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Lu Y, Wang X, Wallace TC. Chewing Gum Is Associated with Better Diet Quality but Not Oral Health Measures in U.S. Adults. JOURNAL OF THE AMERICAN NUTRITION ASSOCIATION 2024; 43:404-411. [PMID: 38194338 DOI: 10.1080/27697061.2023.2300441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Accepted: 12/25/2023] [Indexed: 01/10/2024]
Abstract
OBJECTIVE Chewing gum (especially sugar-free gum) has been linked to improved oral health, however there is an absence of observational research using nationally-representative data in the United States. We sought to examine the factors associated with chewing gum and its relationship with the oral health status of U.S. adults. METHODS Cross-sectional data from the U.S. National Health and Nutrition Examination Survey (NHANES) 2013-2018 cycles were used in these analyses. Primary outcomes were the odds of having gum disease, treatment for gum disease, ever being told of bone loss around teeth, root caries, caries, and restoration. Unadjusted and multivariate logistic regression models were used to investigate the relationship of chewing gum use with demographic/lifestyle factors and the oral health status of participants. RESULTS 2.40% (n = 365) of adults were users of chewing gum and the average among users was 5.20 ± 0.40 g/d. Users of chewing gum were more likely to be female, younger in age, and non-Hispanic Black or Hispanic. Self-reported chewing gum use did not affect the oral health status of U.S. adults (OR: 1.10, 95% CI: 0.42-2.88 for gum disease; OR: 1.34, 95% CI: 0.64-2.81 for treatment for gum disease; OR: 0.56, 95% CI: 0.27-1.17 for bone loss around teeth; OR: 1.01, 95% CI: 0.32-3.12 for root caries; OR: 0.96, 95% CI: 0.54-1.69 for caries), except for restoration (OR: 3.54, 95% CI: 1.78-7.06), but was associated with improved diet quality (OR: 1.86, 95% CI: 1.11-3.12 for a healthy eating index (HEI) of 51-59; OR: 1.96, 95% CI: 1.08-3.56 for HEI of 60-93); and decreased intakes of snacks (OR: 1.64, 1.01-2.69), and added sugars. CONCLUSION Future observational studies that more accurately capture chewing gum usage are needed, as these analyses have several limitations.
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Affiliation(s)
- Yang Lu
- Friedman School of Nutrition Science and Policy, Tufts University, Boston, Massachusetts, USA
| | - Xichen Wang
- Friedman School of Nutrition Science and Policy, Tufts University, Boston, Massachusetts, USA
| | - Taylor C Wallace
- Friedman School of Nutrition Science and Policy, Tufts University, Boston, Massachusetts, USA
- School of Medicine and Health Sciences, George Washington University, Washington, District of Columbia, USA
- Think Healthy Group, LLC, Washington, District of Columbia, USA
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Fong M, Scott S, Albani V, Adamson A, Kaner E. 'Joining the Dots': Individual, Sociocultural and Environmental Links between Alcohol Consumption, Dietary Intake and Body Weight-A Narrative Review. Nutrients 2021; 13:2927. [PMID: 34578805 PMCID: PMC8472815 DOI: 10.3390/nu13092927] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 08/23/2021] [Accepted: 08/23/2021] [Indexed: 11/17/2022] Open
Abstract
Alcohol is energy-dense, elicits weak satiety responses relative to solid food, inhibits dietary fat oxidation, and may stimulate food intake. It has, therefore, been proposed as a contributor to weight gain and obesity. The aim of this narrative review was to consolidate and critically appraise the evidence on the relationship of alcohol consumption with dietary intake and body weight, within mainstream (non-treatment) populations. Publications were identified from a PubMed keyword search using the terms 'alcohol', 'food', 'eating', 'weight', 'body mass index', 'obesity', 'food reward', 'inhibition', 'attentional bias', 'appetite', 'culture', 'social'. A snowball method and citation searches were used to identify additional relevant publications. Reference lists of relevant publications were also consulted. While limited by statistical heterogeneity, pooled results of experimental studies showed a relatively robust association between acute alcohol intake and greater food and total energy intake. This appears to occur via metabolic and psychological mechanisms that have not yet been fully elucidated. Evidence on the relationship between alcohol intake and weight is equivocal. Most evidence was derived from cross-sectional survey data which does not allow for a cause-effect relationship to be established. Observational research evidence was limited by heterogeneity and methodological issues, reducing the certainty of the evidence. We found very little qualitative work regarding the social, cultural, and environmental links between concurrent alcohol intake and eating behaviours. That the evidence of alcohol intake and body weight remains uncertain despite no shortage of research over the years, indicates that more innovative research methodologies and nuanced analyses are needed to capture what is clearly a complex and dynamic relationship. Also, given synergies between 'Big Food' and 'Big Alcohol' industries, effective policy solutions are likely to overlap and a unified approach to policy change may be more effective than isolated efforts. However, joint action may not occur until stronger evidence on the relationship between alcohol intake, food intake and weight is established.
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Affiliation(s)
- Mackenzie Fong
- Population Health Sciences Institute, Newcastle University, Newcastle-upon-Tyne NE1 4LP1, UK; (S.S.); (V.A.); (A.A.); (E.K.)
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Appleton KM, Newbury A, Almiron‐Roig E, Yeomans MR, Brunstrom JM, de Graaf K, Geurts L, Kildegaard H, Vinoy S. Sensory and physical characteristics of foods that impact food intake without affecting acceptability: Systematic review and meta-analyses. Obes Rev 2021; 22:e13234. [PMID: 33754456 PMCID: PMC8365638 DOI: 10.1111/obr.13234] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 01/27/2021] [Accepted: 02/18/2021] [Indexed: 12/20/2022]
Abstract
This systematic review with meta-analyses aimed to identify the sensory and physical characteristics of foods/beverages which increase satiation and/or decrease/delay subsequent consumption without affecting acceptability. Systematic searches were first undertaken to identify review articles investigating the effects of any sensory and physical food characteristic on food intake. These articles provided some evidence that various textural parameters (aeration, hardness, homogeneity, viscosity, physical form, added water) can impact food intake. Individual studies investigating these effects while also investigating acceptability were then assessed. Thirty-seven individual studies investigated a textural manipulation and provided results on food intake and acceptability, 13 studies (27 comparisons, 898 participants) investigated effects on satiation, and 29 studies (54 comparisons, 916 participants) investigated effects on subsequent intake. Meta-analyses of within-subjects comparisons (random-effects models) demonstrated greater satiation (less weight consumed) from food products that were harder, chunkier, more viscous, voluminous, and/or solid, while demonstrating no effects on acceptability. Textural parameters had limited effects on subsequent consumption. Between-subjects studies and sensitivity analyses confirmed these results. These findings provide some evidence that textural parameters can increase satiation without affecting acceptability. The development of harder, chunkier, more viscous, voluminous, and/or solid food/beverage products may be of value in reducing overconsumption.
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Affiliation(s)
| | - Annie Newbury
- Department of PsychologyBournemouth UniversityBournemouthUK
| | - Eva Almiron‐Roig
- Center for Nutrition ResearchUniversity of NavarraPamplonaSpain
- Navarra Institute for Health Research (IdiSNa)PamplonaSpain
| | | | | | - Kees de Graaf
- Division of Human Nutrition and HealthWageningen University and ResearchWageningenNetherlands
| | | | | | - Sophie Vinoy
- Nutrition DepartmentMondelez International R&DSaclayFrance
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Lee HY, Jack M, Poon T, Noori D, Venditti C, Hamamji S, Musa-Veloso K. Effects of Unsweetened Preloads and Preloads Sweetened with Caloric or Low-/No-Calorie Sweeteners on Subsequent Energy Intakes: A Systematic Review and Meta-Analysis of Controlled Human Intervention Studies. Adv Nutr 2021; 12:1481-1499. [PMID: 33439973 PMCID: PMC8321874 DOI: 10.1093/advances/nmaa157] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 10/02/2020] [Accepted: 11/10/2020] [Indexed: 11/25/2022] Open
Abstract
Effects of isocaloric (sweetness differences but constant calories) preloads and isosweet (caloric differences but constant sweetness) preloads, as well as preloads that were neither isosweet nor isocaloric (sweetness and caloric differences) on subsequent ad libitum meal and total (preload + ad libitum) energy intakes were investigated. Thirty-five crossover studies were eligible for inclusion, representing 116 comparisons (41, isocaloric; 41, isosweet; and 34, neither isosweet nor isocaloric). References of existing reviews and literature from 4 databases were searched. The calculated raw mean differences in ad libitum and total energy intakes were pooled in meta-analyses using a random-effects model and the inverse of the variance as the weighting factor. Energy intakes at an ad libitum meal were significantly lower for low-/no-calorie sweetener (LNCS)-sweetened compared with unsweetened preloads in the isocaloric comparison (-55.5 kcal; 95% CI: -82.9, -28.0 kcal; P < 0.001); however, the difference in energy intake was not significant in additional sensitivity analyses (i.e., removal of comparisons where the matrix was a capsule and when xylitol was the LNCS). For the isosweet comparison, although the pooled energy intake at the ad libitum meal was significantly greater with the LNCS-sweetened preload compared with the caloric sweetener (CS)-sweetened preload (58.5 kcal; 95% CI: 35.4, 81.7 kcal; P < 0.001), the pattern was reversed when total energy intake was considered (-132.4 kcal; 95% CI: -163.2, -101.6 kcal; P < 0.001), explained by only partial compensation from the CS-sweetened preload. The results were similar when assessing ad libitum and total energy intakes when unsweetened compared with CS-sweetened preloads were consumed. Unsweetened or LNCS-sweetened preloads appear to have similar effects on intakes when compared with one another or with CS-sweetened preloads. These findings suggest that LNCS-sweetened foods and beverages are viable alternatives to CS-sweetened foods and beverages to manage short-term energy intake.
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Affiliation(s)
- Han Youl Lee
- Intertek Health Sciences, Inc., Mississauga, Ontario Canada
| | - Maia Jack
- American Beverage Association, Science and Regulatory Affairs, Washington, DC, USA
| | - Theresa Poon
- Intertek Health Sciences, Inc., Mississauga, Ontario Canada
| | - Daniel Noori
- Intertek Health Sciences, Inc., Mississauga, Ontario Canada
| | | | - Samer Hamamji
- Intertek Health Sciences, Inc., Mississauga, Ontario Canada
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Rowińska I, Szyperska-Ślaska A, Zariczny P, Pasławski R, Kramkowski K, Kowalczyk P. The Influence of Diet on Oxidative Stress and Inflammation Induced by Bacterial Biofilms in the Human Oral Cavity. MATERIALS (BASEL, SWITZERLAND) 2021; 14:1444. [PMID: 33809616 PMCID: PMC8001659 DOI: 10.3390/ma14061444] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 03/11/2021] [Accepted: 03/12/2021] [Indexed: 12/12/2022]
Abstract
The article is a concise compendium of knowledge on the etiology of pathogenic microorganisms of all complexes causing oral diseases. The influence of particular components of the diet and the role of oxidative stress in periodontal diseases were described. The study investigated the bacteriostatic effect of the diet of adults in in vivo and in vitro tests on the formation of bacterial biofilms living in the subgingival plaque, causing diseases called periodontitis. If left untreated, periodontitis can damage the gums and alveolar bones. Anaerobic bacteria, called periopathogens or periodontopathogens, play a key role in the etiopathogenesis of periodontitis. The most important periopathogens of the oral microbiota are bacteria of all complexes, including the red complex. The obtained results suggest the possibility of using a specific diet in the prevention and treatment of periodontal diseases-already treated as a disease of civilization. The quoted article is an innovative compilation of knowledge on this subject and it can be a valuable source of knowledge for professional hygienists, dentists, peridontologists, dentistry students and anyone who cares about proper oral hygiene. The obtained results suggest the possibility of using this type of diet in the prophylaxis of the oral cavity in order to avoid periodontitis.
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Affiliation(s)
- Ilona Rowińska
- The Medical and Social Center for Vocational and Continuing Education in Toruń, St. Jana 1/3, 87-100 Toruń, Poland; (I.R.); (A.S.-Ś.)
| | - Adrianna Szyperska-Ślaska
- The Medical and Social Center for Vocational and Continuing Education in Toruń, St. Jana 1/3, 87-100 Toruń, Poland; (I.R.); (A.S.-Ś.)
| | - Piotr Zariczny
- Toruń City Hall, Business Support Center in Toruń, ul. Marii Konopnickiej 13, 87-100 Toruń, Poland;
| | - Robert Pasławski
- Veterinary Insitute, Nicolaus Copernicus University in Toruń, str. Gagarina 7, 87-100 Toruń, Poland;
| | - Karol Kramkowski
- Department of Physical Chemistry, Medical University of Bialystok, Kilińskiego 1str, 15-089 Bialystok, Poland;
| | - Paweł Kowalczyk
- Department of Animal Nutrition, The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Instytucka 3, 05-110 Jabłonna, Poland
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Stopyra MA, Friederich HC, Lavandier N, Mönning E, Bendszus M, Herzog W, Simon JJ. Homeostasis and food craving in obesity: a functional MRI study. Int J Obes (Lond) 2021; 45:2464-2470. [PMID: 34404907 PMCID: PMC8528711 DOI: 10.1038/s41366-021-00920-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 07/12/2021] [Accepted: 07/20/2021] [Indexed: 02/06/2023]
Abstract
OBJECTIVES Food intake in obesity has been found to be reward-based and less contingent on homeostatic needs. Accordingly, previous studies investigating neural processing of food cues observed aberrant processing in reward- and control-related brain regions in obesity. To further investigate the relation between homeostasis and food intake, this study investigated the influence of glucose metabolism on the neuronal response during the regulation of food craving in participants with obesity. METHODS Twenty-five normal-weight and 25 women with obesity were examined on two occasions after receiving either water or glucose directly into the stomach using a nasogastric tube. Participants were blinded to the type of infusion and were required to refrain from eating for 16 h before each visit. An event-related fMRI paradigm was used to investigate the effect of intestinal glucose load on the neuronal response during the regulation of food craving. RESULTS A 2 × 2 mixed-model ANOVA revealed that craving regulation was associated with increased activation in fronto-parietal regions in participants with obesity when compared to healthy controls. However, this effect was observed independently from homeostatic satiety. A regression analysis revealed that the reduction of food craving was related to increased activation in the lingual gyrus in individuals with obesity following the infusion of water. CONCLUSIONS In participants with obesity, the neuronal response during the regulation of food craving is associated with increased neural cognitive top-down control and increased visual food processing. Since this observation was independent from satiety status, our results indicate a reduced influence of homeostasis on neural processing during food craving in obesity. This study was registered on clinicaltrials.org: NCT03075371.
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Affiliation(s)
- M. A. Stopyra
- grid.5253.10000 0001 0328 4908Department of General Internal Medicine and Psychosomatics, Centre for Psychosocial Medicine, University Hospital Heidelberg, Heidelberg, Germany
| | - H.-C. Friederich
- grid.5253.10000 0001 0328 4908Department of General Internal Medicine and Psychosomatics, Centre for Psychosocial Medicine, University Hospital Heidelberg, Heidelberg, Germany
| | - N. Lavandier
- grid.5253.10000 0001 0328 4908Department of General Internal Medicine and Psychosomatics, Centre for Psychosocial Medicine, University Hospital Heidelberg, Heidelberg, Germany
| | - E. Mönning
- grid.5253.10000 0001 0328 4908Department of General Internal Medicine and Psychosomatics, Centre for Psychosocial Medicine, University Hospital Heidelberg, Heidelberg, Germany
| | - M. Bendszus
- grid.5253.10000 0001 0328 4908Department of Neuroradiology, University Hospital Heidelberg, Heidelberg, Germany
| | - W. Herzog
- grid.5253.10000 0001 0328 4908Department of General Internal Medicine and Psychosomatics, Centre for Psychosocial Medicine, University Hospital Heidelberg, Heidelberg, Germany
| | - J. J. Simon
- grid.5253.10000 0001 0328 4908Department of General Internal Medicine and Psychosomatics, Centre for Psychosocial Medicine, University Hospital Heidelberg, Heidelberg, Germany
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Markus CR, Rogers PJ. Effects of high and low sucrose-containing beverages on blood glucose and hypoglycemic-like symptoms. Physiol Behav 2020; 222:112916. [PMID: 32416157 DOI: 10.1016/j.physbeh.2020.112916] [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: 10/09/2019] [Revised: 02/01/2020] [Accepted: 04/10/2020] [Indexed: 10/24/2022]
Abstract
BACKGROUND AND AIMS There is this intriguing but not yet well-explored suggestion that highly absorbable sucrose-sweetened drinks might exacerbate hunger by promoting temporal hypoglycemia-like responses already in non-diabetic healthy individuals. This might provide a possible additional explanatory mechanism for previous reported associations between consumption of sugar-sweetened drinks and body weight gain. The current study involves two separate and independently conducted human experiments exploring the effects of two different single-doses of sugar-sweetened beverages on temporal blood glucose nadir and possible related behavioral hypoglycemic-like symptoms in healthy participants. METHODS By way of two separately conducted between-subjects experiments, effects of 1) a low (29 g) sugar-containing beverage compared to a sweetened zero-energy drink and a milk drink (experiment-1) or 2) a high (80 g) sugar-sweetened beverage compared to a zero-energy and a non-sweetened colored water drink (experiment-2) were measured on changes in blood glucose, behavioral hypoglycemia, appetite and mood. RESULTS Experiment-1: The 29 g sucrose containing beverage caused a high (37%) glycemic increase and a smaller response (15%) to the milk drink, which both peaked 30 min after consumption, whereas the sweetened zero-energy drink had very little effect on blood glucose. Regardless of the different magnitude of peak glycemic responses, both the sugar and milk drinks rather equally caused blood glucose concentrations to return to normal and stable baseline values 90 min later. There were no (different) effects of the beverages on behavioral hypoglycemic-like symptoms, appetite or mood. Experiment-2: the 80 g sucrose containing beverage caused a large (72%) glycemic peak response at +30 min after consumption, whereas neither the sweetened zero-energy nor the non-sweetened colored water drink had any meaningful effect on blood glucose. After intake of the 80 g sugar beverage, blood glucose concentrations remained elevated (13%) at +120 min and returned to lower baseline values in the direction of hypoglycemia levels at +165 min. There were no (differential) effects of the beverages on behavioral hypoglycemic symptoms, appetite or mood. CONCLUSIONS The current findings indicate that instead of a low (29 g) sugar-containing beverage, a high (80 g) sugar-containing beverage caused blood glucose concentrations to fall below baseline values almost reaching hypoglycemia levels at the end of measurements. There were no hypoglycemic-like behavioral symptoms including changes in appetite or mood: at least not at end of measurements +165 min after consumption. Since this might include that in particular consumption of high-glycemic index drinks could still promote symptoms in the longer run, further research is needed to explore possible hypoglycemic-like effects of high dosages of sugar-sweetened beverages across more extended/delayed time measurements.
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Affiliation(s)
- C Rob Markus
- University Maastricht, Faculty of Psychology and Neuroscience; Dept of Neuropsychology & Psychopharmacology, Maastricht, Netherlands..
| | - Peter J Rogers
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, Bristol, UK
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Lasschuijt M, Mars M, de Graaf C, Smeets PAM. How oro-sensory exposure and eating rate affect satiation and associated endocrine responses-a randomized trial. Am J Clin Nutr 2020; 111:1137-1149. [PMID: 32320002 PMCID: PMC7266691 DOI: 10.1093/ajcn/nqaa067] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Accepted: 03/16/2020] [Indexed: 11/13/2022] Open
Abstract
BACKGROUND Longer oral processing decreases food intake. This can be attributed to greater oro-sensory exposure (OSE) and a lower eating rate (ER). How these factors contribute to food intake, and the underlying physiological mechanisms, remain unclear. OBJECTIVES We aimed to determine the independent and simultaneous effects of OSE and ER on satiation and associated endocrine responses. METHODS Forty participants in study 1 [mean ± SD age: 24 ± 4 y; BMI (in kg/m2): 22 ± 2] and 20 in study 2 (mean ± SD age: 23 ± 3 y; BMI: 23 ± 2) participated in a 2 × 2 randomized trial. In both studies, participants ate chocolate custard with added caramel sauce (low OSE) or caramel fudge (high OSE) and with short (fast ER) or long breaks (slow ER) in between bites, until fullness. In study 2, endocrine responses were measured during the meal. RESULTS In study 1, participants ate (mean ± SEM) 42 ± 15 g less in the slow- than in the fast-ER condition, only within the high-OSE condition (P = 0.04). In study 2, participants ate 66 ± 21 g less in the high- than in the low-OSE condition and there were no intake differences between slow and fast ER (P = 0.35). Eight minutes after starting to eat, insulin concentrations increased by 42%-65% in all treatments compared with the control. At the end of the meal, insulin concentrations were 81% higher in the high-OSE, slow-ER than in the low-OSE, fast-ER condition (P = 0.049). Pancreatic polypeptide (PP) increased by 62%, 5 min after meal onset in the low-OSE, fast-ER condition (P = 0.005). Ghrelin concentrations did not change. CONCLUSIONS Greater OSE increases insulin responsiveness. In contrast, PP responses are stronger when OSE is reduced and ER is fast. Insulin and PP responses may mediate the independent effects of OSE and ER on food intake. These may be beneficial eating strategies, particularly for type 2 diabetic patients, to control food intake and maintain glucose homeostasis.This trial was registered at trialregister.nl as NL6544.
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Affiliation(s)
- Marlou Lasschuijt
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, Netherlands,Address correspondence to ML (e-mail: )
| | - Monica Mars
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, Netherlands
| | - Cees de Graaf
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, Netherlands
| | - Paul A M Smeets
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, Netherlands,Image Sciences Institute, University Medical Center Utrecht Brain Center, Utrecht University, Utrecht, Netherlands
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Sy JBA, Hsu TC, Limaye A, Liu JR. Oral administration with a traditional fermented multi-fruit beverage modulates non-specific and antigen-specific immune responses in BALB/c mice. PLoS One 2020; 15:e0233047. [PMID: 32392269 PMCID: PMC7213741 DOI: 10.1371/journal.pone.0233047] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Accepted: 04/27/2020] [Indexed: 12/18/2022] Open
Abstract
Fruits have been widely considered as the default “health foods” because they contain numerous vitamins and minerals needed to sustain human health. Fermentation strategies have been utilized to enhance the nutritive and flavor features of healthy and readily consumable fruit products while extending their shelf lives. A traditional fermented multi-fruit beverage was made from five fruits including kiwi, guava, papaya, pineapple, and grape fermented by Saccharomyces cerevisiae along with lactic acid bacteria and acetic acid bacteria. The immunomodulatory properties of the fermented multi-fruit beverage, in vivo nonspecific and ovalbumin (OVA)-specific immune response experiments using female BALB/c mice were performed. Administration of the fermented multi-fruit beverage reduced the calorie intake, thus resulting in a less weight gain in mice compared to the water (placebo)-fed mice. In the nonspecific immune study model, the fermented multi-fruit beverage enhanced phagocytosis and T cell proliferation but did not affect B cell proliferation and immunoglobulin G (IgG) production. Analysis of cytokine secretion profile also revealed that the fermented multi-fruit beverage enhanced proinflammatory cytokines interleukin (IL)-6, tumor necrosis factor (TNF)-α, and T helper (Th)1-related cytokine interferon (IFN)-γ production, thus creating an immunostimulatory effect. Nonetheless, in the specific immune study model, the results showed that the fermented multi-fruit beverage decreased the production of proinflammatory cytokines IL-6 and TNF-α production in OVA-immunized mice. Moreover, it also caused a decrease in the production of anti-OVA IgG1, which was accompanied by a decrease in Th2-related cytokines IL-4 and IL-5 production and an increase in Th1-related cytokine IFN-γ production, indicating that it may have the potential to shift the immune system from the allergen‐specific Th2 responses toward Th1-type responses. The results indicate that fermented multi-fruit beverage has the potential to modulate immune responses both in a nonspecific and specific manners.
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Affiliation(s)
- Jamie Bernadette A. Sy
- Institute of Biotechnology, National Taiwan University, Taipei, Taiwan
- Department of Physical Sciences and Mathematics, College of Arts and Sciences, University of the Philippines Manila, Manila, Philippines
| | - Tsui-Chun Hsu
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
- Agricultural Biotechnology Research Center, Academia Sinica, Taipei, Taiwan
| | - Aniket Limaye
- Institute of Biotechnology, National Taiwan University, Taipei, Taiwan
| | - Je-Ruei Liu
- Institute of Biotechnology, National Taiwan University, Taipei, Taiwan
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
- Agricultural Biotechnology Research Center, Academia Sinica, Taipei, Taiwan
- * E-mail:
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Li T, Zhao M, Raza A, Guo J, He T, Zou T, Song H. The effect of taste and taste perception on satiation/satiety: a review. Food Funct 2020; 11:2838-2847. [PMID: 32195512 DOI: 10.1039/c9fo02519g] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
As the prevalence of being overweight and obesity has increased worldwide, there is an increasing concern about satiation/satiety that can be achieved by eating. The ability of an individual to perceive tastes in the mouth is believed to be one of the many factors that influence food intake; the taste may affect appetite regulation and energy intake, playing an important role in promoting satiation/satiety. Satiation/satiety is actually induced by food and may be related to physiological and psychological factors such as several basic tastes, the exposure time of the taste and the cognition of different groups and individuals. This paper reviews the mechanism by which taste regulates satiation/satiety and demonstrates how taste and the taste perception of food prompt the brain to send satiation/satiety signals. Existing problems in taste and satiation/satiety and the prospective application of related research in the food industry are addressed, providing a scientific basis and theoretical guidance for the development and utilization of satiation/satiety from the perspective of taste.
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Affiliation(s)
- Ting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China.
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Krop EM, Hetherington MM, Miquel S, Sarkar A. The influence of oral lubrication on food intake: A proof-of-concept study. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.01.016] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Ferrar J, Griggs RL, Stuijfzand BG, Rogers PJ. Food portion size influences accompanying beverage selection in adults. Appetite 2019; 136:103-113. [PMID: 30685316 DOI: 10.1016/j.appet.2019.01.017] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 01/20/2019] [Accepted: 01/21/2019] [Indexed: 11/30/2022]
Abstract
When trying to reduce food portion size, it is important that meal satisfaction is, as far as possible, preserved. Otherwise, individuals may select accompaniments to the meal (e.g., snacks, beverages) to achieve satisfaction and, in doing so, negate any benefit of the original portion size reduction. This study investigated whether varying portion sizes of food would influence choice of accompanying beverages. That is, when presented with a food portion size that is smaller or larger than their ideal, an individual may compensate by choosing a beverage based on its satiating and/or orosensory properties to balance the expected satiation and satisfaction of a meal. Data from an online interactive study (n = 93) was analysed using multilevel ordinal logistic regression models. Food portion size (100, 300, 500, 700, or 900 kcal) predicted beverage choice (water, low-energy sweetened beverage, high-energy sweetened beverage). For example, the sweetened beverages were more likely to be selected with small food portion sizes (p < .001). Participant ideal food portion size did not interact with this relationship. Participants appear to have recognised that sweetened beverages provide flavour and/or energy, and used them to compensate for a smaller meal. While switching to a low-energy beverage with an increased food portion size is advantageous for energy balance, choosing a high-energy beverage with a decreased food portion size is likely to be detrimental for those attempting to reduce energy intake and body weight.
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Affiliation(s)
- Jennifer Ferrar
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, 12a Priory Road, Bristol, BS8 1TU, United Kingdom.
| | - Rebecca L Griggs
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, 12a Priory Road, Bristol, BS8 1TU, United Kingdom
| | - Bobby G Stuijfzand
- Jean Golding Institute for Data-Intensive Research, University of Bristol, Royal Fort House, Bristol, BS8 1UH, United Kingdom
| | - Peter J Rogers
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, 12a Priory Road, Bristol, BS8 1TU, United Kingdom; National Institute for Health Research Bristol Biomedical Research Centre, University Hospitals Bristol NHS Foundation Trust, University of Bristol, United Kingdom
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13
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Stopyra MA, Friederich HC, Sailer S, Pauen S, Bendszus M, Herzog W, Simon JJ. The effect of intestinal glucose load on neural regulation of food craving. Nutr Neurosci 2019; 24:109-118. [PMID: 30983543 DOI: 10.1080/1028415x.2019.1600275] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Objectives: Excess sugar consumption, particularly in the form of sweetened beverages, has been identified as a pivotal contributor to the epidemic of obesity and associated metabolic disorders. However, the impact of sugar-sweetened beverages on food craving is still inconclusive. Therefore, the present study aimed to specifically investigate the effects of an intestinal glucose load on neural processing of food cues. Methods: Using a single-blind fMRI design, 26 normal-weight women were scanned on two occasions, after receiving either a glucose or water infusion directly into the stomach using a nasogastric tube, without being aware of the type of infusion. Participants had to either view neutral and food images, or were asked to distract themselves from these images by solving an arithmetic task. Results: In response to viewing high-caloric food cues, we observed increased activation in reward-related brain areas. During food distraction, fronto-parietal brain regions were recruited, which are commonly related to attentional deployment and hedonic valuation. Furthermore, activity in the dorsolateral prefrontal cortex showed increased functional connectivity with the insula and was correlated with subjective craving levels to food cues. Despite an increase of blood glucose levels in response to the glucose compared to the water infusion, neither subjective food craving nor neural regulation of food craving showed significant differences. Conclusions: These findings support a decreased satiation effect of sweet beverages, as intestinal glucose ingestion and signalling showed no significant effect on cortical brain circuits associated with food craving. This trial was registered at clinicaltrials.gov as NCT03075371.
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Affiliation(s)
- Marion A Stopyra
- Department of General Internal Medicine and Psychosomatics, University Hospital Heidelberg, Germany.,Psychological Institute, Heidelberg University, Germany
| | | | - Sebastian Sailer
- Department of General Internal Medicine and Psychosomatics, University Hospital Heidelberg, Germany
| | - Sabina Pauen
- Psychological Institute, Chair of Developmental and Biological Psychology, Heidelberg University, Germany
| | - Martin Bendszus
- Department of Neuroradiology, University Hospital Heidelberg, Germany
| | - Wolfgang Herzog
- Department of General Internal Medicine and Psychosomatics, University Hospital Heidelberg, Germany
| | - Joe J Simon
- Department of General Internal Medicine and Psychosomatics, University Hospital Heidelberg, Germany
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14
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Modelling the Association between Core and Discretionary Energy Intake in Adults with and without Obesity. Nutrients 2019; 11:nu11030683. [PMID: 30909439 PMCID: PMC6471653 DOI: 10.3390/nu11030683] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2019] [Revised: 03/14/2019] [Accepted: 03/20/2019] [Indexed: 12/21/2022] Open
Abstract
BACKGROUND Many dietary recommendations for weight control rely on the assumption that greater core food intake will displace intake of energy-dense discretionary foods and beverages. However, there is little evidence to support these assumptions. This study examined the naturalistic relationship between daily core and discretionary energy intake, and with discretionary food and discretionary beverage intake, separately. The impact of weight status on these associations was also examined. METHOD One hundred participants completed a four-day (non-consecutive) estimated food diary. Discretionary foods and beverages were identified by reference to the Australian Dietary Guidelines. Non-discretionary items were considered core items. Simultaneous-equation random effects models using disaggregated dietary data controlling for sociodemographic variables were used to determine the association between various dietary components. RESULT Core energy intake correlated negatively with discretionary energy intake (cross-equation correlation, ρ = -0.49 (95% CI: -0.57, -0.39)). Its correlation with discretionary foods (-0.47 (-0.56, -0.37)) was stronger than that with discretionary beverages (-0.19 (-0.30, -0.07)) The correlation between core energy intake and discretionary energy intake was significantly stronger in participants who did not have obesity (-0.67 (-0.71, -0.50)) than those with obesity (-0.32 (-0.46, -0.17)) (p = 0.0002). CONCLUSIONS Core and discretionary energy intake share an inverse and potentially bidirectional, relationship that appears to be stronger with discretionary foods than discretionary beverages. These relationships were significantly weaker in participants with obesity which may indicate less precise dietary compensation in these individuals. While strategies that promote greater intake of core foods may assist with weight maintenance in individuals of healthy weight, its impact in individuals with obesity may be limited. These strategies should be accompanied by direct messages to reduce commensurately the intake of discretionary items, with special attention paid to discretionary beverage consumption.
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15
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Adekunbi D, Ogunsola O, Oyelowo O, Aluko E, Popoola A, Akinboboye O. Consumption of high sucrose and/or high salt diet alters sperm function in male Sprague–Dawley rats. ACTA ACUST UNITED AC 2019. [DOI: 10.1016/j.ejbas.2016.03.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Affiliation(s)
- D.A. Adekunbi
- Department of Physiology, Benjamin S. Carson (Snr) School of Medicine, Babcock University, Ilishan-Remo, Nigeria
| | - O.A. Ogunsola
- Department of Physiology, Benjamin S. Carson (Snr) School of Medicine, Babcock University, Ilishan-Remo, Nigeria
| | - O.T. Oyelowo
- Department of Physiology, College of Medicine of the University of Lagos, Lagos, Nigeria
| | - E.O. Aluko
- Department of Physiology, Faculty of Basic Medical Sciences, University of Uyo, Uyo, Nigeria
| | - A.A. Popoola
- Department of Physiology, Benjamin S. Carson (Snr) School of Medicine, Babcock University, Ilishan-Remo, Nigeria
| | - O.O. Akinboboye
- Department of Physiology, Benjamin S. Carson (Snr) School of Medicine, Babcock University, Ilishan-Remo, Nigeria
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16
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Shiozawa K, Mototani Y, Suita K, Ito A, Kawamura N, Yagisawa Y, Matsuo I, Hayakawa Y, Nariyama M, Umeki D, Saeki Y, Ohnuki Y, Okumura S. Relationship between bite size per mouthful and dental arch size in healthy subjects. J Physiol Sci 2019; 69:159-163. [PMID: 30056556 PMCID: PMC10716924 DOI: 10.1007/s12576-018-0630-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Accepted: 07/17/2018] [Indexed: 10/28/2022]
Abstract
Although multiple factors influence food bite size, the relationship between food bite size per mouthful and mandible or tongue size remains poorly understood. Here, we examined the correlations between food bite size and the lower dental arch size (an indicator of tongue size) in human subjects with good oral and general health, using fish sausage and bread as test foods. Notably, bite size of both foods was significantly positively correlated with the lower dental arch size, whereas masticatory performance (measured in terms of glucose extraction from a gummy jelly) showed no dependence on bite size. Further, bite size was significantly positively correlated with the body mass index. Our findings suggest that larger bite size is associated with larger tongue size, which might be a contributory factor to obesity.
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Affiliation(s)
- Kouichi Shiozawa
- Department of Physiology, Tsurumi University School of Dental Medicine, 2-1-3 Tsurumi, Tsurumi-ku, Yokohama, 230-8501, Japan
| | - Yasumasa Mototani
- Department of Physiology, Tsurumi University School of Dental Medicine, 2-1-3 Tsurumi, Tsurumi-ku, Yokohama, 230-8501, Japan
| | - Kenji Suita
- Department of Physiology, Tsurumi University School of Dental Medicine, 2-1-3 Tsurumi, Tsurumi-ku, Yokohama, 230-8501, Japan
| | - Aiko Ito
- Department of Physiology, Tsurumi University School of Dental Medicine, 2-1-3 Tsurumi, Tsurumi-ku, Yokohama, 230-8501, Japan
- Department of Orthodontics, Tsurumi University School of Dental Medicine, Yokohama, 230-8501, Japan
| | - Naoya Kawamura
- Department of Physiology, Tsurumi University School of Dental Medicine, 2-1-3 Tsurumi, Tsurumi-ku, Yokohama, 230-8501, Japan
- Department of Periodontology, Tsurumi University School of Dental Medicine, Yokohama, 230-8501, Japan
| | - Yuka Yagisawa
- Department of Physiology, Tsurumi University School of Dental Medicine, 2-1-3 Tsurumi, Tsurumi-ku, Yokohama, 230-8501, Japan
- Department of Orthodontics, Tsurumi University School of Dental Medicine, Yokohama, 230-8501, Japan
| | - Ichiro Matsuo
- Department of Physiology, Tsurumi University School of Dental Medicine, 2-1-3 Tsurumi, Tsurumi-ku, Yokohama, 230-8501, Japan
- Department of Periodontology, Tsurumi University School of Dental Medicine, Yokohama, 230-8501, Japan
| | - Yoshio Hayakawa
- Department of Physiology, Tsurumi University School of Dental Medicine, 2-1-3 Tsurumi, Tsurumi-ku, Yokohama, 230-8501, Japan
- Department of Dental Anesthesiology, Tsurumi University School of Dental Medicine, Yokohama, 230-8501, Japan
| | - Megumi Nariyama
- Department of Pediatric Dentistry, Tsurumi University School of Dental Medicine, Yokohama, 230-8501, Japan
| | - Daisuke Umeki
- Department of Orthodontics, Tsurumi University School of Dental Medicine, Yokohama, 230-8501, Japan
| | - Yasutake Saeki
- Department of Physiology, Tsurumi University School of Dental Medicine, 2-1-3 Tsurumi, Tsurumi-ku, Yokohama, 230-8501, Japan
| | - Yoshiki Ohnuki
- Department of Physiology, Tsurumi University School of Dental Medicine, 2-1-3 Tsurumi, Tsurumi-ku, Yokohama, 230-8501, Japan
| | - Satoshi Okumura
- Department of Physiology, Tsurumi University School of Dental Medicine, 2-1-3 Tsurumi, Tsurumi-ku, Yokohama, 230-8501, Japan.
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17
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Han P, Bagenna B, Fu M. The sweet taste signalling pathways in the oral cavity and the gastrointestinal tract affect human appetite and food intake: a review. Int J Food Sci Nutr 2018; 70:125-135. [PMID: 30058435 DOI: 10.1080/09637486.2018.1492522] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Sweet taste is associated with food reward and energy source in the form of carbohydrate. Excessive sweet consumption is blamed for the prevalence of obesity. However, evidence for the potential of sweet taste to influence food intake and bodyweight regulation in humans remains unclear. The purpose of this review was to examine the physiological responses relevant to sweet taste mechanisms and the impact on appetite control. The literature was examined for studies that assessed the effects of non-nutritive sweeteners and natural sugars on hormonal secretions and neural activations via oral and gastrointestinal pathways. The findings indicated that a network of sweet taste signalling pathways in the oral cavity and the gut seem to mediate hormonal responses and some metabolism differences in neural circus that orchestrating the hunger-satiety cycle. Individual variations of sweet taste perception which is modulated by hormonal and genetic factors have been associated with dietary nutrient and sugar consumption.
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Affiliation(s)
- Pengfei Han
- a Smell & Taste Clinic Department of Otorhinolaryngology , Technical University of Dresden , Dresden , Germany
| | - Bagenna Bagenna
- b College of Traditional Mongolian Medicine and Pharmacy , Inner Mongolia University for Nationalities , Tongliao , China
| | - Minghai Fu
- b College of Traditional Mongolian Medicine and Pharmacy , Inner Mongolia University for Nationalities , Tongliao , China
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18
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Lasschuijt MP, Mars M, de Graaf C, Smeets PAM. Exacting Responses: Lack of Endocrine Cephalic Phase Responses Upon Oro-Sensory Exposure. Front Endocrinol (Lausanne) 2018; 9:332. [PMID: 29951037 PMCID: PMC6008312 DOI: 10.3389/fendo.2018.00332] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Accepted: 05/31/2018] [Indexed: 11/22/2022] Open
Abstract
Oro-sensory exposure (OSE) to food plays an important role in the regulation of food intake. One proposed underlying mechanism is the occurrence of cephalic phase responses (CPRs). CPRs include the pre-digestive endocrine responses induced by food-related sensory input. Yet, whether OSE duration or sweetness intensity affects CPRs is unknown. The objective of this study was to determine the independent and interactive effects of oro-sensory duration (chewing) and stimulation intensity (sweetness) on endocrine CPRs and satiation. Eighteen males (22 ± 2 years, BMI 22 ± 2 kg/m2) participated in a 2 × 2 randomized study with a control condition. Each session participants performed modified sham feeding (MSF) with one of the four gel-based model foods. During the control session no MSF was performed. Model foods differed in chewing duration (hard or soft texture) and sweetness (low or high intensity). During each session, eight blood samples were collected up till 25 min after MSF onset. Subsequently, food intake from an ad libitum lunch was measured. No typical CPR was found for insulin, pancreatic polypeptide (PP), and ghrelin. However, the overall PP response was 1.1 times greater for the hard sweet MSF condition compared to control (p = 0.02). Overall ghrelin responses were 1.1 times greater for the hard model food compared to the soft model food conditions (p = 0.003). These differences in endocrine response were not associated with differences in food intake at the subsequent meal. Exploratory sub-analysis of the responsive insulin curves showed that after 2.5 min of MSF the hard texture model foods insulin concentrations were 1.2 greater compared to the soft texture. These findings indicate that texture hardness and sweetness increase the overall PP response and that MSF on hard texture increases the overall ghrelin response compared to soft texture model foods. However, MSF on model foods does not lead to a typical CPR. This study, among others, shows that there are major dissimilarities in the endocrine responses to food stimulation between individuals. This emphasizes the importance of considering cephalic responders and non-responders. More research is needed to understand CPRs in relation to food texture and taste properties.
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Affiliation(s)
- Marlou P. Lasschuijt
- Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, Netherlands
| | - Monica Mars
- Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, Netherlands
| | - Cees de Graaf
- Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, Netherlands
| | - Paul A. M. Smeets
- Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, Netherlands
- Image Sciences Institute, Brain Center Rudolf Magnus, University Medical Center Utrecht, Utrecht, Netherlands
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19
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Influence of oral processing on appetite and food intake – A systematic review and meta-analysis. Appetite 2018; 125:253-269. [DOI: 10.1016/j.appet.2018.01.018] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 01/16/2018] [Accepted: 01/16/2018] [Indexed: 12/13/2022]
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20
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Borvornparadorn M, Sapampai V, Champakerdsap C, Kurupakorn W, Sapwarobol S. Increased chewing reduces energy intake, but not postprandial glucose and insulin, in healthy weight and overweight young adults. Nutr Diet 2018; 76:89-94. [PMID: 29767425 DOI: 10.1111/1747-0080.12433] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2017] [Revised: 03/13/2018] [Accepted: 03/26/2018] [Indexed: 11/28/2022]
Abstract
AIM This randomised cross-over design study aimed to investigate different chewing activities between healthy weight and overweight individuals and to determine the effect of chewing on energy intake and postprandial plasma glucose and insulin concentrations. METHODS Forty-one participants were classified into healthy weight and overweight groups according to body mass index (BMI). In Phase I, bite size (g/bite), bite rate (bites/minutes), chewing frequency (chews/minutes) and chews (chews/g food) were recorded after a sandwich breakfast. In Phase II, the mass of a sandwich consumed after 15 and 50 chews per bite (results of Phase I) was recorded. Postprandial plasma glucose and insulin were also examined at 0 (baseline), 30, 60, 90, 120 and 180 minutes. RESULTS The results showed that the number of chews per bite was higher in lean participants as compared to overweight participants. Energy intake was highest in overweight participants who chewed 15 times per bite. Additionally, participants consumed less energy after 50 chews regardless of their BMI status. The results also demonstrated that 50 chews per bite insignificantly increased plasma insulin concentrations at every time point in both lean and obese subjects. Insulin concentrations were not significantly changed at each time point regardless of the number of chews. CONCLUSIONS Overweight participants chewed less and ingested more calories. Chewing 50 times per bite could reduce caloric intake regardless of weight status, suggesting that slow eating via increased chewing may help to reduce energy intake during meals. However, chewing did not affect postprandial plasma glucose and insulin levels in healthy young adults.
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Affiliation(s)
- Montinee Borvornparadorn
- Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok, Thailand
| | - Vasana Sapampai
- Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok, Thailand
| | - Chunya Champakerdsap
- Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok, Thailand
| | - Wipawee Kurupakorn
- Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok, Thailand
| | - Suwimol Sapwarobol
- Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok, Thailand
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21
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Effect of Commercially Available Sugar-Sweetened Beverages on Subjective Appetite and Short-Term Food Intake in Girls. Nutrients 2018; 10:nu10040394. [PMID: 29570607 PMCID: PMC5946179 DOI: 10.3390/nu10040394] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2018] [Revised: 03/19/2018] [Accepted: 03/20/2018] [Indexed: 11/25/2022] Open
Abstract
Background: The effect of sugar-sweetened beverages (SSBs) on satiety and short-term food intake (FI) regulation in girls has received little attention. The objective of the present study was to compare the effect of pre-meal consumption of commercially available SSBs on subjective appetite and short-term FI in 9–14-year-old girls. The methods we used include using a randomized crossover design in which 28 girls consumed isovolumetric amounts (350 mL) of a fruit drink (154 kcal), cola (158 kcal), 1% chocolate milk (224 kcal), or water (control; 0 kcal) on four separate mornings. Subjective appetite and thirst were measured at regular intervals via visual analogue scales (VAS) and FI was assessed at 60 min post-beverage consumption. The results show that subjective appetite and thirst decreased after all beverages, but did not differ among beverages. Short-term FI was suppressed following consumption of chocolate milk (15%; p < 0.001) and cola (11%; p = 0.02) compared to the water control. However, cumulative energy intake (beverage (kcal) + test meal (kcal)) was not affected by beverage type. In conclusion, chocolate milk and cola, but not fruit drink, suppressed FI in girls while cumulative FI did not differ among treatments.
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22
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Melanson KJ, Kresge DL. Chewing gum decreases energy intake at lunch following a controlled breakfast. Appetite 2017; 118:1-7. [PMID: 28733151 DOI: 10.1016/j.appet.2017.07.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2017] [Revised: 07/13/2017] [Accepted: 07/14/2017] [Indexed: 10/19/2022]
Abstract
The impact of chewing gum on fasting appetite or meal intake has not been studied. We tested the hypothesis that chewing gum would decrease lunch intake after a controlled breakfast, and reduce hunger in fasting and fed states. Seventeen males and sixteen females (21.4 ± 6.3y, BMI 23.8 ± 2.7 kg/m2) participated in a randomized crossover study in which subjects chewed sugar-free gum a total of 1 h on the test day (GC), and did not chew gum on a control day (NG). The 1 h of gum chewing included 20 min while fasting, and two 20-min sessions between breakfast and lunch. Subjects rated their appetite and mood on visual analog scales. After completing the fasting measures, subjects consumed a breakfast shake containing 30% of their measured resting energy expenditure. Three hours later they consumed an ad libitum lunch with water. Fasting ratings of hunger were lower in GC than NG (t = 2.66, p = 0.01). Subjects consumed significantly less pasta (41 g, 68 kcals, t = 2.32, p = 0.03) during GC than NG. In conclusion, gum chewing decreased fasting hunger ratings and lunch energy consumed. Chewing gum may be a useful tool impacting energy balance in this population. Longer studies, especially in other populations, will be required.
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Affiliation(s)
- Kathleen J Melanson
- Department of Nutrition and Food Sciences, University of Rhode Island, Kingston, RI 02881, USA.
| | - Daniel L Kresge
- Department of Sport & Fitness Management, Mitchell College, New London, CT 06320, USA
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23
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Yin W, Hewson L, Linforth R, Taylor M, Fisk ID. Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake. Appetite 2017; 114:265-274. [PMID: 28396048 PMCID: PMC5434034 DOI: 10.1016/j.appet.2017.04.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Revised: 03/17/2017] [Accepted: 04/05/2017] [Indexed: 11/27/2022]
Abstract
Food flavour is important in appetite control. The effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake, were studied. Twenty-six females (24 ± 4 years, 20.9 ± 1.9 kg⋅m-2) consumed, over 15 min period, one of four sample drinks as a preload, followed by an ad libitum consumption of a pasta meal (after 65 min). Sample drinks were: water (S1, 0 kcal), water with strawberry aroma (S2, 0 kcal), water with sucrose and citric acid (S3, 48 kcal) and water with strawberry aroma, sucrose and citric acid (S4, 48 kcal). Appetite sensation did not differ between the S1 (water), S2 (aroma) and S3 (taste) conditions. Compared with S1 (water), S2 (aroma) and S3 (taste), S4 (aroma + taste) suppressed hunger sensation over the 15 min sample drink consumption period (satiation) (p < 0.05). S4 (aroma + taste) further reduced hunger sensation (satiety) more than S1 at 5, 20 and 30 min after the drink was consumed (p < 0.05), more than S2 (aroma) at 5 and 20 min after the drink was consumed (p < 0.05), and more than S3 (taste) at 5 min after the drink was consumed (p < 0.05). Subsequent pasta energy intake did not vary between the sample drink conditions. S4 (aroma + taste) had the strongest perceived flavour. This study suggests that the combination of aroma and taste induced greater satiation and short-term satiety than the independent aroma or taste and water, potentially via increasing the perceived flavour intensity or by enhancing the perceived flavour quality and complexity as a result of aroma-taste cross-modal perception.
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Affiliation(s)
- Wenting Yin
- The University of Nottingham, Department of Food Sciences, Sutton Bonington, LE12 5RD, UK
| | - Louise Hewson
- The University of Nottingham, Department of Food Sciences, Sutton Bonington, LE12 5RD, UK
| | - Robert Linforth
- The University of Nottingham, Department of Food Sciences, Sutton Bonington, LE12 5RD, UK
| | - Moira Taylor
- The University of Nottingham, Faculty of Medicine & Health Sciences, Queen's Medical Centre, NG7 2UH, UK
| | - Ian D Fisk
- The University of Nottingham, Department of Food Sciences, Sutton Bonington, LE12 5RD, UK.
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24
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Lasschuijt MP, Mars M, Stieger M, Miquel-Kergoat S, de Graaf C, Smeets P. Comparison of oro-sensory exposure duration and intensity manipulations on satiation. Physiol Behav 2017; 176:76-83. [PMID: 28174138 DOI: 10.1016/j.physbeh.2017.02.003] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2016] [Revised: 02/01/2017] [Accepted: 02/03/2017] [Indexed: 11/16/2022]
Abstract
Oro-sensory exposure (OSE) is an important factor in the regulation of food intake with increasing OSE leading to lower food intake. Oral processing time and taste intensity both play an important role in OSE but their individual contribution to satiation is unknown. We aimed to determine the independent and combined effects of oral processing time and taste intensity on satiation. Fifty eight participants (23±9y, BMI 22±2kg/m2) participated in a 2×2 factorial randomized crossover study in which they consumed one of four gel-based model foods until satiation during four sessions. Model foods were offered ad libitum and differed in texture (soft or hard texture, yielding shorter and longer oral processing time) and sweetness (low or high intensity). Model foods were isocaloric and were matched for flavor and palatability. Outcome measures were intake of the model food and the microstructure of eating behavior, such as number of chews and eating rate. There was an overall significant effect of texture (p<0.001) but not sweetness (p=0.33) on intake with a 29.2% higher intake of the soft model foods compared to the hard model foods. After correction for palatability the difference in intake between the soft and hard model foods was 21.5% (p<0.001). The number of chews was significantly lower for the soft (10.1±6.2) than for the hard (26.9±6.2) model foods (p<0.001), which resulted in a significantly lower eating rate (soft, 26.3±10.2 and hard, 15.3±7.1g/min, p<0.001). These results show that increasing texture hardness of gel model foods decreases food intake independent of sweet taste intensity. The higher number of chews and faster eating rate may cause this effect. In conclusion, oro-sensory exposure duration rather than taste intensity appears to be the main determinant of food intake.
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Affiliation(s)
- M P Lasschuijt
- Division of Human Nutrition, Wageningen University and Research Centre, Stippeneng 4, 6708 WE Wageningen, Netherlands.
| | - M Mars
- Division of Human Nutrition, Wageningen University and Research Centre, Stippeneng 4, 6708 WE Wageningen, Netherlands
| | - M Stieger
- Division of Human Nutrition, Wageningen University and Research Centre, Stippeneng 4, 6708 WE Wageningen, Netherlands
| | - S Miquel-Kergoat
- Wrigley (Mars Inc.), Global Innovation Center, 1132 W Blackhawk St, Chicago, IL 60642, United States
| | - C de Graaf
- Division of Human Nutrition, Wageningen University and Research Centre, Stippeneng 4, 6708 WE Wageningen, Netherlands
| | - Pam Smeets
- Division of Human Nutrition, Wageningen University and Research Centre, Stippeneng 4, 6708 WE Wageningen, Netherlands; Image Sciences Institute, Brain Center Rudolf Magnus, University Medical Center Utrecht, Heidelberglaan 100, 3584 CX Utrecht, Netherlands
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Bobillo C, Finlayson G, Martínez A, Fischman D, Beneitez A, Ferrero AJ, Fernández BE, Mayer MA. Short-term effects of a green coffee extract-, Garcinia c
ambogia- and l-carnitine-containing chewing gum on snack intake and appetite regulation. Eur J Nutr 2016; 57:607-615. [DOI: 10.1007/s00394-016-1347-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2016] [Accepted: 11/10/2016] [Indexed: 11/24/2022]
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Park E, Edirisinghe I, Inui T, Kergoat S, Kelley M, Burton-Freeman B. Short-term effects of chewing gum on satiety and afternoon snack intake in healthy weight and obese women. Physiol Behav 2016; 159:64-71. [DOI: 10.1016/j.physbeh.2016.03.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2015] [Revised: 03/01/2016] [Accepted: 03/02/2016] [Indexed: 11/16/2022]
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Dhillon J, Running CA, Tucker RM, Mattes RD. Effects of food form on appetite and energy balance. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.03.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Doets EL, Kremer S. The silver sensory experience – A review of senior consumers’ food perception, liking and intake. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.08.010] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Physicochemical properties and starch digestibility of Chinese noodles in relation to optimal cooking time. Int J Biol Macromol 2016; 84:428-33. [DOI: 10.1016/j.ijbiomac.2015.12.054] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2015] [Revised: 12/03/2015] [Accepted: 12/11/2015] [Indexed: 11/15/2022]
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Emulsion oil droplet size significantly affects satiety: A pre-ingestive approach. Appetite 2016; 96:18-24. [DOI: 10.1016/j.appet.2015.08.043] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2015] [Revised: 07/03/2015] [Accepted: 08/31/2015] [Indexed: 01/19/2023]
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Miquel-Kergoat S, Azais-Braesco V, Burton-Freeman B, Hetherington MM. Effects of chewing on appetite, food intake and gut hormones: A systematic review and meta-analysis. Physiol Behav 2015; 151:88-96. [DOI: 10.1016/j.physbeh.2015.07.017] [Citation(s) in RCA: 66] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2015] [Revised: 06/26/2015] [Accepted: 07/14/2015] [Indexed: 11/25/2022]
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Burke MV, Small DM. Physiological mechanisms by which non-nutritive sweeteners may impact body weight and metabolism. Physiol Behav 2015; 152:381-8. [PMID: 26048305 DOI: 10.1016/j.physbeh.2015.05.036] [Citation(s) in RCA: 79] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2015] [Revised: 05/08/2015] [Accepted: 05/29/2015] [Indexed: 01/03/2023]
Abstract
Evidence linking sugar-sweetened beverage (SSB) consumption to weight gain and other negative health outcomes has prompted many individuals to resort to artificial, non-nutritive sweetener (NNS) substitutes as a means of reducing SSB intake. However, there is a great deal of controversy regarding the biological consequences of NNS use, with accumulating evidence suggesting that NNS consumption may influence feeding and metabolism via a variety of peripheral and central mechanisms. Here we argue that NNSs are not physiologically inert compounds and consider the potential biological mechanisms by which NNS consumption may impact energy balance and metabolic function, including actions on oral and extra-oral sweet taste receptors, and effects on metabolic hormone secretion, cognitive processes (e.g. reward learning, memory, and taste perception), and gut microbiota.
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Affiliation(s)
- Mary V Burke
- Yale Interdepartmental Neuroscience Program, Yale Medical School, New Haven, CT, USA; John B. Pierce Laboratory, 290 Congress Avenue, New Haven, CT, USA.
| | - Dana M Small
- Yale Interdepartmental Neuroscience Program, Yale Medical School, New Haven, CT, USA; John B. Pierce Laboratory, 290 Congress Avenue, New Haven, CT, USA; Department of Psychiatry, Yale Medical School, New Haven, CT, USA; Department of Psychology, Yale University, New Haven, CT, USA; Center for Excellence, University of Cologne, Cologne, Germany.
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Ramli NS, Brown L, Ismail P, Rahmat A. Effects of red pitaya juice supplementation on cardiovascular and hepatic changes in high-carbohydrate, high-fat diet-induced metabolic syndrome rats. Altern Ther Health Med 2014; 14:189. [PMID: 24919841 PMCID: PMC4064814 DOI: 10.1186/1472-6882-14-189] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2014] [Accepted: 06/06/2014] [Indexed: 11/17/2022]
Abstract
Background The fruit of Hylocereus polyrhizus, also known as red pitaya, and buah naga in Malay, is one of the tropical fruits of the cactus family, Cactaceae. Red pitaya has been shown to protect aorta from oxidative damage and improve lipid profiles in hypercholesterolemic rats probably due to phytochemicals content including phenolics and flavonoids. The aim of this study was to investigate the changes in cardiac stiffness, hepatic and renal function in high-carbohydrate, high-fat diet-induced obese rats following supplementation of red pitaya juice. Methods Total 48 male Wistar rats were divided into 4 groups: corn-starch group (CS), corn-starch + red pitaya juice group (CRP), high-carbohydrate, high fat group (HCHF) and high-carbohydrate, high fat + red pitaya juice (HRP). The intervention with 5% red pitaya juice was started for 8 weeks after 8 weeks initiation of the diet. Heart function was determined ex vivo with Langendorff hearts while plasma liver enzymes, uric acid and urea were measured using commercial kits. Total fat mass was determined with Dual-energy X-ray absorptiometry (DXA) scan. Glucose uptake was measured with Oral Glucose Tolerance Test (OGTT). Liver and cardiac structures were defined by histology. Results Supplementation of red pitaya juice for 8 weeks increased energy intake and abdominal circumference but no change in body fat and lean mass respectively. Also, there were a trend of uric acid and glucose normalization for HRP as compared to H-fed rats. Red pitaya juice treatment reduced ALP and ALT but caused significant increment in AST. Diastolic stiffness of the heart was reduced after supplementation of red pitaya juice in corn starch fed rats. However, the reduction was not significant in HRP rats in comparison with H rats. Conclusion The present study concluded that red pitaya juice may serve as a complimentary therapy for attenuating some signs of metabolic syndrome.
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Van Engelen M, Khodabandeh S, Akhavan T, Agarwal J, Gladanac B, Bellissimo N. Effect of sugars in solutions on subjective appetite and short-term food intake in 9- to 14-year-old normal weight boys. Eur J Clin Nutr 2014; 68:773-7. [DOI: 10.1038/ejcn.2014.33] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2013] [Revised: 12/16/2013] [Accepted: 01/21/2014] [Indexed: 11/09/2022]
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Bolhuis DP, Lakemond CM, de Wijk RA, Luning PA, de Graaf C. Both a higher number of sips and a longer oral transit time reduce ad libitum intake. Food Qual Prefer 2014. [DOI: 10.1016/j.foodqual.2013.10.001] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Abstract
The present study investigated the effect of aroma exposure time and aroma concentration on ad libitum intake and subjective satiation. In a within-subject study, thirty-eight unrestrained, healthy female participants (age: 18-39 years; BMI: 18·5-26·0 kg/m²) were asked to consume tomato soup during lunchtime, until they felt comfortably full. Every 30 s, the participants consumed 10 g of a bland soup base while tomato soup aroma was delivered separately through the nose via a retronasal tube that was attached to an olfactometer. This gave the impression of consuming real tomato soup. For each sip, the aroma varied in exposure time (3 and 18 s) and concentration (5 × ), resulting in four different test conditions. Ad libitum food intake and appetite profile parameters were measured. A 9% lower food intake was observed when the participants were exposed to the condition with 18 s exposure time and a high concentration than when exposed to the other three conditions. These results indicate that changing the retronasal aroma release by aroma concentration and aroma exposure time affects food intake.
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Almiron-Roig E, Palla L, Guest K, Ricchiuti C, Vint N, Jebb SA, Drewnowski A. Factors that determine energy compensation: a systematic review of preload studies. Nutr Rev 2013; 71:458-73. [PMID: 23815144 PMCID: PMC3746122 DOI: 10.1111/nure.12048] [Citation(s) in RCA: 148] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Insufficient energy compensation after a preload (meal, snack, or beverage) has been associated with excess energy intake, but experimental studies have used heterogeneous methodologies, making energy compensation difficult to predict. The aim of this systematic review was to analyze the relative contributions of two key variables, preload physical form and intermeal interval (IMI), to differences in energy compensation. Forty-eight publications were included, from which percent energy compensation (%EC) data were extracted for 253 interventions (121 liquid, 69 semisolid, 20 solid, and 43 composite preloads). Energy compensation ranged from −370% (overconsumption, mostly of liquids) to 450% (overcompensation). A meta-regression analysis of studies reporting positive energy compensation showed that IMI (as the predominant factor) together with preload physical form and energy contributed significantly to %EC differences, accounting for 50% of the variance, independently from gender and BMI. Energy compensation was maximized when the preload was in semisolid/solid form and the IMI was 30–120 min. These results may assist in the interpretation of studies assessing the relative efficacy of interventions to enhance satiety, including functional foods and weight management products.
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Affiliation(s)
- Eva Almiron-Roig
- Elsie Widdowson Laboratory, MRC Human Nutrition Research, Cambridge, UK.
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Swoboda C, Temple JL. Acute and chronic effects of gum chewing on food reinforcement and energy intake. Eat Behav 2013; 14:149-56. [PMID: 23557811 DOI: 10.1016/j.eatbeh.2013.01.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/06/2012] [Revised: 12/21/2012] [Accepted: 01/30/2013] [Indexed: 12/01/2022]
Abstract
Although chewing gum has been considered a potential method for reducing energy intake, little empirical data exist to support this idea. The purpose of this study was to test the hypothesis that chewing gum before eating reduces motivation to eat, hunger, and energy intake. In order to test this hypothesis, we conducted two experiments in which participants chewed gum prior to completing a food reinforcement task or before all eating occasions for two of three weeks. In Experiment 1, we found that chewing gum had no influence on the reinforcing value of food, but chewing mint gum reduced liking of and energy intake from fruit. In addition, chewing gum reduced self-reported hunger immediately after gum chewing and after eating compared with the no gum condition. In Experiment 2, gum chewing had no significant effect on total energy intake, but participants consumed fewer meals, consumed more energy per meal, and had a lower nutrient adequacy ratio during the gum chewing weeks. These studies provide no evidence that acute or chronic gum chewing reduces hunger or energy intake. In fact, chewing mint-flavored gum may deter consumption of fruit and reduce diet quality.
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Affiliation(s)
- Christine Swoboda
- Department of Exercise and Nutrition Sciences, School of Public Health and Health Professions, University at Buffalo, Buffalo, NY 14214, USA
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Koç H, Vinyard C, Essick G, Foegeding E. Food Oral Processing: Conversion of Food Structure to Textural Perception. Annu Rev Food Sci Technol 2013; 4:237-66. [DOI: 10.1146/annurev-food-030212-182637] [Citation(s) in RCA: 96] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- H. Koç
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27695-7624; ,
| | - C.J. Vinyard
- Department of Anatomy and Neurobiology, Northeast Ohio Medical University, Rootstown, Ohio 44272;
| | - G.K. Essick
- Department of Prosthodontics, School of Dentistry, University of North Carolina, Chapel Hill, North Carolina 27599-7450;
| | - E.A. Foegeding
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27695-7624; ,
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Bolhuis DP, Lakemond CMM, de Wijk RA, Luning PA, de Graaf C. Consumption with large sip sizes increases food intake and leads to underestimation of the amount consumed. PLoS One 2013; 8:e53288. [PMID: 23372657 PMCID: PMC3553138 DOI: 10.1371/journal.pone.0053288] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2012] [Accepted: 11/29/2012] [Indexed: 11/19/2022] Open
Abstract
BACKGROUND A number of studies have shown that bite and sip sizes influence the amount of food intake. Consuming with small sips instead of large sips means relatively more sips for the same amount of food to be consumed; people may believe that intake is higher which leads to faster satiation. This effect may be disturbed when people are distracted. OBJECTIVE The objective of the study is to assess the effects of sip size in a focused state and a distracted state on ad libitum intake and on the estimated amount consumed. DESIGN In this 3×2 cross-over design, 53 healthy subjects consumed ad libitum soup with small sips (5 g, 60 g/min), large sips (15 g, 60 g/min), and free sips (where sip size was determined by subjects themselves), in both a distracted and focused state. Sips were administered via a pump. There were no visual cues toward consumption. Subjects then estimated how much they had consumed by filling soup in soup bowls. RESULTS Intake in the small-sip condition was ∼30% lower than in both the large-sip and free-sip conditions (P<0.001). In addition, subjects underestimated how much they had consumed in the large-sip and free-sip conditions (P<0.03). Distraction led to a general increase in food intake (P = 0.003), independent of sip size. Distraction did not influence sip size or estimations. CONCLUSIONS Consumption with large sips led to higher food intake, as expected. Large sips, that were either fixed or chosen by subjects themselves led to underestimations of the amount consumed. This may be a risk factor for over-consumption. Reducing sip or bite sizes may successfully lower food intake, even in a distracted state.
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Affiliation(s)
- Dieuwerke P Bolhuis
- Product Design and Quality Management Group, Wageningen University, Wageningen, The Netherlands.
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Bolhuis DP, Lakemond CMM, de Wijk RA, Luning PA, Graaf CD. Both longer oral sensory exposure to and higher intensity of saltiness decrease ad libitum food intake in healthy normal-weight men. J Nutr 2011; 141:2242-8. [PMID: 22049294 DOI: 10.3945/jn.111.143867] [Citation(s) in RCA: 85] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Orosensory exposure to sweetness has been shown to be important in satiation, whereas the effect of exposure to a salty taste on satiation is not known. The primary objective was to investigate the effect of orosensory exposure time to and intensity of saltiness in soup on ad libitum intake. The secondary objective was to investigate the effect of intensity on bite size. Fifty-five healthy men consumed ad libitum from both a low-salt (LS) and a high-salt (HS) creamy tomato soup in 2 exposure time conditions ("long" and "short") and a free condition ("free"). Bites were administered and controlled via a pump. In the long condition, bites of 5 g were administered in 2 s at intervals of 5 s (exposure time: 24 s/min). In the short condition, bites of 15 g were administered in 3 s at intervals of 15 s (exposure time: 12 s/min). The eating rate was equal in the long and short conditions (60 g/min). In the free condition, participants adjusted their bite sizes at intervals of 15 s. The short condition resulted in ~34% higher ad libitum intake compared to the long condition (P < 0.001); there was no interaction with intensity. Ad libitum intake of HS soup was ~9% lower than LS soup (P < 0.001). The free condition showed that HS soup was consumed with smaller bite sizes during the first half of the intake period (P < 0.05). Longer orosensory exposure and higher saltiness intensity both decreased food intake, although orosensory exposure had more impact than intensity. Prolonging the orosensory exposure per food unit may be helpful to reduce food intake.
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Affiliation(s)
- Dieuwerke P Bolhuis
- Product Design and Quality Management Group, Wageningen University, Wageningen, The Netherlands.
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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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Li J, Zhang N, Hu L, Li Z, Li R, Li C, Wang S. Improvement in chewing activity reduces energy intake in one meal and modulates plasma gut hormone concentrations in obese and lean young Chinese men. Am J Clin Nutr 2011; 94:709-16. [PMID: 21775556 DOI: 10.3945/ajcn.111.015164] [Citation(s) in RCA: 123] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Mastication is the first step in ingesting food, but the effects of mastication on energy intake and gut hormones in both obese and lean subjects have not been extensively evaluated. OBJECTIVE The current study aimed to compare the differences in chewing activities between obese and lean subjects and to examine the effects of chewing on energy intake and gut hormone concentrations in both obese and lean subjects. DESIGN Sixteen lean and 14 obese young men participated in the current research. In study 1, we investigated whether the chewing factors of obese subjects were different from those of lean subjects. In study 2, we explored the effects of chewing on energy intake. A test meal consisting of 2200 kJ (68% of energy as carbohydrate, 21% of energy as fat, and 11% of energy as protein) was then consumed on 2 different sessions (15 chews and 40 chews per bite of 10 g of food) by each subject to assess the effects of chewing on plasma gut hormone concentrations. RESULTS Compared with lean participants, obese participants had a higher ingestion rate and a lower number of chews per 1 g of food. However, obese participants had a bite size similar to that of lean subjects. Regardless of status, the subjects ingested 11.9% less after 40 chews than after 15 chews. Compared with 15 chews, 40 chews resulted in lower energy intake and postprandial ghrelin concentration and higher postprandial glucagon-like peptide 1 and cholecystokinin concentrations in both lean and obese subjects. CONCLUSION Interventions aimed at improving chewing activity could become a useful tool for combating obesity. This trial was registered at chictr.org as ChiCTR-OCC-10001181.
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Affiliation(s)
- Jie Li
- Department of Nutrition and Food Hygiene, School of Public Health, Harbin Medical University, China
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Effects of chewing gum on short-term appetite regulation in moderately restrained eaters. Appetite 2011; 57:475-82. [PMID: 21718732 DOI: 10.1016/j.appet.2011.06.008] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2010] [Revised: 06/07/2011] [Accepted: 06/14/2011] [Indexed: 11/20/2022]
Abstract
Orosensory stimulation is an important contributing factor to the development of satiation. Providing orosensory stimulation with few calories may satisfy appetite and help to suppress cravings for high energy snacks. This may be a useful strategy for those motivated to lose or maintain weight. The present study tested the hypothesis that chewing sweetened gum will reduce subjective appetite and subsequent snack intake in moderately restrained eaters. Within-subjects, repeated measures study, sixty healthy participants (53 women; body mass index, in kg/m(2): 26.2±4.5) came to the laboratory 4 times for a standard lunch. Immediately after this meal, participants rated hunger, appetite and cravings for sweet and salty snacks every hour until they returned to the laboratory 3 h later for snack. On two occasions during this 3 h period participants chewed gum for at least 15 min at hourly intervals (45 min) and on two occasions no gum was chewed. On two occasions salty snacks were offered and on two occasions sweet snacks were provided. A small but significant reduction in snack intake was observed, chewing gum reduced weight of snack consumed by 10% compared to no gum (p<0.05). Overall, chewing gum for at least 45 min significantly suppressed rated hunger, appetite and cravings for snacks and promoted fullness (p<0.05). This study demonstrated some benefit of chewing gum which could be of utility to those seeking an aid to appetite control.
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Abstract
The world has experienced a marked shift in the global BMI distribution towards reduced undernutrition and increased obesity. The collision between human biology, shaped over the millennia and modern technology, globalization, government policies and food industry practices have worked to create far-reaching energy imbalance across the globe. A prime example is the clash between our drinking habits and our biology. The shift from water and breast milk as the only beverages available, to a vast array of caloric beverages was very rapid, shaped both by our tastes and aggressive marketing of the beverage industry. Our biology, shaped over millennia by daily consumption of water and seasonal availability of food, was not ready to compensate for the liquid energies. Other dietary changes were similarly significant, particularly the shift towards increased frequency of eating and larger portions. The roles of the food and beverage production, distribution and marketing sectors in not only shaping our diet but also accelerating these changes must be understood. Apart from the role of beverages, there is much less consensus about the role of various components of our diet in energy imbalance. Understanding the determinants of change in the key components of our diet through an array of research provides insights into some of the options we face in attempting to attain a great balance between energy intake and expenditures while creating an overall healthier dietary pattern. A few countries are systematically addressing the causes of poor dietary and physical activity patterns and high energy imbalance.
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Affiliation(s)
- Barry M Popkin
- Nutrition Department, Carolina Population Center, University of North Carolina, Chapel Hill, Chapel Hill, NC 27516-3997, USA.
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Viskaal-van Dongen M, Kok FJ, de Graaf C. Eating rate of commonly consumed foods promotes food and energy intake. Appetite 2010; 56:25-31. [PMID: 21094194 DOI: 10.1016/j.appet.2010.11.141] [Citation(s) in RCA: 127] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2010] [Revised: 10/25/2010] [Accepted: 11/13/2010] [Indexed: 11/15/2022]
Abstract
We investigated the eating rate of commonly consumed foods and the associations with food intake and macronutrient composition. Ingestion time (s) of 50 g of 45 foods was measured to assess eating rate (g/min), after which ad libitum food intake (g) was measured. Thirteen men and 24 women (aged 23.3 (SD 3.4)y, BMI 21.7 (SD 1.7)kg/m(2)) participated, each testing 7 foods in separate sessions. We observed large differences in eating rate between foods, ranging from 4.2 (SD 3.7) to 631 (SD 507)g/min. Eating rate was positively associated with food intake (β=0.55) and energy intake (β=0.001). Eating rate was inversely associated with energy density (β=-0.00047) and positively with water content (β=0.011). Carbohydrate (β=-0.012), protein (β=-0.021) and fiber content (β=-0.087) were inversely associated with eating rate, whereas fat was not. This study showed that when foods can be ingested rapidly, food and energy intake is high. People may therefore be at risk of overconsumption, when consuming foods with a high eating rate. Considering the current food supply, where many foods have a high eating rate, long-term effects of eating rate on energy balance should be investigated.
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Affiliation(s)
- Mirre Viskaal-van Dongen
- Division of Human Nutrition, Wageningen University, PO Box 8129, 6700 EV Wageningen, The Netherlands.
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48
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Daniels MC, Popkin BM. Impact of water intake on energy intake and weight status: a systematic review. Nutr Rev 2010; 68:505-21. [PMID: 20796216 DOI: 10.1111/j.1753-4887.2010.00311.x] [Citation(s) in RCA: 146] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
The effects of consuming water with meals rather than drinking no beverage or various other beverages remain under-studied. This systematic review of studies reported in the English-language literature was performed to compare the effects of drinking water and various beverage alternatives on energy intake and/or weight status. Relevant clinical trials, epidemiologic studies, and intervention studies were identified and findings across the literature were summarized. From the clinical trials, average differences were calculated in total energy intake at test meals (DeltaTEI) for each of several beverage categories in comparison with water. The available literature for these comparisons is sparse and somewhat inconclusive. However, one of the most consistent sets of findings was related to adults drinking sugar-sweetened beverages (SSBs) versus water before a single meal. In these comparisons, total energy intakes were 7.8% higher (DeltaTEI range, -7.5 to 18.9) when SSBs were consumed. Studies comparing non-nutritive sweeteners with water were also relatively consistent and found no impact on energy intake among adults (DeltaTEI, -1.3; range, -9 to 13.8). Much less conclusive evidence was found in studies replacing water with milk and juice, with estimated increases in TEI of 14.9% (range, 10.9 to 23.9%). These findings from clinical trials, along with those from epidemiologic and intervention studies, suggest water has a potentially important role to play in reducing energy intake, and consequently in obesity prevention. A need for randomized-controlled trials to confirm this role exists.
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Affiliation(s)
- Melissa C Daniels
- Department of Nutrition, School of Public Health at the University of North Carolina in Chapel Hill, North Carolina, USA
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Short-term appetite-reducing effects of a low-fat dairy product enriched with protein and fibre. Food Qual Prefer 2010. [DOI: 10.1016/j.foodqual.2009.10.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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