Impact of carbohydrates on weight regain. Issue 4 (July 2015)

• Record Type: Journal Article
• Authors: Bosy-Westphal, Anja; Müller, Manfred J.
• Is Part Of: Current opinion in clinical nutrition and metabolic care. Volume 18:Issue 4(2015:Jul.)
• Publication Date: 2015-07
• Subjects: carbohydrates -- glycemic index -- glycemic load -- weight loss -- weight regain; Diet therapy -- Periodicals; Metabolism -- Periodicals; Nutrition -- Periodicals; Nutrition disorders -- Periodicals; Clinical medicine -- Periodicals; Clinical Medicine -- Periodicals; Metabolism -- Periodicals; Nutrition -- Periodicals; Nutrition Disorders -- Periodicals; Nutritional Support -- Periodicals; 613.2
• DOI: 10.1097/MCO.0000000000000193
• Languages: English
• ISSNs: 1363-1950

Abstract

Abstract : Purpose of review: Research on obesity treatment has shifted its focus from weight loss to weight-loss maintenance strategies. The conventional approach of a low-fat diet is challenged by insights from glycemic effects of carbohydrates on body weight regulation. Recent findings: Metabolic and endocrine adaptations to weight loss that contribute to weight regain involve reduced energy expenditure, increased insulin sensitivity, and enhanced orexigenic signals. This review summarizes the impact of carbohydrates on energetic efficiency, partitioning of weight regain as fat and lean mass, and appetite control. Both the amount and frequency of postprandial glycemia add to body weight regulation after weight loss and strengthen the concept of glycemic index and glycemic load. In addition, dietary fiber and slowly or poorly absorbable functional sugars modify gastrointestinal peptides involved in appetite and metabolic regulation and exert prebiotic effects. Summary: Current evidence suggests that a low-glycemic load diet with a preference for low-glycemic index foods and integration of slowly digestible, poorly absorbable carbohydrates may improve weight-loss maintenance. Future studies should investigate the health benefits of low glycemic functional sweeteners (e.g., isomaltulose and tagatose).