有關(guān)于減肥的英語文章

　　不用健康安排，憑堅(jiān)持不懈去努力忍受就會很苗條，忍受饑餓，別一減肥就怕會失敗，許多奇跡我們相信才會存在。下面是學(xué)習(xí)啦小編帶來的有關(guān)于減肥的英語文章，歡迎閱讀!

　　有關(guān)于減肥的英語文章篇一

　　手握涼水瓶健身更有效

　　U.S researchers have found cooling your hand palms increases the capacity for exercise, the Daily Mail reported.

　　英國《每日郵報(bào)》報(bào)道，美國科學(xué)家發(fā)現(xiàn)，運(yùn)動同時(shí)給手掌降溫，有助于增強(qiáng)鍛煉效果。

　　The team from Stanford University, California, studied the effect in a group of obese women aged 30 to 45 following an exercise program. All were asked to work out with their hands in a bottle of water at different temperatures. For half of the 24 women, the water was at 16C while for the other half the temperature was raised to the normal body temperature level of 37C.

　　美國加州斯坦福大學(xué)研究團(tuán)隊(duì)分析了一群30-45歲的肥胖女性參加鍛煉后的效果。所有志愿者被要求手握不同溫度的瓶裝水進(jìn)行鍛煉。24名女性中，一半的人手握16攝氏度的瓶裝水，另一半握著與體溫相同的37攝氏度的水。

　　Over a period of three months the women with cooled hands lost almost 3 inches off their waists, lowered their blood pressure and increased their exercise heart rate. Those whose hands were kept at body temperature showed no such improvements.

　　經(jīng)過3個(gè)月時(shí)間，手握冷水的女性在鍛煉后，他們的腰圍減少了差不多3英寸(約7.62厘米)，血壓降低，心率增強(qiáng)。而手握與體溫相同的水瓶的女性，沒有取得這些效果。

　　有關(guān)于減肥的英語文章篇二

　　低血糖指數(shù)飲食

　　A diet based on healthy carbohydrates-rather than a low-fat or low-carbohydrate diet-offersthe best chance of keeping weight off without bringing unwanted side effects, a studypublished Tuesday in the Journal of the American Medical Association suggests.

　　《美國醫(yī)學(xué)學(xué)會雜志》(Journal of the American Medical Association)6月26日刊登的一項(xiàng)研究報(bào)告指出，以健康碳水化合物為主的飲食──而非低脂或低碳水化合物飲食──能達(dá)到最佳的減肥效果，并且不會帶來副作用。

　　Study participants following a low-glycemic-index diet, which is similar to a Mediterranean dietand focuses on fish, fruit, vegetables, nuts and whole grains, also saw improved cholesterollevels and other important markers that lower the risks of developing heart disease anddiabetes. Such a diet might include minimally processed oatmeal, almonds, brown rice, beansand healthy fats like olive oil, among other foods.

　　研究發(fā)現(xiàn)，遵循低血糖指數(shù)飲食方案的研究對象的膽固醇水平及其他幾項(xiàng)降低罹患心臟病和糖尿病風(fēng)險(xiǎn)的重要指標(biāo)也有所改善。低血糖指數(shù)飲食與地中海式飲食相似，主要食用魚類、水果、蔬菜、堅(jiān)果和全谷物食品。該種飲食也可包括輕微加工過的燕麥片、杏仁、糙米、豆類和以橄欖油為代表的健康油脂等食物。

　　The study was led by researchers at the New Balance Foundation Obesity Prevention Center atBoston Children's Hospital and funded by the National Institutes of Health and the New BalanceFoundation, which is affiliated with the athletic-shoe maker. It was designed to assess howeach of three common diets affects the ability to keep weight off. Participants had all of theirfood prepared for them, and their food intake was monitored. They ate many meals at thehospital, picking up others to eat at home.

　　這項(xiàng)研究由波士頓兒童醫(yī)院(Boston Children's Hospital)新百倫基金肥胖預(yù)防中心(New BalanceFoundation Obesity Prevention Center)的研究人員主導(dǎo)，由美國國立衛(wèi)生研究院(National Institutesof Health)和運(yùn)動鞋制造商新百倫旗下的新百倫基金會(New Balance Foundation)提供資助。研究旨在評估三種日常飲食方案對減肥效果的影響。研究對象只吃研究人員為其準(zhǔn)備的食物，他們的進(jìn)食過程也受到監(jiān)控。他們有時(shí)在醫(yī)院用餐，有時(shí)將食物帶回家吃。

　　David Ludwig, one of the study's authors and the director of the center, explained that mostpeople struggle to keep weight off. Previous studies have shown that weight loss reduces thebody's daily energy expenditure-or how many calories the body burns through activity andjust by resting-making it easy to regain weight. Dr. Ludwig's study was designed to look at theimpact of the three diets on measures of energy expenditure, in addition to assessinghormones, fat levels in the blood and other health markers.

　　研究報(bào)告作者之一、肥胖預(yù)防中心主任大衛(wèi)•路德維希(David Ludwig)解釋說，大多數(shù)人都在費(fèi)盡心機(jī)減肥。以往的研究已經(jīng)證明，體重減輕會降低身體每日的能量支出──即身體通過活動或只是靜止不動燃燒掉的卡路里──這樣使得體重容易反彈。路德維希的研究旨在觀察三種飲食方案對熱量消耗量的影響，同時(shí)評估血液中的激素和脂肪水平以及其他的健康指標(biāo)。

　　The study's 21 participants, 18 to 40 years old, initially lost 10% to 15% of their body weightduring a three-month diet that contained about 45% of total calories from carbohydrates, 30% from fat and 25% from protein.

　　21名研究對象年齡在18到40歲之間。他們在最初的三個(gè)月里減掉了10%-15%的體重，這三個(gè)月里他們遵循的飲食方案中45%的熱量來自碳水化合物，30%來自脂肪，還有25%來自蛋白質(zhì)。

　　A month later, participants were placed on one of three diets for a month: a low-fat diet limitingfats to 20% of total calories; a low-carbohydrate diet modeled on the Atkins diet, limitingcarbohydrate intake to 10% of total calories; and a low-glycemic-index diet, which contained40% of total calories from carbohydrates, 40% from fats and 20% from protein. Participantswere then switched to the other two diets during two additional four-week periods.

　　一個(gè)月后，他們分別開始遵循這三種飲食方案中的一種：低脂飲食，脂肪占總熱量攝入的20%;阿特金斯飲食法(Atkins diet)的低碳水化合物飲食，碳水化合物的攝入量只占總熱量攝入的10%;還有低血糖指數(shù)飲食，其中碳水化合物占總熱量的40%，脂肪占40%，蛋白質(zhì)占20%。四周后改為下一種飲食方案，再過四周改為第三種飲食方案。

　　"The low-fat diet had the worst effect" on energy expenditure, Dr. Ludwig said. Participants onthat diet also had increases in triglycerides, a type of fat, and lower levels of so-called goodcholesterol. "We should avoid severely restricting any major nutrient and focus on the qualityof the nutrient," he said.

　　路德維希博士說，低脂飲食對增加能量支出的效果最差。遵循這種飲食方案的研究對象還出現(xiàn)了甘油三酯(一種脂肪)水平上升，所謂的有益膽固醇的水平也有所降低。他說，我們應(yīng)當(dāng)避免嚴(yán)格控制任何一種主要營養(yǎng)素，而應(yīng)該注意保證營養(yǎng)素的質(zhì)量。

　　Dr. Ludwig said those on the low-carb diet had the biggest boost in total energy expenditure,burning about 300 calories more per day than those on the low-fat diet-about the same as anhour of moderate exercise. But that bump came at a cost: increases in cortisol, a stresshormone, and a measure of inflammation called CRP, which can raise the risk of developingheart disease and diabetes.

　　路德維希博士說，遵循低碳水化合物飲食的研究對象總能量支出的增幅最大，每日消耗量比低脂飲食者多300卡路里左右──這幾乎等于一小時(shí)中等強(qiáng)度運(yùn)動所消耗掉的能量。然而如此突出的效果是有代價(jià)的：應(yīng)激素皮質(zhì)醇水平升高，此外還導(dǎo)致一種名為C反應(yīng)蛋白(CRP)的炎癥標(biāo)志物水平升高，它會增加罹患心臟病和糖尿病的風(fēng)險(xiǎn)。

　　Those on the low-glycemic-index diet burned about 150 calories a day more than those on thelow-fat diet without any negative impacts on cholesterol levels or various hormones, making itthe ideal diet, Dr. Ludwig said. The glycemic index measures the impact of carbohydrates onblood-sugar levels.

　　路德維希博士說，低血糖指數(shù)飲食者的日消耗熱量約比低脂飲食者多150卡路里，同時(shí)對膽固醇水平和各類激素水平?jīng)]有任何消極影響，這使它成為理想的飲食結(jié)構(gòu)。血糖指數(shù)衡量的是碳水化合物對血糖水平的影響。

　　A second study in the same medical journal showed that people in an 18-month weight-lossprogram that started with monthly meetings lost nearly as much weight as those in a muchcostlier program of the same duration with group sessions that initially met weekly. Thatstudy, led by researchers at the University of Pittsburgh, found that the monthly program cutabout 0 off the cost of a class="main">