New research has revealed that humans are actually smarter eaters than scientists had first thought, after a study suggested that people moderate the amount of energy-rich foods they eat.
The findings, led by the University of Bristol, revisit the long-held belief that humans are insensitive to the energy content of the foods they consume and are therefore prone to eating the same amount of food (in weight) regardless of whether it is energy-rich or energy-poor.
The study, published today in The American Journal of Clinical Nutrition, is significant as it challenges a common view among researchers that people are apt to overconsume high-energy foods.
According to the research team, this idea stems from previous studies which manipulated the energy content of foods or meals to create low- and high-energy versions. In those studies, people were not told whether they were eating a low- or a high-energy version, and findings showed they tended to eat meals of the same weight, resulting in greater calorie intake with the high-energy version.
“For years we’ve believed that humans mindlessly overeat energy-rich meals. Remarkably, this study indicates a degree of nutritional intelligence whereby humans manage to adjust the amount they consume of high-energy density options,” said lead author Annika Flynn, Doctoral Researcher in Nutrition and Behaviour at the University of Bristol.
Rather than artificially manipulating the calories in single foods, this study looked at data from a trial using a normal, everyday meals with different energy densities, such as a chicken salad sandwich with fig roll biscuits or porridge with blueberries and almonds. The trial involved 20 healthy adults who temporarily lived in a hospital ward where they were served a variety of meals for four weeks.
The results demonstrated that meal calorie intake increased with energy density in energy-poor meals as previous observations with artificially manipulated foods also found. However, surprisingly, with greater energy density a turning point was observed, whereby people started to respond to increases in calories by reducing the size of the meals they consume. This suggests a previously unrecognised sensitivity to the energy content of the meals people were eating.
