101
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Emulsion oil droplet size significantly affects satiety: A pre-ingestive approach. Appetite 2016; 96:18-24. [DOI: 10.1016/j.appet.2015.08.043] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2015] [Revised: 07/03/2015] [Accepted: 08/31/2015] [Indexed: 01/19/2023]
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102
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McCrickerd K, Forde CG. Sensory influences on food intake control: moving beyond palatability. Obes Rev 2016; 17:18-29. [PMID: 26662879 DOI: 10.1111/obr.12340] [Citation(s) in RCA: 206] [Impact Index Per Article: 25.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/19/2015] [Revised: 09/24/2015] [Accepted: 09/25/2015] [Indexed: 12/18/2022]
Abstract
The sensory experience of eating is an important determinant of food intake control, often attributed to the positive hedonic response associated with certain sensory cues. However, palatability is just one aspect of the sensory experience. Sensory cues based on a food's sight, smell, taste and texture are operational before, during and after an eating event. The focus of this review is to look beyond palatability and highlight recent advances in our understanding of how certain sensory characteristics can be used to promote better energy intake control. We consider the role of visual and odour cues in identifying food in the near environment, guiding food choice and memory for eating, and highlight the ways in which tastes and textures influence meal size and the development of satiety after consumption. Considering sensory characteristics as a functional feature of the foods and beverages we consume provides the opportunity for research to identify how sensory enhancements might be combined with energy reduction in otherwise palatable foods to optimize short-term energy intake regulation in the current food environment. Moving forward, the challenge for sensory nutritional science will be to assess the longer-term impact of these principles on weight management.
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Affiliation(s)
- K McCrickerd
- Clinical Nutrition Research Centre, Centre for Translational Medicine, Yong Loo Lin School of Medicine, Singapore.,Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), Singapore
| | - C G Forde
- Clinical Nutrition Research Centre, Centre for Translational Medicine, Yong Loo Lin School of Medicine, Singapore.,Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), Singapore.,National University of Singapore, Department of Physiology, Yong Loo Lin School of Medicine, Singapore
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103
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104
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Caloric compensation for sugar-sweetened beverages in meals: A population-based study in Brazil. Appetite 2015; 98:67-73. [PMID: 26708263 DOI: 10.1016/j.appet.2015.12.014] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2015] [Revised: 10/07/2015] [Accepted: 12/15/2015] [Indexed: 12/13/2022]
Abstract
Sugar-sweetened beverage (SSB) consumption can cause positive energy balance, therefore leading to weight gain. A plausible biological mechanism to explain this association is through weak caloric compensation for liquid calories. However, there is an ongoing debate surrounding SSB calorie compensation. The body of evidence comes from a diversity of study designs and highly controlled settings assessing food and beverage intake. Our study aimed to test for caloric compensation of SSB in the free-living setting of daily meals. We analyzed two food records of participants (age 10 years or older) from the 2008-2009 National Dietary Survey (Brazil, N = 34,003). We used multilevel analyses to estimate the within-subject effects of SSB on food intake. Sugar-sweetened beverage calories were not compensated for when comparing daily energy intake over two days for each individual. When comparing meals, we found 42% of caloric compensation for breakfast, no caloric compensation for lunch and zero to 22% of caloric compensation for dinner, differing by household per capita income. In conclusion, SSB consumption contributed to higher energy intake due to weak caloric compensation. Discouraging the intake of SSB especially during lunch and dinner may help reduce excessive energy intake and lead to better weight management.
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105
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Hovard P, Yeomans MR. Assimilation of healthy and indulgent impressions from labelling influences fullness but not intake or sensory experience. ACTA ACUST UNITED AC 2015. [DOI: 10.1186/s13411-015-0038-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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106
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Herrick KA, Rossen LM, Nielsen SJ, Branum AM, Ogden CL. Fruit Consumption by Youth in the United States. Pediatrics 2015; 136:664-71. [PMID: 26391940 PMCID: PMC4774519 DOI: 10.1542/peds.2015-1709] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 07/22/2015] [Indexed: 11/24/2022] Open
Abstract
OBJECTIVES To describe the contribution of whole fruit, including discrete types of fruit, to total fruit consumption and to investigate differences in consumption by sociodemographic characteristics. METHODS We analyzed data from 3129 youth aged 2 to 19 years from the National Health and Nutrition Examination Survey, 2011 to 2012. Using the Food Patterns Equivalents Database and the What We Eat in America 150 food groups, we calculated the contribution of whole fruit, 100% fruit juices, mixed fruit dishes, and 12 discrete fruit and fruit juices to total fruit consumption. We examined differences by age, gender, race and Hispanic origin, and poverty status. RESULTS Nearly 90% of total fruit intake came from whole fruits (53%) and 100% fruit juices (34%) among youth aged 2 to 19 years. Apples, apple juice, citrus juice, and bananas were responsible for almost half of total fruit consumption. Apples accounted for 18.9% of fruit intake. Differences by age were predominately between youth aged 2 to 5 years and 6 to 11 years. For example, apples contributed a larger percentage of total fruit intake among youth 6 to 11 years old (22.4%) than among youth 2 to 5 years old (14.6%), but apple juice contributed a smaller percentage (8.8% vs 16.8%), P < .05. There were differences by race and Hispanic origin in intake of citrus fruits, berries, melons, dried fruit, and citrus juices and other fruit juices. CONCLUSIONS These findings provide insight into what fruits US youth are consuming and sociodemographic factors that may influence consumption.
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Affiliation(s)
| | - Lauren M Rossen
- Infant, Child, and Women's Health Statistics Branch, Office of Analysis and Epidemiology, and
| | | | - Amy M Branum
- Reproductive Statistics Branch, Division of Vital Statistics, National Center for Health Statistics, Centers for Disease Control and Prevention, Hyattsville, Maryland
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107
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Stanhope KL. Sugar consumption, metabolic disease and obesity: The state of the controversy. Crit Rev Clin Lab Sci 2015; 53:52-67. [PMID: 26376619 DOI: 10.3109/10408363.2015.1084990] [Citation(s) in RCA: 397] [Impact Index Per Article: 44.1] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
The impact of sugar consumption on health continues to be a controversial topic. The objective of this review is to discuss the evidence and lack of evidence that allows the controversy to continue, and why resolution of the controversy is important. There are plausible mechanisms and research evidence that supports the suggestion that consumption of excess sugar promotes the development of cardiovascular disease (CVD) and type 2 diabetes (T2DM) both directly and indirectly. The direct pathway involves the unregulated hepatic uptake and metabolism of fructose, leading to liver lipid accumulation, dyslipidemia, decreased insulin sensitivity and increased uric acid levels. The epidemiological data suggest that these direct effects of fructose are pertinent to the consumption of the fructose-containing sugars, sucrose and high fructose corn syrup (HFCS), which are the predominant added sugars. Consumption of added sugar is associated with development and/or prevalence of fatty liver, dyslipidemia, insulin resistance, hyperuricemia, CVD and T2DM, often independent of body weight gain or total energy intake. There are diet intervention studies in which human subjects exhibited increased circulating lipids and decreased insulin sensitivity when consuming high sugar compared with control diets. Most recently, our group has reported that supplementing the ad libitum diets of young adults with beverages containing 0%, 10%, 17.5% or 25% of daily energy requirement (Ereq) as HFCS increased lipid/lipoprotein risk factors for CVD and uric acid in a dose-response manner. However, un-confounded studies conducted in healthy humans under a controlled, energy-balanced diet protocol that enables determination of the effects of sugar with diets that do not allow for body weight gain are lacking. Furthermore, recent reports conclude that there are no adverse effects of consuming beverages containing up to 30% Ereq sucrose or HFCS, and the conclusions from several meta-analyses suggest that fructose has no specific adverse effects relative to any other carbohydrate. Consumption of excess sugar may also promote the development of CVD and T2DM indirectly by causing increased body weight and fat gain, but this is also a topic of controversy. Mechanistically, it is plausible that fructose consumption causes increased energy intake and reduced energy expenditure due to its failure to stimulate leptin production. Functional magnetic resonance imaging (fMRI) of the brain demonstrates that the brain responds differently to fructose or fructose-containing sugars compared with glucose or aspartame. Some epidemiological studies show that sugar consumption is associated with body weight gain, and there are intervention studies in which consumption of ad libitum high-sugar diets promoted increased body weight gain compared with consumption of ad libitum low- sugar diets. However, there are no studies in which energy intake and weight gain were compared in subjects consuming high or low sugar, blinded, ad libitum diets formulated to ensure both groups consumed a comparable macronutrient distribution and the same amounts of fiber. There is also little data to determine whether the form in which added sugar is consumed, as beverage or as solid food, affects its potential to promote weight gain. It will be very challenging to obtain the funding to conduct the clinical diet studies needed to address these evidence gaps, especially at the levels of added sugar that are commonly consumed. Yet, filling these evidence gaps may be necessary for supporting the policy changes that will help to turn the food environment into one that does not promote the development of obesity and metabolic disease.
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Affiliation(s)
- Kimber L Stanhope
- a Department of Molecular Biosciences , School of Veterinary Medicine and.,b Department of Nutrition , University of California , Davis , CA , USA
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108
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McCrickerd K, Lensing N, Yeomans MR. The impact of food and beverage characteristics on expectations of satiation, satiety and thirst. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.04.003] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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109
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Hovard P, Chambers L, Hull S, Re R, Wickham MSJ, Yeomans MR. Sensory‐enhanced beverages: Effects on satiety following repeated consumption at home. NUTR BULL 2015. [DOI: 10.1111/nbu.12152] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- P. Hovard
- School of PsychologyUniversity of Sussex Brighton UK
| | - L. Chambers
- School of PsychologyUniversity of Sussex Brighton UK
- British Nutrition Foundation London UK
| | - S. Hull
- Leatherhead Food Research Leatherhead UK
| | - R. Re
- World Sugar Research Organisation London UK
| | | | - M. R. Yeomans
- School of PsychologyUniversity of Sussex Brighton UK
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110
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Poppitt SD. Beverage Consumption: Are Alcoholic and Sugary Drinks Tipping the Balance towards Overweight and Obesity? Nutrients 2015; 7:6700-18. [PMID: 26270675 PMCID: PMC4555143 DOI: 10.3390/nu7085304] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2015] [Revised: 07/21/2015] [Accepted: 07/21/2015] [Indexed: 01/03/2023] Open
Abstract
The role that energy-containing beverages may play in the development of overweight and obesity remains highly controversial, in particular the alcoholic and sugar-sweetened beverages (SSB). Both of these beverage formats have been increasing as a percentage of the westernized diet over the past 20 years, and both have contributed significantly to an increase in energy consumed in liquid form. Data from epidemiology and intervention studies however have long been contradictory, despite mechanistic evidence pointing towards poor compensation for addition of "liquid" energy from these two sources into the diet providing a strong rational for the balance to be tipped towards weight gain. Regulatory and government intervention has been increasing globally, particularly with respect to intake of SSBs in children. This narrative review presents evidence which both supports and refutes the link between alcohol and carbohydrate-containing liquids and the regulation of body weight, and investigates mechanisms which may underpin any relationship between increased beverage consumption and increased energy intake, body weight and adiposity.
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Affiliation(s)
- Sally D Poppitt
- Human Nutrition Unit, School of Biological Sciences, Department of Medicine, University of Auckland, Auckland 1024, New Zealand.
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111
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Martin AA, Hamill LR, Davies S, Rogers PJ, Brunstrom JM. Energy-dense snacks can have the same expected satiation as sugar-containing beverages. Appetite 2015; 95:81-8. [PMID: 26122755 PMCID: PMC4597097 DOI: 10.1016/j.appet.2015.06.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2015] [Revised: 05/25/2015] [Accepted: 06/08/2015] [Indexed: 11/02/2022]
Abstract
Sugar-sweetened beverages (SSBs) are thought to be problematic for weight management because energy delivered in liquid form may be less effective at suppressing appetite than solid foods. However, little is known about the relative 'expected satiation' (anticipated fullness) of SSBs and solid foods. This is relevant because expected satiation is an important determinant of portion selection and energy intake. Here, we used a method of constant stimuli to assess the expected satiation of test meals that were presented in combination with different caloric and non-caloric beverages (500 ml) (Experiment 1 and 2), as well as with high-energy solid snack foods (Experiment 2). All energy-containing beverages and snack foods were presented in 210 kcal portions. Both experiments found that expected satiation was greater for meals containing caloric versus non-caloric beverages (201.3 ± 17.3 vs. 185.4 ± 14.1 kcal in Experiment 2; p < 0.05). Further, Experiment 2 showed that this difference was greater in participants who were familiar with our test beverages, indicating a role for learning. Notably, we failed to observe a significant difference in expected satiation between any of the caloric beverages and snack foods in Experiment 2 (range: 192.5-205.2 kcal; p = 0.87). This finding suggests that it may be more appropriate to consider beverages and solid foods on the same continuum, recognizing that the expected satiation of some solid foods is as weak as some beverages.
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Affiliation(s)
- Ashley A Martin
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, Bristol UK.
| | - Liam R Hamill
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, Bristol UK
| | - Sarah Davies
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, Bristol UK
| | - Peter J Rogers
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, Bristol UK
| | - Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, Bristol UK
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112
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Schiöth HB, Ferriday D, Davies SR, Benedict C, Elmståhl H, Brunstrom JM, Hogenkamp PS. Are You Sure? Confidence about the Satiating Capacity of a Food Affects Subsequent Food Intake. Nutrients 2015; 7:5088-97. [PMID: 26115087 PMCID: PMC4516988 DOI: 10.3390/nu7075088] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2015] [Revised: 06/10/2015] [Accepted: 06/15/2015] [Indexed: 11/16/2022] Open
Abstract
Expectations about a food’s satiating capacity predict self-selected portion size, food intake and food choice. However, two individuals might have a similar expectation, but one might be extremely confident while the other might be guessing. It is unclear whether confidence about an expectation affects adjustments in energy intake at a subsequent meal. In a randomized cross-over design, 24 subjects participated in three separate breakfast sessions, and were served a low-energy-dense preload (53 kcal/100 g), a high-energy-dense preload (94 kcal/100 g), or no preload. Subjects received ambiguous information about the preload’s satiating capacity and rated how confident they were about their expected satiation before consuming the preload in its entirety. They were served an ad libitum test meal 30 min later. Confidence ratings were negatively associated with energy compensation after consuming the high-energy-dense preload (r = −0.61; p = 0.001). The same relationship was evident after consuming the low-energy-dense preload, but only after controlling for dietary restraint, hunger prior to, and liking of the test meal (p = 0.03). Our results suggest that confidence modifies short-term controls of food intake by affecting energy compensation. These results merit consideration because imprecise caloric compensation has been identified as a potential risk factor for a positive energy balance and weight gain.
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Affiliation(s)
- Helgi B Schiöth
- Department of Neuroscience, Uppsala University, Uppsala SE-751 24, Sweden.
| | - Danielle Ferriday
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, Bristol BS8 1TU, UK.
| | - Sarah R Davies
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, Bristol BS8 1TU, UK.
| | - Christian Benedict
- Department of Neuroscience, Uppsala University, Uppsala SE-751 24, Sweden.
| | - Helena Elmståhl
- Department of Food, Nutrition and Dietetics Uppsala University, Uppsala SE-751 24, Sweden.
| | - Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, Bristol BS8 1TU, UK.
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113
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Burke MV, Small DM. Physiological mechanisms by which non-nutritive sweeteners may impact body weight and metabolism. Physiol Behav 2015; 152:381-8. [PMID: 26048305 DOI: 10.1016/j.physbeh.2015.05.036] [Citation(s) in RCA: 79] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2015] [Revised: 05/08/2015] [Accepted: 05/29/2015] [Indexed: 01/03/2023]
Abstract
Evidence linking sugar-sweetened beverage (SSB) consumption to weight gain and other negative health outcomes has prompted many individuals to resort to artificial, non-nutritive sweetener (NNS) substitutes as a means of reducing SSB intake. However, there is a great deal of controversy regarding the biological consequences of NNS use, with accumulating evidence suggesting that NNS consumption may influence feeding and metabolism via a variety of peripheral and central mechanisms. Here we argue that NNSs are not physiologically inert compounds and consider the potential biological mechanisms by which NNS consumption may impact energy balance and metabolic function, including actions on oral and extra-oral sweet taste receptors, and effects on metabolic hormone secretion, cognitive processes (e.g. reward learning, memory, and taste perception), and gut microbiota.
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Affiliation(s)
- Mary V Burke
- Yale Interdepartmental Neuroscience Program, Yale Medical School, New Haven, CT, USA; John B. Pierce Laboratory, 290 Congress Avenue, New Haven, CT, USA.
| | - Dana M Small
- Yale Interdepartmental Neuroscience Program, Yale Medical School, New Haven, CT, USA; John B. Pierce Laboratory, 290 Congress Avenue, New Haven, CT, USA; Department of Psychiatry, Yale Medical School, New Haven, CT, USA; Department of Psychology, Yale University, New Haven, CT, USA; Center for Excellence, University of Cologne, Cologne, Germany.
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114
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Leidy HJ, Clifton PM, Astrup A, Wycherley TP, Westerterp-Plantenga MS, Luscombe-Marsh ND, Woods SC, Mattes RD. The role of protein in weight loss and maintenance. Am J Clin Nutr 2015; 101:1320S-1329S. [PMID: 25926512 DOI: 10.3945/ajcn.114.084038] [Citation(s) in RCA: 249] [Impact Index Per Article: 27.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Over the past 20 y, higher-protein diets have been touted as a successful strategy to prevent or treat obesity through improvements in body weight management. These improvements are thought to be due, in part, to modulations in energy metabolism, appetite, and energy intake. Recent evidence also supports higher-protein diets for improvements in cardiometabolic risk factors. This article provides an overview of the literature that explores the mechanisms of action after acute protein consumption and the clinical health outcomes after consumption of long-term, higher-protein diets. Several meta-analyses of shorter-term, tightly controlled feeding studies showed greater weight loss, fat mass loss, and preservation of lean mass after higher-protein energy-restriction diets than after lower-protein energy-restriction diets. Reductions in triglycerides, blood pressure, and waist circumference were also reported. In addition, a review of the acute feeding trials confirms a modest satiety effect, including greater perceived fullness and elevated satiety hormones after higher-protein meals but does not support an effect on energy intake at the next eating occasion. Although shorter-term, tightly controlled feeding studies consistently identified benefits with increased protein consumption, longer-term studies produced limited and conflicting findings; nevertheless, a recent meta-analysis showed persistent benefits of a higher-protein weight-loss diet on body weight and fat mass. Dietary compliance appears to be the primary contributor to the discrepant findings because improvements in weight management were detected in those who adhered to the prescribed higher-protein regimen, whereas those who did not adhere to the diet had no marked improvements. Collectively, these data suggest that higher-protein diets that contain between 1.2 and 1.6 g protein · kg-1 · d-1 and potentially include meal-specific protein quantities of at least ∼25-30 g protein/meal provide improvements in appetite, body weight management, cardiometabolic risk factors, or all of these health outcomes; however, further strategies to increase dietary compliance with long-term dietary interventions are warranted.
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Affiliation(s)
- Heather J Leidy
- From the Department of Nutrition and Exercise Physiology, School of Medicine, University of Missouri; Columbia, MO (HJL); the Sansom Institute for Health Research, School of Pharmacy and Medical Sciences (PMC) and School of Population Health (TPW), University of South Australia, Adelaide, Australia; the Department of Nutrition, Exercise, and Sports, University of Copenhagen, Copenhagen, Denmark (AA); the Department of Human Biology, NUTRIM, Faculty of Health, Medicine, and Life Sciences, Maastricht University, Maastricht, The Netherlands (MSW-P); the Centre of Clinical Research Excellence in Nutritional Physiology, Interventions, and Outcomes, University of Adelaide, Adelaide, Australia (NDL-M and PMC); Preventative Health National Research Flagship, Commonwealth Scientific and Industrial Research Organization (CSIRO)-Animal, Food, and Health Sciences, Adelaide, Australia (NDL-M); the Department of Psychiatry and Behavioral Neuroscience; UC College of Medicine, University of Cincinnati, Cincinnati, OH (SCW); and the Department of Nutrition Science, College of Health and Human Sciences, Purdue University, West Lafayette, IN (RDM)
| | - Peter M Clifton
- From the Department of Nutrition and Exercise Physiology, School of Medicine, University of Missouri; Columbia, MO (HJL); the Sansom Institute for Health Research, School of Pharmacy and Medical Sciences (PMC) and School of Population Health (TPW), University of South Australia, Adelaide, Australia; the Department of Nutrition, Exercise, and Sports, University of Copenhagen, Copenhagen, Denmark (AA); the Department of Human Biology, NUTRIM, Faculty of Health, Medicine, and Life Sciences, Maastricht University, Maastricht, The Netherlands (MSW-P); the Centre of Clinical Research Excellence in Nutritional Physiology, Interventions, and Outcomes, University of Adelaide, Adelaide, Australia (NDL-M and PMC); Preventative Health National Research Flagship, Commonwealth Scientific and Industrial Research Organization (CSIRO)-Animal, Food, and Health Sciences, Adelaide, Australia (NDL-M); the Department of Psychiatry and Behavioral Neuroscience; UC College of Medicine, University of Cincinnati, Cincinnati, OH (SCW); and the Department of Nutrition Science, College of Health and Human Sciences, Purdue University, West Lafayette, IN (RDM)
| | - Arne Astrup
- From the Department of Nutrition and Exercise Physiology, School of Medicine, University of Missouri; Columbia, MO (HJL); the Sansom Institute for Health Research, School of Pharmacy and Medical Sciences (PMC) and School of Population Health (TPW), University of South Australia, Adelaide, Australia; the Department of Nutrition, Exercise, and Sports, University of Copenhagen, Copenhagen, Denmark (AA); the Department of Human Biology, NUTRIM, Faculty of Health, Medicine, and Life Sciences, Maastricht University, Maastricht, The Netherlands (MSW-P); the Centre of Clinical Research Excellence in Nutritional Physiology, Interventions, and Outcomes, University of Adelaide, Adelaide, Australia (NDL-M and PMC); Preventative Health National Research Flagship, Commonwealth Scientific and Industrial Research Organization (CSIRO)-Animal, Food, and Health Sciences, Adelaide, Australia (NDL-M); the Department of Psychiatry and Behavioral Neuroscience; UC College of Medicine, University of Cincinnati, Cincinnati, OH (SCW); and the Department of Nutrition Science, College of Health and Human Sciences, Purdue University, West Lafayette, IN (RDM)
| | - Thomas P Wycherley
- From the Department of Nutrition and Exercise Physiology, School of Medicine, University of Missouri; Columbia, MO (HJL); the Sansom Institute for Health Research, School of Pharmacy and Medical Sciences (PMC) and School of Population Health (TPW), University of South Australia, Adelaide, Australia; the Department of Nutrition, Exercise, and Sports, University of Copenhagen, Copenhagen, Denmark (AA); the Department of Human Biology, NUTRIM, Faculty of Health, Medicine, and Life Sciences, Maastricht University, Maastricht, The Netherlands (MSW-P); the Centre of Clinical Research Excellence in Nutritional Physiology, Interventions, and Outcomes, University of Adelaide, Adelaide, Australia (NDL-M and PMC); Preventative Health National Research Flagship, Commonwealth Scientific and Industrial Research Organization (CSIRO)-Animal, Food, and Health Sciences, Adelaide, Australia (NDL-M); the Department of Psychiatry and Behavioral Neuroscience; UC College of Medicine, University of Cincinnati, Cincinnati, OH (SCW); and the Department of Nutrition Science, College of Health and Human Sciences, Purdue University, West Lafayette, IN (RDM)
| | - Margriet S Westerterp-Plantenga
- From the Department of Nutrition and Exercise Physiology, School of Medicine, University of Missouri; Columbia, MO (HJL); the Sansom Institute for Health Research, School of Pharmacy and Medical Sciences (PMC) and School of Population Health (TPW), University of South Australia, Adelaide, Australia; the Department of Nutrition, Exercise, and Sports, University of Copenhagen, Copenhagen, Denmark (AA); the Department of Human Biology, NUTRIM, Faculty of Health, Medicine, and Life Sciences, Maastricht University, Maastricht, The Netherlands (MSW-P); the Centre of Clinical Research Excellence in Nutritional Physiology, Interventions, and Outcomes, University of Adelaide, Adelaide, Australia (NDL-M and PMC); Preventative Health National Research Flagship, Commonwealth Scientific and Industrial Research Organization (CSIRO)-Animal, Food, and Health Sciences, Adelaide, Australia (NDL-M); the Department of Psychiatry and Behavioral Neuroscience; UC College of Medicine, University of Cincinnati, Cincinnati, OH (SCW); and the Department of Nutrition Science, College of Health and Human Sciences, Purdue University, West Lafayette, IN (RDM)
| | - Natalie D Luscombe-Marsh
- From the Department of Nutrition and Exercise Physiology, School of Medicine, University of Missouri; Columbia, MO (HJL); the Sansom Institute for Health Research, School of Pharmacy and Medical Sciences (PMC) and School of Population Health (TPW), University of South Australia, Adelaide, Australia; the Department of Nutrition, Exercise, and Sports, University of Copenhagen, Copenhagen, Denmark (AA); the Department of Human Biology, NUTRIM, Faculty of Health, Medicine, and Life Sciences, Maastricht University, Maastricht, The Netherlands (MSW-P); the Centre of Clinical Research Excellence in Nutritional Physiology, Interventions, and Outcomes, University of Adelaide, Adelaide, Australia (NDL-M and PMC); Preventative Health National Research Flagship, Commonwealth Scientific and Industrial Research Organization (CSIRO)-Animal, Food, and Health Sciences, Adelaide, Australia (NDL-M); the Department of Psychiatry and Behavioral Neuroscience; UC College of Medicine, University of Cincinnati, Cincinnati, OH (SCW); and the Department of Nutrition Science, College of Health and Human Sciences, Purdue University, West Lafayette, IN (RDM)
| | - Stephen C Woods
- From the Department of Nutrition and Exercise Physiology, School of Medicine, University of Missouri; Columbia, MO (HJL); the Sansom Institute for Health Research, School of Pharmacy and Medical Sciences (PMC) and School of Population Health (TPW), University of South Australia, Adelaide, Australia; the Department of Nutrition, Exercise, and Sports, University of Copenhagen, Copenhagen, Denmark (AA); the Department of Human Biology, NUTRIM, Faculty of Health, Medicine, and Life Sciences, Maastricht University, Maastricht, The Netherlands (MSW-P); the Centre of Clinical Research Excellence in Nutritional Physiology, Interventions, and Outcomes, University of Adelaide, Adelaide, Australia (NDL-M and PMC); Preventative Health National Research Flagship, Commonwealth Scientific and Industrial Research Organization (CSIRO)-Animal, Food, and Health Sciences, Adelaide, Australia (NDL-M); the Department of Psychiatry and Behavioral Neuroscience; UC College of Medicine, University of Cincinnati, Cincinnati, OH (SCW); and the Department of Nutrition Science, College of Health and Human Sciences, Purdue University, West Lafayette, IN (RDM)
| | - Richard D Mattes
- From the Department of Nutrition and Exercise Physiology, School of Medicine, University of Missouri; Columbia, MO (HJL); the Sansom Institute for Health Research, School of Pharmacy and Medical Sciences (PMC) and School of Population Health (TPW), University of South Australia, Adelaide, Australia; the Department of Nutrition, Exercise, and Sports, University of Copenhagen, Copenhagen, Denmark (AA); the Department of Human Biology, NUTRIM, Faculty of Health, Medicine, and Life Sciences, Maastricht University, Maastricht, The Netherlands (MSW-P); the Centre of Clinical Research Excellence in Nutritional Physiology, Interventions, and Outcomes, University of Adelaide, Adelaide, Australia (NDL-M and PMC); Preventative Health National Research Flagship, Commonwealth Scientific and Industrial Research Organization (CSIRO)-Animal, Food, and Health Sciences, Adelaide, Australia (NDL-M); the Department of Psychiatry and Behavioral Neuroscience; UC College of Medicine, University of Cincinnati, Cincinnati, OH (SCW); and the Department of Nutrition Science, College of Health and Human Sciences, Purdue University, West Lafayette, IN (RDM)
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115
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Abstract
In the context of the worldwide epidemic of obesity affecting men and women of all ages, it is important to understand the mechanisms that control human appetite, particularly those that allow the adjustment of energy intake to energy needs. Satiety is one important psycho-biological mechanism whose function is to inhibit intake following the ingestion of a food or a beverage. According to the classical theories of appetite control, satiety is influenced by macronutrient intake and/or metabolism. Satiety also seems to be modified by micronutrients, non-nutrients, and some bioactive food constituents. Under optimal conditions, satiety should be well connected with hunger and satiation in a way that spontaneously leads to a close match between energy intake and expenditures. However, the current obesity epidemic suggests that dysfunctions often affect satiety and energy intake. In this regard, this paper presents a conceptual integration that hopefully will help health professionals address satiety issues and provide the public with informed advice to facilitate appetite control.
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Affiliation(s)
- Angelo Tremblay
- a Department of Kinesiology, PEPS, Room 0234, Université Laval, Quebec City, QC G1V 0A6, Canada
| | - France Bellisle
- a Department of Kinesiology, PEPS, Room 0234, Université Laval, Quebec City, QC G1V 0A6, Canada.,b Unité d'Épidémiologie Nutritionnelle, UMR U557 INSERM, U1125 INRA, CNAM, Université Paris 13, 74 rue Marcel Cachin, 93017 Bobigny, France
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116
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Le Bodo Y, Paquette MC, Vallières M, Alméras N. Is Sugar the new Tobacco? Insights from Laboratory Studies, Consumer Surveys and Public Health. Curr Obes Rep 2015; 4:111-21. [PMID: 26627095 DOI: 10.1007/s13679-015-0141-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
In the Americas, mean energy intake from added sugar exceeds recent World Health Organization recommendations for free sugars in the diet. As a leading contributor to this excess, sugar-sweetened beverage (SSB) overconsumption represents a risk for the population's health. This article provides an overview of clinical and epidemiological evidence, marketing practices, corporate influence and prevention strategies related to added sugar and SSB. For each aspect of this multidimensional profile, we briefly compare SSB to the case of tobacco pointing to similarities but also major differences. Tobacco control has demonstrated the effectiveness of long term multifaceted prevention strategies in multiple settings supported by strong public policies which may be applied to the consumption of SSB. However, translating these policies to the specific case of SSB is urgently needed, to inform preventive actions, decide which intervention mix will be used, and evaluate the process and impact of the chosen strategy.
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Affiliation(s)
- Yann Le Bodo
- Evaluation platform on obesity prevention (EPOP), Québec, QC, Canada.
- Faculty of Medicine and Nursing, Laval University, Québec, QC, Canada.
| | - Marie-Claude Paquette
- Institut national de santé publique du Québec (INSPQ), Montréal, QC, Canada.
- Faculty of Medicine, University of Montreal, Montréal, QC, Canada.
| | | | - Natalie Alméras
- Quebec Heart and Lung Institute, Québec, QC, Canada.
- Department of Kinesiology, Faculty of Medicine, Laval University, Québec, QC, Canada.
- Quebec Heart and Lung Institute, 2725, chemin Sainte Foy, Québec, QC, G1V 4G5, Canada.
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117
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Forde CG, Almiron-Roig E, Brunstrom JM. Expected Satiety: Application to Weight Management and Understanding Energy Selection in Humans. Curr Obes Rep 2015; 4:131-40. [PMID: 26627096 PMCID: PMC4881812 DOI: 10.1007/s13679-015-0144-0] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Recent advances in the approaches used to quantify expectations of satiation and satiety have led to a better understanding of how humans select and consume food, and the associated links to energy intake regulation. When compared calorie for calorie some foods are expected to deliver several times more satiety than others, and multiple studies have demonstrated that people are able to discriminate between similar foods reliably and with considerable sensitivity. These findings have implications for the control of meal size and the design of foods that can be used to lower the energy density of diets. These methods and findings are discussed in terms of their implications for weight management. The current paper also highlights why expected satiety may also play an important role beyond energy selection, in moderating appetite sensations after a meal has been consumed, through memory for recent eating and the selection of foods across future meals.
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Affiliation(s)
- Ciarán G Forde
- Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, 14 Medical Drive, #07-02, Singapore, 117599, Singapore.
| | | | - Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, Bristol, UK.
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118
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Wijlens AGM, Erkner A, Mars M, de Graaf C. Longer oral exposure with modified sham feeding does not slow down gastric emptying of low- and high-energy-dense gastric loads in healthy young men. J Nutr 2015; 145:365-71. [PMID: 25644360 DOI: 10.3945/jn.114.200584] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND A long oral exposure to food and a high-energy density of food have been shown to increase satiety feelings. The effect of energy density is predominantly caused by an inhibition of gastric emptying. It is hypothesized that prolonging oral exposure may have an additional effect on this inhibition of gastric emptying. However, little human data are available to support this hypothesis. OBJECTIVE The objective was to assess the effect of the duration of oral exposure to food on gastric emptying rate of gastric loads (GLs) low and high in energy density and on satiety feelings. METHODS Twenty-six healthy men [mean ± SD age: 22 ± 3 y; BMI (in kg/m(2)): 23 ± 1] participated in a randomized crossover trial with 4 treatments and a control. Treatments consisted of either 1- or 8-min modified sham feeding (MSF) of cake, and a GL of either 100 or 700 kcal infused in the stomach via a nasogastric tube (500 mL, 62.5 mL/min). The control consisted of no MSF and a GL of 500 mL of water. Gastric emptying rate was assessed with a (13)C breath test. Breath samples and satiety feelings were collected at fixed time points until 90 min after start of the treatment. RESULTS Gastric emptying rate and satiety feelings were not affected by duration of MSF (P ≥ 0.27). However, the 700-kcal GL treatments slowed gastric emptying [41% lower area under the curve (AUC)] and increased satiety feelings (22-31% higher AUC) compared with the 100-kcal GL treatments (P < 0.001). No interaction between MSF duration and energy density of GL was found (P ≥ 0.44). CONCLUSIONS Higher gastric energy density inhibited gastric emptying and increased satiety feelings in healthy young men. However, prolonging oral exposure to food did not have an additional effect. This study provides more insight in satiety regulation. This trial was registered at trialregister.nl as NTR3601.
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Affiliation(s)
- Anne G M Wijlens
- Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands; and
| | - Alfrun Erkner
- Nestec Ltd, Nestlé Research Centre, Lausanne, Switzerland
| | - Monica Mars
- Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands; and
| | - Cees de Graaf
- Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands; and
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120
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Leshem M. Does salt increase thirst? Appetite 2014; 85:70-5. [PMID: 25447020 DOI: 10.1016/j.appet.2014.11.014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2014] [Revised: 10/31/2014] [Accepted: 11/11/2014] [Indexed: 11/25/2022]
Abstract
Our diet is believed to be overly rich in sodium, and it is commonly believed that sodium intake increases drinking. Hence the concern of a possible contribution of dietary sodium to beverage intake which in turn may contribute to obesity and ill health. Here we examine whether voluntary, acute intake of a sodium load, as occurs in routine eating and snacking, increases thirst and drinking. We find that after ingesting 3.5 or 4.4 g NaCl (men) and 1.9 or 3.7 g (women) on nuts during 15 minutes, there is no increase in thirst or drinking of freely available water in the following 2 h compared with eating similar amounts of sugared or unflavored nuts. This suggests that routine ingestion of boluses of salt (~30-40% of daily intake for men, ~ 20-40% for women) does not increase drinking. Methodological concerns such as about nuts as vehicle for sodium suggest further research to establish the generalizability of this unexpected result.
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Affiliation(s)
- Micah Leshem
- Department of Psychology, University of Haifa, Haifa 3498838, Israel.
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121
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Pereira MA. Sugar-sweetened and artificially-sweetened beverages in relation to obesity risk. Adv Nutr 2014; 5:797-808. [PMID: 25398745 PMCID: PMC4224219 DOI: 10.3945/an.114.007062] [Citation(s) in RCA: 97] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
Abstract
The goal of this review was to critically evaluate the scientific evidence in humans on the potential effect of sweetened beverages on weight gain and risk of obesity in youth and adults. Two categories of these beverages were reviewed. Sugar-sweetened beverages (SSBs) include soft drinks, colas, other sweetened carbonated beverages, and fruit drinks with added sugar. Artificially sweetened beverages (ASBs), also referred to as non-nutritive sweetened beverages, are marketed and used as a replacement for SSBs for those who want to reduce sugar and caloric intake. The totality of evidence to date demonstrates a pattern across observational and experimental studies of an increased risk of weight gain and obesity with higher intake of SSBs. However, it remains difficult to establish the strength of the association and the independence from other potentially confounding factors. The primary reason for unclear conclusions regarding the robustness of any effect of SSBs is due to the heterogeneity and methodologic limitations of both observational and experimental studies on this topic. Although some observational studies have suggested that ASBs may cause increased risk of obesity and cardiometabolic diseases, there is no clear mechanism for this pathway, and the epidemiologic studies are highly inconsistent. An important issue with the observational studies on ASBs and obesity or disease risk is reverse causality bias, with higher-quality studies demonstrating this possibility. The field needs higher-quality experimental studies in humans, with relevant direct comparisons between sweetened beverages and their sweetened solid-food alternatives.
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Affiliation(s)
- Mark A. Pereira
- Address correspondence to M. A. Pereira, University of Minnesota, School of Public Health, Division of Epidemiology and Community Health, 1300 South Second Street, Suite 300, Minneapolis, MN 55454. E-mail:
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122
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Jones JB, Mattes RD. Effects of learning and food form on energy intake and appetitive responses. Physiol Behav 2014; 137:1-8. [PMID: 24955495 PMCID: PMC4184995 DOI: 10.1016/j.physbeh.2014.06.016] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2014] [Accepted: 06/13/2014] [Indexed: 10/25/2022]
Abstract
Energy-yielding beverages reportedly contribute to positive energy balance uniquely. They are highly consumed and evoke weaker satiety signaling and dietary energy compensation than solid foods of the same energy content. This study measured the contribution of learning to appetitive sensations and adjustments of energy intake for preloads varying in energy content and food form in lean and obese adults. One-hundred seven participants received four preload trials before and after a dietary intervention in this randomized cross-over trial with the stipulation that lean and obese individuals were evenly assigned to each intervention. The study entailed monitoring appetitive sensations and daily energy intake after consumption of low and high energy beverage and solid food loads on weekly visit days. Preload testing was conducted at baseline, followed by daily ingestion of one load for 14 days and then retesting responses to the four treatments. Lean individuals compensated precisely for the high energy beverage and solid loads from the onset of the study, whereas the obese did not alter eating patterns after consuming the higher energy beverage load. The learning intervention did not have an effect on the responses to the preloads, as responses in both lean and obese participants did not differ from baseline values. Responses to personality and eating behavior questionnaires revealed differences between the lean and obese groups and weakly, but significantly, predicted challenge meal and total daily energy intake. These data suggest that lean and obese individuals respond to energy in beverage form differently, and this is not altered by purposeful daily exposure to loads varying in physical form and energy content for two weeks.
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Affiliation(s)
- Joshua B Jones
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
| | - Richard D Mattes
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA.
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123
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The effect of sensory–nutrient congruency on food intake after repeated exposure: Do texture and/or energy density matter? Physiol Behav 2014; 136:86-90. [DOI: 10.1016/j.physbeh.2014.03.025] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2013] [Revised: 03/14/2014] [Accepted: 03/23/2014] [Indexed: 11/24/2022]
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124
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Urban LE, McCrory MA, Rasmussen H, Greenberg AS, Fuss PJ, Saltzman E, Roberts SB. Independent, additive effects of five dietary variables on ad libitum energy intake in a residential study. Obesity (Silver Spring) 2014; 22:2018-25. [PMID: 24862555 DOI: 10.1002/oby.20798] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/11/2013] [Accepted: 05/10/2014] [Indexed: 11/08/2022]
Abstract
OBJECTIVE To examine the relationship between dietary characteristics of self-selected foods and energy balance in a cafeteria-style dining hall. METHODS Ad libitum dietary intake from a self-selection menu was measured over two days in 151 adults (70% female, mean age 41 years, mean BMI 24.9 kg/m(2) ). The associations of dietary variables with energy balance (calculated as measured energy intake/predicted energy requirements, pER) were assessed. RESULTS Measured energy intake was significantly correlated with pER (R(2) =0.83, P < 0.001). In mixed multiple regression models, percent energy from protein was negatively associated with energy balance (R(2) =0.04, P = 0.02), and percent energy from liquid sources (R(2) = 0.02, P = 0.05), total dietary variety in females (R(2) = 0.39, P < 0.001), and energy density (R(2) = 0.57, P < 0.001) were positively associated with energy balance. In addition, glycemic index was inversely associated with energy balance in normal-weight individuals (R(2) = 0.14, P < 0.001) but not in overweight or obese individuals. CONCLUSIONS There are independent associations of dietary protein, liquid calories, energy density, dietary variety, and glycemic index with energy balance, indicating additive effects of these dietary factors on energy intake and energy balance. Intervention studies are needed to determine whether dietary prescriptions combining these dietary factors facilitate long-term prevention of weight gain.
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Affiliation(s)
- Lorien E Urban
- Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, Massachusetts, USA
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125
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Abstract
OBJECTIVE To provide an overview of beverage consumption patterns using the first nationally representative survey of dietary intake in Brazil. DESIGN Beverage consumption data were obtained by 1 d food records in an individual dietary survey. SETTING Nationwide cross-sectional survey, 2008-2009. SUBJECTS Nationally representative sample of individuals aged ≥10 years (n 34 003). RESULTS Beverages contributed 17.1 % of total energy consumption. Caloric coffee beverages provided the greatest level of energy overall (464 kJ (111 kcal)/d). Individuals aged 10-18 years (243 kJ (58 kcal)/d) and 19-39 years (230 kJ (55 kcal)/d) consumed a higher proportion of energy from sugar-sweetened soft drinks than individuals over this age (142 kJ (34 kcal)/d for those aged 40-59 years and 79 kJ (19 kcal)/d for those aged ≥60 years). CONCLUSIONS Overall, the contribution of beverages, particularly sugary beverages, to total energy consumption in Brazil represents an important public health challenge and is comparable with those from other countries.
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126
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McCrickerd K, Chambers L, Yeomans MR. Fluid or fuel? The context of consuming a beverage is important for satiety. PLoS One 2014; 9:e100406. [PMID: 24945526 PMCID: PMC4063786 DOI: 10.1371/journal.pone.0100406] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2014] [Accepted: 05/27/2014] [Indexed: 11/18/2022] Open
Abstract
Energy-containing beverages have a weak effect on satiety, limited by their fluid characteristics and perhaps because they are not considered 'food'. This study investigated whether the context of consuming a beverage can influence the satiating power of its nutrients. Eighty participants consumed a lower- (LE, 75 kcal) and higher-energy (HE, 272 kcal) version of a beverage (covertly manipulated within-groups) on two test days, in one of four beverage contexts (between-groups): thin versions of the test-drinks were consumed as a thirst-quenching drink (n = 20), a filling snack (n = 20), or without additional information (n = 20). A fourth group consumed subtly thicker versions of the beverages without additional information (n = 20). Lunch intake 60 minutes later depended on the beverage context and energy content (p = 0.030): participants who consumed the thin beverages without additional information ate a similar amount of lunch after the LE and HE versions (LE = 475 kcal, HE = 464 kcal; p = 0.690) as did those participants who believed the beverages were designed to quench-thirst (LE = 442 kcal, HE = 402 kcal; p = 0.213), despite consuming an additional 197 kcal in the HE beverage. Consuming the beverage as a filling snack led participants to consume less at lunch after the HE beverage compared to the LE version (LE = 506 kcal, HE = 437 kcal; p = 0.025). This effect was also seen when the beverages were subtly thicker, with participants in this group displaying the largest response to the beverage's energy content, consuming less at lunch after the HE version (LE = 552 kcal, HE = 415 kcal; p<0.001). These data indicate that beliefs about the consequences of consuming a beverage can affect the impact of its nutrients on appetite regulation and provide further evidence that a beverage's sensory characteristics can limit its satiating power.
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Affiliation(s)
- Keri McCrickerd
- School of Psychology, University of Sussex, Brighton, United Kingdom
- * E-mail:
| | - Lucy Chambers
- School of Psychology, University of Sussex, Brighton, United Kingdom
| | - Martin R. Yeomans
- School of Psychology, University of Sussex, Brighton, United Kingdom
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127
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Kendig MD, Lin CS, Beilharz JE, Rooney KB, Boakes RA. Maltodextrin can produce similar metabolic and cognitive effects to those of sucrose in the rat☆. Appetite 2014; 77:1-12. [DOI: 10.1016/j.appet.2014.02.011] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2013] [Revised: 02/17/2014] [Accepted: 02/19/2014] [Indexed: 01/18/2023]
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128
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Chan TF, Lin WT, Huang HL, Lee CY, Wu PW, Chiu YW, Huang CC, Tsai S, Lin CL, Lee CH. Consumption of sugar-sweetened beverages is associated with components of the metabolic syndrome in adolescents. Nutrients 2014; 6:2088-103. [PMID: 24858495 PMCID: PMC4042561 DOI: 10.3390/nu6052088] [Citation(s) in RCA: 94] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2014] [Revised: 05/09/2014] [Accepted: 05/13/2014] [Indexed: 02/06/2023] Open
Abstract
Sugar-sweetened beverages (SSBs) are the principle source of added sugar in diets. Cardiometabolic disturbances can occur from early childhood to adulthood. The aim of this cross-sectional study was to examine the gender-specific association of SSB intake with metabolic syndrome (MetS) and its components among adolescents in Taiwan. A total of 2727 adolescents aged 12 to 16 years randomly selected from three diverse economic areas in Southern Taiwan by using a multistage-sampling strategy participated in this study. Demographic, dietary, physical and anthropometric parameters were measured, and serum lipid profiles and glucose levels were determined. The International Diabetes Federation (IDF) specifies that MetS requires abdominal obesity and ≥2 abnormal components, and Cook criteria for MetS require ≥3 abnormal components. We applied survey-data modules to data analyses, and used multiple regression and logistic models to adjust for covariates. An increased SSB intake was linked to a greater waist circumference in both sexes and to systolic blood pressure in boys (P for trend: ≤0.043). Male moderate and high consuming SSB drinkers exhibited triglyceride levels that were 8.0 and 8.2 mg/dL significantly higher, respectively, than those of nondrinkers. Compared with nondrinkers, boys who consumed >500 mL/day (high quantity) of SSBs exhibited 10.3-fold (95% confidence intervals (CIs): 1.2-90.2) and 5.1-fold (95% CIs: 1.01-25.5) risks of contracting MetS, as defined by the IDF and Cook criteria for MetS, respectively. In girls, the risk estimates for the same comparison were not significant by the IDF criteria (6.5-fold risk, 95% CIs: 0.9-∞) or Cook criteria (5.9-fold risk, 95% CIs: 0.8-43.8) for MetS. High SSB consumption was also linked to 1.9-fold (95% CIs: 1.1-3.1) and 2.7-fold (95% CIs: 1.3-5.7) higher risks of being at a greater overall metabolic risk in girls and boys, respectively. In conclusion, a high SSB intake is associated with adolescent MetS among boys but not girls in Taiwan.
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Affiliation(s)
- Te-Fu Chan
- Graduate Institute of Medicine, College of Medicine and Department of Obstetrics and Gynecology, Kaohsiung Medical University Hospital, Kaohsiung Medical University, 100 Shih-Chuan 1st Road, Kaohsiung 807, Taiwan.
| | - Wei-Ting Lin
- Institute of Environmental and Occupational Health Sciences, National Yang Ming University, 155, Section 2, Li-Nong Street, Taipei 112, Taiwan.
| | - Hsiao-Ling Huang
- Department of Oral Hygiene, College of Dental Medicine, Kaohsiung Medical University, 100 Shih-Chuan 1st Road, Kaohsiung 807, Taiwan.
| | - Chun-Ying Lee
- Department of Public Health, College of Health Sciences, Kaohsiung Medical University, 100 Shih-Chuan 1st Road, Kaohsiung 807, Taiwan.
| | - Pei-Wen Wu
- Department of Public Health, College of Health Sciences, Kaohsiung Medical University, 100 Shih-Chuan 1st Road, Kaohsiung 807, Taiwan.
| | - Yu-Wen Chiu
- Health Policy and Systems Management Program, Health Sciences Center, School of Public Health, Louisiana State University, 433 Bolivar St, New Orleans, LA 70112, USA.
| | - Chun-Chi Huang
- Department of Laboratory Medicine, Kaohsiung Municipal Hsiao-Kang Hospital, 482 Shanming Road, Kaohsiung 812, Taiwan.
| | - Sharon Tsai
- Department of Laboratory Medicine, Kaohsiung Municipal Hsiao-Kang Hospital, 482 Shanming Road, Kaohsiung 812, Taiwan.
| | - Chih-Lung Lin
- Department of Surgery, College of Medicine, Kaohsiung Medical University Hospital, Kaohsiung Medical University, 100 Shih-Chuan 1st Road, Kaohsiung 807, Taiwan.
| | - Chien-Hung Lee
- Department of Public Health, College of Health Sciences, Kaohsiung Medical University, 100 Shih-Chuan 1st Road, Kaohsiung 807, Taiwan.
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129
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Bolhuis DP, Forde CG, Cheng Y, Xu H, Martin N, de Graaf C. Slow food: sustained impact of harder foods on the reduction in energy intake over the course of the day. PLoS One 2014; 9:e93370. [PMID: 24695412 PMCID: PMC3973680 DOI: 10.1371/journal.pone.0093370] [Citation(s) in RCA: 102] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2013] [Accepted: 03/05/2014] [Indexed: 11/18/2022] Open
Abstract
BACKGROUND Previous research has shown that oral processing characteristics like bite size and oral residence duration are related to the satiating efficiency of foods. Oral processing characteristics are influenced by food texture. Very little research has been done on the effect of food texture within solid foods on energy intake. OBJECTIVES The first objective was to investigate the effect of hardness of food on energy intake at lunch, and to link this effect to differences in food oral processing characteristics. The second objective was to investigate whether the reduction in energy intake at lunch will be compensated for in the subsequent dinner. DESIGN Fifty subjects (11 male, BMI: 21±2 kg/m2, age: 24±2 y) participated in a cross-over study in which they consumed ad libitum from a lunch with soft foods or hard foods on two separate days. Oral processing characteristics at lunch were assessed by coding video records. Later on the same days, subjects consumed dinner ad libitum. RESULTS Hard foods led to a ∼13% lower energy intake at lunch compared to soft foods (P<0.001). Hard foods were consumed with smaller bites, longer oral duration per gram food, and more chewing per gram food compared to the soft foods (P<0.05). Energy intake at dinner did not differ after both lunches (P = 0.16). CONCLUSIONS Hard foods led to reduced energy intake compared to soft foods, and this reduction in energy intake was sustained over the next meal. We argue that the differences in oral processing characteristics produced by the hardness of the foods explain the effect on intake. The sustained reduction in energy intake suggests that changes in food texture can be a helpful tool in reducing the overall daily energy intake.
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Affiliation(s)
- Dieuwerke P. Bolhuis
- Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands
- * E-mail:
| | - Ciarán G. Forde
- Sensory and Consumer Sciences, Nestlé Research Centre, Vers-Chez-Les-Blanc, Switserland
| | - Yuejiao Cheng
- Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands
| | - Haohuan Xu
- Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands
| | - Nathalie Martin
- Sensory and Consumer Sciences, Nestlé Research Centre, Vers-Chez-Les-Blanc, Switserland
| | - Cees de Graaf
- Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands
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130
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Pentikäinen S, Karhunen L, Flander L, Katina K, Meynier A, Aymard P, Vinoy S, Poutanen K. Enrichment of biscuits and juice with oat β-glucan enhances postprandial satiety. Appetite 2014; 75:150-6. [DOI: 10.1016/j.appet.2014.01.002] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2013] [Revised: 09/13/2013] [Accepted: 01/03/2014] [Indexed: 12/01/2022]
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131
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Bolhuis DP, Lakemond CM, de Wijk RA, Luning PA, de Graaf C. Both a higher number of sips and a longer oral transit time reduce ad libitum intake. Food Qual Prefer 2014. [DOI: 10.1016/j.foodqual.2013.10.001] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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132
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Zheng M, Allman-Farinelli M, Heitmann BL, Toelle B, Marks G, Cowell C, Rangan A. Liquid versus solid energy intake in relation to body composition among Australian children. J Hum Nutr Diet 2014; 28 Suppl 2:70-9. [PMID: 24548259 DOI: 10.1111/jhn.12223] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
BACKGROUND The debate about whether energy consumed in liquid form is more obesogenic than energy consumed in solid form remains equivocal. We aimed to evaluate the effects of liquid versus solid energy intake and different beverage types on changes in childhood adiposity. METHODS Our analyses included 8-year-old Australian children (n = 158) participating in the Childhood Asthma Prevention Study. Dietary information was collected using three 24-h recalls at age 9 years. Multivariate linear regression was used to evaluate the effects of liquid versus solid energy intake and different beverage types on changes in body mass index (BMI) Z-score from ages 8 to 11.5 years (△BMIz(8-11.5y)) and percentage body fat (%BF) at age 11.5 years (%BF(11.5y)). Substitution models were used to evaluate the effects of substituting other beverage types for sugar-sweetened beverages (SSB). RESULTS Liquid energy intake (1 MJ day(-1)) was more closely associated with both △BMIz(8-11.5y) (β = 0.23, P = 0.02) and %BF(11.5y) (β = 2.31%, P = 0.01) than solid energy intake (△BMIz(8-11.5y): β = 0.12, P = 0.01 and %BF(11.5y): β = 0.80%, P = 0.07). SSB consumption (100 g day(-1)) was directly associated with △BMIz(8-11.5y) (β = 0.08, P = 0.02) and %BF(11.5y) (β = 0.92%, P = 0.004),whereas diet drinks (100 g day(-1) ) were inversely associated with △BMIz(8-11.5y) (β = 0.18, P = 0.02). Substitution of 100 g of SSB by 100 g of water or diet drink, but not other beverages, was inversely associated with both △BMIz(8-11.5y) and %BF(11.5y) (P < 0.01). CONCLUSIONS Our findings indicate that liquid energy is more obesogenic than solid energy. In particular, SSB, but not other beverage types, are a significant predictor of childhood adiposity and replacing SSB with water can have long-term beneficial effects on childhood adiposity.
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Affiliation(s)
- M Zheng
- School of Molecular Bioscience, The University of Sydney, Sydney, NSW, Australia
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133
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Abstract
Previous research has suggested that sensory characteristics of a drink modify the acute satiating effects of its nutrients, with enhanced satiety being evident when a high-energy drink was thicker and tasted creamier. The present study tested whether this modulation of satiety by sensory context was altered by repeated consumption. Participants (n 48) consumed one of four drinks mid-morning on seven non-consecutive days, with satiety responses being measured pre-exposure (day 1), post-exposure (day 6) and at a 1-month follow-up. The drinks combined two levels of energy (lower energy (LE), 326 kJ and higher energy, 1163 kJ) with two levels of satiety-predictive sensory characteristics (low sensory (LS) or enhanced sensory). Test lunch intake 90 min after drink consumption depended on both the energy content and sensory characteristics of the drink before exposure, but on the energy content alone after exposure and at the follow-up. The largest change was an increase in test meal intake over time in the LE/LS condition. The effects on intake were reflected in appetite ratings, with rated hunger and expected filling affected by sensory characteristics and energy content pre-exposure, but were largely determined by energy content post-exposure and at the follow-up. In contrast, a measure of expected satiety reflected sensory characteristics regardless of energy content on all the three test days. Overall, these data suggest that some aspects of the sensory modulation of satiety are changed by repeated consumption, with covert energy becoming more effective in suppressing appetite over time, but also suggest that these behavioural changes are not readily translated into expectations of satiety.
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134
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Hogenkamp P, Schiöth H. Effect of oral processing behaviour on food intake and satiety. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2013.08.010] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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135
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Effects on obese women of the sugar sucrose added to the diet over 28 d: a quasi-randomised, single-blind, controlled trial. Br J Nutr 2013; 111:563-70. [PMID: 24164779 PMCID: PMC3919641 DOI: 10.1017/s0007114513002687] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
To investigate whether obese women can compensate for sucrose added to the diet
when it is given blind, rather than gaining weight or exhibiting dysfunctional
regulation of intake, in the present study, forty-one healthy obese (BMI
30–35 kg/m2) women (age 20–50
years), not currently dieting, were randomly assigned to consume sucrose
(n 20) or aspartame (n 21) drinks over 4
weeks in a parallel single-blind design. Over the 4 weeks, one group
consumed 4 × 250 ml sucrose drinks
(total 1800 kJ/d) and the other group consumed
4 × 250 ml aspartame drinks. During
the baseline week and experimental weeks, body weight and other biometric data
were measured and steps per day, food intake using 7 d unweighed food
diaries, and mood using ten- or seven-point Likert scales four times a day were
recorded. At the end of the experiment, the participants weighed 1·72
(se 0·47) kg less than the value predicted by
the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK)
model; the predicted body weight accounted for 94·3 % of
the variance in the observed body weight and experimental group accounted for a
further 1·1 % of the variance in the observed body weight,
showing that women consuming sucrose drinks gained significantly less weight
than predicted. The reported daily energy intake did not increase significantly,
and sucrose supplements significantly reduced the reported voluntary sugar,
starch and fat intake compared with aspartame. There were no effects on appetite
or mood. Over 4 weeks, as part of everyday eating, sucrose given blind in soft
drinks was partially compensated for by obese women, as in previous experiments
with healthy and overweight participants.
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136
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de Ruyter JC, Katan MB, Kuijper LDJ, Liem DG, Olthof MR. The effect of sugar-free versus sugar-sweetened beverages on satiety, liking and wanting: an 18 month randomized double-blind trial in children. PLoS One 2013; 8:e78039. [PMID: 24167595 PMCID: PMC3805601 DOI: 10.1371/journal.pone.0078039] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2013] [Accepted: 09/05/2013] [Indexed: 11/19/2022] Open
Abstract
BACKGROUND Substituting sugar-free for sugar-sweetened beverages reduces weight gain. A possible explanation is that sugar-containing and sugar-free beverages cause the same degree of satiety. However, this has not been tested in long-term trials. METHODS We randomized 203 children aged 7-11 years to receive 250 mL per day of an artificially sweetened sugar-free beverage or a similarly looking and tasting sugar-sweetened beverage. We measured satiety on a 5-point scale by questionnaire at 0, 6, 12 and 18 months. We calculated the change in satiety from before intake to 1 minute after intake and 15 minutes after intake. We then calculated the odds ratio that satiety increased by 1 point in the sugar-group versus the sugar-free group. We also investigated how much the children liked and wanted the beverages. RESULTS 146 children or 72% completed the study. We found no statistically significant difference in satiety between the sugar-free and sugar-sweetened group; the adjusted odds ratio for a 1 point increase in satiety in the sugar group versus the sugar-free group was 0.77 at 1 minute (95% confidence interval, 0.46 to 1.29), and 1.44 at 15 minutes after intake (95% CI, 0.86 to 2.40). The sugar-group liked and wanted their beverage slightly more than the sugar-free group, adjusted odds ratio 1.63 (95% CI 1.05 to 2.54) and 1.65 (95% CI 1.07 to 2.55), respectively. CONCLUSIONS Sugar-sweetened and sugar-free beverages produced similar satiety. Therefore when children are given sugar-free instead of sugar-containing drinks they might not make up the missing calories from other sources. This may explain our previous observation that children in the sugar-free group accumulated less body fat than those in the sugar group. TRIAL REGISTRATION ClinicalTrials.gov NCT00893529 http://clinicaltrials.gov/show/NCT00893529.
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Affiliation(s)
- Janne C. de Ruyter
- Department of Health Sciences and the EMGO Institute for Health and Care Research, Faculty of Earth and Life Sciences, VU University, Amsterdam, The Netherlands
| | - Martijn B. Katan
- Department of Health Sciences and the EMGO Institute for Health and Care Research, Faculty of Earth and Life Sciences, VU University, Amsterdam, The Netherlands
| | - Lothar D. J. Kuijper
- Department of Health Sciences and the EMGO Institute for Health and Care Research, Faculty of Earth and Life Sciences, VU University, Amsterdam, The Netherlands
| | - Djin G. Liem
- School of Exercise and Nutrition Sciences, Centre for Physical Activity and Nutrition Research, Deakin University, Burwood, Victoria, Australia
| | - Margreet R. Olthof
- Department of Health Sciences and the EMGO Institute for Health and Care Research, Faculty of Earth and Life Sciences, VU University, Amsterdam, The Netherlands
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137
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Appelhans BM, Bleil ME, Waring ME, Schneider KL, Nackers LM, Busch AM, Whited MC, Pagoto SL. Beverages contribute extra calories to meals and daily energy intake in overweight and obese women. Physiol Behav 2013; 122:129-33. [PMID: 24041722 PMCID: PMC3840121 DOI: 10.1016/j.physbeh.2013.09.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2013] [Revised: 09/03/2013] [Accepted: 09/07/2013] [Indexed: 11/13/2022]
Abstract
Caloric beverages may promote obesity by yielding energy without producing satiety, but prior laboratory and intervention studies are inconclusive. This study examined whether the diets of free-living overweight and obese women show evidence that calories from beverages are offset by reductions in solid food within individual eating occasions and across entire days. Eighty-two women weighed and recorded all consumed foods and beverages for seven days. Beverages were coded as high-calorie (≥ 0.165 kcal/g) or low-calorie (<0.165 kcal/g), and total energy intake and energy intake from solid food were calculated for each eating occasion and day. In covariate-adjusted models, energy intake from solid food did not differ between eating occasions that included high-calorie or low-calorie beverages and those with no reported beverage. Energy intake from solid food was also unrelated to the number of high-calorie or low-calorie beverages consumed per day. On average, eating occasions that included a high-calorie beverage were 169 kcal higher in total energy than those with no reported beverage, and 195 kcal higher in total energy than those that included a low-calorie beverage. Each high-calorie beverage consumed per day contributed an additional 147 kcal to women's daily energy intake, whereas low-calorie beverage intake was unrelated to daily energy intake. Beverages contributed to total energy intake in a near-additive fashion among free-living overweight and obese women, suggesting a need to develop more effective interventions to reduce caloric beverage intake in the context of weight management, and to potentially reexamine dietary guidelines.
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Affiliation(s)
- Bradley M Appelhans
- Department of Preventive Medicine, Rush University Medical Center, 1700 W. Van Buren St., Suite 470, Chicago, IL 60612, United States.
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138
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Welsh JA, Lundeen EA, Stein AD. The sugar-sweetened beverage wars: public health and the role of the beverage industry. Curr Opin Endocrinol Diabetes Obes 2013; 20:401-6. [PMID: 23974767 PMCID: PMC4425304 DOI: 10.1097/01.med.0000432610.96107.f5] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
PURPOSE OF REVIEW To discuss the current data on sugar-sweetened beverage (SSB) consumption trends, evidence of the health impact, and the role of industry in efforts to reduce the consumption. RECENT FINDINGS Previously rising SSB consumption rates have declined recently, but continue to contribute added sugars beyond the limit advised by the American Heart Association. A recent meta-analysis concluded that SSBs likely increase body weight and recent long-term studies support the previous findings of increased risk of diabetes, dyslipidemia, and hypertension. Beverage companies have played an active role in some SSB reduction efforts by reducing the sale of SSBs in schools, limiting television advertising to children, and increasing the availability of smaller portion-size options. Industry has opposed efforts to restrict the availability of large portion sizes and implement an excise tax. Current industry efforts include the promotion of alternative beverages perceived to be healthier as well as SSBs through Internet and social media. SUMMARY Continuing high SSB consumption and associated health risks highlight the need for further public health action. The beverage industry has supported some efforts to reduce the consumption of full sugar beverages, but has actively opposed others. The impact of industry efforts to promote beverage alternatives perceived as healthier is unknown.
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Affiliation(s)
- Jean A. Welsh
- Children’s Healthcare of Atlanta, Emory University School of Medicine, Emory University, Atlanta, Georgia, USA
| | - Elizabeth A. Lundeen
- Nutrition and Health Sciences, Graduate Division of Biological and Biomedical Sciences, Laney Graduate School, Emory University, Atlanta, Georgia, USA
| | - Aryeh D. Stein
- Rollins School of Public Health, Emory University, Atlanta, Georgia, USA
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139
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Miller R, Benelam B, Stanner SA, Buttriss JL. Is snacking good or bad for health: An overview. NUTR BULL 2013. [DOI: 10.1111/nbu.12042] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- R. Miller
- British Nutrition Foundation; London; UK
| | - B. Benelam
- British Nutrition Foundation; London; UK
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140
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Almiron-Roig E, Solis-Trapala I, Dodd J, Jebb SA. Estimating food portions. Influence of unit number, meal type and energy density. Appetite 2013; 71:95-103. [PMID: 23932948 PMCID: PMC3857597 DOI: 10.1016/j.appet.2013.07.012] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2013] [Revised: 07/11/2013] [Accepted: 07/28/2013] [Indexed: 11/26/2022]
Abstract
University staff/students showed poor awareness of appropriate portion sizes. Unit number and meal classification affected portion size estimation. Portion sizes in sugary drinks, pizza and pasta were underestimated by 30–46%. Women were better at estimating food portion sizes than men.
Estimating how much is appropriate to consume can be difficult, especially for foods presented in multiple units, those with ambiguous energy content and for snacks. This study tested the hypothesis that the number of units (single vs. multi-unit), meal type and food energy density disrupts accurate estimates of portion size. Thirty-two healthy weight men and women attended the laboratory on 3 separate occasions to assess the number of portions contained in 33 foods or beverages of varying energy density (1.7–26.8 kJ/g). Items included 12 multi-unit and 21 single unit foods; 13 were labelled “meal”, 4 “drink” and 16 “snack”. Departures in portion estimates from reference amounts were analysed with negative binomial regression. Overall participants tended to underestimate the number of portions displayed. Males showed greater errors in estimation than females (p = 0.01). Single unit foods and those labelled as ‘meal’ or ‘beverage’ were estimated with greater error than multi-unit and ‘snack’ foods (p = 0.02 and p < 0.001 respectively). The number of portions of high energy density foods was overestimated while the number of portions of beverages and medium energy density foods were underestimated by 30–46%. In conclusion, participants tended to underestimate the reference portion size for a range of food and beverages, especially single unit foods and foods of low energy density and, unexpectedly, overestimated the reference portion of high energy density items. There is a need for better consumer education of appropriate portion sizes to aid adherence to a healthy diet.
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Affiliation(s)
- Eva Almiron-Roig
- MRC Human Nutrition Research, Elsie Widdowson Laboratory, Fulbourn Road, Cambridge CB1 9NL, UK.
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141
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Kaiser KA, Shikany JM, Keating KD, Allison DB. Will reducing sugar-sweetened beverage consumption reduce obesity? Evidence supporting conjecture is strong, but evidence when testing effect is weak. Obes Rev 2013; 14:620-33. [PMID: 23742715 PMCID: PMC3929296 DOI: 10.1111/obr.12048] [Citation(s) in RCA: 103] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/12/2013] [Revised: 04/25/2013] [Accepted: 04/26/2013] [Indexed: 12/11/2022]
Abstract
We provide arguments to the debate question and update a previous meta-analysis with recently published studies on effects of sugar-sweetened beverages (SSBs) on body weight/composition indices (BWIs). We abstracted data from randomized controlled trials examining effects of consumption of SSBs on BWIs. Six new studies met these criteria: (i) human trials, (ii) ≥ 3 weeks duration, (iii) random assignment to conditions differing only in consumption of SSBs and (iv) including a BWI outcome. Updated meta-analysis of a total of seven studies that added SSBs to persons' diets showed dose-dependent increases in weight. Updated meta-analysis of eight studies attempting to reduce SSB consumption showed an equivocal effect on BWIs in all randomized subjects. When limited to subjects overweight at baseline, meta-analysis showed a significant effect of roughly 0.25 standard deviations (more weight loss/less weight gain) relative to controls. Evidence to date is equivocal in showing that decreasing SSB consumption will reduce the prevalence of obesity. Although new evidence suggests that an effect may yet be demonstrable in some populations, the integrated effect size estimate remains very small and of equivocal statistical significance. Problems in this research area and suggestions for future research are highlighted.
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Affiliation(s)
- K A Kaiser
- Office of Energetics, Dean's Office, School of Public Health, University of Alabama at Birmingham, Birmingham, Alabama 35294, USA
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142
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Ambrosini GL, Oddy WH, Huang RC, Mori TA, Beilin LJ, Jebb SA. Prospective associations between sugar-sweetened beverage intakes and cardiometabolic risk factors in adolescents. Am J Clin Nutr 2013; 98:327-34. [PMID: 23719557 PMCID: PMC3712546 DOI: 10.3945/ajcn.112.051383] [Citation(s) in RCA: 132] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
BACKGROUND High sugar-sweetened beverage (SSB) consumption is associated with cardiometabolic disturbances in adults, but this relation is relatively unexplored in children and adolescents. OBJECTIVE We tested the hypothesis that higher SSB intakes are associated with increases in cardiometabolic risk factors between 14 and 17 y of age. DESIGN Data were provided by 1433 adolescent offspring from the Western Australian Pregnancy Cohort (Raine) Study. At 14 and 17 y of age, SSB intakes were estimated by using a food-frequency questionnaire; body mass index (BMI), waist circumference, blood pressure, fasting serum lipids, glucose, and insulin were measured, and overall cardiometabolic risk was estimated. Prospective associations between cardiovascular disease risk factors and SSB intake were examined with adjustment for age, pubertal stage, physical fitness, socioeconomic status, and major dietary patterns. RESULTS The average SSB intake in consumers (89%) was 335 g/d or 1.3 servings/d. Girls who moved into the top tertile of SSB consumption (>1.3 servings/d) between 14 and 17 y of age had increases in BMI (3.8%; 95% CI: 1.8%, 5.7%), increased overweight and obesity risk (OR: 4.8, 95% CI: 2.1, 11.4), and greater overall cardiometabolic risk (OR: 3.2; 95% CI: 1.6, 6.2) (all P-trend ≤ 0.001). Girls and boys who moved into the top tertile of SSB intake showed increases in triglycerides (7.0-8.4%; P-trend ≤ 0.03), and boys showed reductions in HDL cholesterol (-3.1%; 95% CI: -6.2%, 0.1%; P-trend < 0.04) independent of BMI. Some associations were attenuated after adjustment for major dietary patterns. CONCLUSION Increased SSB intake may be an important predictor of cardiometabolic risk in young people, independent of weight status.
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Affiliation(s)
- Gina Leslie Ambrosini
- Medical Research Council Human Nutrition Research, Elsie Widdowson Laboratory, Cambridge, UK.
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143
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Clegg ME, Shafat A. The effect of agar jelly on energy expenditure, appetite, gastric emptying and glycaemic response. Eur J Nutr 2013; 53:533-9. [DOI: 10.1007/s00394-013-0559-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2013] [Accepted: 07/09/2013] [Indexed: 01/07/2023]
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144
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Zhu Y, Hsu WH, Hollis JH. The impact of food viscosity on eating rate, subjective appetite, glycemic response and gastric emptying rate. PLoS One 2013; 8:e67482. [PMID: 23818981 PMCID: PMC3688614 DOI: 10.1371/journal.pone.0067482] [Citation(s) in RCA: 95] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2013] [Accepted: 05/19/2013] [Indexed: 12/13/2022] Open
Abstract
Understanding the impact of rheological properties of food on postprandial appetite and glycemic response helps to design novel functional products. It has been shown that solid foods have a stronger satiating effect than their liquid equivalent. However, whether a subtle change in viscosity of a semi-solid food would have a similar effect on appetite is unknown. Fifteen healthy males participated in the randomized cross-over study. Each participant consumed a 1690 kJ portion of a standard viscosity (SV) and a high viscosity (HV) semi-solid meal with 1000 mg acetaminophen in two separate sessions. At regular intervals during the three hours following the meal, subjective appetite ratings were measured and blood samples collected. The plasma samples were assayed for insulin, glucose-dependent insulinotropic peptide (GIP), glucose and acetaminophen. After three hours, the participants were provided with an ad libitum pasta meal. Compared with the SV meal, HV was consumed at a slower eating rate (P = 0.020), with postprandial hunger and desire to eat being lower (P = 0.019 and P<0.001 respectively) while fullness was higher (P<0.001). In addition, consuming the HV resulted in lower plasma concentration of GIP (P<0.001), higher plasma concentration of glucose (P<0.001) and delayed gastric emptying as revealed by the acetaminophen absorption test (P<0.001). However, there was no effect of food viscosity on insulin or food intake at the subsequent meal. In conclusion, increasing the viscosity of a semi-solid food modulates glycemic response and suppresses postprandial satiety, although the effect may be short-lived. A slower eating rate and a delayed gastric emptying rate can partly explain for the stronger satiating properties of high viscous semi-solid foods.
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Affiliation(s)
- Yong Zhu
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, United States of America
| | - Walter H. Hsu
- Department of Biomedical Sciences, Iowa State University, Ames, Iowa, United States of America
| | - James H. Hollis
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, United States of America
- * E-mail:
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145
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Almiron-Roig E, Palla L, Guest K, Ricchiuti C, Vint N, Jebb SA, Drewnowski A. Factors that determine energy compensation: a systematic review of preload studies. Nutr Rev 2013; 71:458-73. [PMID: 23815144 PMCID: PMC3746122 DOI: 10.1111/nure.12048] [Citation(s) in RCA: 148] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Insufficient energy compensation after a preload (meal, snack, or beverage) has been associated with excess energy intake, but experimental studies have used heterogeneous methodologies, making energy compensation difficult to predict. The aim of this systematic review was to analyze the relative contributions of two key variables, preload physical form and intermeal interval (IMI), to differences in energy compensation. Forty-eight publications were included, from which percent energy compensation (%EC) data were extracted for 253 interventions (121 liquid, 69 semisolid, 20 solid, and 43 composite preloads). Energy compensation ranged from −370% (overconsumption, mostly of liquids) to 450% (overcompensation). A meta-regression analysis of studies reporting positive energy compensation showed that IMI (as the predominant factor) together with preload physical form and energy contributed significantly to %EC differences, accounting for 50% of the variance, independently from gender and BMI. Energy compensation was maximized when the preload was in semisolid/solid form and the IMI was 30–120 min. These results may assist in the interpretation of studies assessing the relative efficacy of interventions to enhance satiety, including functional foods and weight management products.
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Affiliation(s)
- Eva Almiron-Roig
- Elsie Widdowson Laboratory, MRC Human Nutrition Research, Cambridge, UK.
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146
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Prospective study of changes in sugar-sweetened beverage consumption and the incidence of the metabolic syndrome and its components: the SUN cohort. Br J Nutr 2013; 110:1722-31. [DOI: 10.1017/s0007114513000822] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The incidence of the metabolic syndrome (MetS) is increasing and lifestyle behaviours may play a role. The aim of the present study was to prospectively assess the association between changes in the consumption of sugar-sweetened beverages (SSB) and the incidence of the MetS and its components in a Spanish cohort of university graduates. We included 8157 participants initially free of the MetS and followed up during at least 6 years. SSB consumption was collected by a FFQ previously validated in Spain. The change in SSB consumption was calculated as the difference between SSB consumption at a 6-year follow-up and baseline consumption. The MetS was defined according to the International Diabetes Federation and the American Heart Association/National Heart, Lung, and Blood Institute's new definition of the MetS that had harmonised previous definitions. The associations between changes in SSB intake and the MetS were examined using multiple logistic regression. We observed 361 incident cases of the MetS. Participants who increased their consumption of SSB (upper v. lower quintile) had a significantly higher risk of developing the MetS (adjusted OR 2·2, 95 % CI 1·4, 3·5; P for trend = 0·003). Similarly, they presented a significantly higher risk of developing high blood pressure (adjusted OR 1·6, 95 % CI 1·3, 2·1), central obesity (adjusted OR 2·3, 95 % CI 1·9, 2·7), hypertriacylglycerolaemia (adjusted OR 1·7, 95 % CI 1·1, 2·6) or impaired fasting glucose (adjusted OR 1·6, 95 % CI 1·1, 2·2). In conclusion, an increase in SSB consumption was associated with a higher risk of developing the MetS and other metabolic disorders after 6 years of follow-up in a Mediterranean cohort of university graduates.
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147
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Fagherazzi G, Vilier A, Saes Sartorelli D, Lajous M, Balkau B, Clavel-Chapelon F. Consumption of artificially and sugar-sweetened beverages and incident type 2 diabetes in the Etude Epidemiologique aupres des femmes de la Mutuelle Generale de l'Education Nationale-European Prospective Investigation into Cancer and Nutrition cohort. Am J Clin Nutr 2013; 97:517-23. [PMID: 23364017 DOI: 10.3945/ajcn.112.050997] [Citation(s) in RCA: 164] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
BACKGROUND It has been extensively shown, mainly in US populations, that sugar-sweetened beverages (SSBs) are associated with increased risk of type 2 diabetes (T2D), but less is known about the effects of artificially sweetened beverages (ASBs). OBJECTIVE We evaluated the association between self-reported SSB, ASB, and 100% fruit juice consumption and T2D risk over 14 y of follow-up in the French prospective Etude Epidémiologique auprès des femmes de la Mutuelle Générale de l'Education Nationale-European Prospective Investigation into Cancer and Nutrition cohort. DESIGN A total of 66,118 women were followed from 1993, and 1369 incident cases of T2D were diagnosed during the follow-up. Cox regression models were used to estimate HRs and 95% CIs for T2D risk. RESULTS The average consumption of sweetened beverages in consumers was 328 and 568 mL/wk for SSBs and ASBs, respectively. Compared with nonconsumers, women in the highest quartiles of SSB and ASB consumers were at increased risk of T2D with HRs (95% CIs) of 1.34 (1.05, 1.71) and 2.21 (1.56, 3.14) for women who consumed >359 and >603 mL/wk of SSBs and ASBs, respectively. Strong positive trends in T2D risk were also observed across quartiles of consumption for both types of beverage (P = 0.0088 and P < 0.0001, respectively). In sensitivity analyses, associations were partly mediated by BMI, although there was still a strong significant independent effect. No association was observed for 100% fruit juice consumption. CONCLUSIONS Both SSB consumption and ASB consumption were associated with increased T2D risk. We cannot rule out that factors other than ASB consumption that we did not control for are responsible for the association with diabetes, and randomized trials are required to prove a causal link between ASB consumption and T2D.
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Affiliation(s)
- Guy Fagherazzi
- Center for Research in Epidemiology and Population Health, Villejuif, France
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Abstract
To understand the influence of food form on satiety, 19 male participants attended two separate test sessions to consume either a liquid-solid meal (LS), which consisted of whole pieces of vegetable in a broth, or a liquid version of the same ingredients [liquid meal (LM)]. Following this meal, appetite questionnaires and blood samples were collected at regular intervals over 3 h. An ad libitum meal was then served and the amount eaten recorded. Fullness and preoccupation with food were higher following the LM compared with the LS (p = 0.001 and p = 0.031, respectively). Postprandial plasma concentration of cholecystokinin (p < 0.001) and insulin (p < 0.001) was higher and plasma glucose concentration was lower (p = 0.003) following the LM compared with the LS. However, there was no difference in the food intake at the subsequent meal. These results suggest that food form has a limited effect on satiety; however, the influence of the postprandial insulin response warrants further attention.
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Affiliation(s)
- Yong Zhu
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011, USA
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Gibson S, Shirreffs SM. Beverage consumption habits "24/7" among British adults: association with total water intake and energy intake. Nutr J 2013. [PMID: 23305461 DOI: 10.1186/1475‐2891‐12‐9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Various recommendations exist for total water intake (TWI), yet it is seldom reported in dietary surveys. Few studies have examined how real-life consumption patterns, including beverage type, variety and timing relate to TWI and energy intake (EI). METHODS We analysed weighed dietary records from the National Diet and Nutrition Survey of 1724 British adults aged 19-64 years (2000/2001) to investigate beverage consumption patterns over 24 hrs and 7 days and associations with TWI and EI. TWI was calculated from the nutrient composition of each item of food and drink and compared with reference values. RESULTS Mean TWI was 2.53 L (SD 0.86) for men and 2.03 L (SD 0.71) for women, close to the European Food Safety Authority "adequate Intake" (AI) of 2.5 L and 2 L, respectively. However, for 33% of men and 23% of women TWI was below AI and TWI:EI ratio was <1 g/kcal. Beverages accounted for 75% of TWI. Beverage variety was correlated with TWI (r 0.34) and more weakly with EI (r 0.16). Beverage consumption peaked at 0800 hrs (mainly hot beverages/ milk) and 2100 hrs (mainly alcohol). Total beverage consumption was higher at weekends, especially among men. Overall, beverages supplied 16% of EI (men 17%, women 14%), alcoholic drinks contributed 9% (men) and 5% (women), milk 5-6%, caloric soft drinks 2%, and fruit juice 1%.In multi-variable regression (adjusted for sex, age, body weight, smoking, dieting, activity level and mis-reporting), replacing 100 g of caloric beverages (milk, fruit juice, caloric soft drinks and alcohol) with 100 g non-caloric drinks (diet soft drinks, hot beverages and water) was associated with a reduction in EI of 15 kcal, or 34 kcal if food energy were unchanged. Using within-person data (deviations from 7-day mean) each 100 g change in caloric beverages was associated with 29 kcal change in EI or 35 kcal if food energy were constant. By comparison the calculated energy content of caloric drinks consumed was 47 kcal/100 g. CONCLUSIONS TWI and beverage consumption are closely related, and some individuals appeared to have low TWI. Compensation for energy from beverages may occur but is partial. A better understanding of interactions between drinking and eating habits and their impact on water and energy balance would give a firmer basis to dietary recommendations.
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150
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Gibson S, Shirreffs SM. Beverage consumption habits "24/7" among British adults: association with total water intake and energy intake. Nutr J 2013; 12:9. [PMID: 23305461 PMCID: PMC3575376 DOI: 10.1186/1475-2891-12-9] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2012] [Accepted: 12/21/2012] [Indexed: 11/18/2022] Open
Abstract
Background Various recommendations exist for total water intake (TWI), yet it is seldom reported in dietary surveys. Few studies have examined how real-life consumption patterns, including beverage type, variety and timing relate to TWI and energy intake (EI). Methods We analysed weighed dietary records from the National Diet and Nutrition Survey of 1724 British adults aged 19–64 years (2000/2001) to investigate beverage consumption patterns over 24 hrs and 7 days and associations with TWI and EI. TWI was calculated from the nutrient composition of each item of food and drink and compared with reference values. Results Mean TWI was 2.53 L (SD 0.86) for men and 2.03 L (SD 0.71) for women, close to the European Food Safety Authority “adequate Intake” (AI) of 2.5 L and 2 L, respectively. However, for 33% of men and 23% of women TWI was below AI and TWI:EI ratio was <1 g/kcal. Beverages accounted for 75% of TWI. Beverage variety was correlated with TWI (r 0.34) and more weakly with EI (r 0.16). Beverage consumption peaked at 0800 hrs (mainly hot beverages/ milk) and 2100 hrs (mainly alcohol). Total beverage consumption was higher at weekends, especially among men. Overall, beverages supplied 16% of EI (men 17%, women 14%), alcoholic drinks contributed 9% (men) and 5% (women), milk 5-6%, caloric soft drinks 2%, and fruit juice 1%. In multi-variable regression (adjusted for sex, age, body weight, smoking, dieting, activity level and mis-reporting), replacing 100 g of caloric beverages (milk, fruit juice, caloric soft drinks and alcohol) with 100 g non-caloric drinks (diet soft drinks, hot beverages and water) was associated with a reduction in EI of 15 kcal, or 34 kcal if food energy were unchanged. Using within-person data (deviations from 7-day mean) each 100 g change in caloric beverages was associated with 29 kcal change in EI or 35 kcal if food energy were constant. By comparison the calculated energy content of caloric drinks consumed was 47 kcal/100 g. Conclusions TWI and beverage consumption are closely related, and some individuals appeared to have low TWI. Energy from beverages may be partly compensated. A better understanding of interactions between drinking and eating habits and their impact on water and energy balance would give a firmer basis to dietary recommendations.
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