Reduced energy density in foods can create healthier food environment, may help to reduce obesity

"With more than one-third of American children affected by obesity or overweight, it's no secret that our food environment is a contributing factor to obesity, especially among children," said Barbara Rolls, PhD, FTOS, TOS past-president and professor of nutrition at Pennsylvania State University. "This obesogenic environment is characterized by large portions of tasty, inexpensive, energy-dense foods that are easily accessible in convenience stores, vending machines and restaurants -- all areas where food and beverage companies have an overwhelming impact on the nutritional and energy content of foods."

Examples of foods high in energy density that can lead to consumption of excess calories include those high in sugar, like ice cream, and those high in fat, including deep-fried foods, such as French fries, and cheese. Foods low in energy density and recommended for a healthy diet are those that have a high amount of nutrients per serving, including fruits and vegetables, non-fat milk, whole grains, and fish and other lean proteins.

As detailed in the position statement, a diet reduced in energy density can accommodate a wide range of eating patterns, and can support a lifestyle that includes a healthy, well-balanced diet for weight management. A key component to reduced energy density is the amount of water in our food, which contributes to the weight and volume without adding energy, or calories, and can make us feel more satiated.

"A growing body of evidence indicates that increasing the water content in foods can reduce energy intake and improve diet quality," continued Dr. Rolls. "For example, I will feel more full after eating 100 calories of strawberries, which are high in water content, than after eating 100 calories of pretzels. This is because the fruit provides about 13 times more food by weight than the pretzels."

A successful effort to improve the food environment by food and beverage companies is detailed in the research conducted by TOS members Shu Wen Ng, PhD, and Barry Popkin, PhD, published today in the American Journal of Preventive Medicine. The study unveils a new, unprecedented system for tracking trends in consumer-packaged goods, which allowed researchers to evaluate consumer trends more closely than ever before. Results show that the 6.4 trillion caloric reduction by the Healthy Weight Commitment Foundation (HWCF) member companies translates to a 78-calorie per person, per day decline, with largest calorie cuts to foods coming from products high in energy density, including: sweets and snack foods; fats, oils and dressings, and; carbonated soft drinks. In a second study published in the same issue, researchers tie the effort back to a decline in the calorie content of purchases by American families, and call for more research to continue to track its success.

"We applaud the efforts of the member companies for their work to cut calories from foods high in energy density, and we encourage others in the industry to sign onto this important initiative," said TOS President Steven Smith, MD. "Food and beverage companies can take these efforts a step further with a closer look at the energy density of their products. There is a growing consumer demand for healthier food offerings; responding to this demand is a win-win for both corporations and public health."

In January 2014, Dr. Smith commended the industry for following through on its pledge following its initial announcement. "Efforts to reduce obesity cannot succeed without the engagement of the many industries that have the power to positively impact the health of billions of people," he said.

According to the authors, the pledge is just the first step to evaluate the impact of the industry on obesity, and more needs to be done to continue to have a positive impact on the epidemic.

The position paper can be found at: http://www.obesity.org/publications/energy-density-of-foods-influences-satiety-a-total-caloric-intake.htm