What's the right diet for you. An Horizon special. 3/3.

This programme looks at the nation’s dieting and eating habits by putting overweight volunteers on personalised diets tailored to their genes, hormones and psychological profile. Part Three looks at how the volunteers can maintain their personalised diets in the long-term. Nutrition Scientist Professor Susan Jebb and presenters Dr Chris van Tulleken and Professor Tanya Byron explain why weight often plateaus after the initial stages of dieting. Jebb conducts an experiment measuring the volunteers’ resting metabolic rate to explore this. Jebb explains the misunderstood concept of high and low metabolisms. Gut Hormone Specialist Professor Fiona Gribble uses volunteers from the Feasters eater category to observe the effects of eating quickly on the gut hormone GLP1. Geneticist Dr Giles Yeo uses frozen animal meat to explain the role of the hormone leptin in maintaining body fat, and the impact this has on dieting. Yeo explores whether eating breakfast could help with the volunteer dieters’ leptin levels. Behavioural Scientist Professor Paul Aveyard explores how the volunteers in the Emotional Eaters category respond when they break their diet. Professor Tanya Byron introduces an experiment involving cake baking with Master Cake Baker Jill Blackall. Aveyard discusses ‘catastrophic thinking’ as a trigger for diet relapse. Fitness Scientist Dr Jason Gill presents a way for the volunteers to maintain fitness levels alongside their dieting, long-term. Volunteer Morgan Missoum visits Gill to undergo an experiment focussed around comparing calorie burning during intensive workouts and everyday activities. Jebb and Aveyard compile and comment on the final results from the full 12 week study.