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Yan Y, Yu H, Han P. High perceived stress is associated with decreased sensory-specific satiety in humans. Physiol Behav 2024; 277:114482. [PMID: 38316171 DOI: 10.1016/j.physbeh.2024.114482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 01/16/2024] [Accepted: 02/02/2024] [Indexed: 02/07/2024]
Abstract
Previous studies have shown that chronic stress increases food intake. One possible mechanism may be due to altered sensory-specific satiety (SSS) among people with high level of chronic stress. In the current study, seventy-six participants were divided into either high-stress or low-stress groups according to their Perceived Stress Scale (PSS) scores. Participants were assigned to consume one of two foods (banana milk and corn soup) ad libitum until they felt comfortably satiated. Before and after eating, participants rated their liking and wanting for the flavor and the odor (via retronasal and orthonasal routes) of the eaten and uneaten foods. Individual interoceptive sensibility and eating behavior were measured using the Multidimensional Assessment of Interoceptive Awareness (MAIA) and Reasons Individuals Stop Eating Questionnaire (RISE-Q-15), respectively. Compared to the low-stress group, the high-stress group demonstrated blunted SSS to the whole food flavor. No significant difference was found for olfactory-specific satiety (retronasal or orthonasal) between the two groups. In addition, across the whole sample of participants, MAIA total score was positively associated with the magnitude of SSS (r = 0.29, p = 0.01). These results indicate that chronic perceived stress may play a role in the experience of reward during eating.
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Affiliation(s)
- Yuqing Yan
- Faculty of Psychology, Southwest University, Chongqing, China
| | - Haiyang Yu
- Faculty of Psychology, Southwest University, Chongqing, China
| | - Pengfei Han
- Faculty of Psychology, Southwest University, Chongqing, China; MOE Key Laboratory of Cognition and Personality, Southwest University, Chongqing, China.
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2
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Moore H, White MJ, Finlayson G, King N. Response inhibition training as an intervention to modify liking and wanting for foods based on energy density: a proof of concept study. J Behav Med 2024; 47:271-281. [PMID: 37814036 PMCID: PMC10944450 DOI: 10.1007/s10865-023-00453-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Accepted: 09/24/2023] [Indexed: 10/11/2023]
Abstract
The ubiquity of energy-dense, processed foods has been implicated as a salient feature of the modern 'obesogenic' environment. Cognitive strategies, such as response inhibition training, have been demonstrated to reduce the hedonic value of such foods in previous studies. However, this effect has generally been inconsistent or heterogenous, depending on the outcome measure, characteristics of the sample, and the specificity of food stimuli. Characterising the extent of generalised effects may help define the application of this type of intervention in natural settings. A repeated-measures, proof-of-concept study, using mobile app-based response inhibition training (RIT) versus a control app-based activity (N = 25), was undertaken to establish the valid application of a food reward measure to assess intervention efficacy. Liking (i.e., affect) and wanting (i.e., motivation) for food stimuli categorised by energy density were taken concurrently pre- and post-training. A statistically significant reduction in explicit liking, but not implicit wanting, for foods irrespective of their energy density was observed during the RIT app-based training session relative to the control (p = .041, ηp2 = .16). However, effect sizes associated with devaluation of energy-dense relative to low calorie food stimuli, although non-significant, were higher when measured as implicitly wanting (p = .098, ηp2 = .11) than explicit liking (p = .756, ηp2 = .00). Trends in explicit stimulus evaluations were empirically discordant from implicit evaluations for low calorie foods in particular. Additional research is needed to investigate whether these trends are reproducible with larger samples, trained and novel food stimuli in outcome measures, and more comprehensive training protocols.
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Affiliation(s)
- Halim Moore
- School of Exercise and Nutrition Sciences, Queensland University of Technology, 60 Musk Avenue, Kelvin Grove, 4059, Australia.
| | - Melanie J White
- School of Psychology and Counselling, Queensland University of Technology, Kelvin Grove, 4059, Australia
| | | | - Neil King
- School of Exercise and Nutrition Sciences, Queensland University of Technology, 60 Musk Avenue, Kelvin Grove, 4059, Australia
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3
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Carraça EV, Nunes CL, Santos I, Finlayson G, Silva AM. Food reward associations with motivational eating behavior traits and body mass index in Portuguese former elite athletes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2336-2345. [PMID: 37968966 DOI: 10.1002/jsfa.13134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 11/07/2023] [Accepted: 11/16/2023] [Indexed: 11/17/2023]
Abstract
BACKGROUND Motivational eating behavior traits (i.e. eating motivations and intuitive eating) have an important role in body weight regulation, as do food reward processes. Their associations might help explain different responses to food stimulus in the current environment but have never been explored. This study's primary goal was to investigate food reward associations with eating motivations, intuitive eating dimensions and body mass index in former Portuguese elite athletes with overweight/obesity. As a first step, a cultural adaptation of the Leeds Food Preference Questionnaire (LFPQ) was created and validated in an online-surveyed Portuguese sample. RESULTS Step 1: Analysis from an online survey (N = 348; 69.8% female) conducted to validate the food images from the cultural adaptation of the LFPQ showed that most food images were properly recognized in terms of their fat and sweet content by the Portuguese population, except for some savory items. Step 2: Regarding our primary analysis in 94 former elite athletes with overweight/obesity, self-determined motivations to regulate eating and (to a lower extent) more body-food congruent choices (both markers for healthier eating behaviors) were associated with more favorable food reward outcomes, as opposed to non-self-determined motivations. Less emotional (more intuitive) eaters presented higher implicit wanting for low-fat sweet foods compared to more emotional eaters. CONCLUSION These findings suggest LFPQ usefulness to evaluate food preferences and detect relevant associations between food reward and motivational eating behavior traits in former elite athletes with overweight/obesity. Health professionals are encouraged to create need-supportive environments that foster self-determined motivations and help individuals make healthier food choices. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Eliana V Carraça
- Centro de Investigação em Educação Física, Desporto, Exercício e Saúde (CIDEFES), Universidade Lusófona, Lisboa, Portugal
| | - Catarina L Nunes
- Centro Interdisciplinar para o Estudo da Performance Humana (CIPER), Faculdade de Motricidade Humana, Universidade de Lisboa, Lisboa, Portugal
| | - Inês Santos
- Laboratório de Nutrição, Faculdade de Medicina, Centro Académico de Medicina de Lisboa, Instituto de Saúde Ambiental (ISAMB), Faculdade de Medicina, Universidade de Lisboa, Lisboa, Portugal
| | - Graham Finlayson
- Appetite Control Energy Balance Group, School of Psychology, University of Leeds, Leeds, UK
| | - Analiza M Silva
- Centro Interdisciplinar para o Estudo da Performance Humana (CIPER), Faculdade de Motricidade Humana, Universidade de Lisboa, Lisboa, Portugal
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Bettadapura S, Dowling K, Jablon K, Al-Humadi AW, le Roux CW. Changes in food preferences and ingestive behaviors after glucagon-like peptide-1 analog treatment: techniques and opportunities. Int J Obes (Lond) 2024:10.1038/s41366-024-01500-y. [PMID: 38454010 DOI: 10.1038/s41366-024-01500-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/14/2023] [Revised: 02/08/2024] [Accepted: 02/15/2024] [Indexed: 03/09/2024]
Abstract
BACKGROUND Glucagon-like peptide-1 (GLP-1) analogs are approved for the treatment of obesity in adults and adolescents. Reports have emerged that the weight loss effect of these medications may be related to changes in food preferences and ingestive behaviors following the treatment. Understanding the mechanisms which impact ingestive behavior could expand opportunities to develop more refined and personalized treatment options for obesity. METHODS Recent studies investigating the relationship between GLP-1 analogs and ingestive behaviors were retrieved from PubMed using the search terms: "obesity," "food preference," "taste," "ingestive behavior," "weight loss medication," "anti-obesity medication," "GLP-1 analog," "tirzepatide," "liraglutide," "semaglutide." Measurement tools were studied to compare variables used to assess food intake behavior. The main outcomes from each study were analyzed to evaluate the current standing and future directions of appetitive, ingestive, and consummatory behaviors and their association with GLP-1 analogs. RESULTS Thus far, studies have primarily explored the weight loss phase and report decreased short-term appetite and food intake upon treatment. However, research during the weight maintenance phase and objective measurements of food intake are notably sparse. Additionally, verbal reports have been primarily used to examine food intake, which can be susceptible to subjectivity. CONCLUSIONS Elucidating the relationship between GLP-1 analogs and ingestive behavior could reveal additional parameters which contribute to their anti-obesity effects. To better understand these mechanisms, it is imperative to consider objective measurements of food intake in future studies. Several measurement tools have been adapted to measure variables of food behavior in humans, and each must be carefully considered with their strengths and limitations to develop optimal investigations.
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Affiliation(s)
- Sahana Bettadapura
- Department of Neurosurgery, University of Arkansas for Medical Sciences, Little Rock, AR, USA
| | | | - Kelli Jablon
- Renaissance School of Medicine, Stonybrook University, Stonybrook, NY, USA
| | - Ahmed W Al-Humadi
- Diabetes Complications Research Centre, University College Dublin, Belfield, Ireland
| | - Carel W le Roux
- Diabetes Complications Research Centre, University College Dublin, Belfield, Ireland.
- Diabetes Research Centre, Ulster University, Belfast, UK.
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Thivel D, Oustric P, Beaulieu K, Moore H, Bonjean L, Loglisci J, Georges M, Miyashita M, Boirie Y, Pereira B, Finlayson G. Development, sensitivity and reliability of a French version of the Leeds Food Preference Questionnaire (LFPQ-fr) for the evaluation of food preferences and reward. Physiol Behav 2023; 267:114187. [PMID: 37080481 DOI: 10.1016/j.physbeh.2023.114187] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 04/02/2023] [Accepted: 04/09/2023] [Indexed: 04/22/2023]
Abstract
BACKGROUND . There is a growing global interest in the evaluation of food reward, necessitating the adaptation of culturally appropriate instruments for use in empirical studies. This work presents the development and validation of a culturally adapted French version of the Leeds Food Preference Questionnaire (LFPQ-fr). METHODS . The LFPQ-fr was developed and validated in healthy-weight adults using the following systematic approach: i) selection and validation of appropriate food pictures; ii) linguistic translation of liking and wanting constructs in the target population (n=430; 81% female; 42.2 ± 12.7 years); iii) validation of the sensitivity and reliability of the task performed in a fasted state and in response to a standardized test meal (n=50; 50% female; 30.0 ± 8.4 years). RESULTS . During the first and second phases, the nutritional and perceptual validation of culturally appropriate food pictures and pertinent reward constructs, respectively, was demonstrated in a healthy-weight French sample. Findings from the third phase indicated that all food reward components were sensitive to the test meal and showed moderate to high agreement in both fasted (Lin's CCC =.72-.94) and fed (Lin's CCC = .53-.80) appetitive states between visit 1 (V1) and visit (V2). Except for explicit liking fat bias, all primary outcomes were statistically consistent in fasted and fed states between V1 and V2. Changes in fat and taste biases in response to a standardized meal for all primary outcomes were also consistent between V1 and V2 except for explicit liking fat bias (Lin's CCC = .49- .72). CONCLUSION . The LFPQ-fr developed and tested in this study is a reproducible and reliable method to assess food reward in both the fasted and fed states in a healthy-weight French population.
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Affiliation(s)
- D Thivel
- Laboratory of the Metabolic Adaptations to Exercise under Physiological and Pathological Conditions (AME2P), Clermont Auvergne University, Clermont-Ferrand, France..
| | - P Oustric
- Appetite Control Energy Balance Group, School of Psychology, University of Leeds, Leeds LS2 9JT, UK
| | - K Beaulieu
- Appetite Control Energy Balance Group, School of Psychology, University of Leeds, Leeds LS2 9JT, UK
| | - H Moore
- Laboratory of the Metabolic Adaptations to Exercise under Physiological and Pathological Conditions (AME2P), Clermont Auvergne University, Clermont-Ferrand, France
| | - L Bonjean
- Laboratory of the Metabolic Adaptations to Exercise under Physiological and Pathological Conditions (AME2P), Clermont Auvergne University, Clermont-Ferrand, France
| | - J Loglisci
- Department of Pulmonary Medicine and Intensive Care Unit, Constitutive Reference Center for Rare Pulmonary Diseases, University Hospital, Bourgogne-Franche-Comté, Burgundy University, Dijon, France; Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS UMR6265, INRAE UMR 1324, Université de Bourgogne Franche Comté, Dijon, France
| | - M Georges
- Department of Pulmonary Medicine and Intensive Care Unit, Constitutive Reference Center for Rare Pulmonary Diseases, University Hospital, Bourgogne-Franche-Comté, Burgundy University, Dijon, France; Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS UMR6265, INRAE UMR 1324, Université de Bourgogne Franche Comté, Dijon, France
| | - M Miyashita
- Faculty of Sport Sciences, Waseda University, Saitama 359-1192, Japan
| | - Y Boirie
- CSO-CALORIS, CHU Clermont-Ferrand, Clermont-Ferrand, France; Department of Human Nutrition, CHU Clermont-Ferrand, Clermont-Ferrand, France.
| | - B Pereira
- Biostatistics Unit, DRCI, CHU Clermont-Ferrand, Clermont-Ferrand, France.
| | - G Finlayson
- Appetite Control Energy Balance Group, School of Psychology, University of Leeds, Leeds LS2 9JT, UK
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Imagined eating - An investigation of priming and sensory-specific satiety. Appetite 2023; 182:106421. [PMID: 36528255 DOI: 10.1016/j.appet.2022.106421] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 12/05/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022]
Abstract
While obesity remains a pressing issue, the wider population continues to be exposed to more digital food content than ever before. Much research has demonstrated the priming effect of visual food content, i.e., exposure to food cues increasing appetite and food intake. In contrast, some recent research points out that repeated imagined consumption can facilitate satiate and decrease food intake. Such findings have been suggested as potential remedies to excessive food cue exposure. However, the practically limitless variety of digital food content available today may undermine satiation attempts. The present work aims to replicate and extend prior findings by introducing a within-subjects baseline comparison, disentangling general and (sensory-) specific eating desires, as well as considering the moderating influence of visual and flavour stimulus variety. Three online studies (n = 1149 total) manipulated food colour and flavour variety and reproducibly revealed a non-linear dose-response pattern of imagined eating: 3 repetitions primed, while 30 repetitions satiated. Priming appeared to be specific to the taste of the exposed stimulus, and satiation, contrary to prior literature, appeared to be more general. Neither colour nor flavour variety reliably moderated any of the responses. Therefore, the results suggest that a more pronounced variety may be required to alter imagery-induced satiation.
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Exploratory analysis of eating- and physical activity-related outcomes from a randomized controlled trial for weight loss maintenance with exercise and liraglutide single or combination treatment. Nat Commun 2022; 13:4770. [PMID: 35970829 PMCID: PMC9378667 DOI: 10.1038/s41467-022-32307-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Accepted: 07/26/2022] [Indexed: 11/09/2022] Open
Abstract
Weight regain after weight loss remains a major challenge in obesity treatment and may involve alteration of eating and sedentary behavior after weight loss. In this randomized, controlled, double-blind trial, adults with obesity were randomized, in a 1:1:1:1 ratio stratified by sex and age group (<40 years and ≥40 years), to one-year weight loss maintenance with exercise, the GLP-1 receptor agonist liraglutide, or the combination, as compared with placebo, after low-calorie diet-induced weight loss. Primary outcome was change in body weight, which has been published. Here, we investigated the effects of weight loss maintenance with exercise, liraglutide, or the combination on weight loss-induced changes in the pre-specified explorative outcomes, eating and sedentary behavior in 130 participants who completed the trial according to the study protocol (exercise (n = 26), liraglutide (n = 36), combination (n = 29), and placebo (n = 39)). One year after weight loss, the placebo group had decreased postprandial appetite suppression score by 14%, and increased sedentary time by 31 min/day and regained weight. Liraglutide prevented the decrease in postprandial appetite suppression score compared with placebo (0% vs. -14%; P = 0.023) and maintained weight loss. Exercise after weight loss did not increase appetite or sedentary behavior compared with placebo, despite increased exercise energy expenditure and maintained weight loss. The combination of exercise and liraglutide increased cognitive restraint score (13% vs. -9%; P = 0.042), reflecting a conscious restriction of food intake, and decreased sedentary time by 41 min/day (-10 vs. 31 min/day; 95%CI, -82.3 to -0.2; P = 0.049) compared with placebo, which may have facilitated the additional weight loss. Targeting both eating and sedentary behavior could be the most effective for preventing weight regain.Trial registration: EudraCT number, 2015-005585-32; clinicaltrials.gov number, NCT04122716.
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de Wouters d’Oplinter A, Huwart SJP, Cani PD, Everard A. Gut microbes and food reward: From the gut to the brain. Front Neurosci 2022; 16:947240. [PMID: 35958993 PMCID: PMC9358980 DOI: 10.3389/fnins.2022.947240] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Accepted: 07/04/2022] [Indexed: 11/13/2022] Open
Abstract
Inappropriate food intake behavior is one of the main drivers for fat mass development leading to obesity. Importantly the gut microbiota-mediated signals have emerged as key actors regulating food intake acting mainly on the hypothalamus, and thereby controlling hunger or satiety/satiation feelings. However, food intake is also controlled by the hedonic and reward systems leading to food intake based on pleasure (i.e., non-homeostatic control of food intake). This review focus on both the homeostatic and the non-homeostatic controls of food intake and the implication of the gut microbiota on the control of these systems. The gut-brain axis is involved in the communications between the gut microbes and the brain to modulate host food intake behaviors through systemic and nervous pathways. Therefore, here we describe several mediators of the gut-brain axis including gastrointestinal hormones, neurotransmitters, bioactive lipids as well as bacterial metabolites and compounds. The modulation of gut-brain axis by gut microbes is deeply addressed in the context of host food intake with a specific focus on hedonic feeding. Finally, we also discuss possible gut microbiota-based therapeutic approaches that could lead to potential clinical applications to restore food reward alterations. Therapeutic applications to tackle these dysregulations is of utmost importance since most of the available solutions to treat obesity present low success rate.
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Moore H, White MJ, Finlayson G, King N. Exploring acute and non-specific effects of mobile app-based response inhibition training on food evaluation and intake. Appetite 2022; 178:106181. [PMID: 35870536 DOI: 10.1016/j.appet.2022.106181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 06/30/2022] [Accepted: 07/16/2022] [Indexed: 11/27/2022]
Abstract
Previous studies have demonstrated that response inhibition training can modify the appeal of palatable and energy-dense foods, thus serving as a potential intervention for weight management, via changes in food selection and intake. However, empirical findings of efficacy have been inconsistent across studies due to heterogenous approaches to measuring salient appetitive outcomes, training implementation strategies, and sample recruitment. Systematic assessment of both affective and motivational components of food reward may help characterise to what extent devaluation can be generalised to nutritionally similar foods post-training. In this mixed factorial experiment, a non-clinical, adult sample completed time-matched single sessions with mobile app-based response inhibition training and control tasks of short (12 min; n = 27) or long (20 min; n = 25) duration. Participants were assessed on two discrete facets of food reward pre- and post-training: pleasure (i.e., explicit liking) and desire (i.e., implicit wanting) for non-specific (i.e., novel) food stimuli differing in energy-density. Consumption of snacks categorised by energy density was also assessed in a laboratory ad libitum taste test post-training. No significant differences were found between intervention and control sessions on explicit liking or implicit wanting for non-specific energy-dense foods. Moreover, participants ate a similar volume of snack foods during both sessions. Training duration did not significantly moderate differences between intervention and control sessions in primary outcomes. Variance between intervention and control sessions in chocolate intake and frequency of choice for energy-dense foods, but not explicit liking, was associated with a higher BMI. Methodological and theoretical implications for appropriate intervention implementation and underlying mechanisms, respectively, are discussed.
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Affiliation(s)
- Halim Moore
- Queensland University of Technology, School of Exercise and Nutrition Sciences, Kelvin Grove, 4059, Australia.
| | - Melanie J White
- Queensland University of Technology, School of Psychology and Counselling, Kelvin Grove, 4059, Australia
| | | | - Neil King
- Queensland University of Technology, School of Exercise and Nutrition Sciences, Kelvin Grove, 4059, Australia
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Why Being 'Stressed' Is 'Desserts' in Reverse-The Effect of Acute Psychosocial Stress on Food Pleasure and Food Choice. Foods 2022; 11:foods11121756. [PMID: 35741954 PMCID: PMC9222595 DOI: 10.3390/foods11121756] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/10/2022] [Accepted: 06/10/2022] [Indexed: 12/04/2022] Open
Abstract
The link between acute stress, food pleasure and eating behavior in humans by employing measures of individual reward mechanisms has not been investigated as of yet. Having these insights is key to understanding why many people experience a change in eating behavior when experiencing stress. Thirty-five Danes (mean age 21.71 years) underwent a stress-inducing and relaxation-inducing task based on a randomized cross-over study design. Both tasks were combined with the Leeds Food Preference Questionnaire, to investigate the effect of stress on specific measures of food reward. Furthermore, participants chose a snack, as a covert measure of actual food choice. The study found no effect on explicit liking, explicit wanting or relative preference. For implicit wanting, an effect was detected on high-fat sweet foods, with increasing scores for the stress-induced condition. Moreover, 54% chose a different snack following the stress-inducing condition. Interestingly, 14% chose to change their snack choice to no snack at all. Results suggest acute psychosocial stress can increase cravings for highly palatable foods for some, while for others an experience of loss of appetite prevails. Overall, this study points to a further understanding of why consumers have issues with making healthy food choices, ultimately affecting public health too.
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Appetite Changes in Weight Regain and Weight Maintenance After Roux-en-Y Gastric Bypass. Obes Surg 2022; 32:1-12. [PMID: 35441332 DOI: 10.1007/s11695-022-06061-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 04/11/2022] [Accepted: 04/13/2022] [Indexed: 10/18/2022]
Abstract
PURPOSE Roux-en-Y gastric bypass (RYGB) surgery produces significant weight loss. However, a number of patients experience weight regain years after surgery. Factors driving weight regain after surgical interventions are currently being explored. Our objective was to investigate appetite-related measures associated with weight regain after RYGB surgery. MATERIALS AND METHODS Using a cross-sectional design, 29 participants (49.6 ± 9.1 years of age; current BMI 32.4 ± 4.7 kg/m2, 43.6 ± 8.9 months post-RYGB) were stratified into tertiles according to weight regain per month after nadir (weight maintenance (WM), n = 9; low weight regain (LWR), n = 10; and high weight regain (HWR), n = 10). The average weight regain was, by design, significantly different between the groups (WM = 2.2 ± 2.5 kg; LWR = 10.0 ± 3.4 kg; HWR = 14.9 ± 6.3 kg regained, p < 0.05). Appetite (visual analog scales), olfactory performance ("sniffin sticks"), eating behaviors (Three Factor Eating Questionnaire), food reward (Leeds Food Preference Questionnaire), and appetite-related hormones (ghrelin, PYY, GLP-1 and leptin) were measured fasting and in response to a standardized test meal. RESULTS Dietary restraint was significantly higher than clinical cutoffs in WM and LWR (p < 0.05). As expected, significant time effects were noted for ghrelin, PYY, and GLP-1, but there were no group differences. CONCLUSION The results suggest that appetite-related outcomes are similar across individuals who have maintained weight loss and experienced regain following RYGB.
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Sensory specific satiety or appetite? Investigating effects of retronasally-introduced aroma and taste cues on subsequent real-life snack intake. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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13
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Pedersen H, Beaulieu K, Finlayson G, Færch K, Jørgensen ME, Lewis JI, Lind MV, Lauritzen L, Quist JS. Food Reward after a Traditional Inuit or a Westernised Diet in an Inuit Population in Greenland. Nutrients 2022; 14:nu14030561. [PMID: 35276918 PMCID: PMC8839061 DOI: 10.3390/nu14030561] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 01/14/2022] [Accepted: 01/22/2022] [Indexed: 12/17/2022] Open
Abstract
The food availability and dietary behaviours in Greenland have changed with increasing Westernisation. Food reward is an important driver of food choice and intake, which has not previously been explored in the Arctic population. The aim of this study was to explore differences in food reward after a four-week intervention period with a traditional Inuit diet (TID) or Westernised diet (WD) in Inuit populations in Northern and Western Greenland. This cross-sectional analysis included 44 adults (n = 20 after TID and n = 24 after WD). We assessed the food reward components, explicit liking and implicit wanting, using the Leeds Food Preference Questionnaire under standardised conditions 60 min after drinking a glucose drink as part of an oral glucose tolerance test after four weeks following a TID or WD. The food intake was assessed using food frequency questionnaires. The intervention groups differed only in implicit wanting for high-fat sweet foods, with higher implicit wanting among the participants following TID compared to WD. Both groups had lower explicit liking and implicit wanting for sweet relative to savoury foods and for high-fat relative to low-fat foods. This exploratory study can guide future studies in Inuit populations to include measures of food reward to better understand food intake in the Arctic.
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Affiliation(s)
- Hanne Pedersen
- Clinical Research, Copenhagen University Hospital—Steno Diabetes Center Copenahgen, Borgmester Ib Juuls Vej 83, DK-2730 Herlev, Denmark; (K.B.); (G.F.); (K.F.); (J.S.Q.)
- National Institute of Public Health, University of Southern Denmark, Studiestræde 6, DK-1455 Copenhagen, Denmark;
- Correspondence:
| | - Kristine Beaulieu
- Clinical Research, Copenhagen University Hospital—Steno Diabetes Center Copenahgen, Borgmester Ib Juuls Vej 83, DK-2730 Herlev, Denmark; (K.B.); (G.F.); (K.F.); (J.S.Q.)
- Appetite Control and Energy Balance Research, School of Psychology, University of Leeds, Leeds LS2 9JT, UK
| | - Graham Finlayson
- Clinical Research, Copenhagen University Hospital—Steno Diabetes Center Copenahgen, Borgmester Ib Juuls Vej 83, DK-2730 Herlev, Denmark; (K.B.); (G.F.); (K.F.); (J.S.Q.)
- Appetite Control and Energy Balance Research, School of Psychology, University of Leeds, Leeds LS2 9JT, UK
| | - Kristine Færch
- Clinical Research, Copenhagen University Hospital—Steno Diabetes Center Copenahgen, Borgmester Ib Juuls Vej 83, DK-2730 Herlev, Denmark; (K.B.); (G.F.); (K.F.); (J.S.Q.)
- Department of Biomedical Sciences, University of Copenhagen, DK-2200 Copenhagen, Denmark
| | - Marit Eika Jørgensen
- National Institute of Public Health, University of Southern Denmark, Studiestræde 6, DK-1455 Copenhagen, Denmark;
- Clinical Epidemiology, Steno Diabetes Center Copenhagen, Borgmester Ib Juuls Vej 83, DK-2730 Herlev, Denmark
- Steno Diabetes Center Greenland, Dronning Ingrids Vej, Nuuk 3900, Greenland
| | - Jack Ivor Lewis
- Department of Nutrition, Exercise and Sports, University of Copenhagen, DK-2200 Copenhagen N, Denmark; (J.I.L.); (M.V.L.); (L.L.)
| | - Mads Vendelbo Lind
- Department of Nutrition, Exercise and Sports, University of Copenhagen, DK-2200 Copenhagen N, Denmark; (J.I.L.); (M.V.L.); (L.L.)
| | - Lotte Lauritzen
- Department of Nutrition, Exercise and Sports, University of Copenhagen, DK-2200 Copenhagen N, Denmark; (J.I.L.); (M.V.L.); (L.L.)
| | - Jonas Salling Quist
- Clinical Research, Copenhagen University Hospital—Steno Diabetes Center Copenahgen, Borgmester Ib Juuls Vej 83, DK-2730 Herlev, Denmark; (K.B.); (G.F.); (K.F.); (J.S.Q.)
- Appetite Control and Energy Balance Research, School of Psychology, University of Leeds, Leeds LS2 9JT, UK
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14
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Does odour priming influence snack choice? - An eye-tracking study to understand food choice processes. Appetite 2022; 168:105772. [PMID: 34715244 DOI: 10.1016/j.appet.2021.105772] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 10/02/2021] [Accepted: 10/21/2021] [Indexed: 12/26/2022]
Abstract
Awareness of food sensory cues in our surroundings may influence our eating behaviour in different ways. For example, exposure to non-consciously perceived odours may influence food choice but not appetite. Moreover, this type of exposure may mainly influence the food choice of starters or desserts but not of main courses. This infers that odour priming may influence impulsive or rewarding food choice but may not overrule our habits concerning the choice of a main meal. It is crucial to understand the role of odour priming on eating behaviour and how people can be steered towards healthier options. Implicit measures, such as visual attention, may be central to understand the food choice process. Therefore, we aimed to determine how non-conscious exposure to odours affect congruent snack choice (i.e. with similar taste characteristics) and whether this is modulated by visual attention. A total of 53 healthy young adults took part in a cross-over study which consisted of two test sessions. In each test session, they were non-consciously exposed to an odour that is associated to a sweet or savoury food. Visual attention was investigated by means of a wearable eye-tracker and subsequent snack choice was (covertly) measured. Our results showed that congruent snacks were fixated on first. However, sweet snacks were fixated on more frequently, and for a longer period of time, and were chosen most often, irrespective of the type of odour exposure. Our findings indicate that odour priming might steer the initial orientation towards congruent foods, but other factors (e.g. cognitive) may overrule its effect on the final choice.
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15
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Peng-Li D, Andersen T, Finlayson G, Byrne DV, Wang QJ. The impact of environmental sounds on food reward. Physiol Behav 2021; 245:113689. [PMID: 34954199 DOI: 10.1016/j.physbeh.2021.113689] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2021] [Revised: 10/01/2021] [Accepted: 12/22/2021] [Indexed: 12/19/2022]
Abstract
Wanting and liking are both components of food reward, but they manifest in fundamentally different neural substrates. While wanting denotes anticipatory and motivational behaviors, liking is associated with consummatory and hedonic experiences. These distinct constructs have also been quantitatively dissociated in behavioral paradigms. Indeed, internal, physiological, and interoceptive states affect the degree to which the food presented is valued. However, how contextual sensory cues might impact these appetitive and rewarding responses to food remains unexplored. In light of the increasing empirical focus on sound in food research, we investigated the influence of environmental soundscapes on explicit liking, explicit wanting, implicit wanting, choice frequency, and reaction time of healthy/unhealthy food using an online version of the Leeds Food Preference Questionnaire (LFPQ). Soft nature sounds and loud restaurant noises were employed to induce emotional relaxation and arousal respectively. One hundred and one healthy university students completed a repeated-measure design of the LFPQ; once with each soundscape playing in the background. Generalized linear mixed model analyses detected a significant interaction effect between soundscape and food type on choice frequency, yet the post hoc analyses did not reach significance. No interaction effects between soundscape and food type on wanting or liking were discovered. However, hypothesis-driven analyses found that nature sounds increased explicit liking of healthy (vs. unhealthy) foods, while no effect of soundscape on any wanting measures (explicit or implicit) were observed. Finally, exploratory analyses indicated that restaurant noise (vs. nature sound) induced faster response times for both healthy and unhealthy foods. The study exemplifies that in an online setting, contextual auditory manipulation of certain food reward measures and decision processes is feasible.
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Affiliation(s)
- Danni Peng-Li
- Food Quality Perception & Society Team, iSENSE Lab, Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus, 8200 Denmark; Sino-Danish College (SDC), University of Chinese Academy of Sciences, Beijing, China; Neuropsychology and Applied Cognitive Neuroscience Laboratory, CAS Key Laboratory of Mental Health, Institute of Psychology, Chinese Academy of Sciences, Beijing, China.
| | - Tjark Andersen
- Food Quality Perception & Society Team, iSENSE Lab, Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus, 8200 Denmark; Sino-Danish College (SDC), University of Chinese Academy of Sciences, Beijing, China
| | - Graham Finlayson
- Appetite & Energy Balance Research Group, University of Leeds, Leeds, United Kingdom
| | - Derek Victor Byrne
- Food Quality Perception & Society Team, iSENSE Lab, Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus, 8200 Denmark; Sino-Danish College (SDC), University of Chinese Academy of Sciences, Beijing, China
| | - Qian Janice Wang
- Food Quality Perception & Society Team, iSENSE Lab, Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus, 8200 Denmark; Sino-Danish College (SDC), University of Chinese Academy of Sciences, Beijing, China
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16
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Chaaban N, Andersen BV. Sensory Specific Desires. The Role of Sensory Taste Exposure in Desire for Food with a Similar or Different Taste Profile. Foods 2021; 10:foods10123005. [PMID: 34945557 PMCID: PMC8701345 DOI: 10.3390/foods10123005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 11/23/2021] [Accepted: 11/26/2021] [Indexed: 11/24/2022] Open
Abstract
The present study investigated how the sensory taste profile of a meal altered the subjective desire, wanting and liking of foods with a sweet, salty, sour, bitter, fatty, and spicy sensory profile, respectively. Participants (n = 85) ate a meal with a pronounced sensory taste profile: (1) sweet, (2) salty, or (3) sweet and salty combined. Self-reports of appetite, pleasantness, and sensory specific desires (SSD) were evaluated over the course of the meal using VAS-scales. SSDs were further studied through alterations in liking and desire for food samples with the main sensory profile being sweet (peach), salty (pretzel), sour (green apple), bitter (dark chocolate), fatty (whipped cream), and spicy (chilli nut), respectively. Consumption of food with a pronounced sensory taste profile was found to suppress the desire for food with a similar sensory taste profile, while the desire for different sensory profiles were enhanced or not affected. Further, when exposed to two pronounced tastes within the same meal, suppression of sensory desires was not only specific for the exposure tastes but tended to go beyond the sensory exposure. The findings suggest that taste variation within a meal holds the potential to create more satisfying meals, which can hinder additional desires after a meal and thus, lower additional calorie intake.
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17
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González A, Sánchez J, de Brugada I. Habituation as an underlying mechanism for Sensory Specific Satiety: An assessment using flavor consumption and preference in rats. Appetite 2021; 169:105821. [PMID: 34808273 DOI: 10.1016/j.appet.2021.105821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 09/28/2021] [Accepted: 11/18/2021] [Indexed: 11/28/2022]
Abstract
Sensory specific satiety refers to a decline in the hedonic value of the sensory properties of a particular food as it is consumed. This phenomenon is characterized by a decrement in responding as a consequence of repeated exposure, is stimulus specific, and recovers after time. All these characteristics are shared with the habituation phenomenon and for this reason, habituation has been proposed as the underlying mechanism that explains this eating regulatory system. However, several studies conducted with human models have yielded mixed results. Using rats as experimental subjects, the present study tested the following three characteristics of habituation within a Sensory Specific Satiety (SSS) framework: spontaneous recovery, dishabituation and the distractor effect. Experiment 1 demonstrated the basic effect of SSS and its spontaneous recovery over time. In Experiment 2 we found that the presentation of a dishabituator after a pre-feeding procedure had no impact on the SSS effect. Finally, in Experiment 3 the presence of a distractor during a pre-feeding procedure did not alter the expression of SSS. These results challenge the idea that SSS constitutes a typical case of habituation, at least with the procedure used here.
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Affiliation(s)
- Ana González
- University of Granada, Departamento de Psicología Experimental, CIMCYC, Universidad de Granada, Spain.
| | - Jesús Sánchez
- University of Granada, Departamento de Psicología Experimental, CIMCYC, Universidad de Granada, Spain.
| | - Isabel de Brugada
- University of Granada, Departamento de Psicología Experimental, CIMCYC, Universidad de Granada, Spain.
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18
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Khan MS, Spann RA, Münzberg H, Yu S, Albaugh VL, He Y, Berthoud HR, Morrison CD. Protein Appetite at the Interface between Nutrient Sensing and Physiological Homeostasis. Nutrients 2021; 13:4103. [PMID: 34836357 PMCID: PMC8620426 DOI: 10.3390/nu13114103] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 11/04/2021] [Accepted: 11/11/2021] [Indexed: 12/19/2022] Open
Abstract
Feeding behavior is guided by multiple competing physiological needs, as animals must sense their internal nutritional state and then identify and consume foods that meet nutritional needs. Dietary protein intake is necessary to provide essential amino acids and represents a specific, distinct nutritional need. Consistent with this importance, there is a relatively strong body of literature indicating that protein intake is defended, such that animals sense the restriction of protein and adaptively alter feeding behavior to increase protein intake. Here, we argue that this matching of food consumption with physiological need requires at least two concurrent mechanisms: the first being the detection of internal nutritional need (a protein need state) and the second being the discrimination between foods with differing nutritional compositions. In this review, we outline various mechanisms that could mediate the sensing of need state and the discrimination between protein-rich and protein-poor foods. Finally, we briefly describe how the interaction of these mechanisms might allow an animal to self-select between a complex array of foods to meet nutritional needs and adaptively respond to changes in either the external environment or internal physiological state.
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Affiliation(s)
| | | | | | | | | | | | | | - Christopher D. Morrison
- Pennington Biomedical Research Center, Baton Rouge, LA 70808, USA; (M.S.K.); (R.A.S.); (H.M.); (S.Y.); (V.L.A.); (Y.H.); (H.-R.B.)
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19
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Appleton KM, Rajska J, Warwick SM, Rogers PJ. No effects of sweet taste exposure at breakfast for 3 weeks on pleasantness, desire for, sweetness or intake of other sweet foods: a randomised controlled trial. Br J Nutr 2021; 127:1-11. [PMID: 34167596 DOI: 10.1017/s000711452100235x] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
This work investigated the effects of repeated sweet taste exposure at breakfast on perceptions and intakes of other sweet foods, while also examining the effects due to duration of exposure (1/3 weeks), test context (breakfast/lunch) and associations between taste perceptions and intakes. Using a randomised controlled parallel-group design, participants (n 54, 18 male, mean age: 23·9 (sd 5·8) years, mean BMI: 23·6 (sd 3·5) kg/m2) were randomised to consume either a sweet breakfast (cereal with sucralose) (n 27) or an equienergetic non-sweet breakfast (plain cereal) (n 27) for 3 weeks. On days 0 (baseline), 7 and 21, pleasantness, desire to eat and sweetness were rated for other sweet and non-sweet foods and sweet food consumption was assessed in an ad libitum meal at breakfast and lunch. Using intention-to-treat analyses, no statistically significant effects of exposure were found at breakfast (largest F2,104 = 1·84, P = 0·17, ηp2 = 0·03) or lunch (largest F1,52 = 1·22, P = 0·27, ηp2 = 0·02), and using Bayesian analyses, the evidence for an absence of effect in all rating measures was strong to very strong (smallest BF01 = 297·97 (BF01error = 2·68 %)). Associations between ratings of pleasantness, desire to eat and intake were found (smallest r = 0·137, P < 0·01). Effects over time regardless of exposure were also found: sugars and percentage energy consumed from sweet foods increased throughout the study (smallest (F2,104 = 4·54, P = 0·01, ηp2 = 0·08). These findings demonstrate no effects of sweet taste exposure at breakfast for 1 or 3 weeks on pleasantness, desire for, sweetness or intakes of other sweet foods in either the same (breakfast) or in a different (lunch) meal context.
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Affiliation(s)
- Katherine M Appleton
- Department of Psychology, Faculty of Science and Technology, Bournemouth University, Poole, UK
| | - Jessica Rajska
- Faculty of Health and Social Sciences, Bournemouth University, Bournemouth, UK
| | - Sarah M Warwick
- Faculty of Health and Social Sciences, Bournemouth University, Bournemouth, UK
| | - Peter J Rogers
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, UK
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20
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Lasschuijt MP, de Graaf K, Mars M. Effects of Oro-Sensory Exposure on Satiation and Underlying Neurophysiological Mechanisms-What Do We Know So Far? Nutrients 2021; 13:nu13051391. [PMID: 33919044 PMCID: PMC8143001 DOI: 10.3390/nu13051391] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 04/12/2021] [Accepted: 04/13/2021] [Indexed: 11/16/2022] Open
Abstract
The mouth is the first part of the gastrointestinal tract. During mastication sensory signals from the mouth, so-called oro-sensory exposure, elicit physiological signals that affect satiation and food intake. It has been established that a longer duration of oro-sensory exposure leads to earlier satiation. In addition, foods with more intense sweet or salty taste induce earlier satiation compared to foods that are equally palatable, but with lower taste intensity. Oro-sensory exposure to food affects satiation by direct signaling via the brainstem to higher cortical regions involved in taste and reward, including the nucleus accumbens and the insula. There is little evidence that oro-sensory exposure affects satiation indirectly through either hormone responses or gastric signals. Critical brain areas for satiation, such as the brainstem, should be studied more intensively to better understand the neurophysiological mechanisms underlying the process of satiation. Furthermore, it is essential to increase the understanding of how of highly automated eating behaviors, such as oral processing and eating rate, are formed during early childhood. A better understanding of the aforementioned mechanisms provides fundamental insight in relation to strategies to prevent overconsumption and the development of obesity in future generations.
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21
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Chudtong M, Gaetano AD. A mathematical model of food intake. MATHEMATICAL BIOSCIENCES AND ENGINEERING : MBE 2021; 18:1238-1279. [PMID: 33757185 DOI: 10.3934/mbe.2021067] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The metabolic, hormonal and psychological determinants of the feeding behavior in humans are numerous and complex. A plausible model of the initiation, continuation and cessation of meals taking into account the most relevant such determinants would be very useful in simulating food intake over hours to days, thus providing input into existing models of nutrient absorption and metabolism. In the present work, a meal model is proposed, incorporating stomach distension, glycemic variations, ghrelin dynamics, cultural habits and influences on the initiation and continuation of meals, reflecting a combination of hedonic and appetite components. Given a set of parameter values (portraying a single subject), the timing and size of meals are stochastic. The model parameters are calibrated so as to reflect established medical knowledge on data of food intake from the National Health and Nutrition Examination Survey (NHANES) database during years 2015 and 2016.
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Affiliation(s)
- Mantana Chudtong
- Department of Mathematics, Faculty of Science, Mahidol University, Bangkok 10400, Thailand
- Center of Excellence in Mathematics, the Commission on Higher Education, Si Ayutthaya Rd., Bangkok 10400, Thailand
| | - Andrea De Gaetano
- Department of Mathematics, Faculty of Science, Mahidol University, Bangkok 10400, Thailand
- Consiglio Nazionale delle Ricerche, Istituto per la Ricerca e l'Innovazione Biomedica (CNR-IRIB), Palermo, Italy
- Consiglio Nazionale delle Ricerche, Istituto di Analisi dei Sistemi ed Informatica "A. Ruberti" (CNR-IASI), Rome, Italy
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22
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O'Connor D, Pang M, Castelnuovo G, Finlayson G, Blaak E, Gibbons C, Navas-Carretero S, Almiron-Roig E, Harrold J, Raben A, Martinez JA. A rational review on the effects of sweeteners and sweetness enhancers on appetite, food reward and metabolic/adiposity outcomes in adults. Food Funct 2020; 12:442-465. [PMID: 33325948 DOI: 10.1039/d0fo02424d] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Numerous strategies have been investigated to overcome the excessive weight gain that accompanies a chronic positive energy balance. Most approaches focus on a reduction of energy intake and the improvement of lifestyle habits. The use of high intensity artificial sweeteners, also known as non-caloric sweeteners (NCS), as sugar substitutes in foods and beverages, is rapidly developing. NCS are commonly defined as molecules with a sweetness profile of 30 times higher or more that of sucrose, scarcely contributing to the individual's net energy intake as they are hardly metabolized. The purpose of this review is first, to assess the impact of NCS on eating behaviour, including subjective appetite, food intake, food reward and sensory stimulation; and secondly, to assess the metabolic impact of NCS on body weight regulation, glucose homeostasis and gut health. The evidence reviewed suggests that while some sweeteners have the potential to increase subjective appetite, these effects do not translate in changes in food intake. This is supported by a large body of empirical evidence advocating that the use of NCS facilitates weight management when used alongside other weight management strategies. On the other hand, although NCS are very unlikely to impair insulin metabolism and glycaemic control, some studies suggest that NCS could have putatively undesirable effects, through various indirect mechanisms, on body weight, glycemia, adipogenesis and the gut microbiota; however there is insufficient evidence to determine the degree of such effects. Overall, the available data suggests that NCS can be used to facilitate a reduction in dietary energy content without significant negative effects on food intake behaviour or body metabolism, which would support their potential role in the prevention of obesity as a complementary strategy to other weight management approaches. More research is needed to determine the impact of NCS on metabolic health, in particular gut microbiota.
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Affiliation(s)
- Dominic O'Connor
- Biopsychology Group, Institute of Psychological Sciences, University of Leeds, Leeds, UK
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23
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Beaulieu K, Hopkins M, Gibbons C, Oustric P, Caudwell P, Blundell J, Finlayson G. Exercise Training Reduces Reward for High-Fat Food in Adults with Overweight/Obesity. Med Sci Sports Exerc 2020; 52:900-908. [PMID: 31764466 DOI: 10.1249/mss.0000000000002205] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
PURPOSE There is increasing evidence that exercise training may facilitate weight management via improvements in homeostatic appetite control, but little is known about how exercise training affects food reward and susceptibility to overeating. METHODS This study examined changes in food reward and eating behavior traits after a supervised 12-wk exercise intervention (10.5 MJ·wk) in inactive individuals with overweight/obesity (exercisers; n = 46, 16 men/30 women; mean (SD) body mass index, 30.6 (3.8) kg·m; and mean (SD) age, 43.2 (7.5) yr) compared with nonexercising controls (n = 15; 6 men/9 women; mean (SD) body mass index, 31.4 (3.7) kg·m; and mean (SD) age, 41.4 (10.7) yr). Liking and wanting scores for high-fat relative to low-fat foods were assessed with the Leeds Food Preference Questionnaire before and after consumption of an isoenergetic high-fat or high-carbohydrate lunch. Eating behavior traits were assessed using the Three-Factor Eating Questionnaire and Binge Eating Scale. RESULTS A week-group interaction indicated that wanting scores decreased from baseline to postintervention in exercisers only (M[INCREMENT]Pre-Post = -4.1, P = 0.03, ηp = 0.09, 95% confidence interval [CI], -7.8 to -0.4), but there was no exercise effect on liking. There was also a week-group interaction for binge eating, which decreased in exercisers only (M[INCREMENT]Pre-Post = -1.5, P = 0.01, ηp = 0.11; 95% CI, -2.7 to -0.4). A small reduction in disinhibition was also apparent in exercisers (M[INCREMENT]Pre-Post = -0.7, P = 0.02, ηp = 0.10; 95% CI, -1.3 to -0.1). CONCLUSIONS This study showed that 12 wk of exercise training reduced wanting scores for high-fat foods and trait markers of overeating in individuals with overweight/obesity compared with nonexercising controls. Further research is needed to elucidate the mechanisms behind these exercise-induced changes in food reward.
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Affiliation(s)
- Kristine Beaulieu
- School of Psychology, Faculty of Medicine and Health, University of Leeds, Leeds, UNITED KINGDOM
| | - Mark Hopkins
- School of Food Science and Nutrition, Faculty of Mathematics and Physical Sciences, University of Leeds, Leeds, UNITED KINGDOM
| | - Catherine Gibbons
- School of Psychology, Faculty of Medicine and Health, University of Leeds, Leeds, UNITED KINGDOM
| | - Pauline Oustric
- School of Psychology, Faculty of Medicine and Health, University of Leeds, Leeds, UNITED KINGDOM
| | | | - John Blundell
- School of Psychology, Faculty of Medicine and Health, University of Leeds, Leeds, UNITED KINGDOM
| | - Graham Finlayson
- School of Psychology, Faculty of Medicine and Health, University of Leeds, Leeds, UNITED KINGDOM
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24
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Rogers PJ, Larke A, Mayhew H, Tupper S. Coffee but Not Caffeine Consumption Reduces the Reward Value of Coffee. J Caffeine Adenosine Res 2020. [DOI: 10.1089/caff.2020.0010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Peter J. Rogers
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
| | - Annabel Larke
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
| | - Hope Mayhew
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
| | - Sophie Tupper
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, United Kingdom
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25
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Differential impact of consuming foods perceived to be high or low in fat on subsequent food reward. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103977] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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26
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Fearnbach SN, Martin CK, Heymsfield SB, Staiano AE, Newton RL, Garn AC, Johannsen NM, Hsia DS, Carmichael OT, Ramakrishnapillai S, Murray KB, Blundell JE, Finlayson G. Validation of the Activity Preference Assessment: a tool for quantifying children's implicit preferences for sedentary and physical activities. Int J Behav Nutr Phys Act 2020; 17:108. [PMID: 32831103 PMCID: PMC7444062 DOI: 10.1186/s12966-020-01014-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Accepted: 08/13/2020] [Indexed: 12/16/2022] Open
Abstract
BACKGROUND High levels of sedentary behavior and low physical activity are associated with poor health, and the cognitive determinants of these behaviors in children and adolescents are not well understood. To address this gap, we developed a novel, non-verbal, computer-based assessment to quantify the degree to which youth prefer to be sedentary relative to physically active in their leisure time. METHODS The Activity Preference Assessment (APA) uses a forced-choice paradigm to understand implicit decision-making processes when presented with common sedentary and physical activities. The APA bias score ranges from - 100 to + 100, with positive scores indicating a relative preference for sedentary activities, and negative scores representing a preference for physical activities. In 60 children ages 8-17 years, we assessed the validity of this behavioral task against a free-choice play observation, accelerometry-measured activity, anthropometrics and body composition, and cardiorespiratory fitness. We explored neighborhood, family, and individual-level factors that may influence implicit activity preferences. Test-retest reliability was assessed over one week. RESULTS The majority of children (67%) preferred sedentary relative to physical activities. APA bias scores were positively associated with sedentary time during free-choice play. In girls, bias scores were negatively associated with average daily MVPA. APA bias scores were positively associated with body fat and negatively associated with cardiorespiratory fitness. These findings were independent of age, sex, and race/ethnicity. Neighborhood access to physical activity spaces, the number of people in the home, perceived physical self-competence (e.g., coordination, strength), and self-reported depressive symptoms were associated with activity preferences. The intra-class correlation for test-retest reliability was r = 0.59. CONCLUSIONS The APA shows promise as a novel tool for quantifying children's relative preference for sedentary versus physical activities. Implicit bias scores from the APA are clinically meaningful, as shown by significant associations with adiposity and cardiorespiratory fitness. Future longitudinal studies should examine the directionality of the association between preferences and health markers, and the degree to which implicit activity preferences are modifiable. Importantly, the task only takes an average of 10 min to complete, highlighting a potential role as an efficient screening tool for the propensity to be sedentary versus physically active. TRIAL REGISTRATION ClinicalTrials.gov NCT03624582 .
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Affiliation(s)
- S Nicole Fearnbach
- Clinical Sciences Division, Pennington Biomedical Research Center, Baton Rouge, Louisiana, USA.
| | - Corby K Martin
- Clinical Sciences Division, Pennington Biomedical Research Center, Baton Rouge, Louisiana, USA
| | - Steven B Heymsfield
- Clinical Sciences Division, Pennington Biomedical Research Center, Baton Rouge, Louisiana, USA
| | - Amanda E Staiano
- Population and Public Health Sciences Division, Pennington Biomedical Research Center, Baton Rouge, Louisiana, USA
| | - Robert L Newton
- Population and Public Health Sciences Division, Pennington Biomedical Research Center, Baton Rouge, Louisiana, USA
| | - Alex C Garn
- Louisiana State University, Baton Rouge, Louisiana, USA
| | - Neil M Johannsen
- Clinical Sciences Division, Pennington Biomedical Research Center, Baton Rouge, Louisiana, USA
- Louisiana State University, Baton Rouge, Louisiana, USA
| | - Daniel S Hsia
- Clinical Sciences Division, Pennington Biomedical Research Center, Baton Rouge, Louisiana, USA
| | - Owen T Carmichael
- Clinical Sciences Division, Pennington Biomedical Research Center, Baton Rouge, Louisiana, USA
| | | | - Kori B Murray
- Clinical Sciences Division, Pennington Biomedical Research Center, Baton Rouge, Louisiana, USA
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Impact of Meal Timing and Chronotype on Food Reward and Appetite Control in Young Adults. Nutrients 2020; 12:nu12051506. [PMID: 32455860 PMCID: PMC7284983 DOI: 10.3390/nu12051506] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 05/14/2020] [Accepted: 05/20/2020] [Indexed: 12/31/2022] Open
Abstract
Early meal timing and chronotype are associated with lower BMI, but their impact on appetite is poorly understood. We examined the impact of meal timing and chronotype on appetite and food reward. Forty-four adults were divided into early (EC; Morningness–Eveningness Questionnaire (MEQ) score = 55 ± 5) or late chronotype (LC; MEQ score = 40 ± 6) and assessed for body mass index, habitual energy intake (EI; three-day online dietary record) and eating behavior traits from the Three-Factor Eating Questionnaire (TFEQ). Participants attended the laboratory after ≥3 h fast on two occasions for early (AM; 8–10 a.m.) and late (PM; 4–6 p.m.) counterbalanced testing sessions in a 2 × 2 design. Appetite ratings and food reward (validated diurnal Leeds Food Preference Questionnaire) were measured in response to a standardized test meal. LC was associated with higher BMI (p = 0.01), but not with EI or TFEQ. The composite appetite score was lower in AM than PM (MΔ= −5 (95% CI −10, −0.2) mm, p = 0.040). Perceived test meal fillingness was higher in AM than PM and EC compared to LC (p ≤ 0.038). Liking and wanting high-fat food were lower in AM than PM (p ≤ 0.004). The late chronotype was associated with greater desire for high-fat food (p = 0.006). To conclude, early meal timing and early chronotype are independently associated with smaller appetite and lower desire for high-fat food.
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Qi Y, Zhao H, Wang C, Wan X. Transfer of repeated exposure cost via color–flavor associations. J SENS STUD 2020. [DOI: 10.1111/joss.12578] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Yuxuan Qi
- Department of PsychologyTsinghua University Beijing China
| | - Hui Zhao
- Department of PsychologyTsinghua University Beijing China
| | - Chujun Wang
- Department of PsychologyTsinghua University Beijing China
| | - Xiaoang Wan
- Department of PsychologyTsinghua University Beijing China
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Li T, Zhao M, Raza A, Guo J, He T, Zou T, Song H. The effect of taste and taste perception on satiation/satiety: a review. Food Funct 2020; 11:2838-2847. [PMID: 32195512 DOI: 10.1039/c9fo02519g] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
As the prevalence of being overweight and obesity has increased worldwide, there is an increasing concern about satiation/satiety that can be achieved by eating. The ability of an individual to perceive tastes in the mouth is believed to be one of the many factors that influence food intake; the taste may affect appetite regulation and energy intake, playing an important role in promoting satiation/satiety. Satiation/satiety is actually induced by food and may be related to physiological and psychological factors such as several basic tastes, the exposure time of the taste and the cognition of different groups and individuals. This paper reviews the mechanism by which taste regulates satiation/satiety and demonstrates how taste and the taste perception of food prompt the brain to send satiation/satiety signals. Existing problems in taste and satiation/satiety and the prospective application of related research in the food industry are addressed, providing a scientific basis and theoretical guidance for the development and utilization of satiation/satiety from the perspective of taste.
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Affiliation(s)
- Ting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China.
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Oustric P, Thivel D, Dalton M, Beaulieu K, Gibbons C, Hopkins M, Blundell J, Finlayson G. Measuring food preference and reward: Application and cross-cultural adaptation of the Leeds Food Preference Questionnaire in human experimental research. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2019.103824] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Rogers PJ, Ferriday D, Irani B, Hei Hoi JK, England CY, Bajwa KK, Gough T. Sweet satiation: Acute effects of consumption of sweet drinks on appetite for and intake of sweet and non-sweet foods. Appetite 2020; 149:104631. [PMID: 32057842 DOI: 10.1016/j.appet.2020.104631] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 02/07/2020] [Accepted: 02/09/2020] [Indexed: 01/07/2023]
Abstract
Sensory-specific satiety (SSS) describes a reduction in the pleasantness of the taste of (momentary liking) and desire to consume a food that occurs with eating, compared with the relative preservation of liking and desire for uneaten foods. We conducted three studies in healthy female and male participants to test whether SSS generalises from sweet drinks to sweet foods. Studies 1 (n = 40) and 2 (n = 64) used a two-condition cross-over design. Participants consumed non-carbonated, fruit squash drinks sweetened with low-calorie sweeteners (LCS) versus water and evaluated various food and drink samples (stimuli). Generalisation of SSS was evident across all sweet stimuli, without having an effect on non-sweet (savoury) stimuli. These SSS effects were present when measured shortly after consumption of the sweet drink, but not 2 h later. There was no evidence of a 'rebound' increase above baseline in liking or desire to consume sweet foods 2 h after the sweet drink versus water. In study 3, 51 participants consumed labelled and branded 500 ml cola and water drinks (4 conditions, cross-over design) immediately before and during ad libitum consumption of sweet and non-sweet snack foods. Compared with still water, 'diet' (LCS-sweetened) cola reduced sweet food intake, but not total ad libitum intake. Carbonated water decreased hunger and increased fullness compared with still water, without differentially affecting thirst. Energy compensation from the ad libitum snacks for consumption of sugar-containing cola averaged only 20%. Together, these results demonstrate that consumption of LCS drinks acutely decreases desire for sweet foods, which supports their use in place of sugar-sweetened drinks. Further studies on the effects of carbonation of appetite are warranted.
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Affiliation(s)
- Peter J Rogers
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, BS8 1TU, UK; National Institute for Health Research Bristol Biomedical Research Centre, University Hospitals Bristol NHS Foundation Trust and University of Bristol, UK.
| | - Danielle Ferriday
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, BS8 1TU, UK
| | - Beyrom Irani
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, BS8 1TU, UK
| | - Julianne Ka Hei Hoi
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, BS8 1TU, UK
| | - Clare Y England
- National Institute for Health Research Bristol Biomedical Research Centre, University Hospitals Bristol NHS Foundation Trust and University of Bristol, UK
| | - Kimran K Bajwa
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, BS8 1TU, UK
| | - Thomas Gough
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, BS8 1TU, UK
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Doorduijn AS, de van der Schueren MAE, van de Rest O, de Leeuw FA, Fieldhouse JLP, Kester MI, Teunissen CE, Scheltens P, van der Flier WM, Visser M, Boesveldt S. Olfactory and gustatory functioning and food preferences of patients with Alzheimer's disease and mild cognitive impairment compared to controls: the NUDAD project. J Neurol 2019; 267:144-152. [PMID: 31595376 PMCID: PMC6954901 DOI: 10.1007/s00415-019-09561-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 08/16/2019] [Accepted: 09/26/2019] [Indexed: 11/16/2022]
Abstract
Our aim is to compare olfactory and gustatory function and food preferences of patients with Mild Cognitive Impairment (MCI) and Alzheimer’s disease (AD) with controls. We included 22 patients with MCI, 30 patients with AD and 40 controls and assessed olfactory threshold, odor discrimination and odor identification (Sniffin’ Sticks), gustatory functioning (Taste Strips), and food preferences (Macronutrient and Taste Preference Ranking Task). Linear regression analyses were used to study associations of five cognitive domains or AD biomarkers with olfactory functioning. Groups did not differ in olfactory threshold, gustatory function and food preferences. Patients with MCI and AD scored lower on odor discrimination and identification than controls. Poorer memory, but no other cognitive domain, was associated with poorer odor discrimination and odor identification, but not with odor threshold. No associations with AD biomarkers were found. In conclusion, patients with MCI and AD have poorer odor discrimination and identification ability than controls, but similar detection thresholds. This is likely a consequence of poorer memory rather than directly caused by AD pathology.
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Affiliation(s)
- A S Doorduijn
- Department of Nutrition and Dietetics, Amsterdam UMC, Vrije Universiteit Amsterdam, Amsterdam Public Health Research Institute, PO Box 7057, 1007 MB, Amsterdam, The Netherlands. .,Alzheimer Center Amsterdam, Department of Neurology, Amsterdam Neuroscience, Vrije Universiteit Amsterdam, Amsterdam UMC, Amsterdam, The Netherlands.
| | - M A E de van der Schueren
- Department of Nutrition and Dietetics, Amsterdam UMC, Vrije Universiteit Amsterdam, Amsterdam Public Health Research Institute, PO Box 7057, 1007 MB, Amsterdam, The Netherlands.,Department of Nutrition and Health, HAN University of Applied Sciences, Nijmegen, The Netherlands
| | - O van de Rest
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, The Netherlands
| | - F A de Leeuw
- Alzheimer Center Amsterdam, Department of Neurology, Amsterdam Neuroscience, Vrije Universiteit Amsterdam, Amsterdam UMC, Amsterdam, The Netherlands.,Neurochemistry Laboratory, Department of Clinical Chemistry, Amsterdam Neuroscience, Vrije Universiteit Amsterdam, Amsterdam UMC, Amsterdam, The Netherlands
| | - J L P Fieldhouse
- Alzheimer Center Amsterdam, Department of Neurology, Amsterdam Neuroscience, Vrije Universiteit Amsterdam, Amsterdam UMC, Amsterdam, The Netherlands
| | - M I Kester
- Alzheimer Center Amsterdam, Department of Neurology, Amsterdam Neuroscience, Vrije Universiteit Amsterdam, Amsterdam UMC, Amsterdam, The Netherlands
| | - C E Teunissen
- Neurochemistry Laboratory, Department of Clinical Chemistry, Amsterdam Neuroscience, Vrije Universiteit Amsterdam, Amsterdam UMC, Amsterdam, The Netherlands
| | - P Scheltens
- Alzheimer Center Amsterdam, Department of Neurology, Amsterdam Neuroscience, Vrije Universiteit Amsterdam, Amsterdam UMC, Amsterdam, The Netherlands
| | - W M van der Flier
- Alzheimer Center Amsterdam, Department of Neurology, Amsterdam Neuroscience, Vrije Universiteit Amsterdam, Amsterdam UMC, Amsterdam, The Netherlands
| | - M Visser
- Department of Health Sciences, Faculty of Science, Vrije Universiteit Amsterdam and The Amsterdam Public Health Research Institute, Amsterdam, The Netherlands
| | - S Boesveldt
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, The Netherlands
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Assessing the influence of fasted and postprandial states on day-to-day variability of appetite and food preferences. Physiol Behav 2019; 199:219-228. [PMID: 30447219 DOI: 10.1016/j.physbeh.2018.11.015] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Revised: 10/23/2018] [Accepted: 11/13/2018] [Indexed: 11/23/2022]
Abstract
INTRODUCTION Ratings of subjective appetite and food hedonics provide valuable information about energy and macronutrient intake. Ensuring reproducibility of measures of subjective appetite, and food liking and wanting is essential for accurate understanding about their implementation in intervention studies. METHODS Nineteen participants participated in two separate 10-h test days consisting of 6 test meals. Subjective appetite was measured in the fasted state and periodically across the test day in a postprandial state. Liking and wanting were measured using the Leeds Food Preferences Questionnaire (LFPQ) immediately before and after breakfast, immediately before the second meal, and at the end of the test day. RESULTS Reproducibility of appetite scores was similar to those previously reported in males, however females tended to have consistently higher CVs, wider CRs and wider 95% CIs. Variability in food hedonics was of a similar magnitude to subjective appetite with CVs for fasting explicit liking and wanting between 15.3 and 33.4%, correlations for both implicit and explicit liking and wanting between 0.18 and 0.87 and CRs indicating 95% of between-day changes for any given individual should fall within ±43.4 mm of the mean change. Averages of food hedonics during the test day reduced CVs, improved correlations and reduced CRs. Despite no mean change in preceding energy and nutrient intake, individual changes in prior energy and macronutrient intake appeared to influence individual between-day changes in appetite and food hedonics, and appetite and food hedonics were intricately linked. CONCLUSIONS Larger subject numbers may be required for appetite studies with female participants due to greater appetite variability. The LFPQ as a tool for measuring implicit and explicit liking and wanting is sufficiently reproducible and improved by averaging multiple measures across a day.
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Halverstadt BA, Cromwell HC. An investigation of variety effects during operant responding in the rat utilizing different reward flavors. Appetite 2018; 134:50-58. [PMID: 30579880 DOI: 10.1016/j.appet.2018.12.024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Revised: 12/17/2018] [Accepted: 12/17/2018] [Indexed: 10/27/2022]
Abstract
Humans and nonhuman animals respond to food diversity by increasing intake and appetitive behaviors, reflecting enhanced valuation for items presented in the context of variety. Previous work on food variety effects has posited two main explanatory mechanisms. Variety could slow habituation processes by decreasing exposure to a single food item or could elicit contrast effects in which comparisons between items impact relative valuation. This study used three flavors of sucrose rewards to investigate rats' responses to qualitative reward variety in different variety contexts: low (2 flavors) and high (3 flavors) conditions. Control sessions used only a single flavored pellet (no variety). Animals were tested in low (10 trials), moderate (20 trials) and high consumption (30 trials) sessions. A trial within each session was defined as completion of the operant response and acquisition of the reward pellet. Cues associated with flavors were used to examine predictability and between-trial ('micro') variety. Indicators of a variety effect were found including faster responding for rewards during the variety context compared to an initial control (no variety) context. This decrease in response latency continued to be observed for some measures in post-variety control contexts. The most robust statistical finding of variety effects was found using trial-by-trial analysis, with shorter response latencies obtained for trials with outcomes differing from the preceding trial compared to successive trials with identical outcomes. These results have implications for understanding how a general reward context like variety impacts behavior, and for informing clinical approaches focusing on motivation and eating disorders.
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Affiliation(s)
- Brittany A Halverstadt
- Department of Psychology and the J.P. Scott Center for Neuroscience, Mind and Behavior at Bowling Green State University, Bowling Green, OH, 43403, USA.
| | - Howard C Cromwell
- Department of Psychology and the J.P. Scott Center for Neuroscience, Mind and Behavior at Bowling Green State University, Bowling Green, OH, 43403, USA
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Carvalho-Ferreira JPD, Finlayson G, da Cunha DT, Caldas G, Bandoni D, de Rosso VV. Adiposity and binge eating are related to liking and wanting for food in Brazil: A cultural adaptation of the Leeds food preference questionnaire. Appetite 2018; 133:174-183. [PMID: 30391467 DOI: 10.1016/j.appet.2018.10.034] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2018] [Revised: 10/27/2018] [Accepted: 10/30/2018] [Indexed: 10/27/2022]
Abstract
The Leeds Food Preference Questionnaire (LFPQ) measures separable psychological components of food reward (Liking and Wanting). In this study a cultural adaptation of the LFPQ for a Brazilian population (LFPQ-BR) was examined by comparing liking and wanting scores in fasted and fed states and their association with adiposity and disturbed eating. A culturally adapted food picture database was validated by an online questionnaire completed by 162 individuals. Cluster analysis verified if the foods were accurately perceived in terms of sweetness, fat and calorie content. Subsequently, 48 male (N = 21) and female (N = 27) adults with mean Body Mass Index 26.6 (0.9) kg/m2, and mean age 32.8 (1.4) years, were evaluated by the LFPQ-BR before and after a fixed test meal. The Binge Eating Scale was used to measure binge eating symptoms. There was a decrease in explicit liking, implicit wanting, and explicit wanting scores for food in general in the fed condition. The implicit and explicit wanting and explicit liking scores for high-and-low fat savoury food decreased and for high-and-low fat sweet foods increased to a greater extent after the savoury test meal. Body Mass Index was found to predict implicit wanting for high fat relative to low fat foods. Binge eating symptoms predicted high fat sweet explicit liking and explicit wanting in the fed condition. Finally, high fat sweet preference was found to be sex-related as females had greater implicit wanting for high fat sweet foods in fasted and fed states. The results presented here indicate that the LFPQ-BR is a useful instrument for the evaluation of liking and wanting for food in Brazil.
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Affiliation(s)
- Joana Pereira de Carvalho-Ferreira
- Department of Biosciences, Federal University of São Paulo, Santos, SP, Brazil; Post Graduation Program on Foods, Nutrition and Health, Federal University of São Paulo, Santos, SP, Brazil.
| | - Graham Finlayson
- Institute of Psychological Sciences, University of Leeds, Leeds, West Yorkshire, United Kingdom
| | | | - Gabriele Caldas
- Post Graduation Program on Foods, Nutrition and Health, Federal University of São Paulo, Santos, SP, Brazil
| | - Daniel Bandoni
- Department of Health, Clinic and Institutions, Federal University of São Paulo, Santos, SP, Brazil
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Noel CA, Finlayson G, Dando R. Prolonged Exposure to Monosodium Glutamate in Healthy Young Adults Decreases Perceived Umami Taste and Diminishes Appetite for Savory Foods. J Nutr 2018; 148:980-988. [PMID: 29796671 DOI: 10.1093/jn/nxy055] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2017] [Accepted: 02/26/2018] [Indexed: 12/13/2022] Open
Abstract
Background Research suggests that increased consumption of sweet, salt, or fat is associated with diminished perceived taste intensity and shifted preferences for the respective stimulus. It is unknown whether a similar effect occurs with the consumption of umami. Objective The aim of the study was to investigate the influence of habitual exposure to umami stimuli on umami taste perception, hedonics, and satiety. Methods Fifty-eight healthy men (n = 16) and women (n = 42) participated in a parallel-group, randomized controlled study. The normal-weight [mean ± SD body mass index (kg/m2): 21.8 ± 2.2] group of young adults (mean ± SD age: 22.7 ± 6.2 y) consumed vegetable broth daily for 4 wk. The broth for the treatment group (n = 28) was supplemented with 3.8 g monosodium glutamate (MSG), whereas the control group (n = 30) consumed a sodium-matched broth without MSG. Perceived umami taste intensity and discrimination in MSG solutions; liking, wanting, and preference of a variety of umami-rich foods; satiation and satiety from an ad libitum meal; and anthropometric measures were evaluated at baseline and at week 4. General linear models assessed the effect of treatment on change from baseline for all outcomes and tested for effect modification of sex. Results Relative to controls, increased consumption of MSG for 4 wk diminished umami taste in women (8.4 units on generalized Labeled Magnitude Scale; 95% CI: -13.8, -3.1 units; P = 0.013). The desire for and intake of savory foods decreased after MSG treatment in both sexes with an ad libitum meal (desire: -7.7 units; 95% CI: -13.7, -1.7 units; P = 0.04; intake: -36 g; 95% CI: -91, 19 g; P = 0.04). Conclusion Our results highlight that a month-long diet high in umami stimuli attenuates perceived umami taste and appetite for savory foods in a young, healthy population. Our findings contribute to the understanding of food choice, a factor in the development and maintenance of obesity, as well as the etiology of protein-related health conditions such as osteoporosis and kidney disease. This study is registered at www.clinicaltrials.gov as NCT03010930.
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Affiliation(s)
- Corinna A Noel
- Department of Food Science, Cornell University, Ithaca, NY
| | - Graham Finlayson
- School of Psychology, University of Leeds, Leeds, United Kingdom
| | - Robin Dando
- Department of Food Science, Cornell University, Ithaca, NY
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González A, Recio SA, Sánchez J, Gil M, de Brugada I. Effect of exposure to similar flavours in sensory specific satiety: Implications for eating behaviour. Appetite 2018; 127:289-295. [PMID: 29777741 DOI: 10.1016/j.appet.2018.05.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2018] [Revised: 05/09/2018] [Accepted: 05/11/2018] [Indexed: 02/07/2023]
Abstract
Sensory-specific satiety (SSS) refers to a decline in pleasantness of eaten foods in comparison to other non-ingested meals. Although SSS is specific to the eaten food, it can also generalize to other meals that share similar properties to the satiated food. It is possible that this phenomenon could become more specific after extensive experience, as repeated exposure to an assortment of similar food could cause perceptual learning (i.e. an increase in the distinctiveness of each specific item). This in turn would reduce generalization from the consumed food to other similar products, so they will be more readily consumed. To assess this hypothesis, two experiments were carried out using rats as experimental subjects and flavoured solutions as stimuli. In Experiment 1 our main goal was to find the basic SSS effect with two different solutions. As expected, the results showed that rats tended to consume a higher amount of non-sated solutions in comparison to sated ones. Experiment 2 evaluated how repeated exposure to two similar solutions affected generalization of the SSS. Results showed that rats that did not have extensive exposure to the flavoured solutions showed no preference for the non-sated drink. However, rats that had repeated exposure to the flavours showed SSS. The results suggest that easy and continuous access to a high variety of similar unhealthy foods might have long-term effects on food consumption, and highlight a potential mechanism linking obesogenic environments with dietary habits.
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Affiliation(s)
- Ana González
- Departamento de Psicología Experimental, CIMCYC, Universidad de Granada, Spain.
| | - Sergio Andrés Recio
- Departamento de Psicología Experimental, CIMCYC, Universidad de Granada, Spain.
| | - Jesús Sánchez
- Departamento de Psicología Experimental, CIMCYC, Universidad de Granada, Spain.
| | - Marta Gil
- Departamento de Psicología Evolutiva y Psicobiología, Universidad Internacional de La Rioja (UNIR), Spain.
| | - Isabel de Brugada
- Departamento de Psicología Experimental, CIMCYC, Universidad de Granada, Spain.
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Schwartz C, Vandenberghe-Descamps M, Sulmont-Rossé C, Tournier C, Feron G. Behavioral and physiological determinants of food choice and consumption at sensitive periods of the life span, a focus on infants and elderly. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.09.008] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Kershaw JC, Mattes RD. Nutrition and taste and smell dysfunction. World J Otorhinolaryngol Head Neck Surg 2018; 4:3-10. [PMID: 30035256 PMCID: PMC6051307 DOI: 10.1016/j.wjorl.2018.02.006] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2018] [Accepted: 02/27/2018] [Indexed: 12/01/2022] Open
Abstract
Food selection plays a pivotal role in maintaining adequate nutrient intake, thus elucidating drivers of food choice is a meaningful strategy to maintain health and manage disease. Taste and smell are key determinants of food choice and warrant careful consideration. In this review, we first discuss how sensory stimulation influences food selection and metabolism. We then review the evidence regarding the relationship between taste and smell dysfunction and food preferences and selection, with attention given to contexts of certain chronic diseases. We conclude with brief recommendations for the management of chemosensory disorders. While sensory abilities influence food selection, the effect of taste and smell dysfunction on long-term consumption patterns and health status must be considered in light of environment, exposure, and culture.
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Affiliation(s)
- Jonathan C. Kershaw
- Department of Nutrition Science, 700 W State St, Purdue University, West Lafayette, IN, USA
- Department of Food Science, 745 Agriculture Mall, Purdue University, West Lafayette, IN, USA
| | - Richard D. Mattes
- Department of Nutrition Science, 700 W State St, Purdue University, West Lafayette, IN, USA
- Department of Food Science, 745 Agriculture Mall, Purdue University, West Lafayette, IN, USA
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40
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Andriessen C, Christensen P, Vestergaard Nielsen L, Ritz C, Astrup A, Meinert Larsen T, Martinez JA, Saris WHM, van Baak MA, Papadaki A, Kunesova M, Jebb S, Blundell J, Lawton C, Raben A. Weight loss decreases self-reported appetite and alters food preferences in overweight and obese adults: Observational data from the DiOGenes study. Appetite 2018; 125:314-322. [PMID: 29471068 DOI: 10.1016/j.appet.2018.02.016] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2017] [Revised: 02/09/2018] [Accepted: 02/15/2018] [Indexed: 12/27/2022]
Abstract
People with obesity often struggle to maintain their weight loss after a weight loss period. Furthermore, the effect of weight loss on appetite and food preferences remains unclear. Hence this study investigated the effect of weight loss on subjective appetite and food preferences in healthy, overweight and obese volunteers. A subgroup of adult participants (n = 123) from the Diet Obesity and Genes (DiOGenes) study (subgroup A) was recruited from across six European countries. Participants lost ≥8% of initial body weight during an 8-week low calorie diet (LCD). Subjective appetite and food preferences were measured before and after the LCD, in response to a standardized meal test, using visual analogue rating scales (VAS) and the Leeds Food Choice Questionnaire (FCQ). After the LCD, participants reported increased fullness (p < 0.05), decreased desire to eat (p < 0.05) and decreased prospective consumption (p < 0.05) after consuming the test meal. An interaction effect (visit x time) was found for hunger ratings (p < 0.05). Area under the curve (AUC) for hunger, desire to eat and prospective consumption was decreased by 18.1%, 20.2% and 21.1% respectively whereas AUC for fullness increased by 13.9%. Preference for low-energy products measured by the Food Preference Checklist (FPC) decreased by 1.9% before the test meal and by 13.5% after the test meal (p < 0.05). High-carbohydrate and high-fat preference decreased by 11.4% and 16.2% before the test meal and by 17.4% and 22.7% after the meal (p < 0.05). No other effects were observed. These results suggest that LCD induced weight loss decreases the appetite perceptions of overweight volunteers whilst decreasing their preference for high-fat-, high-carbohydrate-, and low-energy products.
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Affiliation(s)
- Charlotte Andriessen
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Denmark; Department of Human Nutrition, Wageningen University, The Netherlands.
| | - Pia Christensen
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Denmark.
| | | | - Christian Ritz
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Denmark.
| | - Arne Astrup
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Denmark.
| | | | - J Alfredo Martinez
- Center for Nutrition Research, University of Navarra, Pamplona, CIBERobn, Fisiopatología de la Obesidady Nutrición, Madrid, Spain.
| | - Wim H M Saris
- Department of Human Biology and Movement Sciences, NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht University, The Netherlands.
| | - Marleen A van Baak
- Department of Human Biology and Movement Sciences, NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht University, The Netherlands.
| | - Angeliki Papadaki
- Centre for Exercise, Nutrition and Health Sciences, School for Policy Studies, University of Bristol, Bristol, United Kingdom; Department of Social Medicine, Preventive Medicine & Nutrition Clinic, University of Crete, Heraklion, Crete, Greece.
| | - Marie Kunesova
- Institute of Endocrinology, Obesity Management Centre, Prague, Czech Republic.
| | - Susan Jebb
- Nuffield Department of Primary Care Health Sciences, University of Oxford, UK.
| | - John Blundell
- School of Psychology, University of Leeds, Leeds, United Kingdom.
| | - Clare Lawton
- School of Psychology, University of Leeds, Leeds, United Kingdom.
| | - Anne Raben
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Denmark.
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Davidson GR, Giesbrecht T, Thomas AM, Kirkham TC. Pre- and postprandial variation in implicit attention to food images reflects appetite and sensory-specific satiety. Appetite 2018; 125:24-31. [PMID: 29407747 DOI: 10.1016/j.appet.2018.01.028] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Revised: 12/29/2017] [Accepted: 01/24/2018] [Indexed: 11/30/2022]
Abstract
Implicit attentional processes are biased toward food-related stimuli, with the extent of that bias reflecting relative motivation to eat. These interactions have typically been investigated by comparisons between fasted and sated individuals. In this study, temporal changes in implicit attention to food were assessed in relation to natural, spontaneous changes in appetite occurring before and after an anticipated midday meal. Non-fasted adults performed an emotional blink of attention (EBA) task at intervals, before and after consuming preferred, pre-selected sandwiches to satiety. Participants were required to detect targets within a rapid visual stream, presented after task-irrelevant food (preferred or non-preferred sandwiches, or desserts) or non-food distractor images. All categories of food distractor preferentially captured attention even when appetite levels were low, but became more distracting as appetite increased preprandially, reducing task accuracy maximally as hunger peaked before lunch. Postprandially, attentional capture was markedly reduced for images of the specific sandwich type consumed and, to a lesser extent, for images of other sandwich types that had not been eaten. Attentional capture by images of desserts was unaffected by satiation. These findings support an important role of selective visual attention in the guidance of motivated behaviour. Naturalistic, meal-related changes in appetite are accompanied by changes in implicit attention to visual food stimuli that are easily detected using the EBA paradigm. Preprandial enhancement of attention capture by food cues likely reflects increases in the incentive motivational value of all food stimuli, perhaps providing an implicit index of wanting. Postprandial EBA responses confirm that satiation on a particular food results in relative inattention to that food, supporting an important attentional component in the operation of sensory-specific satiety.
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Affiliation(s)
- Graeme R Davidson
- Department of Psychological Sciences, Institute of Psychology Health and Society, University of Liverpool, Eleanor Rathbone Building, Bedford Street South, Liverpool L69 7ZA, England, United Kingdom.
| | - Timo Giesbrecht
- Unilever Research and Development Port Sunlight, Quarry Road East, Bebington CH63 3JW, England, United Kingdom.
| | - Anna M Thomas
- Unilever Research and Development Port Sunlight, Quarry Road East, Bebington CH63 3JW, England, United Kingdom.
| | - Tim C Kirkham
- Department of Psychological Sciences, Institute of Psychology Health and Society, University of Liverpool, Eleanor Rathbone Building, Bedford Street South, Liverpool L69 7ZA, England, United Kingdom.
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Beaulieu K, Hopkins M, Long C, Blundell J, Finlayson G. High Habitual Physical Activity Improves Acute Energy Compensation in Nonobese Adults. Med Sci Sports Exerc 2018; 49:2268-2275. [PMID: 28692632 DOI: 10.1249/mss.0000000000001368] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
PURPOSE Evidence suggests that homeostatic satiety signaling is enhanced with higher levels of physical activity (PA), with active individuals demonstrating an improved ability to compensate for previous energy intake (EI). However, prior studies lacked objective assessment of both PA level and EI. This study examined the effect of objectively measured PA level on homeostatic (energy compensation) and hedonic (liking and wanting) responses to high-energy (HEP), low-energy (LEP), and control preloads. METHODS Thirty-four nonobese individuals were grouped by tertiles of accelerometry-measured habitual moderate-to-vigorous PA (low, LoMVPA; moderate, ModMVPA; high, HiMVPA), similar in age, sex, and body mass index. After a preliminary assessment, EI (fixed-energy breakfast and ad libitum lunch, dinner, and evening snack box meals) was determined for three probe meal days in which preloads varying in energy content (HEP, 699 kcal; LEP, 258 kcal; control, 0 kcal) were consumed before the lunch meal. Liking and wanting were assessed before and after preload consumption (Leeds Food Preference Questionnaire), and appetite ratings were taken throughout the day. RESULTS Relative to control, EI at lunch was reduced to a greater extent after consumption of HEP compared with LEP in ModMVPA (P < 0.01) and HiMVPA (P = 0.01) but not LoMVPA (P = 0.59), reflecting more accurate energy compensation in HiMVPA and ModMVPA. There were no effects on cumulative EI after preload consumption of (lunch, dinner, and snack box combined). HEP led to a greater suppression of hunger, liking, and wanting compared with LEP in all MVPA tertiles. CONCLUSIONS Nonobese individuals with lower levels of measured PA were insensitive to the nutritional manipulation of the preloads, suggesting a weaker satiety response to food. This study provides objective evidence that higher habitual PA improves acute homeostatic appetite control.
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Affiliation(s)
- Kristine Beaulieu
- 1School of Psychology, University of Leeds, Leeds, UNITED KINGDOM; and 2School of Food Science and Nutrition, University of Leeds, Leeds, UNITED KINGDOM
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Affiliation(s)
- Jeff Galak
- Tepper School of Business, Carnegie Mellon University, Pittsburgh, Pennsylvania 15213
| | - Joseph P. Redden
- Carlson School of Management, University of Minnesota, Minneapolis, Minnesota 55455
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IJpma I, Renken RJ, Gietema JA, Slart RH, Mensink MG, Lefrandt JD, Ter Horst GJ, Reyners AK. Changes in taste and smell function, dietary intake, food preference, and body composition in testicular cancer patients treated with cisplatin-based chemotherapy. Clin Nutr 2017; 36:1642-1648. [DOI: 10.1016/j.clnu.2016.10.013] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2016] [Revised: 09/28/2016] [Accepted: 10/13/2016] [Indexed: 10/20/2022]
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Salivary leptin and TAS1R2/TAS1R3 polymorphisms are related to sweet taste sensitivity and carbohydrate intake from a buffet meal in healthy young adults. Br J Nutr 2017; 118:763-770. [PMID: 29110749 DOI: 10.1017/s0007114517002872] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
The influence of sweet taste sensitivity on food intake is not well understood. We investigated the involvement of salivary leptin and SNP of the sweet taste receptor genes (TAS1R2/TAS1R3) on sweet taste sensitivity, sensory-specific satiety (SSS) and macronutrient intake in healthy human adults. In all, nineteen high sweet sensitivity (HS) and eleven low sweet sensitivity (LS) subjects were classified based on the sweetness perception of one solution (9 mm sucrose) forced-choice triangle test. All participants completed a randomised crossover design experiment where they consumed one of three iso-energetic soup preloads differing in primary taste quality (sweet, non-sweet taste-control or no-taste energy-control). A period of 1 h after the preload, participants were offered a buffet meal consisting of foods varying in taste (sweet or non-sweet) and fat content. Subjective measures included hunger/fullness and SSS for sweetness. Saliva and buccal cells were collected to measure leptin level and to study the TAS1R2/TAS1R3 specific SNP, respectively. Salivary leptin concentrations were significantly higher in LS than HS participants (P<0·05). In addition, HS showed stronger sweet SSS compared with LH participants (P<0·05), and consumed less carbohydrate (% energy) and more non-sweet foods than LS (P<0·01 and P<0·05, respectively). Alleles from each TAS1R2 locus (GG compared with AA alleles of rs12033832, and CT/CC compared with TT alleles of rs35874116) were related to higher consumption of carbohydrates (% energy) and higher amount of sweet foods, respectively (P<0·05). In contrast, no associations were found for the TAS1R3 alleles. These results contribute to understand the links between taste sensitivity, macronutrient appetite and food consumption.
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Blundell J, Finlayson G, Axelsen M, Flint A, Gibbons C, Kvist T, Hjerpsted JB. Effects of once-weekly semaglutide on appetite, energy intake, control of eating, food preference and body weight in subjects with obesity. Diabetes Obes Metab 2017; 19:1242-1251. [PMID: 28266779 PMCID: PMC5573908 DOI: 10.1111/dom.12932] [Citation(s) in RCA: 262] [Impact Index Per Article: 37.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/06/2016] [Revised: 02/27/2017] [Accepted: 03/01/2017] [Indexed: 12/15/2022]
Abstract
AIM The aim of this trial was to investigate the mechanism of action for body weight loss with semaglutide. MATERIALS AND METHODS This randomised, double-blind, placebo-controlled, two-period crossover trial investigated the effects of 12 weeks of treatment with once-weekly subcutaneous semaglutide, dose-escalated to 1.0 mg, in 30 subjects with obesity. Ad libitum energy intake, ratings of appetite, thirst, nausea and well-being, control of eating, food preference, resting metabolic rate, body weight and body composition were assessed. RESULTS After a standardised breakfast, semaglutide, compared with placebo, led to a lower ad libitum energy intake during lunch (-1255 kJ; P < .0001) and during the subsequent evening meal ( P = .0401) and snacks ( P = .0034), resulting in a 24% reduction in total energy intake across all ad libitum meals throughout the day (-3036 kJ; P < .0001). Fasting overall appetite suppression scores were improved with semaglutide vs placebo, while nausea ratings were similar. Semaglutide was associated with less hunger and food cravings, better control of eating and a lower preference for high-fat foods. Resting metabolic rate, adjusted for lean body mass, did not differ between treatments. Semaglutide led to a reduction from baseline in mean body weight of 5.0 kg, predominantly from body fat mass. CONCLUSION After 12 weeks of treatment, ad libitum energy intake was substantially lower with semaglutide vs placebo with a corresponding loss of body weight observed with semaglutide. In addition to reduced energy intake, likely mechanisms for semaglutide-induced weight loss included less appetite and food cravings, better control of eating and lower relative preference for fatty, energy-dense foods.
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Abstract
The concept of addiction is loaded with connotations and is often used for its political as much as its medical utility. The scientific case for 'food addiction' as a clinical phenotype currently rests on its association with generic diagnostic criteria for substance-related disorders being applied to everyday foods and eating-related problems. This has fused the concept of obesity with addiction regardless of whether it fits the definition. The hedonic, or reward, system can account for the ingestion of foods and drugs, confirming that they share neural substrates that differentiate liking and wanting. These are normal processes that are recruited for natural homeostatic behaviours and can explain the phenomenon of hedonic overeating as a consequence of human motivation pushed to extremes by an obesogenic environment. Food addiction constitutes a medicalization of common eating behaviours, taking on the properties of a disease. The use of this medical language has implications for the way in which society views overeating and obesity.
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Affiliation(s)
- Graham Finlayson
- School of Psychology, Faculty of Medicine &Health, Lifton Place, University of Leeds, Leeds LS2 9JT, West Yorkshire, UK
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Proserpio C, de Graaf C, Laureati M, Pagliarini E, Boesveldt S. Impact of ambient odors on food intake, saliva production and appetite ratings. Physiol Behav 2017; 174:35-41. [DOI: 10.1016/j.physbeh.2017.02.042] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2016] [Revised: 01/27/2017] [Indexed: 12/20/2022]
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de Bruijn SE, de Vries YC, de Graaf C, Boesveldt S, Jager G. The reliability and validity of the Macronutrient and Taste Preference Ranking Task: A new method to measure food preferences. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.11.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Rischel HE, Nielsen LA, Gamborg M, Møller P, Holm JC. Comparison of sensory-specific satiety between normal weight and overweight children. Appetite 2016; 107:486-493. [PMID: 27593452 DOI: 10.1016/j.appet.2016.08.123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2015] [Revised: 08/30/2016] [Accepted: 08/31/2016] [Indexed: 11/17/2022]
Abstract
Sensory properties of some foods may be of importance to energy consumption and thus the development and maintenance of childhood obesity. This study compares selected food related qualities in overweight and normal weight children. Ninety-two participants were included; 55 were overweight with a mean age of 11.6 years (range 6-18 years) and a mean BMI z-score of 2.71 (range 1.29-4.60). The 37 normal weight children had a mean age of 13.0 years (range 6-19 years) and a mean BMI z-score of 0.16 (range -1.71 to 1.24). All children completed a half-hour long meal test consisting of alternation between consumption of foods and answering of questionnaires. Compared to the normal weight, the overweight children displayed lower self-reported intake paces (χ2(2) = 6.3, p = 0.04), higher changes in liking for mozzarella (F(1,63) = 9.55, p = 0.003) and pretzels (F(1,87) = 5.27, p = 0.024), and declines in wanting for something fat, of which the normal weight children displayed an increase (F(1,83) = 4,10, p = 0.046). No differences were found for sensory-specific satiety, wanting for the main food yoghurt, hunger, or satiety. In conclusion, overweight children did not differ from normal weight children in terms of sensory-specific satiety, hunger, or satiety. However, overweight children had lower intake paces and appeared to differ from normal weight children regarding foods with a fatty taste.
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Affiliation(s)
- Helene Egebjerg Rischel
- The Children's Obesity Clinic, Department of Pediatrics, Copenhagen University Hospital Holbæk, DK-4300, Holbæk, Denmark.
| | - Louise Aas Nielsen
- The Children's Obesity Clinic, Department of Pediatrics, Copenhagen University Hospital Holbæk, DK-4300, Holbæk, Denmark
| | - Michael Gamborg
- Institute of Preventive Medicine, Bispebjerg and Frederiksberg Hospitals, The Capital Region, DK-2000, Frederiksberg, Copenhagen, Denmark
| | - Per Møller
- Department of Food Science/Design and Consumer Behaviour, Faculty of Sciences, University of Copenhagen, DK-1958, Frederiksberg C, Denmark
| | - Jens-Christian Holm
- The Children's Obesity Clinic, Department of Pediatrics, Copenhagen University Hospital Holbæk, DK-4300, Holbæk, Denmark; University of Copenhagen, Faculty of Health and Medical Sciences, DK-2200 Copenhagen, Denmark; Novo Nordisk Foundation Centre for Basic Metabolic Research, Section of Metabolic Genetics, University of Copenhagen, DK-2200 Copenhagen, Denmark
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