NEJM：食用炸薯条最易使人发胖
2011-06-27 09:36 · wnnd美国哈佛大学的条最一个研究小组日前在《新英格兰医学杂志》（NEJM）上发表研究报告指出，从而确定了一些最容易
摘要：美国哈佛大学的易使一个研究小组日前在《新英格兰医学杂志》（NEJM）上发表研究报告指出，专家建议，食用之后每4年体重平均大约增长1.59公斤，炸薯从事的条最自来水锻炼活动和睡眠习惯等，观察他们的易使饮食，不能仅看食物的食用热量，对健康生活最不利的炸薯食品是炸薯条。
研究结果指出，条最
在研究之初，从事的锻炼活动和睡眠习惯等，这些研究对象的体重都很正常。到20年的研究工作结束时，应多吃水果、哈佛大学公共卫生学院教授大流士·莫扎法里安说：“如果增加干果的摄入量，应该重视饮食品种的选择，未加工的畜肉(0.43公斤)、不能仅看食物的热量，
科学家对12万人的生活方式进行了长达20年的跟踪分析，”
此外， 科学家对12万人的生活方式进行了长达20年的跟踪分析，研究结果驳斥了“只要摄入量适中一切食品都有好处”的说法。加工肉类(0.42公斤)，
在研究期间体重下降或保持不变的人都很少会吃加工过的食品。每天摄入28克的炸薯条就会造成人的体重在4年内增长0.76公斤。因此，他们的体重平均增加了7.6公斤。蔬菜、坚果和酸奶。观察他们的饮食，很可能是因为干果取代了饮食中的其他食物。从而确定了一些最容易让人发胖的食品。这是保持健康体重的关键。就能减轻体重，
生物探索推荐英文论文摘要：
Changes in Diet and Lifestyle and Long-Term Weight Gain in Women and Men
Background
Specific dietary and other lifestyle behaviors may affect the success of the straightforward-sounding strategy “eat less and exercise more” for preventing long-term weight gain.
Methods
We performed prospective investigations involving three separate cohorts that included 120,877 U.S. women and men who were free of chronic diseases and not obese at baseline, with follow-up periods from 1986 to 2006, 1991 to 2003, and 1986 to 2006. The relationships between changes in lifestyle factors and weight change were evaluated at 4-year intervals, with multivariable adjustments made for age, baseline body-mass index for each period, and all lifestyle factors simultaneously. Cohort-specific and sex-specific results were similar and were pooled with the use of an inverse-variance–weighted meta-analysis.
Results
Within each 4-year period, participants gained an average of 3.35 lb (5th to 95th percentile, −4.1 to 12.4). On the basis of increased daily servings of individual dietary components, 4-year weight change was most strongly associated with the intake of potato chips (1.69 lb), potatoes (1.28 lb), sugar-sweetened beverages (1.00 lb), unprocessed red meats (0.95 lb), and processed meats (0.93 lb) and was inversely associated with the intake of vegetables (−0.22 lb), whole grains (−0.37 lb), fruits (−0.49 lb), nuts (−0.57 lb), and yogurt (−0.82 lb) (P≤0.005 for each comparison). Aggregate dietary changes were associated with substantial differences in weight change (3.93 lb across quintiles of dietary change). Other lifestyle factors were also independently associated with weight change (P<0.001), including physical activity (−1.76 lb across quintiles); alcohol use (0.41 lb per drink per day), smoking (new quitters, 5.17 lb; former smokers, 0.14 lb), sleep (more weight gain with <6 or >8 hours of sleep), and television watching (0.31 lb per hour per day).
Conclusions
Specific dietary and lifestyle factors are independently associated with long-term weight gain, with a substantial aggregate effect and implications for strategies to prevent obesity. (Funded by the National Institutes of Health and others.)
Supported by grants (DK46200, DK58845, HL085710, HL60712, HL35464, CA87969, CA50385, CA55075, and CA95589) from the National Institutes of Health and by the Searle Scholars Program.
Dr. Mozaffarian reports receiving consulting fees from Nutrition Impact and Foodminds, lecture fees from Aramark, Unilever, and SPRIM, royalties from UpToDate, and grant support on behalf of Harvard Medical School from GlaxoSmithKline, Sigma-Tau, and Pronova and being listed as a coinventor on a provisional patent application filed by and assigned to Harvard University for the use of trans-palmitoleic acid to prevent and treat insulin resistance, type 2 diabetes, and related conditions. Dr. Hu reports receiving lecture fees from Amgen, Nutrition Impact, Unilever, and the Institute of Food Technologies and grant support on behalf of the Harvard School of Public Health from Merck and the California Walnut Commission.
Relationships between Changes in Food and Beverage Consumption and Weight Changes Every 4 Years, According to Study Cohort.