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Negative-calorie food

Type of dieting food

Type of dieting food

A negative-calorie food is food that supposedly requires more food energy to be digested than the food provides. Its thermic effect or specific dynamic action—the caloric "cost" of digesting the food—would be greater than its food energy content. Despite its recurring popularity in dieting guides, there is no evidence supporting the idea that any food is calorically negative. While some chilled beverages are calorically negative, the effect is minimal and requires drinking very large amounts of water, which can be dangerous, as it can cause water intoxication.

Controversy

There is no evidence to show that any of these foods have a negative calorific impact. Foods claimed to be negative in calories are mostly low-calorie fruits and vegetables such as celery, grapefruit, orange, lemon, lime, apple, lettuce, broccoli, and cabbage.

Diets based on negative-calorie food do not work as advertised but can lead to weight loss because they satisfy hunger by filling the stomach with food that is not calorically dense.

Chewing gum has been speculated as a "negative-calorie food"; A study on chewing gum reported mastication burns roughly 11 kcal per hour. Therefore, to reach "negative-calorie" one has to chew for almost 6 minutes per kcal (one chewing gum can have a large range of kcal from around 2 to 15 kcal).

References

References

  1. "Last Word: Eat and slim".
  2. (2014). "Investigating the effects of negative-calorie diet compared with low-calorie diet under exercise conditions on weight loss and lipid profile in overweight/obese middle-aged and older men.". Turk J Med Sci.
  3. (3 January 2008). "Does Drinking Ice Water Burn Calories?". CBS Interactive.
  4. (18 April 2012). "Why Calories Count: From Science to Politics". University of California Press.
  5. Snyderman, Nancy. (6 May 2009). "There Are No Negative-Calorie Foods: Debunking 10 Myths About Dieting".
  6. Shepphird, Sari Fine. (2009). "100 Questions & Answers About Anorexia Nervosa". Jones & Bartlett.
  7. (September 2005). "The effects of a low-fat, plant-based dietary intervention on body weight, metabolism, and insulin sensitivity". The American Journal of Medicine.
  8. Levine, James. (30 December 1999). "The Energy Expended in Chewing Gum". The New England Journal of Medicine.
  9. United States [[Food and Drug Administration]]. (22 November 2013}}{{dead link). "Guidance for Industry: A Food Labeling Guide". United States Food and Drug Administration.
  10. (2006). "Disease Control Priorities in Developing Countries". Oxford University Press.
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