Can high-fat granules be more effective than low-fat granules? The tutor eats "this portion" every week to reduce abdominal fat

Heat control should be common for weight loss, but the results of scientific research may overcome our imagination. A comprehensive analysis study that just appeared in March 2025 is exploring the impact of fermented dairy products on reducing abdominal obesity. It contains five clinical studies with more than 40,000 cases. The results show that whether eating high-fat or low-fat fermented dairy products has potential effects that can reduce the risk of abdominal obesity, it is not statistically significant.

However, with the increase in the intake of high fat quality, the risk began to gradually decrease. Eat 8 servings of high-fat quality every week, and the risk ratio is 0.84 (meaning a 16% reduction in risk). Eat 21 servings of high-fat quality every week, and the risk ratio reaches 0.37 (reduce the risk by 63%)! What's going on? Is it hard to eat more hot food, and will the person become thinner and the less fat in his abdominal area?

Endocrine New Criminal Newcomer Chen Daixie Cai Mingji said that this is back to one topic: obesity is definitely the result of hot stocking, but the amount of hot stocking is also affected by the complex factors behind it. There are several mechanisms that can explain this phenomenon:

1. Suppressing eczema

High-fat dairy products can enhance the feeling of footwear, thereby potentially reducing the overall heat intake. Increased fat content may cause foot sensation to last longer, helping to control hunger and reduce binge eating.

2. Low-fat quality sugar traps

Many low-fat dairy products improve the taste by adding sugar to improve the taste to improve the fat content. However, increased sugar intake is associated with weight gain, which may offset the potential benefits of low-fat dairy consumption.

3. Fatty acids and specific fatty acids in high-fat dairy products, such as pentadecanoic acid, are negatively related to central obesity. These fatty acids may affect the reconciliation and grafting process, helping to reduce abdominal fat accumulation.

In addition to these fat-related mechanisms, there are several factors related to the fermentation process that may further affect the impact of fermented dairy products on obesity risks:

1. Reduced gastric emptying and leucorrheamon

fermented dairy products may reduce gastric emptying, prolong foot feeling and reduce overall food intake. In addition, they can also affect hormones that regulate diet, thereby reducing the feeling of hunger.

2. Fermentation of short-link fatty acids (SCFA)

will produce short-link fatty acids, which are related to enhancing the feeling of foot. Short-link fatty acids can also trigger the release of hormones that regulate diet, affect the brain and help weight control.

3. Inflammation pathway

fermented milk products have anti-inflammatory properties, which help reduce weight or prevent further weight gain. Chronic inflammation is usually related to obesity, and reducing inflammation may play an important role in weight control.

studies have shown that qualities have potential effects that can reduce the risk of abdominal obesity, especially high-fat fermentation. The risk of abdominal obesity will decrease linearly when consumed 8 to 21 servings per week. Is it hard to eat more hot food, and does it mean that the less fat you have in your abdominal area? In response, Cai Mingji replied that after taking the qualities, it increases the feeling of foot, reduces hunger and promotes the reproduction, which reduces abdominal fat.

The key to affecting obesity and no is the heat, but the factors that affect the heat intake are not single pure addition and reduction methods, but complex micro-scores.