Quellen

Saisonale Gewichtszunahme

Yanovski JA, Yanovski SZ, Sovik KN, Nguyen TT, O'Neil PM, Sebring NG (2000). A Prospective Study of Holiday Weight Gain. New England Journal of Medicine, 342(12), 861–867. Quelle ansehen ↗

Schoeller DA (2009). The energy balance equation: looking back and looking forward are two very different views. Nutrition Reviews, 67(5), 249–254. Quelle ansehen ↗

Hull HR, Hester CN, Fields DA (2006). The effect of the holiday season on body weight and composition in college students. Nutrition & Metabolism, 3, 44. Quelle ansehen ↗

Fehler beim Kalorienzählen & Portionsschätzung

Lichtman SW, Pisarska K, Berman ER, Pestone M, Dowling H, Offenbacher E, Weisel H, Heshka S, Matthews DE, Heymsfield SB (1992). Discrepancy Between Self-Reported and Actual Caloric Intake and Exercise in Obese Subjects. New England Journal of Medicine, 327(27), 1893–1898. Quelle ansehen ↗

Subar AF, Kipnis V, Troiano RP, Midthune D, Schoeller DA, Bingham S, Sharbaugh CO, Trabulsi J, Runswick S, Ballard-Barbash R, Sunshine J, Schatzkin A (2003). Using Intake Biomarkers to Evaluate the Extent of Dietary Misreporting in a Large Sample of Adults: the OPEN Study. American Journal of Epidemiology, 158(1), 1–13. Quelle ansehen ↗

Hollands GJ, Shemilt I, Marteau TM, Jebb SA, Lewis HB, Wei Y, Higgins JPT, Ogilvie D (2015). Portion, package or tableware size for changing selection and consumption of food, alcohol and tobacco. Cochrane Database of Systematic Reviews, (9), CD011045. Quelle ansehen ↗

Lansky D, Brownell KD (1982). Estimates of Food Quantity and Calories: Errors in Self-Report Among Obese Patients. American Journal of Clinical Nutrition, 35(4), 727–732. Quelle ansehen ↗

Champagne CM, Bray GA, Kurtz AA, Monteiro JBR, Tucker E, Volaufova J, Delany JP (2002). Energy Intake and Energy Expenditure: A Controlled Study Comparing Dietitians and Non-Dietitians. Journal of the American Dietetic Association, 102(10), 1428–1432. Quelle ansehen ↗

Urban LE, Dallal GE, Robinson LM, Ausman LM, Saltzman E, Roberts SB (2010). The Accuracy of Stated Energy Contents of Reduced-Energy, Commercially Prepared Foods. Journal of the American Dietetic Association, 110(1), 116–123. Quelle ansehen ↗

Urban LE, McCrory MA, Dallal GE, Das SK, Saltzman E, Weber JL, Roberts SB (2011). Accuracy of Stated Energy Contents of Restaurant Foods. JAMA, 306(3), 287–293. Quelle ansehen ↗

Herzig D, Nakas CT, Stalder J, Kosinski C, Laesser C, Dehais J, Jaeggi R, Leichtle AB, Dahlweid FM, Stettler C, Bally L (2020). Volumetric Food Quantification Using Computer Vision on a Depth-Sensing Smartphone: Preclinical Study. JMIR mHealth and uHealth, 8(3), e15294. Quelle ansehen ↗

Sahoo PK, Chiu SYH, Lin YS, Chen CH, Irianti D, Chen HY, Sarkar M, Liu YC (2025). Automatic Image Recognition Meal Reporting Among Young Adults: Randomized Controlled Trial. JMIR mHealth and uHealth, 13, e60070. Quelle ansehen ↗

Shonkoff E, Copeland Cara K, Pei XA, Chung M, Kamath S, Panetta K, Hennessy E (2023). AI-Based Digital Image Dietary Assessment Methods Compared to Humans and Ground Truth: A Systematic Review. Annals of Medicine, 55(2), 2273497. Quelle ansehen ↗

U.S. Department of Agriculture, Agricultural Research Service (2014). USDA Table of Cooking Yields for Meat and Poultry, Release 2. Methods and Application of Food Composition Laboratory. Quelle ansehen ↗

U.S. Department of Agriculture, Agricultural Research Service (2018). Beef, Ground, 95% Lean Meat / 5% Fat, Raw. FoodData Central, SR Legacy, FDC ID 171790. Quelle ansehen ↗

U.S. Department of Agriculture, Agricultural Research Service (2023). Beef, Ground, 80% Lean Meat / 20% Fat, Raw. FoodData Central, Foundation Foods, FDC ID 2514744. Quelle ansehen ↗

U.S. Department of Agriculture, Agricultural Research Service (n.d.). FoodData Central FAQ. FoodData Central. Quelle ansehen ↗

Tracking-Müdigkeit & Nutzerbindung bei Apps

Burke LE, Warziski M, Starrett T, Choo J, Music E, Sereika S, Stark S, Sevick MA (2005). Self-Monitoring Dietary Intake: Current and Future Practices. Journal of Renal Nutrition, 15(3), 281–290. Quelle ansehen ↗

Turner-McGrievy GM, Dunn CG, Wilcox S, Boutté AK, Hutto B, Hoover A, Muth E (2019). Defining Adherence to Mobile Dietary Self-Monitoring and Assessing Tracking Over Time: Tracking at Least Two Eating Occasions per Day Is Best Marker of Adherence Within Two Different Mobile Health Randomized Weight Loss Interventions. Journal of the Academy of Nutrition and Dietetics, 119(9), 1516–1524. Quelle ansehen ↗

Tran T, Manoogian ENC, Hou ZJ, Varshney S, Sui J, Laing KL, Fleischer JG, Panda S (2026). The Diversity and Consistency of What and When People Eat. Nature Metabolism, 8, 981–997. Quelle ansehen ↗

Langsamer Gewichtsverlust & metabolische Anpassung

Fothergill E, Guo J, Howard L, Kerns JC, Knuth ND, Brychta R, Chen KY, Skarulis MC, Walter M, Walter PJ, Hall KD (2016). Persistent Metabolic Adaptation 6 Years After "The Biggest Loser" Competition. Obesity, 24(8), 1612–1619. Quelle ansehen ↗

Johannsen DL, Knuth ND, Huizenga R, Rood JC, Ravussin E, Hall KD (2012). Metabolic Slowing with Massive Weight Loss Despite Preservation of Fat-Free Mass. Journal of Clinical Endocrinology & Metabolism, 97(7), 2489–2496. Quelle ansehen ↗

Ashtary-Larky D, Bagheri R, Abbasnezhad A, Tinsley GM, Alipour M, Wong A (2020). Effects of Gradual Weight Loss v. Rapid Weight Loss on Body Composition and RMR: A Systematic Review and Meta-Analysis. British Journal of Nutrition, 124(11), 1121–1132. Quelle ansehen ↗

Wing RR, Phelan S (2005). Long-Term Weight Loss Maintenance. American Journal of Clinical Nutrition, 82(1 Suppl), 222S–225S. Quelle ansehen ↗

Sumithran P, Prendergast LA, Delbridge E, Purcell K, Shulkes A, Kriketos A, Proietto J (2011). Long-Term Persistence of Hormonal Adaptations to Weight Loss. New England Journal of Medicine, 365(17), 1597–1604. Quelle ansehen ↗

Ernährungsrichtlinien & Referenzwerte

National Institute for Health and Care Excellence (2026). Overweight and obesity management. NICE guideline NG246. Quelle ansehen ↗

Centers for Disease Control and Prevention (2024). Losing Weight. CDC Healthy Weight, Nutrition, and Physical Activity. Quelle ansehen ↗

NIH Office of Dietary Supplements (2023). Niacin — Fact Sheet for Health Professionals. U.S. National Institutes of Health. Quelle ansehen ↗

Institute of Medicine (NASEM) (2005). Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. The National Academies Press. Quelle ansehen ↗

World Health Organization (2020). Healthy diet — Fact sheet. World Health Organization. Quelle ansehen ↗

National Institute of Diabetes and Digestive and Kidney Diseases (2021). Changing Your Habits for Better Health. NIDDK Weight Management. Quelle ansehen ↗

Jojo-Diäten & Gewichtsschwankungen

Dulloo AG, Jacquet J, Montani JP (2012 (published 2015 in supplemental issue)). How Dieting Makes the Lean Fatter: Body Composition Autoregulation Through Adipostats and Proteinstats. Obesity Reviews, 16(Suppl 1), 25–35. Quelle ansehen ↗

Garner DM, Wooley SC (1991). Confronting the Failure of Behavioral and Dietary Treatments for Obesity. Clinical Psychology Review, 11(6), 729–780. Quelle ansehen ↗

Ernährungspsychologie

Polivy J, Herman CP, Deo R (2010). Getting a bigger slice of the pie. Effects on eating and emotion in restrained and unrestrained eaters. Appetite, 55(3), 426–430. Quelle ansehen ↗

Thøgersen-Ntoumani C, Dodos LA, Stenling A, Ntoumanis N (2021). Does self-compassion help to deal with dietary lapses among overweight and obese adults who pursue weight-loss goals?. British Journal of Health Psychology, 26(3), 767–788. Quelle ansehen ↗

Westenhoefer J, Stunkard AJ, Pudel V (1999). Validation of the flexible and rigid control dimensions of dietary restraint. International Journal of Eating Disorders, 26(1), 53–64. Quelle ansehen ↗

Grider HS, Douglas SM, Raynor HA (2021). The Influence of Mindful Eating and/or Intuitive Eating Approaches on Dietary Intake: A Systematic Review. Journal of the Academy of Nutrition and Dietetics, 121(4), 709–727.e1. Quelle ansehen ↗

Casgrain J, Njeim P, Hajj-Boutros G, Karelis AD (2026). Effect of an Intuitive Eating Intervention on Disordered Eating Behaviours and Dietary Quality in Young Adult Canadian Women: A Randomized Controlled Trial. Eating Behaviors, 60, 102067. Quelle ansehen ↗

Schlaf & Energieaufnahme

Al Khatib HK, Harding SV, Darzi J, Pot GK (2017). Partial Sleep Deprivation and Energy Balance: Systematic Review and Meta-Analysis. European Journal of Clinical Nutrition, 71(5), 614–624. Quelle ansehen ↗

Zhu B, Shi C, Park CG, Zhao X, Reutrakul S (2019). Effects of Sleep Restriction on Metabolism-Related Parameters: Meta-Analysis of RCTs. Sleep Medicine Reviews, 45, 18–30. Quelle ansehen ↗

Spiegel K, Tasali E, Penev P, Van Cauter E (2004). Sleep Curtailment: Decreased Leptin, Elevated Ghrelin, Increased Hunger and Appetite. Annals of Internal Medicine, 141(11), 846–850. Quelle ansehen ↗

Eiweiß & Muskulatur

Rand WM, Pellett PL, Young VR (2003). Meta-analysis of nitrogen balance studies for estimating protein requirements in healthy adults. The American Journal of Clinical Nutrition, 77(1), 109–127. Quelle ansehen ↗

Jäger R, Kerksick CM, Campbell BI, et al. (2017). International Society of Sports Nutrition Position Stand: protein and exercise. Journal of the International Society of Sports Nutrition, 14, 20. Quelle ansehen ↗

Mamerow MM, Mettler JA, English KL, et al. (2014). Dietary protein distribution positively influences 24-h muscle protein synthesis in healthy adults. The Journal of Nutrition, 144(6), 876–880. Quelle ansehen ↗

Schoenfeld BJ, Aragon AA (2018). How much protein can the body use in a single meal for muscle-building? Implications for daily protein distribution. Journal of the International Society of Sports Nutrition, 15, 10. Quelle ansehen ↗

Bauer J, Biolo G, Cederholm T, et al. (2013). Evidence-based recommendations for optimal dietary protein intake in older people: a position paper from the PROT-AGE Study Group. Journal of the American Medical Directors Association, 14(8), 542–559. Quelle ansehen ↗

Leidy HJ, Clifton PM, Astrup A, et al. (2015). The role of protein in weight loss and maintenance. The American Journal of Clinical Nutrition, 101(6), 1320S–1329S. Quelle ansehen ↗

Nahrungsfett, Öle & Fettsäuren

WHO (World Health Organization) (2023). Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline. World Health Organization, Geneva. Quelle ansehen ↗

Sacks FM, Lichtenstein AH, Wu JHY, et al. (American Heart Association) (2017). Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association. Circulation, 136(3), e1–e23. Quelle ansehen ↗

Mozaffarian D, Micha R, Wallace S (2010). Effects on Coronary Heart Disease of Increasing Polyunsaturated Fat in Place of Saturated Fat: A Systematic Review and Meta-Analysis of Randomized Controlled Trials. PLoS Medicine, 7(3), e1000252. Quelle ansehen ↗

Hooper L, Martin N, Jimoh OF, Kirk C, Foster E, Abdelhamid AS (2020). Reduction in saturated fat intake for cardiovascular disease. Cochrane Database of Systematic Reviews, (8), CD011737. Quelle ansehen ↗

Mozaffarian D, Katan MB, Ascherio A, Stampfer MJ, Willett WC (2006). Trans Fatty Acids and Cardiovascular Disease. New England Journal of Medicine, 354(15), 1601–1613. Quelle ansehen ↗

EFSA NDA Panel (Dietetic Products, Nutrition and Allergies) (2010). Scientific Opinion on Dietary Reference Values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol. EFSA Journal, 8(3), 1461. Quelle ansehen ↗

EFSA NDA Panel (Dietetic Products, Nutrition and Allergies) (2012). Scientific Opinion on the Tolerable Upper Intake Level of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and docosapentaenoic acid (DPA). EFSA Journal, 10(7), 2815. Quelle ansehen ↗

Energiedichte, Portionen & Lebensmitteltausch

Rolls BJ, Roe LS, Meengs JS (2006). Reductions in portion size and energy density of foods are additive and lead to sustained decreases in energy intake. The American Journal of Clinical Nutrition, 83(1), 11–17. Quelle ansehen ↗

Choe E, Min DB (2007). Chemistry of Deep-Fat Frying Oils. Journal of Food Science, 72(5), R77–R86. Quelle ansehen ↗

Reynolds A, Mann J, Cummings J, Winter N, Mete E, Te Morenga L (2019). Carbohydrate quality and human health: a series of systematic reviews and meta-analyses. The Lancet, 393(10170), 434–445. Quelle ansehen ↗

U.S. Department of Agriculture (2024). MyPlate — What Is MyPlate? (the plate method). U.S. Department of Agriculture, Food and Nutrition Service. Quelle ansehen ↗

Ledikwe JH, Blanck HM, Kettel Khan L, Serdula MK, Seymour JD, Tohill BC, Rolls BJ (2006). Dietary energy density is associated with energy intake and weight status in US adults. The American Journal of Clinical Nutrition, 83(6), 1362–1368. Quelle ansehen ↗

Ballaststoffe & Kohlenhydratqualität

Aune D, Keum N, Giovannucci E, Fadnes LT, Boffetta P, Greenwood DC, Tonstad S, Vatten LJ, Riboli E, Norat T (2016). Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: systematic review and dose-response meta-analysis of prospective studies. BMJ, 353, i2716. Quelle ansehen ↗

EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) (2010). Scientific Opinion on Dietary Reference Values for carbohydrates and dietary fibre. EFSA Journal, 8(3), 1462. Quelle ansehen ↗

World Health Organization (2023). Carbohydrate intake for adults and children: WHO guideline. World Health Organization, Geneva. Quelle ansehen ↗

Imai S, Fukui M, Ozasa N, Ozeki T, Kurokawa M, Komatsu T, Kajiyama S (2013). Eating vegetables before carbohydrates improves postprandial glucose excursions. Diabetic Medicine, 30(3), 370–372. Quelle ansehen ↗

Kim J, Jang EH, Lee S (2026). Effects of Meal Sequence Intervention on Blood Glucose Response in Healthy Adults: A Systematic Review. Clinical Nutrition Research, 15(1), 55–63. Quelle ansehen ↗

Smith K, Taylor GS, Walker M, Brunsgaard LH, Bowden Davies KA, Stevenson EJ, West DJ (2023). Pre-Meal Whey Protein Alters Postprandial Insulinemia by Enhancing Beta-Cell Function and Reducing Insulin Clearance in Type 2 Diabetes. J Clin Endocrinol Metab, 108(8), e603–e612. Quelle ansehen ↗

Livesey G, Taylor R, Livesey HF, Buyken AE, Jenkins DJA, et al. (2019). Dietary Glycemic Index and Load and the Risk of Type 2 Diabetes: A Systematic Review and Updated Meta-Analyses of Prospective Cohort Studies. Nutrients, 11(6), 1280. Quelle ansehen ↗

Harvard T.H. Chan School of Public Health (2024). Carbohydrates and Blood Sugar. The Nutrition Source. Quelle ansehen ↗

Gewichtsregulation & Energieverbrauch

Swift DL, Johannsen NM, Lavie CJ, Earnest CP, Church TS (2014). The role of exercise and physical activity in weight loss and maintenance. Progress in Cardiovascular Diseases, 56(4), 441–447. Quelle ansehen ↗

Thomas DM, Bouchard C, Church T, Slentz C, Kraus WE, Redman LM, Martin CK, Silva AM, Vossen M, Westerterp K, Heymsfield SB (2012). Why do individuals not lose more weight from an exercise intervention at a defined dose? An energy balance analysis. Obesity Reviews, 13(10), 835–847. Quelle ansehen ↗

King NA, Hopkins M, Caudwell P, Stubbs RJ, Blundell JE (2008). Individual variability following 12 weeks of supervised exercise: identification and characterization of compensation for exercise-induced weight loss. International Journal of Obesity, 32(1), 177–184. Quelle ansehen ↗

Vuorinen AL, Helander E, Pietila J, Korhonen I (2021). Frequency of Self-Weighing and Weight Change: Cohort Study With 10,000 Smart Scale Users. Journal of Medical Internet Research, 23(6), e25529. Quelle ansehen ↗

Bhutani S, Kahn E, Tasali E, Schoeller DA (2017). Composition of two-week change in body weight under unrestricted free-living conditions. Physiological Reports, 5(13), e13336. Quelle ansehen ↗

Prado-Novoa O, Howard KR, Laskaridou E, Zorrilla-Revilla G, Reid GR, Marinik EL, Davy BM, Stamatiou M, Hambly C, Speakman JR, Davy KP (2024). Validity of predictive equations for total energy expenditure against doubly labeled water. Scientific Reports, 14, 15756. Quelle ansehen ↗

Davis SR, Castelo-Branco C, Chedraui P, Lumsden MA, Nappi RE, Shah D, Villaseca P (2012). Understanding weight gain at menopause. Climacteric, 15(5), 419–429. Quelle ansehen ↗

Verhalten, Erholung & Konsistenz

Levine JA, Eberhardt NL, Jensen MD (1999). Role of Nonexercise Activity Thermogenesis in Resistance to Fat Gain in Humans. Science, 283(5399), 212–214. Quelle ansehen ↗

Harvey J, Krukowski R, Priest J, West D (2019). Log Often, Lose More: Electronic Dietary Self-Monitoring for Weight Loss. Obesity, 27(3), 380–384. Quelle ansehen ↗

Gorin AA, Phelan S, Wing RR, Hill JO (2004). Promoting long-term weight control: does dieting consistency matter?. International Journal of Obesity, 28(2), 278–281. Quelle ansehen ↗

Zucker & gesüßte Getränke

Malik VS, Hu FB (2019). Sugar-Sweetened Beverages and Cardiometabolic Health: An Update of the Evidence. Nutrients, 11(8), 1840. Quelle ansehen ↗

Malik VS, Popkin BM, Bray GA, Després JP, Willett WC, Hu FB (2010). Sugar-Sweetened Beverages and Risk of Metabolic Syndrome and Type 2 Diabetes: A Meta-analysis. Diabetes Care, 33(11), 2477–2483. Quelle ansehen ↗

Ernährungsvielfalt

Verger EO, Le Port A, Borderon A, Bourbon G, Moursi M, Savy M, Mariotti F, Martin-Prevel Y (2021). Dietary Diversity Indicators and Their Associations with Dietary Adequacy and Health Outcomes: A Systematic Scoping Review. Advances in Nutrition, 12(5), 1659–1672. Quelle ansehen ↗

Fulgoni VL, Keast DR, Drewnowski A (2009). Development and Validation of the Nutrient-Rich Foods Index: A Tool to Measure Nutritional Quality of Foods. Journal of Nutrition, 139(8), 1549–1554. Quelle ansehen ↗

Natrium, Kalium & Flüssigkeitshaushalt

World Health Organization (2012). Guideline: Sodium intake for adults and children. World Health Organization, Geneva (ISBN 9789241504836). Quelle ansehen ↗

World Health Organization (2012). Guideline: Potassium intake for adults and children. World Health Organization, Geneva (ISBN 9789241504829). Quelle ansehen ↗

EFSA Panel on Dietetic Products, Nutrition, and Allergies (NDA) (2010). Scientific Opinion on Dietary Reference Values for water. EFSA Journal, 8(3), 1459. Quelle ansehen ↗

Mineralstoffe & Spurenelemente

NIH Office of Dietary Supplements (2024). Iron — Fact Sheet for Health Professionals. U.S. National Institutes of Health. Quelle ansehen ↗

Hurrell R, Egli I (2010). Iron bioavailability and dietary reference values. The American Journal of Clinical Nutrition, 91(5), 1461S–1467S. Quelle ansehen ↗

NIH Office of Dietary Supplements (2024). Calcium — Fact Sheet for Health Professionals. U.S. National Institutes of Health. Quelle ansehen ↗

NIH Office of Dietary Supplements (2022). Magnesium — Fact Sheet for Health Professionals. U.S. National Institutes of Health. Quelle ansehen ↗

NIH Office of Dietary Supplements (2024). Zinc — Fact Sheet for Health Professionals. U.S. National Institutes of Health. Quelle ansehen ↗

NIH Office of Dietary Supplements (2024). Iodine — Fact Sheet for Health Professionals. U.S. National Institutes of Health. Quelle ansehen ↗

NIH Office of Dietary Supplements (2024). Selenium — Fact Sheet for Health Professionals. U.S. National Institutes of Health. Quelle ansehen ↗

Vitamine & Mikronährstoffe

NIH Office of Dietary Supplements (2023). Vitamin A and Carotenoids — Fact Sheet for Health Professionals. U.S. National Institutes of Health. Quelle ansehen ↗

NIH Office of Dietary Supplements (2021). Vitamin C — Fact Sheet for Health Professionals. U.S. National Institutes of Health. Quelle ansehen ↗

NIH Office of Dietary Supplements (2023). Vitamin D — Fact Sheet for Health Professionals. U.S. National Institutes of Health. Quelle ansehen ↗

NIH Office of Dietary Supplements (2021). Vitamin E — Fact Sheet for Health Professionals. U.S. National Institutes of Health. Quelle ansehen ↗

NIH Office of Dietary Supplements (2021). Vitamin K — Fact Sheet for Health Professionals. U.S. National Institutes of Health. Quelle ansehen ↗

NIH Office of Dietary Supplements (2024). Vitamin B12 — Fact Sheet for Health Professionals. U.S. National Institutes of Health. Quelle ansehen ↗

NIH Office of Dietary Supplements (2022). Folate — Fact Sheet for Health Professionals. U.S. National Institutes of Health. Quelle ansehen ↗

NIH Office of Dietary Supplements (2022). Choline — Fact Sheet for Health Professionals. U.S. National Institutes of Health. Quelle ansehen ↗

World Health Organization (2024). Micronutrients (health topic). World Health Organization. Quelle ansehen ↗

Age-Related Eye Disease Study 2 (AREDS2) Research Group (2013). Lutein + Zeaxanthin and Omega-3 Fatty Acids for Age-Related Macular Degeneration: The AREDS2 Randomized Clinical Trial. JAMA, 309(19), 2005–2015. Quelle ansehen ↗

Brown MJ, Ferruzzi MG, Nguyen ML, Cooper DA, Eldridge AL, Schwartz SJ, White WS (2004). Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection. The American Journal of Clinical Nutrition, 80(2), 396–403. Quelle ansehen ↗

Eisenberg T, Abdellatif M, Schroeder S, et al. (2016). Cardioprotection and lifespan extension by the natural polyamine spermidine. Nature Medicine, 22(12), 1428–1438. Quelle ansehen ↗

Mahlzeiten-Timing & Rhythmus

St-Onge MP, Ard J, Baskin ML, Chiuve SE, Johnson HM, Kris-Etherton P, Varady K (2017). Meal Timing and Frequency: Implications for Cardiovascular Disease Prevention: A Scientific Statement From the American Heart Association. Circulation, 135(9), e96–e121. Quelle ansehen ↗

Pot GK, Almoosawi S, Stephen AM (2016). Meal irregularity and cardiometabolic consequences: results from observational and intervention studies. Proceedings of the Nutrition Society, 75(4), 475–486. Quelle ansehen ↗

Ruddick-Collins LC, Morgan PJ, Johnstone AM (2020). Mealtime: A circadian disruptor and determinant of energy balance?. Journal of Neuroendocrinology, 32(7), e12886. Quelle ansehen ↗

Manoogian ENC, Chow LS, Taub PR, Laferrère B, Panda S (2022). Time-restricted Eating for the Prevention and Management of Metabolic Diseases. Endocrine Reviews, 43(2), 405–436. Quelle ansehen ↗

Simpson SJ, Raubenheimer D (2005). Obesity: the protein leverage hypothesis. Obesity Reviews, 6(2), 133–142. Quelle ansehen ↗

Lebensmittelverarbeitung & Qualität

Hall KD, Ayuketah A, Brychta R, et al. (2019). Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake. Cell Metabolism, 30(1), 67–77.e3. Quelle ansehen ↗

Monteiro CA, Cannon G, Levy RB, et al. (2019). Ultra-processed foods: what they are and how to identify them. Public Health Nutrition, 22(5), 936–941. Quelle ansehen ↗

Rolls BJ (2017). Dietary energy density: Applying behavioural science to weight management. Nutrition Bulletin, 42(3), 246–253. Quelle ansehen ↗

Ello-Martin JA, Roe LS, Ledikwe JH, Beach AM, Rolls BJ (2007). Dietary energy density in the treatment of obesity: a year-long trial comparing 2 weight-loss diets. The American Journal of Clinical Nutrition, 85(6), 1465–1477. Quelle ansehen ↗

Drewnowski A (2010). The Nutrient Rich Foods Index helps to identify healthy, affordable foods. The American Journal of Clinical Nutrition, 91(4), 1095S–1101S. Quelle ansehen ↗

Estruch R, Ros E, Salas-Salvadó J, et al. (2018). Primary Prevention of Cardiovascular Disease with a Mediterranean Diet Supplemented with Extra-Virgin Olive Oil or Nuts. New England Journal of Medicine, 378(25), e34. Quelle ansehen ↗

Wolfson JA, Bleich SN (2015). Is cooking at home associated with better diet quality or weight-loss intention?. Public Health Nutrition, 18(8), 1397–1406. Quelle ansehen ↗

Obst, Gemüse & pflanzliche Vielfalt

Aune D, Giovannucci E, Boffetta P, Fadnes LT, Keum N, Norat T, Greenwood DC, Riboli E, Vatten LJ, Tonstad S (2017). Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality—a systematic review and dose-response meta-analysis of prospective studies. International Journal of Epidemiology, 46(3), 1029–1056. Quelle ansehen ↗

McDonald D, Hyde E, Debelius JW, Morton JT, Gonzalez A, Ackermann G, et al. (American Gut Consortium) (2018). American Gut: an Open Platform for Citizen Science Microbiome Research. mSystems, 3(3), e00031-18. Quelle ansehen ↗

Rimm EB, Appel LJ, Chiuve SE, Djoussé L, Engler MB, Kris-Etherton PM, Mozaffarian D, Siscovick DS, Lichtenstein AH (American Heart Association) (2018). Seafood Long-Chain n-3 Polyunsaturated Fatty Acids and Cardiovascular Disease: A Science Advisory From the American Heart Association. Circulation, 138(1), e35–e47. Quelle ansehen ↗

World Cancer Research Fund / American Institute for Cancer Research (2018). Limit consumption of red and processed meat — Cancer Prevention Recommendation (Continuous Update Project). World Cancer Research Fund International. Quelle ansehen ↗

Alkohol & Koffein

Suter PM, Hasler E, Vetter W (1997). Effects of Alcohol on Energy Metabolism and Body Weight Regulation: Is Alcohol a Risk Factor for Obesity?. Nutrition Reviews, 55(5), 157–171. Quelle ansehen ↗

Yeomans MR (2010). Alcohol, appetite and energy balance: Is alcohol intake a risk factor for obesity?. Physiology & Behavior, 100(1), 82–89. Quelle ansehen ↗

Drake C, Roehrs T, Shambroom J, Roth T (2013). Caffeine Effects on Sleep Taken 0, 3, or 6 Hours before Going to Bed. Journal of Clinical Sleep Medicine, 9(11), 1195–1200. Quelle ansehen ↗

EFSA NDA Panel (Dietetic Products, Nutrition and Allergies) (2015). Scientific Opinion on the safety of caffeine. EFSA Journal, 13(5), 4102. Quelle ansehen ↗