METHODS OF REDUCING VISCERAL FAT AND RELATED COMPOSITIONS
First Claim
1. A method for decreasing visceral fat in a subject, which comprises:
- determining a first amount of visceral fat in the subject;
administering to the subject a calorie-restricted diet of 500 to 850 calories per day;
determining a second amount of visceral fat in the subject;
wherein the diet is administered until visceral fat is decreased by 5% to 56% based on a difference between the first amount and the second amount of visceral fat,wherein the subject is human of between 12 and 90 years of age, andwherein the diet is administered for 20 to 60 days.
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Abstract
Methods and compositions are provided directed to decreasing visceral fat in subjects. Visceral fat is directly linked to cardiovascular and metabolic disease risk. The methods describe a calorie restricted diet of specific percentages of food elements to be consumed within a specific time period each day. Calorie restriction and nutrient percentages take into consideration average daily normal activity of subjects as well as baseline health metrics including estimated amount of visceral fat. Remarkable results are obtained since visceral fat is targeted for reduction, thereby markedly reducing the risk of cardiovascular and metabolic disease. Unlike previous conventional weight loss programs, the methods are applicable to the general population including subjects of all ages, genders, and those with past histories of disease, comorbidities, prescription medications, weight fluctuations, and the like, and since the methods do not require surgery, hospitalization, liquid-only diets, prescription medication, or purchase of pre-package meal replacements and the like.
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Citations
28 Claims
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1. A method for decreasing visceral fat in a subject, which comprises:
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determining a first amount of visceral fat in the subject; administering to the subject a calorie-restricted diet of 500 to 850 calories per day; determining a second amount of visceral fat in the subject; wherein the diet is administered until visceral fat is decreased by 5% to 56% based on a difference between the first amount and the second amount of visceral fat, wherein the subject is human of between 12 and 90 years of age, and wherein the diet is administered for 20 to 60 days. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27)
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28. A method for decreasing visceral fat in a subject, which comprises:
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determining a first amount of visceral fat in the subject; administering to the subject a calorie-restricted diet of 500 to 850 calories per day; determining a second amount of visceral fat in the subject; wherein the diet is administered until visceral fat is decreased by 5% to 56% based on a difference between the first amount and the second amount of visceral fat, wherein the subject is human of between 12 and 90 years of age, wherein the diet is administered for 19 to 60 days, wherein the daily calorie-restricted diet consists of no more than 1 gallon of non-caffeinated beverages, two to three portions each of meat, vegetables, and fruit, and flavorants, wherein the flavorants consist of spices, stevia, erythritol, monkfruit extract, pink Himalayan sea salt, and any combination thereof, wherein the portion of meat is about 3 ounces, the portion of vegetables is about 1 cup, and the portion of fruit is about 1 cup, wherein the meat is fresh or flash frozen, less than 7% fat, and is selected from the group consisting of chicken, turkey, fish, shellfish, beef, egg whites, and any combination thereof, wherein no oil, no salt except pink Himalayan salt, no monosodium glutamate (MSG), no synthetic and natural sugars, and no artificial sweeteners are added to the food, and wherein the subject never on any day consumes less than 500 calories, and wherein on average the subject never consumes less than 500 calories per day.
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Specification