Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

Abstract

We investigated whether ultra-processed foods affect energy intake in 20 weight-stable adults, aged (mean ± SE) 31.2 ± 1.6 years and BMI = 27 ± 1.5 kg/m2. Subjects were admitted to the NIH Clinical Center and randomized to receive either ultra-processed or unprocessed diets for 2 weeks immediately followed by the alternate diet for 2 weeks. Meals were designed to be matched for presented calories, energy density, macronutrients, sugar, sodium, and fiber. Subjects were instructed to consume as much or as little as desired. Energy intake was greater during the ultra-processed diet (508 ± 106 kcal/day; p = 0.0001), with increased consumption of carbohydrate (280 ± 54 kcal/day; p < 0.0001) and fat (230 ± 53 kcal/day; p = 0.0004), but not protein (-2 ± 12 kcal/day; p = 0.85). Weight changes were highly correlated with energy intake (r = 0.8, p < 0.0001), with participants gaining 0.9 ± 0.3 kg (p = 0.009) during the ultra-processed diet and losing 0.9 ± 0.3 kg (p = 0.007) during the unprocessed diet. Limiting consumption of ultra-processed foods may be an effective strategy for obesity prevention and treatment.

Trial registration: ClinicalTrials.gov NCT03407053.

Keywords: diet quality; energy balance; energy intake; processed food; weight gain; weight loss.

Conflict of interest statement

Declaration of Interests

CG Forde has received reimbursement for speaking at conferences sponsored by companies selling nutritional products, serves on the scientific advisory council for Kerry Taste and Nutrition, and is part of an academic consortium that has received research funding from Abbott Nutrition, Nestec, and Danone. The other authors have no conflicts of interest.

Published by Elsevier Inc.

Figures

Figure 1.. Overview of the study design.

Twenty adults were confined to the metabolic ward at the NIH Clinical Center. Every week, subjects spent one day residing in a respiratory chamber to measure energy expenditure, respiratory quotient, and sleeping energy expenditure. Average energy expenditure during each diet period was measured by the doubly labeled water (DLW) method. Body composition was measured by dual-energy X-ray absorptiometry (DXA) and liver fat was measured by magnetic resonance imaging/spectroscopy (MRI/MRS).

Figure 2.. Ad libitum food intake, appetite scores, and eating rate.

A) Energy intake was consistently higher during the ultra-processed diet. B) Average energy intake was increased during the ultra-processed diet because of increased intake of carbohydrate and fat, but not protein. C) Energy consumed at breakfast and lunch was significantly greater during the ultra-processed diet, but energy consumed at dinner and snacks was not significantly different between the diets. D) Both diets were rated similarly on visual analogue scales (VAS) with respect to pleasantness and familiarity. E) Appetitive measures were not significantly different between the diets. F) Meal eating rate was significantly greater during the ultra-processed diet.

Figure 3.. Body weight and composition changes.

A) The ultra-processed diet led to increased body weight over time whereas the unprocessed diet led to progressive weight loss. B) Differences in body weight change between the ultra-processed and unprocessed diets were highly correlated with the corresponding energy intake differences. C) Body fat mass increased over time with the ultra-processed diet and decreased with the unprocessed diet. D) Body weight, body fat, and fat-free mass changes between the beginning and end of each diet period..

Figure 4.. Glucose tolerance and continuous glucose monitoring.

A) Glucose concentrations following a 75g oral glucose tolerance test (OGTT) was not significantly different between the diets. B) Insulin concentrations following the OGTT were not significantly different between the diets. C) Continuous glucose monitoring throughout the study did not detect significant differences in average glucose concentrations or glycemic variability as measured by the coefficient of variation (CV) of glucose.