Protein in fat makes it harder to lose weight.
A new study of mice has uncovered a new problem for those who struggle to maintain a healthy weight, says an article on smh.com.au.
Researchers have found a particular protein, called sLR11, found in mice but also in humans, that stops fat cells in the body from releasing energy and inhibits the individuals ability to lose the unwanted pounds.
The study revealed that the mice that did not have the sLR11 protein actually struggled to gain weight and they burned the fat away at a much faster rate than those with the protein.
Dr. Andrew Whittle, co-author of the study said the stored fat in the mice was actively fighting against the body’s efforts to burn fat at the molecular level, and said their findings could help explain why some overweight individuals find it so hard to lose weight.
The study give some credence to those who say that the key to losing weight is more than simply burning more calories than the body takes in. In fact, a previous study by some Canadian researchers revealed different people respond to caloric intake in very different ways.
The authors of that study say that in some people, the restriction of caloric intake causes the body to slow down its metabolism rate, trying to conserve the energy it has been provided, and that results in being more difficult to drop the weight.
During a 24-hour fasting period in the study, some subject’s metabolism rates increased while others fell, under the same set of circumstances.
Experts say the new study reinforces the concept that there are a great many factors influencing weight gain and retention, and despite more people eating too much in total and too much of the wrong kinds of foods, weight loss for some is more than a lifestyle change.
That is why you should begin to maintain a healthy weight while young and thinner, because the additional fat will make it even harder to shed the pounds as it accumulates.
Of course, the new study may lead to a better understanding of the part proteins play in accumulating and retaining excess fat, and knowledge of ways to assist the body’s metabolism that could be used to tailor diet and exercise plans.
The results of the study were published in the journal Nature Communications.