High Fat and Sugar Consumption During Ad Libitum Intake Predicts Weight Gain.
High Fat and Sugar Consumption During Ad Libitum Intake Predicts Weight Gain.
复制标题
DOI：
10.1002/oby.22124
复制
发表时间：
2018-04
期刊：
影响因子：
--
通讯作者：
Votruba SB
中科院分区：
文献类型：
--
作者：
Stinson EJ;Piaggi P;Ibrahim M;Venti C;Krakoff J;Votruba SB
To determine how macronutrients accompanying high-EnDen foods affect energy intake and weight gain. 214 subjects(130 males, BMI:32 ± 7 kg/m2) ate ad libitum for 3-days. Food intake was expressed as mean daily intake(kcal) and percentage of weight-maintaining energy needs(%WMEN). EnDen was expressed as the ratio of intake(kcal) to food weight(g). Food choices were expressed as absolute and percent intake(kcal), categorized as high(HF; ≥45% kcal) or low in fat(LF; <20% kcal) and further categorized as high in complex-carbohydrates(HCC; ≥30% kcal), simple-sugars(HSS; ≥30% kcal), or protein(HP; ≥13% kcal). 99 subjects had follow-up weights(65m, range:6months-11yrs). EnDen was associated with BMI(r= .28, p<.0001), %body fat(r=.18, p=.007), and percent intake from HF/HP(r=.34, p <.0001), HF/HSS(r=.31, p< .0001), LF/HP (r=−.37, p<.0001) and LF/HSS(r=−.68, p< .0001). %WMEN was associated with EnDen(r=.16, p=.01), HF/HSS (r=.33, p<.0001) and LF/HP intake(r=−.25, p=.0002). In a multivariate model, only HF/HSS intake remained a significant predictor of %WMEN(β=1.4% per 1% change, p<.0001). Percent intake from HF/HSS(r=.23, p=.02), not EnDen(p=.54), was associated with weight gain, even after adjusting for follow-up time(yrs) and covariates. Relatively greater consumption of HF/HSS foods independently predicted overeating and weight gain. Nutrient compositions of high-EnDen foods may be important for weight management.
登录
查看更多内容
影响因子：
10
作者：
Stanhope KL
通讯作者：
Stanhope KL
DOI：
10.1016/j.jand.2013.09.016
发表时间：
2014-03-01
影响因子：
4.8
作者：
Bundrick, Sarah C.;Thearle, Marie S.;Votruba, Susanne B.
通讯作者：
Votruba, Susanne B.
影响因子：
1.9
作者：
Francis, Heather M.;Stevenson, Richard J.
通讯作者：
Stevenson, Richard J.
影响因子：
--
作者：
Rolls, BJ;Drewnowski, A;Ledikwe, JH
通讯作者：
Ledikwe, JH
影响因子：
5.8
作者：
Salbe, AD;Tschöp, MH;Tataranni, PA
通讯作者：
Tataranni, PA