Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake
Hall KD, Ayuketah A, Brychta R, Cai H, Cassimatis T, Chen KY, Chung ST, Costa E, Courville A, Darcey V, Fletcher LA, Forde CG, Gharib AM, Guo J, Howard R, Joseph PV, McGehee S, Ouwerkerk R, Raisinger K, Rozga I, Stagliano M, Walter M, Walter PJ, Yang S, Zhou M
Cell metabolism · 1,233 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National Institutes of Health
- Gobierno
- National Institute of Diabetes and Digestive and Kidney Diseases
- Gobierno
- Intramural NIH HHS
- Subvenciones
- National Institute of Diabetes and Digestive and Kidney Diseases (ZIADK013037)
Según 3 financiadores declarados.
Publicación
- Publicado
- 2019-05-16 · Cell Metab · vol. 30 · número 1 · págs. 67–77.e3
- Editorial
- Cell Press
- Citado
- 1,947 citas · más que el 100% de estudios similares · 165.9× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 64 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Consumer Attitudes and Food Labeling · Nutrition, Health and Food Behavior · Nutritional Studies and Diet
- Palabras clave
- ultra-processed foods, energy intake, weight gain, ad libitum food intake, obesity prevention, obesity treatment, carbohydrate intake, dietary fat intake, protein intake
- MeSH
- humans, weight gain, body composition, energy metabolism, energy intake, eating, dietary fiber, adult, inpatients, female, male
25 autores
- Kevin D. Hall🇺🇸 · autor de correspondenciaNational Institute of Diabetes and Digestive and Kidney Diseases
- Alexis Ayuketah🇺🇸National Institute of Diabetes and Digestive and Kidney Diseases
- Robert J. Brychta🇺🇸National Institute of Diabetes and Digestive and Kidney Diseases
- Hongyi Cai🇺🇸National Institute of Diabetes and Digestive and Kidney Diseases
- Thomas M. Cassimatis🇺🇸National Institute of Diabetes and Digestive and Kidney Diseases
- Kong Y. Chen🇺🇸National Institute of Diabetes and Digestive and Kidney Diseases
- Stephanie Therese Chung🇺🇸National Institute of Diabetes and Digestive and Kidney Diseases
- Elise Costa🇺🇸National Institute of Diabetes and Digestive and Kidney Diseases
- Amber B. Courville🇺🇸National Institutes of Health; National Institutes of Health Clinical Center
- Valerie L. Darcey🇺🇸National Institute of Diabetes and Digestive and Kidney Diseases
- Laura A. Fletcher🇺🇸National Institute of Diabetes and Digestive and Kidney Diseases
- Ciaran Gerard Forde🇸🇬Singapore Institute for Clinical Sciences
- Ahmed M. Gharib🇺🇸National Institute of Diabetes and Digestive and Kidney Diseases
- Juen Guo🇺🇸National Institute of Diabetes and Digestive and Kidney Diseases
- Rebecca Howard🇺🇸National Institute of Diabetes and Digestive and Kidney Diseases
- Paule V. Joseph🇺🇸National Institute of Nursing Research
- Suzanne McGehee🇺🇸National Institute of Diabetes and Digestive and Kidney Diseases
- Ronald Ouwerkerk🇺🇸National Institute of Diabetes and Digestive and Kidney Diseases
- Klaudia Raisinger🇺🇸National Institutes of Health; National Institutes of Health Clinical Center
- Irene Rozga🇺🇸National Institute of Diabetes and Digestive and Kidney Diseases
- Michael S. Stagliano🇺🇸National Institute of Diabetes and Digestive and Kidney Diseases
- Mary F. Walter🇺🇸National Institute of Diabetes and Digestive and Kidney Diseases
- Peter J. Walter🇺🇸National Institute of Diabetes and Digestive and Kidney Diseases
- Shanna B. Yang🇺🇸National Institutes of Health; National Institutes of Health Clinical Center
- MEGAN S. ZHOU🇺🇸National Institute of Diabetes and Digestive and Kidney Diseases
Resumen
El texto original del estudio, en el idioma en que se publicó.
We investigated whether ultra-processed foods affect energy intake in 20 weight-stable adults, aged (mean ± SE) 31.2 ± 1.6 years and BMI = 27 ± 1.5 kg/m2. Subjects were admitted to the NIH Clinical Center and randomized to receive either ultra-processed or unprocessed diets for 2 weeks immediately followed by the alternate diet for 2 weeks. Meals were designed to be matched for presented calories, energy density, macronutrients, sugar, sodium, and fiber. Subjects were instructed to consume as much or as little as desired. Energy intake was greater during the ultra-processed diet (508 ± 106 kcal/day; p = 0.0001), with increased consumption of carbohydrate (280 ± 54 kcal/day; p < 0.0001) and fat (230 ± 53 kcal/day; p = 0.0004), but not protein (-2 ± 12 kcal/day; p = 0.85). Weight changes were highly correlated with energy intake (r = 0.8, p < 0.0001), with participants gaining 0.9 ± 0.3 kg (p = 0.009) during the ultra-processed diet and losing 0.9 ± 0.3 kg (p = 0.007) during the unprocessed diet. Limiting consumption of ultra-processed foods may be an effective strategy for obesity prevention and treatment.
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