High glycemic load vegetables – including starch-laden potatoes and corn – may be less healthy in terms of weight gain, she said. For each additional serving of corn over a four-year period, participants gained about 2 lbs.; for each additional serving of peas, they gained about a pound; and for each additional serving of baked, boiled or mashed potatoes, they gained about 0.75 lbs. But eating more cauliflower, summer squash, string beans, peppers, broccoli, Brussels sprouts and green leafy vegetables also conferred great protection from weight gain.
After accounting for age and gender and other factors that affect weight gain patterns, researchers found that those who increased their intake of blueberries, prunes, apples, pears, strawberries, grapes (or raisins) and grapefruit were least likely to gain much weight.
Fruits and vegetables have different levels of fiber and glycemic loads (carbohydrates’ effect on blood sugar).
Researchers from the Harvard School of Public Health analysed the dietary information of more than 130,000 American men and women and found that potatoes, peas, and sweetcorn were all linked to weight gain.
Scientists have found that increasing your consumption of non-starchy vegetables and fruits is inversely associated with weight change.
The researchers reported a weight loss of half a kilogram for those who ate an extra handful of blueberries for four years.
Apart from supplying you with vitamins and nutrients, eating fruits and leafy vegetables can help you lose weight, a new study suggests. Every extra portion of fruit eaten a day led to nearly half a pound being shed over the four year period.
Indeed, this study aimed to examine which fruits and vegetables, in particular, would better serve the health and nutrition goals of each person.
On the other hand, fruits and vegetables with more fiber may increase feelings of fullness, and lead people to eat less overall, the researchers said. (0.4 kg) of weight loss.
Weight reduction advantages that accompanied expanding your utilization connected more so to natural products than to vegetables, and were most strikingly seen with berries, apples and pears, tofu and soy, cauliflower and cruciferous and green, verdant vegetables.
Bonus: Just about all of these fruits and vegetables are in season for the fall, according to the USDA.
Still, the findings “support benefits of increased fruit and vegetable consumption for preventing long-term weight gain, and provide further food-specific guidance for the prevention of obesity”, they said.
The authors noted that the findings of the study-based on non-representative participants, who are mostly educated white adults-are still not conclusive.
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