Referências

Ganho de Peso Sazonal

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 fonte ↗

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

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 fonte ↗

Erros na Contagem de Calorias e Estimativa de Porções

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 fonte ↗

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 fonte ↗

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 fonte ↗

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 fonte ↗

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 fonte ↗

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 fonte ↗

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 fonte ↗

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 fonte ↗

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 fonte ↗

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 fonte ↗

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 fonte ↗

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 fonte ↗

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 fonte ↗

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

Fadiga de Registro e Retenção de Aplicativos

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 fonte ↗

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 fonte ↗

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 fonte ↗

Perda de Peso Lenta e Adaptação 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 fonte ↗

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 fonte ↗

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 fonte ↗

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

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 fonte ↗

Diretrizes Alimentares e Ingestões de Referência

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

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

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

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 fonte ↗

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

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

Dieta Ioiô e 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 fonte ↗

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

Psicologia da Nutrição

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 fonte ↗

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 fonte ↗

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 fonte ↗

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 fonte ↗

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 fonte ↗

Sono e Consumo de Energia

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 fonte ↗

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 fonte ↗

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 fonte ↗

Proteína e Músculo

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 fonte ↗

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 fonte ↗

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 fonte ↗

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 fonte ↗

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 fonte ↗

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 fonte ↗

Gordura Alimentar, Óleos e Ácidos Graxos

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

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 fonte ↗

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 fonte ↗

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 fonte ↗

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 fonte ↗

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 fonte ↗

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 fonte ↗

Densidade Energética, Porções e Substituições Alimentares

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 fonte ↗

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

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 fonte ↗

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

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 fonte ↗

Fibra e Qualidade dos Carboidratos

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 fonte ↗

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 fonte ↗

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

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 fonte ↗

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 fonte ↗

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 fonte ↗

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 fonte ↗

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

Regulação do Peso e 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 fonte ↗

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 fonte ↗

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 fonte ↗

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 fonte ↗

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 fonte ↗

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 fonte ↗

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 fonte ↗

Comportamento, Recuperação e Consistência

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 fonte ↗

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 fonte ↗

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 fonte ↗

Açúcar e Bebidas Adoçadas

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

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 fonte ↗

Variedade e Diversidade Alimentar

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 fonte ↗

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 fonte ↗

Sódio, Potássio e Hidratação

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

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

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

Minerais e Oligoelementos

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

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

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

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

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

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

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

Vitaminas e Micronutrientes

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

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

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

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

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

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

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

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

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

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 fonte ↗

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 fonte ↗

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 fonte ↗

Horário e Ritmo das Refeições

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 fonte ↗

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 fonte ↗

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

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 fonte ↗

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

Processamento e Qualidade dos 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 fonte ↗

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 fonte ↗

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

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 fonte ↗

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 fonte ↗

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 fonte ↗

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 fonte ↗

Vegetais, Variedade e Plantas

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 fonte ↗

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 fonte ↗

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 fonte ↗

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 fonte ↗

Álcool e 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 fonte ↗

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

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 fonte ↗

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