1
|
Lin AW, Colvin CA, Kuseniwar H, Kalam F, Makelarski JA, Sen S. Evaluation of Daily Eating Patterns on Overall Diet Quality using Decision Tree Analyses. Am J Clin Nutr 2024:S0002-9165(24)00647-6. [PMID: 39069014 DOI: 10.1016/j.ajcnut.2024.07.023] [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: 01/07/2024] [Revised: 07/09/2024] [Accepted: 07/24/2024] [Indexed: 07/30/2024] Open
Abstract
BACKGROUND Preliminary evidence suggests that meal timing is associated with higher quality diets. Less is known about whether types of food consumed during specific eating episodes (i.e., day-level eating patterns) predict diet quality. OBJECTIVE We investigated the association between day-level eating patterns and diet quality. METHODS Decision tree models were built using 24-hour dietary recall data from the NHANES 2015 and 2017 cycles in a cross-sectional study. Sixteen food groups and 12 eating episodes (e.g., breakfast, lunch) were included as input parameters. Diet quality was scored using the Healthy Eating Index (HEI)-2020 and categorized as higher or lower quality diets based on the median score. Mean decrease in impurity (MDI) ± standard deviation determined the relative contribution that day-level eating patterns had on diet quality; higher values represented greater contributions. RESULTS We analyzed 12,597 dietary recalls from 9,347 U.S. adults who were aged 18 years and older with at least one complete recall. Meals (breakfast, lunch, dinner) and respective snacking episodes had the greatest variety of dietary groups that contributed to the HEI-2020 score. Any whole grain intake at breakfast predicted a higher quality diet (MDI = 0.08 ± 0.00), followed by lower solid fat intake (<8.94 grams; MDI = 0.07 ± 0.00) and any plant protein intake at dinner (MDI = 0.05 ± 0.00). CONCLUSIONS Day-level eating patterns were associated with diet quality, emphasizing the relevance of both food type and timing in relation to a high-quality diet. Future interventions should investigate the potential impact of targeting food type and timing to improve diet quality.
Collapse
Affiliation(s)
- Annie W Lin
- The Hormel Institute, University of Minnesota, 801 16th Ave NE, Austin, MN 55912, USA; Department of Preventive Medicine, Northwestern University, 680 N Lake Shore Drive, Suite 1400, Chicago, IL 60611, US.
| | - Christopher A Colvin
- Department of Nutrition and Public Health, Benedictine University, 5700 College Rd, Lisle, IL 60532, US
| | - Hrishikesh Kuseniwar
- Department of Computer Science and Information Systems, Birla Institute of Technology and Sciences, Pilani, NH - 17B, Zuarinagar Goa - 403726, India
| | - Faiza Kalam
- Division of Cancer Prevention and Control, Department of Internal Medicine, College of Medicine, The Ohio State University, 370 W 9th Ave, Columbus, OH 43210, US
| | - Jennifer A Makelarski
- Tulane University School of Public Health and Tropical Medicine, 1440 Canal Street, New Orleans, LA 70112, US
| | - Sougata Sen
- Department of Computer Science and Information Systems, Birla Institute of Technology and Sciences, Pilani, NH - 17B, Zuarinagar Goa - 403726, India
| |
Collapse
|
2
|
Shavit Y, Tepper S, Teodorescu K. Exploring culinary diversity to enhance Mediterranean diet adherence: A randomized controlled trial. Appetite 2024; 201:107597. [PMID: 38972638 DOI: 10.1016/j.appet.2024.107597] [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: 02/01/2024] [Revised: 07/03/2024] [Accepted: 07/03/2024] [Indexed: 07/09/2024]
Abstract
We Investigated how promoting diverse, healthy food options affects long-term dietary choices. We hypothesized that encouraging exploration of nutritious plant-based foods would lead to lasting improvements in diet. Participants (N = 211) were randomly assigned into two groups for a 6-week intervention: The fixed menu group was given the same large menu every week, while the changing menu group received a new small menu each week. At the end of the intervention both groups were exposed to the same menu suggestions. Food diversity evaluation was based on weekly reports collected during the intervention. Self-reported adherence to Mediterranean diet components was assessed using the I-MEDAS screener. The proportion of plant-based foods in participants' diets was estimated using a 0-100% scale based on self-report. Both items were evaluated using online questionnaires given to participants at baseline, at the end of the intervention, as well as three and six months after the intervention concluded. Results mean(SD) demonstrated that participants in fixed menu group explored a significantly wider array of items 26.33(11.64) than those in the changing menus group [19.79(10.29), t(202) = 4.25, p < 0.001, Cohen's d = 0.60]. A repeated measures analysis of covariance rmANCOVA revealed that short-term increase in I-MEDAS and PBD score were noted in both groups; however, only participants with the fixed menu sustained this increase at months follow-up [diff = 1.50, t(132) = 4.50, p < 0.001 Our findings suggest that manipulating the rate of exposure to food suggestions may affect overall dietary variety. It seems that early presentation with options may increase overall dietary variety and may even support longer-term habits. This study contributes to developing effective interventions and highlights the challenge of promoting exploratory behavior in nutrition.
Collapse
Affiliation(s)
- Yael Shavit
- Technion - Israel Institute of Technology, Israel.
| | | | | |
Collapse
|
3
|
Hendriks-Hartensveld AEM, Havermans RC, Nederkoorn C, van den Heuvel E. Exploring within-meal variety to promote appeal of home-cooked meals in older adults. Appetite 2024; 197:107318. [PMID: 38548134 DOI: 10.1016/j.appet.2024.107318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 02/19/2024] [Accepted: 03/18/2024] [Indexed: 04/06/2024]
Abstract
Undernutrition is highly prevalent in older adults and poses a major threat to physical and mental wellbeing. To foster healthy eating (and healthy aging), strategies are needed to improve dietary quality of older adults. In this study, the feasibility of increasing food variety in home-cooked meals is explored as strategy to promote meat and vegetable consumption in community dwelling older adults. Adults aged 50 years or older (N = 253) evaluated pictures of traditional Dutch dinner meals with more or less variety in the vegetable or meat component in an online questionnaire. Specifically, four different variety 'levels' were presented: (1) no variety, (2) meat variety, (3) vegetable variety, and (4) variety in both meat and vegetables (mixed). Participants indicated for each meal picture how much they would like the meal, whether it represented an ideal portion size, and whether they would be able and willing to prepare the meal. We expected that with increasing variety, liking and ideal portion size would increase, while ability and willingness to prepare the meals would decrease. Results showed that the meals with meat variety and mixed variety were liked less than meals with vegetable variety or no variety. Participants were all highly willing to prepare the meals, but they were less willing to prepare the meals with meat variety and mixed variety compared to the meals with vegetable variety and no variety. All meals were evaluated as being too large, but the meals with vegetable variety and mixed variety were evaluated as more oversized than the meals without variety and with meat variety. These results suggest that encouraging older adults to include variety in home-cooked meals might be more challenging than anticipated.
Collapse
Affiliation(s)
- Anouk E M Hendriks-Hartensveld
- Department of Clinical Psychological Science, Faculty of Psychology & Neuroscience, Maastricht University, the Netherlands; Laboratory of Behavioural Gastronomy, Centre for Healthy Eating and Food Innovation, Maastricht University Campus Venlo, the Netherlands.
| | - Remco C Havermans
- Laboratory of Behavioural Gastronomy, Centre for Healthy Eating and Food Innovation, Maastricht University Campus Venlo, the Netherlands; Chair Youth, Food, and Health, Maastricht University Campus Venlo, the Netherlands
| | - Chantal Nederkoorn
- Department of Clinical Psychological Science, Faculty of Psychology & Neuroscience, Maastricht University, the Netherlands
| | - Emmy van den Heuvel
- Laboratory of Behavioural Gastronomy, Centre for Healthy Eating and Food Innovation, Maastricht University Campus Venlo, the Netherlands
| |
Collapse
|
4
|
Luo T, Tseng TS. Diet quality as assessed by the healthy eating index-2020 among different smoking status: an analysis of national health and nutrition examination survey (NHANES) data from 2005 to 2018. BMC Public Health 2024; 24:1212. [PMID: 38693488 PMCID: PMC11064397 DOI: 10.1186/s12889-024-18630-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Accepted: 04/16/2024] [Indexed: 05/03/2024] Open
Abstract
BACKGROUND Combining smoking with poor eating habits significantly elevates the risk of chronic illnesses and early death. Understanding of how dietary quality shifts post-smoking cessation remains limited. The objective of this study is to examine dietary quality - using Healthy Eating Index (HEI - 2020) and its 13 components, among current, former, and never smokers, and particularly the impact of quitting and the duration of cessation on dietary habits. METHODS A cross-sectional analysis of 31,569 adults from the National Health and Nutrition Examination Survey (NHANES) 2005-2018 was conducted. Dietary quality was assessed using HEI-2020 scores, which were determined by NIH developed - simple HEI scoring algorithm per person. Smoking status was categorized into current, former, and never smokers, with further subdivisions for current (heavy/light smokers) and former smokers (duration post-cessation). Descriptive analysis and multiple regression models weighted to represent the US population were performed. RESULTS The current smoking rate was 19.4%, with a higher prevalence in males (22.5%) than females (17.5%). Current smokers reported statistically significantly lower HEI total score than both former and never smokers. Former smokers exhibited HEI scores similar to those of never smokers. The adjusted HEI total scores for current, former, and never smokers were 49.2, 54.0, and 53.3, respectively, with a statistically significant difference (p < 0.001). Moreover, light smokers had better total HEI score than heavy smokers (46.8 vs. 50.8, p < 0.001, respectively), but former and never smokers scored even higher. Quitting smoking immediately improved dietary quality, with former smokers reaching the dietary levels of never smokers within 5-10 years (53.8 vs. 53.3, p > 0.05, respectively). Compared to current smokers, former smokers tended to consume more beneficial foods (e.g., fruits, vegetables, greens and beans, whole grains, proteins, and fatty acids), while also consuming more sodium and less added sugar. CONCLUSIONS Current smokers, particularly heavy smokers, exhibit poorer dietary habits than former and never smokers. The dietary quality of former smokers aligns with never smokers over time, highlighting the positive impact of smoking cessation on diet. This has implications for reducing chronic disease risks associated with poor diet and smoking.
Collapse
Affiliation(s)
- Ting Luo
- Moores Cancer Center, School of Medicine, University of California San Diego, 9500 Gilman Dr, 92093-0905, La Jolla, CA, 92122, USA.
| | - Tung-Sung Tseng
- Behavioral and Community Health Sciences, School of Public Health, Louisiana State University Health Sciences Center-New Orleans, New Orleans, LA, 70122, USA
| |
Collapse
|
5
|
Alemany M. The Metabolic Syndrome, a Human Disease. Int J Mol Sci 2024; 25:2251. [PMID: 38396928 PMCID: PMC10888680 DOI: 10.3390/ijms25042251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 01/29/2024] [Accepted: 01/31/2024] [Indexed: 02/25/2024] Open
Abstract
This review focuses on the question of metabolic syndrome (MS) being a complex, but essentially monophyletic, galaxy of associated diseases/disorders, or just a syndrome of related but rather independent pathologies. The human nature of MS (its exceptionality in Nature and its close interdependence with human action and evolution) is presented and discussed. The text also describes the close interdependence of its components, with special emphasis on the description of their interrelations (including their syndromic development and recruitment), as well as their consequences upon energy handling and partition. The main theories on MS's origin and development are presented in relation to hepatic steatosis, type 2 diabetes, and obesity, but encompass most of the MS components described so far. The differential effects of sex and its biological consequences are considered under the light of human social needs and evolution, which are also directly related to MS epidemiology, severity, and relations with senescence. The triggering and maintenance factors of MS are discussed, with especial emphasis on inflammation, a complex process affecting different levels of organization and which is a critical element for MS development. Inflammation is also related to the operation of connective tissue (including the adipose organ) and the widely studied and acknowledged influence of diet. The role of diet composition, including the transcendence of the anaplerotic maintenance of the Krebs cycle from dietary amino acid supply (and its timing), is developed in the context of testosterone and β-estradiol control of the insulin-glycaemia hepatic core system of carbohydrate-triacylglycerol energy handling. The high probability of MS acting as a unique complex biological control system (essentially monophyletic) is presented, together with additional perspectives/considerations on the treatment of this 'very' human disease.
Collapse
Affiliation(s)
- Marià Alemany
- Faculty of Biology, Universitat de Barcelona, 08028 Barcelona, Catalonia, Spain
| |
Collapse
|
6
|
Fox K, Melo Herrera Y, Abreu AM, Vadiveloo MK. Variety of High and Very Low-Energy Density Foods among Preschool-Aged Children and Associations with Food Intake, Diet Quality, and Weight Status. J Nutr 2024; 154:697-705. [PMID: 38135003 DOI: 10.1016/j.tjnut.2023.12.028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 12/08/2023] [Accepted: 12/19/2023] [Indexed: 12/24/2023] Open
Abstract
BACKGROUND Energy density (ED) and the variety of foods are 2 factors that may have a combined effect on preschool-aged children's ability to regulate food intake. However, little is known about the variety of foods consumed within different ED categories by children in the United States. OBJECTIVE Therefore, we explored the variety of high ED (HED, 4-9 kcal/g) and very low ED (VLED, <0.6 kcal/g) foods consumed by a nationally representative sample of children aged 2-5 y in the United States and the relationship between variety with food intake, diet quality, and weight status. METHODS ED, variety, and diet quality were assessed using two 24-h dietary recalls collected as part of the National Health And Nutrition Examination Survey 2011-2018 cycles (n = 1682). We assessed associations between HED and VLED varieties with energy intake, volume of food, diet quality, and weight status using multivariable linear and logistic regressions. RESULTS The HED variety was positively associated with energy intake (P < 0.0001). The VLED variety was positively associated with the volume of food (P < 0.0001) and diet quality (P < 0.0001). VLED was negatively associated with the odds of having obesity in minimally adjusted models [odds ratio (OR): 0.62; 95% confidence interval (CI): 0.31, 0.87]; however, the relationship was not significant in fully adjusted models. Patterns of variety intake were differently associated with energy, volume, and diet quality. Children consuming the high VLED variety and the low HED variety had lower odds of obesity [OR: 0.43; 95% CI: 0.21, 0.90]; however, this pattern was rare (10%). CONCLUSIONS These findings suggest that the variety of HED foods is associated with higher average energy intake per day, and the variety of VLED foods is associated with a higher volume of food consumed per day and diet quality in a nationally representative sample of preschool-aged children.
Collapse
Affiliation(s)
- Katelyn Fox
- Weight Control and Diabetes Research Center, The Miriam Hospital, Providence, RI, United States; Department of Psychiatry and Human Behavior, Alpert Medical School, Brown University, Providence, RI, United States
| | - Yarisbel Melo Herrera
- Department of Nutrition and Food Sciences, University of Rhode Island, Kingston, RI, United States
| | - Alyssa M Abreu
- Department of Nutrition and Food Sciences, University of Rhode Island, Kingston, RI, United States
| | - Maya K Vadiveloo
- Department of Nutrition and Food Sciences, University of Rhode Island, Kingston, RI, United States.
| |
Collapse
|
7
|
Norton V, Lovegrove JA, Tindall M, Garcia JR, Lignou S. Fibre4life: Investigating older adults dietary fibre preferences and the role of targeted educational materials on modulating future dietary fibre intake. Appetite 2024; 192:107109. [PMID: 37914038 DOI: 10.1016/j.appet.2023.107109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 10/17/2023] [Accepted: 10/29/2023] [Indexed: 11/03/2023]
Abstract
The UK has an ever-increasing ageing population; hence, promoting balanced nutrition can have fundamental health and cost benefits. In addition, the majority of older adults' dietary fibre intake is below recommendations and this is despite its well-cited benefits; therefore, more emphasis should be placed on identifying viable age-suitable strategies to overcome the associated dietary fibre-related knowledge gap. Accordingly, one hundred and seventy older adults (65-87 years) were recruited to partake in two survey related studies: (1) initial insights (e.g., dietary fibre-related knowledge, awareness, attitudes and behaviour as well as information preferences) were captured to inform the design of educational materials; and (2) the impact of two targeted educational materials on modulating older adults' future dietary fibre intake was tested. Older adults were willing to learn more about dietary fibre and requested additional information relating to its benefits, recommendations and food-based examples in a clear and accessible format. Therefore, two educational materials (factsheet and practical tips) were developed encompassing key themes. Overall, older adults engaged with the educational materials (regardless of topic and format); thus, demonstrating the potential benefits of this approach going forwards. There was strong agreement with all variables: learning something new, change future dietary fibre intake, format liking, content engaging and share with others as well as the overall experience being cited as useful/helpful. Going forwards, importance should be placed on measuring dietary fibre consumption post engaging with educational materials. In addition, utilising a holistic approach incorporating support from different sources (e.g., health professionals, government, food companies, supermarkets and community) could be fundamental in helping older adults to consume more dietary fibre and subsequently contributing to positive health outcomes.
Collapse
Affiliation(s)
- Victoria Norton
- Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading, RG6 6DZ, United Kingdom
| | - Julie A Lovegrove
- Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading, RG6 6DZ, United Kingdom; Hugh Sinclair Unit of Human Nutrition, Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading, RG6 6DZ, United Kingdom; Institute of Food, Nutrition and Health, University of Reading, PO Box 237, Earley Gate, Reading, RG6 6EU, United Kingdom; Institute of Cardiovascular and Metabolic Research, University of Reading, Whiteknights, Reading, RG6 6AA, United Kingdom
| | - Marcus Tindall
- Institute of Cardiovascular and Metabolic Research, University of Reading, Whiteknights, Reading, RG6 6AA, United Kingdom; Department of Mathematics and Statistics, University of Reading, PO Box 220, Reading, RG6 6AX, United Kingdom
| | - Julia Rodriguez Garcia
- Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading, RG6 6DZ, United Kingdom
| | - Stella Lignou
- Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading, RG6 6DZ, United Kingdom.
| |
Collapse
|
8
|
Cunningham PM, Roe LS, Keller KL, Rolls BJ. Variety and portion size combine to increase food intake at single-course and multi-course meals. Appetite 2023; 191:107089. [PMID: 37844692 DOI: 10.1016/j.appet.2023.107089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 10/12/2023] [Accepted: 10/13/2023] [Indexed: 10/18/2023]
Abstract
Increases in food variety and portion size independently promote intake. Little is known about how these effects combine or how they depend on meal structure. In two randomized crossover experiments, once a week for four weeks, women ate a lunch meal that was varied in two properties: variety (low: three bowls of the favorite dish vs. high: three bowls, each with a different main dish) and portion size (small: 450 g vs. large: 600 g). In Experiment 1 (n = 42), dishes were served simultaneously and in Experiment 2 (n = 49), dishes were served sequentially over three courses. At each meal, the primary outcome of food intake was measured; additionally, we measured sensory-specific satiety (SSS; the relative hedonic decline of a food as it is eaten). In Experiment 1 (simultaneous structure) variety and portion size did not interact (p = 0.72) but both independently increased intake; participants consumed 15 ± 7 g more at meals with high variety compared to low and 57 ± 7 g more from large portions compared to small (both p < 0.03). Similarly, in Experiment 2 (sequential structure) variety and portion size did not interact (p = 0.99) but participants consumed 30 ± 8 g more at high-variety meals and 51 ± 8 g more from large portions (both p < 0.001). SSS was not influenced by portion size in either experiment (both p > 0.16) or by variety in Experiment 1 (p = 0.58), but SSS was smaller at high-variety meals in Experiment 2 (p = 0.001). Thus, variety and large portions promoted greater food intake for a similar or smaller hedonic decline, indicating these effects were facilitated by delayed SSS. At meals with either a simultaneous or sequential structure, high variety and large portions combined to increase intake, suggesting that these common properties act together to promote overconsumption.
Collapse
Affiliation(s)
- Paige M Cunningham
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA, USA
| | - Liane S Roe
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA, USA
| | - Kathleen L Keller
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA, USA; Department of Food Science, The Pennsylvania State University, University Park, PA, USA
| | - Barbara J Rolls
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA, USA.
| |
Collapse
|
9
|
Robinson E. Veganism and body weight: An N of 1 self-experiment. Physiol Behav 2023; 270:114301. [PMID: 37474086 DOI: 10.1016/j.physbeh.2023.114301] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 07/13/2023] [Accepted: 07/17/2023] [Indexed: 07/22/2023]
Abstract
The causal effect that veganism has on body weight has not been scientifically examined. An N of 1 self-experiment was conducted in which blinded body weight and additional behavioural and psychological measures were assessed during two phases of vegan vs. non-vegan lifestyle adherence. In study phase 1, body weight change was -0.8 kg over 1 month of veganism (vs. +0.5 kg non-vegan month). In study phase 2, weight change was -1.2 kg over two veganism months (vs. +1.6 kg non-vegan months). Behavioural and psychological measures were similar during vegan vs. non-vegan periods. Veganism appeared to reduce body weight in this N of 1 self-experiment.
Collapse
Affiliation(s)
- Eric Robinson
- Institute of Population Health, University of Liverpool, L69 7ZA, United Kingdom.
| |
Collapse
|
10
|
Neuwald NV, Pearce AL, Adise S, Rolls BJ, Keller KL. Switching between foods: A potential behavioral phenotype of hedonic hunger and increased obesity risk in children. Physiol Behav 2023; 270:114312. [PMID: 37543104 DOI: 10.1016/j.physbeh.2023.114312] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 06/08/2023] [Accepted: 07/31/2023] [Indexed: 08/07/2023]
Abstract
CONTEXT Reward-based eating is a trait that increases risk for eating in the absence of hunger (EAH) and obesity. Eating behaviors such as switching more frequently between different foods may increase intake during EAH by delaying the onset of sensory-specific satiation (SSS); however, this question has not been empirically tested. OBJECTIVES 1) Test whether switching between foods mediates the relationship between reward-based eating and EAH intake. 2) Test whether switching between foods during EAH moderates the relationship between reward-based eating and weight status. METHODS Data were analyzed from a study assessing decision-making in children (n = 63 children; 9.4 ± 1.4 years, 77.0 ± 22.4 BMI%tile). Reward-based eating was quantified using the Children's Eating Behaviour Questionnaire. EAH was assessed as the amount of palatable food consumed following ad libitum consumption of a standard meal. Videos of eating behavior were coded for eating time, number of different foods consumed, and food switches. Ordinary least squares regressions were conducted to test hypotheses. RESULTS Switching was positively associated with EAH intake for both kcal (p < 0.01) and grams (p < 0.01) such that each additional switch was associated with an increased intake of 17.0 kcal or 3.5 gs. Switching mediated the relationship between reward-based eating and EAH (p < 0.01) such that more frequent switching fully accounted for the positive association between reward-based eating and EAH (ps < 0.01). While reward-based eating was also positively associated with weight status (p < 0.01), this association was moderated by food switching (p < 0.01) such that the relationship was stronger for children who switch more frequently (p < 0.01). CONCLUSIONS Frequent switching between foods was positively associated with EAH intake and mediated the relationship between reward-based eating and EAH. Moreover, reward-based eating was more strongly related to weight status in children who switched more frequently. Thus, food switching may contribute to overconsumption and be an important behavioral indicator of increased obesity risk in children. Studies across multiple meals and contexts will help determine if switching is a reliable behavioral phenotype.
Collapse
Affiliation(s)
- Nicholas V Neuwald
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA, USA
| | - Alaina L Pearce
- Social Science Research Institute, The Pennsylvania State University, University Park, PA, USA; Center for Childhood Obesity Research, The Pennsylvania State University, University Park, PA, USA
| | - Shana Adise
- Department of Pediatrics, Division of Endocrinology, Diabetes, and Metabolism, Children's Hospital of Los Angeles, CA, USA
| | - Barbara J Rolls
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA, USA
| | - Kathleen L Keller
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA, USA; Department of Food Science, The Pennsylvania State University, University Park, PA, USA.
| |
Collapse
|
11
|
Embling R, Price MJ, Lee MD, Jones A, Wilkinson LL. Associations between dietary variety, portion size and body weight: prospective evidence from UK Biobank participants. Br J Nutr 2023; 130:1267-1277. [PMID: 36645103 DOI: 10.1017/s0007114523000156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
'Dietary variety' has been identified as a factor associated with food intake. Whilst this relationship may have longer-term benefits for body weight management when eating low-energy, nutrient-dense foods, it may increase the risk of overconsumption (and body adiposity) when foods are high energy density. This study sought to further explore pathways underpinning the relationship between dietary variety and body weight, by considering energy density as a moderating factor and portion size as a mediating factor in this relationship. Using prospective data from the UK Biobank, dietary variety scores (DVS), cumulative portion size and energy density were derived from 24-h dietary recall questionnaires at baseline and follow-up. BMI, whole-body fat percentage and fat-free mass were included as outcomes. Contrary to predictions, linear multiple regression models found some evidence of a negative, direct association between DVS and body weight outcomes at baseline (b = -0·13). Though dietary variety was significantly associated with larger portions across time points (b = 41·86-82·64), a moderated mediation effect was not supported at baseline or follow-up (Index ≤ 0·035). Taken together, these findings provide population-level evidence to support a positive association between variety and food intake, which in turn has potential implications for body weight management, both in terms of moderating food intake and benefitting diet quality.
Collapse
Affiliation(s)
- Rochelle Embling
- School of Psychology, Faculty of Medicine, Health and Life Science, Swansea University, Swansea, SA2 8PP, UK
| | - Menna J Price
- School of Psychology, Faculty of Medicine, Health and Life Science, Swansea University, Swansea, SA2 8PP, UK
| | - Michelle D Lee
- School of Psychology, Faculty of Medicine, Health and Life Science, Swansea University, Swansea, SA2 8PP, UK
| | - Alex Jones
- School of Psychology, Faculty of Medicine, Health and Life Science, Swansea University, Swansea, SA2 8PP, UK
| | - Laura L Wilkinson
- School of Psychology, Faculty of Medicine, Health and Life Science, Swansea University, Swansea, SA2 8PP, UK
| |
Collapse
|
12
|
Jing H, Teng Y, Chacha S, Wang Z, Shi G, Mi B, Zhang B, Cai J, Liu Y, Li Q, Shen Y, Yang J, Kang Y, Li S, Liu D, Wang D, Yan H, Dang S. Is Increasing Diet Diversity of Animal-Source Foods Related to Better Health-Related Quality of Life among Chinese Men and Women? Nutrients 2023; 15:4183. [PMID: 37836467 PMCID: PMC10574670 DOI: 10.3390/nu15194183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2023] [Revised: 09/12/2023] [Accepted: 09/25/2023] [Indexed: 10/15/2023] Open
Abstract
Diet plays a crucial role in regulating individuals' lifestyles and is closely related to health. The intake of animal-sourced foods (ASF) provides the human body with high-quality protein and various micronutrients. This study aimed to investigate whether the diversity of animal foods has a positive impact on the health-related quality of life (HRQoL) among residents. The data came from the Shaanxi baseline survey of the Northwest Chinese Regional Ethnic Cohort Study, which recruited more than 100 thousand participants aged 35 to 74 from five provinces between June 2018 and May 2019. A total of 39,997 participants in Shaanxi (mean age: 50 years; 64% women) were finally included in this current study. The animal source food diet diversity score (ASFDDS) was established based on the frequency of consuming pork, mutton, beef, poultry, seafood, eggs, pure milk, and yogurt. The physical component score (PCS) and mental component score (MCS), ranging from 0 to 100 on the 12-Item Short Form Survey (SF-12), were used to assess participants' HRQoL. Better PCS/MCS was defined as scores higher than the 90th percentile. The results showed that men had a higher intake of ASF and ASFDDS than women. After adjusting for potential confounders, compared with those who never or rarely consumed animal foods, the likelihood of having better PCS and MCS increased by 16% (OR = 1.16, 95%CI: 1.01-1.34) and 24% (OR = 1.24, 95%CI: 1.03-1.448), respectively, in men with an ASFDDS ≥ 2. In women, a 34% increase (OR = l.34, 95%CI: 116-l.54) likelihood for better PCS was observed for an ASFDDS ≥ 2, but no association was observed for MCS. Increasing each specific animal source's food intake was associated with better PCS after adjusting for all covariates. However, for MCS, positive associations were only observed in seafood consumption among men and eggs among women. Restricted cubic splines showed a substantial dose-response association between intake frequency of animal-source foods and PCS, both in men and women. The study suggests that a diverse intake of animal-sourced foods can potentially improve the HRQoL of Chinese adults.
Collapse
Affiliation(s)
- Hui Jing
- Department of Epidemiology and Biostatistics, School of Public Health, Xi’an Jiaotong University Health Science Center, Xi’an 710061, China; (H.J.); (Y.T.); (S.C.); (Z.W.); (G.S.); (B.M.); (B.Z.); (J.C.); (Y.L.); (Q.L.); (Y.S.); (J.Y.); (Y.K.); (S.L.); (D.L.)
| | - Yuxin Teng
- Department of Epidemiology and Biostatistics, School of Public Health, Xi’an Jiaotong University Health Science Center, Xi’an 710061, China; (H.J.); (Y.T.); (S.C.); (Z.W.); (G.S.); (B.M.); (B.Z.); (J.C.); (Y.L.); (Q.L.); (Y.S.); (J.Y.); (Y.K.); (S.L.); (D.L.)
| | - Samuel Chacha
- Department of Epidemiology and Biostatistics, School of Public Health, Xi’an Jiaotong University Health Science Center, Xi’an 710061, China; (H.J.); (Y.T.); (S.C.); (Z.W.); (G.S.); (B.M.); (B.Z.); (J.C.); (Y.L.); (Q.L.); (Y.S.); (J.Y.); (Y.K.); (S.L.); (D.L.)
| | - Ziping Wang
- Department of Epidemiology and Biostatistics, School of Public Health, Xi’an Jiaotong University Health Science Center, Xi’an 710061, China; (H.J.); (Y.T.); (S.C.); (Z.W.); (G.S.); (B.M.); (B.Z.); (J.C.); (Y.L.); (Q.L.); (Y.S.); (J.Y.); (Y.K.); (S.L.); (D.L.)
| | - Guoshuai Shi
- Department of Epidemiology and Biostatistics, School of Public Health, Xi’an Jiaotong University Health Science Center, Xi’an 710061, China; (H.J.); (Y.T.); (S.C.); (Z.W.); (G.S.); (B.M.); (B.Z.); (J.C.); (Y.L.); (Q.L.); (Y.S.); (J.Y.); (Y.K.); (S.L.); (D.L.)
| | - Baibing Mi
- Department of Epidemiology and Biostatistics, School of Public Health, Xi’an Jiaotong University Health Science Center, Xi’an 710061, China; (H.J.); (Y.T.); (S.C.); (Z.W.); (G.S.); (B.M.); (B.Z.); (J.C.); (Y.L.); (Q.L.); (Y.S.); (J.Y.); (Y.K.); (S.L.); (D.L.)
| | - Binyan Zhang
- Department of Epidemiology and Biostatistics, School of Public Health, Xi’an Jiaotong University Health Science Center, Xi’an 710061, China; (H.J.); (Y.T.); (S.C.); (Z.W.); (G.S.); (B.M.); (B.Z.); (J.C.); (Y.L.); (Q.L.); (Y.S.); (J.Y.); (Y.K.); (S.L.); (D.L.)
| | - Jiaxin Cai
- Department of Epidemiology and Biostatistics, School of Public Health, Xi’an Jiaotong University Health Science Center, Xi’an 710061, China; (H.J.); (Y.T.); (S.C.); (Z.W.); (G.S.); (B.M.); (B.Z.); (J.C.); (Y.L.); (Q.L.); (Y.S.); (J.Y.); (Y.K.); (S.L.); (D.L.)
| | - Yezhou Liu
- Department of Epidemiology and Biostatistics, School of Public Health, Xi’an Jiaotong University Health Science Center, Xi’an 710061, China; (H.J.); (Y.T.); (S.C.); (Z.W.); (G.S.); (B.M.); (B.Z.); (J.C.); (Y.L.); (Q.L.); (Y.S.); (J.Y.); (Y.K.); (S.L.); (D.L.)
| | - Qiang Li
- Department of Epidemiology and Biostatistics, School of Public Health, Xi’an Jiaotong University Health Science Center, Xi’an 710061, China; (H.J.); (Y.T.); (S.C.); (Z.W.); (G.S.); (B.M.); (B.Z.); (J.C.); (Y.L.); (Q.L.); (Y.S.); (J.Y.); (Y.K.); (S.L.); (D.L.)
| | - Yuan Shen
- Department of Epidemiology and Biostatistics, School of Public Health, Xi’an Jiaotong University Health Science Center, Xi’an 710061, China; (H.J.); (Y.T.); (S.C.); (Z.W.); (G.S.); (B.M.); (B.Z.); (J.C.); (Y.L.); (Q.L.); (Y.S.); (J.Y.); (Y.K.); (S.L.); (D.L.)
| | - Jiaomei Yang
- Department of Epidemiology and Biostatistics, School of Public Health, Xi’an Jiaotong University Health Science Center, Xi’an 710061, China; (H.J.); (Y.T.); (S.C.); (Z.W.); (G.S.); (B.M.); (B.Z.); (J.C.); (Y.L.); (Q.L.); (Y.S.); (J.Y.); (Y.K.); (S.L.); (D.L.)
| | - Yijun Kang
- Department of Epidemiology and Biostatistics, School of Public Health, Xi’an Jiaotong University Health Science Center, Xi’an 710061, China; (H.J.); (Y.T.); (S.C.); (Z.W.); (G.S.); (B.M.); (B.Z.); (J.C.); (Y.L.); (Q.L.); (Y.S.); (J.Y.); (Y.K.); (S.L.); (D.L.)
| | - Shanshan Li
- Department of Epidemiology and Biostatistics, School of Public Health, Xi’an Jiaotong University Health Science Center, Xi’an 710061, China; (H.J.); (Y.T.); (S.C.); (Z.W.); (G.S.); (B.M.); (B.Z.); (J.C.); (Y.L.); (Q.L.); (Y.S.); (J.Y.); (Y.K.); (S.L.); (D.L.)
| | - Danmeng Liu
- Department of Epidemiology and Biostatistics, School of Public Health, Xi’an Jiaotong University Health Science Center, Xi’an 710061, China; (H.J.); (Y.T.); (S.C.); (Z.W.); (G.S.); (B.M.); (B.Z.); (J.C.); (Y.L.); (Q.L.); (Y.S.); (J.Y.); (Y.K.); (S.L.); (D.L.)
| | - Duolao Wang
- Department of Clinical Sciences, Liverpool School of Tropical Medicine, Liverpool L7 8XZ, UK;
| | - Hong Yan
- Department of Epidemiology and Biostatistics, School of Public Health, Xi’an Jiaotong University Health Science Center, Xi’an 710061, China; (H.J.); (Y.T.); (S.C.); (Z.W.); (G.S.); (B.M.); (B.Z.); (J.C.); (Y.L.); (Q.L.); (Y.S.); (J.Y.); (Y.K.); (S.L.); (D.L.)
| | - Shaonong Dang
- Department of Epidemiology and Biostatistics, School of Public Health, Xi’an Jiaotong University Health Science Center, Xi’an 710061, China; (H.J.); (Y.T.); (S.C.); (Z.W.); (G.S.); (B.M.); (B.Z.); (J.C.); (Y.L.); (Q.L.); (Y.S.); (J.Y.); (Y.K.); (S.L.); (D.L.)
| |
Collapse
|
13
|
Berlic M, Battelino T, Korošec M. Can Kindergarten Meals Improve the Daily Intake of Vegetables, Whole Grains, and Nuts among Preschool Children? A Randomized Controlled Evaluation. Nutrients 2023; 15:4088. [PMID: 37764872 PMCID: PMC10536440 DOI: 10.3390/nu15184088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 09/13/2023] [Accepted: 09/20/2023] [Indexed: 09/29/2023] Open
Abstract
Surveys have indicated that preschool children do not consume adequate amounts of vegetables, fruits, whole grains, and nuts. This cross-sectional intervention study aimed to investigate whether a meticulously crafted meal plan for children of kindergarten age (5-6 years) could effectively enhance their daily intake of nutritious foods. Ninety-four healthy children from six kindergartens were enrolled in the study and were randomly assigned to a prototype group (PG) and a control group (CG). The PG kindergartens (n = 4) received a prototype 5-day meal plan that included regulated portions of vegetables, fruits, whole grains, and nuts adhering to dietary guidelines. Conversely, the CG kindergartens (n = 2) adhered to their standard meal plan. Participants maintained their usual eating habits outside of kindergarten and during weekends. Using the dietary assessment tool Open Platform for Clinical Nutrition (OPEN), combined with a 7-day dietary record of food consumed inside and outside the kindergarten, the average daily intake of specific food groups was assessed and compared with the Dietary Guidelines for Children. A total of 57 participants completed the study, 40 from the PG and 17 from the CG. Among the PG participants, the average daily intake of vegetables, whole grains, and nuts compared with the guideline recommendations was significantly higher than in the CG. Notably, only meals consumed within the kindergarten setting significantly improved the overall intake, with the outside intake having no significant effect. This study underscores the vital role of a well-designed and precisely executed meal plan in kindergartens in improving children's intake of healthy foods. The findings could help drive positive changes in child nutrition within educational environments.
Collapse
Affiliation(s)
- Maja Berlic
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva ulica 101, 1000 Ljubljana, Slovenia
- Preschool Galjevica, Galjevica 35, 1000 Ljubljana, Slovenia
| | - Tadej Battelino
- Division of Paediatrics, University Medical Centre Ljubljana, Bohoričeva ulica 20, 1000 Ljubljana, Slovenia
- Faculty of Medicine, University of Ljubljana, Vrazov trg 2, 1000 Ljubljana, Slovenia
| | - Mojca Korošec
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva ulica 101, 1000 Ljubljana, Slovenia
| |
Collapse
|
14
|
Vear NK, Goodman W, Rose GL, McCarthy AL. Impact of exercise and/or dietary interventions, and their behaviour change techniques, on quality of life in middle-aged and older women following treatment for cancer: A systematic review. Maturitas 2023; 175:107783. [PMID: 37327577 DOI: 10.1016/j.maturitas.2023.05.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 05/24/2023] [Accepted: 05/30/2023] [Indexed: 06/18/2023]
Abstract
Many middle-aged or older women are treated for cancer and their quality of life can be significantly impaired following treatment. Exercise and dietary interventions could address this. The aim of this review was to determine whether exercise and/or dietary interventions which are scaffolded by behaviour change theories and techniques are associated with improved quality of life in middle-aged and older women following cancer treatment. Secondary outcomes included self-efficacy, distress, waist circumference, and food variety. A search of CINAHL (EBSCOhost), Embase, MEDLINE (EBSCOhost), PsycINFO, PubMed and Scopus databases up to 17th November 2022 was conducted. A narrative summary was provided. Twenty articles discussing 18 independent randomised controlled trials/interventions were included, with a total of 1754 participants. No studies reported the outcomes of distress or food variety. Exercise and/or dietary interventions had mixed effects on quality of life, self-efficacy and waist circumference (positive effect: n = 4/14; n = 3/5; n = 4/7, respectively). Two-thirds of the interventions (exercise-only, n = 2; exercise and diet, n = 2) that demonstrated an improvement in quality-of-life scores were based upon Social Cognitive Theory. All studies that reported improvements in waist circumference employed combined exercise and dietary interventions, with individualised aspects for the dietary components. Exercise and/or dietary interventions could potentially enhance quality of life and self-efficacy, and reduce waist circumference, in middle-aged and older women treated for cancer. Although findings are currently mixed, avenues for the development of interventions include ensuring there is a theoretical underpinning and incorporating more behaviour change techniques in exercise and/or dietary interventions in this population.
Collapse
Affiliation(s)
- Natalie K Vear
- School of Nursing, Midwifery and Social Work, The University of Queensland, Level 3, Chamberlain Building (35), St Lucia, Queensland, 4072, Australia.
| | - William Goodman
- School of Nursing, Midwifery and Social Work, The University of Queensland, Level 3, Chamberlain Building (35), St Lucia, Queensland, 4072, Australia; Leeds Institute of Health Science, University of Leeds, Clarendon Way, Leeds LS2 9JT, United Kingdom.
| | - Grace L Rose
- School of Nursing, Midwifery and Social Work, The University of Queensland, Level 3, Chamberlain Building (35), St Lucia, Queensland, 4072, Australia; School of Health, Level 4, T Building, University of the Sunshine Coast, Sippy Downs, Queensland 4556, Australia.
| | - Alexandra L McCarthy
- School of Nursing, Midwifery and Social Work, The University of Queensland, Level 3, Chamberlain Building (35), St Lucia, Queensland, 4072, Australia; Mater Research Institute, Level 3, Aubigny Place, Raymond Terrace, South Brisbane, Queensland 4101, Australia.
| |
Collapse
|
15
|
Berlic M, Jug U, Battelino T, Levart A, Dimitrovska I, Albreht A, Korošec M. Antioxidant-rich foods and nutritional value in daily kindergarten menu: A randomized controlled evaluation executed in Slovenia. Food Chem 2023; 404:134566. [DOI: 10.1016/j.foodchem.2022.134566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 09/16/2022] [Accepted: 10/08/2022] [Indexed: 11/06/2022]
|
16
|
Nahalomo A, Iversen PO, Andreassen BA, Kaaya AN, Rukooko AB, Rukundo PM. Seasonality- and disaster effects on food variety and food insecurity coping strategies among a landslide-prone cohort. Clin Nutr ESPEN 2022; 52:229-239. [PMID: 36513458 DOI: 10.1016/j.clnesp.2022.11.005] [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: 07/20/2022] [Revised: 10/31/2022] [Accepted: 11/06/2022] [Indexed: 11/11/2022]
Abstract
BACKGROUND & AIMS Landslides may impact on nutritional health among vulnerable populations. However, there is limited data on the seasonal effects of landslides on diet and food security. Among the 2010 and 2018 households affected by the landslides in Eastern Uganda, we assessed seasonality and disaster effects on food varieties consumed and food insecurity coping strategies. This study is among the first to report on seasonal- and disaster effects on food varieties and food insecurity coping strategies among vulnerable populations in Uganda. METHODS We used a three-stage simple random technique to select a total of 422 households during May-August (food-plenty season) in 2019, of whom 211 had been affected by the landslides and 211 had not (controls). Six months later, in January-March (food-poor season) of 2020, 388 households were re-assessed (191 affected and 197 controls). We analyzed data only from the households that participated in both food seasons to compare results between the two food seasons. Food variety scores (FVS) were obtained by summing the frequency of weekly intakes of 86 food items while a coping index was derived based on the severity weighting of household food insecurity coping strategies. RESULTS After adjusting for covariates, significantly lower mean (SE) FVS were among the affected than controls during the food-plenty season: 9.3 (0.5) vs 11.4 (0.3), and during the food-poor season: 7.6 (0.5) vs 10.1 (0.1) (P < 0.001 for both). The affected households were more likely to use food insecurity coping strategies compared to controls (mean [SE]: 35.2 [2.1] vs. 27.1 [1.8], P < 0.001) during the food-plenty season and the severity further increased during the food-poor season: 42.1 (2.1) vs. 28.2 (2.1) (P < 0.001). Disaster exposure was associated with both household food varieties and food insecurity coping strategies during both food seasons (P < 0.001). The adjusted models, showed that, the affected compared to the controls had a significantly higher likelihood to rely on 5 of the 11 coping strategies during food-plenty season and 9 of the 11 coping strategies during the food-poor season. CONCLUSION Low variety diets and coping strategies among disaster affected individuals cut across seasons and implies needs for strong social protection and targeted safety nets irrespective of season.
Collapse
Affiliation(s)
| | - Per Ole Iversen
- Department of Nutrition, University of Oslo, Oslo, Norway; Department of Hematology, Oslo University Hospital, Oslo, Norway; Division of Human Nutrition, Stellenbosch University, Tygerberg, South Africa.
| | | | - Archileo Natigo Kaaya
- School of Food Technology, Nutrition and Bioengineering, Makerere University, Kampala, Uganda.
| | | | - Peter Milton Rukundo
- Department of Nutritional Sciences and Dietetics, Kyambogo University, Kampala, Uganda.
| |
Collapse
|
17
|
Hendriks-Hartensveld AE, Brodock JL, Hayes JE, Rolls BJ, Keller KL, Havermans RC. The relative importance of complexity, variety, and portion size in ice cream preference in Dutch and American participants. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104523] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
18
|
Schneider E, Spetter MS, Martin E, Sapey E, Yip KP, Manolopoulos KN, Tahrani AA, Thomas JM, Lee M, Hallschmid M, Rotshtein P, Dourish CT, Higgs S. The effect of intranasal insulin on appetite and mood in women with and without obesity: an experimental medicine study. Int J Obes (Lond) 2022; 46:1319-1327. [PMID: 35397638 PMCID: PMC9239904 DOI: 10.1038/s41366-022-01115-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 03/17/2022] [Accepted: 03/21/2022] [Indexed: 11/08/2022]
Abstract
BACKGROUND/OBJECTIVES Intranasal (IN) administration of insulin decreases appetite in humans, but the underlying mechanisms are unclear, and it is unknown whether IN insulin affects the food intake of women with obesity. SUBJECTS/METHODS In a double-blind, placebo-controlled, crossover design, participants (35 lean women and 17 women with obesity) were randomized to receive 160 IU/1.6 mL of IN insulin or placebo in a counterbalanced order in the post prandial state. The effects of IN insulin on cookie intake, appetite, mood, food reward, cognition and neural activity were assessed. RESULTS IN insulin in the post prandial state reduced cookie intake, appetite and food reward relative to placebo and these effects were more pronounced for women with obesity compared with lean women. IN insulin also improved mood in women with obesity. In both BMI groups, IN insulin increased neural activity in the insula when viewing food pictures. IN insulin did not affect cognitive function. CONCLUSIONS These results suggest that IN insulin decreases palatable food intake when satiated by reducing food reward and that women with obesity may be more sensitive to this effect than lean women. Further investigation of the therapeutic potential of IN insulin for weight management in women with obesity is warranted.
Collapse
Affiliation(s)
- Elizabeth Schneider
- School of Psychology, University of Birmingham, Edgbaston, Birmingham, B15 2TT, UK
| | - Maartje S Spetter
- School of Psychology, University of Birmingham, Edgbaston, Birmingham, B15 2TT, UK
- Centre for Human Brain Health, University of Birmingham, Birmingham, UK
| | - Elizabeth Martin
- School of Psychology, University of Birmingham, Edgbaston, Birmingham, B15 2TT, UK
- Centre for Human Brain Health, University of Birmingham, Birmingham, UK
| | - Elizabeth Sapey
- Birmingham Acute Care Research Group, University of Birmingham, Birmingham, UK
| | - Kay Por Yip
- Birmingham Acute Care Research Group, University of Birmingham, Birmingham, UK
- University of Birmingham Institute of Inflammation and Ageing, Birmingham, UK
| | - Konstantinos N Manolopoulos
- Institute of Metabolism and Systems Research (IMSR), College of Medical and Dental Sciences, University of Birmingham, Birmingham, UK
- Centre for Endocrinology, Diabetes and Metabolism, Birmingham Health Partners, Birmingham, UK
| | - Abd A Tahrani
- Institute of Metabolism and Systems Research (IMSR), College of Medical and Dental Sciences, University of Birmingham, Birmingham, UK
- Centre for Endocrinology, Diabetes and Metabolism, Birmingham Health Partners, Birmingham, UK
| | | | - Michelle Lee
- Department of Psychology, Swansea University, Swansea, UK
| | - Manfred Hallschmid
- Department of Medical Psychology and Behavioural Neurobiology, University of Tübingen, Tübingen, Germany
- German Center for Diabetes Research (DZD), München-Neuherberg, Germany
- Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen (IDM), Tübingen, Germany
| | - Pia Rotshtein
- School of Psychology, University of Birmingham, Edgbaston, Birmingham, B15 2TT, UK
- Centre for Human Brain Health, University of Birmingham, Birmingham, UK
| | - Colin T Dourish
- P1vital Ltd., Wallingford, UK
- P1vital Products Ltd, Wallingford, UK
| | - Suzanne Higgs
- School of Psychology, University of Birmingham, Edgbaston, Birmingham, B15 2TT, UK.
| |
Collapse
|
19
|
Wilkinson LL, Embling R, Raynor H, Brunstrom JM, Higgs S, Lee MD. Multi-component food-items and eating behaviour: What do we know and what do we need to know? Appetite 2021; 168:105718. [PMID: 34587544 DOI: 10.1016/j.appet.2021.105718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 09/03/2021] [Accepted: 09/24/2021] [Indexed: 11/16/2022]
Abstract
Multi-component food-items are single food products that comprise more than one food class, brought together usually via some form of processing. Importantly, individual components of the food-item remain discernible and sensorially distinguishable from each other (e.g., chocolate chip cookies or 'choc ice'). Despite a sizable research literature on the formulation of such products, there lacks a concomitant research literature on the effect(s) of multi-component food-items (compared to single component food-items) on eating behaviour. Considerable previous research has investigated the effect of multiple separate food items on food intake, portion size selection and palatability. However, studies rarely use test foods that capture the physical or chemical interactions between components that are characteristic of multi-component foods. Nevertheless, previous research and relevant theory allow us to generate hypotheses about how multi-component foods may affect eating behaviour; consideration of food variety and perceived sensory complexity suggest that consumption of multi-component foods are likely to increase perceived palatability of such foods, self-selected portion size and food intake. Moreover, many (but not all) multi-component foods would be considered ultra-processed, which is a driver of food intake in and of itself. One possibility is that food components brought together as part of a multi-component food-item interact to strongly drive eating behaviour. To explore this idea, researchers will need to work across disciplines to address various practical and methodological barriers including the technical preparation of test foods.
Collapse
Affiliation(s)
- Laura L Wilkinson
- School of Psychology, Faculty of Medicine, Health and Life Science, Swansea University, UK.
| | - Rochelle Embling
- School of Psychology, Faculty of Medicine, Health and Life Science, Swansea University, UK.
| | - Hollie Raynor
- Department of Nutrition, College of Education, Health and Human Sciences, The University of Tennessee Knoxville, USA.
| | - Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, UK.
| | | | - Michelle D Lee
- School of Psychology, Faculty of Medicine, Health and Life Science, Swansea University, UK.
| |
Collapse
|