Department of Psychology, University of Liverpool, United Kingdom.
Department of Psychology, University of Liverpool, United Kingdom.
Appetite. 2024 Sep 1;200:107533. doi: 10.1016/j.appet.2024.107533. Epub 2024 Jun 1.
Research has drawn contradictory conclusions as to whether humans adjust meal size based on meal energy density (ED) or exhibit 'passive overconsumption'. Recent observational research has suggested that meal EDs greater than 1.7-2 kcal/g are compensated for through consumption of smaller meal sizes. We tested the relationship between ED and meal size by examining energy intake of meals at three levels of ED: low (∼1.0 kcal/g), medium (1.7-2.0 kcal/g) and high (>3.0 kcal/g). Two randomised, crossover experiments were conducted with adult participants. In experiment 1 (n = 34, 62% female, mean age 37.4 years), participants were served a lunch including a familiar low, medium or high ED dessert to eat ad libitum. In experiment 2 (n = 32, 66% female, mean age 36.4 years), participants were served a lunch meal manipulated to be low, medium or high ED to eat ad libitum. For experiment 2, later energy intake (post-meal energy intake) was also measured. In experiment 1, participants consumed a similar amount of energy from the low vs. medium ED food. The high ED food was associated with an increased intake of approximately 240 kcals compared to medium (p < 0.001, Cohen's d = 2.31) and low (p < 0.001, Cohen's d = 4.42) ED foods. In experiment 2, there were no significant differences in meal size (grams) between ED meals, resulting in a largely linear relationship between meal ED and energy intake across the three ED conditions ('passive overconsumption'). There were no differences in later energy intake between ED conditions. Contrary to recent suggestions, foods higher in ED were not associated with adjustments to meal size and were associated with increased energy intake across two experiments. Reformulation of foods high in ED may be an effective population level approach to reducing energy intake and obesity. Clinical trial registry number: NCT05744050; https://clinicaltrials.gov/ct2/show/NCT05744050.
研究对于人类是否根据餐食能量密度（ED）来调整餐食量，或者是否表现出“被动过食”，得出了相互矛盾的结论。最近的观察性研究表明，当餐食 ED 大于 1.7-2 kcal/g 时，会通过减少餐食量来进行补偿。我们通过检查三种 ED 水平（低[约 1.0 kcal/g]、中[1.7-2.0 kcal/g]和高[>3.0 kcal/g]）的餐食能量摄入来检验 ED 与餐食量之间的关系。在两项有成人参与者参与的随机交叉实验中进行了这项研究。在实验 1（n=34，62%为女性，平均年龄 37.4 岁）中，参与者被提供一份包括熟悉的低、中或高 ED 甜点的午餐，让他们自由进食。在实验 2（n=32，66%为女性，平均年龄 36.4 岁）中，参与者被提供一份午餐，餐食的 ED 被人为操纵为低、中或高，让他们自由进食。对于实验 2，还测量了之后的能量摄入（餐后能量摄入）。在实验 1 中，参与者从低 ED 与中 ED 食物中摄入的能量相似。高 ED 食物与中 ED（p<0.001，Cohen's d=2.31）和低 ED（p<0.001，Cohen's d=4.42）食物相比，摄入量增加了约 240 千卡。在实验 2 中，ED 餐之间的餐量（克）没有显著差异，导致在三种 ED 条件下，餐 ED 与能量摄入之间存在大致线性关系（“被动过食”）。在 ED 条件之间，餐后能量摄入没有差异。与最近的建议相反，高 ED 食物并没有与餐量调整相关，而是与两个实验中的能量摄入增加有关。高 ED 食物的配方改良可能是一种有效的人群水平方法，可减少能量摄入和肥胖。临床试验注册号：NCT05744050；https://clinicaltrials.gov/ct2/show/NCT05744050。
