Short-term Energy Intake Research Articles

Active video games and energy balance in male adolescents: a randomized crossover trial

Active video games (AVGs) have been shown to acutely increase energy expenditure when compared with seated video games; however, the influence of AVGs on compensatory adjustments in energy intake and expenditure is largely unknown. The aim was to examine the acute effects of AVGs on energy intake and expenditure. With the use of a randomized crossover design, 26 male adolescents (mean ± SD age: 14.5 ± 1.4 y) completed three 1-h experimental conditions: resting control, seated video game play (Xbox 360; Microsoft), and AVG play (Kinect Adventures on Xbox 360) followed by an ad libitum lunch. A validated food menu was used to assess food intake immediately after the conditions and for the remainder of the day, and a dietary record was used for the subsequent 3-d period. Energy expenditure was measured by using portable indirect calorimetry throughout each experimental condition, and an accelerometer was used to assess the subsequent 3-d period. Appetite sensations were assessed by using visual analog scales at different time points during the testing day. The primary outcomes were acute (immediately after the conditions and 24-h) and short-term (3-d) energy intake and expenditure. Energy expenditure was significantly higher (~145%; P < 0.001) during the AVG condition than during the resting control and seated video game conditions; however, no significant differences in energy expenditure were observed 24 h (~6%; P > 0.49) and 3 d after the experimental conditions (~3%; P > 0.82). No significant differences were observed in absolute energy intake immediately after the conditions (~2%; P > 0.94) or in absolute energy intake 24 h (~5%; P > 0.63) and 3 d (~9%; P > 0.53) after the experimental conditions. Finally, appetite sensations were similar between conditions at all time points (P > 0.05). The increase in energy expenditure promoted by a single session of Kinect AVG play is not associated with increased food intake but is compensated for after the intervention, resulting in no measurable change in energy balance after 24 h. These results suggest that the potential of Kinect to reduce the energy gap underlying weight gain is offset within 24 h in male adolescents. This trial was registered at clinicaltrials.gov as NCT01655901.

Consumption of a high-fat soup preload leads to differences in short-term energy and fat intake between PROP non-taster and super-taster women

Taste blindness to the bitterness of PROP (6-n-propylthiouracil) has been used as a genetic marker for food selection and adiposity. We have shown that PROP non-taster (NT) women have higher BMIs and habitually consume more fat and energy than either medium-taster (MT) or super-taster (ST) women. These data imply that differences in dietary selection underlie the body weight differences among PROP taster groups. However, no studies investigated energy compensation in women classified by PROP status. We investigated if NTs would compensate less accurately for the calories and fat in a high-fat soup preload in a subsequent test meal compared to MTs and STs. Energy intake from a buffet meal was measured in 75 healthy non-diet-restrained, lean women 30 min after the ingestion of a high-fat soup preload (0.8 kcal/g; 55% calories from fat), calculated to represent 10% of resting energy expenditure for each subject, or the same volume of water. Subjects (n = 20–28/taster group) ate a standard breakfast followed 3 hr later by an ad-libitum buffet lunch, on two occasions. There were no differences in energy intake or macronutrient selection across taster groups after water. After soup, NTs consumed more energy than STs. Fat intake (as %-energy) was higher in NTs (46.4% ± 2.4) compared to either MTs (36.1 ± 1.9%) or STs (38.1% ± 2.3; p < 0.05). NTs overate by 11% ± 5 after the soup compared to MTs and STs who underrate by 16% ± 6 and 26% ± 10, respectively (p < 0.01). These data suggest that small discrepancies in short-term energy compensation and selection of fat after a mixed-nutrient, high-fat preload may play a role in positive energy balance and increased adiposity in women with the PROP non-taster phenotype.

Control of appetite and energy intake by SCFA: what are the potential underlying mechanisms?

In recent years, there has been a renewed interest in the role of dietary fibre in obesity management. Much of this interest stems from animal and human studies which suggest that an increased intake of fermentable fibre can suppress appetite and improve weight management. A growing number of reports have demonstrated that the principal products of colonic fermentation of dietary fibre, SCFA, contribute to energy homeostasis via effects on multiple cellular metabolic pathways and receptor-mediated mechanisms. In particular, over the past decade it has been identified that a widespread receptor system exists for SCFA. These G-protein-coupled receptors, free fatty acid receptor (FFAR) 2 and FFAR3 are expressed in numerous tissue sites, including the gut epithelium and adipose tissue. Investigations using FFAR2- or FFAR3-deficient animal models suggest that SCFA-mediated stimulation of these receptors enhances the release of the anorectic hormones peptide tyrosine tyrosine and glucagon-like peptide-1 from colonic L cells and leptin from adipocytes. In addition, the SCFA acetate has recently been shown to have a direct role in central appetite regulation. Furthermore, the SCFA propionate is a known precursor for hepatic glucose production, which has been reported to suppress feeding behaviour in ruminant studies through the stimulation of hepatic vagal afferents. The present review therefore proposes that an elevated colonic production of SCFA could stimulate numerous hormonal and neural signals at different organ and tissue sites that would cumulatively suppress short-term appetite and energy intake.

β-Glucan and dark chocolate: a randomized crossover study on short-term satiety and energy intake.

Aim: The aims of this study were to adapt a traditional recipe into a healthier form by adding 3 g of oat β-glucan, substituting milk chocolate to dark chocolate with 70% cocoa, and to examine the effect of these alterations on short-term satiety and energy intake. Materials and Methods: Study subjects (n = 25) were tested in a randomized, crossover design with four products closely matched for energy content. Four different versions of a traditional recipe including milk chocolate-control (CON), oat β-glucan (B-GLU), dark chocolate (DARK) or oat β-glucan and dark chocolate (B-GLU + DARK) were given to subjects on different test days. After subjects were asked to report visual analog scale (VAS) scores on sensory outcomes and related satiety for four hours ad libitum, lunch was served and energy intake of individuals was measured. Results: VAS scores indicated that none of the test foods exerted an improved effect on satiety feelings. However, energy intake of individuals during ad libitum lunch was significantly lower in dark chocolate groups (CON: 849.46 ± 47.45 kcal versus DARK: 677.69 ± 48.45 kcal and B-GLU + DARK: 691.08 ± 47.45 kcal, p = 0.014). Conclusion: The study demonstrated that substituting dark chocolate for milk chocolate is more effective in inducing satiety during subsequent food intake in healthy subjects.

OP039: Effect of Environmental Temperature and Metabolic Level on Short-Term Energy Intake

OP039: Effect of Environmental Temperature and Metabolic Level on Short-Term Energy Intake

Foods for appetite control: Can carbohydrates stimulate the ileal brake and enhance satiety?

New therapeutic approaches targeting appetite suppression for the management of body weight and prevention of obesity are currently of widespread interest. The research within this thesis has focused on the ileal brake, which is an endogenous appetite suppression mechanism that is activated by the presence of macronutrients in the ileum. The aim of the thesis was to investigate whether this mechanism can be activated firstly by direct delivery of glucose, and if so, secondly through oral delivery of protected available carbohydrate (CHO) from foods into the ileum. If resulting in suppression of appetite and food intake, it was anticipated that the findings in this thesis may have important implications for the development of food-derived appetite suppressants and/or therapeutics. The first clinical trial (Chapter 4) in this thesis used a model in which 14 healthy male volunteers were intubated with a 3.8 m long naso-ileal (NI) tube, the aim of which was to deliver glucose directly to the ileum, the distal small intestine (SI). The trial was a 5-day, randomised, residential, cross-over design investigating delivery of glucose (15 g) and saline to both the ileum and the duodenum. In this carefully controlled NI tube feeding study, there was evidence that the direct delivery of glucose into the ileum enhanced aspects of subjectively-rated satiety,glucagon-like-peptide-1 (GLP-1) and peptide YY (PYY) release, and decreased short-term energy intake (EI) compared with the direct delivery of saline into the ileum (-10%, -481 kJ, trend) and glucose into the duodenum (-22%, -988 kJ, Tukey???s post-hoc, P < 0.05) at an ad libitum lunch meal. An in vitro study (Chapter 5) was conducted to investigate the mechanisms by which intestinal enteroendocrine L-cells in the ileum couple glucose sensing to GLP-1 secretion using NCI-H716 cells, a human L-cell line model. The findings that GLP-1 secretion was triggered by glucose and inhibited by a well-established sGLT-1inhibitor and the presence of sGLT-1 transcript in the NCI-H716 cells suggest that the action of sGLT-1 is involved in glucose sensing. The findings that GLP-1 secretion was triggered by fructose and the presence of TAS1R2 receptor and ??-gustducin transcripts also suggest that the activation of sweet taste receptors may participate in the regulation of the secretion of GLP-1. In light of these results, it is possible to infer that glucose-induced GLP-1 secretion from L-cells in the ileum is a consequence of the combined effect of sGLT-1 and activation of the sweet taste receptors. The aim of the second clinical trial (Chapter 6) was to compare the effects of low-dose (500 mg) and high-dose (1500 mg) commercially available grape seed extract (GSE), hypothesised to induce post-meal CHO malabsorption in the proximal SI with a placebo control, consumed at the same time as a standardised high-starch breakfast meal on appetite over the subsequent 3-4 hours and EI at a subsequent ad libitum lunch meal in 20 healthy males. The trial was a randomised, double blind, placebo…

Short term effect of chicory root fibre on appetite ratings and energy intake

It has been shown that certain fibres can enhance satiety and lower energy intake. This effect largely depends on food matrix, degree of hydration and dosage. Dried chicory root pulp (CRP) is a good fibre-source. After inulin is extracted from chicory roots, the remaining CRP still contains much dietary fibre. We hypothesized that adding CRP to foods may enhance satiety and lower food intake. Moreover, we expected a larger effect when CRP is in a hydrated food (semi-liquid) than in a solid food (granola-bar). We performed a randomized crossover trial with five treatments: a high fibre semi-liquid (14 g CRP), a low fibre semi-liquid (7 g CRP), a control semi-liquid (no CRP), a high fibre bar (14 g CRP), and a control bar (no CRP). Data of 15 lean men (20 ± 3 years) and 15 lean women (21 ± 3 years) were included. Satiety feelings were rated before and multiple times after consumption of the foods. Ninety minutes after consumption, ad libitum energy intake was measured at lunch. High fibre foods enhanced satiety feelings more than their controls ( p -values < 0.05). The bars enhanced satiety feelings more than semi-liquids ( p -values ⩽ 0.01). The low fibre semi-liquid did not differ from its control ( p = 0.09). Energy intake was not affected by addition of CPR ( p = 0.44). In conclusion, addition of 14 g CRP enhanced satiety feelings in both semi-liquid and solid foods. In contrast to our hypothesis, the solid product with CRP was the most satiating. No effect was found on short term energy intake.

A randomised trial of the impact of energy density and texture of a meal on food and energy intake, satiation, satiety, appetite and palatability responses in healthy adults

Texture modified diets may be enriched to optimise the opportunity for individuals to meet their required energy intakes; however there is insufficient evidence supporting this strategy. Thus we sought to investigate the effect of texture and energy density on food (g) and energy intakes (kcal), appetite (satiation and satiety), and palatability in healthy adults. A single blind within-subjects randomised crossover design, where 33 healthy adults consumed a test meal with either its texture and/or energy density altered, until satiation was reached whilst rating their appetite parameters. Subsequent intakes were recorded in a food diary to determine the effect of the treatments on satiety and identify any evidence of energy compensation. Test meal energy intakes (kcal) were significantly higher with energy enrichment of both meals (standard texture; 315 kcal and texture modified; 303 kcal (p = 0.001)) and remained higher over the day for both (260 kcal/d and, 225 kcal/d respectively (p < 0.05)). Area under the curve (AUC) did not differ between meals for hunger, fullness, or desire to eat however palatability was significantly reduced with texture modification. Enriching meals (standard texture and texture modified) is an effective method to increase short term energy intakes in healthy adults over a 24 h period and may have application to optimise energy intakes in a clinical setting.

Effect of ambient temperature during acute aerobic exercise on short-term appetite, energy intake, and plasma acylated ghrelin in recreationally active males

Ambient temperature during exercise may affect energy intake regulation. Compared with a temperate (20 °C) environment, 1 h of running followed by 6 h of rest tended to decrease energy intake from 2 ad libitum meals in a hot (30 °C) environment but increase energy intake in a cool (10 °C) environment (p = 0.08). Core temperature changes did not appear to mediate this trend; whether acylated ghrelin is involved is unclear. Further research is warranted to clarify these findings.

Serum prealbumin: An independent marker of short-term energy intake in the presence of multiple-organ disease involvement

ObjectiveSerum prealbumin has a prognostic value in several diseases, but its serum levels can be influenced by different factors. However, a multivariable analysis to test the independent effect of each has not yet, to our knowledge, been performed. The aim of this cross-sectional study was to investigate the association between prealbumin and several factors possibly affecting its serum levels to test the potential of using prealbumin as an indicator of nutritional status and short-term energy intake in patients newly diagnosed with immunoglobulin light-chain amyloidosis. MethodsMultivariable general linear regression models of non-collinear variables were fitted to assess the association of demographic (sex, age), nutritional (short-term energy intake, unintentional weight loss, body mass index), and clinical (cardiac and liver involvement, kidney function, C-reactive protein) parameters with serum prealbumin levels in 187 patients newly diagnosed with immunoglobulin light-chain amyloidosis. ResultsSerum prealbumin levels were associated with C-reactive protein and short-term energy intake (P < 0.001 for both). A significant association was also detected with age (P = 0.023), serum creatinine (P = 0.017), liver involvement (P = 0.002), and peripheral edema (P = 0.032). In a prespecified subgroup analysis (n = 140) in patients with normal C-reactive protein level (<0.5 mg/dL), all other associations were confirmed. A significant relation was also observed with sex (P = 0.022) and body mass index (P = 0.041). ConclusionsSerum prealbumin is associated with short-term energy intake independently of the presence of multiple-organ involvement and inflammation. Its serum levels should be always interpreted in light of its influencing factors, among which inflammation and liver and kidney functions appear predominant.

PP132-MON COMPARISON OF SIX NUTRITIONAL RISK SCREENING TOOLS TO DETECT UNDERNUTRITION IN ONE HOSPITAL

index [BMI]) and clinical (cardiac and liver involvement, kidney function, C-reactive protein [CRP]) parameters with serum prealbumin levels in 187 newly diagnosed and untreated outpatients affected by immunoglobulin lightchain amyloidosis. Results: Serum prealbumin levels were associated with CRP and short-term energy intake (p < 0.001 for both). A significant association was also detected with age (p = 0.023), serum creatinine (p = 0.017), liver involvement (p = 0.002) and the presence of peripheral edema (p = 0.032). In a pre-specified subgroup analysis (N = 140) on patients with normal CRP (<0.5mg/dL), all the other associations were confirmed. A significant relationship was also observed with gender (p = 0.022) and BMI (p = 0.041). Conclusion: Serum prealbumin is associated with shortterm energy intake independently of the presence of multiple organ involvement and inflammation. Its serum levels should be always interpreted in light of its influencing factors, among which inflammation, liver and kidney function appear predominant.

Caloric compensation and eating in the absence of hunger in 5- to 12-y-old weight-discordant siblings

An impaired ability to compensate for calories and increased eating in the absence of hunger (EAH) has been associated with increased energy intake and weight gain in unrelated children. The aims of this study were to compare caloric compensation [the percentage compensation index (%COMPX)] and EAH in weight-discordant siblings aged 5-12 y. In a crossover, behavioral genetics design, 47 same-sex sibling pairs (53% female, 55% full siblings) were served dinner once a week for 3 wk. Across conditions, siblings were served the same dinner, but 25 min before dinner, they either consumed in full or did not consume 1 of 2 preloads that varied in energy density (ED; 0.57 or 0.97 kcal/g). On the day when no preload was consumed, EAH was assessed after dinner and defined as the number of calories consumed from snacks. Overweight/obese siblings undercompensated [%COMPX: -48.8 ± 56.3 (mean ± SEM)] and therefore overate after the high-ED preload, whereas normal-weight siblings showed accurate compensation (%COMPX: 101.3 ± 51.9; P = 0.03). Furthermore, overweight/obese siblings consumed 34% more calories (93 kcal) in the absence of hunger than did normal-weight siblings (P = 0.01). Within-pair resemblances for %COMPX and EAH were stronger for full siblings (P < 0.049) than for half siblings (P > 0.23). An impaired ability to regulate short-term energy intake, which includes incomplete adjustment for calorie differences in a preload and eating when satiated, may represent a behavioral phenotype for obesity in children. Future studies should test whether teaching children to focus on internal satiety cues may prevent at-risk children from overeating.

Polydextrose: its impact on short-term food intake and subjective feelings of satiety in males—a randomized controlled cross-over study

Polydextrose is a low-calorie highly branched-chain glucose polymer that is poorly digested in the upper gastrointestinal tract and therefore demonstrates fibre-like properties. Fibre has been shown to increase satiety and possibly reduce food intake. Therefore, the objective of the current study was to examine the effects of polydextrose on short-term satiety and energy intake. In a repeated-measures randomized blind cross-over design, 26 healthy males consumed a 400-g fruit smoothie containing 12 g (3 %) of polydextrose, and a buffet lunch 60 min after the smoothie. Motivational ratings for satiety and palatability and lunch energy intake were measured. The effects of the polydextrose-containing smoothie were compared against a polydextrose-free control smoothie. Polydextrose did not significantly alter the taste and palatability of the fruit smoothie. Consuming the polydextrose-containing smoothie resulted in a significantly lower energy intake at lunch (102 kcal less) compared to the control. Polydextrose may be a good fortificant for reducing short-term food intake.

“Split Them!” Smaller Item Sizes of Cookies Lead to a Decrease in Energy Intake in Children

ObjectiveExamine the influence of altering the size of snack food (ie, small vs large cookies) on short-term energy intake. MethodsFirst- and sixth-graders (n = 77) participated in a between-subjects experimental design. All participants were offered the same gram weight of cookies during an afternoon tea at their school. For half of the participants, food was cut in 2 to make the small item size. Food intake (number of cookies, gram weight, and energy intake) was examined using ANOVA. ResultsDecreasing the item size of food led to a decrease of 25% in gram weight intake, corresponding to 68 kcal. Appetitive ratings and subject and food characteristics had no moderating effect. Conclusions and ImplicationsReducing the item size of food could prove a useful dietary prevention strategy based on decreased consumption, aimed at countering obesity-promoting eating behaviors favored by the easy availability of large food portions.

Effects of high and low glycemic load meals on energy intake, satiety and hunger in obese Hispanic-American youth

Some short-term pediatric studies have suggested beneficial effects of low glycemic load (LGL) meals on feelings of hunger and on energy intake. However, the effects of LGL diets have not been systematically studied in obese Hispanic children, who stand to benefit from successful interventions. To examine the effects of LGL and high-GL (HGL) meals on appetitive responses and ad libitum energy intake of obese Hispanic youth. A total of 88 obese Hispanic youth aged 7-15 years were enrolled in a community-based obesity intervention program and randomly assigned to consume meals designed as either LGL (n = 45) or HGL (n = 43). After 12 weeks, participants were admitted for a 24-hour metabolic study. Following the morning test meal, subjects serially reported hunger, fullness, and satiety using a visual analog scale. Blood insulin and glucose were measured. After 5 hours, participants were fed another test meal and given a snack platter from which to eat ad libitum. All test food was weighed and the energy, macronutrients, and glycemic load (GL) of consumed foods were calculated. The HGL group had significantly higher insulin (p = 0.0005) and glucose (p = 0.0001) responses to the breakfast meal compared with the LGL group. There were no significant between-group differences in energy consumed from the snack platter (1303 vs. 1368 kcal, p = 0.5), or in the subjective feelings of hunger (p = 0.3), fullness (p = 0.5) or satiety (p = 0.3) between the two groups. Our study provides no evidence that, for obese Hispanic youth, changing the GL of the diet affects short-term hunger, fullness, satiety, or energy intake. ClinicalTrials.gov Identifier: NCT01068197.

Smaller Food Item Sizes of Snack Foods Influence Reduced Portions and Caloric Intake in Young Adults

Studies considering the impact of food-size variations on consumption have predominantly focused on portion size, whereas very little research has investigated variations in food-item size, especially at snacking occasions, and results have been contradictory. This study evaluated the effect of altering the size of food items (ie, small vs large candies) of equal-size food portions on short-term energy intake while snacking. The study used a between-subjects design (n=33) in a randomized experiment conducted in spring 2008. In a psychology laboratory (separate cubicles), participants (undergraduate psychology students, 29 of 33 female, mean age 20.3±2 years, mean body mass index 21.7±3.7) were offered unlimited consumption of candies while participating in an unrelated computerized experiment. For half of the subjects, items were cut in two to make the small food-item size. Food intake (weight in grams, kilocalories, and number of food items) was examined using analysis of variance. Results showed that decreasing the item size of candies led participants to decrease by half their gram weight intake, resulting in an energy intake decrease of 60 kcal compared to the other group. Appetite ratings and subject and food characteristics had no moderating effect. A cognitive bias could explain why people tend to consider that one unit of food (eg, 10 candies) is the appropriate amount to consume, regardless of the size of the food items in the unit. This study suggests a simple dietary strategy, decreasing food-item size without having to alter the portion size offered, may reduce energy intake at snacking occasions.

Soluble fiber dextrin enhances the satiating power of beverages

This study compared the effects of four types of fiber on satiety and energy intakes at the next meal using a standard double-blinded preload study design. Study participants (14 men and 22 women) each took part in 6 study sessions. Study preloads were a combination of a solid snack and a liquid beverage (energy range 0.78–0.83MJ) containing four different types of fiber: soluble fiber dextrin (12g), soluble corn fiber (11.8g), polydextrose (11.8g), and resistant starch (11.2g). All four fibers were compared to two control conditions of equal volume: an isoenergetic, low-fiber preload and a lower-energy, low-fiber preload. All preloads were presented twice for a total of 0.35–1.65MJ and 1–24g fiber. Satiety ratings were collected for 20min intervals for 220min during the morning testing session. A test meal was served at 1200h and plate waste measured. The five higher-energy preloads led to higher fullness and lower hunger ratings compared to the low-energy control but were not significantly different from each other. Relative to the isoenergetic control, only soluble fiber dextrin significantly suppressed energy intakes (p=0.023). Supplementing beverages with soluble fiber dextrin affects short term energy intake and may have implications for weight control.

Lack of Effect of Exercise Time of Day on Acute Energy Intake in Healthy Men

Although the manipulation of exercise and dietary intake to achieve successful weight loss has been extensively studied, it is unclear how the time of day that exercise is performed may affect subsequent energy intake. The purpose of the current study was to investigate the effect of an acute bout of exercise performed in the morning compared with an equivalent bout of exercise performed in the afternoon on short-term energy intake. Nine healthy male participants completed 3 trials: morning exercise (AM), afternoon exercise (PM), or control (no exercise; CON) in a randomized counterbalanced design. Exercise consisted of 45 min of treadmill running at 75% VO(2peak). Energy intake was assessed over a 26-hr period with the participants eating ad libitum from a standard assortment of food items of known quantity and composition. There was no significant difference in overall energy intake (M ± SD; CON 23,505 ± 6,938 kJ, AM 24,957 ± 5,607 kJ, PM 24,560 ± 5,988 kJ; p = .590) or macronutrient preferences during the 26-hr period examined between trials. Likewise, no differences in energy intake or macronutrient preferences were observed at any of the specific individual meal periods examined (i.e., breakfast, lunch, dinner) between trials. These results suggest that the time of day that exercise is performed does not significantly affect short-term energy intake in healthy men.

Influence of whole grain barley, whole grain wheat, and refined rice-based foods on short-term satiety and energy intake

This study compared the effect of whole grain high-fiber barley, whole grain wheat and refined rice-based foods on energy intake and satiety. Forty-seven healthy subjects consumed a breakfast of hot cereal and a snack mix containing either barley, wheat, or refined rice, followed by an ad libitum smorgasbord lunch using a crossover design. Energy intake was measured at the lunch using plate waste. Hunger, fullness, desire to eat, amount of food consumed, and thirst were assessed using a modified Visual Analog Scale (VAS) before and after the breakfast, snack and lunch. Energy intake at lunch did not differ among products. There were no differences in the area under the time curve in modified VAS scores among products for any parameter. However, subjects reported significantly less hunger before lunch compared to their hunger before breakfast when consuming the barley, but there was no significant reduction in hunger before lunch after consumption of wheat or rice. In conclusion, intake of a whole grain high-fiber barley, whole grain wheat, or refined rice breakfast and snack did not decrease energy intake acutely, but consumption of whole grain high-fiber barley foods significantly decreased hunger whereas whole wheat and refined rice foods did not.

Energy density at a buffet-style lunch differs for adolescents born at high and low risk of obesity

The energy density (ED; kcal/g) of foods, when manipulated in the laboratory, affects short-term energy intake. The aim of this study was to examine if, when given a choice, dietary ED (foods only) and energy intake (expressed as a percentage of subjects' estimated daily energy requirement; EER) at a self-selected, single meal differ for teens born with a different familial predisposition to obesity and as a function of their sex. Subjects (13 males, 17 females) were 12 years of age and born at high risk (HR; n = 15) or low risk (LR; n = 15) for obesity based on maternal pre-pregnancy body mass index (BMI; kg/m 2). The buffet meal, served for lunch and consumed ad libitum, consisted of a variety of foods and beverages with a range in ED. HR subjects consumed a more energy-dense meal (foods only) than LR subjects (1.84 vs. 1.42 kcal/g; P = 0.02) and males consumed a more energy-dense meal than females (1.83 vs. 1.43 kcal/g; P = 0.03). Total energy intake, when expressed as a percentage of subjects' daily EER, did not differ between HR and LR subjects (42% vs. 33%; P = 0.16). Males, compared to females, consumed ~ 59% more energy from foods and beverages during the meal (46 vs. 29%; P = 0.008). During a single multi-item lunch meal, teens with a familial predisposition to obesity and males, independent of their obesity risk status, self-selected a more energy-dense meal. Familial risk for obesity, through either genetic or environmental pathways, may facilitate a more energy-dense diet.