title: Low-energy-density diets are associated with high diet quality in adults in the United States.
abstract: OBJECTIVE
  This study investigated food choices made by individuals consuming diets differing in energy density and explores relationships between energy density and diet quality.
  
  
  METHODS
  Cross-sectional, nationally representative survey.
  
  
  METHODS
  7,500 adults (older than 19 years) in the 1994-1996 Continuing Survey of Food Intakes by Individuals.
  
  
  METHODS
  Energy density values were calculated from reported food intake. Subjects were classified as consuming a low-energy-density diet, medium-energy-density diet, or high-energy-density diet using tertile cutoffs. For each group, the percentage consuming various foods/beverages and the mean amount of foods/beverages they consumed was determined along with mean nutrient intakes.
  
  
  RESULTS
  Compared with participants consuming a high-energy-density diet, those with a low-energy-density diet had a lower energy intake but consumed more food, by weight, from most food groups. A low-energy-density diet included a relatively high proportion of foods high in micronutrients and water and low in fat, such as fruits and vegetables. Subjects with a low-energy-density diet consumed fewer (nonwater) beverages such as caloric carbonated beverages. They also consumed less fat and had higher intakes of several important micronutrients, including vitamins A, C, and B-6, folate, iron, calcium, and potassium.
  
  
  CONCLUSIONS
  These analyses further demonstrate the beneficial effects of a low-energy-density diet, which was associated with lower energy intakes, higher food intakes, and higher diet quality than a high-energy-density diet. To achieve a low-energy-density diet, individuals should be encouraged to eat a variety of fruits and vegetables as well as low-fat/reduced-fat, nutrient-dense, and/or water-rich grains, dairy products, and meats/meat alternatives.
authors.affiliation: Department of Nutritional Sciences, The Pennsylvania State University, State College, PA 16802, USA. mvh111@psu.edu
authors.forename: Jenny H
authors.initials: JH
authors.lastname: Ledikwe
authors.forename: Heidi M
authors.initials: HM
authors.lastname: Blanck
authors.forename: Laura Kettel
authors.initials: LK
authors.lastname: Khan
authors.forename: Mary K
authors.initials: MK
authors.lastname: Serdula
authors.forename: Jennifer D
authors.initials: JD
authors.lastname: Seymour
authors.forename: Beth C
authors.initials: BC
authors.lastname: Tohill
authors.forename: Barbara J
authors.initials: BJ
authors.lastname: Rolls
mesh_terms: D000328:Adult; D000368:Aged; D000704:Analysis of Variance; D016009:Chi-Square Distribution; D003430:Cross-Sectional Studies; D004032:Diet / Q000592:standards*; D004034:Diet Surveys; D004041:Dietary Fats / Q000008:administration & dosage; D004043:Dietary Fiber / Q000008:administration & dosage; D002149:Energy Intake; D005260:Female; D005518:Food Preferences; D005638:Fruit; D006801:Humans; D008297:Male; D018977:Micronutrients / Q000008:administration & dosage; D008875:Middle Aged; D009753:Nutritive Value; D012737:Sex Factors; D014675:Vegetables
chemical_list: D004041:Dietary Fats; D004043:Dietary Fiber; D018977:Micronutrients