Does the old weight loss advice to drink water before a meal really help? A new study says it just might. Finding simple, low-cost and effective strategies for weight loss could mean lower cancer risk for thousands of Americans every year because too much body fat is a cause of ten cancers, including colorectal and post-menopausal breast.
The 12 week study, published in Obesity, randomized 84 obese adults into two groups: one group was told to drink 2 cups of water 30 minutes before meals and the other to imagine their stomachs were full 30 minutes before their meals. All participants were given a half hour session on weight management strategies and all received a follow-up phone call later to gauge how closely they were following their plan – either water drinking or stomach imagining. The researchers also sent them text messages reminders and participants completed questionnaires about compliance throughout the study.
Both groups lost weight, but the water drinking group lost, on average, about 3 pounds more than those who imagined full stomachs. About one-third of the water drinkers did so 3 times per day. Even more impressive is that they lost an average of 8 pounds more than those who reported drinking water 0-1 times per day before meals. Continue reading
In the last week, how many of your meals did you make at home? As our lives get busier and busier, more of us are choosing to eat food away from home and that might play a role in weight gain, suggests a new study. And that in turn could lead to increased cancer risk.
From 1970 to 2012, the percent of food budget Americans spent on food at restaurants, school, work, etc increased from 26% to 43%.
Source: Unites States Department of Agriculture
Fast Food vs Full Service Restaurants
From 2007-2011 US adults consumed an average of 11% of daily calories from fast food. Although there has been a lot of focus put on fast food, we have been increasing our intake from full service restaurants as well. Continue reading
Federal funding for obesity-related nutrition research has grown more than seven-fold over a 25-year period as food science research has nudged downwards, according to a recent government report. The number of projects rose from 78 in 1985 to 577 projects by 2009.
Nutrition research in food science, which includes food processing/preservation, has decreased from 226 projects in 1985 to 177 projects.
The figures and chart stem from a USDA report that came out earlier in the year that analyzed federally supported nutrition research from 1985 through 2009 (the latest year of available USDA data). Other findings from the report include: Continue reading