Monday , December 5 2016
Home / News / Eat pears to cut body weight this season

Eat pears to cut body weight this season

Various types of pears are seen at the Safeway store in Wheaton, Maryland February 13, 2015.    REUTERS/Gary Cameron   (UNITED STATES)
Various types of pears are seen at the Safeway store in Wheaton, Maryland February 13, 2015. REUTERS/Gary Cameron (UNITED STATES)

Washington: The season to cherish sweet pears is here, but if you doubt whether to add this fruit to your grocery list or not, then according to a recent study consumption of pears lowers body weight.

In a new study, ‘Fresh Pear Consumption is Associated with Better Nutrient Intake, Diet Quality, and Weight Parameters in Adults: National Health and Nutrition Examination Survey 2001-2010,’ conducted by the Louisiana State University, researchers found out that adult pear consumers had a lower body weight than non-pear consumers and they were 35 percent less likely to be obese.

The epidemiologic study, led by Carol O’Neil, used a nationally representative analytic sample to examine the association of fresh pear consumption with nutrient intake, nutrient adequacy, diet quality, and cardiovascular risk factors in adults.

O’Neil said that the association between pears and lower body weight is very exciting and they believe fiber intake may have driven the lower body weights that were seen in this study because there was no difference in energy intake or level of physical activity found between the fresh pear consumers and non-consumers.

In addition to discovering a correlation between fresh pear consumers and lower body weight, the study found that pear consumption was associated with higher diet quality.

Moreover, the consumption of one medium fresh pear per day had a positive effect on nutrient intake since consumers had higher usual intakes of dietary fiber, vitamin C, magnesium, copper, and potassium, and higher mean intakes of total sugars; consumers of fresh pears also had lower intakes of total, monounsaturated fatty acids, saturated fatty acids, and added sugars.

The study is published in the journal ‘Nutrition and Food Science.’ (ANI)