Research indicates that dietary energy density (ED-kcal/g) affects energy intake and body weight. The mechanisms underlying this relationship are less well known. We review studies to suggest that these mechanisms involve a complex interplay between cognitive, sensory, gastrointestinal, and neural systems. Over the short-term, these systems are influenced by the properties of food that change in response to ED manipulations, including taste, texture, food form, and amount (volume) consumed). Over the long term, a reduction in dietary ED is associated with weight loss; however, little is known about how either biological responses or learned cues related to amount consumed will influence maintenance of weight loss. Additional questions for future research on this topic are proposed.
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)
- Biochemistry, Genetics and Molecular Biology(all)