Food composition, food intake and energy balance

Abstract

Explanations for differential effects of food composition on energy balance may be seen as largely falling into 3 classes (Warwick & Schiffman, 1992): effects on hunger and satiation, food acceptance, and metabolism. These largely fall along the following respective lines of reasoning: 1) differences in the satiety value of macronutrients and effects of bulk volume tend to promote or suppress energy intakes; 2) high and low energy density (high and low fat) diets differ in acceptability or ‘palatability’, and therefore different amounts are eaten; and 3) differences in post-prandial metabolism attributable to changes in food composition alter the efficiency or degree of energy expenditure or fat deposition.