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Introduction Substantial research effort has been invested to identify the caloric restriction (CR) mimetics that can be deployed to enhance lifespan and health span (1). However, the longevity dividend produced [...], The comprehensive assessment of long-term effects of reducing intake of energy (CALERIE-II; NCT00427193) clinical trial established that caloric restriction (CR) in humans lowers inflammation. The identity and mechanism of endogenous CR-mimetics that can be deployed to control obesity-associated inflammation and diseases are not well understood. Our studies have found that 2 years of 14% sustained CR in humans inhibits the expression of the matricellular protein, secreted protein acidic and rich in cysteine (SPARC), in adipose tissue. In mice, adipose tissue remodeling caused by weight loss through CR and low-protein diet feeding decreased, while high-fat diet-induced (HFD-induced) obesity increased SPARC expression in adipose tissue. Inducible SPARC downregulation in adult mice mimicked CR's effects on lowering adiposity by regulating energy expenditure. Deletion of SPARC in adipocytes was sufficient to protect mice against HFD-induced adiposity, chronic inflammation, and metabolic dysfunction. Mechanistically, SPARC activates the NLRP3 inflammasome at the priming step and downregulation of SPARC lowers macrophage inflammation in adipose tissue, while excess SPARC activated macrophages via |NK signaling. Collectively, reduction of adipocyte- derived SPARC confers CR-like metabolic and antiinflammatory benefits in obesity by serving as an immunometabolic checkpoint of inflammation.

Author(s): Maureen Megson [sup.1] , Rena Wing [sup.2] , Tricia M. Leahey [sup.1] Author Affiliations: (1) Department of Allied Health Sciences, University of Connecticut College of Agriculture and Natural Resources, [...], This study examined the effects of breakfast eating and eating frequency on objectively assessed BMI and weight loss outcomes among adults enrolled in obesity treatment. Participants completed measures of breakfast eating and eating frequency before and after treatment and had their height and weight measured. Baseline breakfast eating and eating frequency were not associated with baseline BMI (p = .34, p = .45, respectively) and did not predict weight loss during treatment (p = .36, p = .58, respectively). From pre- to post-treatment, there was no significant change in eating frequency (p = .27) and changes in eating frequency had no impact on weight loss (r = -.08, p = .23). However, increases in breakfast eating during treatment were associated with significantly better weight loss outcomes (r = .26, p < .001). Among participants who increased breakfast eating, those who had either no change or a decrease in daily eating frequency were more likely to achieve a 5% weight loss compared to those who had an increase in daily eating frequency (p = .04). These results suggest that increasing breakfast eating, while simultaneously reducing or keeping eating frequency constant, may improve outcomes in obesity treatment. Experimental studies are needed to further elucidate these effects.

INTRODUCTION Approximately two-thirds of Americans are currently overweight, half of whom are obese. (1) Obesity is associated with increased risk of serious health conditions, including type 2 diabetes, cardiovascular disease, [...], BACKGROUND/OBJECTIVES: To determine the effects of a low-fat plant-based diet program on anthropometric and biochemical measures in a multicenter corporate setting. SUBJECTS/METHODS: Employees from 10 sites of a major US company with body mass index X25kg/[m.sup.2] and/or previous diagnosis of type 2 diabetes were randomized to either follow a low-fat vegan diet, with weekly group support and work cafeteria options available, or make no diet changes for 18 weeks. Dietary intake, body weight, plasma lipid concentrations, blood pressure and glycated hemoglobin (Hb[A.sub.1]C) were determined at baseline and 18 weeks. RESULTS: Mean body weight fell 2.9kg and 0.06 kg in the intervention and control groups, respectively (P < 0.001). Total and low-density lipoprotein (LDL) cholesterol fell 8.0 and 8.1 mg/dl in the intervention group and 0.01 and 0.9 mg/dl in the control group (P < 0.01). Hb[A.sub.1]C fell 0.6 percentage point and 0.08 percentage point in the intervention and control group, respectively (P < 0.01). Among study completers, mean changes in body weight were -4.3 kg and -0.08 kg in the intervention and control groups, respectively (P < 0.001). Total and LDL cholesterol fell 13.7 and 13.0 mg/dl in the intervention group and 1.3 and 1.7 mg/dl in the control group (P < 0.001). Hb[A.sub.1]C levels decreased 0.7 percentage point and 0.1 percentage point in the intervention and control group, respectively (P < 0.01). CONCLUSIONS: An 18-week dietary intervention using a low-fat plant-based diet in a corporate setting improves body weight, plasma lipids, and, in individuals with diabetes, glycemic control. European Journal of Clinical Nutrition (2013) 67, 718-724; doi: 10.1038/ejcn.2013.92; published online 22 May 2013 Keywords: plant-based; vegan; vegetarian; weight loss; clinical trial

To link to full-text access for this article, visit this link: http://dx.doi.org/10.1016/j.jada.2009.12.029 Byline: Tatiana Andreyeva, Michael W. Long, Kathryn E. Henderson, Gabrielle M. Grode Abstract: Health professionals recommend that individuals with overweight and obesity lose weight by reducing energy intake while maintaining a healthful diet. This study was designed to examine trends in weight loss attempts and strategies for adults with overweight or obesity among different sociodemographic groups. Article History: Accepted 2 November 2009

The study attempts to evaluate the impact of different amounts of physical activity and exercise on weight-gain prevention among women on a usual diet. The results indicate that increased physical activity did help reduce weight only among women whose Body Mass Index (BMI) was lower than 25.