scholarly journals Combined Impact of a Faster Self-Reported Eating Rate and Higher Dietary Energy Intake Rate on Energy Intake and Adiposity

Nutrients ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 3264
Author(s):  
Pey Sze Teo ◽  
Rob M. van Dam ◽  
Ciarán G. Forde
Keyword(s):  
Energy Intake ◽  
Population Based ◽  
Normal Weight ◽  
Intake Rate ◽  
Dietary Energy ◽  
Eating Rate ◽  
Simple Slope ◽  
Combined Impact ◽  
Asian Cohort ◽  
Energy Intake Rate

Eating more quickly and consuming foods with a higher energy-intake-rate (EIR: kcal/min) is associated with greater energy intake and adiposity. However, it remains unclear whether individuals who eat more quickly are more likely to consume foods with higher EIR. We investigated the overlap between self-reported eating rate (SRER) and the consumption of higher EIR foods, and their combined impact on daily energy intake and adiposity in a population-based Asian cohort (n = 7011; 21–75y). Food consumption was assessed using a validated Food Frequency Questionnaire. Moderated regression with simple slope analysis was conducted to evaluate whether SRER modified the association between dietary EIR and total dietary energy intakes. Faster eaters consumed a significantly higher proportion of energy from higher EIR foods among overweight individuals, but not among normal-weight individuals. Associations between dietary EIR and total energy intake were stronger among medium (β = 15.04, 95%CI: 13.00–17.08) and fast (β = 15.69, 95%CI: 12.61–18.78) eaters, compared with slower eaters (β = 9.89, 95%CI: 5.11–14.67; p-interaction = 0.032). Higher dietary EIR also tended to be more strongly associated with BMI in fast eaters (β = 0.025, 95%CI: 0.011–0.038) than in slow eaters (β = 0.017, 95%CI: −0.007–0.040). These findings suggest that the combination of eating more quickly and selecting a greater proportion of energy from higher EIR foods (i.e., softly textured, energy dense), promoted higher dietary energy intakes and adiposity.

scholarly journals Cracker shape modifies ad libitum snack intake of crackers with cheese dip

2020 ◽  
Vol 124 (9) ◽  
pp. 988-997 ◽  
Author(s):  
Arianne van Eck ◽  
Anouk van Stratum ◽  
Dimitra Achlada ◽  
Benoît Goldschmidt ◽  
Elke Scholten ◽  
...  
Keyword(s):  
Energy Intake ◽  
High Energy ◽  
Crossover Design ◽  
Intake Rate ◽  
Eating Rate ◽  
Video Recordings ◽  
Food Properties ◽  
Moderate Energy ◽  
Ad Libitum ◽  
Energy Intake Rate

AbstractFood and energy intake can be effectively lowered by changing food properties, but little is known whether modifying food shape is sufficient to influence intake. This study investigated the influence of cracker shape and cheese viscosity on ad libitum intake of cracker–cheese combinations. Forty-four participants (thirteen males, 23 (sd 3) years, BMI 21 (sd 2) kg/m2) participated in four late afternoon snack sessions (2 × 2 randomised crossover design). Iso-energetic crackers were baked into flat squares and finger-shape cylindrical sticks and combined with a cheese dip varying in viscosity. Approximately eighty crackers and 500 g cheese dip were served in separate large bowls. Participants consumed crackers with cheese dip ad libitum while watching a movie of 30 min. Dipping behaviour and oral processing behaviour were measured simultaneously by hidden balances under the cheese bowls and video recordings. Cracker intake (28 (sem 1) crackers) of cracker–cheese combinations was not influenced by cracker shape. Cheese intake of cracker–cheese combinations was 15 % higher for flat-squared than finger-shape crackers (131 kJ, P = 0·016), as a larger amount of cheese was scooped with flat-squared crackers (2·9 (sem 0·2) v. 2·3 (sem 0·1) g cheese per dip, P < 0·001) and showed higher eating rate and energy intake rate (P < 0·001). Eating rate over snacking time decreased by reducing bite frequency (P < 0·001) while cheese dip size remained fairly constant (P = 0·12). Larger energy intake from condiments was facilitated by increased cracker surface, and this did not trigger earlier satiation. Changing food carrier surface may be a promising approach to moderate energy intake of often high energy dense condiments, sauces and toppings.

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.

Self-reported dietary energy intake of normal weight, overweight and obese adolescents

2009 ◽  
Vol 12 (2) ◽  
pp. 222-227 ◽  
Author(s):  
Vivienne A Vance ◽  
Sarah J Woodruff ◽  
Linda J McCargar ◽  
Janice Husted ◽  
Rhona M Hanning
Keyword(s):  
Energy Intake ◽  
Weight Status ◽  
Assessment Tool ◽  
Dietary Assessment ◽  
Total Sample ◽  
Normal Weight ◽  
Dietary Energy ◽  
Web Based ◽  
Dietary Recall ◽  
The Mean

AbstractObjectiveThe purpose of the present paper was to assess dietary energy reporting as a function of sex and weight status among Ontario and Alberta adolescents, using the ratio of energy intake (EI) to estimated BMR (BMRest).DesignData were collected using the FBQ, a validated web-based dietary assessment tool (including a 24 h dietary recall, FFQ, and food and physical activity behavioural questions). BMI was calculated from self-reported height and weight and participants were classified as normal weight, overweight or obese. BMR was calculated using the WHO equations (based on weight). Reporting status was identified using the ratio EI:BMRest.SettingData were collected in public, Catholic and private schools in Ontario and Alberta, Canada.SubjectsA total of 1917 (n876 male andn1041 female) students (n934 grade 9 andn984 grade 10) participated.ResultsThe mean EI:BMRestratio across all participants was 1·4 (sd0·6), providing evidence of under-reporting for the total sample. Females under-reported more than males (t= 6·27,P< 0·001), and under-reporting increased with increasing weight status for both males (F= 33·21,P< 0·001) and females (F= 14·28,P< 0·001). After removing those who reported eating less to lose weight, the EI:BMRestwas 1·56 (sd0·6) for males and 1·4 (sd0·6) for females.ConclusionThe present study highlights methodological challenges associated with self-reported dietary data. Systematic differences in under-reporting of dietary intake by gender and weight status were observed using a web-based survey, similar to observations made using paper-based 24 h recalls and dietitian interviews.

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 &lt; 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.

Position Choice by Drift-Feeding Salmonids: Model and Test for Arctic Grayling (Thymallus arcticus) in Subarctic Mountain Streams, Interior Alaska

1990 ◽  
Vol 47 (10) ◽  
pp. 2039-2048 ◽  
Author(s):  
Nicholas F. Hughes ◽  
Lawrence M. Dill
Keyword(s):  
Energy Intake ◽  
Water Depth ◽  
Focal Point ◽  
Water Velocity ◽  
Net Energy ◽  
Intake Rate ◽  
Arctic Grayling ◽  
Thymallus Arcticus ◽  
Net Energy Intake ◽  
Energy Intake Rate

We develop a model to predict position choice of drift-feeding stream salmonids, assuming a fish chooses the position that maximizes its net energy intake rate. The fish's habitat is represented as a series of stream cross-profiles, each divided into vertical strips characterized by water depth and velocity. The fish may select a focal point in any of these strips, and include several neighbouring strips in its foraging area. The number of prey the fish encounters depends on its reaction distance to prey, water depth, and water velocity; the proportion of detected prey the fish is able to capture declines with water velocity. The fish's net energy intake rate is its gross energy intake rate from feeding minus the swimming cost calculated by using water velocity at the fish's focal point. There was a close match between the positions predicted by this model and those chosen by solitary Arctic grayling (Thymallus arcticus) in the pools of a mountain stream in Alaska.

scholarly journals The Role of Dietary Energy and Macronutrients Intake in Prevalence of Irritable Bowel Syndromes

2019 ◽  
Vol 2019 ◽  
pp. 1-9
Author(s):  
Jing-jing Zhang ◽  
Han Ma ◽  
Jin-zhou Zhu ◽  
Chao Lu ◽  
Chao-hui Yu ◽  
...  
Keyword(s):  
Dietary Intake ◽  
Energy Intake ◽  
Gastrointestinal Disorder ◽  
Population Based ◽  
Dietary Energy ◽  
Dietary Intakes ◽  
Nutrition Survey ◽  
Direct Role ◽  
Rome Iii ◽  
Irritable Bowel

Background. Irritable bowel syndrome (IBS) is a chronic gastrointestinal disorder characterized by abdominal pain and altered bowel habits in the absence of any detectable organic illnesses. Interest in the effect of dietary opponents to the IBS pathogenesis has been increased in recent years. This study aims to review previous studies to determine the relationship between IBS prevalence in community and dietary energy and macronutrients intakes according to the national nutrition surveys. Methods. A literature search was conducted in PubMed and EMBASE to September, 2018, to identify population-based studies that reported the prevalence of IBS. Daily energy intake, daily carbohydrates, and protein and fat percent contribution to energy intake (%) were obtained from study population-based national nutrition survey. The correlations of prevalence of IBS and dietary intakes were obtained by Spearman coefficient or Pearson coefficient. Results. Global prevalence of IBS was 11.7%. There was no correlation between overall prevalence of IBS of individual countries and national energy intake (P = 0.785), protein proportion (P = 0.063), carbohydrates proportion (P = 0.505), or fat proportion (P = 0.384) according to the years when the studies were conducted. No correlations were detected between dietary intake and male or female IBS prevalence. Interestingly, protein proportion was positively correlated with the prevalence of IBS in Rome III criteria (r = 0.569). Conclusion. Our findings demonstrate that dietary energy and macronutrients intake do not play a direct role in prevalence of IBS. However, IBS diagnostic criteria seem to have a bias on the correlation between prevalence of IBS and dietary intake. Further studies are needed to confirm the correlation between prevalence of IBS and specific dietary intake.

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