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Comment · 2 years ago
> “Participants with the highest intake of red meat had a 30% increased risk of colorectal cancer and those with the highest intake of processed meat had a 40% increased risk,” said Peters, who holds the Fred Hutch 40th Anniversary Endowed Chair. “But this is an overall increased risk. Due to genetic variability, the risk can be higher in some people.”
Comment · 3 years ago
Longer periods of fasting reduce testosterone, which probably negates whatever GH benefit it provides: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9182756/
And why would your body go out of its way to preserve metabolically more expensive tissue during longer periods of deprivation?
Comment · 3 years ago
> The longer intermittent fasting cycles seem to show no significant loss of lean muscle. (i'm way too lazy to go find the studies to back this up claim, but they're out there somewhere)
Absolutely wrong: https://news.ycombinator.com/item?id=38194372
Comment · 3 years ago
> Interventions: Participants were randomized to 1 of 3 groups: 8-hour TRE (eating 12 to 8 pm only, without calorie counting), CR (25% energy restriction daily), or control.
Longer fasting periods, including 16/8 TRE and alternate-day fasting, have been shown to cause a disproportionate amount of lean body mass loss: https://jamanetwork.com/journals/jamainternalmedicine/fullar...
>In this RCT, a prescription of TRE did not result in weight loss when compared with a control prescription of 3 meals per day. Time-restricted eating did not change any relevant metabolic markers. Finally, there was a decrease in ALM in the TRE group compared with CMT. Together, the results of this study (1) do not support the efficacy of TRE for weight loss, (2) highlight the importance of control interventions, and (3) offer caution about the potential effects of TRE on ALM. Future studies should be aimed at understanding the effects of early vs late TRE and protein intake or timing as a means to offset the loss in ALM.
ALM = Appendicular (i.e., limb) Lean Mass.
One of the authors of this study, Ethan Weiss, is a cardiologist and was a big proponent of TRE, but after the results of his own study came in showing drastic loss of LBM in TRE group (to the point that most of the weight lost was LBM) and no added benefit, he completely stopped doing TRE, stopped recommending it, and went to Twitter and the news media to publicize the harm, eg: https://www.insider.com/new-research-finds-intermittent-fast...
X isn't showing his Twitter thread, but there's a copy of it here: https://old.reddit.com/r/ScientificNutrition/comments/j1fav8...
>In the in-person cohort, the average weight loss in the TRE group was 1.70 kg. Of this, 1.10 kg (~ 65% wt lost) was lean mass; only 0.51 kg of weight lost was fat mass. Loss of lean mass during weight loss is normal but typically accounts for 20% to 30% of total weight loss
>So in summary: 1) no matter how you slice it, prescription of TRE is not a very effective weight loss strategy; 2) There was no advantage to TRE when compared to a proper control group; 3) What weight was lost looked to come more from muscle mass than fat mass
Comment · 3 years ago
It's more likely the saturated fat, which red meat is especially high in. For example, saturated fat-driven weight gain results in a disproportionate amount of visceral fat gain relative to PUFA: https://diabetesjournals.org/diabetes/article/63/7/2356/3433...
> Both groups gained 1.6 kg in weight; however, the MRI assessment showed that the SFA group gained more liver fat, total fat, and visceral fat, but less lean tissue compared with subjects in the PUFA group (Table 2).
And even without weight gain, it seems to impair insulin sensitivity: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5291812/
> A diet very high in fat and saturated fat adversely affects insulin sensitivity and thereby might contribute to the development of type 2 diabetes.
Comment · 3 years ago
No it wasn't, only relative to processed red meat:
> Over 5,483,981 person-years of follow-up, we documented 22,761 T2D cases. Intakes of total, processed, and unprocessed red meat were positively and approximately linearly associated with higher risks of T2D. Comparing the highest to the lowest quintiles, hazard ratios (HR) were 1.62 (95% confidence interval [CI]: 1.53, 1.71) for total red meat, 1.51 (95% CI: 1.44, 1.58) for processed red meat, and 1.40 (95% CI: 1.33, 1.47) for unprocessed red meat.
Comment · 3 years ago
Comment · 3 years ago
No: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6518666/
> Conclusions: Current evidence suggests that whole, fresh fruit consumption is unlikely to contribute to excess energy intake and adiposity, but rather has little effect on these outcomes or constrains them modestly. Single-meal RCTs, RCTs lasting 3–24 weeks, and long-term observational studies are relatively consistent in supporting this conclusion. Whole, fresh fruit probably does not contribute to obesity and may have a place in the prevention and management of excess adiposity.
Comment · 3 years ago
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6518666/
> Conclusions: Current evidence suggests that whole, fresh fruit consumption is unlikely to contribute to excess energy intake and adiposity, but rather has little effect on these outcomes or constrains them modestly. Single-meal RCTs, RCTs lasting 3–24 weeks, and long-term observational studies are relatively consistent in supporting this conclusion. Whole, fresh fruit probably does not contribute to obesity and may have a place in the prevention and management of excess adiposity.