Hypercalorification

The term Hypercalorification describes the excessive intake of bioavailable energy (gross measurement in calorie or joule units) from certain types of carbohydrate, sugar, protein, amino acid, alcohol, oil and fat, which is not overtly associated with hyperphagia (excessive eating). The term hypercalorification was first introduced by Dr Victor YC Ong .

Examples

For example, drinking fruit juices, sodas and alcoholic beverages for behaviorietary needs (that is, not for dietary, nutrition or medicinal requirements) can be a source of excessive energy. Another example is the use of superfluous energy-containing sauces, spreads, dips and dressings as condiments.

Effects

Hypercalorification contributes to insidious weight gain over time, even if there is no overeating. Awareness of hypercalorification and the appropriate use of healthy and zero or negligible energy-containing beverages and condiments can help with sustainable weight management at the self care level.