According to the World Health Organisation (WHO), obesity rates have nearly tripled worldwide since 1975. At the same time, the increasing consumption of ultra-processed foods and frequent unhealthy snacking are increasingly contributing to obesity, diabetes and other metabolic disorders. Research published in The American Journal of Clinical Nutrition also indicates that snacks high in protein and fibre can increase satiety, decrease hunger and lead to a lower total calorie intake over the rest of the day.
“Smart snacking is not so much about eating less, but about eating strategically,” nutritionists say.
“Best low-calorie snacks are those that have fibre, protein, hydration and healthy fats, rather than empty calories,” Ms. Komal Bhati, Consultant, Clinical Nutritionist, Amrita Hospital, Faridabad, says. “The aim is not to starve. The idea is to avoid blood sugar crashes and later mindless overeating. “A healthy snack should provide sustained energy, help curb cravings and help prevent excess calorie consumption at the next meal,” she says.
