Low-energy-density diets are associated with high diet quality in adults in the united states.

Auteur(s) :
Rolls BJ., Serdula MK., Ledikwe JH., Seymour JD., Khan LK., Blanck HM., Tohill BC.
Date :
Août, 2006
Source(s) :
Adresse :
Department of Nutritional Sciences, The Pennsylvania State University, State College, PA 16802, USA. mvh111@psu.edu

Sommaire de l'article

OBJECTIVE: This study investigated food choices made by individuals consuming diets differing in energy density and explores relationships between energy density and diet quality. DESIGN: Cross-sectional, nationally representative survey. SUBJECTS: 7,500 adults (older than 19 years) in the 1994-1996 Continuing Survey of Food Intakes by Individuals. STATISTICAL ANALYSIS: Energy density values were calculated from reported food intake. Subjects were classified as consuming a low-energy-density diet, medium-energy-density diet, or high-energy-density diet using tertile cutoffs. For each group, the percentage consuming various foods/beverages and the mean amount of foods/beverages they consumed was determined along with mean nutrient intakes. RESULTS: Compared with participants consuming a high-energy-density diet, those with a low-energy-density diet had a lower energy intake but consumed more food, by weight, from most food groups. A low-energy-density diet included a relatively high proportion of foods high in micronutrients and water and low in fat, such as fruits and vegetables. Subjects with a low-energy-density diet consumed fewer (nonwater) beverages such as caloric carbonated beverages. They also consumed less fat and had higher intakes of several important micronutrients, including vitamins A, C, and B-6, folate, iron, calcium, and potassium. CONCLUSIONS: These analyses further demonstrate the beneficial effects of a low-energy-density diet, which was associated with lower energy intakes, higher food intakes, and higher diet quality than a high-energy-density diet. To achieve a low-energy-density diet, individuals should be encouraged to eat a variety of fruits and vegetables as well as low-fat/reduced-fat, nutrient-dense, and/or water-rich grains, dairy products, and meats/meat alternatives.

Source : Pubmed