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Effects of energy density and energy content of pre‐portioned entrées on energy intake
Author(s) -
Williams Rachel,
Blatt Alexandria D,
Roe Liane S,
Rolls Barbara J
Publication year - 2011
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.25.1_supplement.105.3
Subject(s) - meal , energy density , total energy , crossover study , zoology , food science , medicine , chemistry , biology , physics , psychology , alternative medicine , pathology , theoretical physics , displacement (psychology) , psychotherapist , placebo
Pre‐portioned (PP) entrées are commonly consumed to help control portion size and limit energy intake. Few studies, however, have investigated the influence of PP entrée characteristics on energy intake. We determined how the effects of energy density (ED) and energy content of PP entrées combine to influence daily energy intake. In a crossover design, 28 men and 40 women were provided with breakfast, lunch, and dinner on one day a week for 4 weeks. Each meal included a compulsory, manipulated PP entrée and a variety of unmanipulated side dishes that were consumed ad libitum . Across the 4 weeks, the entrées were varied in both ED and energy content between a standard level (100%) and a reduced level (62%). In men, reducing both the ED and the energy content of the PP entrées led to independent decreases in total meal energy intake (both p<0.01). A 38% decrease in ED led to a 6% decrease in energy intake (154±46 kcal), and a 38% decrease in energy content led to an 11% decrease in energy intake (291±75 kcal). Thus, decreases in the ED and energy content of PP entrées acted independently and added together to reduce total meal energy intake. In women, the effects of ED and energy content combined to reduce total meal energy intake (p<0.01). Additional studies are needed to optimize the ED and energy content of pre‐portioned meals in order to moderate energy intake. Grant Funding Source : DK059853 & DK39177