Genes Determine Which Diet Means Weight-Loss Success
by Sarah Baldauf
Think about your group of friends: Among them is surely someone who waxes enthusiastic about the Atkins diet, another who tried it but then regained the 10 lost pounds, someone else who found success with a low-fat, higher-carb regimen, and another who couldn't stay on that for more than a week but swears by South Beach. The more science learns about the marvelous diversity among human beings--fueled by genetic, environmental, and other factors--the clearer it becomes that a one-size-fits-all approach to diet is bound to fail.
Indeed, the weight-loss industry has cottoned to the notion that one specific diet isn't likely to work for everyone and is churning out eating plans based on what authors say is scientific evidence that taking your individual differences into account makes success more likely. One
(The Metabolism Miracle, by dietitian
Is there anything to the fancy formulas and rules? (The GenoType Diet advises "Hunters," who have a "heightened sense of fair play," symmetrical bodies, and type O blood, to embrace beef tongue but spurn ham and kangaroo.) The bottom line remains that if you want to lose weight on a diet, you have to burn off more calories than you're taking in. As the authors of a study that compared diets with different compositions of macronutrients-- fat, protein, and carbs--wrote in the
But the hard part of dieting, as anyone who's tried it can attest, is not so much finding an eating plan with the appropriate number of calories but following it. That means adopting a balanced diet that's going to support your health, not just your weight loss, and that matches your preferences and lifestyle. Some of those preferences, and the rest of our eating habits, are surely influenced by genes.
For example, researchers have reported in the last year that genes predisposing people to obesity act in the brain to mediate behavior, rather than directly influencing metabolism. In other words, obese people are more likely to overeat. Satiety mechanisms are complex and involve multiple sensors, some of which detect one macronutrient better than the other two; there's probably some genetic variation in the way each sensor operates, says
It's not yet at all clear what determines the differences between dieters--although Jose Ordovas, director of the
But, he says, the gene tests on the market are not likely to help much in their current iterations. There's a long road from identifying an association between a variation in a certain gene and the ability to thrive on a certain type of diet to translating the knowledge into anything useful. Associations are often found in small populations--say, among 69 obese Spaniards, those with a particular gene variation are less likely to lose body fat on a low-calorie diet--but don't necessarily hold true for large populations. There's plenty of promise in this area, says Ordovas, but much more comprehensive data is needed. "We have to be very careful," he says. "We need to create a new science that's solid and can't be confused with snake oil."
Proponents of using existing knowledge to prescribe personalized diets say that some information, albeit imperfect, is better than nothing. "We don't have a good idea of how these individual gene variations interact, but we can integrate this information with what we know about health and family history to identify the best path to take in a very educated way," says
"We can't define the perfect personalized diet," says Inherent founder and chief science officer
If you don't want to pay for what might at this point turn out to be just an expensive bit of inspiration, how can you individualize your diet by yourself? First, focus on working on your total health, not just weight loss. Dietitians don't advise simply eating 1,300 calories of whatever you want, whether it's carrots or Coke, to lose extra pounds; while two foods may be equal in calories, they don't necessarily offer the same nutritional value. Whatever mix of carbs, fat, and protein you end up with, it should consist primarily of what experts generally agree are the best-bang-for-the-calorie-buck foods: a balanced combination of lots of whole fruits and vegetables, whole grains rather than processed carbs, legumes, lean protein like fish, and "good" fats like omega-3 fatty acids and olive oil rather than saturated or trans-fats. That kind of diet is more likely to meet your nutritional needs and keep you satisfied. Fruits and vegetables are good at filling you up. On the other end of the caloric scale, nuts, for example, seem to promote weight loss, possibly because they are slowly digested and control hunger, says Schoeller.
If you're diabetic or have another chronic disease, or are at high risk for one, you should talk with a nutritionist about special tweaks you may want to make to your diet -- being sure you avoid saturated fat or excess sodium, for example, or, in the case of diabetes, picking foods that keep your blood sugar steady. (That's what the Nutrisystem D plan does; it's a low-calorie diet, but its foods have a low glycemic index, meaning they more slowly affect blood sugar levels, so dieters can manage their disease better.)
People with the metabolic syndrome are generally advised to lose weight by limiting calories and following a healthful diet rich in fruits and vegetables and low in unhealthful fats, rather than with any special carb-restriction regimen, says
If you're generally healthy but just need to drop some weight, you might do some experimenting.
Notice she didn't mention choosing between four different types of Lunchables. Remember, whatever ratio of carbs, proteins, and fat you find works best for you, your diet should primarily be comprised of healthful whole foods. Sounds boring. Won't sell many books. But at this point, it's still the simplest and best route to success.
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