The relationship between dietary energy density and energy intake

Purpose: Dietary energy density (ED; kcal/g) is an established marker for diet quality and a risk factor for obesity. Previous studies have suggested that low-ED diets cost more than high-ED diets, adding an economic contribution to the obesity epidemic. This study evaluated the relationship between consumer behavior (money spent on food) and dietary energy density in a nationally representative sample of US adults. Design, Setting and Subjects: Data from 10,622 adult participants in the 2013-2016 NHANES were used for this study. The NHANES is a large cross-sectional survey conducted by the CDC and NCHS. Measures: Consumer behavior was evaluated by examining total dollars spent on food, as well as dollars spent at various categories of food stores & restaurants. Dietary ED was calculated using multiple methods. Analysis: Multivariate regression models were then used to evaluate the relationship between consumer behavior, defined as money spent in four categories (groceries, take-out, dining out, other food purchases) and dietary energy density. Results: Low-ED diets did not cost more than high-ED diets overall, though low-ED diets contained more servings of fruits (1.6 vs 0.4), vegetables (2.2 vs 0.9) and fiber (21 vs 13g), and fewer added sugars (15 vs. 18 tsp), solid fats (28 vs 39g), all p’s < 0.01. Differences in spending patterns were identified. A positive linear trend between money spent on fast food/takeout and dietary energy density (p < 0.001) was observed. Additionally, individuals in the lowest quartile of ED spent more at grocery stores per person than individuals in the highest quartile of ED ($182 vs. $150 p = 0.04). Conclusion: Spending pattern and consumer choices are associated with dietary ED in this cross-sectional analysis of a nationally representative population sample. Identifying eating behaviors associated with diets high in energy density may inform future investigations that intervene on dietary habit for promotion of healthy eating and prevention of weight gain.

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95 The effect of incremental dietary energy density from 13.8 to 15.9 MJ DE/kg on piglet vitality and growth to weaning

Journal of Animal Science ◽

10.1093/jas/skz122.098 ◽

2019 ◽

Vol 97 (Supplement_2) ◽

pp. 54-54

Author(s):

Hazel B Rooney ◽

Keelin O’Driscoll ◽

John O’Doherty ◽

Peadar Lawlor

Keyword(s):

Body Temperature ◽

Energy Density ◽

Energy Intake ◽

Glucose Concentration ◽

Blood Glucose Concentration ◽

Muscle Tone ◽

Genetic Selection ◽

Dietary Energy ◽

Sow Lactation ◽

Dietary Energy Density

Abstract Genetic selection for hyper-prolificacy in sows has resulted in a significant increase in the number of piglets born alive per litter; however, a consequence has been a reduction in piglet vitality and survival. Increasing lactation dietary energy density can increase sow energy intake and the survival and growth of piglets from large litters. The objective of this experiment was to investigate the effect of increasing sow lactation dietary energy density on piglet vitality and growth to weaning. At d 108 of gestation, sows (n = 115) were blocked by parity, BW and backfat, and randomly assigned to one of four energy density diets until weaning; 13.8, 14.5, 15.2 and 15.9 MJ DE/kg. At birth, body temperature, IUGR traits and muscle tone were recorded in piglets. At 24 h, piglet body temperature and blood glucose concentration were recorded. Piglets were weighed throughout lactation. Data were analysed using the mixed models procedure in SAS (v.9.4). Average daily energy intake was highest for sows fed 15.9 MJ DE/kg compared to sows fed 13.8, 14.5 and 15.2 MJ DE/kg (115.1 v 98.92, 102.33, 107.83MJ DE/d±1.51; P < 0.01). Piglets from sows fed 13.8 and 15.9 MJ DE/kg were more likely to have more IUGR traits and a higher muscle tone score, respectively, compared with all other treatments (P < 0.01). The 24 h body temperature was higher for piglets from sows fed 13.8 and 15.2 MJ DE/kg than piglets from sows fed 15.9 MJ DE/kg (35.47 and 35.48 v 35.22⁰C±0.05; P < 0.01). Glucose concentration was higher for piglets from sows fed 14.5 MJ DE/kg than piglets from sows fed 15.9 MJ DE/kg (4.70 v 4.15mg/ml±0.14; P < 0.01). Litter weaning weight was heaviest for sows fed 13.8 MJ DE/kg compared with sows fed 14.5 MJ DE/kg (92.90 v 84.97kg±1.59; P < 0.01). In conclusion, feeding lactating sows 15.9 MJ DE/kg increased daily sow energy intake and improved piglet development.

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Soup consumption is associated with a lower dietary energy density and a better diet quality in US adults

British Journal Of Nutrition ◽

10.1017/s0007114513003954 ◽

2014 ◽

Vol 111 (8) ◽

pp. 1474-1480 ◽

Cited By ~ 9

Author(s):

Yong Zhu ◽

James H. Hollis

Keyword(s):

Body Weight ◽

Energy Density ◽

Energy Intake ◽

Diet Quality ◽

The United States ◽

Healthy Eating Index ◽

Food Type ◽

United States Department ◽

Dietary Energy ◽

Dietary Energy Density

Epidemiological studies have revealed that soup consumption is associated with a lower risk of obesity. Moreover, intervention studies have reported that soup consumption aids in body-weight management. However, little is known about mechanisms that can explain these findings. The objective of the present study was to investigate associations between soup consumption and daily energy intake, dietary energy density (ED), nutrient intake and diet quality. Adults aged 19–64 years who participated in the National Health and Nutrition Examination Surveys during 2003–8 were included in the study. Soup consumers were identified from the first dietary recall using the United States Department of Agriculture food codes and combination food type from the dietary data. Compared with non-consumers (n9307), soup consumers (n1291) had a lower body weight (P= 0·002), a lower waist circumference (P= 0·001) and a trend towards a lower total energy intake (P= 0·087). Soup consumption was associated with a lower dietary ED (P< 0·001); this was independent of whether data on beverage or water consumption were included. Diet quality, as measured by the Healthy Eating Index 2005, was significantly better in soup consumers (P= 0·008). Soup consumption was also associated with a reduced intake of total fat and an increased intake of protein, carbohydrate and dietary fibre, as well as several vitamins and minerals (P< 0·05 for all). However, it was also associated with a higher intake of Na (P< 0·001). The relationship between soup consumption and body weight could be due to a reduced dietary ED and an improved diet quality. Consumers need to pay attention to their Na intake and choose low-Na products for a healthier diet.

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Consumption of energy-dense diets in relation to cardiometabolic abnormalities among Iranian women

Public Health Nutrition ◽

10.1017/s1368980011002680 ◽

2011 ◽

Vol 15 (5) ◽

pp. 868-875 ◽

Cited By ~ 9

Author(s):

Ahmad Esmaillzadeh ◽

Hossein Khosravi Boroujeni ◽

Leila Azadbakht

Keyword(s):

Risk Factors ◽

Blood Pressure ◽

Energy Density ◽

Energy Intake ◽

Cardiometabolic Risk ◽

Cardiometabolic Risk Factors ◽

Adult Women ◽

Dietary Energy ◽

Bottom Quartile ◽

Dietary Energy Density

AbstractObjectiveTo assess the association between dietary energy density and the prevalence of cardiometabolic risk factors among Iranian adult women.DesignCross-sectional study.SettingTehran, Islamic Republic of Iran.SubjectsWe assessed habitual dietary intakes of 486 Iranian adult women by the use of a validated FFQ. Dietary energy density (DED) was calculated as each individual's reported daily energy intake (kJ/d, kcal/d) divided by the total weight of foods (excluding beverages) consumed (g/d). Fasting plasma glucose (FPG), lipid profiles and blood pressure were measured. Diabetes (FPG ≥ 126 mg/dl), dyslipidaemia (based on the National Cholesterol Education Program Adult Treatment Panel III) and hypertension (based on the Joint National Committee on Prevention, Detection, Evaluation and Treatment of High Blood Pressure) were determined. The presence of ‘at least one risk factor’ and ‘at least two risk factors’ of the three major risk factors for CVD (hypertension, dyslipidaemia and diabetes) was also evaluated. To explore the associations between DED and cardiometabolic risk factors, we obtained prevalence ratios in different models accounting for confounders.ResultsMean DED was 7·41 (sd1·46) kJ/g (1·77 (sd0·35) kcal/g). Consumption of energy-dense diets was associated with higher intakes of energy, dietary fat, cholesterol, vegetable oils, refined grains and high-fat dairy products, along with lower intakes of dietary carbohydrates, fruits, vegetables, and meat and fish. Adherence to an energy-dense diet was associated with elevated levels of serum TAG, total cholesterol and LDL cholesterol and lower levels of serum HDL cholesterol. Women in the top quartile of DED were more likely to have dyslipidaemia (61 %v. 31 %,P< 0·05), at least one (68 %v. 35 %,P< 0·05) and at least two (29 %v. 10 %,P< 0·05) cardiometabolic risk factors compared with those in the bottom quartile. Consumption of energy-dense diets was significantly associated with a greater chance of having dyslipidaemia (prevalence ratio in top quartilev. bottom quartile: 1·78; 95 % CI 1·33, 2·58), at least one (1·81; 1·44, 2·49) and at least two cardiometabolic risk factors (2·81; 1·51, 5·24). Additional control for BMI and total energy intake slightly attenuated the associations. No overall significant associations were found between consumption of energy-dense diets and risk of having diabetes or hypertension either before or after adjustment for confounders.ConclusionsConsumption of energy-dense diets was significantly related to the high prevalence of dyslipidaemia, at least one and at least two cardiometabolic risk factors among Iranian adult women. Prospective studies are required to confirm our findings.

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Plenary Lecture 1 Dietary strategies for the prevention and treatment of obesity

Proceedings of The Nutrition Society ◽

10.1017/s0029665109991674 ◽

2009 ◽

Vol 69 (1) ◽

pp. 70-79 ◽

Cited By ~ 57

Author(s):

Barbara J. Rolls

Keyword(s):

Energy Density ◽

Energy Intake ◽

Public Health Problem ◽

High Water ◽

Population Based ◽

Portion Size ◽

High Water Content ◽

Dietary Energy ◽

Moderate Energy ◽

Dietary Energy Density

Obesity is a rapidly-growing public health problem that is related in part to the foods available in the eating environment. Properties of foods such as portion size and energy density (kJ/g) have robust effects on energy intake; large portions of energy-dense foods promote excess consumption and this effect starts in early childhood. Studies show, however, that in both adults and children these food characteristics can also be used strategically to moderate energy intake, as well as to improve diet quality. Dietary energy density can be reduced by increasing intake of water-rich foods such as vegetables and fruits. Their high water content allows individuals to eat satisfying portions of food while decreasing energy intake. Filling up at the start of a meal with vegetables or fruit and increasing the proportion of vegetables in a main course have been found to control hunger and moderate energy intake. Data from several clinical trials have also demonstrated that reducing dietary energy density by the addition of water-rich foods is associated with substantial weight loss even though participants eat greater amounts of food. Population-based assessments indicate that beginning in childhood there is a relationship between consuming large portions of energy-dense foods and obesity. These data suggest that the promotion of diets that are reduced in energy density should be an important component of future efforts to both prevent and treat obesity.

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