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)
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
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.
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.
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.
The drivers and consquences of chanhes in food consumption with economic development Kearney J, 2010
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
Global and regional per capita food consumption (kcal per capita per day), FAO
13% 23% 29%
The share of energy derived from cereals (FAO) < 50%
Per capita consumption of livestock products Bruinsma J, 2003
QUICK/FAST FOOD TRENDS AGE
RACE/ETHNICITY
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)
(2012) CH FAT PROTEIN ALCOHOL
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
AGE, RACE AND ETHNICITY
WEIGHT STATUS
Fats animal products Olive oil
Food sources of energy among US adults (NHANES 2003-2006) (O Neil C et al., Nutrients 2012)
1971-1975 to 2009-2010 Am J Clin Nutr, 2013 Absolute intake (g/d) Percentage of energy intake
(PHN,2013) UW/NW
MEN WOMEN
The gatekeeper influence.
Mean availability of food (kcal/person/day) in different european regions Da Silva et al., 2009
Mean Mediterranean adequacy index for country groups and countries Da Silva et al., 2009
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)
Percentage of energy intake in adults aged 20-74 yr NHANES CH F P Ford ES& Dietz WH, 2013
MEN WOMEN
EC-funded, Agreement Nr. 2006128 Project-Coordination: Ibrahim Elmadfa Institute of Nutritional Sciences University of Vienna 41
Comparison of the Food Supply in the EU 1961 vs. 2003 % + % - Data source: FAO FBS, 2009
Energy Supply from Plant and Animal Products in the EU 1961-2003 Plant Products 72% 1961 Animal Products 28% Plant Products 70% 2003 Animal Products 30% Data source: FAO FBS, 2009
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, 442009
Regional Trends in Food Supply, Min-Max Data source: FAO FBS, 2009
Regional Trends in Food Supply, Min-Max Data source: FAO FBS, 2009 46
Regional Trends in Food Supply, Min-Max Data source: FAO FBS, 2009
Regional Trends in Food Supply, Min-Max Data source: FAO FBS, 2009
Food consumption Adults basis EFSA Concise Food Consumption Database
Food consumption Adults basis EFSA Concise Food Consumption Database 50
Intake of energy and macronutrients in children aged 4-6 yr of the four european regions (ENHR, 2009)
Intake of energy and macronutrients in children aged 10-14 yr of the four european regions (ENHR, 2009)
Intake of energy and macronutrients (min-max) in adolescents of the four european regions (ENHR, 2009)
Intake of energy and macronutrients (min-max) in adults of the four european regions (ENHR, 2009)
Intake of energy and macronutrients (min-max) in the elderly of the four european regions (ENHR, 2009)
Energy and macrontrient intake trends in Spain (2000-2010), FEN/MAGRAMA YEAR 2000 2003 2006 2009 2010 Energy (kcal) Proteíns (g/d) 2730 2767 2761 2606 2637 93,3 96 93,5 90,5 92,4 Lípids (g/d) 120 122 126 119 121 Carbohydrates (g/d) 284 288 282 273 271 Fiber (g/d) 18,7 19,1 18,8 19,5 18,9 Varela-Moreiras, 2013
Percentage of energy (%) from the different food groups in Spain (2010), FEN/MAGRAMA FOOD GROUP % ENERGY GLOBAL HOME OUTHOME 2010 2010 2010 Cereals 25 24 20 Meat and derivatives 15 14 17 Oils and fats 14 16 10 Milk and dairy 11 12 9 Fruits 6 7 10 Vegestables 5 5 4 Sugar and added 5 4 2 products Alcoholic beverages 4 2 6 Non alcoholic drinks 4 3 5 Ready-to eat-foods 3 4 7 Fish & shelfish 2 3 2 Sauces and condiments 2 2 3 Eggs 1 1 1 Legumes/Pulses 1 1 3 Sancks 1 1 1 Varela-Moreiras, 2013
Evolución de la ingesta energética en los hogares 3100 3008 2900 2700 2500 2300 2100 1900 1700 1500 2217 2162 2075 1964* 2009 2010 2011 * Varela G y col. 1991
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
Ajuste a las IR Energía y Nutrientes (hombres 20-59 años) (FEN/MAGRAMA, 2012)
60 50 40 30 20 10 Trends in energy profile sources in Spain (1964-2011), FEN/MAGRAMA % 0 1964 1981 1991 2000 2011 % Proteins %Lípids %Carbohydrtaes %Alcohol * Varela G y col. 1991 Varela-Moreiras, 2013
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.
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
Universidad CEU San Pablo Fundación Española de la Nutrición www.fen.org.es gvarela@ceu.es gvarela@fen.org.es