Food Energy Density and Body Weight
- 15.01.2014
- English Articles
- Angela Bechthold
A scientific statement from the DGE
Introduction and objective
Changes in the living conditions in Germany have led to a marked decrease in physical activity. However, nutrition has not been adapted to the resulting decrease in energy requirements. In parallel to these changes in lifestyle and working environment, there has been a fundamental change in nutritional behaviour and food culture. These diverse changes are described in the nutritional reports of the German Nutrition Society (DGE); they have been very rapid and have taken place within only a few generations.
A wide variety of relatively cheap and tasty foods are now available – everywhere and at any time. Many of these are of high energy density. It is becoming increasingly difficult to achieve a long-term energy balance – particularly for consumers with inadequate knowledge of the composition and preparation of foods [1].
Summary
Bearing in mind the high prevalence of overweight in the population, it would be very interesting to identify the factors that influence increases in weight, or successful weight loss or weight maintenance. Numerous studies have shown that food energy density is one of these factors. The German Nutrition Society (DGE) introduces the concept of energy density. Together with nutritional density, this is a useful concept in the evaluation of foods – apart from drinks. Current scientific findings suggest that there is a positive association between food energy density and body weight. A nutritional pattern with low energy density can help to maintain or reduce body weight. The DGE concludes that measures to control weight should consider food energy density.
Keywords: energy density, body weight, overweight, obesity, weight loss
