Method for evaluating a foodstuff, comprising i) determining the energy density of the foodstuff; ii) selecting at least one epigenetically active ingredient of the foodstuff that influences the energy metabolism of a mammal; iii) determining the concentration of the at least one epigenetically active ingredient that was selected as per ii) in the foodstuff; iv) calculating the influence of the foodstuff on the energy metabolism of the mammal by mathematical combination of the energy density of the foodstuff that was determined as per i) and the concentration of the at least one epigenetically active ingredient in the foodstuff that was determined as per iii); v) categorizing the foodstuff with respect to its influence on the energy metabolism of the mammal as per calculation iv), with a distinction being made between a positive, a neutral and a negative influence of the foodstuff on the energy metabolism of the mammal, with the calculation iv) of the influence of the foodstuff on the energy metabolism of the mammal being done as per the following formula I for foodstuff classes A)-D) Epigenetic Index EPI A) − D) = v max, d / k d / k d + d / 100 * s / s + k s * v max, s, where k d = inhibition constant for enzymatic reaction with d v max,d = reaction rate for enzymatic reaction with d d = energy density of the foodstuff v max,s = reaction rate for enzymatic reaction with s s = concentration of saturated fats in the foodstuff k s = saturation constant for enzymatic reaction with s, and as per the following formula II for foodstuff classes E)-F) Epigenetic Index E) − F) = v max, d / k d / k d + d / 100 * k b 2 + b / b / v max, b, where k d = inhibition constant for enzymatic reaction with d v max,d = reaction rate for enzymatic reaction with d d = energy density of the foodstuff v max,b = reaction rate for enzymatic reaction with b b = concentration of dietary fibres in the foodstuff k b = saturation constant for enzymatic reaction with b, with a distinction being made between the following classes of foodstuffs: A) meat products, B) sides and/or bread products, C) fish products, D) milk products, E) vegetables and F) fruits. i) determining the energy density of the foodstuff; ii) selecting at least one epigenetically active ingredient of the foodstuff that influences the energy metabolism of a mammal; iii) determining the concentration of the at least one epigenetically active ingredient that was selected as per ii) in the foodstuff; iv) calculating the influence of the foodstuff on the energy metabolism of the mammal by mathematical combination of the energy density of the foodstuff that was determined as per i) and the concentration of the at least one epigenetically active ingredient in the foodstuff that was determined as per iii); v) categorizing the foodstuff with respect to its influence on the energy metabolism of the mammal as per calculation iv), with a distinction being made between a positive, a neutral and a negative influence of the foodstuff on the energy metabolism of the mammal, k d = inhibition constant for enzymatic reaction with d v max,d = reaction rate for enzymatic reaction with d d = energy density of the foodstuff v max,s = reaction rate for enzymatic reaction with s s = concentration of saturated fats in the foodstuff k s = saturation constant for enzymatic reaction with s, k d = inhibition constant for enzymatic reaction with d v max,d = reaction rate for enzymatic reaction with d d = energy density of the foodstuff v max,b = reaction rate for enzymatic reaction with b b = concentration of dietary fibres in the foodstuff k b = saturation constant for enzymatic reaction with b,