ライフサイエンスコーパス: calory

1 a high-fructose (HFr), low-fat diet (24% of calories).

2 -<17.5%, 17.5%-<25%, and > or = 25% of total calories).

3 tivity, and for FFQ-derived nutrients, total calories.

4 nned delivery of a full amount of nonprotein calories.

5 of an inadequate satiety response to liquid calories.

6 metabolically appropriate storage of excess calories.

7 of intakes on the basis of the percentage of calories.

8 D or dietary intake of calcium, protein, or calories.

9 energy and nutrient intake (RENI) for total calories.

10 only when fructose is consumed within excess calories.

11 f the beverage when consumed previously with calories.

12 anihot esculenta) as their primary source of calories.

13 diet; to enjoy the sweet taste with minimal calories.

14 her carbohydrates in diets providing similar calories.

15 ed 50% to more than 90% of the excess stored calories.

16 to decrease energy consumption and conserve calories.

17 iquitous and inconspicuous method of burning calories.

18 nsuming a chow diet that was high in fat and calories.

19 ases caloric intake and the amount of stored calories.

20 HF and HFHC consumed similar calories.

21 self-initiated food procurement, sucrose, or calories.

22 24 wk with walnuts providing 10-24% of total calories.

23 metabolic improvements when consuming excess calories.

24 over- and under-prescription of protein and calories.

25 intake and is the largest source of beverage calories.

26 iated with higher intake of fibers and total calories.

27 y energy intake from 2,899 calories to 1,863 calories.

28 were markedly increased with restriction of calories.

29 fficient to stimulate consumption of greater calories.

30 e gut would curb our uncontrolled desire for calories.

31 hydroxybutyl (R)-3-hydroxybutyrate as 30% of calories.

32 weetened products to control or reduce total calories.

33 duals (high body fat) consumed most of their calories 1.1 h closer to melatonin onset, which heralds

34 tile receipt of lipids (2.1/1.1, 3.8), total calories (2.2/1.4, 3.6), and carbohydrates (1.7/1.1, 2.9

35 -78.4) than patients with a higher intake of calories (33.1%; 95% CI, 23.1%-43.4%) (P < .001).

36 ption was higher in the SRSB group for total calories (69.5% compared with 58.0%), fat (48.4% compare

37 The diet group consumed fewer daily total calories (807 vs 1968 kcal, P < 0.001) and fat (21 vs 86

38 overweight/obese siblings consumed 34% more calories (93 kcal) in the absence of hunger than did nor

39 the control group (adjusted difference, 431 calories; 95% CI, 282 to 581; P < .001) and increased th

40 s include incomplete compensation for liquid calories, adverse glycemic effects, and increased hepati

41 dom-effects models with adjustment for total calories, age, race, and vitamin E intake.

42 mong persons living in a controlled setting, calories alone account for the increase in fat; protein

43 e food additives providing sweetness without calories and are considered safe and/or not metabolized

44 enta) is the second most important source of calories and contributes c. 30% of the daily calorie req

45 ted, and total fat were adjusted for sex and calories and divided into quintiles (Q).

46 ing for the flavor that had been paired with calories and find that change in liking was associated w

47 and for health oriented products such as low calories and high fiber product is increasing.

48 An impaired ability to compensate for calories and increased eating in the absence of hunger (

49 Rice is a major source of calories and mineral nutrients for over half the world's

50 humans are evolutionarily adapted to obtain calories and nutrients from both plant and animal food s

51 Cassava (Manihot esculenta) provides calories and nutrition for more than half a billion peop

52 ration, provision of consistent carbohydrate calories and nutritional support, and dextrose replaceme

53 heat supplies approximately one-fifth of the calories and protein for human diets.

54 Optimal provision of calories and protein has been demonstrated to reduce mor

55 Durum wheat is one of the main sources of calories and protein in many developing countries.

56 may serve therapeutic roles beyond providing calories and protein.

57 wn crop globally, providing 20% of all human calories and protein.

58 hat collectively provide over 50% of dietary calories and proteins for the world's population.

59 Bread wheat is one of main sources of calories and proteins in the developing countries.

60 nts without return to baseline received more calories and proteins per status epilepticus day, and in

61 quality diet and lower their intakes of both calories and refined carbohydrates.

62 beverages (SSBs)] and nutrients (e.g., total calories and sodium).Regardless of SNAP status, househol

63 ironment is energy flow: the availability of calories and their use for growth, survival, and reprodu

64 ore energy metabolism by pair feeding (fixed calories) and high-fat diet feeding (ad libitum).

65 710 calories), semantic dementia (mean, 573 calories), and control groups (mean, 603 calories) (P <

66 ot: white adipose tissue (WAT) stores excess calories, and brown adipose tissue (BAT) consumes fuel f

67 ated fat, trans fat, fiber, magnesium, total calories, and glycemic index.

68 carbohydrates contents, reducing sugars and calories, and higher fiber contents than P1WHS and P2WHS

69 with Wholemeal and Bavaria having the lowest calories, and Oat the highest.

70 ort, specifically targeting lipids and total calories, and perhaps by improving weight gain.

71 A, vitamin B12, folate, iron, zinc, calcium, calories, and protein.

72 id, HFCS does contribute to added sugars and calories, and those concerned with managing their weight

73 w-weight infants consumed significantly more calories, and weight and length z scores were negatively

74 ight regulation, rather than simply counting calories; and characterizing and implementing evidence-b

75 -income countries is driven by reductions in calories ( approximately 54% of effect) and a change in

76 s that supply relatively more nutrients than calories are defined as nutrient dense.

77 and lowers work efficiency such that excess calories are dissipated by skeletal muscle as heat.

78 cal illness compared with a lesser amount of calories are unknown.Objectives: Our hypotheses were tha

79 diets for 14 days to which were added 30% of calories as corn starch, palm oil, or R-3-hydroxybutyrat

80 ified Lieber-DeCarli liquid diet with 38% of calories as ethanol (the amount equivalent of 4-5 drinks

81 o a Lieber-deCarli ethanol diet with 5.4% of calories as ethanol for 2 days to acclimate them to the

82 o the diet, followed by 2 days with 32.4% of calories as ethanol or pair-fed control diet.

83 Ethanol-fed rats received 35% of their calories as ethanol.

84 the recommended amount of protein (17-21% of calories as expected from MyPyramid food patterns).

85 sion of genes favoring the storage of excess calories as fat, which have been selected for over many

86 an reduce obesity through the dissipation of calories as heat.

87 pite grasses being the primary source of our calories, as well as animal feed, forage, recreation, an

88 pid type, independent of the total number of calories associated with the dietary lipid, influences t

89 olestra affected the ability to predict high calories based on the sensory properties of fat.

90 median intake of protein on a percentage of calories basis ranged from 13.4% in children aged 4-8 y

91 ogram ideal body weight, and a percentage of calories basis.

92 TRF groups consumed all calories between 1200 h and 2000 h, whereas the CD group

93 critical role in appropriately partitioning calories between long-term energy stores and vital organ

94 tgeber time (ZT) 0 to ZT12 fed 60% of normal calories between ZT7 and ZT11].

95 t diet and who subsequently received reduced calories BMI would be associated with a unique gene expr

96 This includes the effects of calories, both in excess and restricted, as well as macr

97 ction (CR) (consumption of a diet with fewer calories but containing all the essential nutrients) is

98 rains, sweets, and fats provided most of the calories but fewer nutrients per dollar.

99 a high-fat diet, Sln(OE) mice consumed more calories but gained less weight and maintained a normal

100 ul for persons who are ready to self-monitor calories, but introducing a smartphone app is unlikely t

101 diet of similar composition but increased in calories by 50%.

102 sity and type 2 diabetes, the consumption of calories by an increase in the metabolic rate of resting

103 d increased total caloric intake (mean, 1344 calories) compared with the Alzheimer disease (mean, 710

104 tant crop, accounting for 20 per cent of the calories consumed by humans.

105 Macronutrient intake, the proportion of calories consumed from carbohydrate, fat, and protein, i

106 ed after dinner and defined as the number of calories consumed from snacks.

107 It is widespread; approximately 30% of calories consumed in the United States are from foods co

108 Wheat supplies about 20% of the total food calories consumed worldwide and is a national staple in

109 e duration of fructose consumption and total calories consumed.

110 US households in 2013, 68% (by proportion of calories) contain caloric sweeteners and 2% contain low-

111 to polyunsaturated fat and decreasing total calories, could independently account for some of the be

112 received an average of 15.8% +/- 11% of goal calories daily through day 6 compared to 74.8% +/- 38.5%

113 migrants had 18% greater adiposity, 12% (360 calories/day) more energy intake, and 18% (11 kilojoules

114 ts of SPP1 deficiency in male mice given 40% calories derived from ad libitum consumption of the West

115 and inversely associated with percentage of calories derived from carbohydrate (betameta = -0.2796 (

116 was positively associated with percentage of calories derived from fat (betameta = 0.2244 (standard e

117 ed with noncarriers (DRD4 7+ mean, 29.03% of calories derived from fat; 95% CI, 26.69%-31.51%; DRD4 7

118 who are noncarriers (DRD4 7+ mean, 33.95% of calories derived from fat; 95% CI, 28.76%-39.13%; DRD4 7

119 iquid control or alcohol-containing (35 % as calories) diet (AFLD model) or lean or high-fat (12 or 6

120 luated a low-saturated fatty acid (SFA) (<7% calories) diet that contains lean beef.

121 center, education, smoking, total activity, calories, dietary fiber, dietary calcium, height, parity

122 ive group and 65% +/- 2 in sham patients for calories (difference, -1; 95% CI, -8 to 6; p = 0.74).

123 panies the SCP icon to remind consumers that calories do count, even for smarter food choices.

124 Relative to women, men consumed more daily calories during baseline and sleep restriction, exhibite

125 n which the population depends for supply of calories during droughts.

126 ), and consumed a higher percentage of daily calories during late-night hours (d = 0.78, Ps < 0.05).

127 , Whole Plant Foods Density (WPF), and Empty Calories (EC; the percentage of calories from discretion

128 As such, cues previously paired with calories elicit neuronal activation in the nucleus accum

129 of RDAs for carbohydrate and fat, "flexible calories" emerge as an opportunity to create varied eati

130 n part to compensatory adaptations, in which calories expended during exercise are counteracted by de

131 e the relationship between organ failure and calories exposure with hospital mortality during the fir

132 We hypothesized that stool calories expressed as percentage of caloric intake would

133 astrointestinal tract, contributing to fewer calories extracted from ingested starch.

134 ake might be U-shaped, with higher intake of calories, fat, and protein in individuals in the very ea

135 ng and consumption of foods that are high in calories, fat, or sugar; by decreasing physical activity

136 inherently confer to new products with less calories, fat, salt, phosphates and other synthetic comp

137 ks, sweeteners and toppings, SSBs, and total calories, fiber, sugar, and sodium.

138 markers are modified by concurrent shifts in calories, fish, and distinct plant-based foods.

139 iction were modified by concurrent shifts in calories, fish, or plant-based foods.

140 n represents an adaptive process to conserve calories, fluid, and electrolytes.

141 vailable stimulus, including those entailing calories (food, sucrose, and ethanol), those that do not

142 t free sugar intake to less than 3% of daily calories for 8 weeks.

143 most widely grown crop providing 20% of the calories for humans.

144 Rice is the main source of calories for nearly half the world's population but has

145 ed daily energy intake by 485 calories vs 58 calories for the control group (adjusted difference, 431

146 The full-feeding group received more enteral calories for the first 6 days, about 1300 kcal/d compare

147 serts also represented major contributors of calories from added sugar (>100 kcal x person(-1) x d(-1

148 aging their weight should be concerned about calories from beverages and other foods, regardless of H

149 Consumption of liquid calories from beverages has increased in parallel with t

150 the relative contribution of added sugars to calories from beverages has increased.

151 udies of US men and women when compared with calories from carbohydrate.

152 sociated with risk of T2D when compared with calories from carbohydrates (HR for extreme quintiles: 0

153 th with LOC consumed a greater percentage of calories from carbohydrates and a smaller percentage fro

154 intake (P = 0.024), including obtaining more calories from condiments, desserts, and salty snacks (Ps

155 Replacing 5% of calories from dairy fat with other sources of animal fat

156 ), and Empty Calories (EC; the percentage of calories from discretionary solid fat, added sugar and a

157 ) or a normal caloric diet (C group) (10% of calories from FA) for 16 wk.

158 id (OA)-enriched high-fat diet (HFD) (20% of calories from FA) or a normal caloric diet (C group) (10

159 the Multiethnic Cohort Study, percentage of calories from fat assessed at baseline was a partial med

160 ) and the age 9-10 y HOMA-IR x percentage of calories from fat interaction were positive predictors o

161 60% calories from fat) or regular diets (18% calories from fat) for 11 weeks.

162 le Wistar rats were fed a high-fat diet (60% calories from fat) for 12 weeks and received a lower-bod

163 C57BL/6 mice were fed a high-fat diet (60% calories from fat) for 12 weeks to develop insulin resis

164 ur77 null mice were fed a high-fat diet (60% calories from fat) for 3 months.

165 Male mice were fed a HFD (60% calories from fat) or regular diets (18% calories from f

166 ps: (1) control low-fat diet (LF-SED; 15% of calories from fat), (2) high-fat diet (HF-SED; 45% of ca

167 from fat), (2) high-fat diet (HF-SED; 45% of calories from fat), and (3) HF diet given access to a vo

168 in the liver of mice on a high-fat diet (42% calories from fat).

169 energy intake (1200 to 1800 kcal/d; <or=30% calories from fat).

170 ed to a group that received CDED plus 50% of calories from formula (Modulen, Nestle) for 6 weeks (sta

171 et group (18 of 20 reported intake of <3% of calories from free sugar during the intervention).

172 Although increased intake of calories from HFCS is important to examine, the health e

173 American children consume up to 27% of calories from high-fat and high-sugar snacks.

174 Calories from high-in beverage purchases decreased 11.9

175 d on either a high-fat diet that derived 60% calories from lipids or a chow diet.

176 -NEs (4244; P = 0.02), but the percentage of calories from macronutrients did not differ.

177 The primary endpoints were calories from meals and snacks consumed during each bedt

178 The decline in calories from name-brand food purchases was slower among

179 ended less than 25% to less than 5% of total calories from nonintrinsic sugars.

180 exicans will replace calories from SSBs with calories from other sources, we evaluated a range of val

181 illions of microbes that allow us to extract calories from otherwise indigestible dietary polysacchar

182 seholds in 2007-2012, representing 32-48% of calories from packaged beverages.

183 r capita grams per day and the percentage of calories from packaged beverages.Packaged beverages alon

184 HFD is characterized by a high percentage of calories from saturated fat (60%) and reflects closely t

185 o 19% (p = 0.025), those who reported <7% of calories from saturated fat increased from 46% to 80% (p

186 articipants consumed an average of 12-18% of calories from SFA.

187 nt 3 mo, with instructions to replace 40% of calories from simple sugars with fats, proteins, and com

188 a, hamburgers), as well as intake of greater calories from snack and meal contexts.

189 otional stressor consumed significantly more calories from snack foods in the absence of hunger than

190 was accompanied by increased consumption of calories from snacks (1087 +/- 541 compared with 866 +/-

191 e servings of fruit and vegetables and fewer calories from solid fat, alcoholic beverages, and added

192 ut the degree to which Mexicans will replace calories from SSBs with calories from other sources, we

193 ly to result in a modest reduction in excess calories from SSBs, especially among young adults and ch

194 Calories from total beverage purchases decreased 7.4 kca

195 umed in previous days with either 0 or 112.5 calories from undetected maltodextrin.

196 ashouts: 2 diets rich in SFAs (12.4-12.6% of calories) from either cheese or butter; a monounsaturate

197 trient restricted (MNR) diet (70% of control calories) from gestation day (GD) 30 (term 184 days).

198 rties of sweet and fat while providing fewer calories has been promoted as a method for reducing food

199 Given the need to reduce empty calories in children's diets, governmental policies at a

200 Failure to account for this source of calories in critically ill patients receiving nutrition

201 th percentile of protein intake was 20.8% of calories in men aged 51-70 y.

202 he lack of the satiating efficiency of empty calories in quickly ingested drinks such as sodas.

203 0.628], which led to a 46% increase in daily calories in the group given the 1.5-kcal/mL solution [18

204 Cassava is the fourth largest source of calories in the world but is subject to economically imp

205 igh consumption of protein, sodium and empty calories increased the risk for overweight/obesity.

206 inhibition is proportional to the number of calories infused but surprisingly independent of macronu

207 the number of infusions per week and by the calories infused daily divided by the basal energy expen

208 The number of calories infused was lower in the SRSB group (500 +/- 28

209 s were closely associated with the amount of calories ingested, rather than with the number of dry li

210 particular nutrients rather than of overall calories is also key, with protein and specific amino ac

211 Energy imbalance due to excess of calories is considered to be a major player in the curre

212 that the rate of mitochondrial oxidation of calories is important in the etiology of metabolic disea

213 icient feeding regimen identical to one with calories is impossible using ordinary foods.

214 se tissue (BAT) to be effective at consuming calories, its blood flow must increase enough to provide

215 mino acids (BCAAs) by replacing carbohydrate calories (ketogenic).

216 ncreases climate resilience (1% to 13% fewer calories lost during an extreme dry year), and reduces G

217 rovision of approximately 25% to 66% of goal calories may be sufficient.

218 ship between sensory properties of foods and calories may contribute to dysregulation of energy balan

219 tients receiving a higher percentage of goal calories (median 78% [interquartile range, 65%-86%] vs.

220 Specific nutrients, rather than overall calories, mediate the effects of DR, with protein and sp

221 fructose at high doses that provided excess calories modestly increased body weight, an effect that

222 with increased food production (protein and calories), multidimensional poverty alleviation, and cha

223 Milk lipids supply most of the calories necessary for newborn growth in maternal milk o

224 atment periods, subjects consumed all of the calories needed for weight maintenance in either 3 meals

225 sing from the passive accumulation of excess calories, obesity is a state in which the biologically d

226 ions when groups differed by more than 5% of calories obtained from fat at follow-up (18 comparisons;

227 o determine whether there are disparities in calories obtained from store-bought consumer packaged go

228 EE) was assessed by precise titration of fed calories of a liquid formula diet necessary to maintain

229 Calories of food eaten at home in the past 24 h had sign

230 hysical activity, and direct measurements of calories of nutrient intake, feces, and urine by bomb ca

231 ontinued access to 2% (vol/vol) ethanol (11% calories) or pair-fed control diets for 2 days, 2 weeks

232 d not eat breakfast, they consumed 362 fewer calories over the course of the day than when they did e

233 573 calories), and control groups (mean, 603 calories) (P < .001).

234 NEs consumed more calories per day (4758) than did non-NEs (4244; P = 0.02

235 A calorie indicator noting calories per serving and servings per package accompanie

236 ssigned energy-dense nutrition received more calories (percent recommended energy intake, mean [SD];

237 ated the effect of restriction of nonprotein calories (permissive underfeeding), as compared with sta

238 r over 50% of the TN, against 17% for global calories production.

239 upplies expanded in total quantities of food calories, protein, fat, and weight, with increased propo

240 e care settings receive approximately 50% of calories/protein they are prescribed.

241 areas was associated with higher intakes of calories; protein; total fat; cholesterol; polyunsaturat

242 to derive adjusted trends and differences in calories purchased (708,175 observations from 64,709 uni

243 Calories purchased from beverages classified as "not hig

244 ielsen data, we compared 2000-2013 trends in calories purchased from CPGs (obtained from stores) acro

245 h-income households had the highest absolute calories purchased in 2000.

246 wever, in adjusted models, reductions in CPG calories purchased in 2009-2012 were slower for NHB and

247 owever, potentially beneficial reductions in calories purchased were more pronounced in some subgroup

248 )(1) . d(-)(1) (P < 0.001) increase in total calories purchased.

249 mass (r = -0.81, P = 0.049), and stored less calories (r = -0.91, P = 0.03) during overfeeding.

250 ight, an effect that may be due to the extra calories rather than the fructose.

251 al nervous system to the presence of dietary calories, rather than to their absence as is commonly ac

252 ed from the average proportion of prescribed calories received over the amount prescribed during the

253 of feeding tube removal, percentage of goal calories received, nasal ulceration, and sinusitis.

254 FF binge rats consumed significantly greater calories relative to control rats maintained on continua

255 ursor protein transgenic mice consume excess calories relative to nontransgenic mice, yet they weigh

256 en described, but the contribution of excess calories remains pivotal.

257 onsidered to be required in combination with calories restriction to allow an effective decrease of i

258 ntent (glucose) or did not predict increased calories (saccharin).

259 mpared with the Alzheimer disease (mean, 710 calories), semantic dementia (mean, 573 calories), and c

260 ened beverages around the world, in terms of calories sold per person per day and volume sold per per

261 alence of, and preference for, foods high in calories, specifically fat and sucrose, and declining le

262 s greater than expenditure, with most excess calories stored as triglyceride (TG).

263 ng regarding their potential use as safe low-calories sweeteners for individuals who need to control

264 derfeeding group received fewer mean (+/-SD) calories than did the standard-feeding group (835+/-297

265 Because shorter people need fewer calories than taller people to maintain their weight, ou

266 a diet that allows ingestion of a surfeit of calories that are burned off effortlessly by ramping up

267 Crop domestication provided the calories that fueled the rise of civilization.

268 tion (CVVH) represents a potential source of calories that is poorly recognized and may contribute to

269 ets, we showed that children decreased their calories the most.

270 In the effort to provide food in terms of calories, the essential contribution of micronutrients (

271 o less-healthy food advertising consume more calories, there is uncertainty about the nature of the d

272 ed per capita daily energy intake from 2,899 calories to 1,863 calories.

273 We modeled change in calories to change in weight using an established dynami

274 s operates independently from the ability of calories to condition liking.

275 g to deliver a moderate amount of nonprotein calories to critically ill adults was not associated wit

276 ability of sweet-tasting foods that contain calories to evoke physiological responses that underlie

277 point once they are provided with sufficient calories to gain weight.

278 e oils, provide approximately 25% of dietary calories to humans and are becoming an increasingly impo

279 places and actions could provide enough new calories to meet the basic needs for more than 3 billion

280 ple as vegetable oils, supply 25% of dietary calories to the developed world and are increasingly a s

281 of three dietary interventions: replacement calories using an isocaloric tube-fed diet (control), a

282 ng potato chips that sometimes signaled high calories (using high-fat potato chips) and that sometime

283 ato chips) and that sometimes signaled lower calories (using nonfat potato chips manufactured with th

284 Mitochondria oxidize calories via oxidative phosphorylation (OXPHOS) to gener

285 s with gastroparesis have diets deficient in calories, vitamins, and minerals.

286 vention increased daily energy intake by 485 calories vs 58 calories for the control group (adjusted

287 Baseline mean intake of liquid calories was 356 kcal/d (19% of total energy intake).

288 A mean of 15.8% of consumed calories was from added sugars.

289 e rate of underreporting of more than 30% of calories was lower with the recalls than with the questi

290 Among young adults, 20% of SSB calories were consumed at work.

291 trolled hypercaloric diet in which 30% extra calories were provided as fat and fructose (3 g . kg(-1)

292 tes had a similar improvement in protein and calories when appropriate parenteral nutrition was added

293 Therefore to expend the maximum number of calories when climbing a set of stairs the single-step s

294 nts than those of the nonbeef animal-derived calories, whereas irrigation requirements are comparable

295 energy intake and change in fat and fat-free calories, which was 28 +/- 197 kcal/d over the 92 d of t

296 f fat intake (from 31 +/- 7% to 21 +/- 3% of calories), while controls presented no change in percent

297 d the effect of choosing typical foods (more calories with higher sodium) and the feasibility of impl

298 nd no evidence of compensation for aspirated calories with increased food intake.

299 e a disproportionate amount of both meat and calories within the U.S. diet.

300 c restriction (CR), the consumption of fewer calories without malnutrition, and reduced insulin and/o