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Role of the food matrix and digestion on calculation of the actual energy content of food

Capuano E
•
Oliviero T
•
Fogliano V
•
Pellegrini N
2018
  • journal article

Periodico
NUTRITION REVIEWS
Abstract
The energy content of food is calculated on the basis of general factors for fat, protein, and carbohydrates. These general factors were derived by W.O. Atwater in the late 19th century, while additional factors for dietary fiber, polyols, and organic acids were introduced more recently. These factors are applied indiscriminately to all types of foods, yet the same nutrient may be digested to different extents to generate energy, depending on the characteristics of the food matrix, the processing methods applied to foods, and the meal composition. As a consequence, the actual energy content of food may differ from what is theoretically calculated with the Atwater factors. In this review, the relationship of macronutrient digestibility with food structure, macronutrient structure, and food composition is examined, and the implications for the amount of energy achievable through diet are highlighted. Estimates of the discrepancy between calculated energy content and actual energy content are provided for different diets. The findings may have implications for consumer purchasing decisions as well as for the design of dietary interventions.
DOI
10.1093/nutrit/nux072
WOS
WOS:000427311700004
Archivio
http://hdl.handle.net/11390/1172789
info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85045509885
Diritti
closed access
Soggetti
  • digestibility

  • energy content of foo...

  • food structure

  • nutrition fact

  • processing

Scopus© citazioni
26
Data di acquisizione
Jun 2, 2022
Vedi dettagli
Web of Science© citazioni
46
Data di acquisizione
Mar 18, 2024
Visualizzazioni
4
Data di acquisizione
Apr 19, 2024
Vedi dettagli
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