The Impact of Eating Rate on Energy Intake, Body Composition and Health

2019 ◽  
pp. 1-27 ◽  
Author(s):  
Pey Sze Teo ◽  
Ciarán G. Forde
Keyword(s):  
Body Composition ◽  
Energy Intake ◽  
Eating Rate ◽  
The Impact

Consumption of Foods With Higher Energy Intake Rates is Associated With Greater Energy Intake, Adiposity, and Cardiovascular Risk Factors in Adults

2020 ◽  
Author(s):  
Pey Sze Teo ◽  
Rob M van Dam ◽  
Clare Whitton ◽  
Linda Wei Lin Tan ◽  
Ciarán G Forde
Keyword(s):  
Risk Factors ◽  
Body Composition ◽  
Energy Density ◽  
Energy Intake ◽  
Disease Risk ◽  
Asian Population ◽  
High Energy ◽  
High Energy Density ◽  
Intake Rate ◽  
Eating Rate

ABSTRACT Background Both high energy density and fast eating rates contribute to excess energy intakes. The energy intake rate (EIR; kcal/min) combines both the energy density (kcal/g) and eating rate (g/min) of a food to quantify the typical rate at which calories of different foods are ingested. Objectives We describe the EIRs of diets in a multi-ethnic Asian population, and examine relationships between the consumption of high-EIR foods and total energy intake, body composition, and cardio-metabolic risk factors. Methods Diet and lifestyle data from the Singapore Multi-Ethnic Cohort 2 (n = 7011; 21–75 y), were collected through interviewer-administrated questionnaires. The EIR for each of the 269 foods was calculated as the product of its eating rate and energy density. Multivariable models were used to examine associations between the relative consumption of foods with higher and lower EIRs and energy intake, body composition, and cardio-metabolic risks, after adjusting for age, sex, ethnicity, education level, physical activity, smoking status, and alcohol drinking status. Results Individuals with higher daily energy intakes and with obesity consumed a significantly larger percentage of their energy from high-EIR foods, with a smaller relative intake of lower-EIR foods. Individuals with raised serum cholesterol also consumed a significantly higher proportion of high-EIR foods, whereas those without hypertension consumed a larger percentage of energy intake from low-EIR foods. Individuals classified as having a “very high” dietary EIR had a significantly 1.3 kg higher body weight (95% CI, 0.2–1.5; P = 0.013), 0.4 kg/m2 higher BMI (95% CI, 0.03–0.8; P = 0.037), and 1.2 cm larger waist circumference (95% CI, 0.2–2.2; P = 0.010), and were more likely to have abdominal overweight (OR, 1.3; 95% CI, 1.1–1.5; P < 0.001) than those with a “low” dietary EIR. Conclusions Comparing foods by their EIRs summarizes the combined impact of energy density and eating rate, and may identify foods and dietary patterns that are associated with obesogenic eating styles and higher diet-related cardiovascular disease risk in an Asian population.

scholarly journals Association between Self-Reported Eating Rate, Energy Intake, and Cardiovascular Risk Factors in a Multi-Ethnic Asian Population

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 1080 ◽  
Author(s):  
Pey Sze Teo ◽  
Rob M. van Dam ◽  
Clare Whitton ◽  
Linda Wei Lin Tan ◽  
Ciarán G. Forde
Keyword(s):  
Risk Factors ◽  
Blood Pressure ◽  
Body Composition ◽  
Waist Circumference ◽  
Energy Intake ◽  
Blood Lipids ◽  
Behavioral Risk ◽  
Eating Rate ◽  
Cholesterol Ratio ◽  
Increased Risk

Eating faster is associated with greater body mass index (BMI), but less is known about the relationships between eating rate, energy intake, body composition, and cardio-metabolic risk factors in different Asian ethnic groups. Using data from the Singapore Multi-Ethnic Cohort (n = 7011; 21–75 y), we investigated associations between self-reported eating rate (SRER), with energy intake, body composition, blood pressure, and blood lipids. SRER and lifestyle was assessed using interviewer-administered questionnaires. Multivariable models were used to examine the associations of SRER with energy intake, body composition, blood pressure, and blood lipids after adjusting for covariates. General and abdominal overweight were defined as BMI ≥ 23 kg/m2 and waist circumference >90 cm (men) and > 80 cm (women), respectively. On average, faster eaters (vs. slower eaters) consumed 105 kcal/day more (p = 0.034), had ~5 kg higher body weight (p < 0.001), 1.3 kg/m2 higher BMI (p < 0.001), and 3.1 cm larger waist-circumference (p < 0.001). Faster eaters had significantly higher blood pressure, circulating triglycerides, and total-to-high-density lipoprotein cholesterol ratio than slower eaters. Faster eaters were twice as likely to develop general (multivariable-OR: 2.2; 95% CI, 1.8–2.6; p < 0.001), and abdominal (OR: 1.8; 95% CI, 1.5–2.2; p < 0.001) overweight than slower eaters. This association was observed across all subgroups by age, sex, and ethnicity. Findings suggest that SRER is a robust behavioral marker for increased risk of higher energy intake, obesity, and poor cardio-metabolic health, and a modifiable behavioral risk-factor for obesity prevention.

scholarly journals Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy Intake from Processed Foods

2020 ◽  
Vol 4 (3) ◽  
Author(s):  
Ciarán G Forde ◽  
Monica Mars ◽  
Kees de Graaf
Keyword(s):  
Energy Density ◽  
Energy Intake ◽  
Causal Mechanism ◽  
Intake Rate ◽  
Processed Foods ◽  
Eating Rate ◽  
Measured Energy ◽  
Prevalence Of Obesity ◽  
The Impact ◽  
Energy Intake Rate

ABSTRACT Background Recent observational data and a controlled in-patient crossover feeding trial show that consumption of “ultra-processed foods” (UPFs), as defined by the NOVA classification system, is associated with higher energy intake, adiposity, and at a population level, higher prevalence of obesity. A drawback of the NOVA classification is the lack of evidence supporting a causal mechanism for why UPFs lead to overconsumption of energy. In a recent study by Hall the energy intake rate in the UPF condition (48 kcal/min) was &gt;50% higher than in the unprocessed condition (31 kcal/min). Extensive empirical evidence has shown the impact that higher energy density has on increasing ad libitum energy intake and body weight. A significant body of research has shown that consuming foods at higher eating rates is related to higher energy intake and a higher prevalence of obesity. Energy density can be combined with eating rate to create a measure of energy intake rate (kcal/min), providing an index of a food's potential to promote increased energy intake. Objective The current paper compared the association between measured energy intake rate and level of processing as defined by the NOVA classification. Methods Data were pooled from 5 published studies that measured energy intake rates across a total sample of 327 foods. Results We show that going from unprocessed, to processed, to UPFs that the average energy intake rate increases from 35.5 ± 4.4, to 53.7 ± 4.3, to 69.4 ± 3.1 kcal/min (P &lt; 0.05). However, within each processing category there is wide variability in the energy intake rate. Conclusions We conclude that reported relations between UPF consumption and obesity should account for differences in energy intake rates when comparing unprocessed and ultra-processed diets. Future research requires well-controlled human feeding trials to establish the causal mechanisms for why certain UPFs can promote higher energy intake.

scholarly journals A hypoenergetic diet with decreased protein intake does not reduce lean body mass in trained females

2020 ◽  
Author(s):  
Alice G. Pearson ◽  
Lee Alexander ◽  
Oliver C. Witard ◽  
Thomas E. Coughlin ◽  
Kevin D. Tipton ◽  
...  
Keyword(s):  
Body Composition ◽  
Lean Body Mass ◽  
Energy Intake ◽  
Body Mass ◽  
Protein Intake ◽  
Energy Restriction ◽  
Balanced Diet ◽  
Dietary Condition ◽  
Lower Protein ◽  
The Impact

Abstract Purpose Increasing protein intake during energy restriction (ER) attenuates lean body mass (LBM) loss in trained males. However, whether this relationship exists in trained females is unknown. This study examined the impact of higher compared to lower protein intakes (35% versus 15% of energy intake) on body composition in trained females during 2 weeks of severe ER. Methods Eighteen well-trained females completed a 1-week energy balanced diet (HD100), followed by a 2-week hypoenergetic (40% ER) diet (HD60). During HD60, participants consumed either a high protein (HP; 35% protein, 15% fat) or lower protein (CON; 15% protein, 35% fat) diet. Body composition, peak power, leg strength, sprint time, and anaerobic endurance were assessed at baseline, pre-HD60, and post-HD60. Results Absolute protein intake was reduced during HD60 in the CON group (from 1.6 to 0.9 g·d·kgBM−1) and maintained in the HP group (~ 1.7 g·d·kgBM−1). CON and HP groups decreased body mass equally during HD60 (− 1.0 ± 1.1 kg; p = 0.026 and − 1.1 ± 0.7 kg; p = 0.002, respectively) and maintained LBM. There were no interactions between time point and dietary condition on exercise performance. Conclusion The preservation of LBM during HD60, irrespective of whether absolute protein intake is maintained or reduced, contrasts with findings in trained males. In trained females, the relationship between absolute protein intake and LBM change during ER warrants further investigation. Future recommendations for protein intake during ER should be expressed relative to body mass, not total energy intake, in trained females.

Effect of HIIT versus MICT on body composition and energy intake in dietary restrained and unrestrained adolescents with obesity

2020 ◽  
Vol 45 (4) ◽  
pp. 437-445 ◽  
Author(s):  
Maud Miguet ◽  
Nicole S. Fearnbach ◽  
Lore Metz ◽  
Marwa Khammassi ◽  
Valérie Julian ◽  
...  
Keyword(s):  
Weight Loss ◽  
Body Composition ◽  
Energy Intake ◽  
Emotional Eating ◽  
Eating Behaviors ◽  
Moderate Intensity ◽  
Continuous Training ◽  
Ad Libitum ◽  
Unrestrained Eaters ◽  
The Impact

High-intensity interval training (HIIT) has been suggested as an effective alternative to traditional moderate-intensity continuous training (MICT) that can yield improvements in a variety of health outcomes. Yet, despite the urgent need to find effective strategies for the treatment of pediatric obesity, only a few studies have addressed the impact of HIIT on eating behaviors and body composition in this population. This study aimed to compare the effect of HIIT versus MICT on eating behaviors in adolescents with obesity and to assess if the participants’ baseline dietary status is associated with the success of the intervention. Forty-three adolescents with obesity were randomly assigned to a 16-week MICT or HIIT intervention. Body composition and 24-h ad libitum energy intake were assessed at baseline and at the end of the program. Restrained eating, emotional eating, and external eating were assessed using the Dutch Eating Behavior Questionnaire at baseline. Both interventions led to significant weight, body mass index (BMI), and fat mass percentage (FM%) reductions, with better improvements in FM% in the HIIT group; whereas 24-h ad libitum energy intake increased to a similar extent in both groups. HIIT provides better body composition improvements over MICT, despite a similar increase in energy intake. Restrained eaters experienced less weight loss and smaller BMI reduction compared with unrestrained eaters; higher baseline cognitively restrained adolescents showed a greater increase of their ad libitum energy intake. Novelty HIIT favors better body composition improvements compared with MICT. Both MICT and HIIT increased ad libitum energy intake in adolescents with obesity. Weight loss achievement is better among unrestrained eaters.

Nutritional intervention promoting Mediterranean diet improves dietary intake and enhances score adherence in adolescent athletes

2020 ◽  
Vol 13 (3) ◽  
pp. 237-253
Author(s):  
Rokia Sahnoune ◽  
Malika Bouchenak
Keyword(s):  
Mediterranean Diet ◽  
Energy Intake ◽  
Nutritional Intervention ◽  
Fiber Intake ◽  
Adequate Intake ◽  
Total Proteins ◽  
Adolescent Athletes ◽  
24 Hour Recall ◽  
The Impact ◽  
Kidmed Index

BACKGROUND: Appropriate nutrition is important to maintain health, growth, and development of adolescent athlete performance. OBJECTIVE: To evaluate the impact of nutritional intervention (NI) promoting Mediterranean diet (MD), on food consumption, and adherence to MD, in scholar adolescent athletes. METHODS: Eighty athletes (Females/Males, 39/41) aged 15±1 years participated to NI. MD Adherence was assessed, using Kidmed index, at baseline, and at 6 months. Food intake was evaluated by 24-hour recall at baseline, and at four NI times. RESULTS: At baseline, 61% of athletes had poor MD adherence, and after NI, this value decreased to 10%. At 6 months of NI, 73% of males vs 46% of females had good MD adherence (≥8). Energy intake represented 2369 Kcal/d, at baseline, and was less than recommended value. After NI, significant increase was observed in energy intake (p = 0.001). Mean fiber intake (19 and 21 g/d in females and males, respectively) was less than adequate intake (26/38 g/d), but increased after NI (p = 0.000). Enhancement was noted in total, and complex carbohydrates, and total proteins, and values were increased with time (p = 0.000, p = 0.000, p = 0.003). CONCLUSION: Nutritional intervention, based on Mediterranean diet, improves total energy, and macronutrients intake, and increases MD adherence scores in adolescents athletes.

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