Abstract
Objective
This study investigated food choices made by individuals consuming diets differing
in energy density and explores relationships between energy density and diet quality.
Design
Cross-sectional, nationally representative survey.
Subjects
7,500 adults (older than 19 years) in the 1994-1996 Continuing Survey of Food Intakes
by Individuals.
Statistical Analysis
Energy density values were calculated from reported food intake. Subjects were classified
as consuming a low-energy-density diet, medium-energy-density diet, or high-energy-density
diet using tertile cutoffs. For each group, the percentage consuming various foods/beverages
and the mean amount of foods/beverages they consumed was determined along with mean
nutrient intakes.
Results
Compared with participants consuming a high-energy-density diet, those with a low-energy-density
diet had a lower energy intake but consumed more food, by weight, from most food groups.
A low-energy-density diet included a relatively high proportion of foods high in micronutrients
and water and low in fat, such as fruits and vegetables. Subjects with a low-energy-density
diet consumed fewer (nonwater) beverages such as caloric carbonated beverages. They
also consumed less fat and had higher intakes of several important micronutrients,
including vitamins A, C, and B-6, folate, iron, calcium, and potassium.
Conclusions
These analyses further demonstrate the beneficial effects of a low-energy-density
diet, which was associated with lower energy intakes, higher food intakes, and higher
diet quality than a high-energy-density diet. To achieve a low-energy-density diet,
individuals should be encouraged to eat a variety of fruits and vegetables as well
as low-fat/reduced-fat, nutrient-dense, and/or water-rich grains, dairy products,
and meats/meat alternatives.
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Biography
B. J. Rolls is professor and Guthrie Chair, Department of Nutritional Sciences, The Pennsylvania State University, State College, PA.
Biography
H. M. Blanck, J. D Seymour, and B. C. Tohill are epidemiologists, L. K. Khan is deputy chief, M. K. Serdula is chief medical officer, and J. H. Ledikwe is a postdoctoral fellow, Centers for Disease Control and Prevention, National Center for Chronic Disease Prevention and Public Health Promotion, Division of Nutrition and Physical Activity, Atlanta, GA.
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Copyright
© 2006 American Dietetic Association. Published by Elsevier Inc. All rights reserved.
