Abstract
Regulating the energy density of food could be used as a novel approach for successful body weight reduction in clinical practice. The aim of this study was to conduct a systemic review of the literature on the relationship between food energy density and body weight changes in obese adults to obtain solid evidence supporting this approach. The search process was based on the selection of publications in the English language listed in public databases. A meta-analysis was performed to combine individual study results. Thirteen experimental and observational studies were identified and included in the final analysis. The analyzed populations consist of 3628 individuals aged 18 to 66 years. The studies varied greatly in terms of study populations, study design and applied dietary approaches. The meta-analysis revealed a significant association between low energy density foods and body weight reduction, i.e., −0.53 kg when low energy density foods were eaten (95% CI: −0.88, −0.19). In conclusions, this study adds evidence which supports the energy density of food as a simple but effective measure to manage weight in the obese with the aim of weight reduction.
Highlights
The perception and understanding of the energy density of foods is an important issue concerning dietary intake and the creation of more sustainable consumption patterns [1]
RCTsbetween and cohortfoods studies with provide consistent evidence that the consumption of low energy density foods is associated with body weight loss in obese evidence decrease in body weight in obese subjects
That the consumption of low energy density foods is associated with body weight loss in obese adults
Summary
The perception and understanding of the energy density of foods is an important issue concerning dietary intake and the creation of more sustainable consumption patterns [1]. Most of the low energy dense foods are characterized by high water and fiber content relative to high energy dense foods [2]. Another component of food which effects energy density is the fat content (9 kcal/g) which increases the energy density of a food to a greater extent than either carbohydrates (4 kcal/g) or proteins (4 kcal/g) [3]. It has previously been shown that consumption of foods with a high energy density increases energy intake in contrast to foods with low energy density
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