Latest news with #TheBMJ
Yahoo
4 hours ago
- Health
- Yahoo
This Is What Happened to My Body When I Tried Intermittent Fasting
"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." From time-restricted eating to alternate-day fasting, one meal a day fasting, and extended fasts, there are many forms of intermittent fasting (IF) that have been popularized in recent years. More an eating plan than a diet, IF doesn't say what you should eat but when, limiting your food consumption to eating windows of different lengths depending on the plan you choose. So, one woman decided to try intermittent fasting for a week to see if she could see any benefits. What might those benefits be? A 2025 review published in The BMJ confirmed that all forms of IF can be effective for weight loss, while other studies have linked it to lower fasting blood sugar and insulin levels and the potential to extend lifespans. Here's what one woman learned after she tried 18:6 intermittent fasting for one week, in her own words: For best results, gradually extend your fast. "I'm not a girl who forgets to eat. Food has always been a driving force in my life," shared Young. "But lately, I've overindulged, and so I decided to follow time-restricted eating, or fasting 18 hours out of the day and eating the other six (no food between 8pm and 2pm). The first day I managed to abstain all 18 hours, but it wasn't pretty. Well, it turns out that abrupt withdrawal may not be the best way to go. Some experts recommend starting with just a couple of days a week of IF and working your way up, while others suggest gradually increasing the number of hours you fast from 12 to 14... up to 18. Still others say fasting isn't for everyone, and if it's making you miserable, just skip it. But I wasn't giving up that easily, so I tried the gradual approach, starting with 12, then extending my fasted hours over the course of the week and—surprise, surprise—those swirling food thoughts faded away." Once you get into a groove, it feels easy. "I work better with routine," shared Young. "When I was looking into intermittent fasting, I discovered neuroscientist Mark Mattson, author of The Intermittent Fasting Revolution, who has been researching the benefits of intermittent fasting for the brain. He has also been intermittent fasting himself for 35 years, so I emailed him for his tried-and-true advice. Here's what he said: "I would suggest that in the morning you drink some tea or coffee and keep busy working until 1 p.m. If you usually exercise, then you may want to exercise at noon. Then eat a moderate amount of (healthy) food right after you exercise (e.g., 600 calories) and eat the rest of your food during a three-to-four-hour time window in the late afternoon to early evening. The biggest benefit is that your mind will be clearer and you will be more productive during the entire morning." So that's what I did. I crossed off the majority of my work to-dos in the morning while drinking a ton—water, black coffee, bulletproof coffee, and green tea. At around 11 a.m. my stomach siren would go off, but knowing that noon yoga or a hike wasn't far off pushed me through. By the time I got home from yoga (around 1:30 p.m.), the hunger wasn't as overwhelming so I could eat my first meal, usually Greek yogurt with berries and slivered almonds, without ravenously wolfing it down. The rest of the day was easy: I usually ate dinner and maybe a sweet snack and that's it. Within a couple of days this became my new normal, the hangry switch turned off, and Mark was right: All that mental energy previously devoted to food—food prep, food planning, food consuming, food cleanup—seemed to flow elsewhere for improved focus." Hunger pangs will come and go. "There are a lot of food myths I used to eat up, but it turns out that you neither need to eat breakfast every day nor eat frequently throughout the day to keep your metabolism humming," Young said. "Something else I discovered: Hunger pangs don't automatically lead to overeating. I used to answer the call of cravings like I spring to the ding of a text—often and with urgency—but fasting taught me how to be comfortable with the discomfort of hunger. What helped? Coffee, tea, keeping a schedule (see above) and knowing that hunger is just a sensation that comes and goes. Just make sure you don't take it too far, because intermittent fasting doesn't mean you should be starving yourself." The rules are incredibly easy to follow. "When you commit to a diet like, say, Weight Watchers or Whole30, you've got points to add, forbidden foods to avoid, and a checklist of dos and don'ts that can make your head explode. Intermittent fasting rules are ridiculously simple, no guidebook or cookbook required, and you don't have to limit what foods you are eating. Wine, chocolate, and dessert are fair game!" said Young. "The other thing that worked out in my favor was that it felt dang good. Granted, the first couple of hangry days were no fun, but on the other side of that, my energy levels skyrocketed, eating became an experience to be enjoyed rather than just food to be wolfed down, and everything seemed to have more flavor. Did strawberries always taste so sweet?" Exercising in a fasted state can feel good. "I never exercise on an empty stomach," Young said. "As a rule, I put something in the tank two hours before a hike or yoga class to make sure I don't peter pass out. But it turns out that exercising in a fasted state worked for me. Instead of feeling light-headed, I had more grit and go. I marched up that mountain on a mission and planked with more purpose. And I was pleased to discover that science shows that exercising in a fasted state can supercharge your body's fat-burning potential." There are benefits beyond the scale. "I'd love to say I lost 10 pounds in a week, but my body doesn't really work that way," Young said. "And besides, I only fasted for seven days. I'm definitely eating less food and weirdly feeling less hungry, which over time will result in fat loss. Plus, it's intermittent fasting's built-in intrinsic motivation that keeps me going. My energy, focus, and motivation have all skyrocketed, and I've learned how to tell my hunger pangs who's boss. I'm happy to enjoy those benefits now and wait for the pounds to come off later." This story was originally published in 2018 but has since been updated. You Might Also Like Can Apple Cider Vinegar Lead to Weight Loss? Bobbi Brown Shares Her Top Face-Transforming Makeup Tips for Women Over 50
Medscape
11 hours ago
- Health
- Medscape
Long-Acting Contraception Rates Rose 49% With No-Cost Policy
After British Columbia (BC) made long-acting reversible contraception (LARC) free in April 2023, LARC dispensations, which had been declining steadily, went up by 49%, data indicated. The findings underscored the importance of removing the cost barrier for birth control, according to the authors. The data are particularly important because LARC, which includes intrauterine devices (IUD) and subdermal implants, is the most effective type of contraception, study author Laura Schummers, ScD, assistant professor of health outcomes at the University of British Columbia in Vancouver, told Medscape Medical News. The research was published on July 28 in The BMJ . Immediate LARC Increase 'These methods are at least 10 times as effective as other kinds of contraception,' Schummers said. With LARC, 'less than 1% of users become pregnant each year of use.' For comparison, the pill, patch, or ring have failure rates near 6%-9%, she noted. In addition, LARC can last for 3-10 years, and its effectiveness does not depend on the user. More than 40% of pregnancies worldwide are unintended, including 48% of pregnancies in North America, according to the researchers. They examined the numbers of monthly dispensations for all contraception prescriptions, including LARC, in the years before and after a universal contraception coverage policy was instituted in BC in April 2023. Under this policy, the public insurer pays 100% of prescription costs. The researchers tracked contraception prescriptions that were given to 859,845 reproductive-aged female residents of BC (age, 15-49 years) between April 1, 2021, and June 30, 2024. They compared these prescriptions with those given to a control group derived from the nine other Canadian provinces that did not dispense contraception for free. Without this no-cost intervention, most Canadian insurance plans require copayments, coinsurance, or annual deductibles, and many don't cover contraception at all. In April 2023, when the new policy took effect, 'we saw an immediate increase by over 1050 additional dispensations per month,' Schummers said. 'By June 2024, there were almost 1300 additional dispensations per month for LARC that amounted to a 49% increase in what we observed vs what was expected, based on the pre-policy trends. That really tells us there was an unmet need for the most effective forms of contraception and that costs were driving contraceptive choices, as well as contraceptive use overall.' Upfront costs are likely a barrier to the adoption of LARC, said Schummers. Though prescriptions increased for all forms of contraception, 'we found almost all of the increase in use was concentrated in the LARCs,' she said. That difference likely has to do with cost structure. Even though the contraceptive pill is a monthly payment for years, it is a low payment, typically $20-$25. A low payment per month over years may be perceived as easier to pay than the one-time $350-$450 upfront for LARC, said Schummers. The findings 'confirm that this was a smart policy decision,' according to Schummers. They also may help encourage the policy's adoption in other provinces. Canada is 'in a period of evolving discussions about contraception coverage and prescription coverage more generally,' Schummers observed. BC was the first province to make the policy change, and Manitoba, Yukon, and Prince Edward Island have followed suit. 'But the remaining provinces do not yet have an agreement in place,' Schummers said. 'Our study provides timely evidence to support those discussions and to guide decisions to follow what BC has done across all the provinces.' Promoting LARC Uptake Commenting on the findings for Medscape Medical News, Dustin Costescu, MD, obstetrician/gynecologist and family planning specialist in Hamilton, Ontario, said that despite LARC methods' many advantages, many barriers limit its uptake. This study demonstrates the magnitude of the financial barrier and the rapid increase in uptake when it is removed, he said. 'Moving the needle on LARC uptake is not an easy task. With millions of BC residents, increasing LARC uptake by 1.9% means tens of thousands of individuals have accessed an IUD or implant where previously they could not. While not captured in this study, that translates to a reduction of unintended pregnancies, unplanned births, and abortion by a magnitude of thousands.' One of the reasons the federal government has prioritized universal access to contraception is that access to birth control has demonstrated cost savings globally, Costescu said. 'The work of the authors, many of whom are primarily responsible for the work to build universal coverage in BC, cannot be overstated and demonstrates the need and demand for LARC access in Canada,' he said. The study was supported by the Canadian Institutes of Health Research. Schummers reported having no relevant financial relationships. Costescu reported relationships with Searchlight, Organon, Bayer, and Duchesnay.
Yahoo
4 days ago
- Health
- Yahoo
Scientists Say This Popular Vegetable May Raise Your Risk of Type 2 Diabetes
New research found that eating potatoes prepared a certain way may increase your risk of type 2 diabetes. Specifically, eating French fries often may add to your risk. Here, experts explain the findings and how to incorporate potatoes into a blood sugar-friendly diet. Vegetables are a crucial part of your overall nutrition, but the way they're prepared matters. New research hammers that home: A study found that regularly eating potatoes—specifically, French fries—can cause your risk of developing type 2 diabetes to jump. The study, which was published in The BMJ, analyzed the diets and health of more than 205,000 people enrolled in three longitudinal studies in the U.S. As part of those studies, participants answered questions on their diet for more than 30 years. That included details on how often they ate certain foods, including French fries, whole grains, and baked, boiled, and mashed potatoes. The participants also reported any new health diagnoses they received during the study period. During the study, nearly 22,300 people reported that they were diagnosed with type 2 diabetes. When they crunched the data, the researchers discovered that people who ate three servings a week of French fries had a 20% higher risk of developing type 2 diabetes. But those who ate their potatoes baked, boiled, or mashed didn't have a significant type 2 diabetes risk. Meet the experts: Seyed Mohammad Mousavi, Ph.D., is lead study author and a postdoctoral research fellow at the Harvard T.H. Chan School of Public Health; Katherine N. Balantekin, Ph.D., R.D., assistant professor at the University at Buffalo Department of Exercise and Nutrition Sciences The researchers also discovered that people who ate whole grains like whole grain pasta, bread, or farro, instead of baked, boiled, or mashed potatoes, had a 4% lower risk of developing type 2 diabetes. Those who swapped French fries for whole grains had a 19% lower risk of type 2 diabetes. 'Our study found a clear dose-dependent relationship between French fry intake and type 2 diabetes risk—meaning the more you eat, the higher the risk climbs,' says Seyed Mohammad Mousavi, Ph.D., lead study author and a postdoctoral research fellow at the Harvard T.H. Chan School of Public Health. 'Surprisingly, the increase starts with even less than one serving per week. By the time consumption hits three servings a week, the risk is about 20% higher.' Why might this be the case and does this mean you should avoid potatoes going forward? Here's the deal. Why might potatoes increase your type 2 diabetes risk? It's important to stress that the study did not find that eating French fries or potatoes will give you type 2 diabetes. Instead, there's a link between people who have a regular potato habit and type 2 diabetes, especially among those who like to eat fries. The researchers didn't look into why this link exists, but there are a few theories. 'While potatoes are nutrient-dense, frying them to make French fries makes them an energy-dense food that is high in saturated fat and low in dietary fiber, both of which have been shown to increase risk for type 2 diabetes,' says Katherine N. Balantekin, Ph.D., R.D., assistant professor at the University at Buffalo Department of Exercise and Nutrition Sciences. Fries have a lot of calories and fat, and eating them regularly could lead to weight gain, Mousavi says. Gaining weight may in turn lead to insulin resistance, a key factor in type 2 diabetes. Still, he points out that 'doesn't fully explain the link.' 'French fries are often deep-fried at high temperatures in unhealthy oils,' Mousavi explains. 'This can promote inflammation, impair insulin sensitivity, and lead to blood sugar spikes. So, it's likely a combination of factors—both the added calories and the metabolic effects of how fries are prepared.' What you eat alongside those fries may also be an issue, Balantekin says. 'People tend to consume French fries alongside other energy-dense and nutrient-poor foods, such as hamburgers, chicken fingers, and hot dogs, which will contribute to an overall lower diet quality,' she says. While eating those foods in moderation is likely fine, consistently eating a nutrient-poor diet can raise your risk of type 2 diabetes, Balantekin says. One thing worth pointing out, per Mousavi: Many of the fries in the study were cooked in oils that are no longer used. 'More follow-up is needed to see how modern cooking methods compare,' he says. Why are whole grains better for type 2 diabetes risk? It likely comes down to how these are digested. 'Whole grains—like oats, quinoa, and whole wheat bread—digest more slowly and are packed with fiber, vitamins, and plant compounds that help keep blood sugar stable,' Mousavi says. On the other hand, potatoes are quickly broken down into sugar in the body, especially when they're fried or eaten in large amounts, he says. 'So, swapping fries or even mashed potatoes for whole grains may help reduce blood sugar spikes and improve long-term health,' Mousavi explains. The fat and fiber in meals that tend to go with fries may also be an indirect factor, according to Balantekin. (Fat can lead to weight gain, which is a risk factor for type 2 diabetes, while fiber can help manage blood sugar levels.) 'Most people eat potatoes prepared with a lot of fat and without the skin, which is going to decrease the fiber content,' she says. 'In contrast, whole grains are naturally low in saturated fat and high in fiber.' Is it OK to eat potatoes? The study didn't suggest that you should never eat potatoes again. Instead, it may be worth looking at how your potatoes are prepared and how much of them you eat. 'Potatoes can be part of a healthy diet, but they shouldn't be your main source of carbohydrates,' Mousavi says. 'Unlike potatoes—especially when fried—whole grains have consistently been linked to better long-term health, including lower risks of weight gain, type 2 diabetes, heart disease, and even early death. That's why whole grains are generally the better everyday choice.' If you love potatoes, Balantekin says you're fine to keep on enjoying them. 'Try baking or boiling them instead of frying, and be mindful of how often you eat them,' she says. 'It's all about balance and making thoughtful choices.' You Might Also Like Can Apple Cider Vinegar Lead to Weight Loss? Bobbi Brown Shares Her Top Face-Transforming Makeup Tips for Women Over 50 Solve the daily Crossword
Time of India
5 days ago
- Health
- Time of India
Harvard study links this popular vegetable to a rising diabetes risk, but there's a catch; and a healthier alternative too
In a world that increasingly glorifies healthy eating and clean diets, vegetables are often hailed as heroes on our plates. But a new study suggests that when it comes to type 2 diabetes risk, not all vegetables are created equal — especially when deep fryers are involved. While potatoes are a staple in many cuisines and diets around the globe, the way they are cooked might determine whether they help or hurt your health. The humble spud, it turns out, has a dark side when sliced, fried, and salted. Productivity Tool Zero to Hero in Microsoft Excel: Complete Excel guide By Metla Sudha Sekhar View Program Finance Introduction to Technical Analysis & Candlestick Theory By Dinesh Nagpal View Program Finance Financial Literacy i e Lets Crack the Billionaire Code By CA Rahul Gupta View Program Digital Marketing Digital Marketing Masterclass by Neil Patel By Neil Patel View Program Finance Technical Analysis Demystified- A Complete Guide to Trading By Kunal Patel View Program Productivity Tool Excel Essentials to Expert: Your Complete Guide By Study at home View Program Artificial Intelligence AI For Business Professionals Batch 2 By Ansh Mehra View Program A Troubling Link According to a recent study published in The BMJ and reported by Prevention, people who consume French fries at least three times a week may increase their risk of developing type 2 diabetes by up to 20%. This alarming connection emerged from a long-term analysis of more than 205,000 participants over a 30-year period across three major U.S. health studies. The lead author, Dr. Seyed Mohammad Mousavi, a postdoctoral research fellow at Harvard T.H. Chan School of Public Health , emphasized the dose-dependent nature of this risk. 'Surprisingly, the increase starts with even less than one serving per week,' he said. 'By the time consumption hits three servings a week, the risk is about 20% higher.' It's important to note that this risk wasn't found with other forms of potatoes. When consumed boiled, baked, or mashed, potatoes did not significantly raise the risk of type 2 diabetes — a vital distinction that shifts the focus from the vegetable itself to how it is prepared. You Might Also Like: How to reverse diabetes? Nutritionist combines scientific strategies with practical food planning. Check early signs What Makes French Fries Riskier? Experts suggest that the risk likely comes down to how French fries are cooked and consumed. 'Frying potatoes makes them energy-dense and high in saturated fat, while also stripping away much of their natural fiber,' said Dr. Katherine N. Balantekin, assistant professor at the University at Buffalo. These nutritional changes can disrupt blood sugar levels and contribute to weight gain, both of which are linked to insulin resistance. Frying at high temperatures — especially in certain oils — may also promote inflammation and impair insulin sensitivity, further compounding the risk. Additionally, French fries rarely appear on their own. They're typically part of high-calorie, low-nutrient meals such as fast food combos, which collectively lower overall diet quality and increase disease risk. iStock Frying potatoes makes them energy-dense and high in saturated fat, while also stripping away much of their natural fiber The Whole Grain Advantage Interestingly, the study also found that replacing French fries with whole grains like quinoa, oats, or whole wheat pasta led to a 19% reduction in type 2 diabetes risk. Even swapping out boiled or mashed potatoes for whole grains showed a 4% drop in risk. You Might Also Like: This simple lifestyle change can prevent type 2 diabetes better than medication: Study with a 22-year twist reveals Why are whole grains better? According to Dr. Mousavi, 'Whole grains digest more slowly and are packed with fiber, vitamins, and plant compounds that help keep blood sugar stable.' Unlike fries, these foods release glucose gradually, preventing the sharp spikes associated with diabetes development. iStock Replacing French fries with whole grains like quinoa, oats, or whole wheat pasta led to a reduction in type 2 diabetes ris. Should Potatoes Be Off Your Plate? Not necessarily. Both Mousavi and Balantekin agree that potatoes can still be part of a healthy diet — it just depends on preparation and portion size. 'Potatoes should not be your main source of carbohydrates, but baking or boiling them with the skin on can retain fiber and reduce negative impact,' Balantekin advised. Medical News Today also reports that while potatoes are a starchy vegetable, they do not need to be eliminated entirely from a diabetic diet. The glycemic index (GI) of potatoes varies based on how they are cooked, and pairing them with lean proteins, healthy fats, and low-GI vegetables can moderate blood sugar responses. It's All in the Cooking This research underscores a critical point: the nutritional value of a food is not just about what it is, but how it's made and what it's eaten with. While potatoes themselves are nutrient-rich and versatile, frying them in oil transforms them into a food that could harm long-term health. As Balantekin summed up, 'It's all about balance and making thoughtful choices.' So the next time you're tempted by a serving of fries, remember — a boiled or baked potato might not be as trendy, but it could be far better for your long-term health. Not all vegetables are equal, after all, and this one has a catch.
Hindustan Times
5 days ago
- Health
- Hindustan Times
When fries turn out to be a hot potato
A study published in The BMJ links potato consumption — especially fried potatoes — to a higher likelihood of developing Type 2 diabetes (T2D). Boiled and baked potatoes pose a lower risk than fried, but substituting the vegetable with whole grains further reduces the risk of T2D. White rice, however, is associated with greater risks of T2D. Childhood obesity — with strong links to T2D in later years — is on the rise in the country, as consumption of fried potato-based snacks has boomed over the past few decades. (HT Photo) The findings are of particular interest for India and should prompt a course correction, given the country is grappling with high T2D incidence — as per the International Diabetes Federation, China, India, and the US make up the top three countries for the highest number of diabetics and are projected to remain so till 2045. Potato's ubiquity across regional cuisines in India and the versatility of its use are well known. This is what makes it so singularly dangerous for India in the context of battling diabetes. While the per capita consumption is low — less than 15% of world leader Belarus, as per the World Population Review — overall consumption is quite high, second only to China. Childhood obesity — with strong links to T2D in later years — is on the rise in the country. Consumption of fried potato-based snacks such as French fries and potato wafers has boomed over the past few decades — indeed, as India turned a major exporter of frozen French fries from being an importer, domestic consumption also rocketed. Throw in India's high white rice consumption, and the diabetes threat starts to look like an epidemic. Diabetes is associated with systemic degradation — it can cause blindness, renal and cardiac troubles, and skin ulcers, among others, mediated by various neuropathies, myopathies and vascular conditions linked to it. The BMJ findings should be an opportunity to focus on reducing risks by nudging healthier eating by children and adults alike. This will not be easy given rice and potato are staples.
