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Hendriks-Hartensveld AEM, Havermans RC, Nederkoorn C, van den Heuvel E. Exploring within-meal variety to promote appeal of home-cooked meals in older adults. Appetite 2024; 197:107318. [PMID: 38548134 DOI: 10.1016/j.appet.2024.107318] [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: 11/07/2023] [Revised: 02/19/2024] [Accepted: 03/18/2024] [Indexed: 04/06/2024]
Abstract
Undernutrition is highly prevalent in older adults and poses a major threat to physical and mental wellbeing. To foster healthy eating (and healthy aging), strategies are needed to improve dietary quality of older adults. In this study, the feasibility of increasing food variety in home-cooked meals is explored as strategy to promote meat and vegetable consumption in community dwelling older adults. Adults aged 50 years or older (N = 253) evaluated pictures of traditional Dutch dinner meals with more or less variety in the vegetable or meat component in an online questionnaire. Specifically, four different variety 'levels' were presented: (1) no variety, (2) meat variety, (3) vegetable variety, and (4) variety in both meat and vegetables (mixed). Participants indicated for each meal picture how much they would like the meal, whether it represented an ideal portion size, and whether they would be able and willing to prepare the meal. We expected that with increasing variety, liking and ideal portion size would increase, while ability and willingness to prepare the meals would decrease. Results showed that the meals with meat variety and mixed variety were liked less than meals with vegetable variety or no variety. Participants were all highly willing to prepare the meals, but they were less willing to prepare the meals with meat variety and mixed variety compared to the meals with vegetable variety and no variety. All meals were evaluated as being too large, but the meals with vegetable variety and mixed variety were evaluated as more oversized than the meals without variety and with meat variety. These results suggest that encouraging older adults to include variety in home-cooked meals might be more challenging than anticipated.
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Affiliation(s)
- Anouk E M Hendriks-Hartensveld
- Department of Clinical Psychological Science, Faculty of Psychology & Neuroscience, Maastricht University, the Netherlands; Laboratory of Behavioural Gastronomy, Centre for Healthy Eating and Food Innovation, Maastricht University Campus Venlo, the Netherlands.
| | - Remco C Havermans
- Laboratory of Behavioural Gastronomy, Centre for Healthy Eating and Food Innovation, Maastricht University Campus Venlo, the Netherlands; Chair Youth, Food, and Health, Maastricht University Campus Venlo, the Netherlands
| | - Chantal Nederkoorn
- Department of Clinical Psychological Science, Faculty of Psychology & Neuroscience, Maastricht University, the Netherlands
| | - Emmy van den Heuvel
- Laboratory of Behavioural Gastronomy, Centre for Healthy Eating and Food Innovation, Maastricht University Campus Venlo, the Netherlands
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2
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Cunningham PM, Roe LS, Keller KL, Rolls BJ. Variety and portion size combine to increase food intake at single-course and multi-course meals. Appetite 2023; 191:107089. [PMID: 37844692 DOI: 10.1016/j.appet.2023.107089] [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: 07/21/2023] [Revised: 10/12/2023] [Accepted: 10/13/2023] [Indexed: 10/18/2023]
Abstract
Increases in food variety and portion size independently promote intake. Little is known about how these effects combine or how they depend on meal structure. In two randomized crossover experiments, once a week for four weeks, women ate a lunch meal that was varied in two properties: variety (low: three bowls of the favorite dish vs. high: three bowls, each with a different main dish) and portion size (small: 450 g vs. large: 600 g). In Experiment 1 (n = 42), dishes were served simultaneously and in Experiment 2 (n = 49), dishes were served sequentially over three courses. At each meal, the primary outcome of food intake was measured; additionally, we measured sensory-specific satiety (SSS; the relative hedonic decline of a food as it is eaten). In Experiment 1 (simultaneous structure) variety and portion size did not interact (p = 0.72) but both independently increased intake; participants consumed 15 ± 7 g more at meals with high variety compared to low and 57 ± 7 g more from large portions compared to small (both p < 0.03). Similarly, in Experiment 2 (sequential structure) variety and portion size did not interact (p = 0.99) but participants consumed 30 ± 8 g more at high-variety meals and 51 ± 8 g more from large portions (both p < 0.001). SSS was not influenced by portion size in either experiment (both p > 0.16) or by variety in Experiment 1 (p = 0.58), but SSS was smaller at high-variety meals in Experiment 2 (p = 0.001). Thus, variety and large portions promoted greater food intake for a similar or smaller hedonic decline, indicating these effects were facilitated by delayed SSS. At meals with either a simultaneous or sequential structure, high variety and large portions combined to increase intake, suggesting that these common properties act together to promote overconsumption.
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Affiliation(s)
- Paige M Cunningham
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA, USA
| | - Liane S Roe
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA, USA
| | - Kathleen L Keller
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA, USA; Department of Food Science, The Pennsylvania State University, University Park, PA, USA
| | - Barbara J Rolls
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA, USA.
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3
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Li Z, Li PW, Zhang D. Association between all aspects of dietary diversity and risk of depressive symptoms in US adults. Food Funct 2023; 14:9204-9211. [PMID: 37791407 DOI: 10.1039/d3fo00642e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/05/2023]
Abstract
The impact of dietary diversity on depressive symptoms remains one-sided. We aim to explore the associations between all aspects of dietary diversity and the risk of depressive symptoms in US adults and their dose-response relationships. We selected 16 820 adults from the National Health and Nutrition Examination Survey (NHANES) from 2013 to 2018. Depressive symptoms were assessed using patient health questionnaire-9 (PHQ-9). Dietary diversity contains four indexes: count (dietary diversity score, DDS), evenness (Healthy Food Diversity Index, HFDI), dissimilarity (Jaccard distance, JD), and quality (Healthy Eating Index, HEI). Binary logistic regression was conducted to assess relationships between the four aspects of dietary diversity and depressive symptoms in whole and subgrouped populations. A restricted cubic spline was performed to explore the dose-response relationships. We revealed that DDS [0.20 (0.05, 0.73)], HFDI [0.51 (0.28, 0.94)], and HEI [0.46 (0.26, 0.80)] were inversely associated with the risk of depressive symptoms for the highest VS lowest quintile, especially in females and elders. Analysis of dose-response relationships determined linear relationships of DDS, HEI and depressive symptoms, while an "L" shaped relationship of HFDI and depressive symptoms. Adequate dietary diversity showed a significant effect on decreasing the risk of depressive symptoms at a score of 4 in DDS, 0.3 in HFDI, and a score of 51 in HEI. In conclusion, this study found that higher levels of dietary diversity, including count, evenness, and quality, might be protective factors against depressive symptoms, especially in females and elders. The DDS, HFDI, and HEI scores are recommended as 4, 0.3, and 51, respectively. Further investigation is needed to validate our results.
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Affiliation(s)
- Zhaoying Li
- Department of Epidemiology and Health Statistics, the College of Public Health of Qingdao University, 308 Ningxia Road, Qingdao, Shandong 266071, People's Republic of China.
| | - Po-Wei Li
- School of Mathematics and Statistics, Qingdao University, Qingdao 266071, PR China
| | - Dongfeng Zhang
- Department of Epidemiology and Health Statistics, the College of Public Health of Qingdao University, 308 Ningxia Road, Qingdao, Shandong 266071, People's Republic of China.
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4
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Embling R, Price MJ, Lee MD, Jones A, Wilkinson LL. Associations between dietary variety, portion size and body weight: prospective evidence from UK Biobank participants. Br J Nutr 2023; 130:1267-1277. [PMID: 36645103 DOI: 10.1017/s0007114523000156] [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] [Indexed: 01/17/2023]
Abstract
'Dietary variety' has been identified as a factor associated with food intake. Whilst this relationship may have longer-term benefits for body weight management when eating low-energy, nutrient-dense foods, it may increase the risk of overconsumption (and body adiposity) when foods are high energy density. This study sought to further explore pathways underpinning the relationship between dietary variety and body weight, by considering energy density as a moderating factor and portion size as a mediating factor in this relationship. Using prospective data from the UK Biobank, dietary variety scores (DVS), cumulative portion size and energy density were derived from 24-h dietary recall questionnaires at baseline and follow-up. BMI, whole-body fat percentage and fat-free mass were included as outcomes. Contrary to predictions, linear multiple regression models found some evidence of a negative, direct association between DVS and body weight outcomes at baseline (b = -0·13). Though dietary variety was significantly associated with larger portions across time points (b = 41·86-82·64), a moderated mediation effect was not supported at baseline or follow-up (Index ≤ 0·035). Taken together, these findings provide population-level evidence to support a positive association between variety and food intake, which in turn has potential implications for body weight management, both in terms of moderating food intake and benefitting diet quality.
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Affiliation(s)
- Rochelle Embling
- School of Psychology, Faculty of Medicine, Health and Life Science, Swansea University, Swansea, SA2 8PP, UK
| | - Menna J Price
- School of Psychology, Faculty of Medicine, Health and Life Science, Swansea University, Swansea, SA2 8PP, UK
| | - Michelle D Lee
- School of Psychology, Faculty of Medicine, Health and Life Science, Swansea University, Swansea, SA2 8PP, UK
| | - Alex Jones
- School of Psychology, Faculty of Medicine, Health and Life Science, Swansea University, Swansea, SA2 8PP, UK
| | - Laura L Wilkinson
- School of Psychology, Faculty of Medicine, Health and Life Science, Swansea University, Swansea, SA2 8PP, UK
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Huenul E, Salazar L, Frias D, Videka M, Luna D, Dwyer DM, Figueroa J. Effects of flavour variety on the intake and palatability of commercial feed in nursery pigs. Front Vet Sci 2023; 10:1218198. [PMID: 37711435 PMCID: PMC10498925 DOI: 10.3389/fvets.2023.1218198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Accepted: 08/18/2023] [Indexed: 09/16/2023] Open
Abstract
Sensory-specific satiety (SSS) could negatively affect pigs' feed intake, even when diets satisfy their nutritional requirements. We evaluated the short-term effects of SSS on feed intake and palatability. Thirty-two nursery pigs (tested in pairs) were exposed to short-term feeding trials for 6 days. In Trial 1, animals received for 90 min over three consecutive days three feeders: with different flavours (VAR); the same flavour (MON); or a mixture of the three flavours (MIX) in a 3 × 3 Latin square design. In Trial 2, with the same animals and different flavours, the three feeders were delivered successively (1 feeder every 30 min). In Trial 1, there was a day-by-diet interaction (F 4,36 = 2.98; p = 0.032), where the VAR diet was least consumed on the first day but most consumed subsequently. In Trial 2 a triple interaction between diet, day and delivery order modified pig's intake (F 12,15 = 3.33; p = 0.015), and consumption patterns (F 12,15 = 3.52; p = 0.012); where VAR diet presented the highest values in the last delivery order on the third experimental day. Flavour variety may decrease the effect of SSS, increasing feed intake and hedonic value in nursery pigs when there was a previous experience with those flavours.
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Affiliation(s)
- Elizabeth Huenul
- Department of Animal and Food Science, Faculty of Veterinary Medicine, Autonomous University of Barcelona, Cerdanyola del Vallès, Spain
| | - Laura Salazar
- Animal Behaviour and Welfare, Animal and Veterinary Sciences Research Group, Scotland’s Rural College, Edinburgh, United Kingdom
| | - Daniela Frias
- Escuela de Ingeniería y recursos Naturales, Instituto Profesional DuocUC, Santiago, Chile
| | - Milivoy Videka
- Departamento de Fomento de la Producción Animal, Facultad de Ciencias Veterinarias y Pecuarias, Universidad de Chile, Santiago, Chile
| | - Daniela Luna
- Departamento de Fomento de la Producción Animal, Facultad de Ciencias Veterinarias y Pecuarias, Universidad de Chile, Santiago, Chile
| | - Dominic M. Dwyer
- School of Psychology, College of Biomedical and Life Sciences, Cardiff University, Cardiff, United Kingdom
| | - Jaime Figueroa
- Instituto de Ciencias Agroalimentarias, Animales y Ambientales, Universidad de O’Higgins, San Fernando, Chile
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6
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Benbaibeche H, Saidi H, Bounihi A, Koceir EA. Emotional and external eating styles associated with obesity. J Eat Disord 2023; 11:67. [PMID: 37131270 PMCID: PMC10152697 DOI: 10.1186/s40337-023-00797-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Accepted: 04/24/2023] [Indexed: 05/04/2023] Open
Abstract
BACKGROUND Obesity is related to eating habits. Overeating is the most behavioural trait implicated in obesity; emotional, external and rigid restrained eating are three maladaptive eating habits that are associated to overeating. OBJECTIVES The current study assesses the eating styles of Algerian adults. It identifies and analyses differences in eating styles in a sample from adults with normal BMI and who have obesity. The study examines the relationship between eating styles and BMI. METHODS The sample consisted of 200 volunteers aged from 31 to 62 years old, 110 with obesity and 90 having normal BMI. The participants were recruited from hospital and university employees. They were questioned about their eating habits. The participants did not receive any treatment. To assess eating styles, participants completed the DEBQ. RESULTS The prevalence of women was in the majority, representing 61% (n = 122) in the total sample (63.63% (n = 70) with obesity, and 55.77% (n = 52) with normal BMI). The prevalence of men represents 39% (n = 78) in the total sample (36.36% (n = 40) with obesity, and 42.22% (n = 38) with normal BMI). Participants with obesity showed pathological eating styles. They scored higher on emotional and external eating styles than to normal BMI group. However, restraint eating showed a slight no significant increase. The mean scores ± standard deviations observed in each eating styles were: emotional eating (2.88 ± 0.99** vs. 1.71 ± 0.32), external eating (3.31 ± 0.68** vs. 1.96 ± 0.29), and retrained eating (1.81 ± 0.7ns vs. 1.3 ± 0.30). The linear regression analysis showed an effect of emotional and external eating on BMI. CONCLUSION These results could be used to provide clinical information at the initial screening for obesity criteria, obesity prevention and treatment.
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Affiliation(s)
- Hassiba Benbaibeche
- Faculté des sciences, département des sciences de la nature et de la vie, Université Alger 1, Alger, Algérie.
| | - Hamza Saidi
- University of Sciences and Technology Houari Boumediene, Algiers, Algeria
| | - Abdenour Bounihi
- Ecole Supérieure des Sciences de l'Aliment et des Industries Agroalimentaires, Alger, Algérie
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7
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Ye Y, Zhou Q, Dai W, Peng H, Zhou S, Tian H, Shen L, Han H. Gender differences in metabolic syndrome and its components in southern china using a healthy lifestyle index: a cross-sectional study. BMC Public Health 2023; 23:686. [PMID: 37046236 PMCID: PMC10091685 DOI: 10.1186/s12889-023-15584-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Accepted: 04/02/2023] [Indexed: 04/14/2023] Open
Abstract
BACKGROUND Lifestyle changes are important for the prevention and management of metabolic syndrome (MetS), but studies that focus on gender differences in the lifestyle risk factors of MetS are limited in China. This research aimed to generate a healthy lifestyle index (HLI) to assess the behavioral risk factors of MetS and its components, and to explore the gender differences in HLI score and other influencing factors of MetS. METHODS A convenience sample of 532 outpatients were recruited from a general hospital in Changsha, China. The general information and HLI scores [including physical activity (PA), diet, smoking, alcohol use, and body mass index (BMI)] of the subjects were collected through questionnaires, and each patient's height, weight, waist circumference, and other physical signs were measured. Logistic regression analysis was used to analyze the risk factors of MetS and its components. RESULTS The prevalence of MetS was 33.3% for the whole sample (46.3% in males and 23.3% in females). The risk of MetS increased with age, smoking, unhealthy diet, and BMI in males and with age and BMI in females. Our logistic regression analysis showed that lower HLI (male: OR = 0.838,95%CI = 0.757-0.929; female: OR = 0.752, 95%CI = 0.645-0.876) and older age (male: OR = 2.899, 95%CI = 1.446-5.812; female: OR = 4.430, 95%CI = 1.640-11.969) were independent risk factors of MetS, for both sexes. CONCLUSION Low levels of HLI and older ages were independent risk factors of MetS in both males and females. The association between aging and MetS risk was stronger in females, while the association between unhealthy lifestyles and MetS risk was stronger in males. Our findings reinforced the expected gender differences in MetS prevalence and its risk factors, which has implications for the future development of gender-specific MetS prevention and intervention programs.
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Affiliation(s)
- Ying Ye
- Teaching and Research Section of Clinical Nursing, Xiangya Hospital of Central South University, Xiangya Road 87#, Changsha, Hunan, P.R. China
- Xiangya School of Nursing, Central South University, Changsha, P.R. China
| | - Qiuhong Zhou
- Teaching and Research Section of Clinical Nursing, Xiangya Hospital of Central South University, Xiangya Road 87#, Changsha, Hunan, P.R. China
- Xiangya School of Nursing, Central South University, Changsha, P.R. China
- National Clinical Research Center for Geriatric Disorders, Xiangya Hospital of Central South University, Changsha, Hunan, P.R. China
| | - Weiwei Dai
- Teaching and Research Section of Clinical Nursing, Xiangya Hospital of Central South University, Xiangya Road 87#, Changsha, Hunan, P.R. China
| | - Hua Peng
- Teaching and Research Section of Clinical Nursing, Xiangya Hospital of Central South University, Xiangya Road 87#, Changsha, Hunan, P.R. China
| | - Shi Zhou
- Teaching and Research Section of Clinical Nursing, Xiangya Hospital of Central South University, Xiangya Road 87#, Changsha, Hunan, P.R. China
| | - Huixia Tian
- Teaching and Research Section of Clinical Nursing, Xiangya Hospital of Central South University, Xiangya Road 87#, Changsha, Hunan, P.R. China
| | - Lu Shen
- Teaching and Research Section of Clinical Nursing, Xiangya Hospital of Central South University, Xiangya Road 87#, Changsha, Hunan, P.R. China
| | - Huiwu Han
- Teaching and Research Section of Clinical Nursing, Xiangya Hospital of Central South University, Xiangya Road 87#, Changsha, Hunan, P.R. China.
- Xiangya School of Nursing, Central South University, Changsha, P.R. China.
- National Clinical Research Center for Geriatric Disorders, Xiangya Hospital of Central South University, Changsha, Hunan, P.R. China.
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8
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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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9
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Xu H, Du S, Liu A, Zhang Q, Ma G. Low Dietary Diversity for Recommended Food Groups Increases the Risk of Obesity among Children: Evidence from a Chinese Longitudinal Study. Nutrients 2022; 14:nu14194068. [PMID: 36235720 PMCID: PMC9571432 DOI: 10.3390/nu14194068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 09/24/2022] [Accepted: 09/26/2022] [Indexed: 11/16/2022] Open
Abstract
The association between dietary diversity and childhood obesity remains unclear; therefore, this longitudinal study was conducted to analyze the effect of dietary diversity on childhood obesity. One year after the first investigation, a follow-up was completed in 2010. A total of 4538 participants were included for analysis. Dietary diversity scores were calculated based on the consumption of nine recommended food groups which were categorized in accordance with the 2013 United Nations Food and Agriculture Organization guidelines. After a one-year follow-up, the low-score group underwent a significantly more considerable change in weight, body mass index, and body fat percentage than the high-score group (4.62 vs. 4.06 kg, 0.76 vs. 0.51 kg/m2, and 1.99% vs. 1.13%, respectively). Furthermore, in the low-score group, the odds ratios for overweight, obese, and overweight and obese were 1.76 (95% CI: 1.17, 2.65), 0.99 (95% CI: 0.67, 1.46), and 1.35 (95% CI: 1.01, 1.81), and the relative risks were 1.81 (95% CI: 1.03, 3.19), 2.31 (95% CI: 0.81, 6.59), and 1.98 (95% CI: 1.20,3.28), respectively. Low dietary diversity for the recommended food groups was associated with a high weight, high body mass index, and high body fat, which was associated with an increased risk of being overweight or obese in Chinese children.
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Affiliation(s)
- Haiquan Xu
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Songming Du
- Chinese Nutrition Society, Beijing 100022, China
| | - Ailing Liu
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
| | - Qian Zhang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
| | - Guansheng Ma
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China
- Correspondence:
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10
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Takabayashi S, Hirata T, Zhao W, Kimura T, Ukawa S, Tsushita K, Wakai K, Kawamura T, Ando M, Tamakoshi A. Association of dietary diversity with all‐cause mortality by body mass index in Japanese older adults: An age‐specific prospective cohort study (
NISSIN
project). Geriatr Gerontol Int 2022; 22:736-744. [DOI: 10.1111/ggi.14446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Revised: 06/17/2022] [Accepted: 07/04/2022] [Indexed: 11/29/2022]
Affiliation(s)
- Saeka Takabayashi
- Department of Public Health Graduate School of Medicine, Hokkaido University Sapporo Japan
| | - Takumi Hirata
- Department of Public Health Hokkaido University Faculty of Medicine Sapporo Japan
- Institute for Clinical and Translational Science, Nara Medical University Kashihara Japan
| | - Wenjing Zhao
- Department of Public Health Hokkaido University Faculty of Medicine Sapporo Japan
- School of Public Health and Emergency Management Southern University of Science and Technology Shenzhen People's Republic of China
| | - Takashi Kimura
- Department of Public Health Hokkaido University Faculty of Medicine Sapporo Japan
| | - Shigekazu Ukawa
- Department of Social Services and Clinical Psychology Graduate School of Human Life Science, Osaka City University Osaka Japan
| | - Kazuyo Tsushita
- Comprehensive Health Science Center, Aichi Health Promotion Public Interest Foundation Japan
| | - Kenji Wakai
- Department of Preventive Medicine Nagoya University, Graduate School of Medicine Nagoya Japan
| | | | - Masahiko Ando
- Center for Advanced Medicine and Clinical Research Nagoya University Hospital Nagoya Japan
| | - Akiko Tamakoshi
- Department of Public Health Graduate School of Medicine, Hokkaido University Sapporo Japan
- Department of Public Health Hokkaido University Faculty of Medicine Sapporo Japan
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11
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Bailey RL, Kwon K, Garcia C, Wang P. Fast food menu calorie labeling contexts as complex contributing factors to overeating. Appetite 2022; 173:105992. [DOI: 10.1016/j.appet.2022.105992] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 02/25/2022] [Accepted: 02/28/2022] [Indexed: 11/27/2022]
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12
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Smith BL, Gutierrez R, Ludlow AK. A comparison of food avoidant behaviours and sensory sensitivity in adults with and without Tourette syndrome. Appetite 2022; 168:105713. [PMID: 34563498 DOI: 10.1016/j.appet.2021.105713] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 09/22/2021] [Accepted: 09/23/2021] [Indexed: 02/06/2023]
Abstract
Food selectivity has been shown to be more persistent and severe in children with Tourette syndrome (TS) compared to their typically developing peers. The current study aimed to examine differences in food selectivity, food neophobia and Avoidant Restrictive Food Intake Disorder (ARFID)-associated behaviours, between adults with and without TS. Fifty-three adults diagnosed with TS were compared to 53 neurotypical adults and completed the following measures online: Adult Eating Behaviour Questionnaire (AEBQ), Nine-Item Avoidant/Restrictive Food Intake disorder screen (NIAS), Food Neophobia Scale (FNS) and the Sensory Perception Quotient (SPQ). Higher levels of food avoidant behaviours, in terms of food fussiness, food neophobia and ARFID-associated behaviours, were identified in adults with TS compared to adults without TS. While heightened sensory sensitivity failed to predict food fussiness, greater sensitivity to taste was found to be predictive of food neophobia in TS. These are the first findings to suggest that food avoidant behaviours are more prevalent for adults with TS and signal a need to address health implications.
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Affiliation(s)
- Bobbie L Smith
- Department of Psychology, Sport and Geography, University of Hertfordshire, College Lane, Hatfield, Hertfordshire, AL10 9AB, UK.
| | - Roberto Gutierrez
- Department of Psychology, Sport and Geography, University of Hertfordshire, College Lane, Hatfield, Hertfordshire, AL10 9AB, UK.
| | - Amanda K Ludlow
- Department of Psychology, Sport and Geography, University of Hertfordshire, College Lane, Hatfield, Hertfordshire, AL10 9AB, UK.
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13
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Cheon E, Reister EJ, Hunter SR, Mattes RD. Finding the Sweet Spot: Measurement, Modification, and Application of Sweet Hedonics in Humans. Adv Nutr 2021; 12:2358-2371. [PMID: 33957666 PMCID: PMC8634475 DOI: 10.1093/advances/nmab055] [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: 01/22/2021] [Revised: 03/15/2021] [Accepted: 04/06/2021] [Indexed: 11/14/2022] Open
Abstract
Sweetness is a sensation that contributes to the palatability of foods, which is the primary driver of food choice. Thus, understanding how to measure the appeal (hedonics) of sweetness and how to modify it are key to effecting dietary change for health. Sweet hedonics is multidimensional so can only be captured by multiple approaches including assessment of elements such as liking, preference, and consumption intent. There are both innate and learned components to the appeal of sweet foods and beverages. These are responsive to various behavioral and biological factors, suggesting the opportunity to modify intake. Given the high amount of added sugar intake in the United States and recommendations from many groups to reduce this, further exploration of current hypothesized approaches to moderate sugar intake (e.g., induced hedonic shift, use of low-calorie sweeteners) is warranted.
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Affiliation(s)
- Eunjin Cheon
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
| | - Evan J Reister
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
| | - Stephanie R Hunter
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
| | - Richard D Mattes
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
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14
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Andersen T, Byrne DV, Wang QJ. How Digital Food Affects Our Analog Lives: The Impact of Food Photography on Healthy Eating Behavior. Front Psychol 2021; 12:634261. [PMID: 33889111 PMCID: PMC8056120 DOI: 10.3389/fpsyg.2021.634261] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Accepted: 03/05/2021] [Indexed: 01/13/2023] Open
Abstract
Obesity continues to be a global issue. In recent years, researchers have started to question the role of our novel yet ubiquitous use of digital media in the development of obesity. With the recent COVID-19 outbreak affecting almost all aspects of society, many people have moved their social eating activities into the digital space, making the question as relevant as ever. The bombardment of appetizing food images and photography – colloquially referred to as “food porn” – has become a significant aspect of the digital food experience. This review presents an overview of whether and how the (1) viewing, (2) creating, and (3) online sharing of digital food photography can influence consumer eating behavior. Moreover, this review provides an outlook of future research opportunities, both to close the gaps in our scientific understanding of the physiological and psychological interaction between digital food photography and actual eating behavior, and, from a practical viewpoint, to optimize our digital food media habits to support an obesity-preventive lifestyle. We do not want to rest on the idea that food imagery’s current prevalence is a core negative influence per se. Instead, we offer the view that active participation in food photography, in conjunction with a selective use of food-related digital media, might contribute to healthy body weight management and enhanced meal pleasure.
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Affiliation(s)
- Tjark Andersen
- Food Quality Perception and Society, Department of Food Science, Faculty of Technical Sciences, Aarhus University, Aarhus, Denmark.,Sino-Danish College (SDC), University of Chinese Academy of Sciences, Beijing, China
| | - Derek Victor Byrne
- Food Quality Perception and Society, Department of Food Science, Faculty of Technical Sciences, Aarhus University, Aarhus, Denmark.,Sino-Danish College (SDC), University of Chinese Academy of Sciences, Beijing, China
| | - Qian Janice Wang
- Food Quality Perception and Society, Department of Food Science, Faculty of Technical Sciences, Aarhus University, Aarhus, Denmark.,Sino-Danish College (SDC), University of Chinese Academy of Sciences, Beijing, China
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15
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Hendriks AEM, Nederkoorn C, van Lier IMJ, van Belkom B, Bast A, Havermans RC. Sensory-specific satiety, the variety effect and physical context: Does change of context during a meal enhance food intake? Appetite 2021; 163:105179. [PMID: 33737211 DOI: 10.1016/j.appet.2021.105179] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 02/18/2021] [Accepted: 02/23/2021] [Indexed: 11/18/2022]
Abstract
Food variety has been shown to increase food intake, and sensory-specific satiety (a relative decrease in pleasantness of a food as it is consumed) has been proposed as the mechanism through which variety increases consumption. The aim of this study was to investigate whether variation of eating context can add to experienced meal variety and hence increase consumption even further. A total of 128 participants were assigned to one of four conditions in which they first ate a specific food item (ad libitum) until satiated, after which they consumed a second course ad libitum of either the same or a different food in either the same context or in a different context. We hypothesized that, compared to eating the same food in the same context during the second course, introducing a different food item or changing the context for the second course increases consumption (of the second course), and changing both food and context enhances food intake to a greater degree than only changing the food or changing the context. Results indicated that food variety (introducing a different food) significantly increased consumption in the second course, but that a context switch did not enhance consumption. These results suggest that there is little reason to believe that sensory-specific satiety is context specific.
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Affiliation(s)
- Anouk E M Hendriks
- Laboratory of Behavioural Gastronomy, Centre for Healthy Eating and Food Innovation, Maastricht University Campus Venlo, the Netherlands.
| | - Chantal Nederkoorn
- Department of Clinical Psychological Science, Faculty of Psychology & Neuroscience, Maastricht University, the Netherlands
| | - Ilse M J van Lier
- Faculty of Health, Medicine and Life Sciences, Maastricht University Campus Venlo, the Netherlands
| | - Britt van Belkom
- Chair Youth, Food, and Health, Maastricht University Campus Venlo, the Netherlands
| | - Aalt Bast
- Department of Pharmacology & Toxicology, School of Nutrition and Translational Research in Metabolism, Faculty of Health, Medicine and Life Sciences, Maastricht University Campus Venlo, the Netherlands
| | - Remco C Havermans
- Laboratory of Behavioural Gastronomy, Centre for Healthy Eating and Food Innovation, Maastricht University Campus Venlo, the Netherlands; Chair Youth, Food, and Health, Maastricht University Campus Venlo, the Netherlands
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16
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Yang CL, Tucker RM. Beneficial effects of a high protein breakfast on fullness disappear after a night of short sleep in nonobese, premenopausal women. Physiol Behav 2021; 229:113269. [DOI: 10.1016/j.physbeh.2020.113269] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 11/25/2020] [Accepted: 11/26/2020] [Indexed: 01/24/2023]
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17
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Optimizing sensory quality and variety: An effective strategy for increasing meal enjoyment and food intake in older nursing home residents. Appetite 2020; 153:104749. [PMID: 32450092 DOI: 10.1016/j.appet.2020.104749] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2020] [Revised: 03/25/2020] [Accepted: 05/18/2020] [Indexed: 01/08/2023]
Abstract
A decline in appetite and consequently in food intake is often observed with ageing, particularly in older adults living in nursing homes. Several strategies have been tested in nursing homes to counter this phenomenon. However, the approaches have rarely focused on food improvement, and most studies have assessed the impact of flavor enhancement on eating behavior. The present experiment aimed to assess the impact of improving sensory quality versus increasing sensory variety on food intake and meal enjoyment in elderly individuals living in a nursing home. Four conditions were compared: control condition, a Quality+ condition (recipes were improved according to sensory preference of the target population), a Variety+ condition (participants were offered a variety of main dishes and several condiments throughout the meal) and a Quality&Variety+ condition combining the two previous conditions. Eighty-two residents (age range: 71-101 years) participated in eight lunchtime sessions (2 replicates × 4 conditions). Compared to control condition, our results showed that improving the sensory quality of the dishes and/or providing variety led to increased meal enjoyment and food intake (energy intake: +5% for Quality+; +7% for Variety+). No additional effect was observed when the two factors were combined (+7% for Quality&Variety+). These results suggest that meal improvement strategies can be used to increase food intake in order to prevent and treat malnutrition in dependent older adults.
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18
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Seale E, Greene-Finestone LS, de Groh M. Examining the diversity of ultra-processed food consumption and associated factors in Canadian adults. Appl Physiol Nutr Metab 2020; 45:857-864. [PMID: 32073881 DOI: 10.1139/apnm-2019-0518] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Ultra-processed food (UPF) consumption is increasing globally at an unprecedented rate. We investigated UPF consumption among Canadian adults and associated sociodemographic and health-related factors. This study was a secondary analysis of the Foodbook study (2014-2015), which collected self-reported data on foods consumed by Canadians during a 7-day period. UPF diversity was assessed by summing the different types of UPFs consumed in the previous week to produce a diversity score. Descriptive statistics summarized UPF diversity among subgroups in Canada. Regression models identified significant associations between UPF diversity, body mass index (BMI), and sociodemographic variables. This study included 6062 participants, aged 18 years and older, representing 24.7 million Canadian adults. Almost all Canadian adults (99.0%) consumed UPFs at least once weekly. The most common UPFs consumed were chocolate, chips/pretzels, cold breakfast cereal, and fast foods. UPF diversity was greatest among men, young respondents, those with high income, and those with obesity. When controlling for potential confounders, UPF diversity for men and women was significantly associated with younger age and higher BMI; it was also associated with region for women. This study suggests UPF consumption in Canada varies across sociodemographic subgroups, but ultimately is pervasive. Further research examining potential health risks associated with UPF consumption is encouraged to inform Canadian interventions. Novelty: Almost all Canadians consume at least one type of ultra-processed food weekly. Nearly half or more Canadians consume chocolate, chips/pretzels, cold breakfast cereal, or fast food at least once weekly. Gender, age, and BMI are consistently associated with ultra-processed food diversity.
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Affiliation(s)
- Emily Seale
- Public Health Agency of Canada, 785 Carling Avenue, Ottawa, ON K1A 0K9, Canada
| | - Linda S Greene-Finestone
- Public Health Agency of Canada, 785 Carling Avenue, Ottawa, ON K1A 0K9, Canada.,Public Health Agency of Canada, 785 Carling Avenue, Ottawa, ON K1A 0K9, Canada
| | - Margaret de Groh
- Public Health Agency of Canada, 785 Carling Avenue, Ottawa, ON K1A 0K9, Canada.,Public Health Agency of Canada, 785 Carling Avenue, Ottawa, ON K1A 0K9, Canada
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19
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Hendriks AE, Havermans RC, Nederkoorn C, Bast A. Exploring the mechanism of within-meal variety and sensory-specific satiation. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.103740] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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20
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Child and adult snack food intake in response to manipulated pre-packaged snack item quantity/variety and snack box size: a population-based randomized trial. Int J Obes (Lond) 2019; 43:1891-1902. [PMID: 31320694 DOI: 10.1038/s41366-019-0407-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/03/2018] [Revised: 04/12/2019] [Accepted: 05/19/2019] [Indexed: 12/13/2022]
Abstract
OBJECTIVES Snacks contribute to overconsumption of energy-dense foods and thence obesity. Previous studies in this area are limited by self-reported data and small samples. In a large population-based cohort of parent-child dyads, we investigated how modification of pre-packaged snack food, i.e. (a) item quantity and variety, and (b) dishware (boxed container) size affected intake. METHODS Design: Randomized trial nested within the cross-sectional Child Health CheckPoint of the Longitudinal Study of Australian Children, clustered by day of visit. SAMPLE 1299 11-12 year olds, 1274 parents. EXPOSURE 2 × 2 manipulation of snack box container size and item quantity/variety: (1) small box, few items, (2) large box, few items, (3) small box, more items, (4) large box, more items. PROCEDURE Participants received a snack box during a 15 min break within their 3.5 h visit; any snacks remaining were weighed. OUTCOMES Consumed quantity (grams) and energy intake (kilojoules). ANALYSES Unadjusted linear regression. RESULTS Children who were offered a greater quantity and variety of snack items consumed considerably more energy and a slightly higher food mass (main effect for energy intake: 349 kJ, 95% CI 282-416, standardized mean difference (effect size) 0.66; main effect for mass: 10 g, 95% CI 3-17, effect size 0.17). In contrast, manipulating box size had little effect on child consumption, and neither box size nor quantity/variety of items consistently affected adults' consumption. CONCLUSION In children, reducing the number and variety of snack food items available may be a more fruitful intervention than focusing on container or dishware size. Effects observed among adults were small, although we could not exclude social desirability bias in adults aware of observation.
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21
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Wheatley SD, Whitaker MJG. Why do people overeat? Hunger, psychological eating and type 2 diabetes. PRACTICAL DIABETES 2019. [DOI: 10.1002/pdi.2232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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22
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Different and Unequal: A Qualitative Evaluation of Salient Factors Influencing Energy Intake in Adults with Overweight and Obesity. Nutrients 2019; 11:nu11061365. [PMID: 31216640 PMCID: PMC6627170 DOI: 10.3390/nu11061365] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Revised: 06/05/2019] [Accepted: 06/14/2019] [Indexed: 12/20/2022] Open
Abstract
Environmental factors such as food availability and variety can function as cues for overeating in individuals susceptible to overweight or obesity, but relatively little is known about other types of environmental factors that may also be important. This qualitative study compared and contrasted categories of internal and external cues through focus groups and key informant interviews with 24 adults (26 to 77 years old) in the United States who had a body mass index within the healthy range (21.6 ± 2.5 kg/m2) or had overweight or obesity (29.1 ± 3.6 kg/m2). Five domains of external factors influencing food intake were identified: (a) Environmental cues including food availability and variety; (b) normative expectations for dietary intake; (c) food palatability; (d) overt social pressures to overeat; and (e) perceived social expectations around eating. All external domains were noted by participants with overweight or obesity to be challenging, and solutions to avoid overeating were lacking; however, overt social pressures and perceived social expectations appeared to be especially problematic. By explicitly defining different domains of external factors that challenge healthy weight regulation, this study identifies specific targets to address in interventions for healthy weight management.
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23
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Fast-Food Offerings in the United States in 1986, 1991, and 2016 Show Large Increases in Food Variety, Portion Size, Dietary Energy, and Selected Micronutrients. J Acad Nutr Diet 2019; 119:923-933. [DOI: 10.1016/j.jand.2018.12.004] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2017] [Accepted: 12/11/2018] [Indexed: 01/26/2023]
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24
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Schebendach JE, Uniacke B, Walsh BT, Mayer LES, Attia E, Steinglass J. Fat preference and fat intake in individuals with and without anorexia nervosa. Appetite 2019; 139:35-41. [PMID: 30981752 DOI: 10.1016/j.appet.2019.04.008] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2019] [Revised: 03/29/2019] [Accepted: 04/10/2019] [Indexed: 12/22/2022]
Abstract
Fat restriction is a characteristic eating behavior among individuals with anorexia nervosa (AN), and laboratory meal studies demonstrate restricted fat intake among low-weight patients. The Geiselman Food Preference Questionnaire-I© (FPQ) is a validated self-report measure that yields a fat preference score (FPS). Prior research reported that patients with AN had a significantly lower FPS than did healthy control (HC) participants. The goal of the current study was to compare self-reported fat preference (FPS) to fat intake (multi-item meal (MIM) study) in low-weight ANs and HCs. Specific aims were 1) to determine if the FPS differed between ANs and HCs; 2) to determine if fat and energy intakes differed between ANs and HCs; and 3) to determine if the FPS was associated with fat and energy intakes in ANs and HCs. Forty-four female AN inpatients and 48 female HCs completed the FPQ and participated in a MIM study. Compared to HCs, ANs consumed less energy (469.1 ± 397.7 vs. 856.4 ± 346.8 kcal, p < 0.001), less fat (16.4 ± 20.4 vs. 36.7 ± 18.9 g, p < 0.001), and a smaller percentage of calories from fat (22.9 ± 13.8 vs. 36.6 ± 8.0%, p < 0.001) at the MIM. Compared to HCs, ANs also had a lower FPS (79.7 ± 27.4 vs. 102.3 ± 18.9, p < 0.001). The FPS was significantly and positively correlated with caloric intake (r = 0.481, p < 0.01), total fat (r = 0.453, p < 0.01), and the percentage of calories from fat (r = 0.37, p < 0.05) in ANs as well as in HCs (kcal: r = 0.583, p < 0.001; fat: r = 0.621, p < 0.001; % fat kcal: r = 0.601, p < 0.001). The FPS is related to objective measures of energy and fat intake in patients with AN as well as in healthy individuals.
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Affiliation(s)
- Janet E Schebendach
- Department of Psychiatry, Columbia University Irving Medical Center, NY, NY, USA; Department of Psychiatry, New York State Psychiatric Institute, NY, NY, USA.
| | - Blair Uniacke
- Department of Psychiatry, Columbia University Irving Medical Center, NY, NY, USA; Department of Psychiatry, New York State Psychiatric Institute, NY, NY, USA
| | - B Timothy Walsh
- Department of Psychiatry, Columbia University Irving Medical Center, NY, NY, USA; Department of Psychiatry, New York State Psychiatric Institute, NY, NY, USA
| | - Laurel E S Mayer
- Department of Psychiatry, Columbia University Irving Medical Center, NY, NY, USA; Department of Psychiatry, New York State Psychiatric Institute, NY, NY, USA
| | - Evelyn Attia
- Department of Psychiatry, Columbia University Irving Medical Center, NY, NY, USA; Department of Psychiatry, New York State Psychiatric Institute, NY, NY, USA
| | - Joanna Steinglass
- Department of Psychiatry, Columbia University Irving Medical Center, NY, NY, USA; Department of Psychiatry, New York State Psychiatric Institute, NY, NY, USA
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25
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Food-variety-focused labelling does not increase ideal portion size, expected fullness or snack intake. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.12.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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26
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Does Eating-Away-from-Home Increase the Risk of a Metabolic Syndrome Diagnosis? INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2019; 16:ijerph16040575. [PMID: 30781483 PMCID: PMC6406498 DOI: 10.3390/ijerph16040575] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/27/2018] [Revised: 01/17/2019] [Accepted: 02/13/2019] [Indexed: 12/24/2022]
Abstract
Rising frequency of eating-away-from-home (EAFH) is suspected to be correlated with several non-communicable diseases. This study adopted the Chinese Health and Nutrition Survey (CHNS) 2009 data to investigate the association between being diagnosed with the metabolic syndrome (MetS) and EAFH at different ages. Results showed that the association between EAFH and MetS varied at different ages and differed for males and females. EAFH was positively associated with a higher risk of getting MetS for males, especially for those aged between 45 and 60; while it was negatively associated with the risk of getting MetS for young females (<45) (all p < 0.05). In particular, EAFH was associated with a lower risk of getting high serum triglycerides (TGs), abdominal adiposity, elevated blood pressure, and impaired fasting blood glucose for young females, while higher risk of high serum TGs, abdominal adiposity, elevated blood pressure, and impaired fasting blood glucose for middle-aged males (all p < 0.05). In addition, a higher frequency of EAFH was associated with a higher risk of abdominal adiposity and elevated blood pressure for older women, and a lower risk of elevated blood pressure, and impaired fasting blood glucose for younger men (all p < 0.05). Our study implies that heterogeneous target strategies for preventing MetS in different subpopulation should be considered.
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27
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Energy intake and the risk of obesity: are dietary patterns significant ? Proc Nutr Soc 2019. [DOI: 10.1017/s0029665119000429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Zhao W, Zhang J, Zhao A, Wang M, Wu W, Tan S, Guo M, Zhang Y. Using an introduced index to assess the association between food diversity and metabolic syndrome and its components in Chinese adults. BMC Cardiovasc Disord 2018; 18:189. [PMID: 30285642 PMCID: PMC6171175 DOI: 10.1186/s12872-018-0926-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2018] [Accepted: 09/25/2018] [Indexed: 02/06/2023] Open
Abstract
BACKGROUND It is reported that an increase in food diversity would lower the risk of cardiac-cerebral vascular diseases. METHODS A new index was introduced to develop a Chinese healthy food diversity (HFD) index, exploring the association with metabolic syndrome (MetS) and its components among Chinese adults. Two sets of data were used. The primary data were from a cross-sectional survey conducted in 2016 called the Chinese Urban Adults Diet and Health Study (CUADHS); the verification data were from the China Health and Nutrition Survey (CHNS) of 2009. The Chinese HFD index was developed according to the Chinese Dietary Guideline, with food consumption information from 24-h dietary recalls. The association between the index and MetS and its components was explored in logistic regression models. RESULTS Among 1520 participants in the CUADHS, the crude prevalence of MetS was 36.4%, which was 29.0% after the standardisation of age and gender by the 2010 Chinese national census. In the CUADHS, the HFD index ranged from 0.04 to 0.63. The value of the index among participants who are male, young, poorly educated, drinking or smoking, and with high energy intakes was significantly lower than that of their counterparts. In the verification dataset of the CHNS, there were 2398 participants, and the distribution of different genders and age groups was more balanced. The crude prevalence of MetS in the CHNS was 27.3% and the standardised prevalence was 19.5%. The Chinese HFD index ranged from 0.02 to 0.62. In the CUADHS, the Chinese HFD index was not significantly associated with MetS in covariate-adjusted models or with its components. In the CHNS, the Chinese HFD index had a significantly negative correlation with MetS and its components (i.e., elevated fasting glucose and elevated waist circumference) in covariate-adjusted models. CONCLUSIONS Increased food diversity may decrease the risk of MetS, which is important in dietary interventions of cardiac-cerebral vascular disease. This underscores the necessity of continued investigation into the role of HFD in the prevention of MetS and provides an integral framework for ongoing research.
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Affiliation(s)
- Wenzhi Zhao
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University Health Science Center, Xueyuan Road 38, Haidian District, 100191, Beijing, China
| | - Jian Zhang
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University Health Science Center, Xueyuan Road 38, Haidian District, 100191, Beijing, China
| | - Ai Zhao
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University Health Science Center, Xueyuan Road 38, Haidian District, 100191, Beijing, China
| | - Meichen Wang
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University Health Science Center, Xueyuan Road 38, Haidian District, 100191, Beijing, China
| | - Wei Wu
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University Health Science Center, Xueyuan Road 38, Haidian District, 100191, Beijing, China
| | - Shengjie Tan
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University Health Science Center, Xueyuan Road 38, Haidian District, 100191, Beijing, China
| | - Mofan Guo
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University Health Science Center, Xueyuan Road 38, Haidian District, 100191, Beijing, China
| | - Yumei Zhang
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University Health Science Center, Xueyuan Road 38, Haidian District, 100191, Beijing, China.
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de Oliveira Otto MC, Anderson CAM, Dearborn JL, Ferranti EP, Mozaffarian D, Rao G, Wylie-Rosett J, Lichtenstein AH. Dietary Diversity: Implications for Obesity Prevention in Adult Populations: A Science Advisory From the American Heart Association. Circulation 2018; 138:e160-e168. [PMID: 30354383 PMCID: PMC6894732 DOI: 10.1161/cir.0000000000000595] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
"Eat a variety of foods," or dietary diversity, is a widely accepted recommendation to promote a healthy, nutritionally adequate diet and to reduce the risk of major chronic diseases. However, recent evidence from observational studies suggests that greater dietary diversity is associated with suboptimal eating patterns, that is, higher intakes of processed foods, refined grains, and sugar-sweetened beverages and lower intakes of minimally processed foods, such as fish, fruits, and vegetables, and may be associated with weight gain and obesity in adult populations. This American Heart Association science advisory summarizes definitions for dietary diversity and reviews current evidence on its relationship with obesity outcomes, eating behavior, and food-based diet quality measures. Current data do not support greater dietary diversity as an effective strategy to promote healthy eating patterns and healthy body weight. Given the current state of the science on dietary diversity and the insufficient data to inform recommendations on specific aspects of dietary diversity that may be beneficial or detrimental to healthy weight, it is appropriate to promote a healthy eating pattern that emphasizes adequate intake of plant foods, protein sources, low-fat dairy products, vegetable oils, and nuts and limits consumption of sweets, sugar-sweetened beverages, and red meats.
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30
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Vadiveloo M, Principato L, Morwitz V, Mattei J. Sensory variety in shape and color influences fruit and vegetable intake, liking, and purchase intentions in some subsets of adults: a randomized pilot experiment. Food Qual Prefer 2018; 71:301-310. [PMID: 31105386 DOI: 10.1016/j.foodqual.2018.08.002] [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] [Indexed: 11/25/2022]
Abstract
Dietary variety increases food intake, but it is unclear if sensory differences elicit increases in eating-related behaviors. Using a 4×3 between-subject pilot experiment, we examined if increasing sensory variety (control, color, shape, both color and shape) and priming individuals to notice differences or similarities in the foods (positive, neutral, negative) influenced ad libitum proximal intake, liking, and willingness to purchase pears and peppers among 164 Greater Boston adults >18y/o. MANOVA was used to examine associations between sensory variety (independent variable) and six dependent measures. We tested for interactions between sensory variety condition and individual-level factors that may influence food intake. There was no main effect of sensory variety condition for any dependent measure. However, interactions between sensory variety condition and age, overweight status, and prime were detected. Adults with overweight (vs. adults of normal weight) ate more pear with color variety (7.2 vs. 4.4 oz, p=0.01). Pear intake was also higher among adults with overweight in the color variety (7.2 oz) vs. combination variety (4.4 oz) condition. Adults ≥36y/o ate more peppers (3.5 oz) in the color variety condition versus other conditions (2.1-2.2 oz, p=0.04). Participants primed to notice differences were more willing to purchase pears in the color variety (5.0 ± 0.5) versus control (3.7 ± 0.5) condition. Color variety may modestly increase proximal intake, liking, and purchase intentions for fruits and vegetables in some subsets of adults. Our preliminary findings encourage more research to determine if color variety can be used to improve diet quality of targeted populations.
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Affiliation(s)
- Maya Vadiveloo
- Harvard T.H. Chan School of Public Health, Department of Nutrition, 665 Huntington Ave, Bldg 2, Boston, MA 02115, USA
| | - Ludovica Principato
- Rome Tre University, Department of Business Studies, Via Silvio D'Amico, 77, 00145 Rome, Italy
| | - Vicki Morwitz
- New York University, Stern School of Business, 40 West 4th Street, Room 807, New York, NY 10012, USA
| | - Josiemer Mattei
- Harvard T.H. Chan School of Public Health, Department of Nutrition, 665 Huntington Ave, Bldg 2, Boston, MA 02115, USA
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Landry M, Lemieux S, Lapointe A, Bédard A, Bélanger-Gravel A, Bégin C, Provencher V, Desroches S. Is eating pleasure compatible with healthy eating? A qualitative study on Quebecers' perceptions. Appetite 2018; 125:537-547. [DOI: 10.1016/j.appet.2018.02.033] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2017] [Revised: 02/12/2018] [Accepted: 02/27/2018] [Indexed: 12/22/2022]
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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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Vilela S, Hetherington MM, Oliveira A, Lopes C. Tracking diet variety in childhood and its association with eating behaviours related to appetite: The generation XXI birth cohort. Appetite 2018; 123:241-248. [PMID: 29305889 DOI: 10.1016/j.appet.2017.12.030] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Revised: 12/31/2017] [Accepted: 12/31/2017] [Indexed: 12/23/2022]
Abstract
Research on the influence of early eating habits on eating behaviours related to appetite using a prospective approach is scarce, especially in children. The aim of this study was to explore the relationship between changes in diet variety from 4 to 7 years of age and appetitive traits measured at 7 years of age. Participants are from the population-based birth cohort Generation XXI (2005-2006). The present analysis included 4537 children with complete data on a food frequency questionnaire (FFQ) at both ages, and on the Children's Eating Behaviour Questionnaire at 7y. A healthy diet variety index (HDVI) was calculated at both ages using data from the FFQ. To assess tracking of diet variety, tertiles of HDVI scores were calculated and then re-categorized as 'maintain: low', 'maintain: high', 'increase' and 'decrease'. Although the HDVI score decreased from 4 to 7y (p < .001), it showed a high stability, a positive predictive value, and a fair agreement. Increasing diet variety, compared to maintaining a low variety, was inversely associated with the 'Desire to Drink' (β = -0.090, 95%CI: 0.174; -0.006) and 'Satiety Responsiveness' (β = -0.119, 95%CI: 0.184; -0.054) subdimensions and positively with 'Enjoyment of Food' (β = 0.098, 95%CI: 0.023; 0.172) and 'Emotional Overeating' (β = 0.073, 95%CI: 0.006; 0.139). Those classified as either increase or maintain a high diet variety, in comparison with maintaining a low variety, had lower scores of 'Food Fussiness'. In conclusion, diet variety decreased from 4 to 7y with a fair tracking. Children with a higher diet variety were less fussy, had a lower desire to drink and a higher general interest in food.
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Affiliation(s)
- Sofia Vilela
- EPIUnit - Instituto de Saúde Pública, Universidade do Porto, Rua das Taipas, nº 135, 4050-600 Porto, Portugal.
| | | | - Andreia Oliveira
- EPIUnit - Instituto de Saúde Pública, Universidade do Porto, Rua das Taipas, nº 135, 4050-600 Porto, Portugal; Departamento de Ciências da Saúde Pública e Forenses, e Educação Médica, Faculdade de Medicina, Universidade do Porto, Alameda Prof. Hernâni Monteiro, 4200-319 Porto, Portugal
| | - Carla Lopes
- EPIUnit - Instituto de Saúde Pública, Universidade do Porto, Rua das Taipas, nº 135, 4050-600 Porto, Portugal; Departamento de Ciências da Saúde Pública e Forenses, e Educação Médica, Faculdade de Medicina, Universidade do Porto, Alameda Prof. Hernâni Monteiro, 4200-319 Porto, Portugal
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Gender difference of metabolic syndrome and its association with dietary diversity at different ages. Oncotarget 2017; 8:73568-73578. [PMID: 29088727 PMCID: PMC5650282 DOI: 10.18632/oncotarget.20625] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2017] [Accepted: 08/24/2017] [Indexed: 12/11/2022] Open
Abstract
BACKGROUND Previous research indicated that dietary diversity had favorable association with metabolic syndrome (MetS), and it has not been investigated in China. METHODS Adults (aged 18+) with complete dietary and biochemical data were collected from 2009 China Health and Nutrition Survey (n=4308). Dietary diversity was measured by modified Dietary Diversity Score (DDS). MetS was defined by the harmonized criteria. The association between DDS and MetS was investigated by multivariable adjusted logistic regression. RESULTS An inverse-U shape relationship between MetS risk and age was detected for both genders, and female were more vulnerable than male at old times. More diversified diet decreased the risk of MetS for young female (≥18 & ≤45), similar trends were detected in serum TGs, abdominal adiposity, blood pressure, and fasting blood glucose (all P<0.05). However, this association reversed for old female (>60) and male adults (>45&≤60). Greater DDS was associated with higher serum TGs, and lower HDL-C level for male adults, higher blood pressure for old men, but lower blood pressure and fasting blood glucose in young men (all P<0.05). CONCLUSION Male adults and old female had the highest risk of getting MetS. More diversified diet decreased MetS risk for young female, but increased the risk for male adults and old female.
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Farooq M, McCrory MA, Sazonov E. Reduction of energy intake using just-in-time feedback from a wearable sensor system. Obesity (Silver Spring) 2017; 25:676-681. [PMID: 28233942 PMCID: PMC5373970 DOI: 10.1002/oby.21788] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/18/2016] [Revised: 01/02/2017] [Accepted: 01/03/2017] [Indexed: 11/11/2022]
Abstract
OBJECTIVE This work explored the potential use of a wearable sensor system for providing just-in-time (JIT) feedback on the progression of a meal and tested its ability to reduce the total food mass intake. METHODS Eighteen participants consumed three meals each in a lab while monitored by a wearable sensor system capable of accurately tracking chew counts. The baseline visit was used to establish the self-determined ingested mass and the associated chew counts. Real-time feedback on chew counts was provided in the next two visits, during which the target chew count was either the same as that at baseline or the baseline chew count reduced by 25% (in randomized order). The target was concealed from the participant and from the experimenter. Nonparametric repeated-measures ANOVAs were performed to compare mass of intake, meal duration, and ratings of hunger, appetite, and thirst across three meals. RESULTS JIT feedback targeting a 25% reduction in chew counts resulted in a reduction in mass and energy intake without affecting perceived hunger or fullness. CONCLUSIONS JIT feedback on chewing behavior may reduce intake within a meal. This system can be further used to help develop individualized strategies to provide JIT adaptive interventions for reducing energy intake.
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Affiliation(s)
- Muhammad Farooq
- Department of Electrical and Computer Engineering, University of Alabama, Tuscaloosa, Alabama, USA
| | - Megan A McCrory
- Department of Health Sciences, Program in Nutrition, Boston University, Boston, Massachusetts, USA
| | - Edward Sazonov
- Department of Electrical and Computer Engineering, University of Alabama, Tuscaloosa, Alabama, USA
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Tordoff MG, Pearson JA, Ellis HT, Poole RL. Does eating good-tasting food influence body weight? Physiol Behav 2017; 170:27-31. [PMID: 27988248 PMCID: PMC5250539 DOI: 10.1016/j.physbeh.2016.12.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2016] [Revised: 12/05/2016] [Accepted: 12/10/2016] [Indexed: 12/22/2022]
Abstract
Does eating good-tasting food influence body weight? To investigate, we first established some concentrations of sucralose and mineral oil in chow that mice strongly preferred. Then, in Experiment 1, we compared groups of 16 mice fed plain chow (i.e., chow with no additives) to groups fed chow with added (a) sucralose, (b) mineral oil, (c) sucralose and mineral oil, or (d) sucralose on odd days and mineral oil on even days. During a 6-week test, the body weights and body compositions of the five groups never differed. In Experiment 2, we compared groups of 18 mice fed plain chow or plain high-fat diet to groups fed these diets with added sucralose. During a 9-week test, the high-fat diet caused weight gain, but the body weights of mice fed the sucralose-sweetened diets did not differ from those fed the corresponding plain versions. Two-cup choice tests conducted at the end of each experiment showed persisting strong preferences for the diets with added sucralose and/or mineral oil. In concert with earlier work, our results challenge the hypothesis that the orosensory properties of a food influence body weight gain. A good taste can stimulate food intake acutely, and guide selection toward nutrient-dense foods that cause weight gain, but it does not determine how much is eaten chronically.
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Affiliation(s)
| | | | | | - Rachel L Poole
- Monell Chemical Senses Center, Philadelphia, PA 19104, USA
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Ahlstrom B, Dinh T, Haselton MG, Tomiyama AJ. Understanding eating interventions through an evolutionary lens. Health Psychol Rev 2016; 11:72-88. [DOI: 10.1080/17437199.2016.1260489] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Britt Ahlstrom
- Department of Psychology, University of California, Los Angeles, Los Angeles, CA, USA
| | - Tran Dinh
- Department of Psychology, University of New Mexico, Albuquerque, NM, USA
| | - Martie G. Haselton
- Department of Psychology, University of California, Los Angeles, Los Angeles, CA, USA
- Department of Communication Studies, University of California, Los Angeles, Los Angeles, CA, USA
- Institute for Society and Genetics, University of California, Los Angeles, Los Angeles, CA, USA
| | - A. Janet Tomiyama
- Department of Psychology, University of California, Los Angeles, Los Angeles, CA, USA
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Rogers PJ, Ferriday D, Jebb SA, Brunstrom JM. Connecting biology with psychology to make sense of appetite control. NUTR BULL 2016. [DOI: 10.1111/nbu.12237] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- P. J. Rogers
- Nutrition and Behaviour Unit; School of Experimental Psychology; University of Bristol; Bristol UK
| | - D. Ferriday
- Nutrition and Behaviour Unit; School of Experimental Psychology; University of Bristol; Bristol UK
| | - S. A. Jebb
- Nuffield Department of Primary Care Health Sciences; University of Oxford; Radcliffe Observatory Quarter Oxford UK
| | - J. M. Brunstrom
- Nutrition and Behaviour Unit; School of Experimental Psychology; University of Bristol; Bristol UK
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Parizel O, Labouré H, Marsset-Baglieri A, Fromentin G, Sulmont-Rossé C. Providing choice and/or variety during a meal: Impact on vegetable liking and intake. Appetite 2016; 108:391-398. [PMID: 27784633 DOI: 10.1016/j.appet.2016.10.027] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2016] [Revised: 10/14/2016] [Accepted: 10/21/2016] [Indexed: 11/15/2022]
Abstract
Out-of-home catering services frequently offer consumers the opportunity to choose their foods from among different proposals and/or provide consumers with a variety of food. The aim of the present study was to assess the impact of choice and/or variety on food liking and food intake. Fifty-nine normal-weight adults were recruited under the condition that they equally liked three vegetable recipes (green beans with butter, zucchinis with olive oil, spinach with cream). Volunteers participated in four sessions at lunch time. In the no-choice/no-variety condition, volunteers were served one dish randomly selected from among the three. In the no-choice/variety condition, volunteers were served all three dishes. In the choice/no-variety condition, participants chose one dish from among the three dishes. In the choice/variety condition, volunteers chose as many dishes as they desired from among the three dishes. Results showed that providing choice increased vegetable liking and vegetable intake, while offering a variety of vegetables only increased their liking. No synergy effect between choice and variety was observed on vegetable liking and vegetable intake (i.e. the effect in the choice/variety condition was not significantly higher than the effects in no-choice/variety and the choice/no-variety conditions).
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Affiliation(s)
- Odile Parizel
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Univ. Bourgogne Franche-Comté, F-21000 Dijon, France; UMR Physiologie de la Nutrition et du Comportement Alimentaire, AgroParisTech, INRA, Université Paris-Saclay, F-75005 Paris, France
| | - Hélène Labouré
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Univ. Bourgogne Franche-Comté, F-21000 Dijon, France; AgroSup Dijon, F-21000 Dijon, France
| | - Agnès Marsset-Baglieri
- UMR Physiologie de la Nutrition et du Comportement Alimentaire, AgroParisTech, INRA, Université Paris-Saclay, F-75005 Paris, France
| | - Gilles Fromentin
- UMR Physiologie de la Nutrition et du Comportement Alimentaire, AgroParisTech, INRA, Université Paris-Saclay, F-75005 Paris, France
| | - Claire Sulmont-Rossé
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Univ. Bourgogne Franche-Comté, F-21000 Dijon, France.
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Haugaard P, Stancu CM, Brockhoff PB, Thorsdottir I, Lähteenmäki L. Determinants of meal satisfaction in a workplace environment. Appetite 2016; 105:195-203. [DOI: 10.1016/j.appet.2016.05.030] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2015] [Revised: 05/19/2016] [Accepted: 05/23/2016] [Indexed: 11/27/2022]
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Abstract
Background Obesity is a consequence of chronic energy imbalance. We need accurate and precise measurements of energy intake and expenditure, as well as the related behaviors, to fully understand how energy homeostasis is regulated in order to develop interventions and evaluate their effectiveness to combat the global obesity epidemic. Scope of review We provide an in-depth review of the methodologies currently used to measure energy intake and expenditure in humans, including their principles, advantages, and limitations in the clinical research setting. The aim is to provide researchers with a comprehensive guide to conduct obesity research of the highest possible quality. Major conclusions An array of methodologies is available to measure various aspects of energy metabolism and none is perfect under all circumstances. The choice of methods should be specific to particular research questions with practicality and quality of data the priorities for consideration. A combination of complementary measurements may be preferable. There is an imperative need to develop new methodologies to improve the accuracy and precision of energy intake assessments. Image-based technology is a significant step to improve energy intake measurement. Physical activity informs patterns but not absolute energy expenditure. Combining complementary measurements overcomes shortfalls of individual methods.
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Vadiveloo MK, Campos H, Mattei J. Seasoning ingredient variety, but not quality, is associated with greater intake of beans and rice among urban Costa Rican adults. Nutr Res 2016; 36:780-8. [PMID: 27440532 PMCID: PMC4987195 DOI: 10.1016/j.nutres.2016.04.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2016] [Revised: 03/21/2016] [Accepted: 04/03/2016] [Indexed: 11/19/2022]
Abstract
Exposure to a variety of flavors may promote food enjoyment, but few studies have examined the relationship between food seasoning and food intake. We hypothesized that using a higher variety (number) of 11 seasonings to prepare 2 staple foods (beans, white rice) would be associated with intake of those foods in a population-based case-control study of Costa Rican adults in urban vs rural areas (n=1025), where cooking and dietary practices differ. Participants were surveyed about the variety of seasoning ingredients added when preparing beans or rice. Ingredients were also categorized by their dietary quality (healthfulness), and scores for seasoning variety and quality were created. Multivariable linear regression was used to determine the association between variety and quality scores (continuously and in tertiles (T)) and intake of each staple food. Seasoning variety was positively associated with daily servings of beans (β=.02, P=.01; 1.31 and 1.23 servings/day in T2 and T3 versus 1.02 servings/day in T1, P<.05) and rice (β=.04, P=.005) in the urban areas only. No differences in ingredient quality across increasing intakes of beans or rice were noted, and the joint associations between variety and quality were not significant. In conclusion, a greater variety, but not quality, of seasoning ingredients was positively associated with intakes of beans and rice in urban Costa Rican adults. Our results suggest that increasing the variety of seasonings added to beans may be a culturally-appropriate strategy to improve intake of this healthy staple food among urban Costa Rican adults.
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Affiliation(s)
- Maya K Vadiveloo
- Department of Nutrition, Harvard T.H. Chan School of Public Health, 665 Huntington Ave, Boston, MA, 02115, USA.
| | - Hannia Campos
- Department of Nutrition, Harvard T.H. Chan School of Public Health, 665 Huntington Ave, Boston, MA, 02115, USA; Centro de Investigación e Innovación en Nutrición Translacional y Salud, Universidad Hispanoamericana, Calle 21, Barrio Aranjuez, San José, 408-1002, Costa Rica.
| | - Josiemer Mattei
- Department of Nutrition, Harvard T.H. Chan School of Public Health, 665 Huntington Ave, Boston, MA, 02115, USA.
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Why can't we control our food intake? The downside of dietary variety on learned satiety responses. Physiol Behav 2016; 162:120-9. [DOI: 10.1016/j.physbeh.2016.04.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2015] [Revised: 03/31/2016] [Accepted: 04/02/2016] [Indexed: 12/19/2022]
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44
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Haugaard P, Brockhoff PB, Lähteenmäki L. Objective measures of meal variety lacking association with consumers’ perception of variety with self-selected buffet meals at work. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.03.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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45
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Lima LCF, Saliba SW, Andrade JMO, Cunha ML, Cassini-Vieira P, Feltenberger JD, Barcelos LS, Guimarães ALS, de-Paula AMB, de Oliveira ACP, Santos SHS. Neurodegeneration Alters Metabolic Profile and Sirt 1 Signaling in High-Fat-Induced Obese Mice. Mol Neurobiol 2016; 54:3465-3475. [PMID: 27181590 DOI: 10.1007/s12035-016-9927-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2015] [Accepted: 05/03/2016] [Indexed: 01/01/2023]
Abstract
Different factors may contribute to the development of neurodegenerative diseases. Among them, metabolic syndrome (MS), which has reached epidemic proportions, has emerged as a potential element that may be involved in neurodegeneration. Furthermore, studies have shown the importance of the sirtuin family in neuronal survival and MS, which opens the possibility of new pharmacological targets. This study investigates the influence of sirtuin metabolic pathways by examining the functional capacities of glucose-induced obesity in an excitotoxic state induced by a quinolinic acid (QA) animal model. Mice were divided into two groups that received different diets for 8 weeks: one group received a regular diet, and the other group received a high-fat diet (HF) to induce MS. The animals were submitted to a stereotaxic surgery and subdivided into four groups: Standard (ST), Standard-QA (ST-QA), HF and HF-QA. The QA groups were given a 250 nL quinolinic acid injection in the right striatum and PBS was injected in the other groups. Obese mice presented with a weight gain of 40 % more than the ST group beyond acquiring an insulin resistance. QA induced motor impairment and neurodegeneration in both ST-QA and HF-QA, although no difference was observed between these groups. The HF-QA group showed a reduction in adiposity when compared with the groups that received PBS. Therefore, the HF-QA group demonstrated a commitment-dependent metabolic pathway. The results suggest that an obesogenic diet does not aggravate the neurodegeneration induced by QA. However, the excitotoxicity induced by QA promotes a sirtuin pathway impairment that contributes to metabolic changes.
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Affiliation(s)
- Leandro Ceotto Freitas Lima
- Institute of Agricultural Sciences. Food Engineering College, Universidade Federal de Minas Gerais (UFMG), Montes Claros, Minas Gerais, Brazil.,Department of Pharmacology and Department of Physiology - ICB, Universidade Federal de Minas Gerais (UFMG), Avenida Antonio Carlos, 6627, 31270-901, Belo Horizonte, MG, Brazil
| | - Soraya Wilke Saliba
- Department of Pharmacology and Department of Physiology - ICB, Universidade Federal de Minas Gerais (UFMG), Avenida Antonio Carlos, 6627, 31270-901, Belo Horizonte, MG, Brazil
| | | | - Maria Luisa Cunha
- Department of Pharmacology and Department of Physiology - ICB, Universidade Federal de Minas Gerais (UFMG), Avenida Antonio Carlos, 6627, 31270-901, Belo Horizonte, MG, Brazil
| | - Puebla Cassini-Vieira
- Department of Pharmacology and Department of Physiology - ICB, Universidade Federal de Minas Gerais (UFMG), Avenida Antonio Carlos, 6627, 31270-901, Belo Horizonte, MG, Brazil
| | | | - Lucíola Silva Barcelos
- Department of Pharmacology and Department of Physiology - ICB, Universidade Federal de Minas Gerais (UFMG), Avenida Antonio Carlos, 6627, 31270-901, Belo Horizonte, MG, Brazil
| | | | | | - Antônio Carlos Pinheiro de Oliveira
- Department of Pharmacology and Department of Physiology - ICB, Universidade Federal de Minas Gerais (UFMG), Avenida Antonio Carlos, 6627, 31270-901, Belo Horizonte, MG, Brazil
| | - Sérgio Henrique Sousa Santos
- Institute of Agricultural Sciences. Food Engineering College, Universidade Federal de Minas Gerais (UFMG), Montes Claros, Minas Gerais, Brazil. .,Health Science Post-graduate Program, UNIMONTES, Montes Claros, MG, Brazil.
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Influence of flavour enhancement on food liking and consumption in older adults with poor, moderate or high cognitive status. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.04.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Vadiveloo M, Parkeh N, Mattei J, Mattei J. Greater healthful food variety as measured by the US Healthy Food Diversity index is associated with lower odds of metabolic syndrome and its components in US adults. J Nutr 2015; 145:564-71. [PMID: 25733473 PMCID: PMC4336534 DOI: 10.3945/jn.114.199125] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
BACKGROUND Consuming a wider variety of nutrient-dense foods may promote adherence to healthful dietary patterns, leading to improved dietary quality and enhanced metabolic health. OBJECTIVE We used the US Healthy Food Diversity (HFD) index to simultaneously measure dietary variety, quality, and proportionality, hypothesizing a priori that race/ethnicity may moderate associations between diet and health. METHODS A representative sample of adults (n = 7470) aged 20+ y with two 24-h recalls and complete outcome data from the cross-sectional NHANES 2003-2006 were selected. US HFD values were generated using a previously validated equation with a theoretical range from 0 to nearly 1, with higher scores indicative of more varied diets with a higher proportion of healthful food groups. Metabolic syndrome (MetS) was defined using the most recent harmonized definition. Survey-weighted multivariable linear and logistic regression, adjusted for demographic factors, smoking, energy, screen time, and leisure activity, were used to compute means and ORs (95% CIs). RESULTS Adults in the third vs. first US HFD tertile had 21% lower odds of MetS [OR (95% CI): 0.79 (0.64, 0.98)] as well as lower odds of hypertension [0.83 (0.70, 0.995] and elevated waist circumference [0.75 (0.66, 0.86] after multivariable adjustment (P-trend < 0.05). The age- and sex-adjusted odds of low serum HDL cholesterol and impaired fasting plasma glucose (P-trend < 0.05) were lower in the highest vs. lowest US HFD tertile but attenuated with multivariable adjustment (P = 0.06 and 0.22, respectively). Notably, the US HFD index was only protective against adiposity among non-Hispanic white (NHW) and non-Hispanic black (NHB) adults, and MetS associations were driven by NHW adults. No associations were observed among Hispanic adults for any MetS components. CONCLUSIONS Greater healthful food variety was associated with lower odds of MetS and some MetS components in the total population, NHW adults, and NHB adults. This study provides preliminary evidence that healthful food diversity may protect against MetS and highlights the need for longitudinal and experimental research.
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Affiliation(s)
- Maya Vadiveloo
- Department of Nutrition, Harvard School of Public Health, Boston, MA; and
| | - Niyati Parkeh
- Department of Nutrition, Food Studies, and Public Health, and,Department of Population Health, NYU School of Medicine, New York University, New York, NY
| | - Josiemer Mattei
- Department of Nutrition, Harvard School of Public Health, Boston, MA; and
| | - Josiemer Mattei
- Department of Nutrition, Harvard School of Public Health, Boston, MA; and
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Keenan GS, Brunstrom JM, Ferriday D. Effects of meal variety on expected satiation: evidence for a 'perceived volume' heuristic. Appetite 2015; 89:10-5. [PMID: 25599925 PMCID: PMC4376392 DOI: 10.1016/j.appet.2015.01.010] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2014] [Revised: 12/14/2014] [Accepted: 01/14/2015] [Indexed: 10/26/2022]
Abstract
Meal variety has been shown to increase energy intake in humans by an average of 29%. Historically, research exploring the mechanism underlying this effect has focused on physiological and psychological processes that terminate a meal (e.g., sensory-specific satiety). We sought to explore whether meal variety stimulates intake by influencing pre-meal planning. We know that individuals use prior experience with a food to estimate the extent to which it will deliver fullness. These 'expected satiation' judgments may be straightforward when only one meal component needs to be considered, but it remains unclear how prospective satiation is estimated when a meal comprises multiple items. We hypothesised that people simplify the task by using a heuristic, or 'cognitive shortcut.' Specifically, as within-meal variety increases, expected satiation tends to be based on the perceived volume of food(s) rather than on prior experience. In each trial, participants (N = 68) were shown a plate of food with six buffet food items. Across trials the number of different foods varied in the range one to six. In separate tasks, the participants provided an estimate of their combined expected satiation and volume. When meal variety was high, judgments of perceived volume and expected satiation 'converged.' This is consistent with a common underlying response strategy. By contrast, the low variety meals produced dissociable responses, suggesting that judgments of expected satiation were not governed solely by perceived volume. This evidence for a 'volume heuristic' was especially clear in people who were less familiar with the meal items. Together, these results are important because they expose a novel process by which meal variety might increase food intake in humans.
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Affiliation(s)
- Gregory S Keenan
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, 12a Priory Road, Bristol BS8 1TU, UK.
| | - Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, 12a Priory Road, Bristol BS8 1TU, UK
| | - Danielle Ferriday
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, 12a Priory Road, Bristol BS8 1TU, UK
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Anguah KOB, Wonnell BS, Campbell WW, McCabe GP, McCrory MA. A blended- rather than whole-lentil meal with or without α-galactosidase mildly increases healthy adults' appetite but not their glycemic response. J Nutr 2014; 144:1963-9. [PMID: 25411033 PMCID: PMC4230209 DOI: 10.3945/jn.114.195545] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
Abstract
BACKGROUND Disrupting the physical structure of pulses by blending them or by using a digestive supplement (α-galactosidase) to reduce intestinal discomfort could potentially negate the previously observed beneficial effects of whole pulses of lowering appetitive and glycemic responses because of more rapid digestion. OBJECTIVE We hypothesized that blended lentils, α-galactosidase, or both increase postprandial appetite and blood glucose responses vs. whole lentils. METHODS Men and women [n = 12; means ± SDs body mass index (kg/m(2)): 23.3 ± 3.1; aged 28 ± 10 y] consumed breakfast meals containing whole (W), blended (B), or no lentils [control (C)], each with 3 α-galactosidase or placebo capsules in a randomized, crossover, double-blind placebo-controlled trial. Between each test day there was a 3- to 5-d washout period. RESULTS Mixed-model ANOVA showed effects of meal on postprandial appetite and glucose (P = 0.0001-0.031). The B meal resulted in higher postprandial appetite ratings than did the W meal but not the C meal for hunger, desire to eat, and prospective consumption (Δ = 0.4-0.5 points; P = 0.002-0.044). Postprandial glucose concentration was 4.5 mg/dL lower for the B meal than for the C meal (P < 0.0001) but did not differ from the W meal. There were no main effects of α-galactosidase, but there were meal × α-galactosidase interaction effects, with a greater postprandial desire to eat and lower postprandial fullness with the B meal than with the 2 other meals in the placebo condition but not in the α-galactosidase condition. CONCLUSIONS Blending lentils increased appetite (∼6%), but not glycemic response, compared with whole lentils, whereas α-galactosidase did not. Both B and W meals may be consumed (with or without an α-galactosidase supplement) with little impact on appetite, without increasing glycemic response. This trial was registered at clinicaltrials.gov as NCT02110511.
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Affiliation(s)
- Katherene O-B Anguah
- Departments of Nutrition Science Ingestive Behavior Research Center, Purdue University, West Lafayette, IN
| | | | - Wayne W Campbell
- Departments of Nutrition Science Ingestive Behavior Research Center, Purdue University, West Lafayette, IN
| | | | - Megan A McCrory
- Departments of Nutrition Science Psychological Sciences and the Ingestive Behavior Research Center, Purdue University, West Lafayette, IN Department of Nutrition, Georgia State University, Atlanta, GA
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Abstract
Among the key characteristics of the Western obesogenic food environment is a highly palatable and varied food supply. Laboratory investigations of eating behavior in both humans and animals established key roles for palatability and variety in stimulating appetite, delaying satiety, and promoting excessive energy intake. There is a robust effect of food palatability and variety on short-term food intake, and increased variety and palatability also cause weight gain in animal models. However, laboratory paradigms do not replicate the complexities of eating in a natural setting, and there is a shortage of evidence to estimate the magnitude of effects on weight in humans. There are substantial individual differences in susceptibility to the palatability effect and this may be a key determinant in individual vulnerability to weight gain. The understanding of pathways through which palatability and variety can affect eating is advancing, and epidemiologic and intervention studies are needed to translate laboratory findings into applications in public health or clinical domains, and to establish whether there is a role for greater regulation of the food environment in tackling increases in obesity.
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Affiliation(s)
- Fiona Johnson
- Department of Epidemiology and Public Health, University College London, London, United Kingdom
| | - Jane Wardle
- Department of Epidemiology and Public Health, University College London, London, United Kingdom
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