Is Tuna and Apple Diet healthy for weight loss?
By
Dr Jorge Metri (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Jorge Metri PhD is a Nutritionist with vast experience in food design with natural ingredients. He also researches sensory sciences and food quality with cutting-edge technologies like Machine Learning. He writes and reviews content on these topics.
Dr Jorge Metri’s highlights:
- Invited Reviewer of two international scientific Journals
- PhD in Food Science with emphasis on reduced-fat salad dressings with non-animal derived proteins at Universidad De Las Américas Puebla
- Diploma in Artificial Intelligence at Universidad Anáhuac, México
- Bachelor’s degree in Nutrition at the Universidad Latino
“Science shows its true impact when we make it understandable for everyone” – Dr Jorge Metri PhD.
Professional experience:
Prior to doing his PhD, Jorge Metri worked as an independent nutritionist for almost two years, focusing on sports nutrition to enhance the performance of swimmers and triathletes.
Jorge Metri has worked on several multidisciplinary research projects, including fruit processing, the production of protein-based products, spices, seasonings, jams, and artificial intelligence applied to agriculture production and food quality.
In the food technology area, Jorge Metri has contributed to improving sales and profits of two entrepreneurs of artisanal food products by reformulating their products and standardizing their processes.
Due to the high volume of food production and innovation, the food industry will need new technologies for food characterization in the next years; Jorge Metri is looking for studying such technologies, in 2022, he was selected as a finalist in the IFT FIRST 2022 Food Science event for the Sensory & Consumer Sciences Division Graduate Student Pangborn Oral Competition with the work titled: Machine Learning Models for Mayonnaise Acceptability Prediction.
Education:
- 2018 – 2023: PhD in Food Science at Universidad De Las Américas Puebla of Puebla, México
- 2022: Diploma in Artificial Intelligence at Universidad Anáhuac, México
- 2011 – 2016: Bachelor’s degree in Nutrition at the Universidad Latino of Mérida Yucatán, México.
Main publications of Jorge Metri:
- Metri-Ojeda, J., Solana-Lavalle, G., Rosas-Romero, R., Palou, E., & Baigts-Allende, D. (2023). Rapid screening of mayonnaise quality using computer vision and machine learning. Journal of Food Measurement and Characterization, 1-13.
- Metri-Ojeda, J., Ramírez-Rodrigues, M., Rosas-Ordoñez, L., & Baigts-Allende, D. (2022). Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate. Applied Sciences, 12(15), 7456.
- Ojeda, J. M., Rodrigues, M. R., & Allende, D. B. (2022). Study of the perception and the acceptability of mayonnaise ingredients among Mexican consumers and its global preference. Revista Española de Nutrición Humana y Dietética, 26.
- Metri-Ojeda, J., Nikiforidis, C., Sandoval-Peraza, M., Chel-Guerrero, L., & Baigts, D. (2019). Processing of Amaranthus hypochondriacus biomass for functional protein concentrates development. Journal of Food Research, 8(5), 70-81.
Conference papers:
- Allende, D. B., Alva, A. P., Haro, M. S., Martínez, A. S., & Ojeda, J. M. (2020). Bio-plastic polymers from renewable sources. INNOTEC, (19 ene-jun), 97-108
- Metri-Ojeda, J. C., Pérez-Alva, A., Recio-Cazares, S. L., & Baigts-Allende, D. K. (2020). Physicochemical and sensorial characterization of vegan mayonnaise using chia seed oil and mucilage (Salvia hipanica L.). Investigación y Desarrollo en Ciencia y Tecnología de Alimentos, 5, 485-489.
You can view some of Dr Metri’s work below and links to his professional profiles:
LinkedIn: https://www.linkedin.com/in/jorge-metri-ojeda/
Research Gate: https://www.researchgate.net/profile/Jorge-Carlos-Metri-Ojeda-2
Google Scholar: https://scholar.google.com/citations?user=SBi5hE8AAAAJ&hl=es
ORCID: https://orcid.org/0000-0002-7333-3688
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
This brief article will answer the query “Is Tuna and Apple Diet healthy for weight loss?”. It also presents the drawbacks and health risks of doing this type of diet; the benefits of including tuna and apple in a healthy diet, and some recipes you can try.
Is Tuna and Apple Diet healthy for weight loss?
No, definitely the Tuna and Apple Diet is not a healthy meal plan; actually, this is not a recognized diet and there is no scientific information about it. (1,2,3)
What is the Tuna and Apple Diet?
Tuna and Apple Diet got famous because it was the diet used by celebrities to lose a huge amount of weight in a very short time period. In this diet, you will drink water, eat 1 apple, and just 1 can of tuna, nothing more! (1)
This diet is considered as a very low calorie diet, which is very restrictive in calories and nutrients. It provides you around 50–250 calories a day. Besides the calorie restriction, you are not consuming an adequate intake of carbohydrates, proteins, and lipids (2).
Because it is focused on consuming only Tuna and Apples, you won’t be consuming valuable nutrients like vitamins, minerals, and antioxidants (3).
What are the health risks of doing a Tuna and Apple Diet?
There are several health risks on doing these types of diets, ranging from muscle loss to immunological suppression (2,4).
Due to the low protein intake, a very low calorie diet induces an extreme negative nitrogen balance, in other words, your body will be deprived of nitrogen to create proteins, tissues like muscles, and even immune cells. Other signs of protein deficiency are fatigue and hair loss (4).
In some cases, a very restrictive diet can increase your blood levels of uric acid, which is also linked to other diseases like hypertension and kidney diseases (4,5).
The very low calorie diet could produce a lot of ketones in your body, and when you eliminate those ketones, they could promote the excretion of sodium and potassium; this is very important, because you can get dehydrated! (3)
Of course, these types of diets have therapeutic applications, with some benefits like regulation of insulin and glucose in diabetes or reduction of weight in obesity. However, it is mandatory to have a medical prescription and a constant monitoring of the possible side effects (4).
The restriction of vitamins and minerals have huge repercussions in your immune system. Vitamins like C and D are crucial for your immune system, as well as minerals like Selenium, Magnesium, and Zinc (6).
Hence, if you are not consuming an adequate amount of these vitamins and minerals, you will be more susceptible to viral or bacterial infections (6).
What other diets can you do for weight loss?
Other diets that you can consider doing are a Mediterranean Diet, a Keto Diet (also with professional supervision), a low-fat or low-carbohydrate diet (7,8,9).
These diets have shown to be safe, sustainable, and could promote your health in different ways beyond weight loss. For example, the Mediterranean Diet is rich in antioxidants and anti-inflammatory foods, which can boost your immune system and prevent diseases like hypertension, diabetes, or cancer (7).
The Keto Diet, low-fat, and low-carbohydrate diets could also be restrictive in nutrients. So you must seek professional advice (of a nutritionist) before doing these diets (8,9).
What are the health benefits of eating tuna and apples?
Tuna and apple are healthy foods which, included in a healthy diet and lifestyle, can provide you health benefits like building strong musculature, boosting your immune system, and regulating your digestion (10,11).
Tuna is rich in high quality proteins which are needed by your organism to create muscle fibers, enzymes for digesting your foods, and even immune cells to fight against diseases (10).
Tuna is also a good source of Omega-3 fatty acids, which have anti-inflammatory, antioxidant, cardio protective, and neuroprotective properties (12).
Apples, on the other hand, are rich in antioxidant molecules like flavonoids, vitamin C, vitamin E, and selenium. These nutrients can help to prevent diseases like cancer, alleviate asthma and allergies, and cardiovascular diseases (11).
How to incorporate tuna and apples in a healthy diet?
You can easily incorporate tuna and apples in a healthy diet. Here are some recipes for tuna and apples. All you have to do is combine these two foods with vegetables, whole-grain cereals, other fruits and meats (3).
Take into account that international dependencies, like the FDA, recommend consuming no more than 3 servings of tuna a week. This is because tuna can contain mercury, which could be poisonous if consumed in high quantities (13).
You can find more information about this on the FDA website.
Conclusion
This brief article answered the query “Is Tuna and Apple Diet healthy for weight loss?”. It also presented the drawbacks and health risks of doing this type of diet; the benefits of including tuna and apple in a healthy diet, and some recipes you can try.
References
- Filip M. Christian’s bale diet – apple and tuna diet [Internet]. Health, Beauty & Diet Ethics – Diethics.com | The ultimate guide to health, beauty and nutrition. Keep your mind and body sharp! Your guide to a better lifestyle! Health, Beauty & Diet Ethics – Diethics.com; 2017 [cited 3 May 2023]. Available from: https://diethics.com/christians-bale-diet-apple-and-tuna-diet/
- Joshi S, Mohan V. Pros & cons of some popular extreme weight-loss diets. Indian J Med Res, 2018;148(5):642-647.
- Cena H, Calder PC. Defining a healthy diet: Evidence for the role of contemporary dietary patterns in health and disease. Nutrients, 2020;12(2):334.
- Saris WH. Very-low-calorie diets and sustained weight loss. Obes Res, 2001;9 Suppl 4(S11):295S-301S.
- Lanaspa MA, Andres-Hernando A, Kuwabara M. Uric acid and hypertension. Hypertens Res, 2020;43(8):832–4.
- Godswill AG, Somtochukwu IV, Ikechukwu AO, Kate EC. Health benefits of micronutrients (vitamins and minerals) and their associated deficiency diseases: A systematic review. International Journal of Food Sciences, 2020;3(1):1–32.
- Landry M, Aronica L, Gardner C, Kim S, Robinson J, Chang A, et al. Effect of a ketogenic diet vs mediterranean diet on hba1c: The keto-med randomized crossover trial. Obesity, 2021;86–86.
- Aronica L, Rigdon J, Offringa LC, Stefanick ML, Gardner CD. Examining differences between overweight women and men in 12-month weight loss study comparing healthy low-carbohydrate vs. low-fat diets. Int J Obes, 2021;45(1):225–34.
- Kim JY. Optimal diet strategies for weight loss and weight loss maintenance. J Obes Metab Syndr, 2021;30(1):20–31.
- Shevkani K, Chourasia S. Dietary proteins: Functions, health benefits and healthy aging. In: Healthy Ageing and Longevity. Cham: Springer International Publishing; 2021. p. 3–37.
- Boyer J, Liu RH. Apple phytochemicals and their health benefits. Nutr J, 2004;3(1):5.
- Shahidi F, Ambigaipalan P. Omega-3 polyunsaturated fatty acids and their health benefits. Annu Rev Food Sci Technol, 2018;9:345–81.
- Advice about eating fish [Internet]. U.S. Food and Drug Administration. FDA; [cited 2 May 2023]. Available from: https://www.fda.gov/food/consumers/advice-about-eating-fish
