In a recent research, it was shown that those who had a difficult time resisting food cravings shed weight more quickly and successfully than those who were less susceptible to food signals and more capable of maintaining their weight reduction over the long term.
In the US, 74% of people are either overweight or obese. Methods that incorporate counting calories were the most popular method of weight reduction in the past. Even if you do lose weight, you’re likely to gain it all back.
Weight reduction might be especially tough for individuals who have a hard time resisting the temptation to eat. Food responsiveness is a trait that may be passed down via families, but it can also be formed by one’s surroundings and personality.
The PACIFIC randomly assigned clinical study contrasted the scientists’ intervention, dubbed Regulation of Cues, to a behavior weight reduction approach, a control unit, and a group that paired Regulation of Cues with the said behavioral curriculum.
Both the Regulating Cues and behavioral weight loss programs resulted in similar weight decrease after 2 years.
Individuals in the Regulation of Cues side, on the other hand, were able to maintain their weight loss when clinic sessions were decreased to monthly midway through treatment, whereas those in the other groups gained some weight.
Regulating Cues’ appetitive processes may be particularly important for weight reduction among those who have difficulty controlling eating and might be employed in a tailored medicine strategy.
This treatment didn’t impose any dietary restrictions on its subjects. As a result, instead of concentrating just on calories, the program teaches the use of natural signals for when to dine instead of calorie control, and reinforces endurance for urges.
When we eat foods that are very palatable, our dopamine system is triggered, making it difficult to refrain from overindulging in sugar, fat, as well as salt.