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1.
Women with a low-satiety phenotype show impaired appetite control and greater resistance to weight loss.
Buckland, NJ, Camidge, D, Croden, F, Myers, A, Lavin, JH, Stubbs, RJ, Blundell, JE, Finlayson, G
The British journal of nutrition. 2019;(8):951-959
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Abstract
This trial compared weight loss outcomes over 14 weeks in women showing low- or high-satiety responsiveness (low- or high-satiety phenotype (LSP, HSP)) measured by a standardised protocol. Food preferences and energy intake (EI) after low and high energy-density (LED, HED) meals were also assessed. Ninety-six women (n 52 analysed; 41·24 (SD 12·54) years; 34·02 (sd 3·58) kg/m2) engaged in one of two weight loss programmes underwent LED and HED laboratory test days during weeks 3 and 12. Preferences for LED and HED food (Leeds Food Preference Questionnaire) and ad libitum evening meal and snack EI were assessed in response to equienergetic LED and HED breakfasts and lunches. Weekly questionnaires assessed control over eating and ease of adherence to the programme. Satiety quotients based on subjective fullness ratings post LED and HED breakfasts determined LSP (n 26) and HSP (n 26) by tertile splits. Results showed that the LSP lost less weight and had smaller reductions in waist circumference compared with HSP. The LSP showed greater preferences for HED foods, and under HED conditions, consumed more snacks (kJ) compared with HSP. Snack EI did not differ under LED conditions. LSP reported less control over eating and reported more difficulty with programme adherence. In conclusion, low-satiety responsiveness is detrimental for weight loss. LED meals can improve self-regulation of EI in the LSP, which may be beneficial for longer-term weight control.
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Spatiotemporal dynamics of the hedonic processing of chocolate images in individuals with and without trait chocolate craving.
Asmaro, D, Jaspers-Fayer, F, Sramko, V, Taake, I, Carolan, P, Liotti, M
Appetite. 2012;(3):790-9
Abstract
The spatiotemporal dynamics of the hedonic response to chocolate images was investigated in healthy participants high and low in trait-chocolate craving employing high-density ERPs. There were two sessions: (1) before and (2) after satiety for chocolate. Among cravers, chocolate stimuli evoked a positive amplitude ERP enhancement over the anterior frontal scalp (250-350 ms) that was not modified by satiety and that source localized to the left lateral orbitofrontal cortex. Chocolate stimuli also elicited a later LPP over the posterior scalp (360-560 ms) which was of similar amplitude for high and low chocolate cravers, independent of satiety. Unexpectedly, in non-cravers, chocolate stimuli elicited an earlier (100-250 ms) negative ERP modulation over the frontomedial scalp, which disappeared after eating chocolate to satiety. These results confirm the role of OFC in unrestrained appetitive responses to chocolate in cravers, and suggest top-down influences from cognitive control mechanisms when attempting to restrain the urge to eat chocolate in non-cravers.
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Effect of commercial breakfast fibre cereals compared with corn flakes on postprandial blood glucose, gastric emptying and satiety in healthy subjects: a randomized blinded crossover trial.
Hlebowicz, J, Wickenberg, J, Fahlström, R, Björgell, O, Almér, LO, Darwiche, G
Nutrition journal. 2007;:22
Abstract
BACKGROUND Dietary fibre food intake is related to a reduced risk of developing diabetes mellitus. However, the mechanism of this effect is still not clear. The aim of this study was to evaluate the effect of commercial fibre cereals on the rate of gastric emptying, postprandial glucose response and satiety in healthy subjects. METHODS Gastric emptying rate (GER) was measured by standardized real time ultrasonography. Twelve healthy subjects were assessed using a randomized crossover blinded trial. The subjects were examined after an 8 hour fast and after assessment of normal fasting blood glucose level. Satiety scores were estimated and blood glucose measurements were taken before and at 0, 20, 30, 40, 60, 80, 100 and 120 min after the end of the meal. GER was calculated as the percentage change in the antral cross-sectional area 15 and 90 min after ingestion of sour milk with corn flakes (GER1), cereal bran flakes (GER2) or wholemeal oat flakes (GER3). RESULTS The median value was, respectively, 42% for GER1, 33 % for GER2 and 51% for GER3. The difference between the GER after ingestion of bran flakes compared to wholemeal oat flakes was statistically significant (p = 0.023). The postprandial delta blood glucose level was statistically significantly lower at 40 min (p = 0.045) and 120 min (p = 0.023) after the cereal bran flakes meal. There was no statistical significance between the areas under the curve (AUCs) of the cereals as far as blood glucose and satiety were concerned. CONCLUSION The result of this study demonstrates that the intake of either bran flakes or wholemeal oat flakes has no effect on the total postprandial blood glucose response or satiety when compared to corn flakes. However, the study does show that the intake of cereal bran flakes slows the GER when compared to oat flakes and corn flakes, probably due to a higher fibre content. Since these products do not differ in terms of glucose response and satiety on healthy subjects, they should be considered equivalent in this respect.
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Does modification of olfacto-gustatory stimulation diminish sensory-specific satiety in humans?
Romer, M, Lehrner, J, Van Wymelbeke, V, Jiang, T, Deecke, L, Brondel, L
Physiology & behavior. 2006;(3):469-77
Abstract
UNLABELLED Alimentary sensory pleasure is an important factor in ingestive behavior. Renewal of olfacto-gustatory pleasure by introducing new foods or through seasoning of previously consumed food might increase intake. OBJECTIVES To explore whether sensory-specific satiety (SSS) for a food could be modulated, either by introducing a novel food or by a modification of sensory stimulation via seasoning the food just eaten. METHODS 180 out of 242 subjects were distributed over 3 experiments involving ad libitum intake of one of 6 fresh foods (cucumber, tomato, pineapple, banana, peanut, pistachio). Blindfolded subjects reported their sensations for the foods on 3 parameters before and after intake of an olfactorily chosen food: Olfactory pleasure (OP), Specific appetite (SA) and Stimulus-Induced Salivation (SIS). EXP. 1: One chosen food was repeatedly presented orthonasally and rated before and after it was eaten. EXP. 2: A second food was olfactorily chosen and ingested after the first one. EXP. 3: The same food was offered again after seasoning. RESULTS 2 min after ingestion, food intake was limited by SSS. OP, SA, SIS correlated with each other for eaten and non-eaten foods. OP for non-eaten foods increased (p<0.01) after ingestion of the chosen food to specific satiety. When the food just eaten was seasoned, OP increased (p<0.01) and led to additional intake (80% of first intake). CONCLUSION A reduction in SSS after introduction of a new flavor or after seasoning an ingested food was observed. Such a reduction has not previously been reported. This could hint at how food sensory variation leads to over-consumption.
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Volume and variety: relative effects on food intake.
Norton, GN, Anderson, AS, Hetherington, MM
Physiology & behavior. 2006;(4):714-22
Abstract
Volume has been shown to be an important direct control of food intake, since larger volumes of food consumed prior to a meal can inhibit subsequent intake. Variety of food is known to stimulate food intake. The present study was designed to examine the relative effects of manipulating the volume of a soup preload in the context of providing either a single or a variety of sandwich fillings. Thirty participants (15 females; 15 males) attended the laboratory on 4 occasions to receive a low (f=240 ml, 3.6 kJ/g; m=300 ml, 3.6 kJ/g) or high (f=480 ml, 1.8 kJ/g; m=600 ml, 1.8 kJ/g) volume tomato soup preload 30 min before a sandwich lunch with either single or a variety of fillings. Overall, subjects reported significant differences in hunger and fullness as a function of volume manipulations but the satiety quotient (SQ: change in ratings divided by weight of soup) calculated just before lunch indicated a smaller SQ for high than for the low volume soup. Therefore, although subjective ratings were influenced by volume this was not sufficient to affect intake at lunch. Variety (2344+/-200 kJ) increased food intake at lunch compared to the single filling condition (2062+/-171 kJ), an enhancement by variety of 14%. In conclusion, lowering energy density and increasing volume by adding water failed to reduce intake at lunch. Clearly volume effects on intake rely both on amount consumed and energy density. As predicted, variety stimulated food intake and this occurred across volume conditions.
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Hunger-satiety signals in patients with Graves' thyrotoxicosis before, during, and after long-term pharmacological treatment.
Röjdmark, S, Calissendorff, J, Danielsson, O, Brismar, K
Endocrine. 2005;(1):55-61
Abstract
UNLABELLED Patients with Graves' thyrotoxicosis lose weight despite increased appetite and food intake, thus suggesting a disturbed balance between energy intake and expenditure. Underlying mechanisms are not fully elucidated. The objective of this study was to investigate whether hormonal factors, known to affect hunger/satiety, change significantly over time as pharmacological treatment turns hyperthyroidism into euthyroidism. For that purpose 11 patients with Graves' thyrotoxicosis were given thiamazole and l-thyroxine for 18-20 mo. They were investigated on three occasions: Test 1: before pharmacological therapy; Test 2: during medication; Test 3: a few months after conclusion of the pharmacological treatment. Sixteen healthy subjects were also investigated for comparison. The participants were fasted overnight. Blood samples for determination of plasma glucose and serum concentrations of free T3 and T4, TSH, albumin, cortisol, insulin, GH, IGF-1, IGFBP-1, leptin, and ghrelin were drawn in the morning from an antecubital vein. Laboratory data obtained in test 1 were statistically compared with those in tests 2 and 3. The study showed that the free T3 level declined from 42.8 +/- 4.3 pmol/L in test 1 to 6.0 +/- 0.8 pmol/L in test 2 (85 +/- 2% decline), and 5.5 +/- 0.3 pmol/L in test 3 (86 +/- 2% decline). The free T4 level fell concomitantly from 65.2 +/- 4.8 to 16.6 +/- 1.7 and 14.4 +/- 1.2 pmol/L. The glucose level was significantly higher during hyperthyroidism (test 1) than during euthyroidism (tests 2 and 3), whereas cortisol, insulin, GH, IGF-1, and leptin levels were similar. The IGFBP-1 level was initially high (48.8 +/- 8.5 microg/L in test 1), but with a relative decline in free T3 of 85 +/- 2% (test 2) the IGFBP-1 level declined by 34 +/- 13%, and with a free T3 decline of 86 +/- 2% (test 3) the binding protein fell by 39 +/- 29%. This brought about increased IGF-1 bioavailability as reflected by a rising IGF-1/IGFBP-1 ratio from 5.1 +/- 1.1 to 13.8 +/- 2.9 (p < 0.01). The ghrelin level was low (2454 +/- 304 ng/L) in test 1. It increased to 3127 +/- 397 ng/L in test 2 (p < 0.05), and to 3348 +/- 279 ng/L in test 3 (p < 0.01). CONCLUSION Both ghrelin secretion and IGF-1 bioavailability are low in patients with untreated thyrotoxicosis, but increase markedly as pharmacotherapy makes them euthyroid. These metabolic changes may be caused by the transition of hyperthyroidism into euthyroidism rather than by the pharmacotherapy per se, since the metabolic changes prevailed also in the posttreatment period.
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Glucagon-like peptide-1 release and satiety after a nutrient challenge in normal-weight and obese subjects.
Adam, TC, Westerterp-Plantenga, MS
The British journal of nutrition. 2005;(6):845-51
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Abstract
The present study was conducted to assess whether glucagon-like peptide-1 (GLP-1) release and appetite after a breakfast with or without an additional galactose/guar gum stimulation is different in normal-weight compared with overweight/obese subjects. Twenty-eight overweight/obese (BMI 30.3 (sd 2.7) kg/m2; age 44.3 (sd 9.7) years) and thirty normal-weight subjects (BMI 22.8 (sd 1.4), age 31.5 (sd12.8) years) participated in a crossover study. Fasting and postprandial plasma GLP-1, insulin, glucose and free fatty acid concentrations were measured in response to either a galactose (50 g)/guar gum (2.5 g) load (836 kJ) and a standard breakfast (1.9 MJ; GG), or water (250 ml) and the standard breakfast (W) every 30 min relative to the ingestion for 120 min. Appetite was assessed using 100 mm visual analogue scales. GLP-1 concentrations were significantly increased after GG at 30 and 60 min compared with W in both groups. Plasma GLP-1 concentrations in the W condition were higher in normal-weight than overweight/obese subjects (P=0.03). No difference was observed in the GG condition between groups. Satiety was increased in normal-weight compared with overweight/obese subjects in the GG condition at 30 (P=0.02) and 60 (P=0.04) min. We conclude that after a standard breakfast with water, GLP-1 release was lower in the overweight/obese than the normal-weight subjects. However, postprandial GLP-1 release in overweight/obese subjects was no different from that of normal-weight subjects when galactose/guar gum was added to the breakfast. The latter was not mirrored by subjective feelings of satiety. Disturbed perception of the physiological feedback of a satiety hormone rather than disturbed feedback itself might contribute to obesity.
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Sex and cognitive dietary restraint influence cholecystokinin release and satiety in response to preloads varying in fatty acid composition and content.
Burton-Freeman, B
The Journal of nutrition. 2005;(6):1407-14
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Abstract
The aim of the study was to evaluate the effect of preloads differing in fatty acid composition, content, and delivery form on acute behavioral, subjective, and biological outcomes of satiety. Four energy- and volume-matched preloads were tested in normal weight men and women (n = 12 and 13, respectively), using a random, crossover design. Preloads were semisolid shakes differing in fat source [walnut or safflower (SAFF)], delivery [ground walnuts (WNT) or walnut oil (WOL)] or content [39% fat energy (SAFF, WNT, WOL) or 4% low-fat control (LFC)]. Blood was collected and subjective satiety assessed at 0 (fasting), 15, 30, and 45 min after preload consumption. Lunch (test meal) was provided thereafter. Energy intake at lunch was not affected by preload; however, subjects selected more carbohydrate, fiber-rich foods at the test meal lunch after walnut preloads than after LFC or SAFF preloads. Compared with the LFC preload, appetite satisfaction was significantly greater after SAFF and WNT, but not after WOL. Women were hungrier after SAFF than after WOL, whereas men were less hungry after SAFF and LFC than after WOL or WNT. Plasma cholecystokinin (CCK) concentrations reflected preload fat content and availability, particularly among men; CCK was higher after WOL and SAFF preloads than after LFC or WNT preloads. Plasma insulin was higher after LFC and SAFF preloads, corresponding to hunger suppression in men. Dietary restraint was associated with a blunted CCK response to preloads, whereas insulin was not affected by restraint. The results indicate that test meal energy intake after preloads containing approximately 40% walnut or safflower fat or 4% fat did not differ; however, walnut consumption may promote food patterns consistent with consuming diets higher in fiber.
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Palatability and glucose, insulin and satiety responses of chickpea flour and extruded chickpea flour bread eaten as part of a breakfast.
Johnson, SK, Thomas, SJ, Hall, RS
European journal of clinical nutrition. 2005;(2):169-76
Abstract
OBJECTIVE To determine the effect of adding chickpea flour or extruded chickpea flour to white bread on palatability and postprandial glycaemia, insulinaemia and satiety. DESIGN A randomised, single-blind, cross-over study of four 50 g available carbohydrate breakfasts. SETTING School of Exercise and Nutrition Sciences, Deakin University. SUBJECTS In all, 12 healthy subjects were recruited through posted notices. Totally, 11 (nine male, two female) completed the study (mean+/-s.e.m.; age 32+/-2 y; body mass index, 24.7+/-0.8 kg/m(2)). INTERVENTION After overnight fasting, subjects consumed a control (white) bread (WB) breakfast twice, a chickpea bread (CHB) breakfast once and an extruded chickpea bread (EXB) breakfast once. Palatability and postprandial blood glucose, insulin and satiety responses were determined. Following this, food intakes from an ad libitum buffet and for the remainder of the day were assessed. RESULTS A trend towards a lower incremental area under the curve (IAUC) of glucose for the CHB breakfast compared to the WB breakfast was observed (P=0.087). The IAUC of insulin and insulinaemic index (II) of the CHB breakfast were higher (P<0.05) than for the WB breakfast. No differences in glycaemic index (GI), satiety response, food intake or palatability were observed. CONCLUSIONS CHB and EXB demonstrated acceptable palatability. CHB demonstrated some hypoglycaemic effect compared to WB, but neither CHB nor EXB demonstrated effects on satiety or food intake. The hyperinsulinaemic effect of CHB observed in this study requires further investigation.
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Soup and satiety.
Mattes, R
Physiology & behavior. 2005;(5):739-47
Abstract
Energy-yielding fluids generally have lower satiety value than solid foods. However, despite high water content, soups reportedly are satiating. The mechanisms contributing to this property have not been identified and were the focus of this study. A within-subject design, preload study was administered to 13 male and 18 female adults (23.7+/-0.9 years old) with a mean body mass index (BMI) of 23.0+/-0.7 kg/m2. At approximately weekly intervals, participants reported to the lab after an overnight fast and completed questionnaires on mood, appetite, psychological state, strength, and fine motor skills. After administration of motor tasks, participants consumed a 300-kcal preload in its entirety within 10 min. The test foods included isocaloric, solid, and liquefied versions of identical foods high in protein, fat, or carbohydrate. Single beverage and no-load responses were also tested. The same questionnaires and motor skills tests were completed at 15-min intervals for 1 h and at 30-min intervals for an additional 3 h after loading. Diet records were kept for the balance of the day. The soups led to reductions of hunger and increases of fullness that were comparable to the solid foods. The beverage had the weakest satiety effect. Daily energy intake tended to be lower on days of soup ingestion compared to the solid foods or no-load days and was highest with beverage consumption. Thus, these data support the high satiety value of soups. It is proposed that cognitive factors are likely responsible.