In 2019, Hall et al. showed in a randomized controlled study that a diet based on so-called “ultra-processed” foods according to the NOVA classification increased caloric intake by about 500 kcal/day compared to an “unprocessed” diet. This article by Jeffrey Brunstrom et al. reanalyzed the consumption data. Although participants were encouraged to eat as much or as little as desired, they chose meal components with different nutritional characteristics between the “ultra-processed” diet and the “unprocessed” one, which altered their energy intake.
Overview of the clinical intervention study: Hall’s team conducted a 4-week randomized controlled trial in 20 adults of stable weight. The participants (10 men, 10 women around 30 years old, overweight) were randomly assigned to either ultra-processed or unprocessed diets for 2 weeks immediately followed by the alternate diet for 2 weeks. Although the meals were matched in terms of calories, energy density, macronutrients, sugars, sodium, and fiber between the two types of diet, participants consumed on average 500 kcal/day more during the ultra-processed diet, gaining 0.9 kg, and lost 0.9 kg during the unprocessed diet.
Objectives of this reanalysis: to explore how the selection of meal components influenced energy intake.
Results:
– The three main meals (breakfast, lunch, and dinner) were analyzed, totaling 1680 meals. Beverages and snacks are not included in this reanalysis.
– During the ‘unprocessed’ diet, participants selected components with a less balanced mix of energy coming from carbohydrates and fats. The components formed meals with a less balanced carbohydrate/fat mix index (<1) than with ultra-processed meals which were better balanced (index close to 1).
– During the “unprocessed” diet, participants preferentially chose low-energy-density components (<1 kcal/g) (mainly fruits and vegetables), which resulted in lower-calorie meals, but significantly higher quantities consumed. Indeed, a carbohydrate/fat ratio < 1 in meals is associated with lower energy intake, higher ingested volume, and satisfactory coverage of micronutrient intake.
– The authors identified a previously unrecognized tension between energy intake and the fulfillment of nutritional needs in micronutrients during a non-processed diet.
– When modeled together, low energy density volume and index assessing the energy balance between carbohydrates and fat predict observed energy intake.
Conclusions: “Unprocessed” meals can reduce energy intake because they contain a less balanced carbohydrate/fat blend; and they promote a form of nutritional intelligence to find a compromise between calorie consumption and micronutrient consumption.
To learn more about this article, click here
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Why does an “unprocessed” diet reduce caloric intake?
In 2019, Hall et al. showed in a randomized controlled study that a diet based on so-called “ultra-processed” foods according to the NOVA classification increased caloric intake by about 500 kcal/day compared to an “unprocessed” diet. This article by Jeffrey Brunstrom et al. reanalyzed the consumption data. Although participants were encouraged to eat as much or as little as desired, they chose meal components with different nutritional characteristics between the “ultra-processed” diet and the “unprocessed” one, which altered their energy intake.
Overview of the clinical intervention study: Hall’s team conducted a 4-week randomized controlled trial in 20 adults of stable weight. The participants (10 men, 10 women around 30 years old, overweight) were randomly assigned to either ultra-processed or unprocessed diets for 2 weeks immediately followed by the alternate diet for 2 weeks. Although the meals were matched in terms of calories, energy density, macronutrients, sugars, sodium, and fiber between the two types of diet, participants consumed on average 500 kcal/day more during the ultra-processed diet, gaining 0.9 kg, and lost 0.9 kg during the unprocessed diet.
Objectives of this reanalysis: to explore how the selection of meal components influenced energy intake.
Results:
– The three main meals (breakfast, lunch, and dinner) were analyzed, totaling 1680 meals. Beverages and snacks are not included in this reanalysis.
– During the ‘unprocessed’ diet, participants selected components with a less balanced mix of energy coming from carbohydrates and fats. The components formed meals with a less balanced carbohydrate/fat mix index (<1) than with ultra-processed meals which were better balanced (index close to 1).
– During the “unprocessed” diet, participants preferentially chose low-energy-density components (<1 kcal/g) (mainly fruits and vegetables), which resulted in lower-calorie meals, but significantly higher quantities consumed. Indeed, a carbohydrate/fat ratio < 1 in meals is associated with lower energy intake, higher ingested volume, and satisfactory coverage of micronutrient intake.
– The authors identified a previously unrecognized tension between energy intake and the fulfillment of nutritional needs in micronutrients during a non-processed diet.
– When modeled together, low energy density volume and index assessing the energy balance between carbohydrates and fat predict observed energy intake.
Conclusions: “Unprocessed” meals can reduce energy intake because they contain a less balanced carbohydrate/fat blend; and they promote a form of nutritional intelligence to find a compromise between calorie consumption and micronutrient consumption.
To learn more about this article, click here
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