Forde, C.G. Mars, M. and De Graaf, K. (2020). Ultra-processing or Oral Processing? A role for Energy Density and Eating Rate in Moderating Energy Intake from Processed Foods. Current Developments in Nutrition. Volume 4, Issue 3, March 2020, https://doi.org/10.1093/cdn/nzaa019.
Abstract:
Background: Recent observational data and a controlled in-patient crossover feeding trial show that consumption of “ultra-processed foods” (UPFs), as defined by the NOVA classification system, is associated with higher energy intake, adiposity, and at a population level, higher prevalence of obesity. A drawback of the NOVA classification is the lack of evidence supporting a causal mechanism for why UPFs lead to overconsumption of energy. In a recent study by Hall the energy intake rate in the UPF condition (48 kcal/min) was >50% higher than in the unprocessed condition (31 kcal/min). Extensive empirical evidence has shown the impact that higher energy density has on increasing ad libitum energy intake and body weight. A significant body of research has shown that consuming foods at higher eating rates is related to higher energy intake and a higher prevalence of obesity. Energy density can be combined with eating rate to create a measure of energy intake rate (kcal/min), providing an index of a food's potential to promote increased energy intake.
Objective: The current paper compared the association between measured energy intake rate and level of processing as defined by the NOVA classification.
Methods: Data were pooled from 5 published studies that measured energy intake rates across a total sample of 327 foods.
Results: We show that going from unprocessed, to processed, to UPFs that the average energy intake rate increases from 35.5 ± 4.4, to 53.7 ± 4.3, to 69.4 ± 3.1 kcal/min (P < 0.05). However, within each processing category there is wide variability in the energy intake rate.
Conclusions: We conclude that reported relations between UPF consumption and obesity should account for differences in energy intake rates when comparing unprocessed and ultra-processed diets. Future research requires well-controlled human feeding trials to establish the causal mechanisms for why certain UPFs can promote higher energy intake.
License type:
http://creativecommons.org/licenses/by/4.0/
Funding Info:
Biomedical Science Institute (Singapore) Food Structure Engineering for Nutrition and Health (H/18/01/a0/B11)