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Effect of different food groups on energy intake within and between individuals

PURPOSE: Energy intake varies day-to-day because we select different foods, and different amounts of these foods. Energy balance is not tightly regulated over the short-term, and the variability in diet results in an energy surplus or deficit. The aim of this study was to explore how consuming more,...

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Autores principales: Horgan, Graham W., Whybrow, Stephen, Scalco, Andrea, Craig, Tony, Macdiarmid, Jennie I.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9464146/
https://www.ncbi.nlm.nih.gov/pubmed/35622135
http://dx.doi.org/10.1007/s00394-022-02903-1
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author Horgan, Graham W.
Whybrow, Stephen
Scalco, Andrea
Craig, Tony
Macdiarmid, Jennie I.
author_facet Horgan, Graham W.
Whybrow, Stephen
Scalco, Andrea
Craig, Tony
Macdiarmid, Jennie I.
author_sort Horgan, Graham W.
collection PubMed
description PURPOSE: Energy intake varies day-to-day because we select different foods, and different amounts of these foods. Energy balance is not tightly regulated over the short-term, and the variability in diet results in an energy surplus or deficit. The aim of this study was to explore how consuming more, or less, than usual amounts of foods contributed towards balancing of total energy intake (TEI) within a day. METHODS: Four-day food records came from 6155 adult participants of the National Diet and Nutrition Survey to study these effects. Within-individual regression models of the energy from 60 food groups on TEI were calculated. Energy intake variation within-individuals was regressed separately on the variation in amounts of each food group. Regression models were also fitted to individual four day means. RESULTS: Within-individual coefficients ranged from about 0 for high-fibre breakfast cereals to 1.7 for sugar preserves and spreads. Three food groups (e.g. low-calorie soft drinks) tended to reduce TEI, and 13 food groups (e.g. margarine and other spreads, and alcoholic drinks) tended to elevate TEI above the energy content of the food group when more than usual amounts were consumed. Foods groups of higher energy densities, or lower fibre content (e.g. typical “snack” foods, low-fibre bread, and processed meat) tended to promote greater TEI more so than did food groups of lower energy densities (e.g. meat, fish, high-fibre foods, and potatoes). CONCLUSION: Different food groups vary considerably in the extent to which they affect TEI in free-living adults. The associations between consuming more, or less, than usual amounts of foods and the effects on TEI are consistent with those found in laboratory studies. Importantly, the present study found similar associations, but using a different methodology and in observational data, providing novel information on energy intake compensation.
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spelling pubmed-94641462022-09-12 Effect of different food groups on energy intake within and between individuals Horgan, Graham W. Whybrow, Stephen Scalco, Andrea Craig, Tony Macdiarmid, Jennie I. Eur J Nutr Original Contribution PURPOSE: Energy intake varies day-to-day because we select different foods, and different amounts of these foods. Energy balance is not tightly regulated over the short-term, and the variability in diet results in an energy surplus or deficit. The aim of this study was to explore how consuming more, or less, than usual amounts of foods contributed towards balancing of total energy intake (TEI) within a day. METHODS: Four-day food records came from 6155 adult participants of the National Diet and Nutrition Survey to study these effects. Within-individual regression models of the energy from 60 food groups on TEI were calculated. Energy intake variation within-individuals was regressed separately on the variation in amounts of each food group. Regression models were also fitted to individual four day means. RESULTS: Within-individual coefficients ranged from about 0 for high-fibre breakfast cereals to 1.7 for sugar preserves and spreads. Three food groups (e.g. low-calorie soft drinks) tended to reduce TEI, and 13 food groups (e.g. margarine and other spreads, and alcoholic drinks) tended to elevate TEI above the energy content of the food group when more than usual amounts were consumed. Foods groups of higher energy densities, or lower fibre content (e.g. typical “snack” foods, low-fibre bread, and processed meat) tended to promote greater TEI more so than did food groups of lower energy densities (e.g. meat, fish, high-fibre foods, and potatoes). CONCLUSION: Different food groups vary considerably in the extent to which they affect TEI in free-living adults. The associations between consuming more, or less, than usual amounts of foods and the effects on TEI are consistent with those found in laboratory studies. Importantly, the present study found similar associations, but using a different methodology and in observational data, providing novel information on energy intake compensation. Springer Berlin Heidelberg 2022-05-27 2022 /pmc/articles/PMC9464146/ /pubmed/35622135 http://dx.doi.org/10.1007/s00394-022-02903-1 Text en © The Author(s) 2022 https://creativecommons.org/licenses/by/4.0/Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Original Contribution
Horgan, Graham W.
Whybrow, Stephen
Scalco, Andrea
Craig, Tony
Macdiarmid, Jennie I.
Effect of different food groups on energy intake within and between individuals
title Effect of different food groups on energy intake within and between individuals
title_full Effect of different food groups on energy intake within and between individuals
title_fullStr Effect of different food groups on energy intake within and between individuals
title_full_unstemmed Effect of different food groups on energy intake within and between individuals
title_short Effect of different food groups on energy intake within and between individuals
title_sort effect of different food groups on energy intake within and between individuals
topic Original Contribution
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9464146/
https://www.ncbi.nlm.nih.gov/pubmed/35622135
http://dx.doi.org/10.1007/s00394-022-02903-1
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