Intermittent Fasting Maintains Long-Term Weight Loss Irrespective of Meal Timing, Study Shows
Key Takeaways:
- Adults living with overweight or obesity who followed a 16:8 fasting pattern for 12 weeks kept off significantly more weight a full year after the intervention ended.
- The benefit held whether the eight-hour eating window fell early or late in the day, giving people the freedom to fit fasting around their own routines.
- One in three participants chose to carry on fasting unprompted during the follow-up year, pointing to a habit that is relatively easy to sustain.
A twelve-week habit with lasting results
New research has shown that confining daily food intake to an eight-hour window helps people living with overweight or obesity maintain their weight loss 12 months after a structured intervention comes to an end. The work was carried out by scientists from the University of Granada (UGR), the Granada Institute for Biomedical Research (ibs.GRANADA), the Public University of Navarra and the Biomedical Research Networking Center (CIBER), and was recently published in the journal Clinical Nutrition.
The trial followed 99 adults, half of them women, all of whom were living with overweight or obesity. It focused on intermittent fasting, and specifically the approach widely known as 16:8, in which people fast for 16 hours and eat only during the remaining eight. The findings indicate that this pattern is an effective way to hold on to weight loss over the medium term.
Crucially, the researchers found that the benefits endured a year later regardless of when the eating window fell. Whether participants ate early in the day, between 9 a.m. and 5 p.m. (early fasting), or later on, between 1 p.m. and 9 p.m. (late fasting), they fared better than people who kept to their usual routine of eating across a window of 12 hours or more. Both the early- and late-fasting groups sustained significantly greater weight loss at 12 months, and the early-fasting group also held on to a greater reduction in fat mass. According to the team, this suggests that the approach is not only feasible and effective in the short term but also produces effects that last.
Body composition assessed one year later
For the first 12 weeks, participants were split into four groups, each of which took part in a Mediterranean diet education programme. A control group kept its usual eating window of 12 hours or longer. An early-fasting group used an eight-hour window that began before 10 a.m., while a late-fasting group used an eight-hour window that started after 1 p.m. A fourth, self-selected group chose its own eight-hour window.
Weight, fat mass and fat-free mass were measured before and after the 12-week intervention, and again a year after the study finished. The work forms part of a larger project whose principal results appeared in the journal Nature Medicine. That analysis found that people who practised time-restricted eating (TRE), whatever their eating schedule, lost an average of 3–4 kilograms (6.6–8.8 pounds) more than those given nutritional advice alone.
Dr Alba Camacho Cardeñosa, a researcher at the University Joint Institute for Sport and Health (iMUDS) at the University of Granada and a postdoctoral fellow at ibs.GRANADA in the Endocrinology and Nutrition Department at San Cecilio University Clinical Hospital, is the study’s first author. She explains that “to date, although we knew that intermittent fasting promotes modest weight loss in the short term, it was unclear whether its effects were sustained over time. By evaluating the participants 12 months after the intervention ended, we demonstrated that the changes in body weight persist.”
The researchers also point to the strength of ongoing adherence, noting that “a very positive finding is that one in three people decided to continue practicing intermittent fasting on their own during that year of follow-up, suggesting that it is a relatively easy habit to integrate into daily life.”
A flexible strategy against obesity
The study was led by researchers from ibs.GRANADA belonging to the PROFITH CTS-977 research group at the University of Granada, headed by Professor Jonatan Ruiz Ruiz. It was conducted in collaboration with the San Cecilio University Clinical Hospital and the Virgen de las Nieves University Hospital in Granada, the Public University of Navarra, the CIBER on Obesity (CIBEROBN) and the CIBER on Frailty and Healthy Aging (CIBERFES).
The team emphasises that as little as 12 weeks of intermittent fasting may serve as an effective medium-term strategy for weight management in adults living with overweight or obesity. Because both early- and late-day regimens proved effective, the findings give people the flexibility to choose the schedule that best fits their lifestyle, which may in turn improve adherence and support more successful obesity treatment.
CCH insights:
These are very encouraging results for the use of time-restricted eating (TRE) as a strategy for weight loss maintenance. It would be good to now see research into the use of TRE as a tool to prevent weight regain after cessation of GLP-1 therapy. If TRE is adopted during GLP-1RA treatment, and continued after stopping the medication, could it help maintain weight loss and cardiometabolic gains?
Helping patients hold on to their gains — during treatment and in the months after it ends — is exactly the terrain of our two-hour CPD course GLP-1RAs in Practice: Supporting Patients During Treatment, which covers nutrition, monitoring and preparing patients for life after treatment for any clinician managing the full arc of GLP-1RA care.
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AI Finds Simple Food Swaps That Make Meals Healthier and Cheaper
Key Takeaways:
- A new artificial intelligence framework can identify just one to three ingredient swaps that make a meal meaningfully more nutritious and noticeably less expensive, without overhauling it entirely.
- In testing, AI-generated meals sat 47% closer to United States Department of Agriculture (USDA) nutritional targets than the real meals they were modelled on, while staying close to people’s actual eating habits in type and flavour.
- Applying one to three swaps lifted nutritional quality by roughly 10% and cut modelled meal costs by 19 to 32%, most often by adding vegetables or legumes and removing high-sodium or processed items.
Turning nutrition science into practical meals
A new artificial intelligence framework that recommends as few as one to three ingredient swaps can make everyday meals meaningfully more nutritious and less expensive. That is the central finding of a study published on 28 May in the open-access journal PLOS Digital Health by PhD student Trevor Chan and Professor of Computer Science Ilias Tagkopoulos of the University of California, Davis.
The challenge the researchers set out to tackle is a familiar one. The dietary guidelines that help reduce people’s risk of conditions such as diabetes and cardiovascular disease are well established, yet turning that nutrition science into day-to-day meals remains difficult for most people. Many existing diet recommendation tools ask people to change too much all at once, which can lead to practices that are hard to sustain or leave people unsure how to put the advice into action.
How the study worked
To build their framework, the researchers drew on data from the What We Eat in America study, analysing 135,491 meals logged by 55,228 adults. From this, they identified common meal patterns across breakfast, lunch and dinner.
They then trained a generative AI model to create realistic meals that followed those patterns, while also adjusting serving sizes. Crucially, the team tested whether the model could pinpoint one, two or three ingredient swaps within each meal that would further improve both its nutritional value and its cost.
What the AI achieved
The results were striking. Compared with real meals in the same dietary pattern, the AI-generated meals were 47% closer to USDA nutritional targets, while remaining close in overall meal type and flavour to what people actually eat.
When ingredient substitutions were applied, swapping just one to three foods improved nutritional quality by approximately 10%, while reducing modelled meal costs by between 19 and 32%. The most common substitutions the system identified involved adding vegetables or legumes, and swapping out high-sodium or processed items.
Improving eating habits
The trained model also outperformed an unspecialised model. Set against GPT-4o, the purpose-built system produced meals that came closer to USDA guidelines on macronutrients.
The authors are careful to note the limits of the work. The evaluation is entirely computational and has not yet been tested with real users. Even so, they suggest the approach could help people find simple ways to improve their eating habits.
As the authors write: “By turning dietary guidelines into realistic, budget-aware meals and simple swaps, this framework can support public-health programs and consumer apps.”
Chan and Tagkopoulos summarise the thinking behind the study: “Dietary guidelines often tell people what a healthy diet should look like, but they do not always show how to get there from the meals people already eat. Our study shows that it is possible to translate dietary standards into practical meal-level changes by identifying a small number of ingredient substitutions that can make meals healthier and cost-effective, while keeping them recognizable…[w]hat we found most interesting is that improving meals does not necessarily require a complete redesign. In many cases, targeted substitutions may be enough to move a meal closer to dietary recommendations, which could make healthy eating feel more practical and achievable.”
They add: “Healthier eating does not have to mean giving up the meals people already enjoy. With AI, we can identify small ingredient substitutions that preserve taste, while are better for our health and our pocket.”
Funding
The work was supported by grants from the U.S. Department of Agriculture and the National Science Foundation.
Source: UC Davis College of Engineering
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Four Weeks of Tomato-Soy Juice Lowered Inflammation in Adults with Obesity
Key Takeaways:
- In a four-week study, a tomato-soy juice rich in lycopene and soy isoflavones significantly reduced three blood markers of systemic inflammation in healthy adults with obesity, while a control tomato juice lacking those compounds did not.
- The researchers chose a low-carotenoid tomato juice as the comparison drink, rather than water, so they could isolate the effects of the lycopene and isoflavones rather than the effects of tomato juice in general.
- Building on these results and supporting animal data, the team has secured federal funding for a pilot clinical trial examining whether the same juice can ease inflammation in people living with pancreatitis.
A food-based approach to inflammation
Drinking a tomato-soy juice packed with plant compounds previously shown in animal studies to support health lowered pro-inflammatory proteins in healthy adults with obesity after four weeks, according to a new study. The researchers say the findings point to the juice’s potential as a functional food that could help rein in the persistent, unchecked inflammation that underpins a wide range of chronic conditions.
The juice was formulated to deliver high levels of two plant-based compounds, lycopene and soy isoflavones, both of which earlier research suggests have antioxidant and anti-inflammatory properties. Measured against a control tomato juice that lacked these compounds, the tomato-soy juice produced a significant drop in the blood levels of three proteins that serve as markers of systemic inflammation.
“The idea is, can we use food-based interventions to modulate inflammation?” said lead author Jessica Cooperstone, associate professor of horticulture and crop science at The Ohio State University. “And can we test this in a rigorous way so that we can really see this is affecting inflammation, versus just saying something is anti-inflammatory?”
The study was published recently in the journal Molecular Nutrition & Food Research.
What is in the juice
Lycopene is a carotenoid, the class of pigments responsible for the colours of tomatoes and various other vegetables. Soy isoflavones are flavonoids that mimic the action of the hormone oestrogen. Both are phytochemicals, naturally occurring compounds that help plants thrive.
Years ago, drawing on studies that linked diets rich in either tomato products or soy with a reduced risk of prostate cancer, Ohio State researchers developed the tomato-soy juice. It was made using tomatoes bred to contain a high concentration of lycopene – varieties also developed and grown at Ohio State – and then enriched with a soy isoflavone extract.
Subsequent research at the university connected a higher intake of the tomato-soy juice with reduced prostate-specific antigen levels in some men with prostate cancer. Studies conducted elsewhere have likewise suggested that tomatoes and soy, whether eaten separately or together, can influence inflammatory and metabolic pathways tied to obesity and other chronic illnesses.
“There’s been enough compelling evidence that compounds from tomatoes and soy might be modulating inflammation that we decided to test this in people,” Cooperstone said.
How the study was carried out
For the new study, 12 healthy adults with obesity drank two 6-ounce cans of the tomato-soy juice every day for four weeks. Following a washout period, the same participants then consumed the low-carotenoid control tomato juice for a further four weeks.
The choice of comparison drink was deliberate. Rather than pitting the juice against plain water, the team selected a tomato juice stripped of the key compounds so that any difference could be attributed to those compounds specifically.
“The hypothesis is that it’s the lycopene from the tomatoes and the isoflavones from the soy that’s inducing the effect, so we didn’t want to have a control that’s just water,” Cooperstone said.
What the blood tests showed
Before and after each four-week period, the researchers collected blood samples and tested them for cytokines, the pro-inflammatory proteins produced by the immune system. Only the tomato-soy juice produced significant reductions, and it did so in three cytokines: interleukin (IL)-5, IL-12p70 and granulocyte-macrophage colony-stimulating factor (GM-CSF). The juice was also associated with a downward trend in tumour necrosis factor alpha (TNF-a), although that particular change did not reach statistical significance.
Clues from the urine analysis
The team also examined participants’ urine before and after each trial period, looking for changes in metabolites. Metabolites are the molecular products of the biochemical reactions that break down nutrients to generate energy and carry out other essential functions in the body.
The analysis revealed that both the tomato-soy juice and the control tomato juice prompted some of the same shifts in metabolite profiles, indicating that certain tomato-driven effects occurred even in the absence of lycopene. Among the changes specifically induced by the tomato-soy juice, shifts in soy isoflavone metabolites stood out. The researchers note that, while more investigation is warranted, these changes offer further evidence that the food-based intervention is acting on human biology.
“This is probably a function of the fact that there’s more to our intervention agents than just these two compounds,” Cooperstone said. “Ultimately, we want to have a better understanding of how the foods that we eat are relating to our health. And when we really want to be sure, we need to test them in clinical trials. And that’s what we’re doing here.”
Next steps: a pancreatitis trial
On the strength of these results and additional data, Cooperstone and her colleagues have received funding from the National Institute of Diabetes and Digestive and Kidney Diseases for a pilot clinical trial. That trial will test whether consuming the same tomato-soy juice reduces inflammation in people living with pancreatitis.
The team has also gathered evidence from an animal model suggesting that the tomato-soy juice can lessen both inflammation and the severity of chronic pancreatitis. Those findings support the central prediction behind the new clinical trial, namely that the intervention could improve outcomes for people with the condition.
“Care for patients with pancreatitis is palliative, focused on controlling pain and GI symptoms. Our hypothesis is that the tomato-soy juice may serve as an intervention to decrease inflammation and hopefully increase patients’ quality of life,” Cooperstone said.
Funding and contributors
The work was supported by the U.S. Department of Agriculture, the National Institutes of Health, the Lisa and Dan Wampler Endowed Fellowship for Foods and Health Research, and the Foods for Health Initiative at Ohio State.
Co-authors include first author Maria Sholola, along with Jenna Miller, Emma Bilbrey, David Francis and Thomas Mace, all of Ohio State, and Janet Navotny of the USDA. Mace is the lead principal investigator on the pancreatitis trial. Cooperstone, Philip Hart and Kristen Roberts of Ohio State are also principal investigators on that trial.
Source: Eureka Alert!
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Carbohydrate-Rich Diets May Promote Weight Gain Even Without Higher Calorie Intake
Key Takeaways:
- A new mouse study found that carbohydrate-rich foods such as bread, wheat flour, and rice flour promoted weight gain and fat accumulation even when total calorie intake did not significantly increase.
- Researchers observed that the weight gain appeared to be linked more closely to reduced energy expenditure and metabolic changes than to overeating.
- Scientists say future human studies will explore how factors such as whole grains, fibre content, food processing, meal timing, and combinations with protein and fat influence metabolic responses to carbohydrates.
Bread and carbohydrates under renewed scrutiny
Bread has served as a central part of human diets for centuries and remains a staple food in many cultures around the world. Foods such as bread, rice, noodles, and other carbohydrate-rich staples continue to form the foundation of everyday meals for billions of people.
However, as rates of overweight and obesity continue to increase globally, researchers are re-examining how modern dietary patterns may influence body weight and metabolic health. While high-fat diets have traditionally received much of the attention in obesity research, scientists are now taking a closer look at the role carbohydrates may play in weight regulation.
A new study led by researchers at Osaka Metropolitan University suggests that certain carbohydrate-heavy eating patterns may contribute to weight gain in ways that are not solely explained by consuming more calories.
The findings were published in Molecular Nutrition & Food Research.
Obesity research has traditionally focused on fat intake
Obesity is associated with a broad range of chronic conditions and lifestyle-related diseases, including type 2 diabetes, cardiovascular disease, and metabolic dysfunction. Because of this, understanding the drivers of weight gain has become an increasingly important area of scientific research.
Historically, many obesity studies have focused primarily on dietary fat as the main contributor to excess weight gain. This is reflected in the widespread use of high-fat diets in animal research investigating obesity and metabolism.
At the same time, carbohydrate-rich foods remain deeply embedded in daily diets across the world. Despite their prominence, the metabolic effects of staple carbohydrates such as bread, rice, and noodles have not always been explored in the same depth.
Public perceptions around carbohydrates also remain widespread. Beliefs such as “bread makes you gain weight” or “carbohydrates should be restricted” are common, yet researchers say it has remained unclear whether such effects are driven by the foods themselves, overall dietary habits, eating behaviour, or broader metabolic responses.
Researchers investigated how carbohydrate-rich foods affect metabolism
To better understand the relationship between carbohydrates and weight gain, researchers led by Professor Shigenobu Matsumura at Osaka Metropolitan University’s Graduate School of Human Life and Ecology conducted a series of experiments in mice.
The study examined whether mice would preferentially select carbohydrate-rich foods over standard laboratory chow and how those dietary choices would affect body weight, metabolism, and energy expenditure.
The mice were separated into several dietary groups, including:
- Chow
- Chow + Bread
- Chow + Wheat Flour
- Chow + Rice Flour
- High-fat diet (HFD) + Chow
- High-fat diet (HFD) + Wheat Flour
Researchers monitored multiple metabolic indicators throughout the study, including:
- Body weight
- Fat mass
- Energy expenditure
- Blood metabolites
- Liver gene activity
Mice preferred carbohydrate-rich foods
The researchers found that mice consistently showed a strong preference for carbohydrate-rich foods. Animals given access to bread, wheat flour, or rice flour largely abandoned their standard chow diet in favour of these carbohydrate sources.
Importantly, the researchers reported that overall calorie intake did not increase substantially despite this dietary shift. Nevertheless, mice consuming the carbohydrate-rich diets still experienced increases in body weight and fat mass.
Rice flour produced similar effects to wheat flour, suggesting the observed metabolic changes were not specific to wheat itself.
Interestingly, mice in the High-fat diet (HFD) + Wheat flour group gained less weight than those in the High-fat diet (HFD) + Chow group, indicating that the interaction between fat and carbohydrate intake may be more complex than previously assumed.
“These findings suggest that weight gain may not be due to wheat-specific effects, but rather to a strong preference for carbohydrates and the associated metabolic changes,” said Professor Matsumura.
Reduced energy expenditure appeared to play a key role
To investigate why the mice gained weight without substantially increasing calorie intake, the researchers carried out further metabolic analysis using indirect calorimetry and respiratory gas measurements.
The findings suggested that the weight gain was not primarily caused by overeating. Instead, the animals appeared to experience reduced energy expenditure, meaning they were burning fewer calories.
Researchers also identified several metabolic changes in the mice consuming the carbohydrate-rich diets.
Blood analysis showed:
- Increased fatty acid levels
- Reduced levels of essential amino acids
Meanwhile, examination of the liver revealed:
- Greater fat accumulation
- Increased activity of genes involved in fatty acid synthesis
- Increased activity of genes associated with lipid transport
Together, these findings suggest that carbohydrate-heavy dietary patterns may alter how the body processes and stores energy.
Metabolic changes improved when carbohydrates were reduced
The researchers also observed that removing wheat flour from the diet rapidly improved both body weight and several metabolic abnormalities.
According to the authors, this finding suggests that moving away from a highly carbohydrate-focused dietary pattern and towards a more balanced eating pattern may help improve metabolic regulation.
However, the researchers emphasised that additional work is needed to determine how these findings translate to human diets and real-world eating behaviour.
Future studies will explore human dietary patterns
The research team says the next phase of investigation will focus on understanding whether similar metabolic effects occur in people.
“Going forward, we plan to shift our research focus to humans to verify the extent to which the metabolic changes identified in this study apply to actual dietary habits,” stated Professor Matsumura.
“We also intend to investigate how factors such as whole grains, unrefined grains, and foods rich in dietary fiber, as well as their combinations with proteins and fats, food processing methods, and timing of consumption, affect metabolic responses to carbohydrate intake. In the future, we hope this will serve as a scientific foundation for achieving a balance between ‘taste’ and ‘health’ in the fields of nutritional guidance, food education, and food development.”
The researchers noted that future studies examining food quality, fibre content, food combinations, and meal timing may help provide a more nuanced understanding of how carbohydrates influence metabolism and body weight.
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Breastfeeding for Three Months or More Linked to Lower Long-Term Weight Gain in Women
Key Takeaways:
- Women who breastfeed for at least three months may gain significantly less weight later in life, with differences observed decades after childbirth.
- The strongest long-term effect is seen in women who had overweight or obesity before pregnancy.
- Breastfeeding appears to influence energy balance, although individual responses vary and support remains essential.
Long-term impact of breastfeeding on weight
Breastfeeding has long been associated with short-term postpartum weight changes, but new research suggests its effects may extend much further. A study conducted by researchers at the University of Oslo indicates that women who breastfeed for at least three months may experience lower weight gain even decades later.
According to the findings, women gained up to 6.5 kilograms less on average later in life if they breastfed for a minimum of three months. This extends the understanding of breastfeeding beyond its immediate postpartum benefits, highlighting its potential role in long-term weight trajectories.
Previous research has largely focused on weight changes in the first one to two years after childbirth. In contrast, this study followed women for up to 50 years after they had stopped breastfeeding, offering a rare insight into lifelong health patterns. The findings are expected to inform further research into maternal cardiovascular risk.
Large-scale study provides robust data
The analysis drew on data from the Women and Health Study, which includes more than 170,000 women in Norway. The results were published in the American Journal of Clinical Nutrition.
This large cohort allowed researchers to examine how breastfeeding duration relates to weight development across different groups of women, while accounting for factors such as education, physical activity, and smoking.
Strongest effect seen in women with overweight
The most pronounced differences were observed among women who had overweight or obesity in early adulthood, prior to pregnancy.
“We compared women in this group who were otherwise similar in terms of education level, physical activity and smoking. We then found that those who breastfed for three to 15 months gained on average up to 6.5 kilos less from young adulthood to middle age, compared with those who breastfed little,” says Thorbjørn Brun Skammelsrud.
Skammelsrud is completing his doctoral research at the Department of Nutrition, Institute of Basic Medical Sciences at the University of Oslo.
More modest differences in women with normal weight
Among women who had a normal weight in early adulthood, the long-term effect of breastfeeding was still present but less pronounced. Those who breastfed for three to 15 months gained up to 3 kilograms less compared with those who breastfed for shorter periods.
For women who had been underweight before pregnancy, breastfeeding appeared to have little influence on long-term weight outcomes.
Biological mechanisms and individual variation
The study also highlights the complex relationship between breastfeeding and energy balance.
“Breastfeeding increases energy expenditure, so in theory breastfeeding should contribute to weight loss. But precisely because energy expenditure increases, some women will also experience increased appetite when they are breastfeeding,” Skammelsrud explains.
This means that while breastfeeding may support weight regulation at a population level, individual experiences can differ significantly.
Implications for public health
The study included women who had children as early as the 1940s, although the association between breastfeeding and lower weight was strongest among those who gave birth after 1980. This group is considered more representative of current maternal behaviours, particularly in terms of diet and breastfeeding practices.
In Norway, national guidance generally recommends partial breastfeeding for one year or longer, provided both mother and infant are comfortable. Breastfeeding rates in Norway are relatively high compared with many other countries.
“This is positive for public health. At the same time, the study shows that some women may need extra follow-up after giving birth, particularly those with overweight or obesity,” Skammelsrud says.
Supporting women who choose to breastfeed
The findings reinforce the importance of enabling and supporting breastfeeding where desired.
“In this study, we see that breastfeeding for at least three months has a positive effect on women’s weight later in life. It is therefore important that breastfeeding is facilitated, and that women who wish to breastfeed are offered qualified support,” the researcher says.
Ensuring access to appropriate guidance and support may help maximise both short-term and long-term health outcomes for women.
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Whole Milk and Childhood Obesity – New Study Challenges Long-Standing Dietary Advice
Key Takeaways:
- Children who consumed whole-fat milk in early childhood showed lower odds of living with obesity in later childhood compared with those consuming reduced-fat options
- The study found no evidence that whole milk increases adiposity, challenging decades of low-fat dietary guidance
- Researchers suggest milk fat may influence satiety and overall dietary patterns, although mechanisms remain unclear
Rethinking milk fat and childhood health
New research from the University of Toronto suggests that children who consume whole-fat milk during early childhood may have a lower likelihood of living with obesity in middle childhood than those who drink reduced-fat milk.
These findings contribute to a growing body of evidence indicating that lower-fat milk may not provide the protective effect against childhood obesity that has long been assumed. For several decades, dietary guidelines in many countries have promoted low-fat dairy products. For example, Canada’s Dietary Guidelines in 2019 continued to recommend reduced-fat options, reflecting a broader historical focus on reducing dietary fat intake.
Study overview and design
The study, published in the American Journal of Clinical Nutrition, is described as one of the most comprehensive analyses to date examining the relationship between milk consumption and childhood obesity over time.
Researchers, including former postdoctoral fellow Tara Zeitoun and doctoral student Zheng Hao Chen, analysed data from the CHILD Cohort Study. This large, prospective study tracks health data from thousands of children from before birth through to adolescence.
Caregivers reported the type of milk consumed by children, including skim, one per cent, two per cent, and whole-fat milk. Researchers then assessed a range of outcomes at ages five and eight, including:
- Body mass index (BMI)
- Waist-to-height ratio
- Fat mass
- Preclinical and clinical obesity status
Key findings
Milk consumption was common among participants, with over 90 per cent of children consuming milk before the age of five. Among these:
- 24 per cent consumed whole-fat milk
- Approximately half consumed less than one cup per day
Despite relatively modest intake, notable differences emerged. Children who consumed whole milk at age five had significantly lower BMI at age eight. They also had 69 per cent lower odds of living with obesity compared with children who consumed skim milk.
In addition, researchers identified a broader pattern in which higher milk fat content was associated with more favourable adiposity profiles.
Expert insight
Kozeta Miliku, a professor of nutritional sciences at the University of Toronto’s Temerty Faculty of Medicine and a researcher at the Joannah and Brian Lawson Centre for Child Nutrition, emphasised the implications of these findings:
“The most important learning from this study is that whole milk was not associated with higher adiposity or obesity risks risk in children, and may even be linked to healthier growth patterns,”
She also highlighted the limitations of focusing narrowly on fat reduction:
“Switching to lower-fat milk has been about cutting fat in the diet, but that may miss the bigger picture,” says Miliku. “When we think about healthy growth, it’s important to consider the overall nutritional context. Removing fat does not automatically make skim milk a healthier choice for children.”
Implications for public health guidance
The findings raise important questions about long-standing public health recommendations. Prior to 2019, Health Canada advised that children transition from whole milk to reduced-fat milk from the age of two. Similarly, the Dietary Guidelines for Americans 2020–2025 supported reduced-fat dairy intake.
However, recent policy developments suggest a shift in thinking. In the United States, the Whole Milk for Healthy Kids Act has allowed full-fat milk to be reintroduced into school lunches, aligning with updated national guidance that is more permissive of full-fat dairy.
Possible biological mechanisms
While the study did not directly investigate underlying mechanisms, the researchers proposed several hypotheses:
- Milk fat may enhance satiety, potentially reducing the consumption of energy-dense, nutrient-poor foods
- It may influence overall energy balance
- It could play a role in metabolic pathways linked to growth and nutritional status
These potential explanations highlight the complexity of dietary patterns and suggest that focusing on single nutrients may overlook broader physiological effects.
The need for further research
Miliku noted that additional research is needed to better understand how milk fat may influence obesity risk and whether any protective effects persist into adolescence and adulthood.
With Canada’s 2019 dietary recommendations offering limited specific guidance on milk consumption for children, the study’s findings may help inform future discussions among parents, clinicians, and policymakers.
A broader view of healthy diets
Miliku concluded by reinforcing the importance of overall dietary quality:
“Whole fat milk can be part of a healthy diet and does not on its own increase obesity risk,” she adds. “And it’s important to think about the overall quality of the diet – the fruits and vegetables, whole grains and protein-rich foods they consume.”
Funding and support
The research was funded by the Canadian Institutes of Health Research and the Joannah & Brian Lawson Centre for Child Nutrition at the University of Toronto, supported through a donation by President’s Choice Children’s Charity.
CCH insights:
This interesting new research will hopefully be the trigger for governments and public health bodies to review and amend their outdated advice to choose low-fat dairy options instead of full-fat. The reductionist approach to nutrition, which considers food just in terms of calories and individual nutrients, is an oversimplification which does not help our understanding of the relationship between food and health. If the best food for children early in life is whole milk, why would it be beneficial for them to suddenly switch to low-fat milk at the age of 2?
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Visual Signals, Healthier Choices – Study Shows Colour-Coded Labels Influence Consumer Decisions
Key Takeaways:
- Colour-coded nutrition labels are more effective than traditional tables in guiding healthier food choices
- Red warning signals have a stronger behavioural impact than green positive cues, reflecting a “negative bias” in decision-making
- Simple visual labelling systems may support public health efforts to address obesity and poor dietary habits
The growing use of colour-coded nutrition labels
Colour coding on food packaging is becoming increasingly common, particularly as policymakers and manufacturers seek ways to guide consumers towards healthier dietary choices. A recent study conducted by researchers from SWPS University, the University of Wisconsin, and the University of Massachusetts suggests that these visual systems are significantly more effective than traditional nutritional tables.
The findings, published in Current Psychology, indicate that the effectiveness of colour-coded labels lies in how the brain processes signals of benefit and risk. Rather than requiring effortful interpretation, colour cues allow for rapid, intuitive judgements about a product’s healthfulness.
Obesity and the need for clearer nutritional guidance
According to the World Health Organization, overweight and obesity are major contributors to the development of chronic diseases. Over the past three decades, the proportion of children and adolescents in the United States who are overweight or at risk has more than tripled, reaching 37% and 34% respectively.
This trend has been driven largely by reduced physical activity and the increased consumption of foods high in fat and sugar. In response, clearer and more accessible nutritional labelling systems are being explored as tools to help people make more informed food choices.
How traffic light labelling works
One widely adopted approach is the traffic light labelling (TLL) system, originally developed in the United Kingdom. This system uses colours to indicate the levels of key nutrients such as calories, fat, saturated fat, sugar, and salt relative to recommended intake levels.
- Green indicates low levels, typically below 15% of the reference intake
- Red signals high levels, typically exceeding 25% of the reference intake
By translating numerical data into easily recognisable visual cues, the system allows consumers to assess a product’s nutritional profile at a glance.
“A picture is worth a thousand words”
The study aimed to explore the psychological mechanisms behind how people interpret these colour-coded labels.
“We decided to investigate the psychological mechanisms behind the reading of color-coded product labels. We drew on theories about verbal and visual information processing, as well as the perception of information in positive and negative contexts. We wanted to bridge a gap. Previous studies focused exclusively on consumer purchasing behavior and analyzed the extent to which color-coded labels influenced the choice of healthy food products,” says Professor Andrzej Falkowski, a business psychologist from the Institute of Psychology at SWPS University and the author of the study.
To examine this, researchers recruited 79 participants in the United States via Amazon Mechanical Turk. Participants were asked to evaluate products such as chicken noodle soup, ranch dressing, and peanut butter. These products were presented either with colour-coded nutrient indicators or with traditional text-based information.
Participants rated each product on a scale from 0 to 10, where 0 indicated “harmful” and 10 indicated “healthy”.
Faster processing, more intuitive decisions
The findings confirmed that visual information is easier for people to process than text. Colour cues are interpreted almost instantly by the brain, requiring minimal cognitive effort.
This enables individuals to make quick, instinctive judgements about whether a product is beneficial, even in time-pressured situations such as shopping. In contrast, traditional nutritional tables require more deliberate analysis, which may reduce their practical usefulness in real-world settings.
The power of red and the role of negative bias
One of the most striking findings was the disproportionately strong influence of the colour red. While green highlights positive attributes, red signals high levels of fat or sugar and prompts caution.
“This result also aligns with existing theories suggesting that negative events exert a stronger influence on behavior than positive ones. It is this ‘negative bias’ that makes color systems so effective. Red causes us to pause and reconsider a purchase,” Professor Falkowski emphasizes.
This asymmetry – where negative signals carry more weight than positive ones – was not observed with traditional labelling formats. Without clear visual cues, participants found it more difficult to distinguish between beneficial and harmful aspects of a product.
Improved consistency in consumer judgements
The study also found that colour-coded labels led to more consistent evaluations across participants. Because the visual system clearly differentiates between risks and benefits, individuals were better able to assess products in a uniform way.
By contrast, traditional descriptors such as “low fat” can be ambiguous and open to interpretation, particularly for those with limited nutritional knowledge. Colour coding, based on universally recognised traffic signals, offers a more accessible and intuitive alternative.
Implications for public health and obesity prevention
The researchers suggest that these findings have important implications for public health policy.
“Given the ongoing global challenges of obesity and poor dietary habits, color-coded labeling represents a simple yet impactful strategy for guiding healthier consumer choices,” Falkowski says.
By enhancing the visibility and clarity of nutritional information, colour-coded systems may encourage people to select healthier options. Over time, such behavioural shifts could contribute to improvements in population health.
The authors conclude that leveraging visual attention mechanisms and simplifying complex nutritional data may be a practical and scalable approach to addressing poor dietary habits and the global rise in obesity.
CCH insights:
The results of this study supports the use colour-coded labelling system as it enables quick health-based decision-making, with minimal time or effort required. And it also revealed that we use the system more to avoid unhealthy ‘red’ foods than to actively choose healthy ‘green’ foods. These outcomes emphasise the complex range of factors that contribute to shopping behaviours and decisions about what people eat. And if we want to encourage people to eat healthily, we need to understand these factors better and consider how best to influence them.
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AI Diet Recommendations for Adolescents Show Significant Nutritional Gaps, Study Finds
Key Takeaways:
- AI-generated diet plans consistently underestimated energy and key macronutrients required by adolescents
- Macronutrient balance was frequently misaligned with clinical guidelines, with lower carbohydrates and higher fat and protein levels
- Researchers caution that AI tools should not replace dietitians for adolescent nutrition without professional oversight
Growing demand for accessible nutrition support
Artificial intelligence is increasingly being used to support dietary planning, particularly in areas where access to qualified professionals is limited. However, a new study published in Frontiers in Nutrition raises important concerns about the reliability of these tools when applied to adolescents living with overweight or obesity.
Globally, adolescent overweight and obesity are rising at pace, affecting an estimated 390 million young people in 2022. In many regions, this now represents the most common form of malnutrition. Excess body weight in adolescence is associated with a range of adverse health outcomes, including type 2 diabetes, dyslipidaemia, hypertension, and sleep apnoea. It also increases the likelihood of obesity in adulthood and is linked to reduced quality of life.
Alongside physical health risks, adolescents may experience body image concerns and engage in harmful weight control behaviours such as self-induced vomiting or misuse of laxatives.
Dietary modification remains central to improving outcomes. Dietitians play a key role in delivering tailored, evidence-based nutrition plans aligned with established guidelines. However, limited access and workforce pressures can restrict the availability of personalised support.
AI tools, including chatbots and large language models, are increasingly being explored as a way to bridge this gap. While they can provide general dietary guidance, concerns remain about their accuracy, safety, and ability to replicate the individualised care provided by trained professionals.
Study design – comparing AI models with dietitian plans
To better understand the role of AI in adolescent nutrition, researchers conducted a direct comparison between AI-generated diet plans and those created by a dietitian.
Five AI systems were evaluated: ChatGPT-4o, Gemini 2.5 Pro, Claude 4.1, Bing Chat-5GPT, and Perplexity. Across two sessions, these models generated a total of 60 diet plans. Each plan covered three days and was based on four standardised adolescent profiles, including boys and girls living with overweight or obesity.
These AI-generated plans were compared with dietitian-designed one-day plans developed in line with established nutritional recommendations. The reference plans followed a macronutrient distribution of:
- 45–50 % carbohydrates
- 30–35 % fat
- 15–20 % protein
The researchers then analysed energy intake, macronutrient composition, micronutrient content, safety, and feasibility.
Consistent underestimation of energy and macronutrients
The findings revealed a clear and consistent pattern across all AI models. Diet plans generated by AI underestimated both total energy intake and key macronutrients when compared with dietitian-designed plans.
On average:
- Energy intake was lower by 695 kcal
- Protein intake was reduced by 20 g
- Fat intake was reduced by 16 g
- Carbohydrate intake was reduced by 115 g
Given the high energy demands of adolescence, such deficits could have meaningful clinical implications, particularly for growth, development, and overall health.
Macronutrient imbalance – a shift away from guidelines
Beyond total intake, the balance of macronutrients was also significantly altered in AI-generated plans.
Some AI models recommended:
- Protein intake up to 23.7 %
- Fat intake up to 44.5 %
Both values exceeded recommended levels. In contrast, carbohydrate intake accounted for no more than 36.3 %, falling below guideline recommendations.
Dietitian-designed plans, by comparison, remained closely aligned with clinical standards:
- Carbohydrates: 44 %–46 %
- Protein: 18 %–20 %
- Fat: 36 %–37 %
The authors noted:
“This pattern illustrates a systematic shift across all AI models to lower CHO, higher protein, and higher lipid meal structures, indicating that the macronutrient balance, not just the amount of gram-based nutrients, is significantly disrupted in AI-generated plans.”
Researchers suggest that AI models may be influenced by popular dietary trends, such as low-carbohydrate or ketogenic approaches, rather than evidence-based adolescent nutrition guidelines. This shift may pose risks during a critical period of physical and cognitive development.
Micronutrient variability raises additional concerns
In addition to macronutrient discrepancies, the study identified significant variability in micronutrient composition across AI-generated plans.
No model consistently matched the dietitian-designed reference diet across all nutrients. This inconsistency raises concerns about potential micronutrient deficiencies, which could further compromise adolescent health.
The findings suggest that AI tools currently lack the technical precision required to accurately estimate both macro- and micronutrient needs in personalised dietary plans for adolescents.
Strengths and limitations of the study
The study offers several notable strengths. It evaluated multiple AI models, allowing for robust comparison across systems. The use of three-day diet plans enabled identification of consistent patterns rather than isolated outputs. Dietitian-designed plans provided a credible clinical benchmark, and the inclusion of both macro- and micronutrient analysis allowed for a comprehensive assessment of dietary quality.
However, there are limitations to consider. The findings are specific to the models tested, which are rapidly evolving. Standardised adolescent profiles may not fully capture real-world complexity, limiting personalisation. The use of simulated scenarios rather than real-life behaviours may reduce ecological validity. Additionally, prompts were standardised and delivered in a single language, which may limit generalisability across populations.
Implications for clinical practice and AI use
The study highlights important risks associated with the unsupervised use of AI for adolescent dietary planning.
As the authors conclude:
“AI models have exhibited clinically significant deviations in diet plans for adolescents at both macro and micro levels.”
These deviations include consistently lower energy and carbohydrate recommendations compared with dietitian-designed plans.
Until these limitations are addressed, AI-generated diet plans should be used with caution. They may serve as a supplementary tool under professional supervision, but they are not currently a safe or reliable substitute for qualified dietary guidance in adolescents.
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Virtual Care Could Reduce Hospital Admissions in Severe Eating Disorders, Study Finds
Key Takeaways:
- A fully virtual, multidisciplinary treatment programme demonstrated strong engagement and positive clinical outcomes for adults living with severe eating disorders
- Structured online support during high-risk transition periods may help reduce hospital admissions and sustain recovery following discharge
- The model highlights the potential for digitally delivered, evidence-based care to bridge gaps between inpatient and community services
Evaluating a new approach to severe eating disorder care
An evaluation conducted by Oxford Health NHS Foundation Trust has examined whether intensive, fully virtual treatment can effectively support people living with severe eating disorders. The study, published in the Journal of Eating Disorders, focused on a service known as Step Care, developed through the HOPE Provider Collaborative.
Researchers describe this as the first prospective study to investigate a completely virtual, intensive treatment model using multidisciplinary enhanced cognitive behavioural therapy (CBT-E). The programme is designed to support individuals as they transition between inpatient treatment and community-based care.
This period of transition is widely recognised as a critical phase in recovery. People living with severe eating disorders face a particularly high risk of relapse shortly after discharge from hospital, especially within the first two months. The study therefore explored whether structured virtual support during this vulnerable period could help maintain recovery and reduce the likelihood of readmission.
Addressing gaps in existing services
Step Care was developed in response to well-documented challenges within eating disorder services. These include fragmented transitions between inpatient and community care, repeated hospital admissions, and limited access to intensive day treatment.
The service is delivered entirely online and brings together a multidisciplinary team, including professionals from psychology, nursing, dietetics, and art therapy. This integrated approach aims to provide consistent and coordinated care across different stages of recovery.
Step Care operates through three distinct pathways:
- Starting Well – for individuals at risk of requiring hospital admission, with a focus on prevention
- Staying Well – for those recently discharged from inpatient care, supporting early recovery
- Working towards Recovery – for individuals who have begun restoring weight and are focusing on longer-term recovery
Lucy Gardner, professional lead dietitian within the Step Care service, highlighted the importance of integrating nutritional support within a broader therapeutic framework:
“Nutrition plays a crucial role in mental health, yet access to the right level of dietetic support is often inconsistent,” she said. “Our model offers a clear, evidence-informed way to tailor dietetic input to individual need, delivering CBT-E virtually as part of a multidisciplinary team.”
Positive outcomes across key measures
The evaluation reported high levels of engagement and programme completion, including among individuals who had been living with eating disorders for an extended period.
Participants within the Starting Well pathway experienced significant improvements across several clinical and psychological measures, including:
- Body mass index (BMI)
- Eating disorder symptoms
- Psychosocial impairment
- Mood
Importantly, most individuals in this group were able to avoid hospital admission during the course of the programme.
For those in the Staying Well pathway, outcomes were also encouraging. Participants maintained their weight and experienced a reduction in the overall impact of their illness during a period typically associated with high relapse risk. Unplanned hospital admissions were reported to be rare, and many individuals were successfully supported in transitioning to community-based care.
Sharon Ryan, nurse lead within the Step Care service, emphasised the importance of this post-discharge phase:
“The weeks after leaving hospital are often the most fragile,” she said. “Step Care provides consistent multi-disciplinary support at that point, helping people maintain their recovery with support to feel safe and confident out of hospital.”
Implications for future care models
The findings suggest that intensive, evidence-based treatment for severe eating disorders can be delivered effectively in a virtual format. This approach may offer a valuable additional option for supporting individuals at home, particularly during critical transition periods.
Agnes Ayton, clinical lead for the HOPE Provider Collaborative, explained the underlying aim of the service:
“Step Care was designed to bridge the gap between inpatient and community services,” she said. “The findings show that intensive, evidence-based treatment can be delivered safely online, providing continuity of care at a time when people are most vulnerable.”
She also noted that both engagement and clinical outcomes were encouraging, including among individuals who had experienced long-term illness.
A complement to existing services
The authors conclude that virtual programmes such as Step Care may serve as an important complement to traditional inpatient and community services. By providing structured, multidisciplinary support during high-risk periods, these models have the potential to enhance continuity of care and support sustained recovery for people living with severe eating disorders.
As healthcare systems continue to explore digital and hybrid models of care, this study adds to a growing body of evidence suggesting that virtual interventions can play a meaningful role in complex, long-term conditions.
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Ultra-Processed Food Intake Linked to Higher Risk of Binge Eating in Adults Living with Obesity
Key Takeaways:
- Higher consumption of ultra-processed foods was associated with increased symptoms of binge eating, bulimia-related behaviours, and emotional or uncontrolled eating in adults living with obesity.
- Individuals consuming the greatest proportion of ultra-processed foods had poorer overall diet quality and significantly lower protein intake.
- The findings suggest that addressing eating behaviour patterns alongside dietary composition may be important when supporting people living with obesity.
Rising consumption of ultra-processed foods during nutritional transition
A cross-sectional study published in Archives of Endocrinology and Metabolism has explored the relationship between ultra-processed food (UPF) intake and eating behaviour among adults living with obesity in São Paulo, Brazil.
The research was conducted against the backdrop of a broader nutritional transition that has been occurring in many developing countries. Economic development, demographic changes, cultural shifts, and evolving food systems have led to major transformations in dietary patterns.
While these changes have contributed to reductions in malnutrition and infectious diseases, they have also been accompanied by a marked increase in noncommunicable diseases such as obesity. A key driver of this shift has been the growing consumption of highly processed foods that are rich in fat, sugar, and refined ingredients.
Previous research has linked high consumption of ultra-processed foods to a range of adverse health outcomes, including obesity, overweight, type 2 diabetes, metabolic syndrome, cardiovascular and cerebrovascular disease, anxiety, depression, and increased all-cause mortality.
There is also emerging evidence that ultra-processed foods may influence eating behaviour itself. Some studies suggest that these foods may affect neurobiological and endocrine pathways that regulate appetite, potentially encouraging compulsive overeating.
Disordered eating patterns are also known to occur among individuals living with obesity. These patterns can complicate treatment and may reduce the effectiveness of weight management interventions. Understanding how ultra-processed food consumption interacts with eating behaviour is therefore clinically important.
Study design and participant characteristics
To explore this relationship, researchers recruited adults aged 18 to 59 years living with obesity, defined as a body mass index (BMI) of 30 kg/m² or higher. Participants were recruited both through a clinical obesity treatment service and via social media in São Paulo.
Several exclusion criteria were applied to minimise confounding factors. Individuals were excluded if they were pregnant or had diagnosed eating disorders, cardiac disease, renal disease, obesity caused by genetic disorders, or if they were taking antiepileptic medications or corticosteroids. People who smoked, misused alcohol, or were currently receiving pharmacological treatment for weight loss were also excluded.
Dietary intake was assessed using three non-consecutive 24-hour dietary recalls, including one weekend day. Researchers used the multiple-pass method, a structured interview approach designed to improve the accuracy of dietary reporting.
Foods reported in the recalls were categorised using the NOVA classification system, which groups foods according to the degree of industrial processing. Diet quality was assessed using the Diet Quality Index associated with the Digital Food Guide.
Eating behaviour was evaluated using validated self-administered online questionnaires:
- BITE (Bulimic Investigatory Test Edinburgh) – measuring symptoms and severity of bulimia and binge eating
- TFEQ-21 (Three-Factor Eating Questionnaire) – assessing cognitive restraint, emotional eating, and uncontrolled eating
- DEBQ (Dutch Eating Behaviour Questionnaire) – evaluating external eating, emotional eating, and restrained eating
Associations between ultra-processed food intake and eating behaviours were analysed using generalised linear models.
Prevalence of unusual eating behaviours
A total of 77 adults took part in the study. Of these participants, 78 percent were female.
The mean age of the group was 36 years, and the average BMI was 39.14 kg/m², corresponding to class II obesity.
Participants were divided into three groups based on the proportion of calories derived from ultra-processed foods:
- First tertile – less than 24.1 percent of calories from UPFs
- Second tertile – 24.1 percent to 35.4 percent
- Third tertile – more than 35.4 percent
Only around one quarter of participants displayed what researchers classified as normal eating behaviour.
In contrast:
- Approximately 52 percent exhibited unusual eating behaviour
- 23.4 percent reported binge eating
Symptoms consistent with unusual eating behaviours were observed across all tertiles of ultra-processed food consumption. However, participants in the highest UPF tertile showed significantly higher symptom scores on the BITE questionnaire compared with those in the lowest tertile.
Despite this difference in symptom scores, severity scores did not significantly differ between groups.
Overall, 40.3 percent of participants had clinically significant symptoms, while 13 percent were classified as having severe symptoms.
Eating style patterns associated with UPF intake
The study also examined several different eating style patterns.
Using the DEBQ questionnaire, researchers found that:
- 37.8 percent of participants had elevated external eating scores
- 36.5 percent had elevated emotional eating scores
- 25.7 percent had elevated restrained eating scores
Results from the TFEQ-21 questionnaire revealed:
- 52 percent had higher emotional eating
- 29.3 percent demonstrated increased cognitive restraint
- 18.7 percent showed higher uncontrolled eating
Higher intake of ultra-processed foods was positively associated with several problematic eating behaviours.
These included:
- Binge eating and bulimia-related symptoms measured by BITE
- Emotional eating
- External eating
- Uncontrolled eating
Together, these results suggest that people consuming larger amounts of ultra-processed foods were more likely to display eating behaviours characterised by reduced self-regulation and greater responsiveness to emotional or environmental triggers.
Diet quality and macronutrient intake
Across the overall study population, diet quality was classified as intermediate.
Participants in the highest ultra-processed food tertile had significantly lower diet quality scores than those in the lower tertiles.
Clear dietary differences were also observed between groups.
Participants in the lowest tertile consumed a higher proportion of unprocessed or minimally processed foods, whereas those in the highest tertile consumed more ultra-processed foods.
Interestingly, individuals in the first and second tertiles reported greater intake of processed culinary ingredients, such as oils or sugars used in cooking, compared with those in the third tertile.
The average macronutrient distribution across the entire sample was:
- 20 percent protein
- 48 percent carbohydrates
- 32 percent lipids
Participants in the highest UPF tertile had significantly lower protein intake than those in the other groups. Carbohydrate and lipid intake did not differ significantly between tertiles.
Median total daily caloric intake across the sample was 1,661 kcal. However, participants in the highest UPF tertile reported higher caloric intake than those in the second tertile.
Researchers suggested that lower protein intake associated with higher UPF consumption may influence satiety and appetite regulation, potentially contributing to overeating.
Clinical implications and study limitations
Overall, the study found that more than half of adults living with obesity exhibited unusual eating behaviours.
Higher intake of ultra-processed foods was associated with:
- Binge eating
- Bulimia-related symptoms
- Emotional eating
- External eating
- Uncontrolled eating
In addition, greater consumption of ultra-processed foods was linked to poorer diet quality and reduced protein intake.
These findings suggest that obesity treatment strategies may benefit from incorporating both dietary assessment and evaluation of eating behaviour patterns. Addressing behavioural drivers alongside nutritional composition could potentially improve weight management outcomes.
However, the authors emphasised several important limitations.
Because the study used a cross-sectional design, it cannot establish cause-and-effect relationships. The research was also conducted within a single clinical population in one urban centre, which may limit the generalisability of the findings.
In addition, dietary recalls and questionnaires were self-reported, which may introduce recall bias or social desirability bias. The relatively small sample size and predominantly female participant group may also affect the applicability of the results to broader populations.
Nevertheless, the study highlights the importance of considering ultra-processed food consumption within a wider behavioural and nutritional context when addressing obesity and supporting individuals in weight management.
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Camera Glasses and Biomarkers Aim to Transform How Diets Are Measured in Real Life
Key Takeaways:
- A UK-wide study is testing camera glasses alongside blood and urine biomarkers to produce more accurate dietary data than self-reported food diaries.
- Researchers say existing methods often fail to capture snacking, portion sizes, and mindless eating, limiting confidence in nutrition research.
- While the technology could improve objectivity, experts caution it may not be suitable for everyone, particularly people vulnerable to food anxiety or disordered eating.
A new approach to measuring what people really eat
A new UK trial is exploring whether wearable camera glasses, combined with biological markers, can provide a more reliable picture of what people eat and drink in their everyday lives. The study is led by the University of Reading and aims to address long-standing challenges in nutrition research, particularly the limitations of self-reported dietary data.
Registered nutritionist Christine Bailey explained that camera glasses build on existing clinical tools, such as food photographs used to support dietary assessment, by capturing intake automatically and in real time. According to the research team, this approach could significantly reduce reliance on memory and self-reporting, which are known to be imperfect.
Professor Julie Lovegrove, who is leading the trial, said: “Humans are not very reliable, especially when asked to remember snacking or portion sizes.”
The study is taking place against a backdrop of rising rates of excess weight in the UK. Analysis from the Health Foundation in 2025 indicated that more than 60 percent of UK adults are now classified as living with overweight or obesity, including around 28 percent living with obesity.
How the SODIAT-2 study works
The study, known as SODIAT-2, will recruit 133 adults from across the UK to take part in a five-week programme conducted entirely from their own homes.
For up to 12 days, participants will wear camera glasses that automatically take photographs of everything they eat and drink. During this period, they will also collect small blood and urine samples using easy-to-use kits that are returned by post for laboratory analysis. In addition, participants will complete short online questionnaires to report what they have eaten over recent days.
All participants will then follow a standardised test diet, consuming identical foods and drinks for three days. By combining wearable imagery, biological data, and self-reported information, the research team aims to identify the most accurate and practical way to study diets in real-world settings.
Why current dietary assessment methods fall short
One of the central problems in nutrition research is obtaining an accurate account of people’s habitual eating patterns. Dr Manfred Beckmann, lead principal investigator from the Department of Life Sciences at the Aberystwyth University, said: “One of the problems facing nutrition researchers is getting a true picture of people’s eating habits.”
Professor Lovegrove noted that current approaches typically rely on food diaries, questionnaires, and 24-hour dietary recalls. She described these tools as “not very reliable or accurate”, largely because they depend on memory and honest reporting.
Christine Bailey added: “Research consistently shows that self-reported food diaries are prone to recall bias, with people often misremembering what they ate, when they ate it, and portion sizes.”
Dr Michelle Weech, research fellow at the University of Reading and trial manager, said: “By automatically photographing everything they eat and drink and measuring substances the body makes from food in their blood and urine – we will have dietary data we can really rely on.”
Potential benefits for nutrition and public health research
Researchers believe that combining camera glasses with biomarkers could mark a step change in how diets are measured. More accurate dietary data would allow scientists to explore links between diet, health, and disease with greater confidence, including conditions such as type 2 diabetes, cardiovascular disease, and some cancers.
Bailey said wearable camera technology may “improve objectivity and offer valuable insight into eating behaviours and patterns” that are not always captured through written food records alone.
Registered nutritional therapist Gemma Westfold, based in Windsor, highlighted how the technology could also shed light on behavioural aspects of eating. She said: “Humans can eat mindlessly on occasion, whilst scrolling on social media or while watching TV. When we are absorbed in other activities whilst eating, we can risk overeating, but more importantly, we can also switch off our ability to adequately digest and absorb the nutrients.”
Westfold added that using camera glasses for a short period could help identify behavioural patterns and support mindful eating, which she described as “key for all health conditions”.
Ethical considerations and concerns about over-monitoring
Despite the potential benefits, experts emphasise that such tools will not be appropriate for everyone. Bailey cautioned that increased monitoring could be counterproductive for some people: “For a small proportion of individuals, particularly those vulnerable to food anxiety or disordered eating, increased focus on food monitoring or quantity can become counterproductive and heighten preoccupation around eating.”
Westfold also raised concerns about how constant monitoring might affect therapeutic relationships. She said: “My line of work is based on relationships and making someone feel comfortable. Camera glasses could imply that as a nutritionist I do not trust my client, or believe what they are telling me.”
“It could make us feel like a food nanny, policing our clients and damage that relationship because they are under constant surveillance,” she added.
A collaborative UK research effort
The SODIAT-2 project brings together expertise from several UK institutions. Alongside the University of Reading and Aberystwyth University, partners include the University of Cambridge, which is leading blood sample analysis, and Imperial College London, which developed the camera glasses and is using artificial intelligence to analyse the images captured by the wearable devices.
Funded by the UK Medical Research Council and the Biotechnology and Biological Sciences Research Council, the project aims to improve how dietary intake is measured, providing stronger evidence to inform future nutrition guidance and public health policy.
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New Cochrane Review Finds Intermittent Fasting Offers No Clear Weight Loss Advantage
Key Takeaways:
- A major Cochrane review found intermittent fasting did not lead to clinically meaningful weight loss compared with standard dietary advice or no structured diet.
- Evidence on safety and long-term outcomes remains limited due to small trials, inconsistent reporting, and short follow-up periods.
- Experts caution against overinterpreting social media claims and emphasise the need for individualised, long-term approaches to weight management.
Intermittent fasting under scrutiny
Intermittent fasting has become one of the most widely promoted dietary strategies for weight loss, often presented as a superior alternative to conventional calorie reduction. However, a new Cochrane review suggests that these claims may not be supported by robust evidence.
According to the review, intermittent fasting does not appear to deliver greater weight loss than standard dietary advice or even no specific diet plan. The findings challenge the widespread perception that structured fasting schedules offer a unique or clinically meaningful advantage for people who are overweight or living with obesity.
Obesity remains a global public health challenge
Obesity continues to represent a major public health concern worldwide and is now among the leading causes of death in high-income countries. Data from the World Health Organization show that global adult obesity rates have more than tripled since 1975. By 2022, an estimated 2.5 billion adults were classified as overweight, including around 890 million adults living with obesity.
Against this backdrop, intermittent fasting has gained substantial attention. Eating patterns such as alternate-day fasting, periodic fasting, and time-restricted feeding are widely promoted across social media platforms, often accompanied by claims of rapid weight loss and metabolic benefits.
What the review examined
To assess whether intermittent fasting truly offers an advantage, researchers analysed 22 randomised clinical trials involving 1,995 adults across North America, Europe, China, Australia, and South America. The studies evaluated a range of fasting approaches, including alternate-day fasting, periodic fasting, and time-restricted feeding. Most trials followed participants for up to one year.
When outcomes were compared with those of traditional dietary advice or no dietary intervention, intermittent fasting did not result in a clinically meaningful difference in weight loss. In practical terms, fasting-based approaches did not outperform more conventional strategies.
Limited evidence on safety and long-term outcomes
The review also highlighted substantial limitations in the available evidence. Reporting of side effects varied widely between studies, and many trials were relatively small. Inconsistent data collection made it difficult to draw firm conclusions about safety or potential long-term effects.
As a result, the overall certainty of the evidence was judged to be limited.
“Intermittent fasting just doesn’t seem to work for overweight or obese adults trying to lose weight,” said Luis Garegnani, lead author of the review from the Universidad Hospital Italiano de Buenos Aires Cochrane Associate Centre.
Social media enthusiasm outpaces the evidence
Garegnani also warned against the level of enthusiasm surrounding intermittent fasting online. “Intermittent fasting may be a reasonable option for some people, but the current evidence doesn’t justify the enthusiasm we see on social media.”
A further concern is the lack of long-term research. Few studies have examined outcomes beyond relatively short trial periods. “Obesity is a chronic condition. Short-term trials make it difficult to guide long-term decision-making for patients and clinicians,” Garegnani added.
Generalisability remains uncertain
Most of the studies included in the review primarily involved white participants living in high-income countries. Given that obesity prevalence is rising rapidly in low and middle-income countries, the findings may not fully reflect outcomes in more diverse global populations.
The authors note that responses to intermittent fasting could vary depending on sex, age, ethnic background, underlying health conditions, or existing eating behaviours and eating disorders.
Implications for clinical practice
Given the current state of evidence, the review’s authors advise caution when recommending intermittent fasting as a weight loss strategy.
“With the current evidence available, it’s hard to make a general recommendation,” said Eva Madrid, senior author from the Cochrane Evidence Synthesis Unit Iberoamerica. “Doctors will need to take a case-by-case approach when advising an overweight adult on losing weight.”
Overall, the findings reinforce the need for personalised, sustainable approaches to weight management rather than reliance on highly promoted dietary trends.
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