New research suggests that the key to weight loss is the quality of a diet, rather than the quantity of food eaten.
Upstate registered dietitian nutritionist Maureen Franklin goes over the research, which was published recently in the Journal of the American Medical Association, on this week’s “HealthLink on Air.” For the study, participants followed either low-fat or low-carbohydrate diets for a year and also attended 22 sessions with registered dietitian nutritionists that focused on behavior modification. The results were that both groups lost weight, an average of 11 or 13 pounds.
Also this week: troubling trends that contribute to the opioid epidemic, and what Appalachia has in common with Central New York.
Tune in this Sunday, June 10 at 6 a.m. and 9 p.m. for "HealthLink on Air."