Energy density, palatability, and satiety: implications for weight control

Article Abstract:

Food industry continues to lower energy density without compromising food appeal or palatability. Energy-dense foods are palatable without providing a sense of fullness, such as chocolate. Filling or satiating foods are less appealing to the palate, such as vegetables, fruits, and soups. A preference of high-energy food density rather than fat content accounts for overeating and obesity. Reducing the energy density of foods without losing palatability may translate into weight loss.

Physiological aspects, Food, Weight loss, Appetite, Appetite (Psychophysiology), Sensory evaluation

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The role of energy expenditure in energy regulation: findings from a decade of research

Article Abstract:

Controversy continues on the role of energy expenditure in regulating energy in human beings. It has been seen that energy expenditure contributes to energy regulation in normal individuals and also to the deregulation of energy balance that distinguishes obesity. An apparent equilibration between physical activity and body fat content due to a direct influence of physical activity on the metabolic determinants of energy balance is also suggested.

Analysis, Energy transfer, Ingestion disorders

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Physiology of fat replacement and fat reduction: effects of dietary fat and fat substitutes on energy regulation

Article Abstract:

The effects of fat-modified foods or low-fat diets will only have a slight effect on obesity. Fat replacement or reductions are only one part of a broader scheme that must involve lifestyle modification. Consumers who use fat-modified foods consistently over many years may witness a impact toward recommended dietary goals.

Health aspects, Obesity, Low-fat diet, Low fat diet, Diet therapy, Fat substitutes

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