Lawrence — If losing weight was one of your 2023 resolutions, findings from researchers at the University of Kansas and the National Institutes of Health (NIH) offer clearer guidance on what to put on your plate They may do it for you.
Using data from previous studies, the researchers sought to determine what dietary characteristics were important for determining the number of calories consumed. We found that three different eating patterns lead to increased caloric intake: the energy density of the meal (i.e., calories per gram of food), the amount of “very palatable” food, and how fast the meal was eaten. Is it edible? Dietary protein content also contributed to caloric intake, although its effect was more variable.
First described by KU scientist Tera Fazzino in 2019very palatable foods have specific combinations of fat, sugar, sodium, and carbohydrates.Think potato chips.
Fazzino, associate director of the Coughlin-Logan Center for Addiction Research and Treatment, said: KU Life Span Institute and he is an Assistant Professor in the KU Department of Psychology.
Fazzino writes in the journal, along with researchers from the NIH’s National Institute of Diabetes and Digestive and Kidney Diseases. natural food Hyperpalatability increased the amount of energy consumed in four dietary patterns: low-carbohydrate, low-fat, unprocessed-food-based diet, and ultra-processed-food-based diet.
Dietary recommendations for weight management can be learned by understanding how some foods lead to fewer calories without making people hungry. Instead, less energy-dense foods such as spinach, carrots and apples are often recommended. However, very palatable foods may be unfamiliar to people and they may be adding them to their table without even realizing it.
Very palatable foods can also be energy-dense, but new research suggests that these very palatable foods independently contribute to dietary calorie intake. The findings point to a growing body of research showing that hyper-palatability plays a role in the food choices people make and their body weight, according to .
“We want to have information about highly palatable foods so that individuals can consider them when making dietary choices. We hope to continue investigating its delicious properties,” she said.
Fazzino co-authored the findings in Nature Food, along with National Institute of Diabetes and Digestive and Kidney Diseases researchers Kevin Hall, Amber Courville, and Jen Guo.