Food ingested for weight-loss purposes should therefore be bulky with a low energy density and contain large quantities of fiber and gums. These components have the additional benefit of delaying glucose absorption and limiting the postprandial peak of hyperglycemia and the subsequent hyperinsulinism, which would induce hunger and further food consumption. A decrease in physical activity means a decrease in energy requirements and usually a decrease in appetite, resulting in a reduction in food intake. The best way to decrease sodium intake is to rely on foods with naturally low salt contents and obviously to avoid foods such as cured meat, salted fish, and more generally all types of preserved foods. Depending on age and sex, protein intake should be between 45 and 80 g/day and fat should not represent more than 25% of the available energy consisting of one third monounsaturated and one third polyunsaturated fatty acids.