Empty calorie
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Empty calories, in casual dietary terminology, are calories present in high-energy foods with poor nutritional profiles, typically from processed carbohydrates or fats. An "empty calorie" has the same energy content of any other calorie but lacks accompanying micronutrients such as vitamins, minerals, or amino acids as well as fiber as found in whole grains but less so in white flour. Michael Jacobson, head of the Center for Science in the Public Interest, coined the term in 1972.
Generally, unnecessary calories are converted in the body to fat. However, if calorie intake is limited for the sake of reducing weight, insufficient vitamin and mineral intake may lead to malnutrition. Dieticians recommend in every case that nutrient-dense food such as fruit and vegetables be substituted for empty-calorie food.
Foods often considered to contain mostly empty calories include:
- Sweets, Soft drinks, beverages with a low juice component, and other foods containing sugar
- Margarine or shortening
- Butter, lard, and other highly-saturated fats.
- Alcohol
References
- Adequate Nutrients Within Calorie Needs. Dietary Guidelines for Americans 2005. Retrieved on 2006-05-09.
- Nutrient-dense food vs. empty-calorie food. Calorie Counter. Retrieved on 2006-05-09.
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