Ultra-processed foods cause weight gain and increased energy intake associated with reduced chewing frequency: A randomized, open-label, crossover study
Hamano S, Sawada M, Aihara M, Sakurai Y, Sekine R, Usami S, Kubota N, Yamauchi T
Diabetes, obesity & metabolism · 93 citas
Etiquetas de revisión
Alimentación controladaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
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
- Ministry of Education, Culture, Sports, Science and Technology
- Gobierno
- Japan Society for the Promotion of Science
- Subvenciones
- Japan Society for the Promotion of Science (24K02500); Japan Society for the Promotion of Science (24H02729); Ministry of Education, Culture, Sports, Science and Technology (Grant-in Aid for Scientific Research (B) (21H02976); Japan Society for the Promotion of Science (22K08620)
Según 2 financiadores declarados.
Publicación
- Publicado
- 2024-09-12 · Diabetes Obes Metab · vol. 26 · número 11 · págs. 5431–5443
- Editorial
- Wiley
- Citado
- 106 citas · más que el 100% de estudios similares · 40.5× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 54 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY-NC
- Áreas de investigación
- Consumer Attitudes and Food Labeling · Nutrition, Genetics, and Disease · Dietary Effects on Health
- Palabras clave
- Medicine, Crossover study, Open label, Weight gain, Crossover, Randomized controlled trial, Food science, Internal medicine, Body weight
- MeSH
- humans, obesity, weight gain, cross-over studies, energy intake, mastication, food handling, adult, middle aged, male, overweight, fast foods, food, processed
8 autores
- Shoko Hamano🇯🇵The University of Tokyo
- Mika Sawada🇯🇵University of Tokyo Hospital
- Masakazu Aihara🇯🇵The University of Tokyo
- Yoshitaka Sakurai🇯🇵The University of Tokyo
- Rie Sekine🇯🇵University of Tokyo Hospital
- Satoshi Usami🇯🇵Japan Graduate School of Education University; The University of Tokyo
- Naoto Kubota🇯🇵 · autor de correspondenciaKumamoto University
- Toshimasa Yamauchi🇯🇵The University of Tokyo
Resumen
El texto original del estudio, en el idioma en que se publicó.
Aim
To elucidate the effects of ultra-processed foods (UPFs) on body weight and ad libitum energy intake compared with non-UPFs.
Materials and methods
In this randomized, open-label crossover study conducted at the University of Tokyo Hospital, overweight/obese Japanese male participants were randomly assigned (1:1) to start the study with consumption of either UPFs or non-UPFs for 1 week, followed by a 2-week washout period, before crossing over to the alternate food diet for 1 week. Individuals with diabetes, hypertension or any other medical conditions who visited a hospital regularly were excluded. The meals were designed to be matched for the total energy and macronutrient levels. The primary outcome was the difference in the body weight change between the UPF and non-UPF periods. The differences in the average daily energy intake and chewing frequency were assessed as one of the prespecified secondary outcomes.
Results
Nine eligible participants were randomly assigned to start the study with either UPFs or non-UPFs. All participants completed the study. During the UPF period, participants gained 1.1 kg more weight (95% confidence interval 0.2 to 2.0; P = .021) and consumed 813.5 kcal more per day (342.4 to 1284.7; P = .0041) compared with during the non-UPF period. Regarding the chewing frequency, the number of chews per calorie was significantly lower during the UPF period (P = .016).
Conclusions
Consumption of UPFs causes significant weight gain. Medical nutritional therapy focused on reducing the consumption of UPFs could be an effective strategy for preventing obesity.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY-NC).
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