The amount and quality of food and not a person’s genetics will lead to weight loss, a US study has found.
It has been suggested that variations in genetic makeup make it easier for some people to lose weight than others on certain diets.
Participants who ate the most vegetables and consumed the fewest processed foods, sugary drinks and unhealthy fats lost the most weight.
The leading Australian nutritionist Dr Rosemary Stanton, from the school of medical sciences at the University of New South Wales, said the “excellent” study highlighted the importance of eating plenty of vegetables.
“Some previous studies that have damned carbohydrates have not taken note of the foods that supplied it,” Stanton said. “For example, lentils and lollies are both ‘carbs’ but one is a nutrient-dense high quality food while the other is junk. Simply calling them ‘carbs’ does not provide this vital distinction.”
“Instead of ‘going on a diet’ it would be better to find new, healthier habits,”