Erratum: Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake (Cell Metabolism (2019) 30(1) (67–77.e3), (S1550413119302487), (10.1016/j.cmet.2019.05.008));Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

Cell Metabolism

Volumn 30, Issue 1, 2019, Pages 67-77.e3

  Hall, Kevin D ^a   Ayuketah, Alexis ^a   Brychta, Robert ^a   Cai, Hongyi ^a   Cassimatis, Thomas ^a   Chen, Kong Y ^a   Chung, Stephanie T ^a   Costa, Elise ^a   Courville, Amber ^b   Darcey, Valerie ^a   Fletcher, Laura A ^a   Forde, Ciaran G ^d   Gharib, Ahmed M ^a   Guo, Juen ^a   Howard, Rebecca ^a   Joseph, Paule V ^c   McGehee, Suzanne ^a   Ouwerkerk, Ronald ^a   Raisinger, Klaudia ^b   Rozga, Irene ^a   Stagliano, Michael ^a   Walter, Mary ^a   Walter, Peter J ^a   Yang, Shanna ^b   Zhou, Megan ^a   more..

^a NATIONAL INSTITUTE OF DIABETES AND DIGESTIVE AND KIDNEY DISEASES   (United States)

^b NATIONAL INSTITUTES OF HEALTH   (United States)

^c NATIONAL INSTITUTE OF NURSING RESEARCH   (United States)

^d AGENCY FOR SCIENCE   (Singapore)

Author keywords

diet quality; energy balance; energy intake; processed food; weight gain; weight loss

Indexed keywords

ADULT; BODY COMPOSITION; BODY WEIGHT GAIN; CALORIC INTAKE; CONTROLLED STUDY; DIETARY FIBER; EATING; ENERGY METABOLISM; FEMALE; HOSPITAL PATIENT; HUMAN; MALE; PHYSIOLOGY; RANDOMIZED CONTROLLED TRIAL;

ADULT; BODY COMPOSITION; DIETARY FIBER; EATING; ENERGY INTAKE; ENERGY METABOLISM; FEMALE; HUMANS; INPATIENTS; MALE; WEIGHT GAIN;

EID: 85067029942     PISSN: 15504131     EISSN: 19327420     Source Type: Journal    
DOI: 10.1016/j.cmet.2019.05.020     Document Type: Erratum

References (62)

1. Baer, D.J., Rumpler, W.V., Miles, C.W., Fahey, G.C. Jr., Dietary fiber decreases the metabolizable energy content and nutrient digestibility of mixed diets fed to humans. J. Nutr. 127 (1997), 579–586.
2. Barr, S.B., Wright, J.C., Postprandial energy expenditure in whole-food and processed-food meals: implications for daily energy expenditure. Food Nutr. Res., 54, 2010, 10.3402/fnr.v54i0.5144.
3. Bhutani, S., Racine, N., Shriver, T., Schoeller, D.A., Special considerations for measuring energy expenditure with doubly labeled water under atypical conditions. J. Obes. Weight Loss Ther., 5(Suppl 5), 2015, 002.
4. Black, A.E., Cole, T.J., Within- and between-subject variation in energy expenditure measured by the doubly-labelled water technique: implications for validating reported dietary energy intake. Eur. J. Clin. Nutr. 54 (2000), 386–394.
5. Blatt, H., America's Food: What You Don't Know about What You Eat. 2008, The MIT press.
6. Bray, G.A., Flatt, J.P., Volaufova, J., Delany, J.P., Champagne, C.M., Corrective responses in human food intake identified from an analysis of 7-d food-intake records. Am. J. Clin. Nutr. 88 (2008), 1504–1510.
7. de Graaf, C., Kok, F.J., Slow food, fast food and the control of food intake. Nat. Rev. Endocrinol. 6 (2010), 290–293.
8. DellaValle, D.M., Roe, L.S., Rolls, B.J., Does the consumption of caloric and non-caloric beverages with a meal affect energy intake?. Appetite 44 (2005), 187–193.
9. Edholm, O.G., Adam, J.M., Healy, M.J., Wolff, H.S., Goldsmith, R., Best, T.W., Food intake and energy expenditure of army recruits. Br. J. Nutr. 24 (1970), 1091–1107.
10. Fiolet, T., Srour, B., Sellem, L., Kesse-Guyot, E., Allès, B., Méjean, C., Deschasaux, M., Fassier, P., Latino-Martel, P., Beslay, M., et al. Consumption of ultra-processed foods and cancer risk: results from NutriNet-Santé prospective cohort. BMJ, 360, 2018, k322.
11. Forde, C.G., From perception to ingestion; The role of sensory properties in energy selection, eating behaviour and food intake. Food Qual. Prefer. 66 (2018), 171–177.
12. Forde, C.G., van Kuijk, N., Thaler, T., de Graaf, C., Martin, N., Texture and savoury taste influences on food intake in a realistic hot lunch time meal. Appetite 60 (2013), 180–186.
13. Freedson, P.S., Melanson, E., Sirard, J., Calibration of the Computer Science and Applications, Inc. accelerometer. Med. Sci. Sports Exerc. 30 (1998), 777–781.
14. Gibbons, C., Finlayson, G., Dalton, M., Caudwell, P., Blundell, J.E., Metabolic Phenotyping Guidelines: studying eating behaviour in humans. J. Endocrinol. 222 (2014), G1–G12.
15. Gibney, M.J., Ultra-processed foods: definitions and policy issues. Curr Dev Nutr, 3, 2018, nzy077.
16. Gibney, M.J., Forde, C.G., Mullally, D., Gibney, E.R., Ultra-processed foods in human health: a critical appraisal. Am. J. Clin. Nutr. 106 (2017), 717–724.
17. Hall, K.D., The potential role of protein leverage in the US obesity epidemic. Obesity (Silver Spring), 2019, 10.1002/oby.22520.
18. Hall, K.D., Chen, K.Y., Guo, J., Lam, Y.Y., Leibel, R.L., Mayer, L.E., Reitman, M.L., Rosenbaum, M., Smith, S.R., Walsh, B.T., Ravussin, E., Energy expenditure and body composition changes after an isocaloric ketogenic diet in overweight and obese men. Am. J. Clin. Nutr. 104 (2016), 324–333.
19. Hall, K.D., Guo, J., Chen, K.Y., Leibel, R.L., Reitman, M.L., Rosenbaum, M., Smith, S.R., Ravussin, E., Methodologic considerations for measuring energy expenditure differences between diets varying in carbohydrate using the doubly labeled water method. Am. J. Clin. Nutr., 2019, 10.1093/ajcn/nqy390.
20. Harris, P.A., Taylor, R., Thielke, R., Payne, J., Gonzalez, N., Conde, J.G., Research electronic data capture (REDCap)–a metadata-driven methodology and workflow process for providing translational research informatics support. J. Biomed. Inform. 42 (2009), 377–381.
21. Jones, J.M., Food processing: criteria for dietary guidance and public health?. Proc. Nutr. Soc. 78 (2019), 4–18.
22. Katz, D.L., Meller, S., Can we say what diet is best for health?. Annu. Rev. Public Health 35 (2014), 83–103.
23. Kessler, D.A., The End of Overeating: Controlling the Insatiable American Appetite. 2009, Rodale Inc.
24. Lagerpusch, M., Bosy-Westphal, A., Kehden, B., Peters, A., Müller, M.J., Effects of brief perturbations in energy balance on indices of glucose homeostasis in healthy lean men. Int. J. Obes. 36 (2012), 1094–1101.
25. Lohman, T.G., Harris, M., Teixeira, P.J., Weiss, L., Assessing body composition and changes in body composition. Another look at dual-energy X-ray absorptiometry. Ann. N Y Acad. Sci. 904 (2000), 45–54.
26. Martínez Steele, E., Baraldi, L.G., Louzada, M.L., Moubarac, J.C., Mozaffarian, D., Monteiro, C.A., Ultra-processed foods and added sugars in the US diet: evidence from a nationally representative cross-sectional study. BMJ Open, 6, 2016, e009892.
27. Martínez Steele, E., Raubenheimer, D., Simpson, S.J., Baraldi, L.G., Monteiro, C.A., Ultra-processed foods, protein leverage and energy intake in the USA. Public Health Nutr. 21 (2018), 114–124.
28. Matsuda, M., DeFronzo, R.A., Insulin sensitivity indices obtained from oral glucose tolerance testing: comparison with the euglycemic insulin clamp. Diabetes Care 22 (1999), 1462–1470.
29. Matthews, D.R., Hosker, J.P., Rudenski, A.S., Naylor, B.A., Treacher, D.F., Turner, R.C., Homeostasis model assessment: insulin resistance and beta-cell function from fasting plasma glucose and insulin concentrations in man. Diabetologia 28 (1985), 412–419.
30. McCrickerd, K., Lim, C.M., Leong, C., Chia, E.M., Forde, C.G., Texture-based differences in eating rate reduce the impact of increased energy density and large portions on meal size in adults. J. Nutr. 147 (2017), 1208–1217.
31. Melo, E.A., Jaime, P.C., Monteiro, C.A., Nutrition, G.C.F.a., Dietary Guidelines for the Brazilian Population. 2015, Ministry of Health of Brazil, 152.
32. Mendonça, R.D., Pimenta, A.M., Gea, A., de la Fuente-Arrillaga, C., Martinez-Gonzalez, M.A., Lopes, A.C., Bes-Rastrollo, M., Ultraprocessed food consumption and risk of overweight and obesity: the University of Navarra Follow-Up (SUN) cohort study. Am. J. Clin. Nutr. 104 (2016), 1433–1440.
33. Mendonça, R.D., Lopes, A.C., Pimenta, A.M., Gea, A., Martinez-Gonzalez, M.A., Bes-Rastrollo, M., Ultra-Processed Food Consumption and the Incidence of Hypertension in a Mediterranean Cohort: The Seguimiento Universidad de Navarra Project. Am. J. Hypertens. 30 (2017), 358–366.
34. Monteiro, C.A., Moubarac, J.C., Cannon, G., Ng, S.W., Popkin, B., Ultra-processed products are becoming dominant in the global food system. Obes. Rev. 14:Suppl 2 (2013), 21–28.
35. Monteiro, C.A., Cannon, G., Moubarac, J.C., Levy, R.B., Louzada, M.L.C., Jaime, P.C., The UN Decade of Nutrition, the NOVA food classification and the trouble with ultra-processing. Public Health Nutr. 21 (2018), 5–17.
36. Moss, M., Salt, Sugar, Fat: How the Food Giants Hooked Us. 2013, Random House.
37. Moubarac, J.C., Ultra-Processed Food and Drink Products in Latin America: Trends, Impact on Obesity, Policy Implications. 2015, Pan American Health Organization, 60.
38. Müller, M.J., Bosy-Westphal, A., Lagerpusch, M., Heymsfield, S.B., Use of balance methods for assessment of short-term changes in body composition. Obesity (Silver Spring) 20 (2012), 701–707.
39. Ouwerkerk, R., Pettigrew, R.I., Gharib, A.M., Liver metabolite concentrations measured with 1H MR spectroscopy. Radiology 265 (2012), 565–575.
40. Poti, J.M., Mendez, M.A., Ng, S.W., Popkin, B.M., Is the degree of food processing and convenience linked with the nutritional quality of foods purchased by US households?. Am. J. Clin. Nutr. 101 (2015), 1251–1262.
41. Poti, J.M., Braga, B., Qin, B., Ultra-processed food intake and obesity: what really matters for health-processing or nutrient content?. Curr. Obes. Rep. 6 (2017), 420–431.
42. Pourhassan, M., Schautz, B., Braun, W., Gluer, C.C., Bosy-Westphal, A., Müller, M.J., Impact of body-composition methodology on the composition of weight loss and weight gain. Eur. J. Clin. Nutr. 67 (2013), 446–454.
43. Racette, S.B., Schoeller, D.A., Luke, A.H., Shay, K., Hnilicka, J., Kushner, R.F., Relative dilution spaces of 2H- and 18O-labeled water in humans. Am. J. Physiol. 267 (1994), E585–E590.
44. Roberts, P., The End of Food. 2008, Houghton Mifflin Harcourt Publishing Company.
45. Robinson, E., Almiron-Roig, E., Rutters, F., de Graaf, C., Forde, C.G., Tudur Smith, C., Nolan, S.J., Jebb, S.A., A systematic review and meta-analysis examining the effect of eating rate on energy intake and hunger. Am. J. Clin. Nutr. 100 (2014), 123–151.
46. Rolls, B.J., The relationship between dietary energy density and energy intake. Physiol. Behav. 97 (2009), 609–615.
47. SACN. Dietary Reference Values for Energy. 2011, 225.
48. Schatzker, M., The Dorito Effect: The Surprising New Truth about Food and Flavor. 2015, Simon & Schuster.
49. Schnabel, L., Kesse-Guyot, E., Allès, B., Touvier, M., Srour, B., Hercberg, S., Buscail, C., Julia, C., Association between ultraprocessed food consumption and risk of mortality among middle-aged adults in france. JAMA Intern. Med., 2019, 10.1001/jamainternmed.2018.7289.
50. Schoeller, D.A., How accurate is self-reported dietary energy intake?. Nutr. Rev. 48 (1990), 373–379.
51. Schoeller, D.A., Thomas, D., Archer, E., Heymsfield, S.B., Blair, S.N., Goran, M.I., Hill, J.O., Atkinson, R.L., Corkey, B.E., Foreyt, J., et al. Self-report-based estimates of energy intake offer an inadequate basis for scientific conclusions. Am. J. Clin. Nutr. 97 (2013), 1413–1415.
52. Schoffelen, P.F., Westerterp, K.R., Intra-individual variability and adaptation of overnight- and sleeping metabolic rate. Physiol. Behav. 94 (2008), 158–163.
53. Schulte, E.M., Avena, N.M., Gearhardt, A.N., Which foods may be addictive? The roles of processing, fat content, and glycemic load. PLoS ONE, 10, 2015, e0117959.
54. Schulte, E.M., Smeal, J.K., Gearhardt, A.N., Foods are differentially associated with subjective effect report questions of abuse liability. PLoS ONE, 12, 2017, e0184220.
55. Shewfelt, R.L., In Defense of Processed Food: It's Not Nearly as Bad as You Think. 2017, Springer International Publishing.
56. Simpson, S.J., Raubenheimer, D., Obesity: the protein leverage hypothesis. Obes. Rev. 6 (2005), 133–142.
57. Small, D.M., DiFeliceantonio, A.G., Processed foods and food reward. Science 363 (2019), 346–347.
58. Speakman, J.R., Doubly Labelled Water: Theory and Practice. 1997, Chapman & Hall.
59. Stuckler, D., McKee, M., Ebrahim, S., Basu, S., Manufacturing epidemics: the role of global producers in increased consumption of unhealthy commodities including processed foods, alcohol, and tobacco. PLoS Med., 9, 2012, e1001235.
60. Tarasuk, V., Beaton, G.H., Day-to-day variation in energy and nutrient intake: evidence of individuality in eating behaviour?. Appetite 18 (1992), 43–54.
61. Walhin, J.P., Richardson, J.D., Betts, J.A., Thompson, D., Exercise counteracts the effects of short-term overfeeding and reduced physical activity independent of energy imbalance in healthy young men. J. Physiol. 591 (2013), 6231–6243.
62. Weaver, C.M., Dwyer, J., Fulgoni, V.L. 3rd, King, J.C., Leveille, G.A., MacDonald, R.S., Ordovas, J., Schnakenberg, D., Processed foods: contributions to nutrition. Am. J. Clin. Nutr. 99 (2014), 1525–1542.