Evaluation of nutrition facts of certain vegetables for weight loss

Paper Details

Research Paper 01/02/2021
Views (359) Download (31)
current_issue_feature_image
publication_file

Evaluation of nutrition facts of certain vegetables for weight loss

Muhammad Irfan, Muhammad Usman, Usama Jamil, Muhammad Maqsood, Muhammad Salajik Masud, Muhammad Asif, Muneeb ur Rehman, Taimor Hayat
Int. J. Biosci.18( 2), 233-241, February 2021.
Certificate: IJB 2021 [Generate Certificate]

Abstract

Obesity has now become a chronic disease that is prevailing worldwide. Prominent reasons other than genetic effects are physical inactivity, sleep cycle disturbance, and poor dietary habits. A balanced diet is essential for attaining good physical health and a normal BMI (Body Mass Index) score. To decrease obesity and losing weight, a diet should be adjusted with high protein contents and low fats and carbohydrates. Excess amounts of calories should be avoided and a daily diet should be a calorie deficit. Vegetables which are the best source of high fiber and protein contents and low carbohydrates are discussed in this study. Spinach, Broccoli, Brussels sprouts, Green peas, Cauliflower, Sweet potatoes, Beans, Pumpkin, and Carrot are narrated from by nutritional point of view. These vegetables are rich in protein and fiber contents which help in losing weight by providing a feeling of fullness. Moreover, these accumulate less in body weight as compared to other dietary products.

VIEWS 29

Adair T, Lopez AD. 2020. “The role of overweight and obesity in adverse cardiovascular disease mortality trends: an analysis of multiple causes of death data from Australia and the USA.” BMC medicine 18(1), 1-11.

Antial B. 2006. “Nutritive and anti-nutritive evaluation of sweet potatoes.” Pakistan Journal of Nutrition 5(2), 166-168.

Blom WA. 2006. “Effect of a high-protein breakfast on the postprandial ghrelin response.” The American journal clinical nutrition 83(2), 211-220.

Bonnema AL. 2016. “The effects of the combination of egg and fiber on appetite, glycemic response and food intake in normal weight adults–a randomized, controlled, crossover trial.” International Journal of Food Sciences and Nutrition 67(6), 723-731.

Collaborators GO. 2017. “Health effects of overweight and obesity in 195 countries over 25 years.” New England Journal of Medicine 377(1), 13-27.

Control CFD, Prevention. 2011. “Body mass index: Considerations for practitioners.” Cdc [Internet]: 1-4.

Dary O, Hurrell R. 2006. “Guidelines on food fortification with micronutrients.” Geneva: World Health Organization, Food and Agricultural Organization of the United Nations.

Di Noia J. 2014. “Peer Reviewed: Defining Powerhouse Fruits and Vegetables: A Nutrient Density Approach.” Preventing chronic disease 11.

Dreher D,  Junod AF. 1996. “Role of oxygen free radicals in cancer development.” Europian Journal of Cancer 32a(1), 30-38.

Freisling H. 2010. “Mass media nutrition information sources and associations with fruit and vegetable consumption among adolescents.” Public health nutrition 13(2), 269-275.

Fruh SM. 2017. “Obesity: Risk factors, complications, and strategies for sustainable long‐term weight management.” Journal of the American Association of Nurse Practitioners 29(S1), S3-S14.

Gebhardt S. 2008. “USDA national nutrient database for standard reference, release 21.” United States Department of AgricultureAgricultural Research Service.

Gill JMR,  Sattar N. 2014. “Fruit juice: just another sugary drink?” The Lancet Diabetes & Endocrinology 2(6), 444-446.

Halton TL, Hu FB. 2004. “The effects of high protein diets on thermogenesis, satiety and weight loss: a critical review.” Journal of the American college of nutrition 23(5), 373-385.

Haskell WL. 2007. “Physical activity and public health: updated recommendation for adults from the American College of Sports Medicine and the American Heart Association.” Circulation 116(9),  1081.

Hawton K. 2019. “Slow down: Behavioural and physiological effects of reducing eating rate.” Nutrients 11(1), 50.

Health N. 2019. How to maintain a balanced diet. Narayana Health. Bengaluru, India.

Hussain J. 2009. “Proximate and nutrient analysis of selected vegetable species: A case study of Karak region, Pakistan.” African journal of Biotechnology 8(12).

Ingebrigtsen MVØ. 2020. The effects of different diets on obesity and liver steatosis in mice.

Jastreboff AM. 2019. “Obesity as a disease: the obesity society 2018 position statement.” Obesity 27(1), 7-9.

Jeong JN. 2018. “Effect of Pre-meal Water Consumption on Energy Intake and Satiety in Non-obese Young Adults.” Clinical nutrition research 7(4),  291-296.

Jiang SZ. 2016. “Obesity and hypertension.” Experimental and therapeutic medicine 12(4), 2395-2399.

Joel Fuhrman M. 2017. ANDI Food Scores: Rating the Nutrient Density of Foods. Nutritarian Living. D. Fuhrman.

Kongkachuichai R. 2015. “Nutrients value and antioxidant content of indigenous vegetables from Southern Thailand.” Food chemistry 173, 838-846.

Lambert JE. 2017. “Consuming yellow pea fiber reduces voluntary energy intake and body fat in overweight/obese adults in a 12-week randomized controlled trial.” Clinical Nutrition 36(1),  126-133.

Lattimer JM, Haub MD. 2010. “Effects of dietary fiber and its components on metabolic health.” Nutrients 2(12), 1266-1289.

Lu A. 2019. “Preparation of the controlled acid hydrolysates from pumpkin polysaccharides and their antioxidant and antidiabetic evaluation.” International journal of biological macromolecules 121, 261-269.

May L. “18 of the Best Foods to Eat to Lose Weight If you’re on a health kick, knowing the best foods to eat to lose weight can be a gamechanger.”

Merchant AT. 2009. “Carbohydrate intake and overweight and obesity among healthy adults.” Journal of the American Dietetic Association 109(7), 1165-1172.

Mienaltowski MJ, Birk DE. 2014. “Structure, physiology, and biochemistry of collagens.” Advances in experimental medicine and biology 802, 5-29.

Mukherjee PK. 2013. “Phytochemical and therapeutic potential of cucumber.” Fitoterapia 84, 227-236.

Ogden J. 2009. “Understanding the role of life events in weight loss and weight gain.” Psychology, health & medicine 14(2), 239-249.

Olson K. 2017. “Behavioral approaches to the treatment of obesity.” Rhode Island Medical Journal 100(3), 21.

Patel SR, Hu FB. 2008. “Short sleep duration and weight gain: a systematic review.” Obesity 16(3), 643-653.

Patel SR. 2006. “Association between reduced sleep and weight gain in women.” American journal of epidemiology 164(10), 947-954.

Price S. 2005. “Understanding the importance to health of a balanced diet.” Nursing times 101(1): 30-31.

QiQ. 2012. “Sugar-sweetened beverages and genetic risk of obesity.” New England Journal of Medicine 367(15), 1387-1396.

Reynolds A. 2019. “Carbohydrate quality and human health: a series of systematic reviews and meta-analyses.” The Lancet 393(10170), 434-445.

Robertson DA, Lunn P. 2019. The effect of spatial position of calorie information on choice, consumption and attention, ESRI Working Paper.

Sasaki T. 2015. “Age-associated weight gain, leptin, and SIRT1: a possible role for hypothalamic SIRT1 in the prevention of weight gain and aging through modulation of leptin sensitivity.” Frontiers in endocrinology 6, 109.

Stelmach-Mardas M. 2016. “Link between food energy density and body weight changes in obese adults.” Nutrients 8(4), 229.

Stiegler P, Cunliffe A. 2006. “The role of diet and exercise for the maintenance of fat-free mass and resting metabolic rate during weight loss.” Sports medicine 36(3), 239-262.

Tabrizi R. 2019. “The effects of caffeine intake on weight loss: a systematic review and dos-response meta-analysis of randomized controlled trials.” Critical reviews in food science and nutrition 59(16), 2688-2696.

Thompson SV. 2017. “Effects of isolated soluble fiber supplementation on body weight, glycemia, and insulinemia in adults with overweight and obesity: a systematic review and meta-analysis of randomized controlled trials.” The American journal of clinical nutrition 106(6), 1514-1528.

Weigle DS. 2005. “A high-protein diet induces sustained reductions in appetite, ad libitum caloric intake, and body weight despite compensatory changes in diurnal plasma leptin and ghrelin concentrations.” The American journal clinical nutrition 82(1), 41-48.

Westerterp-Plantenga MS. 2008. “Protein intake and energy balance.” Regulatory Peptides 149(1-3), 67-69.

Winham D. 2008. “Beans and good health.” Nutrition Today 43(5), 201-209.