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Kontou TG, Roach GD, Sargent C. The effect of mild to moderate sleep restriction on subjective hunger in healthy young men. Appetite 2023; 181:106412. [PMID: 36493914 DOI: 10.1016/j.appet.2022.106412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 11/15/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022]
Abstract
There is good evidence to indicate severe sleep restriction increases subjective feelings of hunger, but the impact of mild to moderate sleep restriction (i.e., 5-7 h) on hunger has not been systematically evaluated. Healthy male participants (n = 116; 22.8 ± 2.1 years; 22.9 ± 3.7 kg⋅m-2) were recruited to a ten-day laboratory study. In a between groups design, participants were allocated to one of five time in bed conditions (5 h, 6 h, 7 h, 8 h or 9 h) for seven consecutive nights. Participants were provided a eucaloric diet and ratings of hunger, nausea and desire to eat certain foods were collected using visual analogue scales prior to meals (breakfast, lunch, afternoon snack, dinner and evening snack) on four days during the study. Data were analysed using linear mixed models with time in bed, time of day and study day as fixed effects and participant as a random effect. There was no main effect of time in bed, and no interaction between time in bed and study day, on hunger, nausea, prospective hunger or desire to eat certain foods. However, post-hoc analyses indicated that participants in the 5-h condition had an elevated desire to consume sweet foods and fruit on the final morning of the protocol. There was a main effect of time of day and study day on hunger; participants were hungriest prior to lunch time and hunger decreased over consecutive days of the protocol. When provided with a eucaloric diet, only 5-h time in bed increased desire to consume sweet foods and fruit in healthy young men.
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Affiliation(s)
- Thomas G Kontou
- Appleton Institute for Behavioural Science, Central Queensland University, PO Box 42, Goodwood, South Australia, 5034, Australia.
| | - Gregory D Roach
- Appleton Institute for Behavioural Science, Central Queensland University, PO Box 42, Goodwood, South Australia, 5034, Australia.
| | - Charli Sargent
- Appleton Institute for Behavioural Science, Central Queensland University, PO Box 42, Goodwood, South Australia, 5034, Australia.
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2
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Shvabskaia OB, Karamnova NS, Izmailova OV, Drapkina OM. Healthy Eating in Population Models of Nutrition: Asian Diet Style Summary. RATIONAL PHARMACOTHERAPY IN CARDIOLOGY 2023. [DOI: 10.20996/1819-6446-2022-12-08] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
The population of Japan and Okinawa is known for the longest life expectancy, which many researchers rightly associate with the nature of nutrition existing in these territories. The Japanese diet and Okinawan diet, along with other traditional diets, are real examples of historically established sustainable patterns of healthy eating. Asian eating styles have marked differences from European eating patterns, not only in differences in food sources, but also in eating habits. The article presents the historical, climatic and cultural features of these diets; the issues of food composition, energy and nutritional value of these models of nutrition are considered in detail with an analysis of the differences existing between them; highlights the benefits of products grown mainly in Japan, which are ration-forming for the population of this country; as well as the results of scientific studies on the protective effect of the Japanese and Okinawan diets on human health and disease prevention.
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Affiliation(s)
- O. B. Shvabskaia
- National Medical Research Center for Therapy and Preventive Medicine
| | - N. S. Karamnova
- National Medical Research Center for Therapy and Preventive Medicine
| | - O. V. Izmailova
- National Medical Research Center for Therapy and Preventive Medicine
| | - O. M. Drapkina
- National Medical Research Center for Therapy and Preventive Medicine
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3
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Ni D, Smyth HE, Cozzolino D, Gidley MJ. Holistic approach to effects of foods, human physiology, and psychology on food intake and appetite (satiation & satiety). Crit Rev Food Sci Nutr 2022; 64:3702-3712. [PMID: 36259784 DOI: 10.1080/10408398.2022.2134840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Appetite (satiation and satiety) is an essential element for the control of eating behavior, and as a consequence human nutrition, body weight, and chronic disease risk. A better understanding of appetite mechanisms is necessary to modulate eating behavior and food intake, and also provide a practical approach for weight management. Although many researchers have investigated the relationships between satiation/satiety and specific factors including human physiology, psychology, and food characteristics, limited information on the interactions between factors or comparisons between the relative importance of factors in contributing to satiation/satiety have been reported. This article reviews progress and gaps in understanding individual attributes contributing to perceived satiation/satiety, the advantages of considering multiple factors together in appetite experiments, as well as the applications of nondestructive sensing in evaluating human factors contributing to relative appetite perception. The approaches proposed position characterization of appetite (satiation and satiety) for personalized and precision nutrition in relation to human status and healthy diets. In particular, it is recommended that future studies of appetite perception recognize the inter-dependence of food type and intake, appetite (satiation and satiety), and individual status.
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Affiliation(s)
- Dongdong Ni
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia
| | - Heather E Smyth
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia
| | - Daniel Cozzolino
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia
| | - Michael J Gidley
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia
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Lin JJ, Yang D, Ou SJL, Mak YY, Lee DPS, Lim KL, Tai ES, Liu MH, Khan SA. Creating texturally tuneable, low calorie and palatable noodle-like food assemblies via microfluidics. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Varnaitė L, Keršienė M, Šipailienė A, Kazernavičiūtė R, Venskutonis PR, Leskauskaitė D. Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production. Foods 2022; 11:foods11050758. [PMID: 35267391 PMCID: PMC8909558 DOI: 10.3390/foods11050758] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 02/25/2022] [Accepted: 03/04/2022] [Indexed: 02/04/2023] Open
Abstract
In this study, different amounts (from 2% to 4.5%) of dietary fiber-rich cranberry pomace (CP) were added to yogurt before or after fermentation to increase dietary fiber content without changing the textural properties of the product. The addition of CP reduced whey loss, improved the firmness and viscosity, increased the total phenol compound content and the antioxidant capacity values (DPPH•, ABTS, and ORAC) of the yogurt in a dose-dependent manner, and had no significant effect on the viability of the yogurt culture bacteria. For all CP-supplemented yogurt samples, the bioaccessibility index of the polyphenols after in vitro intestinal phase digestion was approximately 90%. However, yogurt with CP added before fermentation exhibited a significantly (p < 0.05) lower degree of protein hydrolysis post-gastric and post-intestinal than the yogurt with CP added after fermentation. Yogurt supplemented with 4.5% CP could be considered a good antioxidant dairy product and a good source of dietary fiber.
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Guo L, Goff HD, Chen M, Zhong F. The hydration rate of konjac glucomannan after consumption affects its in vivo glycemic response and appetite sensation and in vitro digestion characteristics. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107102] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Fan J, Luo S, Ye Y, Ju J, Zhang Z, Liu L, Yang J, Xia M. Prevalence and risk factors of metabolic associated fatty liver disease in the contemporary South China population. Nutr Metab (Lond) 2021; 18:82. [PMID: 34496912 PMCID: PMC8425111 DOI: 10.1186/s12986-021-00611-x] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Accepted: 08/25/2021] [Indexed: 02/08/2023] Open
Abstract
Background As a newly proposed diagnosis, data on the prevalence of metabolic dysfunction-associated fatty liver disease (MAFLD) is rare. We aimed to assess the prevalence and risk factors of MAFLD using new definition in the contemporary South China population. Methods In this population based, cross sectional study, a total of 5377 participants aged 30–79 years old were recruited from the South China between 2018 and 2019. MAFLD was diagnosed in subjects who have both hepatic steatosis and metabolic disorders according to the newly international expert consensus. The total prevalence of MAFLD and prevalence by sex and age was estimated. Demographic characteristics, history of disease, and lifestyle were recorded by participants on a questionnaire. Abdominal ultrasonography was performed and evaluated by experienced sonographers. Multivariable logistic regression was used to calculate the odds ratios (ORs) of MAFLD. Results Overall prevalence of MAFLD was 29.2% (95% confidence interval [CI] 28.0% to 30.5%). Prevalence was higher in women (31.7%) than in men (25.5%; p < 0.001 for sex difference) and in subjects aged 50 years or older (30.7%) than in those aged 30–49 years (19.8%; p < 0.001 for age difference). In participants diagnosed with MAFLD, the prevalence of overweight/obesity was up to 90.5%, type 2 diabetes (T2DM) and metabolic dysregulation were 25.0% and 62.2%, respectively. Risk factors for MAFLD included overweight/obesity (OR = 4.67; 95% CI, 3.76–5.83), T2DM (OR = 2.41, 95% CI, 1.68–3.47), hypertriglyceridemia (OR = 2.42, 95% CI, 2.03–2.87), high school education (OR = 1.50, 95% CI, 1.23–1.82), high income (OR = 1.22, 95% CI, 1.05–1.42). A lower risk of MAFLD was associated with high physical activity equivalent (OR = 0.71, 95% CI, 0.60–0.85). A U-shaped association of frequency of soups and ORs of MAFLD was found, the adjusted ORs (95% CI) of lower and higher frequency of soups were 1.58 (1.32–1.89) and 1.36 (1.13–1.63), respectively. Conclusions Our results showed a high prevalence of MAFLD in the general adult population in South China. Obesity has the greatest impact on MAFLD, physical activity and moderate consumption of soups might be the potential protective factors of MAFLD. Supplementary Information The online version contains supplementary material available at 10.1186/s12986-021-00611-x.
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Affiliation(s)
- Jiahua Fan
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Guangdong Engineering Technology Research Center of Nutrition Translation, Department of Nutrition, School of Public Health, Sun Yat-Sen University (Northern Campus), Guangzhou, Guangdong Province, People's Republic of China
| | - Shiyun Luo
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Guangdong Engineering Technology Research Center of Nutrition Translation, Department of Nutrition, School of Public Health, Sun Yat-Sen University (Northern Campus), Guangzhou, Guangdong Province, People's Republic of China
| | - Yongxin Ye
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Guangdong Engineering Technology Research Center of Nutrition Translation, Department of Nutrition, School of Public Health, Sun Yat-Sen University (Northern Campus), Guangzhou, Guangdong Province, People's Republic of China
| | - Jingmeng Ju
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Guangdong Engineering Technology Research Center of Nutrition Translation, Department of Nutrition, School of Public Health, Sun Yat-Sen University (Northern Campus), Guangzhou, Guangdong Province, People's Republic of China
| | - Zhuoyu Zhang
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Guangdong Engineering Technology Research Center of Nutrition Translation, Department of Nutrition, School of Public Health, Sun Yat-Sen University (Northern Campus), Guangzhou, Guangdong Province, People's Republic of China
| | - Ludi Liu
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Guangdong Engineering Technology Research Center of Nutrition Translation, Department of Nutrition, School of Public Health, Sun Yat-Sen University (Northern Campus), Guangzhou, Guangdong Province, People's Republic of China
| | - Jialu Yang
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Guangdong Engineering Technology Research Center of Nutrition Translation, Department of Nutrition, School of Public Health, Sun Yat-Sen University (Northern Campus), Guangzhou, Guangdong Province, People's Republic of China
| | - Min Xia
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Guangdong Engineering Technology Research Center of Nutrition Translation, Department of Nutrition, School of Public Health, Sun Yat-Sen University (Northern Campus), Guangzhou, Guangdong Province, People's Republic of China.
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Cai M, Dou B, Pugh JE, Lett AM, Frost GS. The impact of starchy food structure on postprandial glycemic response and appetite: a systematic review with meta-analysis of randomized crossover trials. Am J Clin Nutr 2021; 114:472-487. [PMID: 34049391 PMCID: PMC8326057 DOI: 10.1093/ajcn/nqab098] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Accepted: 03/05/2021] [Indexed: 01/04/2023] Open
Abstract
BACKGROUND Starchy foods can have a profound effect on metabolism. The structural properties of starchy foods can affect their digestibility and postprandial metabolic responses, which in the long term may be associated with the risk of type 2 diabetes and obesity. OBJECTIVES This systematic review sought to evaluate the clinical evidence regarding the impact of the microstructures within starchy foods on postprandial glucose and insulin responses alongside appetite regulation. METHODS A systematic search was performed in the PUBMED, Ovid Medicine, EMBASE, and Google Scholar databases for data published up to 18 January 2021. Data were extracted by 3 independent reviewers from randomized crossover trials (RCTs) that investigated the effect of microstructural factors on postprandial glucose, insulin, appetite-regulating hormone responses, and subjective satiety scores in healthy participants. RESULTS We identified 745 potential articles, and 25 RCTs (n = 369 participants) met our inclusion criteria: 6 evaluated the amylose-to-amylopectin ratio, 6 evaluated the degree of starch gelatinization, 2 evaluated the degree of starch retrogradation, 1 studied starch-protein interactions, and 12 investigated cell and tissue structures. Meta-analyses showed that significant reductions in postprandial glucose and insulin levels was caused by starch with a high amylose content [standardized mean difference (SMD) = -0.64 mmol/L*min (95% CI: -0.83 to -0.46) and SMD = -0.81 pmol/L*min (95% CI: -1.07 to -0.55), respectively], less-gelatinized starch [SMD = -0.54 mmol/L*min (95% CI: -0.75 to -0.34) and SMD = -0.48 pmol/L*min (95% CI: -0.75 to -0.21), respectively], retrograded starch (for glucose incremental AUC; SMD = -0.46 pmol/L*min; 95% CI: -0.80 to -0.12), and intact and large particles [SMD = -0.43 mmol/L*min (95% CI: -0.58 to -0.28) and SMD = -0.63 pmol/L*min (95% CI: -0.86 to -0.40), respectively]. All analyses showed minor or moderate heterogeneity (I2 < 50%). Sufficient evidence was not found to suggest how these structural factors influence appetite. CONCLUSIONS The manipulation of microstructures in starchy food may be an effective way to improve postprandial glycemia and insulinemia in the healthy population. The protocol for this systematic review and meta-analysis was registered in the international prospective register of systematic reviews (PROSPERO) as CRD42020190873.
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Affiliation(s)
- Mingzhu Cai
- Section for Nutrition Research, Department of Metabolism, Digestion and Reproduction, Faculty of Medicine, Imperial College London, Hammersmith Campus, London, United Kingdom
| | - Bowen Dou
- Section for Nutrition Research, Department of Metabolism, Digestion and Reproduction, Faculty of Medicine, Imperial College London, Hammersmith Campus, London, United Kingdom
| | - Jennifer E Pugh
- Section for Nutrition Research, Department of Metabolism, Digestion and Reproduction, Faculty of Medicine, Imperial College London, Hammersmith Campus, London, United Kingdom
| | - Aaron M Lett
- Section for Nutrition Research, Department of Metabolism, Digestion and Reproduction, Faculty of Medicine, Imperial College London, Hammersmith Campus, London, United Kingdom
| | - Gary S Frost
- Section for Nutrition Research, Department of Metabolism, Digestion and Reproduction, Faculty of Medicine, Imperial College London, Hammersmith Campus, London, United Kingdom
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Goh AT, Choy JYM, Chua XH, Ponnalagu S, Khoo CM, Whitton C, van Dam RM, Forde CG. Increased oral processing and a slower eating rate increase glycaemic, insulin and satiety responses to a mixed meal tolerance test. Eur J Nutr 2021; 60:2719-2733. [PMID: 33389082 DOI: 10.1007/s00394-020-02466-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2020] [Accepted: 12/11/2020] [Indexed: 12/21/2022]
Abstract
PURPOSE Variations in specific oral processing behaviours may contribute to differences in glucose, insulin and satiety responses to a standardised test meal. This study tested how natural variations in oral processing between slower and faster eaters contribute to differences in post-prandial glucose (PP glucose), insulin response (PP insulin) and post-meal satiety for a standardised test meal. METHODS Thirty-three participants with higher risk for type 2 diabetes consumed a standardised test-meal while being video recorded to derive specific oral processing behaviours. Plasma glucose, insulin and satiety measures were collected at baseline, during and post meal. Participants were split into slower and faster eaters using median split based on their eating rates and individual bolus properties were analysed at the point of swallow. RESULTS There were large variations in eating rate (p < 0.001). While there was no significant difference in PP glucose response (p > 0.05), slower eaters showed significantly higher PP insulin between 45 and 60 min (p < 0.001). Slower eaters had longer oro-sensory exposure and increased bolus saliva uptake which was associated with higher PP glucose iAUC. Faster eating rate and larger bolus particle size at swallow correlated with lower PP glucose iAUC. A slower eating rate with greater chews per bite significantly increased insulin iAUC. Faster eaters also consistently rated their hunger and desire to eat higher than slower eaters (p < 0.05). CONCLUSIONS Natural variations in eating rate and the associated oral processing contributed to differences in PP glucose, PP insulin and satiety responses. Encouraging increased chewing and longer oral-exposure time during consumption, may promote early glucose absorption and greater insulin and satiety responses, and help support euglycaemia. TRIAL REGISTRATION ClinicalTrials.gov identifier: NCT04522063.
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Affiliation(s)
- Ai Ting Goh
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore, 117599, Singapore
| | - Jie Ying Michelle Choy
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore, 117599, Singapore
| | - Xin Hui Chua
- Saw Swee Hock School of Public Health, National University of Singapore, Singapore, Singapore
| | - Shalini Ponnalagu
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore, 117599, Singapore
| | - Chin Meng Khoo
- Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore
- Department of Medicine, National University Hospital, Singapore, Singapore
| | - Clare Whitton
- Saw Swee Hock School of Public Health, National University of Singapore, Singapore, Singapore
| | - Rob Martinus van Dam
- Saw Swee Hock School of Public Health, National University of Singapore, Singapore, Singapore
| | - Ciarán Gerard Forde
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore, 117599, Singapore.
- Department of Physiology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, 117593, Singapore.
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Chen C, Zhang M, Xu B, Chen J. Improvement of the Quality of Solid Ingredients of Instant Soups: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1934000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Chen Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- R & D Center, Yangzhou Yechun Food Production & Distribution Co, Yangzhou, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Baoguo Xu
- R & D Center, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Jingjing Chen
- R & D Center, Haitong Food Group Co, Cixi, Zhejiang, China
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Skytte MJ, Samkani A, Astrup A, Frystyk J, Rehfeld JF, Holst JJ, Madsbad S, Burling K, Fenger M, Thomsen MN, Larsen TM, Krarup T, Haugaard SB. Effects of carbohydrate restriction on postprandial glucose metabolism, β-cell function, gut hormone secretion, and satiety in patients with Type 2 diabetes. Am J Physiol Endocrinol Metab 2021; 320:E7-E18. [PMID: 33103448 DOI: 10.1152/ajpendo.00165.2020] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Dietary carbohydrate restriction may improve the phenotype of Type 2 diabetes (T2D) patients. We aimed to investigate 6 wk of carbohydrate restriction on postprandial glucose metabolism, pancreatic α- and β-cell function, gut hormone secretion, and satiety in T2D patients. Methods In a crossover design, 28 T2D patients (mean HbA1c: 60 mmol/mol) were randomized to 6 wk of carbohydrate-reduced high-protein (CRHP) diet and 6 wk of conventional diabetes (CD) diet (energy-percentage carbohydrate/protein/fat: 30/30/40 vs. 50/17/33). Twenty-four-hour continuous glucose monitoring (CGM) and mixed-meal tests were undertaken and fasting intact proinsulin (IP), 32,33 split proinsulin concentrations (SP), and postprandial insulin secretion rates (ISR), insulinogenic index (IGI), β-cell sensitivity to glucose (Bup), glucagon, and gut hormones were measured. Gastric emptying was evaluated by postprandial paracetamol concentrations and satiety by visual analog scale ratings. A CRHP diet reduced postprandial glucose area under curve (net AUC) by 60% (P < 0.001), 24 h glucose by 13% (P < 0.001), fasting IP and SP concentrations (both absolute and relative to C-peptide, P < 0.05), and postprandial ISR (24%, P = 0.015), while IGI and Bup improved by 31% and 45% (both P < 0.001). The CRHP diet increased postprandial glucagon net AUC by 235% (P < 0.001), subjective satiety by 18% (P = 0.03), delayed gastric emptying by 15 min (P < 0.001), decreased gastric inhibitory polypeptide net AUC by 29% (P < 0.001), but had no significant effect on glucagon-like-peptide-1, total peptide YY, and cholecystokinin responses. A CRHP diet reduced glucose excursions and improved β-cell function, including proinsulin processing, and increased subjective satiety in patients with T2D.
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Affiliation(s)
- Mads J Skytte
- Department of Endocrinology, Copenhagen University Hospital, Bispebjerg, Denmark
| | - Amirsalar Samkani
- Department of Endocrinology, Copenhagen University Hospital, Bispebjerg, Denmark
| | - Arne Astrup
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Copenhagen, Denmark
| | - Jan Frystyk
- Department of Clinical Medicine, Aarhus University, Aarhus, Denmark
| | - Jens F Rehfeld
- Department. of Clinical Biochemistry, Copenhagen University Hospital, Rigshospitalet, Copenhagen, Denmark
| | - Jens J Holst
- Novo Nordisk Foundation Center for Basic Metabolic Research and Department of Biomedical Sciences, University of Copenhagen, Copenhagen, Denmark
| | - Sten Madsbad
- Department of Endocrinology, Copenhagen University Hospital Hvidovre, Copenhagen, Denmark
| | - Keith Burling
- Core Biochemical Assay Laboratory, Cambridge University Hospitals National Health Service Foundation Trust, Cambridge, United Kingdom
| | - Mogens Fenger
- Department of Clinical Biochemistry, Copenhagen University Hospital Hvidovre, Copenahagen, Denmark
| | - Mads N Thomsen
- Department of Endocrinology, Copenhagen University Hospital, Bispebjerg, Denmark
| | - Thomas M Larsen
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Copenhagen, Denmark
| | - Thure Krarup
- Department of Endocrinology, Copenhagen University Hospital, Bispebjerg, Denmark
| | - Steen B Haugaard
- Department of Endocrinology, Copenhagen University Hospital, Bispebjerg, Denmark
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Food texture influences on satiety: systematic review and meta-analysis. Sci Rep 2020; 10:12929. [PMID: 32737349 PMCID: PMC7395742 DOI: 10.1038/s41598-020-69504-y] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Accepted: 07/14/2020] [Indexed: 12/29/2022] Open
Abstract
Obesity is one of the leading causes of preventable deaths. Development of satiety-enhancing foods is considered as a promising strategy to reduce food intake and promote weight management. Food texture may influence satiety through differences in appetite sensations, gastrointestinal peptide release and food intake, but the degree to which it does remains unclear. Herein, we report the first systematic review and meta-analyses on effects of food texture (form, viscosity, structural complexity) on satiety. Both solid and higher viscous food reduce hunger by − 4.97 mm (95% confidence interval (CI) − 8.13, − 1.80) and − 2.10 mm (95% CI − 4.38, 1.18), respectively compared to liquid and low viscous food. An effect of viscosity on fullness (95% CI 5.20 (2.43, 7.97) and a moderate effect of the form of food (95% CI − 26.19 (− 61.72, − 9.35) on food intake were noted. Due to the large variation among studies, the results should be interpreted cautiously and modestly.
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13
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Stoeger V, Lieder B, Riedel J, Schweiger K, Hoi J, Ruzsanyi V, Klieber M, Rust P, Hans J, Ley JP, Krammer GE, Somoza V. Wheat Protein Hydrolysate Fortified With l-Arginine Enhances Satiation Induced by the Capsaicinoid Nonivamide in Moderately Overweight Male Subjects. Mol Nutr Food Res 2019; 63:e1900133. [PMID: 31535460 PMCID: PMC6916637 DOI: 10.1002/mnfr.201900133] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 08/29/2019] [Indexed: 12/12/2022]
Abstract
SCOPE Increasing the intake of satiety-enhancing food compounds represents a promising strategy for maintaining a healthy body weight. Recently, satiating effects for the capsaicinoid nonivamide have been demonstrated. As various proteins and amino acids have also been demonstrated to decrease energy intake, oral glucose tolerance test (oGTT)-based bolus interventions of 75 g glucose + 0.15 mg nonivamide (NV control) are tested with/without combination of a wheat protein hydrolysate (WPH: 2 g) and/or l-arginine (ARG: 3.2 g) for their satiating effects in 27 moderately overweight male subjects. METHODS AND RESULTS Compared to NV control intervention, ARG and WPH + ARG treatment both reduce (p < 0.01) total calorie intake from a standardized breakfast by -5.9 ± 4.15% and -6.07 ± 4.38%, respectively. For the WPH + ARG intervention, increased mean plasma serotonin concentrations (AUC: 350 ± 218), quantitated by ELISA, and delayed gastric emptying, assessed by 13 C-Na-acetate breath test (-2.10 ± 0.51%, p < 0.05), are demonstrated compared to NV control. Correlation analysis between plasma serotonin and gastric emptying reveals a significant association after WPH ± ARG intervention (r = -0.396, p = 0.045). CONCLUSION Combination of WPH and ARG enhances the satiating effect of nonivamide, providing opportunities to optimize satiating food formulations by low amounts of the individual food constituents.
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Affiliation(s)
- Verena Stoeger
- Christian Doppler Laboratory for Bioactive CompoundsAlthanstrasse 14 (UZA II)Vienna1090Austria
| | - Barbara Lieder
- Department of Physiological ChemistryUniversity of ViennaAlthanstrasse 14 (UZA II)Vienna1090Austria
| | - Johanna Riedel
- Department of Physiological ChemistryUniversity of ViennaAlthanstrasse 14 (UZA II)Vienna1090Austria
| | - Kerstin Schweiger
- Department of Physiological ChemistryUniversity of ViennaAlthanstrasse 14 (UZA II)Vienna1090Austria
| | - Julia Hoi
- Christian Doppler Laboratory for Bioactive CompoundsAlthanstrasse 14 (UZA II)Vienna1090Austria
| | - Veronika Ruzsanyi
- Institute for Breath ResearchUniversity of InnsbruckInnrain 66Innsbruck6020Austria
| | - Martin Klieber
- Institute for Breath ResearchUniversity of InnsbruckInnrain 66Innsbruck6020Austria
| | - Petra Rust
- Department of Nutritional SciencesUniversity of ViennaAlthanstrasse 14 (UZA II)Vienna1090Austria
| | - Joachim Hans
- Symrise AGResearch & Technology Flavors Division37603HolzmindenGermany
| | - Jakob P Ley
- Symrise AGResearch & Technology Flavors Division37603HolzmindenGermany
| | - Gerhard E Krammer
- Symrise AGResearch & Technology Flavors Division37603HolzmindenGermany
| | - Veronika Somoza
- Department of Physiological ChemistryUniversity of ViennaAlthanstrasse 14 (UZA II)Vienna1090Austria
- Christian Doppler Laboratory for Bioactive CompoundsAlthanstrasse 14 (UZA II)Vienna1090Austria
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14
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Food Intake and Satiety Response after Medium-Chain Triglycerides Ingested as Solid or Liquid. Nutrients 2019; 11:nu11071638. [PMID: 31319633 PMCID: PMC6683029 DOI: 10.3390/nu11071638] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2019] [Revised: 07/11/2019] [Accepted: 07/13/2019] [Indexed: 11/16/2022] Open
Abstract
Consuming medium-chain triglycerides (MCT) may reduce subsequent energy intake and increase satiety compared to long-chain triglycerides (LCT) but this may be dependent on the physical form in which MCT is ingested. Twenty-nine participants completed four trials where they consumed a breakfast containing either LCT or MCT in solid (Con-S and MCT-S, respectively) or liquid (Con-L and MCT-L, respectively) form. Appetite ratings and gastric emptying (GE) were taken at baseline and at 15 min intervals for 4 h. Energy intake was assessed at an ad libitum meal and via weighed food records for the remainder of the day. Ad libitum energy intake was highest in Con-L (4101 ± 1278 kJ vs. Con-S, 3323 ± 1196; MCT-S, 3516 ± 1058; MCT-L, 3257 ± 1345; p = 0.001). Intake over the whole day was significantly lower in MCT-L (7904 ± 3244) compared to Con-L (9531 ± 3557; p = 0.001). There were significant differences in GE times (p < 0.05), with MCT breakfasts delaying GE to a greater extent than LCT, and MCT-L having the longest GE times. There were no differences in appetite sensations. MCT reduce subsequent intake without affecting subjective sensations of appetite when consumed in liquid form.
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15
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McCartney D, Langston K, Desbrow B, Khalesi S, Irwin C. The influence of a fruit smoothie or cereal and milk breakfast on subsequent dietary intake: a pilot study. Int J Food Sci Nutr 2019; 70:612-622. [PMID: 30599809 DOI: 10.1080/09637486.2018.1547690] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Smoothies are popular breakfast foods. This study examined the effect of consuming Cereal & Milk (CM) or a nutritionally-comparable Fruit Smoothie (FS) for breakfast on daily energy intake (EI) in free-living adults and the extent to which individuals compensated for calories ingested in a High Energy Fruit Smoothie (HE). Ten participants (28.4 ± 2.2y; 23.3 ± 1.0 kg·m -2, Mean ± SEM) attended the laboratory on 3 consecutive days per week for 3 weeks. Each week, they received a CM, FS or HE breakfast, then recorded all food/beverages consumed across the remainder of the day. The CM and FS were energy-matched to participants' usual breakfast (1675 ± 283 kJ), while the HE contained an additional 100 kJ·kg-1 of maltodextrin (3019 ± 335 kJ). Mean 3-day EI was similar on CM and FS (7894 ± 547 vs. 7570 ± 463 kJ, p > .05), but elevated on HE (8861 ± 726 kJ, p = .012). Thus, individuals who substitute CM for a FS breakfast should be mindful that energy-dense beverages may result in increased daily EI.
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Affiliation(s)
- Danielle McCartney
- a School of Allied Health Sciences , Griffith University , Southport , Australia
| | - Keanne Langston
- a School of Allied Health Sciences , Griffith University , Southport , Australia
| | - Ben Desbrow
- a School of Allied Health Sciences , Griffith University , Southport , Australia
| | - Saman Khalesi
- b School of Health, Medical and Applied Sciences , Central Queensland University , Rockhampton , Australia
| | - Christopher Irwin
- a School of Allied Health Sciences , Griffith University , Southport , Australia
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16
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Ménard O, Famelart MH, Deglaire A, Le Gouar Y, Guérin S, Malbert CH, Dupont D. Gastric Emptying and Dynamic In Vitro Digestion of Drinkable Yogurts: Effect of Viscosity and Composition. Nutrients 2018; 10:E1308. [PMID: 30223532 PMCID: PMC6163255 DOI: 10.3390/nu10091308] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2018] [Revised: 09/05/2018] [Accepted: 09/11/2018] [Indexed: 11/16/2022] Open
Abstract
Gastric emptying of food is mainly driven by the caloric concentration, the rheological properties of the chyme, and the physical state (liquid/solid) of food once in the stomach. The present work investigated: (1) The effect of the composition and the viscosity of drinkable yogurts on gastric emptying in pigs, and (2) the behavior of yogurts during dynamic in vitro digestion. Three isocaloric liquid yogurts were manufactured: Two enriched in protein and fiber showing either a low (LV) or high (HV) viscosity, one control enriched in sugar and starch (CT). They were labelled with 99mTc-sulfur colloid and given to pigs (n = 11) to determine gastric emptying pattern by gamma scintigraphy. Then dynamic in vitro digestion of the yogurts was done using the parameters of gastric emptying determined in vivo. Gastric emptying half-times were significantly longer for LV than CT, whereas HV exhibited an intermediate behavior. In vitro gastric digestion showed a quick hydrolysis of caseins, whereas whey proteins were more resistant in the stomach particularly for LV and HV. During the intestinal phase, both whey proteins and caseins were almost fully hydrolyzed. Viscosity was shown to affect the behavior of yogurt in the small intestine.
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Affiliation(s)
- Olivia Ménard
- Institut National de la Recherche Agronomique (INRA)-Agrocampus Ouest, Science et Technologie du Lait et de l'œuf (STLO), 65 rue de Saint-Brieuc, 35042 Rennes CEDEX, France.
| | - Marie-Hélène Famelart
- Institut National de la Recherche Agronomique (INRA)-Agrocampus Ouest, Science et Technologie du Lait et de l'œuf (STLO), 65 rue de Saint-Brieuc, 35042 Rennes CEDEX, France.
| | - Amélie Deglaire
- Institut National de la Recherche Agronomique (INRA)-Agrocampus Ouest, Science et Technologie du Lait et de l'œuf (STLO), 65 rue de Saint-Brieuc, 35042 Rennes CEDEX, France.
| | - Yann Le Gouar
- Institut National de la Recherche Agronomique (INRA)-Agrocampus Ouest, Science et Technologie du Lait et de l'œuf (STLO), 65 rue de Saint-Brieuc, 35042 Rennes CEDEX, France.
| | - Sylvie Guérin
- Institut Nutrition-Métabolisme-Cancer, INRA, Institut National de la Santé et de la Recherche Médicale (INSERM), Université Rennes 1, Domaine de la prise, 35590 Saint-Gilles, France.
| | | | - Didier Dupont
- Institut National de la Recherche Agronomique (INRA)-Agrocampus Ouest, Science et Technologie du Lait et de l'œuf (STLO), 65 rue de Saint-Brieuc, 35042 Rennes CEDEX, France.
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17
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The Role of the Japanese Traditional Diet in Healthy and Sustainable Dietary Patterns around the World. Nutrients 2018; 10:nu10020173. [PMID: 29401650 PMCID: PMC5852749 DOI: 10.3390/nu10020173] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Revised: 01/29/2018] [Accepted: 01/31/2018] [Indexed: 11/17/2022] Open
Abstract
As incomes steadily increase globally, traditional diets have been displaced by diets that are usually animal-based with a high content of “empty calories” or refined sugars, refined fats, and alcohol. Dietary transition coupled with the expansion of urbanization and lower physical activity have been linked to the global growth in the prevalence of obesity, overweight and life style-related non-communicable diseases. The challenge is in how to reverse the trend of high consumption of less healthy food by more healthful and more environmentally sustainable diets. The increasing recognition that each individual has specific needs depending on age, metabolic condition, and genetic profile adds complexity to general nutritional considerations. If we were to promote the consumption of low-energy and low salt but nutritious diets, taste becomes a relevant food quality. The Japanese traditional diet (Washoku), which is characterized by high consumption of fish and soybean products and low consumption of animal fat and meat, relies on the effective use of umami taste to enhance palatability. There may be a link between Washoku and the longevity of the people in Japan. Thus Washoku and umami may be valuable tools to support healthy eating.
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18
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Alyami J, Ladd N, Pritchard SE, Hoad CL, Sultan AA, Spiller RC, Gowland PA, Macdonald IA, Aithal GP, Marciani L, Taylor MA. Glycaemic, gastrointestinal and appetite responses to breakfast porridges from ancient cereal grains: A MRI pilot study in healthy humans. Food Res Int 2017; 118:49-57. [PMID: 30898352 DOI: 10.1016/j.foodres.2017.11.071] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2017] [Revised: 11/06/2017] [Accepted: 11/27/2017] [Indexed: 12/19/2022]
Abstract
Cereal grain based porridges are commonly consumed throughout the world. Whilst some data are available for varieties that are popular in the Western world such as oats and rye, other 'ancient' grains used in the East and in Africa such as millets are thought to have beneficial health effects, such as a suppression of post prandial hunger and circulating glucose levels. These grains, a sustainable food source due to their tolerance of extreme weather and growing conditions, are commonly found throughout Asia and Africa. However, knowledge of the physiological responses to these grain varieties is very limited. This study aimed to collect initial pilot data on the physiological and gastrointestinal responses to breakfast porridges made with two millet varieties and oats and rye grains. A total of n=15 completed the oats and rye, n=9 the finger millet n=12 the pearl millet meals. MRI scans were undertaken at baseline, immediately after consumption and then hourly postprandially. Blood glucose was measured at baseline, immediately after consumption and then every 15min until t=80min, then every 20min until t=120min, followed on each occasion by completion of VAS. Seven participants completed the entire protocol and were included in the final analysis. A subgroup analysis with the n=10 paired comparison between the same individuals that completed the oats, rye and pearl millet was also considered. The gastric volume AUC was higher for pearl millet than oats and rye (n=10, p<0.001). The incremental area under the curve (iAUC) for blood glucose was not significantly different between the meals although this showed a trend to be lower for pearl millet. Hunger was lower for pearl millet compared to oats and rye (n=10, p=0.01). There was a significant correlation between total gastric volume AUC and average appetite AUC r=-0.47, p<0.010. Isoenergetic breakfast porridges from 'ancient' varieties of millet grains showed physiological responses that were comparable with those from common Western varieties known to have beneficial health effects. Pearl millet appeared to induce lower postprandial blood glucose response and appetite scores though the differences were not conclusive compared with the other porridges and further work is needed. Improved knowledge of the effects of different cereal grains could help direct dietary advice and ultimately improve health outcomes in the general population worldwide.
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Affiliation(s)
- Jaber Alyami
- Deaprtment of Diagnostic Radiology, Faculty of Applied Medical Science, King Abdulaziz University(KAU), Jeddah, Saudi Arabia; Nottingham Digestive Diseases Centre and National Institute for Health Research (NIHR), Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, UK; Sir Peter Mansfield Imaging Centre, University of Nottingham, Nottingham, UK
| | - Nidhi Ladd
- Nottingham Digestive Diseases Centre and National Institute for Health Research (NIHR), Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, UK
| | - Susan E Pritchard
- Sir Peter Mansfield Imaging Centre, University of Nottingham, Nottingham, UK
| | - Caroline L Hoad
- Nottingham Digestive Diseases Centre and National Institute for Health Research (NIHR), Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, UK; Sir Peter Mansfield Imaging Centre, University of Nottingham, Nottingham, UK
| | - Alyshah Abdul Sultan
- Nottingham Digestive Diseases Centre and National Institute for Health Research (NIHR), Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, UK
| | - Robin C Spiller
- Nottingham Digestive Diseases Centre and National Institute for Health Research (NIHR), Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, UK
| | - Penny A Gowland
- Sir Peter Mansfield Imaging Centre, University of Nottingham, Nottingham, UK
| | - Ian A Macdonald
- School of Life Sciences, University of Nottingham, Nottingham, UK
| | - Guruprasad P Aithal
- Nottingham Digestive Diseases Centre and National Institute for Health Research (NIHR), Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, UK
| | - Luca Marciani
- Nottingham Digestive Diseases Centre and National Institute for Health Research (NIHR), Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, UK
| | - Moira A Taylor
- Nottingham Digestive Diseases Centre and National Institute for Health Research (NIHR), Nottingham Biomedical Research Centre, Nottingham University Hospitals NHS Trust and University of Nottingham, UK; School of Life Sciences, University of Nottingham, Nottingham, UK.
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19
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Pletsch EA, Hamaker BR. Brown rice compared to white rice slows gastric emptying in humans. Eur J Clin Nutr 2017; 72:367-373. [DOI: 10.1038/s41430-017-0003-z] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2017] [Revised: 08/15/2017] [Accepted: 08/17/2017] [Indexed: 12/20/2022]
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20
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Anandhakrishnan A, Korbonits M. Glucagon-like peptide 1 in the pathophysiology and pharmacotherapy of clinical obesity. World J Diabetes 2016; 7:572-598. [PMID: 28031776 PMCID: PMC5155232 DOI: 10.4239/wjd.v7.i20.572] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/14/2016] [Revised: 09/26/2016] [Accepted: 10/18/2016] [Indexed: 02/05/2023] Open
Abstract
Though the pathophysiology of clinical obesity is undoubtedly multifaceted, several lines of clinical evidence implicate an important functional role for glucagon-like peptide 1 (GLP-1) signalling. Clinical studies assessing GLP-1 responses in normal weight and obese subjects suggest that weight gain may induce functional deficits in GLP-1 signalling that facilitates maintenance of the obesity phenotype. In addition, genetic studies implicate a possible role for altered GLP-1 signalling as a risk factor towards the development of obesity. As reductions in functional GLP-1 signalling seem to play a role in clinical obesity, the pharmacological replenishment seems a promising target for the medical management of obesity in clinical practice. GLP-1 analogue liraglutide at a high dose (3 mg/d) has shown promising results in achieving and maintaining greater weight loss in obese individuals compared to placebo control, and currently licensed anti-obesity medications. Generally well tolerated, provided that longer-term data in clinical practice supports the currently available evidence of superior short- and long-term weight loss efficacy, GLP-1 analogues provide promise towards achieving the successful, sustainable medical management of obesity that remains as yet, an unmet clinical need.
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21
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22
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Camps G, Mars M, de Graaf C, Smeets PA. Empty calories and phantom fullness: a randomized trial studying the relative effects of energy density and viscosity on gastric emptying determined by MRI and satiety. Am J Clin Nutr 2016; 104:73-80. [PMID: 27281305 DOI: 10.3945/ajcn.115.129064] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2015] [Accepted: 05/04/2016] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Stomach fullness is a determinant of satiety. Although both the viscosity and energy content have been shown to delay gastric emptying, their relative importance is not well understood. OBJECTIVE We compared the relative effects of and interactions between the viscosity and energy density on gastric emptying and perceived satiety. DESIGN A total of 15 healthy men [mean ± SD age: 22.6 ± 2.4 y; body mass index (in kg/m(2)): 22.6 ± 1.8] participated in an experiment with a randomized 2 × 2 crossover design. Participants received dairy-based shakes (500 mL; 50% carbohydrate, 20% protein, and 30% fat) that differed in viscosity (thin and thick) and energy density [100 kcal (corresponding to 0.2 kcal/mL) compared with 500 kcal (corresponding to 1 kcal/mL)]. After ingestion, participants entered an MRI scanner where abdominal scans and oral appetite ratings on a 100-point scale were obtained every 10 min until 90 min after ingestion. From the scans, gastric content volumes were determined. RESULTS Overall, the gastric emptying half-time (GE t50) was 54.7 ± 3.8 min. The thin 100-kcal shake had the lowest GE t50 of 26.5 ± 3.0 min, followed by the thick 100-kcal shake with a GE t50 of 41 ± 3.9 min and the thin 500-kcal shake with a GE t50 of 69.5 ± 5.9 min, and the thick 500-kcal shake had the highest GE t50 of 81.9 ± 8.3 min. With respect to appetite, the thick 100-kcal shake led to higher fullness (58 points at 40 min) than the thin 500-kcal shake (48 points at 40 min). CONCLUSIONS Our results show that increasing the viscosity is less effective than increasing the energy density in slowing gastric emptying. However, the viscosity is more important to increase the perceived fullness. These results underscore the lack of the satiating efficiency of empty calories in quickly ingested drinks such as sodas. The increase in perceived fullness that is due solely to the increased viscosity, which is a phenomenon that we refer to as phantom fullness, may be useful in lowering energy intake. This trial was registered at www.trialregister.nl as NTR4573.
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Affiliation(s)
- Guido Camps
- Division of Human Nutrition, Wageningen University and Research Centre, Wageningen, Netherlands; and
| | - Monica Mars
- Division of Human Nutrition, Wageningen University and Research Centre, Wageningen, Netherlands; and
| | - Cees de Graaf
- Division of Human Nutrition, Wageningen University and Research Centre, Wageningen, Netherlands; and
| | - Paul Am Smeets
- Division of Human Nutrition, Wageningen University and Research Centre, Wageningen, Netherlands; and Image Sciences Institute, University Medical Center Utrecht, Utrecht, Netherlands
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23
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Dhillon J, Running CA, Tucker RM, Mattes RD. Effects of food form on appetite and energy balance. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.03.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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24
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Martínez-Tomé M, Murcia MA, Mariscal M, Lorenzo ML, Gómez-Murcia V, Bibiloni M, Jiménez-Monreal AM. Evaluation of antioxidant activity and nutritional composition of flavoured dehydrated soups packaged in different formats. Reducing the sodium content. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:7850-60. [PMID: 26604357 PMCID: PMC4648876 DOI: 10.1007/s13197-015-1940-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/11/2015] [Accepted: 07/02/2015] [Indexed: 11/26/2022]
Abstract
The antioxidant activity and nutritional composition of four dehydrated soups (vegetables, meat, chicken and fish) packaged in four formats - carton, plastic, and aluminium bags (the last with and without modified atmosphere) - were evaluated during 12 months' storage. The results showed that all four soups had a good or very good antioxidant capacity as tested by the lipid peroxidation, deoxyribose, and Trolox equivalent antioxidant capacity (TEAC) tests. Of interest from a nutritional point of view was the finding that the lipid fraction of all the soups was below 1 %. The sodium content of the four soups and their ingredients was also analysed. By modifying some of the ingredients, a 25 % reduction in the sodium content of the soups was obtained, permitting them to be labelled as "sodium reduced". The monosodium glutamate (MSG) content of the reformulated soups (lower sodium content) was below levels permitted by European legislation.
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Affiliation(s)
- Magdalena Martínez-Tomé
- />Department of Nutrition and Food Science, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, Murcia, Spain
- />CIBEROBN (Physiopathology of Obesity and Nutrition CB12/03/30038), Instituto de Salud Carlos III (ISCIII), Madrid, Spain
- />Department of Food Science Faculty of Veterinary, University of Murcia, Campus of Espinardo, 30100 Murcia, Spain
| | - M. Antonia Murcia
- />Department of Nutrition and Food Science, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, Murcia, Spain
- />CIBEROBN (Physiopathology of Obesity and Nutrition CB12/03/30038), Instituto de Salud Carlos III (ISCIII), Madrid, Spain
| | - Miguel Mariscal
- />Department of Nutrition and Food Science, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, Murcia, Spain
| | - Mª Luisa Lorenzo
- />Department of Nutrition and Food Science, Cartuja Campus, University of Granada, Granada, Spain
| | - V. Gómez-Murcia
- />Department of Nutrition and Food Science, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, Murcia, Spain
| | - Mar Bibiloni
- />CIBEROBN (Physiopathology of Obesity and Nutrition CB12/03/30038), Instituto de Salud Carlos III (ISCIII), Madrid, Spain
- />Research Group on Community Nutrition and Oxidative Stress, University of Balearic Islands, E-07122 Palma de Mallorca, Spain
| | - Antonia Mª Jiménez-Monreal
- />Department of Nutrition and Food Science, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, Murcia, Spain
- />CIBEROBN (Physiopathology of Obesity and Nutrition CB12/03/30038), Instituto de Salud Carlos III (ISCIII), Madrid, Spain
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25
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Ferriday D, Bosworth ML, Lai S, Godinot N, Martin N, Martin AA, Rogers PJ, Brunstrom JM. Effects of eating rate on satiety: A role for episodic memory? Physiol Behav 2015; 152:389-96. [PMID: 26143189 PMCID: PMC4664113 DOI: 10.1016/j.physbeh.2015.06.038] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2015] [Revised: 06/22/2015] [Accepted: 06/28/2015] [Indexed: 11/03/2022]
Abstract
Eating slowly is associated with a lower body mass index. However, the underlying mechanism is poorly understood. Here, our objective was to determine whether eating a meal at a slow rate improves episodic memory for the meal and promotes satiety. Participants (N=40) consumed a 400ml portion of tomato soup at either a fast (1.97ml/s) or a slow (0.50ml/s) rate. Appetite ratings were elicited at baseline and at the end of the meal (satiation). Satiety was assessed using; i) an ad libitum biscuit 'taste test' (3h after the meal) and ii) appetite ratings (collected 2h after the meal and after the ad libitum snack). Finally, to evaluate episodic memory for the meal, participants self-served the volume of soup that they believed they had consumed earlier (portion size memory) and completed a rating of memory 'vividness'. Participants who consumed the soup slowly reported a greater increase in fullness, both at the end of the meal and during the inter-meal interval. However, we found little effect of eating rate on subsequent ad libitum snack intake. Importantly, after 3h, participants who ate the soup slowly remembered eating a larger portion. These findings show that eating slowly promotes self-reported satiation and satiety. For the first time, they also suggest that eating rate influences portion size memory. However, eating slowly did not affect ratings of memory vividness and we found little evidence for a relationship between episodic memory and satiety. Therefore, we are unable to conclude that episodic memory mediates effects of eating rate on satiety.
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Affiliation(s)
- Danielle Ferriday
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, UK.
| | - Matthew L Bosworth
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, UK
| | - Samantha Lai
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, UK
| | - Nicolas Godinot
- Behavior and Perception Group, Nestlé Research Centre, Switzerland
| | - Nathalie Martin
- Behavior and Perception Group, Nestlé Research Centre, Switzerland
| | - Ashley A Martin
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, UK
| | - Peter J Rogers
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, UK
| | - Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, UK
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26
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Gonzalez-Anton C, Rico MC, Sanchez-Rodriguez E, Ruiz-Lopez MD, Gil A, Mesa MD. Glycemic responses, appetite ratings and gastrointestinal hormone responses of most common breads consumed in Spain. A randomized control trial in healthy humans. Nutrients 2015; 7:4033-53. [PMID: 26024293 PMCID: PMC4488771 DOI: 10.3390/nu7064033] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2015] [Revised: 05/14/2015] [Accepted: 05/18/2015] [Indexed: 12/17/2022] Open
Abstract
The present study was carried out to determine the glycemic index (GI), glycemic load (GL), insulinemic index (InI), appetite ratings and postprandial plasma concentrations of gastrointestinal hormones related to the control of food intake after the ingestion of the five most common breads consumed in Spain with different compositions and manufacturing processes. Twenty-two healthy adults participated in a randomized crossover study. The breads tested were Ordinary, Precooked-Frozen, Candeal-flour, Alfacar whites and Wholemeal. All breads portions were calculated to supply 50 g of available carbohydrates. In addition, 50 g of glucose was used as a reference. A linear mixed-effects model was used to compare data calculated for all breads with glucose load. The GI value varied from 61 for the Wholemeal, to Alfacar 68, Ordinary 76, and 78 and 86 for the Precooked-Frozen and Candeal-flour breads, respectively. Wholemeal and Alfacar had lower GI than glucose. All tested breads had a lower GL (ranged 9 to 18) compared with glucose. Wholemeal GL was similar to Alfacar, but lower than the other white breads. InI were significantly lower for all breads (ranged 68 to 73) compared with glucose, and similar among them. The intake of the Wholemeal bread led to a higher release of gastric inhibitory polypeptide compared with the Ordinary and Precooked breads and to a higher release of pancreatic polypeptide compared with the Precooked-Frozen bread. All breads affected appetite ratings similarly. In conclusion, based on GL, the Wholemeal bread would be expected to exert a favorable glycemic response.
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Affiliation(s)
- Carolina Gonzalez-Anton
- Department of Biochemistry and Molecular Biology II, Institute of Nutrition and Food Technology "Jose Mataix", University of Granada, Avenida del Conocimiento s/n, 18100 Armilla (Granada), Spain.
| | - Maria C Rico
- Department of Biochemistry and Molecular Biology II, Institute of Nutrition and Food Technology "Jose Mataix", University of Granada, Avenida del Conocimiento s/n, 18100 Armilla (Granada), Spain.
| | - Estefania Sanchez-Rodriguez
- Department of Biochemistry and Molecular Biology II, Institute of Nutrition and Food Technology "Jose Mataix", University of Granada, Avenida del Conocimiento s/n, 18100 Armilla (Granada), Spain.
| | - Maria D Ruiz-Lopez
- Department of Nutrition and Food Science, Institute of Nutrition and Food Technology "Jose Mataix", University of Granada, Campus Universitario de Cartuja C.P., 18071 Granada (Granada), Spain.
| | - Angel Gil
- Department of Biochemistry and Molecular Biology II, Institute of Nutrition and Food Technology "Jose Mataix", University of Granada, Avenida del Conocimiento s/n, 18100 Armilla (Granada), Spain.
| | - Maria D Mesa
- Department of Biochemistry and Molecular Biology II, Institute of Nutrition and Food Technology "Jose Mataix", University of Granada, Avenida del Conocimiento s/n, 18100 Armilla (Granada), Spain.
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Soup consumption is associated with a lower dietary energy density and a better diet quality in US adults. Br J Nutr 2014; 111:1474-80. [DOI: 10.1017/s0007114513003954] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Epidemiological studies have revealed that soup consumption is associated with a lower risk of obesity. Moreover, intervention studies have reported that soup consumption aids in body-weight management. However, little is known about mechanisms that can explain these findings. The objective of the present study was to investigate associations between soup consumption and daily energy intake, dietary energy density (ED), nutrient intake and diet quality. Adults aged 19–64 years who participated in the National Health and Nutrition Examination Surveys during 2003–8 were included in the study. Soup consumers were identified from the first dietary recall using the United States Department of Agriculture food codes and combination food type from the dietary data. Compared with non-consumers (n9307), soup consumers (n1291) had a lower body weight (P= 0·002), a lower waist circumference (P= 0·001) and a trend towards a lower total energy intake (P= 0·087). Soup consumption was associated with a lower dietary ED (P< 0·001); this was independent of whether data on beverage or water consumption were included. Diet quality, as measured by the Healthy Eating Index 2005, was significantly better in soup consumers (P= 0·008). Soup consumption was also associated with a reduced intake of total fat and an increased intake of protein, carbohydrate and dietary fibre, as well as several vitamins and minerals (P< 0·05 for all). However, it was also associated with a higher intake of Na (P< 0·001). The relationship between soup consumption and body weight could be due to a reduced dietary ED and an improved diet quality. Consumers need to pay attention to their Na intake and choose low-Na products for a healthier diet.
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Zhu Y, Hollis JH. Soup consumption is associated with a reduced risk of overweight and obesity but not metabolic syndrome in US adults: NHANES 2003-2006. PLoS One 2013; 8:e75630. [PMID: 24098709 PMCID: PMC3787030 DOI: 10.1371/journal.pone.0075630] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2013] [Accepted: 08/17/2013] [Indexed: 12/31/2022] Open
Abstract
A limited number of studies have found that soup consumption is related to a lower risk of overweight and obesity in Asian and European populations, however, these studies do not provide a consistent picture regarding the association between soup consumption and markers of metabolic syndrome. To date, no study examining the relationship between soup and body weight or metabolic syndrome have been conducted in the US population. The present study used a sample of 4158 adults aged 19–64 who participated in the National Health and Nutrition Examination Survey between 2003 and 2006. The frequency of soup consumption was determined using a food frequency questionnaire. The weighted prevalence of soup consumption was 94%, with a seasonal variation in the frequency of soup consumption being found. Non-consumers of soup were at a higher risk of being overweight or obese (adjusted odds ratio = 1.381, P = 0.013), with a higher adjusted prevalence of reduced HDL cholesterol (adjusted odds ratio = 1.280, P = 0.045), but there was no association between soup consumption and metabolic syndrome (P = 0.520). The frequency of soup consumption was inversely associated with covariate-adjusted body mass index and waist circumference (P<0.05), but not with biomarkers of metabolic syndrome, except for a lower fasting insulin level in frequent soup consumers (P = 0.022). Results from the present study suggest soup consumption is not associated with metabolic syndrome. However, there is an inverse relationship between soup consumption and body weight status in US adults, which support laboratory studies showing a potential benefit of soup consumption for body weight management.
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Affiliation(s)
- Yong Zhu
- Department of Epidemiology, University of Iowa, Iowa City, Iowa, United States of America
| | - James H. Hollis
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, United States of America
- * E-mail:
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Clegg ME, Shafat A. The effect of agar jelly on energy expenditure, appetite, gastric emptying and glycaemic response. Eur J Nutr 2013; 53:533-9. [DOI: 10.1007/s00394-013-0559-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2013] [Accepted: 07/09/2013] [Indexed: 01/07/2023]
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