignored when a large portion of food is placed in front of them. In particular, one study showed that participants consumed 31% less calories with the small portion sized of a 6-inch submarine sandwich compared with the large portion size of a 12-inch submarine sandwich. Increased portion sizes have occurred simultaneously with the increase in obesity rates; hence, large portion sizes can be one of the factors contributing to the current increase in body weight of the US.

Eat more soup

Soups have a significant satiety effect and studies have demonstrated that compared to solid foods, soup ingestion decrease the amount of energy intake. Compared to having no soup, it has been shown that eating soup reduces total energy intake of a meal. When soup is consumed before a meal, a decrease of 20% of energy is consumed in the meal.

Choose the low calorie foods

A moderate decrease in caloric intake will lead to a slow weight loss, which may be more beneficial for long term weight management. For example, choosing a black coffee instead of a full fat latte will save calories that will add up in the long run. Low fat meats reduce the total amount of calories and cholesterol consumed. For example, traditional beef patties have 19.2% fat and 272 kcal per 100 g of meat. On the other hand, lean beef patties have 9.8%fat and 196 kcal.

Eating more dairy can aid in fat loss

Studies have shown that a diet high in dairy decreases total body fat. This occurs because a high amount of dietary calcium increases the amount of energy and fat excreted from the body. Studies have shown that saturated, monounsaturated and polyunsaturated fats all have a higher excretion rate with a high calcium intake. In these studies, a high calcium intake is considered 2300 mg and a low calcium intake is considered 700 mg. A possible explanation to this phenomenon is that high intakes of calcium cause calcium soap formation and/ or binding of bile acids in the intestine. Other studies specifically show that dairy sources of calcium demonstrate greater weight loss than supplemental calcium intake. This may be due to the other bioactive components present in milk, which may aid in metabolic efficiency and fat loss.

Incorporate more vegetables into your meals

Fruits and vegetables have been shown to increase satiety and decrease hunger. These foods have a low energy density, which is mainly due to the high water content and partly due to the fiber content. The reduction of energy density has been shown to enhance satiety. The water adds weight, without adding calories and the fiber slows gastric emptying. Both of these factors contribute to the satiating effect of vegetables and fruits. Studies have also shown that fiber decreases hunger and also decreases total energy intake.

Fiber

Dietary Fiber has been suggested to aid weight management by inducing satiety, decreasing absorption of macronutrients and promoting secretion of gut hormones. Dietary fiber consists of non-digestible carbohydrates and lignin, which are a structural component in plants. Fiber recommendations range from 10 - 13 grams/1000 calories, with slightly higher recommendations for men.

Due to the high volume or water content of fiber-rich foods, fiber displaces available calories and nutrients from the diet. Consumption of viscous fibers delays gastric emptying, which may cause an extended feeling of fullness. Satiety is also induced by increasing chewing, which limits food intake by promoting the secretion of saliva and gastric juice, resulting in an expansion of the stomach. In addition, hormone secretion is affected during fiber ingestion. Insulin response is reduced and cholecystokinin (CCK) in the small intestine is increased. Insulin regulates blood glucose levels while CCK adjusts gastric emptying, pancreatic secretion and gall bladder contraction. There is direct correlation between CCK and satiety after foods of different fiber contents are consumed. Fiber may have the added benefit of helping consumers decrease food intake throughout the day. However, results of trials examining this possibility have been conflicting. In general, large intakes of dietary fiber at breakfast are associated with less food intake at a lunch.

Resistant Starch

Resistant starch is a type of non-digestible, fermentable fiber that is resistant to amylase digestion in the small intestine, and is broken down to short-chain fatty acids by microflora in the large intestine. It is commonly found in cooked and cooled potatoes, green bananas, beans and legumes. Resistant starch dilutes energy density of food intake, has a bulking effect similar to non-fermentable fiber, and increases the expression of PYY and GLP-1 in the gut. The increase in gut hormones can affect long-term energy balance by affecting neuronal pathways in the brain as well as improved overall health of the intestines. Based on developing research, consumption of resistant starch can be an effective means of weight management.

Capsaicin

Clinical research on capsaicin has showed that consumption of the spice during breakfast can increase energy expenditure by 23% immediately after meal ingestion. Capsaicin, also known as hot pepper, is a primary ingredient in chilli peppers and red hot peppers. Hot peppers have been reported to induce thermogenesis at the cellular level.

As well, capsaicin induces satiety as a result of oral and gastro-intestinal contribution. Lower energy and fat intake were observed under short-term conditions; however, the effect of the spice was reduced over prolonged exposure. Increased satiety was observed when oral contribution of capsaicin was measured in addition to the gastro-intestinal exposure, indicating the sensory effect of hot peppers plays a significant role.

Caffeine

Caffeine and black coffee have been associated with increased energy expenditure and subsequent weight loss. Caffeine belongs to a class of compounds called methylxanthines, and is present in coffee, tea, cocoa, chocolate and some cola drinks. Caffeine induces a thermogenic effect in the body by increasing Sympathetic Nervous System activity, which is an important regulator of energy expenditure.

Green Tea

Green tea has been associated with decreasing blood glucose, inhibiting hepatic and body fat accumulation, and stimulating thermogenesis due to the catechins that are present. Catechins are polyphenols that are a major component of green tea extract. Green tea has also been shown to increase energy expenditure and fat oxidation in humans, independent of the caffeine content(. In a human study conducted, 690 mg of catechins daily for 12 weeks reduced body fat, suggesting that green tea might be useful in the prevention of chronic disease, particularly obesity. Moreover, catechins in the brain play a major role in satiety.

Popular Diets

When assessing popular diets, it's important to understand that a person's food preferences, lifestyle and medical conditions should be taken into account when choosing the correct diet. Adherence level to the diet is a bigger determinant of clinical benefits over the diet type itself Also "dieting" needs to be a lifestyle change and can't just be for a short term amount of time.

Weight Watchers

Weight Watchers offers a variety of dieting products and services to assist weight loss and maintenance by a calorie restricting method. Weight watchers promote healthy habits, a supportive environment, exercise and healthy food choices . A member to selects a goal weight that will result in a body mass index (BMI) generally accepted as healthy (18 - 24.9). Participants are encouraged to produce a rate of weight loss up to 2 pounds per week. Their food guide promotes food choices that not only reduce calories, but also meet nutritional recommendations. Exercise is also recommended for weight loss and is incorporated into their points system. They use a points system that incorporates calories, fat, and dietary fiber content of each food and you are given a certain number of points you are supposed to consume each day.

Strengths

• Their food guide promotes food choices that reduce calories, and also meet nutritional recommendations.
• They construct an activity plan along with nutritional guidelines to encourage exercise.
• They offer support and encouragement through weekly meetings
• Is a slower weight loss than other more restrictive diets. This seems like a weakness, but most medical authorities recommend keeping weight loss at 1-2 pounds a week.

Limitations

• Can be quite expensive over time

The Atkins Diet

The Atkins Diet involves the restriction of carbohydrates in ones diet causing the body's metabolism to switch from burning glucose as fuel to burning stored body fat, sending the body into a state of ketosis . Ketosis causes a person to get their energy from ketones, which also causes you to feel less hungry . Carbohydrate consumption must be <40 grams/day (= 1 slice of bread) for ketosis to occur.

Strengths

• Allowed to eat rich foods
• When in ketosis you feel less hungry and more satisfied

Limitations

• Ketosis causes unusual breath odor and constipation
• There is worry that the diet promotes heart disease and there is a potential loss of bone and it is not recommended for people with liver and kidney problems due to the high amounts of protein.
• The preferred source of energy for the brain is glucose, which is decreased in a low-carbohydrate diet

Ornish Diet

The Ornish Diet is a fat restricting diet (less than 10% of calories from fat) focusing on eating high amounts of fiber, and following a low-fat vegetarian diet. The Ornish diet recommends combining the diet with exercise that allows the body's fat burning mechanism to work most effectively. The philosophy is focused less on restricting calories but by watching the ones consumed, by recommending foods that can be eaten all the time, some of the time and none of the time. Foods that can be eaten whenever you are hungry, until you are full are:

• Beans and legumes, fruits, grains and vegetables

Foods eaten in moderation are:

• Nonfat dairy products - skim milk, nonfat yogurt, nonfat cheese, nonfat sour cream and egg whites

Foods to avoid

• Meats of all kinds - if can't give up, only eat minimally
• Oils and oil-containing products (margarine and most salad dressings)
• Avocados, olives, nuts and seeds, dairy products (other than non-fat ones)
• Simple sugar and simple sugar derivatives (honey, molassess, corn syrup, and high-fructose syrup)
• Alcohol
• Anything commercially prepared that has more than 2 grams of fat per serving

Suggests eating a lot of little meals because this diet makes you feel hungry more often, which will help you feel full faster and you'll eat more food without increasing the number of calories.

Strengths

• Does not restrict calories
• Doesn't slow down metabolism
• Recommends regular exercise, yoga and meditation along with the diet
• Has been associated with a reversal of coronary blockage

Weakness

• Very restrictive
• You will feel hungrier and need to eat more food (but less calories)

See also

• Nutrition
• Weight loss
• Dieting

References

Further reading

• Brownell, Kelly (January 2004.) "The Learn Program for Weight Management." 10th edition. Amer Health Pub Company. ISBN 1878513419
• Dalton, Sharron (1997.) "Overweight and weight management: the health professional's guide." Aspen Publishers, Inc. ISBN 0834206366
• Laliberte, Michele; Taylor, Valerie; McCabe, Randi E. (2009.) "Cognitive Behavioral Workbook for Weight Management: A Step-by-Step Program." New Harbinger Publications, Inc. ISBN 1572246251

Interesting Informations

Looking products related to this topic, find out at Amazon.com

Source of the article : here

Learn more »

Bariatric surgery (weight loss surgery) includes a variety of procedures performed on people who have obesity. Weight loss is achieved by reducing the size of the stomach with a gastric band or through removal of a portion of the stomach (sleeve gastrectomy or biliopancreatic diversion with duodenal switch) or by resecting and re-routing the small intestine to a small stomach pouch (gastric bypass surgery).

Long-term studies show the procedures cause significant long-term loss of weight, recovery from diabetes, improvement in cardiovascular risk factors, and a reduction in mortality of 23% from 40%. However, a study in Veterans Affairs (VA) patients has found no survival benefit associated with bariatric surgery among older, severely obese people when compared with usual care, at least out to seven years.

The U.S. National Institutes of Health recommends bariatric surgery for obese people with a body mass index (BMI) of at least 40, and for people with BMI 35 and serious coexisting medical conditions such as diabetes. However, research is emerging that suggests bariatric surgery could be appropriate for those with a BMI of 35 to 40 with no comorbidities or a BMI of 30 to 35 with significant comorbidities. The most recent ASMBS guidelines suggest the position statement on consensus for BMI as indication for bariatric surgery. The recent guidelines suggest that any patient with a BMI of more than 30 with comorbidities is a candidate for bariatric surgery.

Indications

A medical guideline by the American College of Physicians concluded:

• "Surgery should be considered as a treatment option for patients with a BMI of 40 kg/m² or greater who instituted but failed an adequate exercise and diet program (with or without adjunctive drug therapy) and who present with obesity-related comorbid conditions, such as hypertension, impaired glucose tolerance, diabetes mellitus, hyperlipidemia, and obstructive sleep apnea. A doctor-patient discussion of surgical options should include the long-term side effects, such as possible need for reoperation, gallbladder disease, and malabsorption."
• "Patients should be referred to high-volume centers with surgeons experienced in bariatric surgery."

Recently the International Diabetes Federation issued a position statement suggesting "Under some circumstances people with a BMI 30-35 should be eligible for surgery." When determining eligibility for bariatric surgery for extremely obese patients, psychiatric screening is critical; it is also critical for determining postoperative success. Patients with a body-mass index of 40 kg/m² or greater have a 5-fold risk of depression, and half of bariatric-surgery candidates are depressed.

Classification of surgical procedures

Procedures can be grouped in three main categories: Standard of care in the United States and most of the industrialized world in 2009 is for laparoscopic as opposed to open procedures. Future trends are attempting to achieve similar or better results via endoscopic procedures.

Predominantly malabsorptive procedures

In predominantly malabsorptive procedures, although they also reduce stomach size, the effectiveness of these procedures is derived mainly from creating a physiological condition of malabsorption.

Biliopancreatic diversion

This complex operation is termed biliopancreatic diversion (BPD) or the Scopinaro procedure. The original form of this procedure is now rarely performed because of problems with malnourishment. It has been replaced with a modification known as duodenal switch (BPD/DS). Part of the stomach is resected, creating a smaller stomach (however the patient can eat a free diet as there is no restrictive component). The distal part of the small intestine is then connected to the pouch, bypassing the duodenum and jejunum.

In around 2% of patients there is severe malabsorption and nutritional deficiency that requires restoration of the normal absorption. The malabsorptive effect of BPD is so potent that those who undergo the procedure must take vitamin and dietary minerals above and beyond that of the normal population. Without these supplements, there is risk of serious deficiency diseases such as anemia and osteoporosis.

Because gallstones are a common complication of the rapid weight loss following any type of bariatric surgery, some surgeons remove the gallbladder as a preventive measure during BPD. Others prefer to prescribe medications to reduce the risk of post-operative gallstones.

Far fewer surgeons perform BPD compared to other weight loss surgeries, in part because of the need for long-term nutritional follow-up and monitoring of BPD patients.

Jejunoileal bypass

This procedure is no longer performed.

Endoluminal sleeve

A study on humans was done in Chile using the same technique however the results were not conclusive and the device had issues with migration and slipping. A study recently done in the Netherlands found a decrease of 5.5 BMI points in 3 months with an endoluminal sleeve.

Predominantly restrictive procedures

Procedures that are solely restrictive, act to reduce oral intake by limiting gastric volume, produces early satiety, and leave the alimentary canal in continuity, minimizing the risks of metabolic complications.

Vertical banded gastroplasty

In the vertical banded gastroplasty, also called the Mason procedure or stomach stapling, a part of the stomach is permanently stapled to create a smaller pre-stomach pouch, which serves as the new stomach.

Adjustable gastric band

The restriction of the stomach also can be created using a silicone band, which can be adjusted by addition or removal of saline through a port placed just under the skin. This operation can be performed laparoscopically, and is commonly referred to as a "lap band". Weight loss is predominantly due to the restriction of nutrient intake that is created by the small gastric pouch and the narrow outlet. It is considered one of the safest procedures performed today with a mortality rate of 0.05%.

Sleeve gastrectomy

Sleeve gastrectomy, or gastric sleeve, is a surgical weight-loss procedure in which the stomach is reduced to about 15% of its original size, by surgical removal of a large portion of the stomach, following the major curve. The open edges are then attached together (typically with surgical staples, sutures, or both) to leave the stomach shaped more like a tube, or a sleeve, with a banana shape. The procedure permanently reduces the size of the stomach. The procedure is performed laparoscopically and is not reversible.

This combined approach has tremendously decreased the risk of weight loss surgery for specific groups of patients, even when the risk of the two surgeries is added. Most patients can expect to lose 30 to 50% of their excess body weight over a 6-12 month period with the sleeve gastrectomy alone. The timing of the second procedure will vary according to the degree of weight loss, typically 6 - 18 months.

• Stomach volume is reduced, but it tends to function normally so most food items can be consumed in small amounts.
• Removes the portion of the stomach that produces the hormone that stimulates hunger (Ghrelin), although the durability of this removal has yet to be confirmed.
• Dumping syndrome is less likely due to the preservation of the pylorus (although dumping can occur any time stomach surgery takes place).
• Minimizes the chance of an ulcer occurring.
• By avoiding the intestinal bypass, the chance of intestinal obstruction (blockage), anemia, osteoporosis, protein deficiency and vitamin deficiency are significantly reduced.
• Very effective as a first stage procedure for high BMI patients (BMI >55 kg/m²).
• Limited results appear promising as a single stage procedure for low BMI patients (BMI 35-45 kg/m²).
• Appealing option for people with existing anemia, Crohn's disease, irritable bowel syndrome, and numerous other conditions that make them too high risk for intestinal bypass procedures.

Intragastric balloon (gastric balloon)

Intragastric balloon involves placing a deflated balloon into the stomach, and then filling it to decrease the amount of gastric space. The balloon can be left in the stomach for a maximum of 6 months and results in an average weight loss of 5-9 BMI over half a year. While not yet approved by the FDA the intragastric balloon is approved in Australia, Canada, Mexico, India and several European and South American countries. The intragastric balloon may be used prior to another bariatric surgery in order to assist the patient to reach a weight which is suitable for surgery, further it can also be used on several occasions if necessary.

Gastric plication

Basically, the procedure can best be understood as a version of the more popular gastric sleeve or gastrectomy surgery where a sleeve is created by suturing rather than removing stomach tissue thus preserving its natural nutrient absorption capabilities. Gastric plication significantly reduces the volume of the patient's stomach, so smaller amounts of food provide a feeling of satiety. The procedure is producing some significant results that were published in a recent study in Bariatric Times and are based on post-operative outcomes for 66 patients (44 female) who had the gastric sleeve plication procedure between January 2007 and March 2010. Mean patient age was 34, with a mean BMI of 35. Follow-up visits for the assessment of safety and weight loss were scheduled at regular intervals in the postoperative period. No major complications were reported among the 66 patients. Weight loss outcomes are comparable to gastric bypass.

The study describes gastric sleeve plication (also referred to as gastric imbrication or laparoscopic greater curvature plication) as a restrictive technique that eliminates the complications associated with adjustable gastric banding and vertical sleeve gastrectomy--it does this by creating restriction without the use of implants and without gastric resection (cutting) and staples.

Mixed procedures

Mixed procedures apply both techniques simultaneously.

Gastric bypass surgery

A common form of gastric bypass surgery is the Roux-en-Y gastric bypass, where a small stomach pouch is created with a stapler device and connected to the distal small intestine. The upper part of the small intestine is then reattached in a Y-shaped configuration.

The gastric bypass had been the most commonly performed operation for weight loss in the United States, and approximately 140,000 gastric bypass procedures were performed in 2005. Its market share has decreased since then and by 2011, the frequency of gastric bypass was thought to be less than 50% of the weight loss surgery market.

A factor in the success of any bariatric surgery is strict post-surgical adherence to a healthy pattern of eating.

There are certain patients who cannot tolerate the malabsorption and dumping syndrome associated with gastric bypass. In such patients, although earlier considered to be an irreversible procedure, there are instances where gastric bypass procedure can be partially reversed.

Sleeve gastrectomy with duodenal switch

A variation of the biliopancreatic diversion includes a duodenal switch. The part of the stomach along its greater curve is resected. The stomach is "tubulized" with a residual volume of about 150 ml. This volume reduction provides the food intake restriction component of this operation. This type of gastric resection is anatomically and functionally irreversible. The stomach is then disconnected from the duodenum and connected to the distal part of the small intestine. The duodenum and the upper part of the small intestine are reattached to the rest at about 75-100 cm from the colon.

Implantable gastric stimulation

This procedure where a device similar to a heart pacemaker is implanted by a surgeon, with the electrical leads stimulating the external surface of the stomach, is being studied in the USA. Electrical stimulation is thought to modify the activity of the enteric nervous system of the stomach, which is interpreted by the brain to give a sense of satiety, or fullness. Early evidence suggests that it is less effective than other forms of bariatric surgery.

Eating after bariatric surgery

Immediately after bariatric surgery, the patient is restricted to a clear liquid diet, which includes foods such as clear broth, diluted fruit juices or sugar-free drinks and gelatin desserts. This diet is continued until the gastrointestinal tract has recovered somewhat from the surgery. The next stage provides a blended or pureed sugar-free diet for at least two weeks. This may consist of high protein, liquid or soft foods such as protein shakes, soft meats, and dairy products. Foods high in carbohydrates are usually avoided when possible during the initial weight loss period.

Post-surgery, overeating is curbed because exceeding the capacity of the stomach causes nausea and vomiting. Diet restrictions after recovery from surgery depend in part on the type of surgery. Many patients will need to take a daily multivitamin pill for life to compensate for reduced absorption of essential nutrients. Because patients cannot eat a large quantity of food, physicians typically recommend a diet that is relatively high in protein and low in fats and alcohol.

Fluid recommendations

It is very common, within the first month post-surgery, for a patient to undergo volume depletion and dehydration. Patients have difficulty drinking the appropriate amount of fluids as they adapt to their new gastric volume. Limitations on oral fluid intake, reduced calorie intake, and a higher incidence of vomiting and diarrhea are all factors that have a significant contribution to dehydration. In order to prevent fluid volume depletion and dehydration, a minimum of 48-64 fl oz should be consumed by repetitive small sips all day.

Effectiveness of surgery

Weight loss

In general, the malabsorptive procedures lead to more weight loss than the restrictive procedures; however, they have a higher risk profile. A meta-analysis from University of California, Los Angeles, reports the following weight loss at 36 months:

• Biliopancreatic diversion -- 117 Lbs / 53 kg
• Roux-en-Y gastric bypass (RYGB) -- 90 Lbs / 41 kg
  • Open -- 95 Lbs/ 43 kg
  • Laparoscopic -- 84 Lbs / 38 kg
• Vertical banded gastroplasty -- 71 Lbs / 32 kg

The maximum weight loss occurs in the first 10 months after surgery. More recent studies have demonstrated that the medium (3-8 years) and long term (> 10 years) weight loss results for RYGB and LAGB become very similar. However, the range of excess weight loss for LAGB patients (25% to 80%) is much broader than that of RYGB patients (50% to 70%). Data (beyond 5 years) for sleeve gastrectomy indicates weight loss statistics similar to RYGB.

Reduced mortality and morbidity

In the short term, weight loss from bariatric surgeries is associated with reductions in some comorbidities of obesity, such as diabetes, metabolic syndrome and sleep apnea, but the benefit for hypertension is uncertain. It is uncertain whether any given bariatric procedure is more effective than another in controlling comorbidities. There is no high quality evidence concerning longer-term effects compared with conventional treatment on comorbidities.

Bariatric surgery in older patients has also been a topic of debate, centered on concerns for safety in this population; the relative benefits and risks in this population is not known.

Given the remarkable rate of diabetes remission with bariatric surgery, there is considerable interest in offering this intervention to people with type 2 diabetes who have a lower BMI than is generally required for bariatric surgery, but high quality evidence is lacking and optimal timing of the procedure is uncertain.

Laparoscopic bariatric surgery requires a hospital stay of only one or two days. Short-term complications from laparoscopic adjustable gastric banding are reported to be lower than laparoscopic Roux-en-Y surgery, and complications from laparoscopic Roux-en-Y surgery are lower than conventional (open) Roux-en-Y surgery.

Array

Costs of Surgery

The costs of bariatric surgery depend on the type of procedure performed and method of payment along with location-specific factors including geographical region, surgical practice and hospital in which the surgery is performed.

The four established procedure types, Roux-en-Y gastric bypass, gastric banding, vertical sleeve gastrectomy (gastric sleeve) and duodenal switch, carry an average cost in the United States of $24,000, $15,000, $19,000 and $27,000, respectively. However, location-specific costs can vary significantly. Quoted costs generally include day-of-surgery fees for the hospital, surgeon, surgical assistant, anesthesia and implanted devices (if applicable). Depending on the surgical practice, quoted costs may or may not include pre-op, post-op or longer-term follow-up office visits.

Array

Adverse effects

Complications from weight loss surgery are frequent. A study of insurance claims of 2522 who had undergone bariatric surgery showed 21.9% complications during the initial hospital stay and a total of 40% risk of complications in the subsequent six months. This was more common in those over 40 and led to an increased health care expenditure. Common problems were gastric dumping syndrome in about 20% (bloating and diarrhea after eating, necessitating small meals or medication), leaks at the surgical site (12%), incisional hernia (7%), infections (6%) and pneumonia (4%) where the mortality was 0.2%. As the rate of complications appears to be reduced when the procedure is performed by an experienced surgeon, guidelines recommend that surgery be performed in dedicated or experienced units. It has been observed that the rate of leaks was greater in low volume centres whereas high volume centres showed a lesser leak rate. Leak rates have now globally decreased to a mean of 1-5%.

Metabolic bone disease manifesting as osteopenia and secondary hyperparathyroidism have been reported after Roux-en-Y gastric bypass surgery due to reduced calcium absorption. The highest concentration of calcium transporters is in the duodenum. Since the ingested food will not pass through the duodenum after a bypass procedure, calcium levels in the blood may decrease, causing secondary hyperparathyroidism, increase in bone turnover, and a decrease in bone mass. Increased risk of fracture has also been linked to bariatric surgery.

Rapid weight loss after obesity surgery can contribute to the development of gallstones as well by increasing the lithogenicity of bile. Adverse effects on the kidneys have been studied. Hyperoxaluria that can potentially lead to oxalate nephropathy and irreversible renal failure is the most significant abnormality seen on urine chemistry studies. Rhabdomyolysis leading to acute kidney injury, and impaired renal handling of acid and base has been reported after bypass surgery.

Nutritional derangements due to deficiencies of micronutrients like iron, vitamin B12, fat soluble vitamins, thiamine, and folate are especially common after malabsorptive bariatric procedures. Seizures due to hyperinsulinemic hypoglycemia have been reported. Inappropriate insulin secretion secondary to islet cell hyperplasia, called pancreatic nesidioblastosis, might explain this syndrome.

Array

Bariatric Surgery in Youth

As childhood obesity has more than doubled over recent years and more than tripled in adolescents (according to the CDC), bariatric surgery for youth has become increasingly common. Society worries that a decline in life expectancy might occur from the increasing levels of obesity. There is an innate moral obligation to provide youth with proper care in order to prevent serious medical complications from obesity and its related diseases. Difficulties and ethical issues arise when making decisions related to obesity treatments for those that are too young or otherwise unable to give consent without adult guidance.

Children and adolescents are still developing, both physically and mentally. This makes it difficult for them to make an informed decision and give consent to move forward with a treatment. Not only do age and maturity level of patients affect their ability to make informed decisions but patients may also be experiencing severe depression or other psychological disorders related to their obesity that make understanding the information very difficult. Young children and adolescents may also have become desperate or feel that there is no other way out of their situation. Decision makers are often overwhelmed with this feeling and strong preconceived conceptions that this will solve all of their problems make for rather uninformed decisions.

Array

History

Open weight loss surgery began slowly in the 1950s with the intestinal bypass. It involved anastomosis of the upper and lower intestine, which bypasses a large amount of the absorptive circuit, which caused weight loss purely by the malabsorption of food. Later Drs. J. Howard Payne, Lorent T. DeWind and Robert R. Commons developed in 1963 the Jejuno-colic Shunt, which connected the upper small intestine to the colon. The laboratory research leading to gastric bypass did not begin until 1965 when Dr. Edward E. Mason and Chikashi Ito at the University of Iowa developed the original gastric bypass for weight reduction which led to fewer complications than the intestinal bypass and for this reason Mason is known as the "father of obesity surgery".

See also

• Revision weight loss surgery

References

Interesting Informations

Looking products related to this topic, find out at Amazon.com

Source of the article : here

Learn more »

Medium-chain triglycerides (MCTs) are triglycerides whose fatty acids have an aliphatic tail of 6-12 carbon atoms.

The fatty acids found in MCTs are called medium-chain fatty acids (MCFAs). Like all triglycerides, MCTs are composed of a glycerol backbone and three fatty acids. In the case of MCTs, 2 or 3 of the fatty acid chains attached to glycerol are medium-chain in length.

Rich sources for commercial extraction of beneficial MCTs include palm kernel oil and coconut oil.

List of MCFAs

Applications

Dietary relevance

The milk fats of humans and guinea pigs are largely made up of long-chain fatty acids. The milk fats of cows, sheep, and goats are rich in short-chain fatty acids. The milk fats of horses contain large amounts of medium-chain fatty acids.

Some studies have shown that MCTs can help in the process of excess calorie burning, thus weight loss. MCTs are also seen as promoting fat oxidation and reduced food intake. Interest in MCTs has been expressed by endurance athletes and the bodybuilding community. While health benefits from MCTs seem to occur, a link to improved exercise performance is weak. A number of studies back the use of MCT oil as a weight loss supplement, but these claims are not without conflict, as about an equal number found inconclusive results.

Medical relevance

MCTs passively diffuse from the GI tract to the portal system (longer fatty acids are absorbed into the lymphatic system) without requirement for modification like long-chain fatty acids or very-long-chain fatty acids. In addition, MCTs do not require bile salts for digestion. Patients who have malnutrition or malabsorption syndromes are treated with MCTs because they do not require energy for absorption, use, or storage.

Medium-chain triglycerides are generally considered a good biologically inert source of energy that the human body finds reasonably easy to metabolize. They have potentially beneficial attributes in protein metabolism, but may be contraindicated in some situations due to their tendency to induce ketogenesis and metabolic acidosis.

Due to their ability to be absorbed rapidly by the body, medium-chain triglycerides have found use in the treatment of a variety of malabsorption ailments. MCT supplementation with a low-fat diet has been described as the cornerstone of treatment for primary intestinal lymphangiectasia (Waldmann's disease). MCTs are an ingredient in parenteral nutritional emulsions. Studies have also shown promising results for neurodegenerative disorders (e.g. Alzheimer's and Parkinson's diseases) and epilepsy through the use of ketogenic dieting.

Technical uses

MCTs are bland compared to other fats and do not generate off-notes (dissonant tastes) as quickly as LCTs. They are also more polar than LCTs. Because of these attributes, they are widely used as solvents for flavours and oral medicines and vitamins.

See also

• List of saturated fatty acids
• List of carboxylic acids

References

Further reading

Interesting Informations

Looking products related to this topic, find out at Amazon.com

Source of the article : here

Learn more »

Weight loss, in the context of medicine, health, or physical fitness refers to a reduction of the total body mass, due to a mean loss of fluid, body fat or adipose tissue and/or lean mass, namely bone mineral deposits, muscle, tendon, and other connective tissue. Weight loss can either occur unintentionally due to an underlying disease or arise from a conscious effort to improve an actual or perceived overweight or obese state. "Unexplained" weight loss that is not caused by reduction in calorific intake or exercise is called cachexia and may be a symptom of a serious medical condition. Intentional weight loss is commonly referred to as slimming.

Unintentional

Characteristics

Unintentional weight loss may result from loss of body fats, loss of body fluids, muscle atrophy, or even a combination of these. It is generally regarded as a medical problem when at least 10% of a person's body weight has been lost in six months or 5% in the last month. Another criterion used for assessing weight that is too low is the body mass index (BMI). However, even lesser amounts of weight loss can be a cause for serious concern in a frail elderly person.

Unintentional weight loss can occur because of an inadequately nutritious diet relative to a person's energy needs (generally called malnutrition). Disease processes, changes in metabolism, hormonal changes, medications or other treatments, disease- or treatment-related dietary changes, or reduced appetite associated with a disease or treatment can also cause unintentional weight loss. Poor nutrient utilization can lead to weight loss, and can be caused by fistulae in the gastrointestinal tract, diarrhea, drug-nutrient interaction, enzyme depletion and muscle atrophy.

Continuing weight loss may deteriorate into wasting, a vaguely defined condition called cachexia. Cachexia differs from starvation in part because it involves a systemic inflammatory response. It is associated with poorer outcomes. In the advanced stages of progressive disease, metabolism can change so that they lose weight even when they are getting what is normally regarded as adequate nutrition and the body cannot compensate. This leads to a condition called anorexia cachexia syndrome (ACS) and additional nutrition or supplementation is unlikely to help. Symptoms of weight loss from ACS include severe weight loss from muscle rather than body fat, loss of appetite and feeling full after eating small amounts, nausea, anemia, weakness and fatigue.

Serious weight loss may reduce quality of life, impair treatment effectiveness or recovery, worsen disease processes and be a risk factor for high mortality rates. Malnutrition can affect every function of the human body, from the cells to the most complex body functions, including:

• immune response;
• wound healing;
• muscle strength (including respiratory muscles);
• renal capacity and depletion leading to water and electrolyte disturbances;
• thermoregulation; and
• menstruation.

In addition, malnutrition can lead to vitamin and other deficiencies and to inactivity, which in turn may pre-dispose to other problems, such as pressure sores.

Unintentional weight loss can be the characteristic leading to diagnosis of diseases such as cancer and type 1 diabetes.

In the UK, up to 5% of the general population is underweight, but more than 10% of those with lung or gastrointestinal diseases and who have recently had surgery. According to data in the UK using the Malnutrition Universal Screening Tool ('MUST'), which incorporates unintentional weight loss, more than 10% of the population over the age of 65 is at risk of malnutrition. A high proportion (10-60%) of hospital patients are also at risk, along with a similar proportion in care homes.

Causes

Disease-related

Disease-related malnutrition can be considered in four categories:

Weight loss issues related to specific diseases include:

• As chronic obstructive pulmonary disease (COPD) advances, about 35% of patients experience severe weight loss called pulmonary cachexia, including diminished muscle mass. Around 25% experience moderate to severe weight loss, and most others have some weight loss. Greater weight loss is associated with poorer prognosis. Theories about contributing factors include appetite loss related to reduced activity, additional energy required for breathing, and the difficulty of eating with dyspnea (labored breathing).
• Cancer, a very common and sometimes fatal cause of unexplained (idiopathic) weight loss. About one-third of unintentional weight loss cases are secondary to malignancy. Cancers to suspect in patients with unexplained weight loss include gastrointestinal, prostate, hepatobilary (hepatocellular carcinoma, pancreatic cancer), ovarian, hematologic or lung malignancies.
• People with HIV often experience weight loss, and it is associated with poorer outcomes. Wasting syndrome is an AIDS-defining condition.
• Gastrointestinal disorders are another common cause of unexplained weight loss - in fact they are the most common non-cancerous cause of idiopathic weight loss. Possible gastrointestinal etiologies of unexplained weight loss include: celiac disease, peptic ulcer disease, inflammatory bowel disease (crohn's disease and ulcerative colitis), pancreatitis, gastritis, diarrhea and many other GI conditions.
• Infection. Some infectious diseases can cause weight loss. Fungal illnesses, endocarditis, many parasitic diseases, AIDS, and some other subacute or occult infections may cause weight loss.
• Renal disease. Patients who have uremia often have poor or absent appetite, vomiting and nausea. This can cause weight loss.
• Cardiac disease. Cardiovascular disease, especially congestive heart failure, may cause unexplained weight loss.
• Connective tissue disease
• Neurologic disease, including dementia
• Oral, taste or dental problems (including infections) can reduce nutrient intake leading to weight loss.

Therapy-related

Medical treatment can directly or indirectly cause weight loss, impairing treatment effectiveness and recovery that can lead to further weight loss in a vicious cycle.

Many patients will be in pain and have a loss of appetite after surgery. Part of the body's response to surgery is to direct energy to wound healing, which increases the body's overall energy requirements. Surgery affects nutritional status indirectly, particularly during the recovery period, as it can interfere with wound healing and other aspects of recovery. Surgery directly affects nutritional status if a procedure permanently alters the digestive system. Enteral nutrition (tube feeding) is often needed. However a policy of 'nil by mouth' for all gastrointestinal surgery has not been shown to benefit, with some suggestion it might hinder recovery.

Early post-operative nutrition is a part of Enhanced Recovery After Surgery protocols. These protocols also include carbohydrate loading in the 24 hours before surgery, but earlier nutritional interventions have not been shown to have a significant impact.

Some medications can cause weight loss, while others can cause weight gain.

Social conditions

Social conditions such as poverty, social isolation and inability to get or prepare preferred foods can cause unintentional weight loss, and this may be particularly common in older people. Nutrient intake can also be affected by culture, family and belief systems. Ill-fitting dentures and other dental or oral health problems can also affect adequacy of nutrition.

Loss of hope, status or social contact and spiritual distress can cause depression, which may be associated with reduced nutrition, as can fatigue.

Intentional

Intentional weight loss is the loss of total body mass as a result of efforts to improve fitness and health, or to change appearance through slimming.

Weight loss in individuals who are overweight or obese can reduce health risks, increase fitness, and may delay the onset of diabetes. It could reduce pain and increase movement in people with osteoarthritis of the knee. Weight loss can lead to a reduction in hypertension (high blood pressure), however whether this reduces hypertension-related harm is unclear.

Weight loss occurs when the body is expending more energy in work and metabolism than it is absorbing from food or other nutrients. It will then use stored reserves from fat or muscle, gradually leading to weight loss.

It is not uncommon for some people who are at their ideal body weight to seek additional weight loss in order to improve athletic performance or meet required weight classification for participation in a sport. Others may be driven to lose weight to achieve an appearance they consider more attractive. Being underweight is associated with health risks such as difficulty fighting off infection, osteoporosis, decreased muscle strength, trouble regulating body temperature and even increased risk of death.

According to the U.S. Food and Drug Administration (FDA), healthy individuals seeking to maintain their weight should consume 2,000 calories (8.4 MJ) per day.

According to the Dietary Guidelines for Americans those who achieve and manage a healthy weight do so most successfully by being careful to consume just enough calories to meet their needs, and being physically active.

Low-calorie regimen diets are also referred to as balanced percentage diets. Due to their minimal detrimental effects, these types of diets are most commonly recommended by nutritionists. In addition to restricting calorie intake, a balanced diet also regulates macronutrient consumption. From the total number of allotted daily calories, it is recommended that 55% should come from carbohydrates, 15% from protein, and 30% from fats with no more than 10% of total fat coming from saturated forms. For instance, a recommended 1,200 calorie diet would supply about 660 calories from carbohydrates, 180 from protein, and 360 from fat. Some studies suggest that increased consumption of protein can help ease hunger pangs associated with reduced caloric intake by increasing the feeling of satiety. Calorie restriction in this way has many long-term benefits. After reaching the desired body weight, the calories consumed per day may be increased gradually, without exceeding 2,000 net (i.e. derived by subtracting calories burned by physical activity from calories consumed). Combined with increased physical activity, low-calorie diets are thought to be most effective long-term, unlike crash diets, which can achieve short-term results, at best. Physical activity could greatly enhance the efficiency of a diet. The healthiest weight loss regimen, therefore, is one that consists of a balanced diet and moderate physical activity.

Weight gain has been associated with excessive consumption of fats, sugars, carbohydrates in general, and alcohol consumption. Depression, stress or boredom may also contribute to weight increase, and in these cases, individuals are advised to seek medical help. A 2010 study found that dieters who got a full night's sleep lost more than twice as much fat as sleep-deprived dieters.

The majority of dieters regain weight over the long term.

Therapeutic techniques

The least intrusive weight loss methods, and those most often recommended, are adjustments to eating patterns and increased physical activity, generally in the form of exercise. The World Health Organization recommended that people combine a reduction of processed foods high in saturated fats, sugar and salt and caloric content of the diet with an increase in physical activity.

An increase in fiber intake is also recommended for regulating bowel movements.

Other methods of weight loss include use of drugs and supplements that decrease appetite, block fat absorption, or reduce stomach volume.

Bariatric surgery may be indicated in cases of severe obesity. Two common bariatric surgical procedures are gastric bypass and gastric banding. Both can be effective at limiting the intake of food energy by reducing the size of the stomach, but as with any surgical procedure both come with their own risks that should be considered in consultation with a physician.

Dietary supplements, though widely used, are not considered a healthy option for weight loss. Many are available, but very few are effective in the long term.

Virtual gastric band uses hypnosis to make the brain think the stomach is smaller than it really is and hence lower the amount of food ingested. This brings as a consequence weight reduction. This method is complemented with psychological treatment for anxiety management and with hypnopedia. Research has been conducted into the use of hypnosis as a weight management alternative. In 1996 a study found that cognitive-behavioral therapy (CBT) was more effective for weight reduction if reinforced with hypnosis. Acceptance and Commitment Therapy ACT, a mindfulness approach to weight loss, has also in the last few years been demonstrating its usefulness.

Crash dieting

A crash diet is the willful restriction of nutritional intake (except water) for more than 12 waking hours. The desired result is for the body to burn fat for energy and thereby lose a significant amount of weight in a short time. Crash dieting can be dangerous to health and this method of weight loss is not recommended by physicians.

According to the Academy of Nutrition and Dietetics, "If the diet or product sounds too good to be true, it probably is. There are no foods or pills that magically burn fat. No super foods will alter your genetic code. No products will miraculously melt fat while you watch TV or sleep." Certain ingredients in supplements and herbal products can be dangerous and even deadly for some people.

Weight loss industry

There is a substantial market for products which promise to make weight loss easier, quicker, cheaper, more reliable, or less painful. These include books, DVDs, CDs, cremes, lotions, pills, rings and earrings, body wraps, body belts and other materials, fitness centers, personal coaches, weight loss groups, and food products and supplements.

In 2008 between US$33 billion and $55 billion was spent annually in the US on weight-loss products and services, including medical procedures and pharmaceuticals, with weight-loss centers taking between 6 and 12 percent of total annual expenditure. Over $1.6 billion a year was spent on weight-loss supplements. About 70 percent of Americans' dieting attempts are of a self-help nature.

In Western Europe, sales of weight-loss products, excluding prescription medications, topped £900 million ($1.4 billion) in 2009.

See also

References

External links

• Weight loss at DMOZ
• Health benefits of losing weight By IQWiG at PubMed Health
• Weight-control Information Network U.S. National Institutes of Health
• Nutrition in cancer care By NCI at PubMed Health
• Unintentional weight loss

Interesting Informations

Looking products related to this topic, find out at Amazon.com

Source of the article : here

Learn more »

The 5:2 diet, or fast diet, is a diet which stipulates calorie restriction for two non-consecutive days a week and unconstrained eating the other five days. The diet originated and became popular in the UK, and spread in Europe and to the USA. It is a form of intermittent fasting.

The diet is claimed to promote weight loss and to have several beneficial effects on health; however, there is little evidence about its safety and effectiveness.

Description

The diet specifies a low calorie consumption (sometimes described as "fasting") for two days a week, which should not be consecutive, but allows unmoderated eating for the other five days. Men may eat 600 calories (2,500 kJ) on fasting days, and women 500 calories (2,100 kJ). A typical fasting day may include a breakfast of 300 calories (1,300 kJ), such as two scrambled eggs with ham, water, green tea, or black coffee, and a lunch or dinner of grilled fish or meat with vegetables, amounting to 300 calories.

Proponents say that fasting for only two days a week may be easier for dieters to comply with than daily calorie restriction.

Evidence

There is limited evidence of the diet's safety and effectiveness.

According to NHS Choices, people considering the diet should first consult a physician, as fasting can sometimes be unsafe.

Reception

The diet became popular in the UK after the BBC2 television Horizon documentary Eat, Fast and Live Longer written and presented by Michael Mosley was broadcast on 6 August 2012 and many books on the diet quickly became bestsellers, soon after.

The diet has enjoyed media attention and celebrity endorsement, but the UK National Health Service and its critics have termed it a fad diet.

See also

• Calorie restriction
• Fasting
• Intermittent fasting

References

Interesting Informations

Looking products related to this topic, find out at Amazon.com

Source of the article : here

Learn more »