Nutritional composition of fad diets published on websites and blogs

Abstract

ObjectiveTo analyze quantitatively the diets available on blogs and websites. MethodsThe following 15 diets were analyzed: low-carb diet, gluten-free diet and intermittent fasting diet using the Virtual Nutri software program. The nutrients analyzed were as follows: carbohydrates, fi bers, proteins, lipids, iodine, sodium, calcium, magnesium, iron, zinc, manganese, phosphorus, selenium, vitamins A, C, B6, B12, D, niacin, and folate. The nutrient values were compared with the Dietary Reference Intake recommendation for adults between the ages of 19-50 years. The macronutrient adequacy percentage was based on a 2000-kcal diet for a healthy life, as recommended by the World Health Organization. ResultsIt was observed that most of the composition of macro and micronutrients was lower than the one established by the World Health Organization and the Dietary Reference Intake recommendation for adults between the ages of 19-50 years. ConclusionLong-term dieting can be a risk factor for several defi ciency diseases and may endanger the health of individuals.

Factors Underlying Food Choice Motives in a Brazilian Sample: The Association with Socioeconomic Factors and Risk Perceptions about Chronic Diseases

“…There are many diets extolled by the media, known as fad diets, in which the nutritional composition (carbohydrate, protein, or fat content), caloric value, and the final result of the diet on the body are often highlighted [54]. Moreover, information about diets is published in blogs and magazines, including menus, with the attraction of quick results, which can potentially put consumers who follow these recommendations without professional counseling at risk [55,56]. These considerations raise attention to the interdisciplinary aspect of food choices/behavior, which requires, consequently, interdisciplinary approaches in health and policy practices.…”

Nutritional analysis of diets searched on the internet and potential health impacts

“…Tal resultado corrobora os achados de pesquisas prévias que analisaram dietas publicadas em revistas direcionadas ao público feminino e sites. [24][25][26] A premissa da restrição de carboidratos está baseada no fato de que a glicose é o principal secretagogo de insulina, um hormônio anabólico cuja função, de maneira geral, é inibir quebra e promover o estoque de nutrientes. Dessa forma, a restrição de carboidratos e a consequente redução dos níveis de insulina aumentariam a oxidação de lipídeos e reduziriam os estoques de gordura.…”