Thorough breakfasting protects against obesity and
disease
Daniela
Jakubowicz and her fellow researchers examined 93 obese women, who were
randomly assigned to one of two isocaloric groups. Each consumed a
moderate-carbohydrate, moderate-fat diet totaling 1,400 calories daily for a
period of 12 weeks. The first group consumed 700 calories at breakfast, 500 at
lunch, and 200 at dinner. The second group ate a 200 calorie breakfast, 500
calorie lunch, and 700 calorie dinner. The 700 calorie breakfast and dinner
included the same foods.
By the end of
the study, participants in the "big breakfast" group had lost an
average of 17.8 pounds each and three inches off their waistline, compared to a
7.3 pound and 1.4 inch loss for participants in the "big dinner"
group. According to Jakubowicz, those in the big breakfast group were found to
have significantly lower levels of the hunger-regulating hormone ghrelin, and
also showed a more significant decrease in insulin, glucose, and triglyceride
levels than those in the big dinner group. More important, they did not
experience the high spikes in blood glucose levels that typically occur after a
meal.
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