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Title: Energy compensation following consumption of sugar-reduced products: a randomized controlled trial
Authors: Markey, Oonagh
Le Jeune, Julia
Lovegrove, Julie A.
Keywords: Sugar
Sugar-reduced products
Body weight
Dietary energy compensation
Artificial sweeteners
Issue Date: 2015
Publisher: Springer © The Author(s)
Citation: MARKEY, O., LE JEUNE, J. and LOVEGROVE, J.A., 2015. Energy compensation following consumption of sugar-reduced products: a randomized controlled trial. European Journal of Nutrition, 55 (6), pp. 2137-2149.
Abstract: Purpose: Consumption of sugar-reformulated products (commercially available foods and beverages that have been reduced in sugar content through reformulation) is a potential strategy for lowering sugar intake at a population level. The impact of sugar-reformulated products on body weight, energy balance (EB) dynamics and cardiovascular disease risk indicators has yet to be established. The REFORMulated foods (REFORM) study examined the impact of an 8-week sugar-reformulated product exchange on body weight, EB dynamics, blood pressure, arterial stiffness, glycemia and lipemia. Methods: A randomized, controlled, double-blind, crossover dietary intervention study was performed with fifty healthy normal to overweight men and women (age 32.0 ± 9.8 year, BMI 23.5 ± 3.0 kg/m2) who were randomly assigned to consume either regular sugar or sugar-reduced foods and beverages for 8 weeks, separated by 4-week washout period. Body weight, energy intake (EI), energy expenditure and vascular markers were assessed at baseline and after both interventions. Results: We found that carbohydrate (P < 0.001), total sugars (P < 0.001) and non-milk extrinsic sugars (P < 0.001) (% EI) were lower, whereas fat (P = 0.001) and protein (P = 0.038) intakes (% EI) were higher on the sugar-reduced than the regular diet. No effects on body weight, blood pressure, arterial stiffness, fasting glycemia or lipemia were observed. Conclusions: Consumption of sugar-reduced products, as part of a blinded dietary exchange for an 8-week period, resulted in a significant reduction in sugar intake. Body weight did not change significantly, which we propose was due to energy compensation.
Description: This is an Open Access Article. It is published by Springer under the Creative Commons Attribution 4.0 International Licence (CC BY). Full details of this licence are available at http://creativecommons.org/licenses/by/4.0/
Sponsor: This work was supported by Sugar Nutrition UK; however, the sponsor had no input into the study hypothesis and design, data analysis and interpretation.
Version: Published
DOI: 10.1007/s00394-015-1028-5
URI: https://dspace.lboro.ac.uk/2134/23345
Publisher Link: http://dx.doi.org/10.1007/s00394-015-1028-5
ISSN: 1436-6207
Appears in Collections:Published Articles (Sport, Exercise and Health Sciences)

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