Clearer Thinking with Spencer Greenberg 2024年07月16日
What we know and don't know about nutrition (with Gil Carvalho)
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本篇文章探讨了营养学研究的复杂性,解释了为什么营养学研究不像物理实验那样“确定性”强,并介绍了“证据等级”的概念。文章还探讨了人们对营养信息的误解,以及如何避免将食物简单地归类为“好”或“坏”。文章还分析了地中海饮食、生酮饮食、肉食饮食等不同饮食模式的利弊,并探讨了蛋白质摄入量、糖摄入量、肥胖以及体重管理等关键问题。

🤔 **证据等级:**营养学研究不像物理实验那样“确定性”强,因为人体是一个复杂的系统,受多种因素影响。因此,需要根据“证据等级”来评估研究结果的可靠性。等级越高,证据越可靠,例如随机对照试验(RCT)被认为是最高等级的证据。

🧐 **食物的“好坏”:**避免将食物简单地归类为“好”或“坏”。每个人的身体状况、生活方式和基因不同,对食物的反应也各不相同。例如,地中海饮食并非适合所有人,一些人可能更适合其他饮食模式。

💪 **平衡饮食:**保持均衡饮食是健康的关键。这意味着要摄入各种各样的食物,包括水果、蔬菜、全谷物、瘦肉蛋白和健康脂肪。

🧠 **科学思维:**要批判性地思考营养信息,不要盲目相信流行的“营养神话”。要关注可靠的科学证据,并根据自己的情况做出明智的饮食选择。

📊 **体重管理:**体重管理是一个复杂的过程,不仅与卡路里摄入量有关,还与运动、睡眠、压力等多种因素有关。体重管理的目标应该是健康,而不是仅仅追求数字上的改变。

Read the full transcript here.

How do we know what's true in nutrition? Why aren't nutrition studies seemingly as "definitive" as (e.g.) physics experiments often seem to be? What is the "hierarchy of evidence"? Why is there such a disconnect between the kinds of evidence that actually seem to persuade people and the kinds of evidence that scientists view as valid and meaningful? How can we talk about specific foods in ways that avoid labelling them as always good or always bad? Is the Mediterranean diet good for anyone and everyone? Is it better than all other known dietary patterns? Are there healthy ways to do (e.g.) low-carb, high-carb, low-fat, high-fat, and other similar diet types? What do we know about the effects of ketogenic diets? What do we know about the effects of meat-only diets? Are saturated fats always bad? How should we think about mechanistic evidence given for or against a particular food or diet? How much protein should we consume every day? Should we universally reduce our sugar intake? To what extent is excess body fat bad? Since BMI is much criticized, what are the best measures of health for people with excess body fat? Should we avoid blood sugar spikes throughout the day? What percent of people tend to re-gain lost weight after concluding temporary diets? Is caloric intake really the only factor for weight gain or loss? Is the mistrust of nutritionists justified?

Gil Carvalho, MD PhD is a physician, research scientist, science communicator, speaker, and writer. Dr. Carvalho trained as a medical doctor in the University of Lisbon, in his native Portugal, and later obtained a PhD in Biology from the California Institute of Technology. He has published peer-reviewed medical research spanning the fields of genetics, molecular biology, nutrition, behavior, aging, and neuroscience. In parallel with his research career, Dr. Carvalho also has a passion for science communication. He directs and hosts Nutrition Made Simple, which aims to convey fundamental nutrition concepts to a general audience via educational videos. Learn more about him here, and follow him on YouTube, Twitter / X, and Instagram.

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营养学 饮食 健康 证据等级 体重管理
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