A US study suggests the quality of food consumed plays a critical role in body weight management, rather than total calorie intake.
Where conventional scientific opinion has attributed weight gain to a surplus of calories, the carbohydrateinsulin model (CIM) states diet quality matters more for weight loss than total calorie intake.
This model posits intake of processed carbohydrates and starchy foods leads to changes in levels of insulin and other hormones, resulting in increased fat deposition; these deposits lead to hunger and consumption of more calorie-rich foods, leading to obesity. Hence, avoiding processed carbohydrates and starchy foods may be necessary to lose weight, instead of restricting calories.
A comprehensive analysis of the CIM published in the American Journal of Clinical Nutrition suggests precise changes in nutrition necessary to lose weight or maintain a healthy weight. Lead author Professor David Ludwig from Harvard Medical School told medicalnewstoday.com: ‘If the CIM is right, the conventional approach to weight loss, the low-calorie diet, is likely to fail for most people over the long term.
‘A focus on reducing processed carbohydrates, rather than calorie restriction, may be more effective by lowering the biological drive to store excessive fat.’
Where traditionally all calories were viewed the same, regardless of dietary source, CIM proponents argue metabolic and hormonal changes that occur in response to consumption of specific foods are the root cause of weight gain – with excessive calorie intake the outcome.
The study authors noted: ‘A practical strategy is to substitute high-glycemic load foods (refined grains, potato products, concentrated sugars) with high fat foods (nuts, seeds, avocado, olive oil), allowing for moderate intake of total carbohydrates from whole kernel grains, whole fruits, legumes and nonstarchy vegetables.’ AMP
