2.3. Diets
weight loss
At the start of the dietary periods, individual energy requirements were estimated using Harris–Benedict equations adjusted for the physical activity level (PAL), which was low by design, and age [Participants were provided with a clear daily menu/checklist indicating ingredients (with pictures), their quantity in grams (they were provided a food scale if needed), and instructions on how to cook them. These menus also contained a checklist to check for adherence to the diets. Furthermore, participants were urged to adhere to the dietary menus in order to maintain body weight throughout the study and keep track of their food intake through dietary checklists. All products with a long shelf-life were provided at the start of each diet (e.g., canned foods, pasta, rice, packaged soups). Participants were instructed to buy other prescribed food products, such as fresh fruit and vegetables, as indicated by an individual food-product list, and participants checked off the items when consumed. Dietary content and composition and their adherence to the intervention were monitored by evaluations of the dietary checklist and body weight after one week, when volunteers returned for new food supplies and the weight check and at the end of the dietary interventions. Additionally, continuous glucose monitoring (CGM) could have also aided the adherence to the diets by being “monitored” during the entire second week of each diet. In the case of weight loss or gain after one week, the researcher provided additional counselling and, if necessary, the number of calories provided was adapted to ensure energy balance. 