Factors that determine energy compensation: a systematic review of preload studies.
Factors that determine energy compensation: a systematic review of preload studies.
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DOI：
10.1111/nure.12048
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发表时间：
2013-07
影响因子：
6.1
通讯作者：
Drewnowski A
中科院分区：
文献类型：
--
作者：
Almiron-Roig E;Palla L;Guest K;Ricchiuti C;Vint N;Jebb SA;Drewnowski A
预负荷(餐食、零食或饮料)后能量补偿不足与能量摄入过多有关，但实验研究使用了不同的方法，使得能量补偿很难预测。这项系统性综述的目的是分析两个关键变量--预负荷身体形态和进餐间隔(IMI)--对能量补偿差异的相对贡献。纳入48篇文献，从中提取了253种干预措施(121种液体、69种半固体、20种固体和43种复合预负荷)的能量补偿百分比(%EC)数据。能量补偿从−的370%(过度消耗，主要是液体)到450%(过度补偿)。对报道正能量补偿的研究进行的Meta回归分析表明，IMI(作为主要因素)与前负荷、身体形态和能量一起显著贡献了%EC差异，解释了差异的50%，独立于性别和BMI。当预负荷为半固体/固体形式，IMI为30~120min时，能量补偿最大。这些结果可能有助于解释评估包括功能食品和体重管理产品在内的提高饱腹感的干预措施的相对有效性的研究。
Insufficient energy compensation after a preload (meal, snack, or beverage) has been associated with excess energy intake, but experimental studies have used heterogeneous methodologies, making energy compensation difficult to predict. The aim of this systematic review was to analyze the relative contributions of two key variables, preload physical form and intermeal interval (IMI), to differences in energy compensation. Forty-eight publications were included, from which percent energy compensation (%EC) data were extracted for 253 interventions (121 liquid, 69 semisolid, 20 solid, and 43 composite preloads). Energy compensation ranged from −370% (overconsumption, mostly of liquids) to 450% (overcompensation). A meta-regression analysis of studies reporting positive energy compensation showed that IMI (as the predominant factor) together with preload physical form and energy contributed significantly to %EC differences, accounting for 50% of the variance, independently from gender and BMI. Energy compensation was maximized when the preload was in semisolid/solid form and the IMI was 30–120 min. These results may assist in the interpretation of studies assessing the relative efficacy of interventions to enhance satiety, including functional foods and weight management products.
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影响因子：
5.4
作者：
DeGraaf, G;Hulshof, T
通讯作者：
Hulshof, T
DOI：
10.1152/ajpendo.00582.2003
发表时间：
2004-08-01
影响因子：
5.1
作者：
Cummings, DE;Frayo, RS;Chapelot, D
通讯作者：
Chapelot, D
影响因子：
4.9
作者：
Abou Samra, R.;Wolever, T. M. S.;Anderson, G. H.
通讯作者：
Anderson, G. H.
影响因子：
2.9
作者：
DECASTRO, JM
通讯作者：
DECASTRO, JM
影响因子：
5.4
作者：
Chungchunlam, Sylvia M. S.;Moughan, Paul J.;Ganesh, Siva
通讯作者：
Ganesh, Siva