Abstract
A growing body of laboratory-based, clinical, and epidemiological data suggests that
low-energy-dense diets are associated with better diet quality, lower energy intakes,
and body weight. Dietary energy density can be lowered by adding water-rich fruits,
vegetables, cooked grains, and soups to the diet, and by reducing the diet’s fat content.
Low-energy-dense diets can be successfully incorporated into clinical dietetics since
they help lower energy intake without reducing food volume and thus help individuals
avoid feeling hungry and deprived. There are multiple steps that could be taken by
nutrition professionals and food manufacturers to encourage the consumption of low-energy-dense
diets. The goal is to develop reduced-calorie eating plans that meet personal food
preferences and also provide satisfying food portions. Since using energy density
to guide food choices leads to food patterns consistent with dietary guidelines, policy
level initiatives should be devised to help ensure that low-energy-dense diets are
affordable and accessible to all.
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Biography
B. J. Rolls is the Guthrie chair and professor of Nutritional Sciences and J. Ledikwe is a postdoctoral fellow at The Pennsylvania State University, University Park, USA
Biography
A. Drewnowski is a professor of epidemiology at the University of Washington, Seattle, USA
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Copyright
© 2005 American Dietetic Association. Published by Elsevier Inc. All rights reserved.
