26,927 findings
- Metabolic adaptationStrong
Glucose metrics continued to decline after week 1 in high-carbohydrate diets.
Monitoring glucose metrics can provide insights into the effectiveness of dietary changes.
Supports 2022 - Metabolic adaptationStrong
The number of participants with abnormal glucose tolerance decreased in high-carbohydrate groups.
High-carbohydrate diets may improve glucose tolerance in individuals transitioning from low-carbohydrate diets.
Supports 2022 - CellularStrong
Six months of calorie restriction (CR) improves T cell mediated function in overweight men and women.
Calorie restriction may be a viable strategy to enhance immune function in overweight individuals.
Supports 2006 - Metabolic adaptationStrong
Glycemic load (GL) is the dietary factor most strongly associated with waist circumference (WC) in healthy adults.
Practitioners should consider glycemic load when advising on dietary choices for weight management.
Supports 2007 - Metabolic adaptationStrong
Percentage body fat (%BF) is a better predictor of insulin resistance as indicated by QUICKI than dietary factors.
Monitoring body fat percentage may be more effective than focusing solely on dietary factors for assessing insulin resistance.
Supports 2007 - Energy balanceStrong
Program year influenced weight loss results, with an increase from 5.9% in 2013 to 8.6% in 2015.
The program may be improving over time, suggesting ongoing refinement of methods.
Supports 2016 - HormonalStrong
Tirzepatid is being studied for its safety and efficacy as a treatment for obesity.
Practitioners should consider Tirzepatid as a potential treatment option for obesity.
Supports 2022 - Energy balanceStrong
The mean energy of the 158 meals from non-chain restaurants was 1327 kcal, which is equivalent to 66% of typical daily energy requirements.
Practitioners should be aware that meals from non-chain restaurants can contribute significantly to daily caloric intake.
Supports 2013 - Energy balanceStrong
95% of meals provided more than 25% of typical daily energy requirements, and 7% provided more than 100%.
Practitioners should consider that a majority of meals can significantly exceed daily caloric needs.
Supports 2013 - Energy balanceStrong
Meals from non-chain restaurants contained 16% more energy than national food database information for equivalent meals.
Practitioners should be cautious of relying on national food database information for meal energy content.
Supports 2013 - HormonalStrong
Tirzepatid is being studied for its safety and efficacy as a treatment for obesity.
Practitioners should consider Tirzepatid as a potential treatment option for patients with obesity.
Supports 2022 - Energy balanceStrong
The iDiet does not recommend increasing exercise at the beginning of the program.
Practitioners should note that the iDiet's initial focus is on dietary changes rather than exercise.
Supports 2018 - Energy balanceStrong
Observational studies generally report positive associations between dietary energy density (ED) and BMI, risk for overweight/obesity or weight gain.
Practitioners should consider the impact of dietary energy density on weight management.
Supports 2012 - Energy balanceStrong
Longer-term randomized clinical trials suggest that reducing the ED of diets consumed ad libitum may promote modest weight loss.
Modifying dietary energy density may aid in weight loss efforts over time.
Qualifies 2012 - Energy balanceStrong
The stated energy values of restaurant foods are frequently inaccurate, with measured energy on average not different from stated values corrected for metabolizable energy factors (+7±43%, P=0.57).
Practitioners should be cautious when relying on stated energy values from restaurant menus.
Supports 2011 - Energy balanceStrong
Items with low stated energy (<600 kcal) contained more energy than stated compared to those with high energy (≥600 kcal) (+5% vs. −8%, P=0.05).
Low-calorie menu items may be misleadingly high in actual energy content.
Supports 2011 - Energy balanceStrong
Whole grain diets led to a greater fecal energy content increase of 96 ± 18 kcal/d compared to refined grains.
Higher fecal energy content in whole grain diets may indicate improved energy utilization.
Supports 2016 - Energy balanceStrong
Most participants in the PURE study consumed fewer than the recommended five daily portions of fruits and vegetables.
Efforts should be made to encourage higher fruit and vegetable consumption among populations.
Supports 2020 - NeuralStrong
Total repetition count for squat performance was lower at day 10 compared to day 8 within the 1.8g.kg-1.d-1 protein group.
Practitioners should monitor performance over consecutive training days, especially with lower protein intake.
Supports 2017 - Energy balanceStrong
The database contains 821 unique publications linking dietary fibers to health outcomes.
Researchers can access a large body of evidence on dietary fibers and health outcomes.
Supports 2016 - Energy balanceStrong
The majority of studies in the database were randomized controlled trials.
The database is built on high-quality evidence from randomized trials.
Supports 2016 - NeuralStrong
The findings contrast with previous studies that have shown change in restraint to be the strongest predictor of weight loss.
Interventions may need to focus more on hunger management rather than solely on restraint.
Qualifies 2012 - Energy balanceStrong
Adherence to vegan and WFPB diets for ≥2 years is associated with lower BMI compared to <2 years.
Long-term adherence to vegan and WFPB diets may enhance weight loss outcomes.
Supports 2025New - Energy balanceStrong
During the caloric restriction (CR) period, the mean percentage of adequate nutrient intakes was higher compared to baseline in all CR groups except Wash U.
Practitioners can expect that participants on CR may improve their nutrient intake adequacy.
Supports 2007