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Ready-to-eat cereal after dinner causes weight loss of 4.1 lbs in one month
Wednesday, August 18, 2004 9:37 am Email this article
People who were identified themselves as night-snackers, lost an average of 4.1 pounds in one month by eating one serving of "ready-to-eat" cereal and low-fat milk an hour-and-a-half after their evening meal compared to a weight loss of 0.3 pounds for those not eating cereal.
This according to a study from Wayne State University in Detroit, Michigan.
The study involved adults who were 18- to 65-years-old, with a body mass index (BMI) of 25 or more, with self-reported night snacking behaviors, who were randomized into a cereal group and a no-cereal group.
Snacking at night after dinner may constitute a significant proportion of total daily calorie intake and contribute to overweight and obesity in some individuals who are night snackers.
The cereal group was instructed to consume a serving of ready-to-eat cereal with low-fat milk 90 minutes after their evening meal.
The non-cereal group continued their regular diet.
Cereal reduced daily calorie intake by 397 calories
People eating cereal at least 20 days out of the month reduced their total daily caloric intake by an average of 397 calories per day, whereas, the non-cereal group reduced their calorie intake by an average of 23 calories per day.
Cereal reduced after-dinner calorie intake by 141 calories
People in the cereal group ate 141 fewer calories after dinner than at the beginning of the study compared to an increase of 86 calories in the non-cereal group.
“Eating ready-to-eat cereal after the evening meal may attenuate caloric intake in night snackers and promote weight loss in compliant individuals,” the authors of the study concluded.
Waller S, Vander Wal JS, Klurfeld D, McBurney M, Cho S, Bijlani S, Dhurandhar N. Evening ready-to-eat cereal consumption contributes to weight management. J Am Coll Nutr. 2004 Aug, 23(4):316-21.
AUTHOR’S CONTACT INFORMATION
William Hardy Chair in Obesity Research
Department of Nutrition and Food Science
Wayne State University
Detroit, MI 48202
Presented at the annual meeting of the American College of Nutrition, San Antonio, TX, October 2002
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