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Randomized Trial Testing the Effects of Eating Frequency on Two Hormonal Biomarkers of Metabolism and Energy Balance.
Perrigue, MM, Drewnowski, A, Wang, CY, Song, X, Kratz, M, Neuhouser, ML
Nutrition and cancer. 2017;(1):56-63
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Abstract
BACKGROUND Eating frequency (EF) may influence obesity-related disease risk by attenuating postprandial fluctuations in hormones involved in metabolism, appetite regulation, and inflammation. MATERIALS/METHODS This randomized crossover intervention trial tested the effects of EF on fasting plasma insulin-like growth factor-I (IGF-1) and leptin. Fifteen subjects (4 males, 11 females) completed two eucaloric intervention phases lasting 21 days each: low EF ("low-EF"; 3 eating occasions/day) and high EF ("high-EF"; 8 eating occasions/day). Subjects were free-living and consumed their own meals using individualized structured meal plans with instruction from study staff. Subjects completed fasting blood draws and anthropometry on the first and last day of each study phase. The generalized estimated equations modification of linear regression tested the intervention effect on fasting serum IGF-1 and leptin. RESULTS Mean (± SD) age was 28.5 ± 8.70 years, and mean (± SD) Body Mass Index was 23.3 (3.4) kg/m2. We found lower mean serum IGF-1 following the high-EF condition compared to the low-EF condition (P < 0.001). There was no association between EF and plasma leptin (P = 0.83). CONCLUSION These results suggest that increased EF may lower serum IGF-1, which is a hormonal biomarker linked to increased risk of breast, prostate, and colorectal cancer.
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Higher Eating Frequency Does Not Decrease Appetite in Healthy Adults.
Perrigue, MM, Drewnowski, A, Wang, CY, Neuhouser, ML
The Journal of nutrition. 2016;(1):59-64
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Abstract
BACKGROUND Consumption of small, frequent meals is suggested as an effective approach to control appetite and food intake and might be a strategy for weight loss or healthy weight maintenance. Despite much speculation on the topic, scientific evidence is limited to support such a relation in the absence of changes to diet composition. OBJECTIVE We examined the effects of high compared with low eating frequency (EF) on self-reported appetite as a secondary outcome in a controlled trial. METHODS We conducted a randomized, crossover intervention trial in 12 participants (4 men, 8 women) who completed 2 isocaloric 3-wk intervention phases of low EF (3 eating occasions/d) compared with high EF (8 eating occasions/d). On the last morning of each study phase, participants completed a 4-h appetite testing session. During the appetite testing session, participants completing the low EF phase consumed a meal at 0800. Participants completing the high EF intervention consumed the same meal spread evenly over 2 eating occasions at 0800 and 1030. Standardized ratings of hunger, desire to eat, fullness, thirst, and nausea were completed every 30 min with the use of paper-and-pencil semianchored 100-mm visual analog scales. A composite appetite score was calculated as the mean of hunger, desire to eat, and the inverse of fullness (calculated as 100-fullness rating). Linear regression analysis compared ratings between low EF and high EF conditions. RESULTS The mean composite appetite score was higher in the high EF condition for the total testing period (baseline through 1200) (P < 0.05) and for the time period from baseline through 1030 (P < 0.001). CONCLUSION The results from this study in 12 healthy adults do not support the popularized notion that small, frequent meals help to decrease overall appetite. This trial was registered at clinicaltrials.gov as NCT02548026.
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Added soluble fiber enhances the satiating power of low-energy-density liquid yogurts.
Perrigue, MM, Monsivais, P, Drewnowski, A
Journal of the American Dietetic Association. 2009;(11):1862-8
Abstract
BACKGROUND Low-energy-density foods with high satiating power may be useful tools for weight management. Energy density of yogurts can range from 0.4 to 1.8 kcal/g. OBJECTIVE To test the effects of added inulin, a soluble fiber, on the satiating properties of low-energy-density and high-energy-density yogurt beverages (16 oz or 472 mL). DESIGN The study followed a within-subject preload design with repeated measures. Each participant completed six conditions, presented in a counterbalanced order. SUBJECTS Participants were 18 men and 20 women, aged 18 to 35 years. INTERVENTION The experimental conditions were two high-energy-density yogurt beverages (440 kcal; 0.9 kcal/g) and two low-energy-density yogurt beverages (180 kcal; 0.4 kcal/g) with or without inulin (6 g) and an equal volume of orange juice (180 kcal). A no beverage control condition was used as well. MAIN OUTCOME MEASURES Repeated ratings of hunger, fullness, and desire to eat and energy consumption at the lunch meal served 120 minutes post-ingestion were the main measures. STATISTICAL ANALYSES PERFORMED Repeated measures analyses of variance were used to analyze motivational ratings and energy and nutrient intakes at the test meal. RESULTS Yogurt beverages and liquid orange juice significantly suppressed appetite and promoted satiety relatively to the no beverage condition. Yogurt beverages had greater satiating power than did orange juice, as evidenced by higher satiety ratings and reduced energy intakes at lunch. The satiating power of low-energy-density yogurt with inulin was comparable to that of high-energy-density yogurt. CONCLUSIONS Energy presented in liquid form can have satiating power. Added fiber can potentiate the satiating properties of low-energy-density liquid yogurts. Adding fiber to low-energy-density foods may be an effective way to suppress appetite and control food intake.
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Genetic taste responses to 6-n-propylthiouracil among adults: a screening tool for epidemiological studies.
Drewnowski, A, Kristal, A, Cohen, J
Chemical senses. 2001;(5):483-9
Abstract
Genetically mediated taste responsiveness to 6-n-propylthiouracil (PROP) has been linked to reduced acceptance of some bitter foods. In this community-based study male (n = 364) and female (n = 378) adults enrolled in a self-help dietary intervention trial were screened for PROP taster status. Respondents, aged 18--70 years, were mailed filter papers impregnated with PROP or with aspartame solutions. They received instructions to rate taste intensity and hedonic preference using nine point category scales. Women rated PROP as more bitter than did men. Both sweetness and bitterness ratings were lower for older adults. Taste responsiveness to PROP was unrelated to body mass index in women or men. Higher bitterness ratings for PROP were weakly associated with higher sweetness ratings for aspartame, but were unrelated to sweet taste preferences. Successful administration of PROP filter papers by mail suggests new avenues for the screening of taste phenotypes in epidemiological studies.