The results showed that 3 particular characteristics consistently led to greater calorie intake across 4 different dietary patterns: meal energy density (i.e., calories per gram of food), the presence of “hyper-palatable” foods, and the speed at which the meals were consumed. They found that 3 meal characteristics consistently led to increased calorie consumption across 4 various dietary patterns: meal energy density (i.e., calories per gram of food), the quantity of “hyper-palatable” foods, and how quickly the meals were consumed. Diet suggestions for weight management might be notified by understanding how some foods result in individuals consuming fewer calories without making them starving.
By analyzing information from previous studies, scientists looked for to recognize key meal characteristics that influenced the variety of calories taken in. The results revealed that three specific qualities regularly caused greater calorie intake throughout 4 different dietary patterns: meal energy density (i.e., calories per gram of food), the existence of “hyper-palatable” foods, and the speed at which the meals were taken in. While the protein content of the meals likewise had an influence on calorie intake, its effect was found to be more variable.
If slimming down was amongst your 2023 resolutions, findings by researchers from the University of Kansas and the National Institutes of Health (NIH) might provide clearer assistance about the food you put on your plate.
Utilizing previous research study information, researchers looked for to determine what qualities of meals was necessary for identifying the number of calories were eaten. They discovered that three meal attributes consistently resulted in increased calorie consumption across 4 various dietary patterns: meal energy density (i.e., calories per gram of food), the amount of “hyper-palatable” foods, and how rapidly the meals were eaten. Protein content of the meals also added to calorie consumption, however its result was more variable.
First explained by KU scientist Tera Fazzino in 2019, hyper-palatable foods have specific combinations of fat, sugar sodium, and carbs– think about potato chips– that make them artificially rewarding to eat and more difficult to stop consuming.
” We would like to know how hyper-palatable qualities of foods, in mix with other aspects, affected the number of calories an individual consumed in a meal,” stated Fazzino, who is associate director of the Cofrin Logan Center for Addiction Research and Treatment at the KU Life Span Institute, and assistant teacher in the KU Department of Psychology.
Fazzino, together with researchers from the NIHs National Institute of Diabetes and Digestive and Kidney Diseases, wrote in the journal Nature Food that hyper-palatability increased the quantity of energy taken in across four diet patterns: low-carbohydrate, low-fat, a diet based upon unprocessed foods and one based on ultra-processed foods..
Diet suggestions for weight management could be notified by comprehending how some foods result in individuals consuming less calories without making them hungry. Foods defined as hyper-palatable may be less familiar to people, and they may be unknowingly adding them to their plate.
While hyper-palatable foods are sometimes also energy thick, the new study recommends that these hyper-palatable foods individually contribute to meal calorie intake. Fazzino said the findings include to a growing body of research study that shows that hyper-palatability plays a function in the food choices that individuals make and in their weight.
” We want to get the info about hyper-palatable foods out there for individuals to consider as they make dietary choices, and we hope that scientists continue to analyze hyper-palatable characteristics as a prospective aspect influencing energy consumption,” she stated.
Recommendation: “Ad libitum meal energy consumption is positively affected by energy density, eating rate and hyper-palatable food across four dietary patterns” by Tera L. Fazzino, Amber B. Courville, Juen Guo and Kevin D. Hall, 30 January 2023, Nature Food.DOI: 10.1038/ s43016-022-00688-4.
Fazzino co-authored the findings in Nature Food with researchers Kevin Hall, Amber Courville and Jen Guo of the Who funds National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK).