ArticleAppetite2021
Meal composition during an ad libitum buffet meal and longitudinal predictions of weight and percent body fat change: The role of hyper-palatable, energy dense, and ultra-processed foods.
Article in Appetite, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
What it found
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The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
23 citing papers in PubMed, 39 citations in OpenAlex.
- Trial
- Influence of fasting during the night shift on next day eating behavior, hunger, and glucose and insulin levels: a randomized, three-condition, crossover trial.European journal of nutrition · 2023Trial
- Dietary Quality Along a Plant-Based Continuum: The Role of Added Salt, Oil, and Sugar in Chronic Disease Risk.Nutrients · 2026Review
- Are All Ultra-Processed Foods Created Equal? Descriptive Analysis of Nutritional Composition, Nutritional Quality, Energy Density and Hyperpalatability in Relation to Non-Communicable Disease Risk.Foods (Basel, Switzerland) · 2026Article
- Quantifying the availability of hyper-palatable foods in US food stores and household purchasing behaviour.Public health nutrition · 2026Article
- A 50 year review of hyperpalatable foods consumed in binge-eating episodes.Reviews in endocrine & metabolic disorders · 2026Review
- The role of ultra-processed food in obesity.Nature reviews. Endocrinology · 2025Review
- Consumption of Ultra-Processed Food and Risk of Non-Alcoholic Fatty Liver Disease: A Prospective Analysis of the Korean Genome and Epidemiology Study.Molecular nutrition & food research · 2025Article
- Review
- The role of hyper-palatable foods in energy intake measured using mobile food photography methodology.Eating behaviors · 2025Article
- Review
- Reprogramming energy homeostasis in children with overweight through cognitive training and social interaction. A study protocol to estimate leptin sensitivity.Frontiers in endocrinology · 2025Article
- The prevalence and co-occurrence of emulsifiers, thickeners and stabilizers in food products on the Norwegian market.Food & nutrition research · 2025Article
- Examination of hyper-palatable foods and their nutrient characteristics using globally crowdsourced data.PloS one · 2025Article
- Depression, anxiety and change in eating habits during the COVID-19 pandemic in Brazilian university students.PloS one · 2025Article
- Ultra-processed Food and Obesity: What Is the Evidence?Current nutrition reports · 2024Review
- Giving fruits and vegetables a tax break: lessons from a Dutch attempt.Public health nutrition · 2024Article
- Ultraprocessed Foods and Obesity Risk: A Critical Review of Reported Mechanisms.Advances in nutrition (Bethesda, Md.) · 2023Review
- Hyperpalatable Foods Consumption in a Representative Sample of the General Population in Brazil: Differences of Binge and Non-Binge Eating Meals.Behavioral sciences (Basel, Switzerland) · 2023Article
- Ad libitum meal energy intake is positively influenced by energy density, eating rate and hyper-palatable food across four dietary patterns.Nature food · 2023Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
backgroundFoods that increase obesity risk are ubiquitous in the US food environment. Such foods may be the target of hedonic eating, which may facilitate weight gain and lead to obesity. The study tested whether meal composition during an ad libitum buffet meal was associated with 1-year weight and percent body fat changes among healthy younger adults without obesity. Hyper-palatable foods (HPF) were the study focus; comparisons were conducted with high energy dense (HED) and ultra-processed foods (UPF).
designYounger adults without obesity (N = 82; 43% male; mean age 26.8) completed an ad libitum buffet meal and provided body composition measurements at baseline and 1-year follow up. Multiple regression models tested associations between the proportion of the target food consumed (HPF, HED, or UPF) during the ad libitum meal and 1) weight change and 2) percent body fat change. The proportion of HPF was characterized by HPF group, specifically carbohydrate and sodium (CSOD) foods or fat and sodium (FSOD) foods.
resultsParticipants who consumed a greater proportion of CSOD HPF in their ad libitum buffet meals had significantly greater weight change (b = 0.354, p = .003) and percent body fat change (b = 0.247, p = .036) at 1-year follow up. In contrast, no significant associations were found between the proportion of FSOD HPF, HED, or UPF consumed and anthropometric outcomes (p values = .099-.938).
conclusionsEating a greater proportion of hyper-palatable CSOD foods ad libitum appears to be a pattern of hedonic eating, which may increase an individual's risk for weight and body fat gain in early adulthood.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.