Fuentes

Aumento de peso estacional

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. Ver fuente ↗

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

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. Ver fuente ↗

Errores al contar calorías y estimación de porciones

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

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

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

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

Fatiga del registro y retención en 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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

Thompson FE, Kirkpatrick SI, Subar AF, Reedy J, Schap TRE, Wilson MM, Krebs-Smith SM (2015). The National Cancer Institute's Dietary Assessment Primer: A Resource for Diet Research. Journal of the Academy of Nutrition and Dietetics, 115(12), 1986–1995. Ver fuente ↗

Pérdida de peso lenta y adaptación metabólica

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

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

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. Ver fuente ↗

Guías alimentarias e ingestas de referencia

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

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

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

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

World Health Organization (2020). Healthy diet — Fact sheet. World Health Organization. Ver fuente ↗

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

Dietas yo-yo y ciclos de peso

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. Ver fuente ↗

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

Psicología de la alimentación

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

Sueño e ingesta de energía

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

Proteína y masa muscular

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

Grasas alimentarias, aceites y ácidos grasos

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

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

Densidad calórica, porciones y cambios de alimentos

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. Ver fuente ↗

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

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. Ver fuente ↗

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

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. Ver fuente ↗

Fibra y calidad de los carbohidratos

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. Ver fuente ↗

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. Ver fuente ↗

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

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

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

Regulación del peso y gasto energético

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

Conducta, recuperación y constancia

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

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. Ver fuente ↗

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. Ver fuente ↗

Azúcar y bebidas azucaradas

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

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. Ver fuente ↗

Variedad y diversidad de la alimentación

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. Ver fuente ↗

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. Ver fuente ↗

Sodio, potasio e hidratación

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

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

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

Minerales y oligoelementos

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

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

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

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

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

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

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

Vitaminas y micronutrientes

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

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

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

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

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

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

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

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

World Health Organization (2024). Micronutrients (health topic). World Health Organization. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

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

Horarios y ritmo de las comidas

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. Ver fuente ↗

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. Ver fuente ↗

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

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. Ver fuente ↗

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

Procesamiento y calidad de los alimentos

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. Ver fuente ↗

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. Ver fuente ↗

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

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. Ver fuente ↗

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

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. Ver fuente ↗

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. Ver fuente ↗

Frutas, verduras y variedad vegetal

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

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. Ver fuente ↗

Alcohol y cafeína

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. Ver fuente ↗

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

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. Ver fuente ↗

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