A diet based on ultraprocessed foods can be less effective in losing weight and reducing the risk of cardiomethabolic diseases than minimally processed foods, even when both follow the same dietary guidelines.
British researchers lead a study published by Nature Medicine in which it is suggested that the degree of food processing can influence certain health results, beyond the general nutritional composition.
In the study, 55 people who alternatively received diets based on ultra -processed or minimally processed foods participated, both nutritionally adjusted to the Eatwell Guide, the Official Council of the United Kingdom Government on how to carry a healthy and balanced diet.
Both included fat levels, saturated fat, proteins, carbohydrates, salt and fiber, in addition to providing the recommended fruits and vegetable intakes.
In the United Kingdom, it is estimated that more than 50% of the foods consumed are ultra -processed, with similar consumption levels in the United States and Europe.
Divided into two groups, one started with a diet with outrageous, such as breakfast cereals or pre -cooked lasagna, the other made with almost processed foods like oats soaked during the night or spaghetti to the homemade boloñesa
The first diet was made for eight weeks and, after a one -month break, the second, which allowed to compare the effects of both in each participant over six months.
The participants were given a large amount of food in their homes (more calories than they needed) and they were told to eat as they would normally, without limiting the intake.
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Diets based on ultraprocessed foods can be less effective in losing weight
The team headed by the University College in London saw that both diets caused significant weight loss, but the one based on minimally processed food resulted in an average reduction of 2%, compared to 1% of the other.
A 2% reduction “may not seem very large”, but it is only for eight weeks and without people trying to actively reduce their intake, said researcher Samuel Dicken, one of the study signatories.
With the extrapolated results of the year there would be a weight reduction of 13% in men and 9% in women with the minimally processed diet, but only 4% in men and 5% in women with the ultraprocess. “Over time, this would begin to assume a big difference,” he said.
In addition, the minimally processed diet was more effective in improving body composition related to cardiometabolic health measures, such as the reduction of fat, visceral fat and triglycerides levels, although low density lipoprotein cholesterol was lower after the ultraprocess diet.
Although the general scores of satisfaction with the diet did not differ significantly, the participants valued the taste and taste of the ultraprocess diet above the minimum processed.
The general control of the desire to eat, according to the participants, improved significantly with the minimally processed diet compared to that of ultraprocessed, which may have contributed to reduce calorie consumption and, therefore, to the highest weight loss.
Previous investigations related the ultraprocesses with bad health results, but “not all ultraprocessed foods are intrinsically unhealthy depending on their nutritional profile,” said Dicken.
The main objective of this trial was to fill the knowledge gaps on the role of food processing in the context of existing dietary guidelines, and how it affects weight, blood pressure and body composition, as well as experiential factors such as food cravings.
The study showed significantly higher improvements in the number of cravings and in the ability to resist them with the minimally processed diet compared to the ultraprocesses.
With EFE information.
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