Cumulative Food Intake Curve Research Articles

Automatic Analysis of Food Intake and Meal Microstructure Based on Continuous Weight Measurements.

The structure of the cumulative food intake (CFI) curve has been associated with obesity and eating disorders. Scales that record the weight loss of a plate from which a subject eats food are used for capturing this curve; however, their measurements are contaminated by additive noise and are distorted by certain types of artifacts. This paper presents an algorithm for automatically processing continuous in-meal weight measurements in order to extract the clean CFI curve and in-meal eating indicators, such as total food intake and food intake rate. The algorithm relies on the representation of the weight-time series by a string of symbols that correspond to events such as bites or food additions. A context-free grammar is next used to model a meal as a sequence of such events. The selection of the most likely parse tree is finally used to determine the predicted eating sequence. The algorithm is evaluated on a dataset of 113 meals collected using the Mandometer, a scale that continuously samples plate weight during eating. We evaluate the effectiveness for seven indicators and for bite-instance detection. We compare our approach with three state-of-the-art algorithms, and achieve the lowest error rates for most indicators (24 g for total meal weight). The proposed algorithm extracts the parameters of the CFI curve automatically, eliminating the need for manual data processing, and thus facilitating large-scale studies of eating behavior.

An analysis of dietary restraint and obesity using a dynamic model of cumulative food intake curves

BackgroundIn 1980, Kissileff et al. developed the universal eating monitor permitting investigators to calculate cumulative food intake curves. In this landmark study, cumulative food intake curves were fit using linear and quadratic functions. Yet, these models are artificial since cumulative food intake will never decrease, but rather saturate toward a carrying capacity.Methods: We used the Verhulst differential equation model that describes rapid growth followed by saturation to a carrying capacity and estimated model parameters for different food intake curves. The Verhulst model consists of two parameters, r (exponential growth rate) and the carrying capacity (K). Model parameters were calculated for unrestrained and restrained eaters who were guided to eat 1) as much as they feel comfortable with and 2) and as much as you can.Results: Model parameters were r=0.04, K=1500 g for the unrestrained eat as much as you can condition, and r=0.14, K=450 g for the unrestrained eat as much as you feel comfortable with condition. For restrained eaters, the eat as much as you can condition yielded r=0.05, K=1100 g while the eat as much as you feel comfortable with condition generated the parameters r=0.06, K=800 g.ConclusionNormalizing all cumulative food intake curves differentiated unrestrained eaters who were directed to eat as much as they could from all other scenarios. Mechanistically, the exponential growth rate parameter, r, associated with early increases in the rate of food intake was nearly three times larger than growth rates in all other cases. Identifying and classifying individuals who exhibit a high value of r can be useful for detecting and potentially changing eating rates to decrease energy intake.

No evidence for effects of negative emotions on eating behaviour in overweight children

Negative emotions have been hypothesised to trigger a short-term eating pattern in the obese that leads to a high calorie intake. The present study induced emotions of different quality (negative, neutral, positive) and compared laboratory eating behaviour in overweight and normal weight children. No significant emotion related differences in cumulative food intake curves during a laboratory meal were found. Results point to an adequate regulation of hunger and satiety in children, which possibly cannot be maintained during adulthood.

Consistency of food intake over four eating sessions in the laboratory

Objective The aim of this study was to test the consistency (repeatability) of laboratory measures of food intake, including eating microstructure (cumulative food intake curves), in non-obese humans across four eating sessions, each separated by 1 week. A secondary aim was to test the effect of dietary restraint on the food intake of female participants. Methods Mixed model analyses were used to compare average food intake across sessions, and intraclass correlation coefficients (ICC) were employed to compare within subject variability to total variance. High and low restraint females and low restraint males consumed four lunches in a Universal Eating Monitor (UEM) laboratory. The lunches consisted of one type of sandwich (chicken salad sandwich squares) or three types of sandwiches (chicken salad, ham, and turkey sandwich squares) presented in counterbalanced order. Results Measures of food intake were stable for men and women, regardless of sandwich variety. In females, level of dietary restraint (high vs. low) did not significantly affect food intake. Discussion The results indicate that eating behavior in the laboratory is sufficiently stable over time to justify evaluation of interventions designed to alter food intake using within subject designs.

Food intake patterns and cumulative food intake curves in restrained eating women and in women with binge-experiences

Food intake patterns and cumulative food intake curves in restrained eating women and in women with binge-experiences

Diet-induced thermogenesis and cumulative food intake curves as a function of familiarity with food and dietary restraint in humans

Cumulative food intake curves and diet-induced thermogenesis were recorded in women during four-course solid-food lunches, consisting of familiar and unfamiliar food, offered in ad lib or restricted portions, in order to assess a possible relation between eating behaviour on the one hand and a reflection of internal processes and subject characteristics on the other. The subjects were characterized as normal weight restrained, normal weight unrestrained, and overweight restrained. A negative relation was found between degree of restraint and deceleration of the cumulative food intake curve during the ad lib courses of any menu, and between degree of restraint and diet-induced thermogenesis ( p < 0.001). Consequently, a positive relation was found between deceleration of the cumulative food intake curves during the ad lib courses of any menu and diet-induced thermogenesis ( p < 0.001). Diet-induced thermogenesis during the first serving of a meal consisting of unfamiliar food was significantly higher in all groups than during the other two times, when meals consisting of more familiar food were served (+0.98%; 0.71%, p < 0.05).

Restrained eating, obesity, and cumulative food intake curves during four-course meals

A four-course meal was presented to six obese and 18 normal weight women in which the second course was eaten ad libitum and the other three courses were fixed in amount. Eating behaviour was observed directly and intake was monitored via an electronic scale built into the table under the plate. Intake deceleration was observed in the normal weight women who scored low on the Herman-Polivy (1980) restraint questionnaire and on the cognitive restraint factor (F1) of Stunkard and Messick's (1985) questionnaire, whereas the normal weight and obese restrained women displayed linear cumulative food intake. In all groups, if deceleration occurred in the second course it was usually identical in the third and fourth courses, and constant eating rate persisted from the second course to the later courses. Food-specific eating rates were positively correlated to relative palatability, and removed deviation from linearity in cumulative intake over the four courses.

Deceleration in cumulative food intake curves, changes in body temperature and diet-induced themogenesis

In order to assess the relationship between the shape of the cumulative food intake curve and a reflection of internal processes, eating behaviour, postprandial thermogenesis, and skin and core temperature of normal weight restrained and unrestrained eating women and of obese restrained eating women were recorded during four-course solid food lunches, eaten in a laboratory setting (respiration chamber) at a constant ambient temperature of 22°C. The skin temperature (upper arm, upper leg, liver proximity) and core temperature were measured constantly from one hour prior to until two hours after the lunch. Normal weight unrestrained eaters displayed decelerated cumulative food intake curves and an increase in the liver temperature data of 0.8–1.5°C, from the beginning of the meal onwards, remaining high until 60–90 minutes after the meal was consumed. The postprandial thermogenesis of normal weight was on average 8.1±1.3%, calculated over two and a half hours from the beginning of the meal. Overweight and normal weight restrained eaters displayed linear cumulative food intake curves, almost no changes in skin and core temperatures and a postprandial thermogenesis of 4.2±0.3% and 4.8±0.7%, calculated over two and a half hours from the beginning of the meal onwards. In conclusion, deceleration in cumulative food intake curves is positively correlated with a temperature increase in the skin in the proximity of the liver, and with postprandial thermogenesis.

The shape of the cumulative food intake curve in humans, during basic and manipulated meals

The shape of the cumulative food intake curve of normal weight and obese women was studied during solid food lunches, artificially prolonged meals, and energetically enriched meals eaten in a laboratory setting. Subjects (86 normal weight, 50 obese) displayed consistent eating behaviour over 3–6 repeated meals, with marked differences between individuals. Aspects of eating behaviour were reflected in decelerated and nondecelerated (or linear) cumulative intake curves depending on changes or no changes in eating rate during the course of a meal, respectively. A change in eating rate was generally related to a decrease in bite size, with bite rate remaining constant, from the third temporal quarter of the meal onwards, resulting in a decelerated cumulative intake curve. The nondecelerated (linear) cumulative intake curve does not show this change in eating rate: in the first three temporal quarters bite size and bite rate were constant, whereas in the fourth temporal quarter bite size decreased slightly, compensated by a small increase in bite rate. Intraindividual ranges for meal parameters such as chewing time per bite, bite interval and initial eating rate indicated consistency of individual eating behaviour. In manipulation experiments with a subset of 21 subjects in which meals were artificially prolonged by an interval of 8 min, the cumulative intake curves did not differ significantly from the original cumulative intake curves in 10 nondecelerated (linear) eaters, but showed a change towards nondecelerated curves in 8 out of 11 decelerated eaters. In manipulation experiments with a subset of 34 subjects, who consumed similar meals, but energetically enriched by addition of either fat, protein, or carbohydrates, 25 of these subjects showed no change in the shape of their cumulative intake curves.

The anorectic action of peripheral 5-HT examined in the runway: evidence for an action on satiation.

The hypothesis that systemically administered 5-hydroxytryptamine (5-HT) reduces feeding by a specific action on satiation and satiety processes was examined using a food-rewarded runway task. Over the course of 15 successive trials, with food available for 2 min on each trial, the development of satiation was monitored following treatment with 5-HT (1 and 2 mg/kg SC) and saline. The 5-HT failed to alter runway performance over the early trials, but then induced marked decrements in running speed and food intake. Analysis of cumulative food intake curves showed that 5-HT significantly reduced food intake beginning at the point where a decline in the rate of feeding was observed under control conditions. These results indicate that 5-HT exerts its anorectic effect only after some food has been ingested, and support the hypothesis that 5-HT accelerates the development of satiation and satiety.

Effects of changes in palatability on food intake and the cumulative food intake curve in man

This study was undertaken to quantify the relationship between palatability ratings and food consumption and to determine whether the initial rate of eating was affected by changes in food palatability without a change in nutrient content. Both men and women were given small samples of foods at a brief exposure taste test and asked to rate how much they liked or disliked them on a 9-point scale (like extremely to dislike extremely). Those who gave at least a 2-point difference in rating between a banana colada frozen yogurt drink with and without adulteration with cumin were given these foods to eat to satiety on non-consecutive days, and the same 9-point scale was used to rate these foods after they had been eaten as meals. Cumin was used as an adulterant because it is not intrinsically unpalatable, but is not liked by many individuals in yogurt-based foods. Intake was approximately 100 g different for every unit of difference on the scale, and higher for liked than disliked food. Intake was significantly different between the adulterated and unadulterated meals. The percentage of variance explained by the difference in palatability was 34% of the total variance but was 67% of the variance within subjects. Correlation between intake and ratings were poor across subjects for both palatability levels (i.e. adulterated and unadulterated). The initial rate of eating was significantly higher under the better liked than under the less liked food. These results indicate that quantification of effects of hedonic ratings on intake within subjects is possible, but that hedonic ratings may not be good discriminators of intake differences between subjects. The initial rate of eating reflects partly on palatability.

A Quadratic Equation Adequately Describes the Cumulative Food Intake Curve in Man

A quadratic equation adequately describes the cumulative food intake curve in single-course meals in non-obese men and women. Intake of the meal and both the linear and quadratic coefficients of the equation were larger in absolute value in men than in women. The quadratic coefficient was negative. The coefficients have a simple physical interpretation. The linear coefficient is the initial rate of eating, and the quadratic is half the rate of deceleration (in absolute value). We can therefore say that men exhibit a higher initial rate of eating but also decelerate faster than women, on the test diet used in this study. There were no differences in intake or the coefficients of the cumulative intake curve owing to visual cues. It is suggested that this difference from other studies was because, in this study, the reservoir was wide, not narrow, and because visual cues operate to control intake only when they induce rapid changes in perception of the amount consumed. Finally, intake was less variable in the laboratory than it was outside the laboratory, but the sex difference in intake persisted outside the laboratory. It is suggested that the quadratic equation could be useful for characterizing factors that lead to changes in the rate of eating during the course of a meal and that such changes might have diagnositic value in assessing eating disorders.

Increased thermal body insulation: relationship to the development of obesity.

Increased thermal body insulation: relationship to the development of obesity.

Relationship between serum amino acid concentration and fluctuations in appetite.

Relationship between serum amino acid concentration and fluctuations in appetite.