Energy Density and its Role in the Control of Food Intake: Evidence from Metabolic and Community Studies

doi:10.1006/appe.1996.0013

Appetite

Volume 26, Issue 2, April 1996, Pages 153-174

https://doi.org/10.1006/appe.1996.0013 Get rights and content

Abstract

This review discusses the role that dietary composition and energy density play in the control of eating behaviour. The effect of dietary manipulations of fat and carbohydrate on energy intake remains controversial. We suggest this to be largely a consequence of different study designs. When low-fat foods are included in the diet and thus only some items manipulated subsequent food choice commonly ensures compensation and energy intake remains constant. However, when all items are manipulated and macronutrient composition fixed, an alteration in the energy density results in a parallel change in energy intake and there is no energy compensation. In addition, we hypothesise that hyperphagia on high-fat diets is a consequence of a high energy density rather than fat contentper se. Independent of fat content, low energy dense diets generate greater satiety than high energy dense diets, suggesting that an important regulatory signal may be the weight or volume of food consumed. Epidemiological studies confirm that energy intake increases with energy density and thus weight loss may be best achieved on a low energy dense diet. Although the use of low-fat items may not reduce intake during covert manipulation, it may be successful during periods of deliberate dieting, providing that food substitutions are not counter-balanced by other high density items.

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Citation Excerpt :
The most well-established concept is energy density (calculated as kcal/g) (Poppitt & Prentice, 1996). It is argued that because people typically consume the same volume of food per meal, total energy intake per meal may depend on the energy density of the food consumed (Poppitt & Prentice, 1996). Greater intake of high energy density (HED) foods may increase total energy intake per meal and obesity risk (Poppitt & Prentice, 1996).
Foods that increase obesity risk are ubiquitous in the US food environment. Such foods may be the target of hedonic eating, which may facilitate weight gain and lead to obesity.
The study tested whether meal composition during an ad libitum buffet meal was associated with 1-year weight and percent body fat changes among healthy younger adults without obesity. Hyper-palatable foods (HPF) were the study focus; comparisons were conducted with high energy dense (HED) and ultra-processed foods (UPF).
Younger adults without obesity (N = 82; 43% male; mean age 26.8) completed an ad libitum buffet meal and provided body composition measurements at baseline and 1-year follow up. Multiple regression models tested associations between the proportion of the target food consumed (HPF, HED, or UPF) during the ad libitum meal and 1) weight change and 2) percent body fat change. The proportion of HPF was characterized by HPF group, specifically carbohydrate and sodium (CSOD) foods or fat and sodium (FSOD) foods.
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^☆: We would like to thank A. E. Black and Dr G. Price for their help in compiling the community intake data.

^☆☆: Correspondence to: Dr S. D. Poppitt, Dunn Clinical Nutrition Centre, Addenbrooke's Hospital, Hills Road, Cambridge CB2 2DH, U.K.

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Regular paperEnergy Density and its Role in the Control of Food Intake: Evidence from Metabolic and Community Studies☆,☆☆

Abstract

Regular paper
Energy Density and its Role in the Control of Food Intake: Evidence from Metabolic and Community Studies☆,☆☆