Tuesday, June 19, 2012

FAT LOSS : INTRODUCTION TO YO YO DIETING, WEIGHT CYCLING




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FAT LOSS : SLEEP LOSS INCREASES CALORIE INTAKE BUT NOT CALORIE EXPENDITURE




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Bad Sleep Leads To Unhealthy Food Choices

Bad food choices may partially be due to sleep deprivation, according to a new study.
At Sleep 2012, researchers from the University of California show how sleep deprivation impairs the regions in the human brain responsible for food choices.

They state that these findings may help explain the association between obesity and sleep deprivation.

The researchers enrolled 23 healthy individuals to participate in the study. They then conducted two functional magnetic resonance imagine (fMRI) scans on the participants; one after a night of sleep deprivation; one after a normal night's sleep. While being scanned the participants were shown various food items and were asked to rate how much they wanted them.

Stephanie Greer, lead author of the study and a graduate student at the Sleep and Neuroimaging Laboratory at the University of California, Berkeley, explained: "Our goal was to see if specific regions of the brain associated with food processing were disrupted by sleep deprivation."

The team found that brain activity in the frontal lobe of the brain was significantly impaired when participants were sleep deprived.

These findings indicate that sleep deprivation may stop the higher brain functions that are usually vital for making good food choices, instead of changing activity in deeper brain structures that react to basic desire.

Greer said:


"We did not find significant differences following sleep deprivation in brain areas traditionally associated with basic reward reactivity. Instead, it seems to be about the regions higher up in the brain, specifically within the frontal lobe, failing to integrate all the different signals that help us normally make wise choices about what we should eat."


According to Greer, this impairment of the frontal lobe may represent one brain mechanism explaining the association between obesity and sleep deprivation.

Greer explained: "These results shed light on how the brain becomes impaired by sleep deprivation, leading to improper food choices."

Written By Grace Rattue
http://www.medicalnewstoday.com/articles/246560.php



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One Third Of Australians Short On Vitamin D

Almost one in three Australian adults has inadequate vitamin D status, according to a new position statement published in the 18 June issue of the Medical Journal of Australia.

Professor Caryl Nowson, Chair of Nutrition and Ageing at Deakin University, and coauthors wrote that vitamin D status had increasingly become a "significant public health issue in Australia and New Zealand" since the previous position statement released in 2005.

Improving vitamin D status has been shown to reduce all-cause mortality, and vitamin D plus calcium supplementation reduces the risk of falls and fractures in older people, while vitamin D insufficiency is associated with many diseases such as insulin resistance and some cancers, they wrote.

According to the authors, inadequate vitamin D status occurred in more than 50% of women during winter and spring, and in people residing in southern states.

They said for that people with moderately fair skin, adequate vitamin D levels are likely to be maintained in summer by a walk outside with arms (or equivalent area) exposed for 6-7 minutes mid morning or mid afternoon on most days.

"Short UV radiation exposures (of a few minutes) may be more efficient at producing vitamin D and cause less skin damage", they wrote.

"In winter, the task is more difficult, and in many parts of the country, there is only sufficient UVB radiation to produce vitamin D around noon."

The authors cautioned that vitamin D supplementation may be more appropriate than sun exposure for people at high risk of skin cancer.

Most adults are unlikely to obtain more than 5%-10% of their vitamin D requirement from dietary sources, according to the authors.

They said that, assuming minimal sun exposure, the recommended daily dose of vitamin D from dietary sources and supplementation sufficient to maintain adequate vitamin D levels had increased to 600 IU for most people.
http://www.medicalnewstoday.com/releases/246662.php



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Monday, June 11, 2012

Comparative Effects of Low-Carbohydrate High-Protein Versus Low-Fat Diets on the Kidney.

Comparative Effects of Low-Carbohydrate High-Protein Versus Low-Fat Diets on the Kidney.

Source

Department of Medicine, Indiana University School of Medicine, Indianapolis, Indiana;, †Department of Biostatistics and Informatics, Colorado School of Public Health, University of Colorado, Denver, Colorado;, ‡Center for Obesity Research and Education, Temple University, Philadelphia, Pennsylvania;, §Center for Human Nutrition, Washington University School of Medicine, St. Louis, Missouri, ‖Anschutz Health & Wellness Center, University of Colorado Anschutz Medical Campus, Aurora, Colorado.

Abstract

BACKGROUND AND OBJECTIVES:

Concerns exist about deleterious renal effects of low-carbohydrate high-protein weight loss diets. This issue was addressed in a secondary analysis of a parallel randomized, controlled long-term trial.

DESIGN, SETTING, PARTICIPANTS, AND MEASUREMENTS:

Between 2003 and 2007, 307 obese adults without serious medical illnesses at three United States academic centers were randomly assigned to a low-carbohydrate high-protein or a low-fat weight-loss diet for 24 months. Main outcomes included renal filtration (GFR) indices (serum creatinine, cystatin C, creatinine clearance); 24-hour urinary volume; albumin; calcium excretion; and serum solutes at 3, 12, and 24 months.

RESULTS:

Compared with the low-fat diet, low-carbohydrate high-protein consumption was associated with minor reductions in serum creatinine (relative difference, -4.2%) and cystatin C (-8.4%) at 3 months and relative increases in creatinine clearance at 3 (15.8 ml/min) and 12 (20.8 ml/min) months; serum urea at 3 (14.4%), 12 (9.0%), and 24 (8.2%) months; and 24-hour urinary volume at 12 (438 ml) and 24 (268 ml) months. Urinary calcium excretion increased at 3 (36.1%) and 12 (35.7%) months without changes in bone density or clinical presentations of new kidney stones.

CONCLUSIONS:

In healthy obese individuals, a low-carbohydrate high-protein weight-loss diet over 2 years was not associated with noticeably harmful effects on GFR, albuminuria, or fluid and electrolyte balance compared with a low-fat diet. Further follow-up is needed to determine even longer-term effects on kidney function.
PMID:
22653255
[PubMed - as supplied by publisher]


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Slightly elevated blood glucose levels increase risk of heart disease

New research from the University of Copenhagen shows that even slightly higher levels of glucose in the blood noticeably increase the risk of ischemic heart disease. The study involves more than 80,000 people and has just been published in the well-reputed Journal of the American College of Cardiology.

It is not only diabetics who risk heart-related problems resulting from lifelong above-average blood glucose levels. New research from the University of Copenhagen shows that even a slightly elevated level of blood glucose in non-diabetic people results in a conspicuously greater risk of ischemic heart disease.

These results surprised the research team behind the study, because until now cholesterol had quite legitimately been declared the paramount threat to global heart health.

"We know that diabetics and people with high cholesterol levels are prone to ischemic heart disease, but our study also made it possible to look at blood glucose level in isolation. It is surprising that even a slightly higher blood glucose value appears to be dangerous over a longer period – and that sugar alone makes a negative difference," says Marianne Benn, chief physician at Copenhagen University Hospital and associate professor at the University of Copenhagen.

Healthy people without diabetes have a normal, fasting blood glucose value of less than 6 mmol (=108 mg) glucose per litre blood. However, the study published in the Journal of the American College of Cardiology shows that over many years, a blood glucose value of only 1 mmol (=18 mg) per liter above normal increases the risk of heart attack by a surprising 69 per cent.

Sugar in the spotlight

Using observational studies combined with genetic analyses, researchers were able to show in a group of 80,522 Danes drawn from the general population that a slightly elevated level of blood glucose is enough in its own to damage the heart.

Observational studies are not enough to document a correlation between elevated blood glucose and heart disease. Participants in such studies who have elevated blood glucose levels may share characteristics or physical problems that influence heart and weight – in contrast, the genetic analyses used in the present studies strip distracting elements from the analyses from the three large population studies. Sugar gets the full focus.

The three population-based studies that provided the basis for the scientific article are: The Copenhagen General Population Study, The Copenhagen City Heart Study, and The Copenhagen Ischemic Heart Disease Study.

Research can be used for prevention

The scientists believe that glucose impacts the risk of ischemic heart disease directly, but are still unsure why. However, they recommend that the general intake of sugar should be limited for the benefit of health worldwide:

"The World Health Organization estimates that 6 per cent of all deaths are due to elevated blood glucose. Therefore, our results may potentially have great importance for the design of programmes to prevent heart disease and early death worldwide," explains Børge Nordestgaard, chief physician at Copenhagen University Hospital and clinical professor at the Faculty of Health and Medical Sciences, University of Copenhagen.

Heart attacks, atherosclerosis and angina – also known as ischemic heart disease – are the most common cause of death among adults worldwide. According to the World Health Organization, 17 million people die each year from heart-related diseases – a number that is expected to rise in the years ahead.

http://www.eurekalert.org/pub_releases/2012-06/uoc-seb060812.php


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How The Brain Becomes Impaired By Sleep Deprivation, Leading To Improper Food Choices

MRI scans from a study presented at SLEEP 2012 reveal how sleep deprivation impairs the higher-order regions in the human brain where food choices are made, possibly helping explain the link between sleep loss and obesity that previous research has uncovered.

Twenty-three healthy adults participated in two sessions using functional magnetic resonance imaging (fMRI), one after a normal night's sleep and a second after a night of sleep deprivation. In both sessions, participants rated how much they wanted various food items shown to them while they were inside the scanner.

"Our goal was to see if specific regions of the brain associated with food processing were disrupted by sleep deprivation," said lead author Stephanie Greer, a graduate student at the Sleep and Neuroimaging Laboratory at the University of California, Berkeley.

Results show that sleep deprivation significantly impaired brain activity in the frontal lobe, a region critical for controlling behavior and making complex choices, such as the selection of food to eat. The study suggests that sleep loss may prevent the higher brain functions normally critical for making appropriate food choices, rather than necessarily changing activity in deeper brain structures that react to basic desire.

"We did not find significant differences following sleep deprivation in brain areas traditionally associated with basic reward reactivity," Greer said. "Instead, it seems to be about the regions higher up in the brain, specifically within the frontal lobe, failing to integrate all the different signals that help us normally make wise choices about what we should eat."

She added that this failure of the frontal lobe to optimally gather the information needed to decide on the right types of foods to eat - such as how healthy relative to how tasty an item may be - may represent one brain mechanism explaining the link between sleep loss and obesity.

"These results shed light on how the brain becomes impaired by sleep deprivation, leading to improper food choices," Greer said.
http://www.medicalnewstoday.com/releases/246378.php


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Junk Food May Be More Appealing To Tired Brains

A new study that used brain scans of people who had not had enough sleep suggests junk food may be more appealing to tired brains.

Scientists found that when normal weight volunteers looked at unhealthy food during a period of sleep restriction, the reward centers in their brains were more active than when they looked at the pictures after having slept regularly.

The researchers, from St Luke's - Roosevelt Hospital Center and Columbia University in New York, were using functional magnetic resonance imaging (fMRI) to better understand the link between sleep restriction and obesity.

They compared brain scans of 25 male and female volunteers when they were shown images of healthy and unhealthy foods after five nights of sleep restriction (no more than four hours of sleep a night) and regular sleep (up to 9 hours a night).

The unhealthy foods included nutrient poor foods such as candy and pepperoni pizza, and the healthy foods included nutrient rich foods such as oatmeal, fruits and vegetables.

The study findings were presented last weekend at SLEEP 12, the 26th annual meeting of the Associated Professional Sleep Societies (APSS) in Boston.

Principal investigator Dr Marie-Pierre St-Onge, a Research Associate with the New York Obesity Research Center, told the press:

"The same brain regions activated when unhealthy foods were presented were not involved when we presented healthy foods."

"The unhealthy food response was a neuronal pattern specific to restricted sleep. This may suggest greater propensity to succumb to unhealthy foods when one is sleep restricted," she added.

St-Onge said the findings support the idea that insufficient sleep affects appetite regulation and obesity.

Previous studies have already shown that restricted sleep makes people tend to eat more, and that people report a greater desire for sweet and salty food when they have been sleep-deprived.

The study also showed that participants ate more overall and ate more fat after restricted sleep than they did after regular sleep.

Funds from the National Institutes of Health (NIH) helped pay for the study.

Written by Catharine Paddock PhD
http://www.medicalnewstoday.com/articles/246402.php


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Thursday, June 7, 2012

Egg Proteins For Breakfast Keeps You Feeling Full For Longer

Individuals who consume egg proteins for breakfast are more likely to feel full during the day than those whose breakfasts contain wheat protein. Results from the study, conducted by Dr. Nikhil Dhurandhar, Pennington Biomedical Research Center, Louisiana, USA, and colleagues were presented at the 19th European Congress on Obesity in Lyon, France.
The researchers enrolled 20 overweight or obese, but otherwise healthy individuals to participate in the study in order to compare the satiating (hunger-satisfying) effect of an egg breakfast (EB) to that of a ready-to-eat cereal breakfast (CB) - matched for macronutrient composition and energy density (ED) - but containing differing protein quality.

Participants were randomly assigned to eat either an EB or CB for one week under supervision. After a two-week gap period, the two groups swapped over. On days 1 and 7 of each test week, the researchers provided a structured buffet lunch in order to examine how hungry participants were after their breakfasts.

The researchers found that participants who ate an EB felt fuller before lunch, and ate less at lunch on days 1 and 7 during the EB week, than during the CB week.

During the three hour period between breakfast and lunch, the team found that participants in the EB group also had lower concentrations of the hunger-stimulating hormone acylated ghrelin, as well as increased PYY3-36 (a hormone that signals satiety secreted by the intestines).

Dhurandhar explained:


"This study shows that diets with higher protein quality may enhance satiety, leading to better compliance and success of a weight loss diet."



Boiled eggs
Waking up to an egg-breakfast keeps you feeling fuller for longer


Concerns regarding diets high in protein consumption affecting liver and/or kidney function could be addressed by using lower quantities of high quality protein, such as that from eggs.

Dhurandhar continues:


"Long-term weight loss trials to compare the manipulation of protein quality without increasing protein quantity should be explored.

This study raises the question: are some foods with higher protein quality nature's appetite suppressants?"


Written by Grace Rattue

http://www.medicalnewstoday.com/articles/245353.php


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Brown Fat Activated By Cold, Not Ephedrine

Researchers at Joslin Diabetes Center have shown that while a type of "good" fat found in the body can be activated by cold temperatures, it is not able to be activated by the drug ephedrine.

The finding, published in PNAS USA Early Edition, may lead to drugs or other methods aimed at activating the good fat, known as brown fat. When activated, brown fat burns calories and can help in the battle against obesity.

"We propose that agents that work similarly to cold in activating brown fat specifically can provide promising approaches to fighting obesity while minimizing other side effects," said Aaron Cypess, M.D., Ph.D., an assistant investigator and staff physician at Joslin and lead author of the paper.

"At the same time, we now know that ephedrine is not the way to do it," he added.

Brown fat is found in humans naturally and consumes calories to generate heat. Prior studies had shown that brown fat can be activated by cold exposure in a process called non-shivering thermogenesis.

Researchers have been working for years to find ways to activate brown fat.

Ephedrine, a decongestant and bronchodilator, has been used as a weight loss drug because it increases the number of calories burned. However, there are side effects.

In this study, the Joslin team tested 10 study subjects in three ways. They were each separately given injections of ephedrine, given injections of saline as a control, and made to wear "cooling vests" that had water cooled to 57 degrees pumped into them. After each intervention, the brown fat activity was measured using PET/CT scans.

The researchers found that brown fat activity was the same following both the ephedrine and saline injections. However, after the subjects wore the cooling vests for two hours, their brown fat activity was stimulated significantly.

Both interventions - ephedrine injections and the wearing of the cooling vests - did result in the same number of calories being burned, Dr. Cypess noted.

"But we found that ephedrine was not using brown fat to do it," he said. "This is the first time it has been found that ephedrine does not turn on brown fat."

Both interventions had other effects on the sympathetic nervous system - which activates the fight or flight response - such as increased blood pressure, but those associated with brown fat activation were fewer, the study showed.

"Mild cold exposure stimulates (brown fat) energy expenditure with fewer other systemic effects, suggesting that cold activates specific sympathetic pathways," the paper concludes. "Agents that mimic cold activation of (brown fat) could provide a promising approach to treating obesity while minimizing systemic effects."

As a result of the findings, drug companies may find it easier to come up with agents that stimulate brown fat to help people lose weight, Dr. Cypess said.

One method may be simply to design cooling vests that people can wear to help them lose weight. A future study will have subjects wear the vests for several weeks to see what happens, Dr. Cypess said.

"Will they get the same health benefits they would have seen with several weeks of exercise? That's the billion dollar question."

The findings should also be of interest to heart researchers interested in the mechanisms of activation of the sympathetic nervous system, he added.
http://www.medicalnewstoday.com/releases/246251.php



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Tuesday, June 5, 2012

New Insights Into The Health Implications Of Different Types Of Trans Fat

The latest research builds on ground-breaking new knowledge on a special 'family' of natural trans fats that are produced by ruminant animals such as dairy and beef cattle, goats and sheep, and found in the milk and meat from these animals. The findings strengthen the evidence that, unlike industrial trans fats, these natural ruminant trans fats are not harmful and may in fact have health-enhancing potential.

The key findings were presented at the 10th Congress for the International Society for the Study of Fatty Acids & Lipids (ISSFAL).

"We are learning there is a very important public health message to convey about ruminant natural trans fats and how these are different from the industrial trans fats that have been targeted as harmful to health," says Dr. Spencer Proctor, Director of the Metabolic and Cardiovascular Diseases Laboratory at the University of Alberta in Canada. "The research indicates that consuming these natural trans fats as part of a balanced diet is not a health concern. On the contrary, there is increasing evidence these are 'good fats' and could be fundamentally health-enhancing. They should not be an unintended target of the bid to rid the diet of trans fats."

ISSFAL is an International Scientific Society established in 1991, with members from more than 40 countries including scientists, medical professionals, educators, administrators, communicators and others with an interest in the health effects of dietary fats, oils and lipids. Among a number of key functions, ISSFAL has taken on an important role in interpreting the new facts in each of these areas into sound nutritional advice for the public.

Proctor chaired a Symposium at the ISSFAL Congress that focused on the health implications of natural ruminant trans fatty acids. Also presenting supporting findings were Dr. Jean-Michel Chardigny, National Institute for Agricultural Research (INRA), France; and Dr. Marianne Uhre Jakobsen, Associate Professor, Public Health, Aarhus University, Denmark.

The research to date is based on a strong foundation of animal model studies as well as a growing number of human studies, say these scientists. "Our knowledge of natural trans fats is relatively recent and we will continue to learn more about the human health implications," says Chardigny. "But clearly we know they are different from industrial trans fats and should not be painted with the same brush."

As a leading example, Chardigny presented findings of his meta-analysis of 13 human intervention studies that have examined the impact of natural trans fats on cardiovascular health risk factors. While there is a large body of research confirming detrimental effects of industrial trans fats, the research to date on natural trans fats has revealed no such effects.

"There is no association between natural trans fats intake and cholesterol-dependent cardiovascular risk factors," says Chardigny.

This conclusion was further supported by Jakobsen's review of observational epidemiologic studies. "The findings indicate that intake of natural trans fats is not associated with coronary heart disease within the range of intake in the general population."

The scientific knowledge points to the need to clearly differentiate between natural and industrial trans fats on food labels and in health recommendations, say these scientists. At meetings in and around ISSFAL they and colleagues are exploring approaches for further international collaboration among researchers as well as health and food regulatory authorities to make progress on this front.

"We want to help the public better understand the very different health implications of the two different categories of trans fats, including through the nutrition information they get on food labels," says Proctor. "We're confident we can achieve that by continuing to work together."

http://www.medicalnewstoday.com/releases/246154.php


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Monday, June 4, 2012

Fatty Acid Found in Fish Prevents Age-Related Vision Loss, Study Suggests

An omega-3 fatty acid found in fish, known as DHA, prevented age-related vision loss in lab tests, according to recent medical research from the University of Alberta.
Yves Sauvé, a researcher in the Faculty of Medicine & Dentistry, and his team discovered that lab models fed DHA did not accumulate a toxic molecule at the back of the eyes. The toxin normally builds up in the retina with age and causes vision loss.

"This discovery could result in a very broad therapeutic use," says Sauvé, whose work was recently published in the peer-reviewed journal Investigative Ophthalmology & Visual Science.

"In normal aging, this toxin increases twofold as we age. But in lab tests, there was no increase in this toxin whatsoever. This has never been demonstrated before -- that supplementing the diet with DHA could make this kind of difference."

The team recently started another study, looking at people who have age-related macular degeneration, a condition that results in loss of central vision and is the main cause of blindness in people over the age of 50. The researchers will look for DNA markers in the blood of study participants. The team wants to determine whether participants with certain genetic markers will respond better to increasing amounts of DHA in their diet, and if so, why.

Sauvé is a researcher in the departments of ophthalmology and physiology at the U of A.
Various organizations funded the research; the primary funder was the Canadian Institutes of Health Research.

http://www.sciencedaily.com/releases/2012/05/120530152159.htm


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PCB Exposure Linked to Increased Abdominal Fat


There is a correlation between high levels of the environmental toxin PCB and the distribution of body fat to the abdomen. This is shown in a new study published May 29 in the scientific journal Obesity. Abdominal fat is already known to increase the risk of diabetes and high blood pressure, among other conditions.

Fat inside the abdomen (visceral fat) is considerably more dangerous that fat near the surface of the body (subcutaneous fat). For instance, fat in the abdomen has previously been linked to the development of diabetes. Monica Lind, associate professor in environmental medicine at the Section for Occupational and Environmental Medicine, together with Lars Lind, professor of medicine, has analysed data from the so-called PIVUS study, which comprises more than 1,000 70-year-olds in Uppsala.

From the same material they have previously shown that PCB can predict the development of diabetes. In the present study, these researchers measured levels in the blood of 23 persistent organic environmental toxins in the more than 1,000 70-year-old women and men. In nearly 300 of them, with the aid of magnetic imaging, they also investigated the amount of fat in various parts of the abdomen. Previous studies have used only BMI as a measure of fatness. They found that having high levels of the highly chlorinated and very persistent compound PCB189 was related to a high proportion of fat in the abdomen.

"These findings may indicate that PCB189, which was also related to developing diabetes, may be of significance in how fat is stored in the body," says Monica Lind.

To understand the underlying mechanism, more research is needed in the form of controlled laboratory studies. According to Monica Lind, there are several possible causes. For example, it would be interesting to study whether there is a hormonal impact on fat metabolism, an inhibition of the breakdown of cortisol, or an inhibition of the creation of oestrogen.
http://www.sciencedaily.com/releases/2012/05/120529102423.htm


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New research shows runners can improve health and performance with less training

The new 10-20-30 training concept can improve both a person's running performance and health, despite a significant reduction in the total amount of training. This is the conclusion of a study from University of Copenhagen researchers just published in the renowned scientific Journal of Applied of Physiology.
Over the course of seven weeks, runners were able to improve performance on a 1500-metre run by 23 seconds and almost by a minute on a 5-km run – and this despite a 50 per cent reduction in their total amount of training. These are just some of the results from a research project involving 18 moderately trained runners following the 10-20-30 training concept developed by researchers from the Department of Exercise and Sport Sciences at the University of Copenhagen.
In addition to enhancing running performance, the runners from the project also had a significant decrease in blood pressure and a reduction in cholesterol in the blood.
"We were very surprised to see such an improvement in the health profile considering that the participants have been running for several years," says Professor Jens Bangsbo, Department of Exercise and Sport Sciences, who heads the project.
"The results show that the very intense training has a great potential for improving health status of already trained individuals," says Professor Bangsbo.
PhD student Thomas Gunnarsson adds that the emotional well-being of the participants also improved over the span of the project.
"We found a reduction in emotional stress when compared to control subjects continuing their normal training based on a recovery-stress questionnaire administered before and after the 7-week training period," explains Gunnarsson.
The 10-20-30 training conceptThe 10-20-30 training concept consists of a 1-km warm-up at a low intensity followed by 3-4 blocks of 5 minutes running interspersed by 2 minutes of rest. Each block consists of 5 consecutive 1-minute intervals divided into 30, 20 and 10 seconds of running at a low, moderate and near maximal intensity, respectively.
30 minutes is all you needAccording to Professor Bangsbo, the 10-20-30 training concept is easily adapted in a busy daily schedule as the time needed for training is low. A total of 20-30 minutes including warm-up is all that is needed. Since the 10-20-30 concept deals with relative speeds and includes low speed running and 2-minute rest periods, individuals with different fitness levels and training backgrounds can perform the 10-20-30 training together.
"The training was very inspiring. I could not wait to get out and run together with the others. Today, I am running much faster than I ever thought possible," says Katrine Dahl, one of the participants in the study.

###

The study was supported by the Nordea-fonden, Copenhagen, Denmark, and the results are published in the Journal of Applied of Physiology.

http://www.eurekalert.org/pub_releases/2012-05/uoc-nrs053012.php


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