Perspective on the Influence of Diet/Food Consumption on Energy Balance

Transcription

1 Perspective on the Influence of Diet/Food Consumption on Energy Balance Gregorio Varela-Moreiras Universidad CEU San Pablo (Madrid, ES) President Spanish Nutrition Foundation (FEN)

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3 Do we really know what we eat? NUTRITIVE FRACTION The house of the diet NON-NUTRITIVE FRACTIONS Energy, nutrients and water N = 50 Bioactive compounds N?? Aditives and contaminants N??..Is it easy to evaluate the intake side of the energy balance? G.Varela y B. Ruiz-Roso, 1991

4 Understanding Energy Balance Energy balance is a dynamic rather than a static process, with manipulations of one component of energy balance potentially influencing other components of energy balance. Understanding the interactions of components of energy balance may provide some explanation of the variability observed in body weight among individuals in response to changes in either energy intake or energy expenditure.

5 Understanding Energy Balance We are always in energy imbalance.at least in short time! Energy content of a given meal is highly variable between individuals and highy variable between meals in an individual. Summing up the caloric intake across all the meals is far less variable. We also vary the amount of food eaten each day. Energy expediture does not usually show same degree of variation.

6 Understanding Energy Balance The Food Intake Decision Food composition has been suggested to have a large impact on satiety and satiation, but depend on energy balance status (+;-)? Large number of sensory and cognitive stimuli: liking and wanting food may overcome the feelings of satiation and satiety. Food comes in many shapes, types, sizes, colors and textures.do we usually consider those? Our capacity to measure the individual components of the EB is still poor.

7 The drivers and consquences of chanhes in food consumption with economic development Kearney J, 2010

8 Key Concept: Energy (caloric) Density 1. Describes kcal content of foods per unit weight 2. Kcal content is determined from carbohydrate (4 kcal/g), protein (4 kcal/g), fat (9 kcal/g), and alcohol content (7 kcal/g) 3. Foods with a high water or fiber content are lower in energy density, 4. Similar weight of food is eaten, so if food contains more calories per unit weight, then more calories are eaten

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10 Global and regional per capita food consumption (kcal per capita per day), FAO

11 13% 23% 29%

12 The share of energy derived from cereals (FAO) < 50%

13 Per capita consumption of livestock products Bruinsma J, 2003

14 QUICK/FAST FOOD TRENDS AGE

15 RACE/ETHNICITY

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17 Relation between median energy density (kcal/100g) and median unit cost ($/100g) Grains and fats food groups supplied the lowest-cost dietary energy (Drewnovsky AJCN, 2010)

18 (2012) CH FAT PROTEIN ALCOHOL

19 A steady decline in energy from CH (66 7 to 56 8%(P,0 0001) In contrast, daily fat intake from 21 5 to 30 0% (P,0 0001) The proportion of energy from protein increased from 11 8 to 13 1% (P,0 0001), URBAN RURAL

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21 AGE, RACE AND ETHNICITY

22 WEIGHT STATUS

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26 Fats animal products Olive oil

27 Food sources of energy among US adults (NHANES ) (O Neil C et al., Nutrients 2012)

28 to Am J Clin Nutr, 2013 Absolute intake (g/d) Percentage of energy intake

29 (PHN,2013) UW/NW

30 MEN WOMEN

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32 The gatekeeper influence.

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34 Mean availability of food (kcal/person/day) in different european regions Da Silva et al., 2009

35 Mean Mediterranean adequacy index for country groups and countries Da Silva et al., 2009

36 Do we eat more of what we like? Do we really consider palatability when evaluating energy intake or weight control Small changes in the flavour may lead to large effects on intake (Yeomans, 1996)

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38 Percentage of energy intake in adults aged yr NHANES CH F P Ford ES& Dietz WH, 2013

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40 MEN WOMEN

41 EC-funded, Agreement Nr Project-Coordination: Ibrahim Elmadfa Institute of Nutritional Sciences University of Vienna 41

42 Comparison of the Food Supply in the EU 1961 vs % + % - Data source: FAO FBS, 2009

43 Energy Supply from Plant and Animal Products in the EU Plant Products 72% 1961 Animal Products 28% Plant Products 70% 2003 Animal Products 30% Data source: FAO FBS, 2009

44 Comparison of the Proportion of Macronutrients in Total Energy Supply in the EU in 1961 Protein 12% 2003 Protein 12% Carbohydrates 58% Fat 30% Carbohydrates 53% Fat 35% Data source: FAO FBS,

45 Regional Trends in Food Supply, Min-Max Data source: FAO FBS, 2009

46 Regional Trends in Food Supply, Min-Max Data source: FAO FBS,

47 Regional Trends in Food Supply, Min-Max Data source: FAO FBS, 2009

48 Regional Trends in Food Supply, Min-Max Data source: FAO FBS, 2009

49 Food consumption Adults basis EFSA Concise Food Consumption Database

50 Food consumption Adults basis EFSA Concise Food Consumption Database 50

51 Intake of energy and macronutrients in children aged 4-6 yr of the four european regions (ENHR, 2009)

52 Intake of energy and macronutrients in children aged yr of the four european regions (ENHR, 2009)

53 Intake of energy and macronutrients (min-max) in adolescents of the four european regions (ENHR, 2009)

54 Intake of energy and macronutrients (min-max) in adults of the four european regions (ENHR, 2009)

55 Intake of energy and macronutrients (min-max) in the elderly of the four european regions (ENHR, 2009)

56 Energy and macrontrient intake trends in Spain ( ), FEN/MAGRAMA YEAR Energy (kcal) Proteíns (g/d) , ,5 90,5 92,4 Lípids (g/d) Carbohydrates (g/d) Fiber (g/d) 18,7 19,1 18,8 19,5 18,9 Varela-Moreiras, 2013

57 Percentage of energy (%) from the different food groups in Spain (2010), FEN/MAGRAMA FOOD GROUP % ENERGY GLOBAL HOME OUTHOME Cereals Meat and derivatives Oils and fats Milk and dairy Fruits Vegestables Sugar and added products Alcoholic beverages Non alcoholic drinks Ready-to eat-foods Fish & shelfish Sauces and condiments Eggs Legumes/Pulses Sancks Varela-Moreiras, 2013

58 Evolución de la ingesta energética en los hogares * * Varela G y col. 1991

59 Porcentaje a la energía de los distintos grupos de alimentos (Hogares, 2011) Energía (kcal): 2075 Food Groups % energy Food Groups % energy Cereals 24,6 Meats and derivatives 14,3 Oils and Fats 13,6 Milk and derivatives 12,5 Fruits 7,0 Vegetables 4,7 Sugar and added sugars 4,7 Precooked foods 4,4 Fish and shelfish 3,0 Non-alcoholic drinks 2,9 Alcoholic drinks 2,3 Sauces and condiments 2,2 Eggs 1,4 Legumes 1,4 Snacks 0,9

60 Ajuste a las IR Energía y Nutrientes (hombres años) (FEN/MAGRAMA, 2012)

61 Trends in energy profile sources in Spain ( ), FEN/MAGRAMA % % Proteins %Lípids %Carbohydrtaes %Alcohol * Varela G y col Varela-Moreiras, 2013

62 Summary and Challenges Energy intake trends over the world seems to be insufficient to explain causality of energy imbalance with obesity and other related diseases Our understanding of the intake side of the EB is still poor and we need long-term studies to evaluate it. Cognitive and sensory effects of food/meals on EB have to be adressed. The eating environment (atmospherics, social interactions, distractions, living alone or with family/others should be also taken into consideration.

63 One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. Luciano Pavarotti

64 Universidad CEU San Pablo Fundación Española de la Nutrición