Energiedichte von Lebensmitteln als Ernährungsstrategie bei der Gewichtsregulation

Zusammenfassung

Für die Energieaufnahme sind die Portionsgrößen und die Energiedichte der Nahrung (kcal/g Lebensmittel) entscheidende Faktoren. Die Reduktion der Energiedichte von Nahrung erlaubt dem Individuum in ausreichend sättigender Menge zu essen, während gleichzeitig weniger Energie zugeführt wird. Dies zeigen eine Vielzahl an randomisierten kontrollierten Studien sowohl im Kindes- und Jugendbereich als auch im Erwachsenenbereich und unter Einsatz unterschiedlicher Studiendesigns. Gleichzeitig sind die Strategien zur Reduktion der Energiedichte vielfältig und können auf verschiedene Ernährungsmuster, Nahrungsmittelvorlieben und kulturelle Besonderheiten angepasst werden. Der Artikel gibt einen Überblick über die Effekte des Energiedichteprinzips auf i) die Energie- und Nahrungsaufnahme unter Berücksichtigung des Gewichtsstatus, ii) Sättigung und zugrundeliegende Mechanismen, bevor dann auf die Praxis näher eingegangen wird. Dazu gehören die Einteilung der Lebensmittel nach den Ampelfarben entsprechend ihrem Energiedichtegehalt, die Erläuterung des wissenschaftlichen Hintergrundes zur Modulierung der Energiedichte sowie Anwendungsbeispiele des Energiedichte-Prinzips. Insgesamt betrachtet handelt es sich bei dem Energiedichteprinzip um ein sehr flexibles und unkompliziert einsetzbares Instrument für die Ernährungsberatung und -therapie, das von Patient*innen einfach zu verstehen ist.

Abstract

Portion size and energy density of the diet (kcal/g food) are crucial factors for energy intake. Reducing the energy density of the diet allows the individual to eat in sufficiently satiating quantities while at the same time providing less energy. This has been shown in a large number of randomized controlled studies, both in children and adolescents and in adults, using different study designs. At the same time, strategies to reduce energy density are flexible and diverse and can be applied to different dietary patterns, food preferences and cultural characteristics. The article provides an overview of the effects of the energy density principle on i) energy and food intake, taking into account weight status, ii) satiety and underlying mechanisms, before discussing clinical practice in more detail. This includes the classification of foods by traffic light colours according to their energy density content, scientific background on the modulation of energy density, and examples of applications of the energy density principle. Overall, the energy density principle is a very flexible and easy-to-use instrument for nutrition counselling and therapy that is simple to understand for participants.

Schlüsselwörter

Energiedichte - Lebensmittel - Lebensmittelampel - Übergewicht

Key words

energy densitiy - food - food labelling system - overweight

Publikationsverlauf

Artikel online veröffentlicht:
11. Oktober 2022

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