Dieting

Dieting refers to planned changes in food and beverage intake with the aim of influencing body weight or composition. It is commonly motivated by weight loss, improved metabolic health, or disease risk reduction. Dieting is distinct from general healthy eating, though many programs emphasize nutrient-dense foods. Dieting can be pursued through short-term or long-term plans and may occur in clinical contexts such as obesity treatment or metabolic disorders.

Common approaches include creating a caloric deficit, altering macronutrient ratios, or timing of meals. Popular patterns include calorie counting, low-carbohydrate or low-fat diets, and intermittent fasting. Evidence shows that many diets produce modest weight loss in the first year, but results vary and long-term maintenance is challenging. Adherence is a major determinant of success. Potential risks include nutrient deficiencies, loss of lean mass, disordered eating, negative mood, and metabolic adaptation; weight regain or weight cycling is common after dieting ends.

Effectiveness and safety depend on individual factors such as starting weight, health status, and lifestyle. Dieting should consider medical conditions, medications, and professional guidance; abrupt or extreme approaches are discouraged. Public health perspectives emphasize sustainable dietary patterns and overall energy balance rather than rapid or drastic weight loss. Because dieting practices are diverse and evidence is nuanced, people are advised to select evidence-based, balanced, and personalized strategies with consideration for long-term health and well-being.