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

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

5 only when fructose is consumed within excess calories.

6 f the beverage when consumed previously with calories.

7 anihot esculenta) as their primary source of calories.

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

9 her carbohydrates in diets providing similar calories.

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

11 to decrease energy consumption and conserve calories.

12 iquitous and inconspicuous method of burning calories.

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

14 ases caloric intake and the amount of stored calories.

15 HF and HFHC consumed similar calories.

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

17 24 wk with walnuts providing 10-24% of total calories.

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

19 intake and is the largest source of beverage calories.

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

21 fficient to stimulate consumption of greater calories.

22 fish, fruits, vegetables, alcohol, and total calories.

23 over the consumption of beverages with more calories.

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

25 weetened products to control or reduce total calories.

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

27 nned delivery of a full amount of nonprotein calories.

28 of an inadequate satiety response to liquid calories.

29 metabolically appropriate storage of excess calories.

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

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

32 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

33 when incorporated into a reduced-calorie (50 calories/240 mL) orange juice beverage.

34 -78.4) than patients with a higher intake of calories (33.1%; 95% CI, 23.1%-43.4%) (P < .001).

35 N volume (5.9 +/- 3.8 L/wk, mean +/- SD), PN calories (4338 +/- 1858 calories/wk), and PN infusions (

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

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

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

39 Individuals were monitored and calories adjusted to maintain constant weight, and serum

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

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

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

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

47 esigned to reduce total fat intake to 20% of calories and increase intakes of vegetables/fruits to 5

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

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

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

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

54 may serve therapeutic roles beyond providing calories and protein.

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

56 nt SWR/J and A/J strains consumed more total calories and selected a diet with significantly more fat

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

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

59 regulates calorie restriction by sensing low calories and triggering physiological changes linked to

60 overcome the effects of a limited supply of calories and/or nutrients?

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

62 710 calories), semantic dementia (mean, 573 calories), and control groups (mean, 603 calories) (P <

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

64 ng and volumes, postprandial symptoms, total calories, and food choices at an ad libitum meal were no

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

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

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

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

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

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

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

72 ing some flexibility where the discretionary calories are concerned.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

98 Greater underestimation of calories by overweight persons is a consequence of their

99 red, with approximately 50% of the increased calories coming from the consumption of calorically swee

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

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

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

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

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

105 e duration of fructose consumption and total calories consumed.

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

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

108 Chronic overconsumption of calories coupled with deleterious intakes of saturated o

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

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

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

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

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

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

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

116 ow-fat (10% of calories) or high-fat (45% of calories) diet for 8 weeks; during the final 4 weeks, di

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

133 tion with 500 kcal fat in excess of required calories for 2 wk increased food tolerance in healthy no

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

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

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

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

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

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

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

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

142 ation, 5.5), while the average percentage of calories from carbohydrates was 44.9 (standard deviation

143 ith daily carbohydrate intake, percentage of calories from carbohydrates, or glycemic load.

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

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

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

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

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

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

150 60% calories from fat) or regular diets (18% calories from fat) for 11 weeks.

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

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

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

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

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

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

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

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

159 e control group, the AN group consumed fewer calories from fats (P < 0.0001) and more from carbohydra

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

180 was attributed to their absorption of fewer calories from the high fat/high cholesterol diet, thereb

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

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

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

184 A nutritious diet low in calories improves the health and extends the life span o

185 cipants were asked to estimate the number of calories in a fast-food meal they had ordered and eaten

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

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

188 ipants strongly underestimated the number of calories in larger meals (by -38.0% in study 1 and by -2

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

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

191 hey almost perfectly estimated the number of calories in smaller meals (by -2.9% in study 1 and by 3.

192 0.628], which led to a 46% increase in daily calories in the group given the 1.5-kcal/mL solution [18

193 The actual number of calories in the meals in the field study was obtained by

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

195 In conclusion, storage of surplus calories in WAT and the development of diet-induced obes

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

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

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

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

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

201 phosphorylation (OXPHOS) to convert dietary calories into usable energy, generating reactive oxygen

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

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

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

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

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

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

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

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

210 al nutrition by moving intake closer to goal calories might be associated with a clinical benefit.

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

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

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

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

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

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

217 normal-weight adults estimated the number of calories of a fast-food meal they had ordered and eaten

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

219 ions were compared with the actual number of calories of the meals.

220 C57Bl/6 mice were fed a low-fat (10% of calories) or high-fat (45% of calories) diet for 8 weeks

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

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

223 573 calories), and control groups (mean, 603 calories) (P < .001).

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

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

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

227 w to read a single food label, starting with calories, physicians can set the stage for future learni

228 eat less food, store less of their consumed calories, preferentially utilize fat as an energy substr

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

245 crease can be obtained within the additional calories required for energy balance.

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

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

248 with this are a dietary pattern low in total calories, saturated fat, and refined carbohydrate; moder

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

250 the consumption of beverages with no or few calories should take precedence over the consumption of

251 oduct offerings include beverages with fewer calories, smaller package sizes, and expanded beverage f

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

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

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

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

256 22 degrees C consumed approximately 30% more calories than ad libitum-fed mice at 27 degrees C, but t

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

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

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

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

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

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

263 Although most people underestimate the calories they consume during a meal or during the day, c

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

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

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

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

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

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

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

271 hydrochloride and the provision of adequate calories to prevent catabolism, effectively lower plasma

272 In summary, the optimal amount of calories to provide critically ill patients is unclear g

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

274 ity of foods have been based on a variety of calories-to-nutrient scores, nutrients-per-calorie index

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

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

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

278 or all patients; consequently, the number of calories varied only by the amount of carbohydrate admin

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

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

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

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

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

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

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

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

287 Lipid-derived calories were standardized to 1000 kilocalories three ti

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

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

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

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

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

293 l nutrition suggest that providing increased calories with early, aggressive enteral nutrition is ass

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

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

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

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

298 wk, mean +/- SD), PN calories (4338 +/- 1858 calories/wk), and PN infusions (3 +/- 2 infusions/wk) th

299 diet group (3.8 +/- 2.4 L/wk; 2633 +/- 1341 calories/wk; 2 +/- 1 infusions/wk, P < 0.05).

300 reductions (7.7 +/- 3.2 L/wk; 5751 +/- 2082 calories/wk; 4 +/- 1 infusions/wk, P < 0.001 versus Gln