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Wilkinson LL, Embling R, Raynor H, Brunstrom JM, Higgs S, Lee MD. Multi-component food-items and eating behaviour: What do we know and what do we need to know? Appetite 2021; 168:105718. [PMID: 34587544 DOI: 10.1016/j.appet.2021.105718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 09/03/2021] [Accepted: 09/24/2021] [Indexed: 11/16/2022]
Abstract
Multi-component food-items are single food products that comprise more than one food class, brought together usually via some form of processing. Importantly, individual components of the food-item remain discernible and sensorially distinguishable from each other (e.g., chocolate chip cookies or 'choc ice'). Despite a sizable research literature on the formulation of such products, there lacks a concomitant research literature on the effect(s) of multi-component food-items (compared to single component food-items) on eating behaviour. Considerable previous research has investigated the effect of multiple separate food items on food intake, portion size selection and palatability. However, studies rarely use test foods that capture the physical or chemical interactions between components that are characteristic of multi-component foods. Nevertheless, previous research and relevant theory allow us to generate hypotheses about how multi-component foods may affect eating behaviour; consideration of food variety and perceived sensory complexity suggest that consumption of multi-component foods are likely to increase perceived palatability of such foods, self-selected portion size and food intake. Moreover, many (but not all) multi-component foods would be considered ultra-processed, which is a driver of food intake in and of itself. One possibility is that food components brought together as part of a multi-component food-item interact to strongly drive eating behaviour. To explore this idea, researchers will need to work across disciplines to address various practical and methodological barriers including the technical preparation of test foods.
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Affiliation(s)
- Laura L Wilkinson
- School of Psychology, Faculty of Medicine, Health and Life Science, Swansea University, UK.
| | - Rochelle Embling
- School of Psychology, Faculty of Medicine, Health and Life Science, Swansea University, UK.
| | - Hollie Raynor
- Department of Nutrition, College of Education, Health and Human Sciences, The University of Tennessee Knoxville, USA.
| | - Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, UK.
| | | | - Michelle D Lee
- School of Psychology, Faculty of Medicine, Health and Life Science, Swansea University, UK.
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2
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The efficacy of essential amino acid supplementation for augmenting dietary protein intake in older adults: implications for skeletal muscle mass, strength and function. Proc Nutr Soc 2020; 80:230-242. [PMID: 33315000 DOI: 10.1017/s0029665120008010] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
The primary aim of this review is to evaluate the efficacy of essential amino acid (EAA) supplementation as a strategy to increase dietary protein intake and improve muscle mass, strength and function in older adults. A sufficient daily protein intake is widely recognised to be fundamental for the successful management of sarcopenia in older undernourished adults. In practice, optimising protein intakes in older adults is complex, requiring consideration of the dose and amino acid composition (i.e. a complete EAA profile and abundant leucine content) of ingested protein on a per meal basis, alongside the age-related decline in appetite and the satiating properties of protein. Recent studies in older adults demonstrate that EAA-based supplements are non-satiating and can be administered alongside food to enhance the anabolic properties of a meal containing a suboptimal dose of protein; an effect magnified when combined with resistance exercise training. These findings support the notion that EAA supplementation could serve as an effective strategy to improve musculoskeletal health in older adults suffering from non-communicable diseases such as sarcopenia. Compliance is critical for the long-term success of complex interventions. Hence, aspects of palatability and desire to eat are important considerations regarding EAA supplementation. In conclusion, EAA-based supplements enriched with l-leucine offer an alternative strategy to whole protein sources to assist older adults in meeting protein recommendations. In practice, EAA supplements could be administered alongside meals of suboptimal protein content, or alternatively between meals on occasions when older adults achieve their per meal protein intake recommendations.
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3
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Dietary energy density and appetite: A systematic review and meta-analysis of clinical trials. Nutrition 2019; 69:110551. [PMID: 31525704 DOI: 10.1016/j.nut.2019.110551] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2018] [Revised: 05/03/2019] [Accepted: 05/28/2019] [Indexed: 12/15/2022]
Abstract
Studies have suggested that dietary energy density (DED) may affect weight gain by altering appetite. Although many studies have investigated the effect of DED on appetite, findings are inconsistent and, to our knowledge, there are no systematic reviews and meta-analyses on this topic. Therefore, the aim of this systematic review and meta-analysis was to summarize the effect of DED on appetite. The current meta-analysis revealed changing the DED had no significant effect on hunger but increased fullness. More high-quality randomized controlled trials are needed to investigate the effects of DED on appetite components. We searched titles, abstracts, and keywords of articles indexed in ScienceDirect, MEDLINE, and Google Scholar databases up to July 2018 to identify eligible RCT studies. Random effects model was used to estimate the pooled effect of DED on appetite. Among the 21 studies identified in the systematic literature search, 11 reports were included in the meta-analysis. Based on the Cochrane Collaboration Risk of Bias tool, 6 studies were considered as good quality, two were fair, and three studies were poor. The mean ± standard deviation for energy density, in studies which assessed fullness, was 1.65 ± 1 in high energy dense (HED) diet and 0.93 ± 0.93 in low energy dense (LED) diet. The corresponding values for hunger were 1.67 ± 0.69 and 0.70 ± 0.32, respectively. Compared with a LED diet, consumption of HED increased fullness (weighed mean difference [WMD] 2.95 mm; 95% CI 0.07-5.82, P = 0.044, I2 98.1%) but had no significant effect on hunger (WMD 1.31 mm; 95% CI -7.20 to 9.82, P = 0.763, I2 99.1%). The current meta-analysis revealed changing the DED had no significant effect on hunger but increased fullness. More high-quality RCTs are needed to investigate the effects of DED on appetite components.
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4
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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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5
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Zaremba SM, Gow IF, Drummond S, McCluskey JT, Steinert RE. Effects of oat β-glucan consumption at breakfast on ad libitum eating, appetite, glycemia, insulinemia and GLP-1 concentrations in healthy subjects. Appetite 2018; 128:197-204. [DOI: 10.1016/j.appet.2018.06.019] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2018] [Revised: 06/12/2018] [Accepted: 06/15/2018] [Indexed: 12/13/2022]
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6
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Pribic T, Hernandez L, Nieto A, Malagelada C, Accarino A, Azpiroz F. Effects of meal palatability on postprandial sensations. Neurogastroenterol Motil 2018; 30. [PMID: 29105893 DOI: 10.1111/nmo.13248] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/25/2017] [Accepted: 10/09/2017] [Indexed: 01/01/2023]
Abstract
BACKGROUND Food palatability has been shown to influence satiation and meal consumption; our aim was to determine its effects on postprandial satisfaction, ie digestive well-being (primary outcome), and homeostatic sensations (satiety, fullness). METHODS Randomized, cross-over trial comparing the postprandial responses to conventional (potato-cheese cream followed by vanilla cream) vs unconventional test meals (mixture of both creams) with identical composition and physical characteristics (color, texture, consistency, temperature) but distinctively different palatability. In 22 non-obese healthy men sensations were measured on 10 cm scales before and during the 60-min postprandial period (-5 to +5 score scales for palatability, satiety, well-being, and mood, and 0-10 score scales for fullness and discomfort). Comparisons between meals were performed with a 2-way repeated measures ANCOVA with premeal data as co-variate. KEY RESULTS As compared to the palatable conventional meal, the unconventional meal was rated unpalatable (-1.8 ± 0.4 score vs 2.8 ± 0.1 score potato cream and 2.9 ± 0.2 vanilla cream; P < .001 for both), induced significantly more fullness sensation [meal effect F (1, 19) = 7.389; P = .014] but had less effect on digestive well-being [meal effect F (1, 19) = 47.016; P < .001] and mood [meal-effect F (1, 19) = 6.609; P = .019]. The difference in satiety was not significantly different. CONCLUSION & INFERENCES Meal palatability influences the postprandial experience: it bears a direct relation to the hedonic response (well-being/mood) but an inverse relation to homeostatic sensations (fullness). These relations could be applicable to influence eating behavior, because at equal conditions, more palatable meals induce less fullness but more satisfaction, and vice-versa.
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Affiliation(s)
- T Pribic
- Digestive System Research Unit, University Hospital Vall d'Hebron, Barcelona, Spain.,Departament de Medicina, Universitat Autònoma de Barcelona, Barcelona, Spain
| | - L Hernandez
- Digestive System Research Unit, University Hospital Vall d'Hebron, Barcelona, Spain
| | - A Nieto
- Digestive System Research Unit, University Hospital Vall d'Hebron, Barcelona, Spain.,Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), Barcelona, Spain
| | - C Malagelada
- Digestive System Research Unit, University Hospital Vall d'Hebron, Barcelona, Spain.,Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), Barcelona, Spain.,Departament de Medicina, Universitat Autònoma de Barcelona, Barcelona, Spain
| | - A Accarino
- Digestive System Research Unit, University Hospital Vall d'Hebron, Barcelona, Spain.,Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), Barcelona, Spain.,Departament de Medicina, Universitat Autònoma de Barcelona, Barcelona, Spain
| | - F Azpiroz
- Digestive System Research Unit, University Hospital Vall d'Hebron, Barcelona, Spain.,Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), Barcelona, Spain.,Departament de Medicina, Universitat Autònoma de Barcelona, Barcelona, Spain
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7
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Yeomans MR, Milton MR, Chambers L. Additive effects of sensory-enhanced satiety and memory for recent eating on appetite. Appetite 2017; 117:335-341. [PMID: 28729200 DOI: 10.1016/j.appet.2017.07.018] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 07/14/2017] [Accepted: 07/15/2017] [Indexed: 11/17/2022]
Abstract
The sensory characteristics of a product have been shown to interact with actual nutrient content to generate satiety. Separately, cued recall of recent eating has also been shown to reduce food intake. Here we explore for the first time how these two effects interact, with the hypothesis that sensory enhancement of satiety might be mediated by more vivid memory of the earlier consumed item. On each of two test sessions, 119 women volunteers consumed a control drink (lemonade) on one morning and then one of two test drinks on the next day 30 min before an ad libitum lunch. The test drinks were equicaloric but one was noticeably thicker and creamier, and expected to generate stronger satiety. Just prior to the test lunch, participants were asked to recall either the test drink (test recall) or the drink from the previous day (control recall). Overall, lunch intake was significantly lower after the thicker and creamier (enhanced sensory ES) than thinner (low sensory: LS) test drink (p < 0.001, η2 = 0.11) regardless of recall condition (p = 0.65, η2 < 0.01), but was significantly lower after the test than control recall condition (p < 0.001, η2 = 0.14). Rated hunger was lower after consuming the ES than LS drink both immediately after consumption (p < 0.001, η2 = 0.11) and prior to the test lunch (p = 0.007, η2 = 0.06), while rated hunger just before lunch tended to be lower after recalling the test than control drink (p = 0.052, η2 = 0.03) regardless of the sensory characteristics (p = 0.27, η2 = 0.01). Overall these data further demonstrate the power of 'sensory-enhanced satiety' and cued recall of earlier eating as methods to reduce acute food intake, but suggest these effects operate independently.
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Affiliation(s)
- Martin R Yeomans
- School of Psychology, University of Sussex, Brighton, BN1 9QH, UK.
| | | | - Lucy Chambers
- School of Psychology, University of Sussex, Brighton, BN1 9QH, UK; British Nutrition Foundation, London, WC2B 6UN, UK
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8
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Carnell S, Benson L, Gibson EL, Mais LA, Warkentin S. Caloric compensation in preschool children: Relationships with body mass and differences by food category. Appetite 2017; 116:82-89. [PMID: 28432007 DOI: 10.1016/j.appet.2017.04.018] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2016] [Revised: 02/26/2017] [Accepted: 04/17/2017] [Indexed: 11/27/2022]
Abstract
Maintaining a healthy weight may involve compensating for previously consumed calories at subsequent meals. To test whether heavier children demonstrated poorer caloric compensation across a range of conditions, and to explore whether compensation failure was the result of inadequate adjustment of overall intake or specific over-consumption of highly palatable, high energy-density 'junk' foods, we administered two compensation tests to a sample of 4-5 y olds. For Test A, preloads varied only in carbohydrate content and were organoleptically indistinguishable (200 ml orange-flavored beverage [0 kcal vs. 200 kcal]). For Test B, the preloads varied substantially in both macronutrient composition and learned gustatory cues to caloric content (200 ml water [0 kcal] vs. 200 ml strawberry milkshake [200 kcal]). Each preload was followed 30 min later by a multi-item ad-libitum meal containing junk foods (chocolate cookies, cheese-flavored crackers) and core foods (fruits and vegetables, bread rolls, protein foods). Testing took place at the children's own school under normal lunch-time conditions. Children were weighed and measured. Caloric compensation occurred in both tests, in terms of total, junk and core food intake (RMANOVA, all p < 0.01). Higher BMI z scores were associated with greater average caloric compensation (r = -0.26; p < 0.05), such that overweight/obese children showed least compensation (41%), children over the 50th centile the next least (59%), and children under the 50th centile (80%) the most. For Test A only, obese/overweight children compensated less well than normal-weight children in terms of junk food intake (RMANOVA preload-by-weight group interaction p < 0.05), with no significant effect for core foods. Our results suggest that caloric compensation is consistently poorer in heavier children, and that overweight/obese children's preferences for junk foods may overwhelm intake regulation mechanisms within meals containing those foods.
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Affiliation(s)
- S Carnell
- Division of Child and Adolescent Psychiatry, Department of Psychiatry and Behavioral Sciences, Johns Hopkins University School of Medicine, Baltimore, MD, USA.
| | - L Benson
- Division of Child and Adolescent Psychiatry, Department of Psychiatry and Behavioral Sciences, Johns Hopkins University School of Medicine, Baltimore, MD, USA
| | - E L Gibson
- Department of Psychology, University of Roehampton, London, UK
| | - L A Mais
- Division of Child and Adolescent Psychiatry, Department of Psychiatry and Behavioral Sciences, Johns Hopkins University School of Medicine, Baltimore, MD, USA; Discipline of Nutrology, Department of Pediatrics, Federal University of São Paulo (UNIFESP), São Paulo, SP, Brazil
| | - S Warkentin
- Division of Child and Adolescent Psychiatry, Department of Psychiatry and Behavioral Sciences, Johns Hopkins University School of Medicine, Baltimore, MD, USA; Discipline of Nutrology, Department of Pediatrics, Federal University of São Paulo (UNIFESP), São Paulo, SP, Brazil
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9
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Mattfeld RS, Muth ER, Hoover A. Measuring the Consumption of Individual Solid and Liquid Bites Using a Table-Embedded Scale During Unrestricted Eating. IEEE J Biomed Health Inform 2016; 21:1711-1718. [PMID: 27898385 DOI: 10.1109/jbhi.2016.2632621] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The universal eating monitor (UEM) is a table-embedded scale used to measure grams consumed over time while a person eats. It has been used in laboratory settings to test the effects of anorectic drugs and behavior manipulations such as slowing eating, and to study relationships between demographics and body weight. However, its use requires restricted conditions on the foods consumed and behaviors allowed during eating in order to simplify analysis of the scale data. Individual bites can only be measured when the only interaction with the scale is to carefully remove a single bite of food, consume it fully, and wait a minimum amount of time before the next bite. Other interactions are prohibited such as stirring and manipulating foods, retrieving or placing napkins or utensils on the scale, and in general anything that would change the scale weight that was not related to the consumption of an individual bite. This paper describes a new algorithm that can detect and measure the weight or individual bites consumed during unrestricted eating. The algorithm works by identifying time periods when the scale weight is stable, and then, analyzing the surrounding weight changes. The series of preceding and succeeding weight changes is compared against patterns for single food bites, food mass bites, and drink bites to determine if a scale interaction is due to a bite or some other activity. The method was tested on 271 subjects, each eating a single meal in a cafeteria setting. A total of 24 101 bites were manually annotated in synchronized videos to establish ground truth as to the true, false, and missed detections of bites. Our algorithm correctly detected and weighed approximately 39% of bites with approximately one false positive (FP) per ten actual bites. The improvement compared to the UEM is approximately three times the number of true detections and a 90% reduction in the number of FPs. Finally, an analysis of bites that could not be weighed compared to those that could be weighed revealed no statistically significant difference in average weight. These results suggest that our algorithm could be used to conduct studies using a table scale outside of laboratory or clinical settings and with unrestricted eating behaviors.
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10
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Vinai P, Vinai L, Vinai P, Bruno C, Studt S, Cardetti S, Masante D, Speciale M. "The next mouthful will be the best": influence of prevision of the pleasure on the decision of having a second helping of a just eaten food. Eat Weight Disord 2016; 21:453-457. [PMID: 26604201 DOI: 10.1007/s40519-015-0243-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/17/2015] [Accepted: 11/03/2015] [Indexed: 11/30/2022] Open
Abstract
PURPOSE Firstly, to see if the decision to have a second helping of food is related to the current evaluation of its palatability or to the predicted pleasure of a second helping of the same food. Secondly, to see if there is any relationship between subjects' BMI, their current or predicted evaluation of food palatability and their decision to have a second helping. METHODS 128 guests attended a village festival with the specific purpose of eating a traditional, local soup made of beans and bacon. Subjects were asked to indicate the pleasure they felt eating the soup and the pleasure they predicted they would feel by having a second helping of the same food. Subjects were then offered a second identical portion of the above described soup. RESULTS 72 subjects accepted a second helping of the soup. We discovered a significant correlation between predicted pleasure and the decision to have a second helping of the same food. There was also a significant correlation between BMI and the level of predicted pleasure of a second helping. CONCLUSIONS The decision to have a second helping of food was related to predicted pleasure and not to the pleasure that was experienced during the first helping.
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Affiliation(s)
- Piergiuseppe Vinai
- "Studi Cognitivi" Post Graduate Cognitive Psychotherapy School Research Group, Foro Buonaparte, 57, 20121, Milan, Italy.
- "GNOSIS" Research and Psychotherapy Group, V. Langhe 64, 12060, Magliano Alpi, CN, Italy.
| | - Luisa Vinai
- "GNOSIS" Research and Psychotherapy Group, V. Langhe 64, 12060, Magliano Alpi, CN, Italy
| | - Paolo Vinai
- "GNOSIS" Research and Psychotherapy Group, V. Langhe 64, 12060, Magliano Alpi, CN, Italy
| | - Cecilia Bruno
- "GNOSIS" Research and Psychotherapy Group, V. Langhe 64, 12060, Magliano Alpi, CN, Italy
| | - Stacia Studt
- New York City Department of Health and Mental Hygiene, New York, NY, USA
| | - Silvia Cardetti
- "Studi Cognitivi" Post Graduate Cognitive Psychotherapy School Research Group, Foro Buonaparte, 57, 20121, Milan, Italy
- "GNOSIS" Research and Psychotherapy Group, V. Langhe 64, 12060, Magliano Alpi, CN, Italy
| | | | - Maurizio Speciale
- "Studi Cognitivi" Post Graduate Cognitive Psychotherapy School Research Group, Foro Buonaparte, 57, 20121, Milan, Italy
- "GNOSIS" Research and Psychotherapy Group, V. Langhe 64, 12060, Magliano Alpi, CN, Italy
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11
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Test-meal palatability is associated with overconsumption but better represents preceding changes in appetite in non-obese males. Br J Nutr 2016; 116:935-43. [PMID: 27476887 DOI: 10.1017/s0007114516002750] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Single-course, ad libitum meals are recommended for the assessment of energy intake within appetite research. This study represents the first investigation of the comparative sensitivity of two single-course, ad libitum meals designed to differ in palatability. We conducted two experiments using a preload study design. All protocols were identical except for the energy content of the preloads (Expt 1: 579 and 1776 kJ; Expt 2: 828 and 4188 kJ). During each experiment, ten healthy men completed four experimental trials constituting a low- or high-energy preload beverage, a 60-min intermeal interval and consumption of a pasta-based or a porridge-based, ad libitum meal. Appetite ratings were measured throughout each trial, and palatability was assessed after food consumption. Preload manipulation did not influence appetite (P=0·791) or energy intake (P=0·561) in Expt 1. Palatability and energy intake were higher for the pasta meal than for the porridge meal in both experiments (palatability P≤0·002; energy intake P≤0·001). In Expt 2, consumption of the high-energy preload decreased appetite (P=0·051) and energy intake (P=0·002). Energy compensation was not significantly different between pasta and porridge meals (P=0·172), but was more strongly correlated with preceding changes in appetite at the pasta meal (r -0·758; P=0·011) than the porridge meal (r -0·498; P=0·143). The provision of a highly palatable, pasta-based meal produced energy intakes that were more representative of preceding appetite ratings, but the moderately palatable, porridge-based meal produced more ecologically valid energy intakes. Ad libitum meal selection and design may require a compromise between sensitivity and ecological validity.
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Abstract
There is increasing evidence that the portion sizes of many foods have increased and in a laboratory at least this increases the amount eaten. The conclusions are, however, limited by the complexity of the phenomenon. There is a need to consider meals freely chosen over a prolonged period when a range of foods of different energy densities are available. A range of factors will influence the size of the portion size chosen: amongst others packaging, labeling, advertising, and the unit size rather than portion size of the food item. The way portion size interacts with the multitude of factors that determine food intake needs to be established. In particular, the role of portion size on energy intake should be examined as many confounding variables exist and we must be clear that it is portion size that is the major problem. If the approach is to make a practical contribution, then methods of changing portion sizes will need to be developed. This may prove to be a problem in a free market, as it is to be expected that customers will resist the introduction of smaller portion sizes, given that value for money is an important motivator.
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Affiliation(s)
- David Benton
- a Department of Psychology , Swansea University , Wales , United Kingdom
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13
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Pallavicini F, Serino S, Cipresso P, Pedroli E, Chicchi Giglioli IA, Chirico A, Manzoni GM, Castelnuovo G, Molinari E, Riva G. Testing Augmented Reality for Cue Exposure in Obese Patients: An Exploratory Study. CYBERPSYCHOLOGY BEHAVIOR AND SOCIAL NETWORKING 2016; 19:107-14. [PMID: 26882325 DOI: 10.1089/cyber.2015.0235] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Binge eating is one of the key behaviors in relation to the etiology and severity of obesity. Cue exposure with response prevention consists of exposing patients to binge foods while actual eating is not allowed. Augmented reality (AR) has the potential to change the way cue exposure is administered, but very few prior studies have been conducted so far. Starting from these premises, this study was aimed to (a) investigate whether AR foods elicit emotional responses comparable to those produced by the real stimuli, (b) study differences between obese and control participants in terms of emotional responses to food, and (c) compare emotional responses to different categories of foods. To reach these goals, we assess in 15 obese (age, 44.6 ± 13 years; body mass index [BMI], 44.2 ± 8.1) and 15 control participants (age, 43.7 ± 12.8 years; BMI, 21.2 ± 1.4) the emotional responses to high-calorie (savory and sweet) and low-calorie food stimuli, presented through different exposure conditions (real, photographic, and AR). The State-Trait Anxiety Inventory was used for the assessment of state anxiety, and it was administered at the beginning and after the exposure to foods, along with the Visual Analog Scale (VAS) for Hunger and Happiness. To assess the perceived pleasantness, the VAS for Palatability was administered after the exposure to food stimuli. Heart rate, skin conductance response, and facial corrugator supercilii muscle activation were recorded. Although preliminary, the results showed that (a) AR food stimuli were perceived to be as palatable as real stimuli, and they also triggered a similar arousal response; (b) obese individuals showed lower happiness after the exposure to food compared to control participants, with regard to both psychological and physiological responses; and (c) high-calorie savory (vs. low-calorie) food stimuli were perceived by all the participants to be more palatable, and they triggered a greater arousal response.
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Affiliation(s)
- Federica Pallavicini
- 1 Applied Technology for Neuro-Psychology Lab, IRCCS Istituto Auxologico Italiano , Milan, Italy
| | - Silvia Serino
- 1 Applied Technology for Neuro-Psychology Lab, IRCCS Istituto Auxologico Italiano , Milan, Italy
| | - Pietro Cipresso
- 1 Applied Technology for Neuro-Psychology Lab, IRCCS Istituto Auxologico Italiano , Milan, Italy
| | - Elisa Pedroli
- 1 Applied Technology for Neuro-Psychology Lab, IRCCS Istituto Auxologico Italiano , Milan, Italy
| | | | - Alice Chirico
- 1 Applied Technology for Neuro-Psychology Lab, IRCCS Istituto Auxologico Italiano , Milan, Italy
| | - Gian Mauro Manzoni
- 2 Psychology Research Laboratory, Ospedale San Giuseppe, Istituto Auxologico Italiano , Verbania, Italy .,3 Department of Psychology, Catholic University of the Sacred Heart , Milan, Italy
| | - Gianluca Castelnuovo
- 2 Psychology Research Laboratory, Ospedale San Giuseppe, Istituto Auxologico Italiano , Verbania, Italy .,3 Department of Psychology, Catholic University of the Sacred Heart , Milan, Italy
| | - Enrico Molinari
- 2 Psychology Research Laboratory, Ospedale San Giuseppe, Istituto Auxologico Italiano , Verbania, Italy .,3 Department of Psychology, Catholic University of the Sacred Heart , Milan, Italy
| | - Giuseppe Riva
- 1 Applied Technology for Neuro-Psychology Lab, IRCCS Istituto Auxologico Italiano , Milan, Italy .,3 Department of Psychology, Catholic University of the Sacred Heart , Milan, Italy
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Stevenson JL, Clevenger HC, Cooper JA. Hunger and satiety responses to high-fat meals of varying fatty acid composition in women with obesity. Obesity (Silver Spring) 2015; 23:1980-6. [PMID: 26331956 DOI: 10.1002/oby.21202] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/11/2015] [Accepted: 06/03/2015] [Indexed: 01/16/2023]
Abstract
OBJECTIVE Determine subjective and physiological appetite responses and ad libitum intake to high-fat (HF) meals rich in either monounsaturated (MUFAs), polyunsaturated (PUFAs), or saturated fatty acids (SFAs) in women with obesity. METHODS In this single-blind crossover study, three HF meals (70% of energy) rich in MUFAs, PUFAs, or SFAs in 16 women with obesity were tested. At each visit, anthropometrics and a fasting blood sample were collected. Participants then consumed one of the HF meals, and postprandial blood draws and visual analog scale (VAS) measures were collected over 5 h. An ad libitum buffet lunch was provided 5 h after the HF meal. RESULTS Decrease in ghrelin was significantly greater for PUFA (P < 0.05) and MUFA (P < 0.01) vs. SFA while the increase in peptide YY was significantly greater for PUFA vs. both SFA and MUFA (P < 0.05). Change in glucagon-like peptide-1, VAS measurements, or total energy consumed at the buffet showed no differences between HF meals (ns). CONCLUSIONS Fatty acid composition differentially affected physiological markers of hunger and satiety. However, it was unable to show changes in subjective appetite ratings or changes in energy intake when alterations were made to fatty acid composition from an acute HF meal.
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Affiliation(s)
- Jada L Stevenson
- Department of Nutritional Sciences, Texas Tech University, Lubbock, Texas, USA
| | - Hui C Clevenger
- Department of Nutritional Sciences, Texas Tech University, Lubbock, Texas, USA
| | - Jamie A Cooper
- Department of Nutritional Sciences, Texas Tech University, Lubbock, Texas, USA
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Hollands GJ, Shemilt I, Marteau TM, Jebb SA, Lewis HB, Wei Y, Higgins JPT, Ogilvie D. Portion, package or tableware size for changing selection and consumption of food, alcohol and tobacco. Cochrane Database Syst Rev 2015; 2015:CD011045. [PMID: 26368271 PMCID: PMC4579823 DOI: 10.1002/14651858.cd011045.pub2] [Citation(s) in RCA: 144] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
BACKGROUND Overeating and harmful alcohol and tobacco use have been linked to the aetiology of various non-communicable diseases, which are among the leading global causes of morbidity and premature mortality. As people are repeatedly exposed to varying sizes and shapes of food, alcohol and tobacco products in environments such as shops, restaurants, bars and homes, this has stimulated public health policy interest in product size and shape as potential targets for intervention. OBJECTIVES 1) To assess the effects of interventions involving exposure to different sizes or sets of physical dimensions of a portion, package, individual unit or item of tableware on unregulated selection or consumption of food, alcohol or tobacco products in adults and children.2) To assess the extent to which these effects may be modified by study, intervention and participant characteristics. SEARCH METHODS We searched CENTRAL, MEDLINE, EMBASE, PsycINFO, eight other published or grey literature databases, trial registries and key websites up to November 2012, followed by citation searches and contacts with study authors. This original search identified eligible studies published up to July 2013, which are fully incorporated into the review. We conducted an updated search up to 30 January 2015 but further eligible studies are not yet fully incorporated due to their minimal potential to change the conclusions. SELECTION CRITERIA Randomised controlled trials with between-subjects (parallel-group) or within-subjects (cross-over) designs, conducted in laboratory or field settings, in adults or children. Eligible studies compared at least two groups of participants, each exposed to a different size or shape of a portion of a food (including non-alcoholic beverages), alcohol or tobacco product, its package or individual unit size, or of an item of tableware used to consume it, and included a measure of unregulated selection or consumption of food, alcohol or tobacco. DATA COLLECTION AND ANALYSIS We applied standard Cochrane methods to select eligible studies for inclusion and to collect data and assess risk of bias. We calculated study-level effect sizes as standardised mean differences (SMDs) between comparison groups, measured as quantities selected or consumed. We combined these results using random-effects meta-analysis models to estimate summary effect sizes (SMDs with 95% confidence intervals (CIs)) for each outcome for size and shape comparisons. We rated the overall quality of evidence using the GRADE system. Finally, we used meta-regression analysis to investigate statistical associations between summary effect sizes and variant study, intervention or participant characteristics. MAIN RESULTS The current version of this review includes 72 studies, published between 1978 and July 2013, assessed as being at overall unclear or high risk of bias with respect to selection and consumption outcomes. Ninety-six per cent of included studies (69/72) manipulated food products and 4% (3/72) manipulated cigarettes. No included studies manipulated alcohol products. Forty-nine per cent (35/72) manipulated portion size, 14% (10/72) package size and 21% (15/72) tableware size or shape. More studies investigated effects among adults (76% (55/72)) than children and all studies were conducted in high-income countries - predominantly in the USA (81% (58/72)). Sources of funding were reported for the majority of studies, with no evidence of funding by agencies with possible commercial interests in their results.A meta-analysis of 86 independent comparisons from 58 studies (6603 participants) found a small to moderate effect of portion, package, individual unit or tableware size on consumption of food (SMD 0.38, 95% CI 0.29 to 0.46), providing moderate quality evidence that exposure to larger sizes increased quantities of food consumed among children (SMD 0.21, 95% CI 0.10 to 0.31) and adults (SMD 0.46, 95% CI 0.40 to 0.52). The size of this effect suggests that, if sustained reductions in exposure to larger-sized food portions, packages and tableware could be achieved across the whole diet, this could reduce average daily energy consumed from food by between 144 and 228 kcal (8.5% to 13.5% from a baseline of 1689 kcal) among UK children and adults. A meta-analysis of six independent comparisons from three studies (108 participants) found low quality evidence for no difference in the effect of cigarette length on consumption (SMD 0.25, 95% CI -0.14 to 0.65).One included study (50 participants) estimated a large effect on consumption of exposure to differently shaped tableware (SMD 1.17, 95% CI 0.57 to 1.78), rated as very low quality evidence that exposure to shorter, wider bottles (versus taller, narrower bottles) increased quantities of water consumed by young adult participants.A meta-analysis of 13 independent comparisons from 10 studies (1164 participants) found a small to moderate effect of portion or tableware size on selection of food (SMD 0.42, 95% CI 0.24 to 0.59), rated as moderate quality evidence that exposure to larger sizes increased the quantities of food people selected for subsequent consumption. This effect was present among adults (SMD 0.55, 95% CI 0.35 to 0.75) but not children (SMD 0.14, 95% CI -0.06 to 0.34).In addition, a meta-analysis of three independent comparisons from three studies (232 participants) found a very large effect of exposure to differently shaped tableware on selection of non-alcoholic beverages (SMD 1.47, 95% CI 0.52 to 2.43), rated as low quality evidence that exposure to shorter, wider (versus taller, narrower) glasses or bottles increased the quantities selected for subsequent consumption among adults (SMD 2.31, 95% CI 1.79 to 2.83) and children (SMD 1.03, 95% CI 0.41 to 1.65). AUTHORS' CONCLUSIONS This review found that people consistently consume more food and drink when offered larger-sized portions, packages or tableware than when offered smaller-sized versions. This suggests that policies and practices that successfully reduce the size, availability and appeal of larger-sized portions, packages, individual units and tableware can contribute to meaningful reductions in the quantities of food (including non-alcoholic beverages) people select and consume in the immediate and short term. However, it is uncertain whether reducing portions at the smaller end of the size range can be as effective in reducing food consumption as reductions at the larger end of the range. We are unable to highlight clear implications for tobacco or alcohol policy due to identified gaps in the current evidence base.
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Affiliation(s)
- Gareth J Hollands
- University of CambridgeBehaviour and Health Research UnitForvie SiteRobinson WayCambridgeUKCB2 0SR
| | - Ian Shemilt
- University College LondonEPPI‐Centre10 Woburn SquareLondonUKWC1H 0NR
| | - Theresa M Marteau
- University of CambridgeBehaviour and Health Research UnitForvie SiteRobinson WayCambridgeUKCB2 0SR
| | - Susan A Jebb
- University of OxfordNuffield Department of Primary Care Health SciencesRadcliffe Observatory QuarterWoodstock RoadOxfordOxfordshireUKOX2 6GG
| | - Hannah B Lewis
- MRC Human Nutrition ResearchElsie Widdowson Laboratory, 120 Fulbourn RoadCambridgeUKCB1 9NL
| | - Yinghui Wei
- University of PlymouthCentre for Mathematical Sciences, School of Computing, Electronics and MathematicsPlymouthUK
| | - Julian P T Higgins
- University of BristolPopulation Health Sciences, Bristol Medical SchoolCanynge Hall39 Whatley RoadBristolUKBS8 2PS
| | - David Ogilvie
- University of CambridgeMRC Epidemiology UnitBox 285Cambridge Biomedical CampusCambridgeUKCB2 0QQ
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Villalba JJ, Provenza FD, Catanese F, Distel RA. Understanding and manipulating diet choice in grazing animals. ANIMAL PRODUCTION SCIENCE 2015. [DOI: 10.1071/an14449] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Conventional models of foraging, such as optimal foraging theory, generally take the univariate approach to explain the decisions of consumers on the basis of the intrinsic properties of foods, including nutrient concentration and abundance. However, the food environment is inherently diverse and, as a consequence, foraging decisions are influenced by the interactions among multiple food components and the forager. Foraging behaviour is affected by the consumer’s past experiences with the biochemical context in which a food is ingested, including the kinds and amounts of nutrients and plant secondary compounds in a plant and its neighbours. In addition, past experiences with food have the potential to influence food preference and intake through a mechanism, namely, food hedonics, which is not entirely dependent on the classical homeostatic model of appetite control. Research on the impacts of experience with food context and its behavioural expression in natural settings should pioneer innovative management strategies aimed at modifying food intake and preference of herbivores to enhance their nutrition, health and welfare, as well as the health and integrity of the landscapes they inhabit.
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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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18
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Masic U, Yeomans MR. Monosodium glutamate delivered in a protein-rich soup improves subsequent energy compensation. J Nutr Sci 2014; 3:e15. [PMID: 25191607 PMCID: PMC4153311 DOI: 10.1017/jns.2014.15] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2014] [Revised: 03/06/2014] [Accepted: 04/02/2014] [Indexed: 01/15/2023] Open
Abstract
Previous research suggests that monosodium glutamate (MSG) may have a biphasic effect on appetite, increasing appetite within a meal with its flavour-enhancing effect, but enhancing subsequent satiety due to its proposed role as a predictor of protein content. The present study explored this by assessing the impact of a 450 g soup preload differing in MSG concentration (1 % MSG added (MSG+) or no MSG (MSG-)) and nutrient content (low-energy control or high-energy carbohydrate or high-energy protein) on rated appetite and ad libitum intake of a test meal in thirty-five low-restraint male volunteers using a within-participant design. Protein-rich preloads significantly reduced intake at the test meal and resulted in more accurate energy compensation than did carbohydrate-rich preloads. This energy compensation was stronger in the MSG+ protein conditions when compared with MSG+ carbohydrate conditions. No clear differences in rated appetite were seen in MSG or the macronutrient conditions alone during preload ingestion or 45 min after intake. Overall, these findings indicate that MSG may act to further improve energy compensation when provided in a protein-rich context.
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Affiliation(s)
- Una Masic
- School of Psychology, University of
Sussex, Brighton BN1 9QH, UK
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19
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Effects of varying the inter-meal interval on relationships between antral area, gut hormones and energy intake following a nutrient drink in healthy lean humans. Physiol Behav 2014; 135:34-43. [DOI: 10.1016/j.physbeh.2014.05.040] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2014] [Revised: 05/02/2014] [Accepted: 05/28/2014] [Indexed: 02/07/2023]
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20
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Holliday A, Batey C, Eves FF, Blannin AK. A novel tool to predict food intake: the Visual Meal Creator. Appetite 2014; 79:68-75. [PMID: 24709483 DOI: 10.1016/j.appet.2014.04.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2013] [Revised: 03/28/2014] [Accepted: 04/01/2014] [Indexed: 10/25/2022]
Abstract
Subjective appetite is commonly measured using an abstract visual analogue scale (VAS) technique, that provides no direct information about desired portion size or food choice. The purpose of this investigation was to develop and validate a user-friendly tool - the Visual Meal Creator (VIMEC) - that would allow for independent, repeated measures of subjective appetite and provide a prediction of food intake. Twelve participants experienced dietary control over a 5-hour period to manipulate hunger state on three occasions (small breakfast (SB) vs. large breakfast (LB) vs. large breakfast + snacks (LB+S)). Appetite measures were obtained every 60 minutes using the VIMEC and VAS. At 4.5 hours, participants were presented with an ad libitum test meal, from which energy intake (EI) was measured. The efficacy of the VIMEC was assessed by its ability to detect expected patterns of appetite and its strength as a predictor of energy intake. Day-to-day reproducibility and test-retest repeatability were assessed. Between- and within-condition differences in VAS and VIMEC scores (represented as mm and kcal of the "created" meal, respectively) were significantly correlated with one another throughout. Between- and within-condition changes in appetite scores obtained with the VIMEC exhibited a stronger correlation with EI at the test meal than those obtained with VAS. Pearson correlation coefficients for within-condition comparisons were 0.951, 0.914 and 0.875 (all p < 0.001) for SB, LB and LB+S respectively. Correlation coefficients for between-condition differences in VIMEC and EI were 0.273, 0.940 (p < 0.001) and 0.525 (p < 0.05) for SB - LB+S, SB - LB and LB - LB+S respectively. The VIMEC exhibited a similar degree of reproducibility to VAS. These findings suggest that the VIMEC appears to be a stronger predictor of energy intake than VAS.
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Affiliation(s)
- Adrian Holliday
- School of Sport, Exercise & Rehabilitation Sciences, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK.
| | - Chris Batey
- School of Sport, Exercise & Rehabilitation Sciences, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Frank F Eves
- School of Sport, Exercise & Rehabilitation Sciences, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Andrew K Blannin
- School of Sport, Exercise & Rehabilitation Sciences, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
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21
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Pentikäinen S, Karhunen L, Flander L, Katina K, Meynier A, Aymard P, Vinoy S, Poutanen K. Enrichment of biscuits and juice with oat β-glucan enhances postprandial satiety. Appetite 2014; 75:150-6. [DOI: 10.1016/j.appet.2014.01.002] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2013] [Revised: 09/13/2013] [Accepted: 01/03/2014] [Indexed: 12/01/2022]
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22
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Williams RA, Roe LS, Rolls BJ. Assessment of satiety depends on the energy density and portion size of the test meal. Obesity (Silver Spring) 2014; 22:318-24. [PMID: 23929544 PMCID: PMC3874079 DOI: 10.1002/oby.20589] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/02/2013] [Accepted: 07/23/2013] [Indexed: 12/05/2022]
Abstract
OBJECTIVE Foods that enhance satiety can reduce overconsumption, but the availability of large portions of energy-dense foods may counter their benefits. The influence on meal energy intake of varying the energy density and portion size of food consumed after a preload shown to promote satiety was tested. DESIGN AND METHODS In a crossover design, 46 women were served lunch on six days. On four days they ate a compulsory salad (300 g, 0.33 kcal/g). Unlike previous studies, instead of varying the preload, the subsequent test meal of pasta was varied between standard and increased levels of both energy density (1.25 or 1.66 kcal/g) and portion size (450 or 600 g). On two control days a salad was not served. RESULTS Following the salad, the energy density and portion size of the test meal independently affected meal energy intake (both P < 0.02). Serving the higher-energy-dense pasta increased test meal intake by 153 ± 19 kcal and serving the larger portion of pasta increased test meal intake by 40 ± 16 kcal. Compared to having no salad, consuming the salad decreased test meal intake by 123 ± 18 kcal. CONCLUSIONS The effect of satiety-enhancing foods can be influenced by the energy density and portion size of other foods at the meal.
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Affiliation(s)
- Rachel A. Williams
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
| | - Liane S. Roe
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
| | - Barbara J. Rolls
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
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23
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Effect of dietary macronutrients on postprandial incretin hormone release and satiety in obese and normal-weight women. Br J Nutr 2013; 111:236-46. [PMID: 23920407 DOI: 10.1017/s0007114513002389] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The aim of the present study was to assess the effect of dietary macronutrients on postprandial incretin responses and satiety and hunger sensation in obese and normal-weight women. A total of eleven obese and nine normal-weight women were recruited for the assessment of plasma concentrations of glucagon-like peptide-1 (GLP-1), glucose-dependent insulinotropic polypeptide (GIP) and insulin and the sensation of satiety and hunger using a visual analogue scale before and during a 6 h period after administration of three different macronutrient test meals. The AUCtotalGLP-1 and AUCtotalGIP values were decreased in obese women after the consumption of a fatty meal and all the test meals, respectively. However, the AUCtotal insulin value after a carbohydrate meal was greater in the obese group. The AUCtotal satiety value was decreased only after the intake of the protein meal in obese women when compared with normal-weight women. After the consumption of the fatty meal, a significant positive correlation between maximum satiety sensation and the AUCtotal GLP-1 value in the obese group and that between minimum hunger sensation and the AUCtotal GLP-1 value in the normal-weight group were observed. In conclusion, the findings of the present study suggest that: (1) satiety sensation after consumption of carbohydrate and protein meals in the obese group is related to the postprandial insulin response, while after consumption of a fatty meal, it is related to the postprandial GLP-1 release; (2) the postprandial GIP response does not influence the sensation of satiety and hunger; (3) the reduced GLP-1 release after the intake of a fatty meal in obese individuals may explain impaired satiety sensation; (4) the impaired postprandial GIP response is not related to the consumption of macronutrients and may be the early indicator of incretin axis dysfunction in obese women.
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Food sensory characteristics: their unconsidered roles in the feeding behaviour of domestic ruminants. Animal 2012; 7:806-13. [PMID: 23218003 DOI: 10.1017/s1751731112002145] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Abstract
When domestic ruminants are faced with food diversity, they can use pre-ingestive information (i.e. food sensory characteristics perceived by the animal before swallowing the food) and post-ingestive information (i.e. digestive and metabolic consequences, experienced by the animal after swallowing the food) to evaluate the food and make decisions to select a suitable diet. The concept of palatability is essential to understand how pre- and post-ingestive information are interrelated. It refers to the hedonic value of the food without any immediate effect of post-ingestive consequences and environmental factors, but with the influence of individual characteristics, such as animal's genetic background, internal state and previous experiences. In the literature, the post-ingestive consequences are commonly considered as the main force that influences feeding behaviour whereas food sensory characteristics are only used as discriminatory agents. This discriminatory role is indeed important for animals to be aware of their feeding environment, and ruminants are able to use their different senses either singly or in combination to discriminate between different foods. However, numerous studies on ruminants' feeding behaviour demonstrate that the role of food sensory characteristics has been underestimated or simplified; they could play at least two other roles. First, some sensory characteristics also possess a hedonic value which influences ruminants' intake, preferences and food learning independently of any immediate post-ingestive consequences. Further, diversity of food sensory characteristics has a hedonic value, as animals prefer an absence of monotony in food sensory characteristics at similar post-ingestive consequences. Second, some of these food sensory characteristics become an indicator of post-ingestive consequences after their initial hedonic value has acquired a positive or a negative value via previous individual food learning or evolutionary processes. These food sensory characteristics thus represent cues that could help ruminants to anticipate the post-ingestive consequences of a food and to improve their learning efficiency, especially in complex environments. This review then suggests that food sensory characteristics could be of importance to provide pleasure to animals, to increase palatability of a food and to help them learn in complex feeding situations which could improve animal welfare and productivity.
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McCrory MA, Burke A, Roberts SB. Dietary (sensory) variety and energy balance. Physiol Behav 2012; 107:576-83. [PMID: 22728429 DOI: 10.1016/j.physbeh.2012.06.012] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2012] [Revised: 06/08/2012] [Accepted: 06/13/2012] [Indexed: 01/26/2023]
Abstract
The prevalence of overweight and obesity in US adults is currently 68%, compared with about 47% in the early 1970s. Many dietary factors have been proposed to contribute to the US obesity epidemic, including the percentage of energy intake from fat, carbohydrate and protein; glycemic index; fruit and vegetable intake; caloric beverage intake; and fast food or other restaurant food intake. One factor that may also be important is the variety of foods in the diet having different sensory properties, that is, flavors, textures, shapes and colors. A host of studies show that when presented with a greater variety of foods within a meal, humans consume about 22% more energy compared to when only one food is available. These data are supported by laboratory animal studies on the effects of sensory variety on consumption as well as body weight and fat gain. Longer term experimental trials in humans lasting 1-2wk had mixed results but generally showed an increase in intake of 50-60kcal/d per additional food offered, provided at least 5 different foods per day were available. In only two studies to date has reducing dietary variety been explored as a potential method for weight loss. In those studies, which also incorporated a standard behavioral weight loss approach, there was no difference in weight loss when either snack food variety or low nutrient dense, high energy dense variety was limited. However, a broader treatment approach may be more effective, for example limiting the excess variety of foods high in energy density yet which provide little benefit to vitamin and mineral intake at each meal, and further studies are needed in this area.
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Affiliation(s)
- Megan A McCrory
- Dept of Nutrition Science, Purdue University, 700 W State St, West Lafayette, IN 47907, USA.
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Yeomans MR, Chambers L. Satiety-relevant sensory qualities enhance the satiating effects of mixed carbohydrate-protein preloads. Am J Clin Nutr 2011; 94:1410-7. [PMID: 22030223 DOI: 10.3945/ajcn.111.011650] [Citation(s) in RCA: 78] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Orosensory cues such as food texture and flavor have been shown to play a role in satiation, but their role in satiety remains less clear. OBJECTIVE The objective was to determine whether satiety-relevant orosensory cues enhance the satiating effects of energy in the context of beverage preloads. DESIGN The effects of 6 drink preloads that combined 2 amounts of energy [high energy (HE): 279 kcal; low energy (LE): 78 kcal] and 3 satiety-relevant sensory contexts [low sensory (LS), medium sensory (MS), and high sensory (HS)] on subsequent appetite and test meal intake were assessed in 36 healthy nonobese volunteers. RESULTS The ability of the preloads to modify appetite 30 min after consumption depended on both energy content and sensory context (P-interaction < 0.05), with hunger significantly being lower after consumption of the HE than after the LE preload in the HS context (P < 0.001), tending to be lower in the MS context (P = 0.08), but not different in the LS context. Food intake at lunch was lower after the HE than after the LE preloads (effect of energy P < 0.001), but this effect depended on sensory context (P < 0.005). The degree to which reduced test meal intake compensated for the added energy in the HE preloads was 88% in the HS context, which was significantly greater than in the MS (47%) and LS (18%) contexts. CONCLUSION Small changes in the sensory characteristics of drinks altered the degree to which added energy was satiating, which implies that nutrients become more satiating when they are predicted by relevant sensory cues such as thickness and creaminess. This trial was registered at http://www.controlled-trials.com as ISRCTN36258511.
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Affiliation(s)
- Martin R Yeomans
- School of Psychology, University of Sussex, Brighton, United Kingdom.
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27
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Farah NMF, Brunstrom JM, Gill JMR. Using a novel computer-based approach to assess the acute effects of exercise on appetite-related measures. Appetite 2011; 58:196-204. [PMID: 21983050 DOI: 10.1016/j.appet.2011.09.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2011] [Revised: 08/31/2011] [Accepted: 09/03/2011] [Indexed: 02/02/2023]
Abstract
Measuring food intake using standard buffet meals can be complicated by sensory and external cues which can alter energy intake. The present study was designed to examine the effects of acute exercise on non-metabolic factors related to appetite and food intake using a computer-based assessment. Twenty-seven men and women participated in two sessions in random order: 60-min walking on the treadmill (exercise trial; EX) or seated rest (control trial; CON). Subjective hunger and fullness, food liking, food utility, and ideal portion size were assessed before and immediately after exercise or rest, and hourly for 2 h. The findings showed that an acute bout of moderate intensity exercise had an anorexigenic effect; characterised by diminished hunger (-17.4%, p=0.004) and lower prospective ideal portion size (-7.7%, p=0.003) compared to no exercise. This novel, computer-based assessment, is a useful alternative to buffet meals setting and allows for the determination of non-metabolic factors associated with feeding behaviour in relation to exercise.
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Affiliation(s)
- Nor M F Farah
- Institute of Cardiovascular and Medical Sciences, University of Glasgow, Glasgow G12 8QQ, United Kingdom
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Ioakimidis I, Zandian M, Eriksson-Marklund L, Bergh C, Grigoriadis A, Södersten P. Description of chewing and food intake over the course of a meal. Physiol Behav 2011; 104:761-9. [PMID: 21807012 DOI: 10.1016/j.physbeh.2011.07.021] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2011] [Revised: 07/13/2011] [Accepted: 07/14/2011] [Indexed: 11/18/2022]
Abstract
While the average frequency of chewing and food intake have been reported before, a detailed description of the pattern of chewing and the cumulative intake of food over the course of a meal have not. In order to achieve this goal, video recording of the maxillary-mandibular region of women eating food from a plate was synchronized with video recording of the plate and computer recording of the weight-loss of the plate. Video recording of chewing correlated strongly with chewing identified by magnetic tracking of jaw displacement in a test with chewing gum at three different frequencies, thus ensuring the validity of video recording of chewing. Weight-loss data were corrected by convolution algorithms, validated against human correction, using sliding window filtering to correct errors with video events as reference points. By use of this method, women ate on average 264 g of food over 114 min, they took an average of 51 mouthfuls during the meal and displayed on average 794 chews with 15 chews per chewing sequence. The number of mouthfuls decreased and the duration of the pauses after each mouthful increased in the middle of the meal and these measures were then restored. The ratio between chewing sequences and subsequent pauses remained stable although the weight of each mouthful decreased by the end of the meal, a measure that is hypothesized to be reflected in a decelerated speed of eating. The method allows this hypothesis to be tested and its implication for clinical intervention to be examined.
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Affiliation(s)
- Ioannis Ioakimidis
- Karolinska Institutet, NVS, Section of Applied Neuroendocrinology and Mandometer and Mandolean Clinics Sweden, Department of Dental Medicine, Mando Group AB, Novum, S-141 04, Huddinge, Sweden.
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Chambers L, Yeomans MR. Individual differences in satiety response to carbohydrate and fat. Predictions from the Three Factor Eating Questionnaire (TFEQ). Appetite 2011; 56:316-23. [DOI: 10.1016/j.appet.2011.01.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2010] [Revised: 12/08/2010] [Accepted: 01/05/2011] [Indexed: 11/26/2022]
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The control of meal size in human subjects: a role for expected satiety, expected satiation and premeal planning. Proc Nutr Soc 2011; 70:155-61. [DOI: 10.1017/s002966511000491x] [Citation(s) in RCA: 80] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Unlike energy expenditure, energy intake occurs during discrete events: snacks and meals. The prevailing view is that meal size is governed by physiological and psychological events that promote satiation towards the end of a meal. This review explores an alternative and perhaps controversial proposition. Specifically that satiation plays a secondary role, and that meal size (kJ) is controlled by decisions about portion size, before a meal begins. Recently, techniques have been developed that enable us to quantify ‘expected satiation’ and ‘expected satiety’ (respectively, the fullness and the respite from hunger that foods are expected to confer). When compared on a kJ-for-kJ basis, these expectations differ markedly across foods. Moreover, in self-selected meals, these measures are remarkably good predictors of the energy content of food that ends up on our plate, even more important than palatability. Expected satiation and expected satiety are influenced by the physical characteristics of a food (e.g. perceived volume). However, they are also learned. Indeed, there is now mounting evidence for ‘expected-satiation drift’, a general tendency for a food to have higher expected satiation as it increases in familiarity. Together, these findings show that important elements of control (discrimination and learning/adaptation) are clearly evident in plans around portion size. Since most meals are eaten in their entirety, understanding the nature of these controls should be given high priority.
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Dose–response effect of a whey protein preload on within-day energy intake in lean subjects. Br J Nutr 2010; 104:1858-67. [DOI: 10.1017/s000711451000293x] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The effect of consuming different amounts of whey protein on appetite and energy intake was investigated in two separate studies using randomised, crossover designs. Healthy-weight men and women (range: BMI 19·0–25·0 kg/m2, age 19·4–40·4 years) consumed one of four 400 ml liquid preloads, followed by an ad libitum test meal 90 min later. In study 1, preloads were 1675 kJ with 12·5, 25 or 50 % of energy from protein, and in study 2, preloads were 1047 kJ with 10, 20 or 40 % energy from protein. Flavoured water was used as the control in both the studies. Appetite ratings were collected immediately before 30, 60 and 90 min after consuming the preloads; and immediately, 30 and 60 min after consuming the test meal. In study 1, energy intake following the control preload (4136 (sem 337) kJ) was significantly higher than each of the 12·5 % (3520 (sem 296) kJ), 25 % (3384 (sem 265) kJ) and 50 % (2853 (sem 244) kJ) protein preloads (P < 0·05). Intake after the 12·5 % preload was significantly higher than following 25 and 50 % preloads (P < 0·05). In study 2, energy intake following the control preload (4801 (sem 325) kJ) was higher than following the 10 % (4205 (sem 310) kJ), 20 % (3988 (sem 250) kJ) and 40 % (3801 (sem 245) kJ) protein preloads (P < 0·05). There were no differences in subjective appetite ratings between preloads in either study. These findings indicate a dose–response effect of protein content of the preload on energy intake at a subsequent meal.
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Barham P, Skibsted LH, Bredie WLP, Frøst MB, Møller P, Risbo J, Snitkjaer P, Mortensen LM. Molecular gastronomy: a new emerging scientific discipline. Chem Rev 2010; 110:2313-65. [PMID: 20170128 PMCID: PMC2855180 DOI: 10.1021/cr900105w] [Citation(s) in RCA: 130] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2009] [Indexed: 11/30/2022]
Affiliation(s)
- Peter Barham
- Department of Physics, University of Bristol, H. H. Wills Physics Laboratory, Tyndall Avenue, Bristol, United Kingdom BS8 1TL
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Siep N, Roefs A, Roebroeck A, Havermans R, Bonte ML, Jansen A. Hunger is the best spice: An fMRI study of the effects of attention, hunger and calorie content on food reward processing in the amygdala and orbitofrontal cortex. Behav Brain Res 2009; 198:149-58. [DOI: 10.1016/j.bbr.2008.10.035] [Citation(s) in RCA: 237] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2008] [Revised: 10/14/2008] [Accepted: 10/24/2008] [Indexed: 10/21/2022]
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Dovey TM, Clark-Carter D, Boyland EJ, Halford JC. A guide to analysing Universal Eating Monitor data: Assessing the impact of different analysis techniques. Physiol Behav 2009; 96:78-84. [DOI: 10.1016/j.physbeh.2008.08.016] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2007] [Revised: 06/27/2008] [Accepted: 08/25/2008] [Indexed: 11/17/2022]
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Mattes RD, Popkin BM. Nonnutritive sweetener consumption in humans: effects on appetite and food intake and their putative mechanisms. Am J Clin Nutr 2009; 89:1-14. [PMID: 19056571 PMCID: PMC2650084 DOI: 10.3945/ajcn.2008.26792] [Citation(s) in RCA: 272] [Impact Index Per Article: 18.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
Abstract
Nonnutritive sweeteners (NNS) are ecologically novel chemosensory signaling compounds that influence ingestive processes and behavior. Only about 15% of the US population aged >2 y ingest NNS, but the incidence is increasing. These sweeteners have the potential to moderate sugar and energy intakes while maintaining diet palatability, but their use has increased in concert with BMI in the population. This association may be coincidental or causal, and either mode of directionality is plausible. A critical review of the literature suggests that the addition of NNS to non-energy-yielding products may heighten appetite, but this is not observed under the more common condition in which NNS is ingested in conjunction with other energy sources. Substitution of NNS for a nutritive sweetener generally elicits incomplete energy compensation, but evidence of long-term efficacy for weight management is not available. The addition of NNS to diets poses no benefit for weight loss or reduced weight gain without energy restriction. There are long-standing and recent concerns that inclusion of NNS in the diet promotes energy intake and contributes to obesity. Most of the purported mechanisms by which this occurs are not supported by the available evidence, although some warrant further consideration. Resolution of this important issue will require long-term randomized controlled trials.
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Affiliation(s)
- Richard D Mattes
- Department of Foods and Nutrition, Purdue University, West Lafayette, IN, USA
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Brunstrom JM, Shakeshaft NG, Scott-Samuel NE. Measuring ‘expected satiety’ in a range of common foods using a method of constant stimuli. Appetite 2008; 51:604-14. [DOI: 10.1016/j.appet.2008.04.017] [Citation(s) in RCA: 154] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2007] [Revised: 04/23/2008] [Accepted: 04/24/2008] [Indexed: 10/22/2022]
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39
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Cameron JD, Goldfield GS, Cyr MJ, Doucet É. The effects of prolonged caloric restriction leading to weight-loss on food hedonics and reinforcement. Physiol Behav 2008; 94:474-80. [DOI: 10.1016/j.physbeh.2008.02.014] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2007] [Revised: 02/21/2008] [Accepted: 02/22/2008] [Indexed: 11/29/2022]
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40
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Brunstrom JM, Fletcher HZ. Flavour-flavour learning occurs automatically and only in hungry participants. Physiol Behav 2007; 93:13-9. [PMID: 17727903 DOI: 10.1016/j.physbeh.2007.07.009] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2007] [Revised: 06/13/2007] [Accepted: 07/19/2007] [Indexed: 11/30/2022]
Abstract
A novel flavour may become liked if it is presented repeatedly and in combination with a second flavour that is already liked. Conceptually, this 'flavour-flavour learning' is important, because it can account for many of our everyday food and flavour preferences. However, relatively little is known about the underlying process because learning paradigms have lacked reliability. Based on previous research we explored whether learning is determined by three variables; i) hunger state, ii) demand and contingency awareness, and iii) dietary restraint. Participants (male n=15/female n=15) consumed three different and novel-tasting fruit teas. One of the teas had a non-caloric sweetener added (CS+) and two were unsweetened (CS-). Before and after this training the participants ranked their preference for unsweetened versions of the three teas. We found that the training increased preference for the CS+ relative to the CS- teas. However, this effect was only found in hungry participants. We also found little evidence that learning was related to whether the participants could identify (recognition test) the specific tea that had been sweetened during training, suggesting that the underlying process is automatic and it operates outside conscious awareness. Learning was not predicted by dietary restraint (measured using the DEBQ-R scale). Together, these findings provide further evidence for a linkage between flavour-flavour learning and flavour-nutrient learning.
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Affiliation(s)
- Jeffrey M Brunstrom
- Department of Experimental Psychology, University of Bristol, 12a Priory Road, Bristol, BS8 1TU, England, United Kingdom.
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41
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Finlayson G, King N, Blundell JE. Liking vs. wanting food: importance for human appetite control and weight regulation. Neurosci Biobehav Rev 2007; 31:987-1002. [PMID: 17559933 DOI: 10.1016/j.neubiorev.2007.03.004] [Citation(s) in RCA: 223] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2006] [Revised: 03/19/2007] [Accepted: 03/20/2007] [Indexed: 10/23/2022]
Abstract
Current train of thought in appetite research is favouring an interest in non-homeostatic or hedonic (reward) mechanisms in relation to overconsumption and energy balance. This tendency is supported by advances in neurobiology that precede the emergence of a new conceptual approach to reward where affect and motivation (liking and wanting) can be seen as the major force in guiding human eating behaviour. In this review, current progress in applying processes of liking and wanting to the study of human appetite are examined by discussing the following issues: How can these concepts be operationalised for use in human research to reflect the neural mechanisms by which they may be influenced? Do liking and wanting operate independently to produce functionally significant changes in behaviour? Can liking and wanting be truly experimentally separated or will an expression of one inevitably contain elements of the other? The review contains a re-examination of selected human appetite research before exploring more recent methodological approaches to the study of liking and wanting in appetite control. In addition, some theoretical developments are described in four diverse models that may enhance current understanding of the role of these processes in guiding ingestive behaviour. Finally, the implications of a dual process modulation of food reward for weight gain and obesity are discussed. The review concludes that processes of liking and wanting are likely to have independent roles in characterising susceptibility to weight gain. Further research into the dissociation of liking and wanting through implicit and explicit levels of processing would help to disclose the relative importance of these components of reward for appetite control and weight regulation.
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Affiliation(s)
- Graham Finlayson
- Biopsychology Group, Institute of Psychological Sciences, University of Leeds, Leeds, UK.
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42
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Yeomans MR. Effects of alcohol on food and energy intake in human subjects: evidence for passive and active over-consumption of energy. Br J Nutr 2007; 92 Suppl 1:S31-4. [PMID: 15384320 DOI: 10.1079/bjn20041139] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of alcohol on food and energy intake in human subjects have been the subject of a number of controlled studies recently. Unlike the evidence for other macronutrients, there is minimal evidence for any compensatory reduction in food intake in response to energy ingested as alcohol. In contrast, all studies testing intake within 1 h of preload ingestion report a higher intake of food following alcohol relative to energy-matched controls, although this short-term stimulatory effect is not evident if the test meal is delayed beyond 1 h. This time-course suggests that short-term stimulation of appetite may be mediated by the pharmacological action of alcohol on the appetite control system, either through enhanced orosensory reward or impaired satiety. In the long term, energy ingested as alcohol is additive to energy from other sources, suggesting that moderate alcohol consumption results in long-term passive over-consumption alongside short-term active over-consumption of energy through appetite stimulation. Despite the consistency of enhanced energy intake after moderate alcohol, evidence of an association between alcohol in the diet and obesity remains contentious, although the most recent results suggest that alcohol intake correlates with BMI. Future research needs to address this issue and clarify the mechanisms underlying appetite stimulation by alcohol.
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Affiliation(s)
- Martin R Yeomans
- Department of Psychology, School of Life Sciences, University of Sussex, Brighton BN1 9QG, UK.
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Abstract
Human food intake is driven by necessity, but modern industrialized societies are characterized by food surfeit and an increasingly ‘obesogenic’ environment. This environment tends to discourage energy expenditure and to facilitate energy intake. The amount eaten in any given eating episode depends less on internal need state and more on environmental contextual factors such as the availability of highly-palatable energy-dense foods. In addition, the process of satiation can easily be disrupted by the introduction within a meal of different foods (variety effect), the presence of others (social context) and competing tasks (distraction). Properties of ingestants such as alcohol promote food intake and characteristics of individuals make them more or less susceptible to situational cues to overeat. In the present review the role of each of these environmental factors in promoting overconsumption are considered and the extent to which these factors might contribute to long-term weight regulation is discussed.
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Affiliation(s)
- Marion M Hetherington
- Department of Psychology, Glasgow Caledonian University, School of Life Sciences, George Moore Building, Cowcaddens Road, Glasgow G4 0BA, UK.
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Abstract
Replacing sugar with low-calorie sweeteners is a common strategy for facilitating weight control. By providing sweet taste without calories, intense sweeteners help lower energy density of beverages and some foods. Reduced dietary energy density should result in lower energy intakes--but are the energy reduction goals, in fact, achieved? The uncoupling of sweetness and energy, afforded by intense sweeteners, has been the focus of numerous studies over the past two decades. There are recurring arguments that intense sweeteners increase appetite for sweet foods, promote overeating, and may even lead to weight gain. Does reducing energy density of sweet beverages and foods have a measurable impact on appetite and energy intakes, as examined both in short-term studies and over a longer period? Can reductions in dietary energy density achieved with intense sweeteners really affect body weight control? This paper reviews evidence from laboratory, clinical and epidemiological studies in the context of current research on energy density, satiety and the control of food intake.
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Affiliation(s)
- F Bellisle
- France Bellisle, INRA, CRNH Ile-de-France, Paris XIII Leonard de Vinci, Bobigny, France.
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45
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Finlayson G, King N, Blundell JE. Is it possible to dissociate 'liking' and 'wanting' for foods in humans? A novel experimental procedure. Physiol Behav 2006; 90:36-42. [PMID: 17052736 DOI: 10.1016/j.physbeh.2006.08.020] [Citation(s) in RCA: 226] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2005] [Revised: 01/11/2006] [Accepted: 08/23/2006] [Indexed: 10/24/2022]
Abstract
Berridge's model (e.g. [Berridge KC. Food reward: Brain substrates of wanting and liking. Neurosci Biobehav Rev 1996;20:1-25.; Berridge KC, Robinson T E. Parsing reward. Trends Neurosci 2003;26:507-513.; Berridge KC. Motivation concepts in behavioral neuroscience. Physiol Behav 2004;81:179-209]) outlines the brain substrates thought to mediate food reward with distinct 'liking' (hedonic/affective) and 'wanting' (incentive salience/motivation) components. Understanding the dual aspects of food reward could throw light on food choice, appetite control and overconsumption. The present study reports the development of a procedure to measure these processes in humans. A computer-based paradigm was used to assess 'liking' (through pleasantness ratings) and 'wanting' (through forced-choice photographic procedure) for foods that varied in fat (high or low) and taste (savoury or sweet). 60 participants completed the program when hungry and after an ad libitum meal. Findings indicate a state (hungry-satiated)-dependent, partial dissociation between 'liking' and 'wanting' for generic food categories. In the hungry state, participants 'wanted' high-fat savoury>low-fat savoury with no corresponding difference in 'liking', and 'liked' high-fat sweet>low-fat sweet but did not differ in 'wanting' for these foods. In the satiated state, participants 'liked', but did not 'want', high-fat savoury>low-fat savoury, and 'wanted' but did not 'like' low-fat sweet>high-fat sweet. More differences in 'liking' and 'wanting' were observed when hungry than when satiated. This procedure provides the first step in proof of concept that 'liking' and 'wanting' can be dissociated in humans and can be further developed for foods varying along different dimensions. Other experimental procedures may also be devised to separate 'liking' and 'wanting'.
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Affiliation(s)
- Graham Finlayson
- Biopsychology Group, Institute of Psychological Sciences, University of Leeds, Leeds LS2 9JT, UK.
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46
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Yeomans MR. Olfactory influences on appetite and satiety in humans. Physiol Behav 2006; 89:10-4. [PMID: 16712883 DOI: 10.1016/j.physbeh.2006.04.010] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2005] [Revised: 01/19/2006] [Accepted: 01/23/2006] [Indexed: 10/24/2022]
Abstract
Odor stimuli play a major role in perception of food flavor. Food-related odors have also been shown to increase rated appetite, and induce salivation and release of gastric acid and insulin. However, our ability to identify an odor as food-related, and our liking for food-related odors, are both learned responses. In conditioning studies, repeated experience of odors with sweet and sour tastes result in enhanced ratings of sensory quality of the paired taste for the odor on its own. More recent studies also report increased pleasantness ratings for odors paired with sucrose for participants who like sweet tastes, and conversely decreased liking and increased bitterness for quinine-paired odors. When odors were experienced in combination with sucrose when hungry, liking was not increased if tested sated, suggesting that expression of acquired liking for odors depends on current motivational state. Other studies report sensory-specific satiety is seen with food-related odors. Overall, these studies suggest that once an odor is experienced in a food-related context, that odor acquires the ability to modify both preparatory and satiety-related components of ingestion.
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Affiliation(s)
- Martin R Yeomans
- Department of Psychology, School of Life Sciences, University of Sussex, Brighton, BN1 9QH, UK.
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Tsuchiya A, Almiron-Roig E, Lluch A, Guyonnet D, Drewnowski A. Higher satiety ratings following yogurt consumption relative to fruit drink or dairy fruit drink. ACTA ACUST UNITED AC 2006; 106:550-7. [PMID: 16567151 DOI: 10.1016/j.jada.2006.01.004] [Citation(s) in RCA: 90] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2005] [Indexed: 11/30/2022]
Abstract
OBJECTIVES To compare the satiating power of semisolid and liquid yogurts with fruit beverages and dairy fruit drinks. DESIGN AND PROCEDURES Thirty-two volunteers (16 men and 16 women), ages 18 to 35 years, consumed a 200-kcal preload stimulus on four separate occasions. A tray lunch was presented 90 minutes after the preload and food consumption was measured. METHODS The stimuli were: a semisolid yogurt containing pieces of peach and eaten with a spoon (378 g), the same yogurt in a drinkable homogenized form (378 g), a peach-flavored dairy beverage (400 mL), and a peach juice beverage (400 mL). Participants rated hunger, thirst, satiety, and desire to eat at baseline and at 20-minute intervals after ingestion. RESULTS The two yogurts (semisolid and liquid) led to lower hunger and higher fullness ratings as compared with the fruit drink or dairy fruit drink. There was no difference in satiety profiles between the yogurt that was eaten with a spoon and the drinkable version. Energy intakes at lunch were the same across all four conditions (mean+/-standard deviation, 806+/-43 kcal). CONCLUSIONS The two yogurts were more satiating than the two beverages. However, lower hunger and higher fullness ratings after yogurt consumption did not lead to energy compensation at the next meal.
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Affiliation(s)
- Ami Tsuchiya
- Center for Public Health Nutrition and Nutritional Sciences Program, School of Public Health and Community Medicine, University of Washington, Seattle, WA 98195, USA
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48
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Yeomans MR. Olfactory influences on appetite and satiety in humans. Physiol Behav 2006; 87:800-4. [PMID: 16545846 DOI: 10.1016/j.physbeh.2006.01.029] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2005] [Revised: 01/19/2006] [Accepted: 01/23/2006] [Indexed: 10/24/2022]
Abstract
Odor stimuli play a major role in perception of food flavor. Food-related odors have also been shown to increase rated appetite, and induce salivation and release of gastric acid and insulin. However, our ability to identify an odor as food-related, and our liking for food-related odors, are both learned responses. In conditioning studies, repeated experience of odors with sweet and sour tastes result in enhanced ratings of sensory quality of the paired taste for the odor on its own. More recent studies also report increased pleasantness ratings for odors paired with sucrose for participants who like sweet tastes, and conversely decreased liking and increased bitterness for quinine-paired odors. When odors were experienced in combination with sucrose when hungry, liking was not increased if tested sated, suggesting that expression of acquired liking for odors depends on current motivational state. Other studies report sensory-specific satiety is seen with food-related odors. Overall, these studies suggest that once an odor is experienced in a food-related context, that odor acquires the ability to modify both preparatory and satiety-related components of ingestion.
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Affiliation(s)
- Martin R Yeomans
- Department of Psychology, School of Life Sciences, University of Sussex, Brighton BN1 9QH, UK.
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49
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Taha SA, Fields HL. Encoding of palatability and appetitive behaviors by distinct neuronal populations in the nucleus accumbens. J Neurosci 2005; 25:1193-202. [PMID: 15689556 PMCID: PMC6725953 DOI: 10.1523/jneurosci.3975-04.2005] [Citation(s) in RCA: 142] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2004] [Revised: 12/14/2004] [Accepted: 12/16/2004] [Indexed: 12/29/2022] Open
Abstract
Obesity is a major public health problem. Palatability (i.e., the reinforcing value of food, derived from orosensory cues) is a significant factor in determining food intake and contributes to increased consumption leading to obesity. The nucleus accumbens is a ventral striatal region that is important for both appetitive and consummatory behaviors and has been implicated in modulating palatability. In this study, we investigated palatability encoding in the firing of nucleus accumbens neurons in rats. Nucleus accumbens neurons with significant changes in firing rate during consummatory behavior displayed one of two principal firing patterns. Firing in one class of nucleus accumbens neurons was correlated with the palatability of sucrose reinforcers; changes in neural activity in this class consisted primarily of excitations. Within this group of neurons, a subset was sensitive to the relative value of sucrose reinforcers, as assessed by a behavioral contrast paradigm. A second and distinct population of nucleus accumbens neurons, with changes in firing that were pre-dominantly inhibitions, was not sensitive to reinforcer palatability; rather, these inhibitions were present even during unreinforced bouts of licking. In addition, the onset of these inhibitions typically occurred before the initiation of the licking behavior itself. We propose that two primary classes of nucleus accumbens neurons contribute to neural processing immediately before and during reinforcer consumption: inhibitions related to initiation and maintenance of consummatory behaviors and excitations that encode reinforcer palatability.
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Affiliation(s)
- Sharif A Taha
- Department of Neurology, University of California, San Francisco, San Francisco, California 94143, USA
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50
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Moore MS, Dodd CJ, Welsman JR, Armstrong N. Short-term appetite and energy intake following imposed exercise in 9- to 10-year-old girls. Appetite 2004; 43:127-34. [PMID: 15458799 DOI: 10.1016/j.appet.2004.02.008] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2003] [Revised: 10/08/2003] [Accepted: 02/09/2004] [Indexed: 11/18/2022]
Abstract
Short-term effects of different intensities of exercise-induced energy expenditure on energy intake and hunger were compared in 19 girls (10.0 +/- 0.6 years) in three conditions: sedentary, low-intensity exercise and high-intensity exercise. The exercise conditions involved cycling at 50 and 75% of peak oxygen uptake, respectively, but were designed to evoke approximately 1.50 MJ of total expenditure, as estimated from continuously monitored heart rate. A maintenance breakfast of controlled energy intake was provided and ad libitum energy intake was measured at lunch and dinner. Differences in energy intake relative to expenditure, between 09:30 and 17:00, were calculated by subtracting energy expenditure from energy intake (energy difference). Hunger, fullness and prospective consumption were rated before and after meals and exercise sessions. Lunch energy intake was significantly less after low-intensity exercise than after high-intensity exercise. Energy expenditure was greater in the exercise conditions than when sedentary and the energy difference was more positive in the sedentary condition than in each of the exercise conditions. At mid-afternoon, rated prospective consumption was less after the high-intensity exercise. The imposition of energy expenditure through exercise of either low or high intensity resulted in no detectable increase in energy intake in the short term.
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Affiliation(s)
- Melanie S Moore
- Children's Health and Exercise Research Centre, St Luke's Campus, University of Exeter, Heavitree Road, Exeter, EX1 2LU, UK
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