Food Intake In People Research Articles

127-OR: The Effect of Tirzepatide during Weight Loss on Metabolic Adaption, Fat Oxidation, and Food Intake in People with Obesity

We hypothesized that tirzepatide (TZP) causes body weight loss by reducing food intake and, according to pre-clinical studies, decreasing metabolic adaptation during weight loss. In a randomized blinded clinical trial in people with obesity (PWO) undergoing caloric restriction, we investigated the effect of TZP vs Placebo (PBO) on energy metabolism after targeting a 10% (±2%) weight loss. In this 18wk phase 1 study, 55 PWO, were randomized (1:1) to TZP 15 mg or PBO (mean baseline body weight 102.5 vs 103.1 kg, respectively). The primary objective was to investigate the change from baseline in sleeping metabolic rate (SMR) measured by whole-room indirect calorimetry. Secondary measures were changes in 24-hr sedentary energy expenditure, 24-hr respiratory quotient (RQ), sleeping RQ, substrate utilization, body composition (BC) and food intake. TZP caused greater weight loss than PBO (-16.7 kg vs -8.3 kg; p<0.001). The decreases in SMR and 24-hr energy expenditure were not different between groups after adjusting for changes in body weight and BC. However, TZP significantly reduced 24-hr RQ and sleeping RQ compared to PBO; thus, significantly increasing fat oxidation while decreasing carbohydrate and protein oxidation rates. TZP also significantly reduced food intake. Overall, TZP did not affect metabolic adaptation but significantly increased fat oxidation. Disclosure E.Ravussin: Advisory Panel; Novartis, Research Support; Eli Lilly and Company, Novartis AG. A.Haupt: Employee; Lilly, Stock/Shareholder; Lilly. G.Sanchez-delgado: Research Support; Eli Lilly and Company, Novo Nordisk, Abbott, Maastricht instruments, Vyaire Medical, ParvoMedics, Cosmed, Speaker's Bureau; Eli Lilly and Company. C.K.Martin: Board Member; EHE Health, Wondr Health, Other Relationship; ABGIL, Research Support; Pack Health, Evidation Health, Lilly, WW International, Inc. H.Nishiyama: None. J.Li: Employee; Eli Lilly and Company, Stock/Shareholder; Eli Lilly and Company. S.Urva: Employee; Eli Lilly and Company, Stock/Shareholder; Eli Lilly and Company. E.J.Pratt: Employee; Eli Lilly and Company. T.Coskun: Employee; Eli Lilly and Company, Stock/Shareholder; Eli Lilly and Company. Z.Milicevic: Employee; Eli Lilly and Company. Funding Eli Lilly and Company

Sleep duration and food intake in people with type 2 diabetes mellitus and factors affecting confectionery intake.

We carried out a cross-sectional study of people with type 2 diabetes mellitus to elucidate the association between sleep duration and food intake. Overall, 2,887 participants with type 2 diabetes mellitus (mean age 63.0 years; 61.1% men; mean glycated hemoglobin level 7.5%) were included in this study. The participants' self-reported dietary habits and sleep duration were evaluated using a brief self-administered dietary history questionnaire and Pittsburgh Sleep Quality Index, respectively. The participants were categorized into thefollowing four groups based on sleep duration: <6, 6-6.9, 7-7.9 (reference) and ≥8 h. No significant differences were observed between the groups regarding energy intake (kcal/day), absolute intake (g/day) or relative intake (% energy) of carbohydrates, total fat, proteins and fibers. However, confectionery intake was higher in the <6 h group and lower in the ≥8 h group than in the reference group after adjustment for confounding factors. In multivariate analysis, sleep durations <6 h and ≥8 h significantly correlated with increased (95% confidence interval 0.55 to 3.6; P= 0.0078) and decreased (95% confidence interval -4.0 to -0.32; P=0.021) confectionery intake, respectively. Confectionery intake was positively correlated with female sex, glycated hemoglobin level and dyslipidemia, whereas it was negatively correlated with alcohol consumption and current smoking status. Short sleep duration is associated with high confectionery intake in people with type 2 diabetes mellitus; this might disturb their glycemic control. Therefore, short sleepers with type 2 diabetes mellitus could improve their glycemic control by avoiding confectionery intake and maintaining adequate sleep duration.

Biomedical gastronomy in the interventions of smell and taste disorders in ‘altered eating’

Biomedical gastronomy in the interventions of smell and taste disorders in ‘altered eating’

Design and Implementation of a Smart Seawater Aquarium System Based on Artificial Intelligence of Things Technology

In recent years, single societies and aging societies around the worldwide increasingly seen the emerging problem of loneliness and the growing need for companionship. To satisfy the need, the population of pet keepers is growing, and the proportion of households with pets is increasing. It is normal to have pets at home. Pet fish are kept not only for companionship but also to relieve the stress accumulated throughout the day, and they can also improve the quality of life and health of older individuals. Having a pet can help reduce anxiety and increase food intake in people with medical conditions. This article proposes a smart seawater aquarium system based on the artificial intelligence of things (AIoT) technology to lower the knowledge threshold for keeping seahorses or other marine fish as pets. The proposed system provides seawater fish owners with safe and convenient feeding methods and more pet-friendly and user-friendly choices of interactive pet care and improves the comfort and survival rate of marine life in seawater aquariums. This smart seawater aquarium system can automatically or manually adjust water quality, water temperature, and oxygen content in water, change the water, feed fish, and monitor underwater fish in real time. It solves the problem of neglecting pet fish and the difficulty of maintaining seawater aquariums. Moreover, the proposed system incorporates a cloud-based information system and a web-based platform for data transmission and interface control, and it has achieved the purposes of remote and local monitoring of the aquarium.

Influence of social-normative information on the modeling of food-related decisions

Social modeling is a powerful influence on people's food intake: When there is a clear and consistent norm, people eat more when eating with someone who eats a lot and eat less when eating with someone who eats only a little. In three studies, the present research examined how clear versus ambiguous social-normative information influences the modeling of food-related decisions. Using a novel online decision-making paradigm, female participants (total N = 1042) were provided with information about how many cookies previous participants had supposedly selected (no information was provided in the control condition), and then decided how many cookies they would choose for a snack. When there was a clear and consistent norm, the typical social modeling effect was observed. When there was a small number of “dissenters” whose responses conflicted with the norm set by the majority, participants' cookie selection still conformed to the behaviour of the majority (Studies 1 and 2). It was only when the behaviour of the previous participants was highly ambiguous that participants behaved as if they had been given no normative information (Study 3). By demonstrating that, except in extreme cases, people use the available information to discern a social norm that influences their behaviour, these findings highlight the power of social norms related to food-related decisions.

Social Modeling of Virtual Healthy Food Intake

People tend to adapt the amount of their food intake to that of others around them. This so-called social modeling of eating has been extensively studied over the past decades. The current study complements these experiments and aims to investigate social modeling of healthy food intake using a video paradigm in which a virtual model consumed either a small or a large portion of apple. In addition, it was tested whether modeling effects of a virtual female confederate were equally strong in male and female participants. Thirty participants (13 female, 17 male) completed the low norm condition in which a virtual model consumed 30 g of apple. Another 30 participants (17 female, 13 male) were allocated to the high norm condition in which a virtual model consumed 100 g of apple. Participants completed an irrelevant task, after which their own intake of apple was measured. Average intake in the low norm condition was 3 g, average intake in the high norm condition was 26 g (p &amp;lt; 0.001). In conclusion, participants adapted their intake to that of the virtual model. This effect was found irrespective of gender; female and male participants equally adapted their intake to that of a female virtual model. Stimulating food intake via a virtual model in people who have difficulty to meet dietary requirements or inhibiting food intake in people who tend to consume too much would be interesting new steps in the development of healthcare applications.

Deforestation reduces fruit and vegetable consumption in rural Tanzania

SignificanceTwo billion people across the planet suffer from nutrient deficiencies. Dietary diversification is key to solving this problem, yet many food and nutrition security policies, especially in low- and middle-income countries, still focus on increasing agricultural production and access to sufficient calories as the main solution. But calories are not all equal. Here, we show how deforestation in Tanzania caused a reduction in fruit and vegetable consumption (of 14 g per person per day) and thus vitamin A adequacy of diets. Using a combination of regression and weighting analyses to generate quasi-experimental quantitative estimates of the impacts of deforestation on people's food intake, our study establishes a causal link between deforestation and people's dietary quality.

The influence of emotion on eating behavior

<p id=p00010>Eating behavior is not only regulated by the biological needs of people, but is also affected by emotional states, motivations, diseases, and more. There is a complex relationship between emotion and eating behavior. Consuming food can influence peoples emotion. On the other hand, food attention, subjective appetite, and food intake can be influenced by emotion. Many studies have focused on emotional eating due to negative emotions. However, fewer studies focus on the effect that positive emotion has on eating behavior. The relationship between positive emotion and eating behavior is still controversial, as the relationship is underrepresented in research. The present study analyzed the eating behavior of clinical and non-clinical individuals who were affected by negative or positive emotions, and further explored the neurophysiology of eating behaviors and the various theories of the effect that emotions have on eating behaviors. The results showed that negative emotion increased attentional bias and intake for food and subjective appetite in the general population. This process was also affected by other factors; for example, modest women may restrict their food intake while experiencing negative emotions, so they may regain a sense of control which would offset the unpleasant feelings they were experiencing. In this study, there were two results regarding the effect that positive emotion has on eating behaviors. One theory was that positive emotions broaden momentary thought-action repertoires of people, which in turn builds their endurance. This leads us to believe that people resist food intake after positive emotion is induced. However, contrarily, positive emotion could increase hedonistic behavior in people, thus increasing food intake to maintain the experience of pleasure. Negative emotion increased both attention bias for food cues and subsequent intake in people with bulimia nervosa and binge eating disorders. Negative emotion causes decreased food intake in people suffering from anorexia nervosa. Positive emotion decreased binge eating in people with bulimia nervosa and binge eating disorders and relieved restrictive eating behaviors in people with anorexia nervosa. According to the reward theory, negative emotion can enhance reward sensitivity toward food. Following increased food intake, this process may show a synergy effect in the amygdala, insula, orbitofrontal cortex, striatum, and ventromedial prefrontal cortex. Negative emotion ruins the inhibitory control of individuals, meaning that they may begin to overeat, in association with the activation of the anterior cingulate cortex. According to self-related theory, negative emotion induces negative self-awareness. People can show attention bias due to immediate environmental stimulus, as overeating is meant to help people escape from their own negative self-awareness. Placing their attention on binge eating allows people with bulimia or other binge eating disorders to avoid dealing with information or environmental stimulus that may be hurtful. From the perspective of social culture, most eating behaviors with positive emotion have some special or celebratory meaning which increases the hedonic-oriented eating behavior of the individual. In general, the association between emotion and eating behavior has a certain regularity to follow. In the study, during a negative emotion, an individual’s eating behavior manifested in an extreme, unhealthy pattern, whether that meant an increased or decreased food intake. This study found a direct association between emotion and eating behavior; However, social culture, symbolism and connotation of certain foods, and an individual’s default eating styles (disinhibited and restrained eating) should be considered alongside the influence that emotion has on eating behaviors. In addition, most past studies self-reported food intake and subjective appetite as recorded by the individuals as the measurement. Future studies should adopt neuro-physiological methods to explore the effect of emotion on eating behavior and study a small set of neurons in the hypothalamus which regulates appetite, for example.

The effect of restrained eating on acute stress-induced food intake in people with obesity

Restrained eating, defined as a form of intense dieting or restrictive food intake of specific macronutrients or types of food with sporadic episodes of overeating, results in an increased risk of overweight and obesity. Acute stress situations cause irregular eating patterns and are connected to restrained eating. Therefore, the present study investigates the effect of high/low restrained eating on eating behavior in people with obesity after standardized acute stress induction as well as resting condition. Fifty men and women with obesity (BMI: 33.62 ± 3.93 kg/m2) were categorized into high restrained eaters (HRE) and low restrained eaters (LRE). The total energy intake was measured during a standardized laboratory meal after a resting and stress condition (Trier Social Stress Test) on two separate days. HRE and LRE showed differences in the total energy intake in response to acute stress but not after resting condition (F(1, 47) = 9.188, p = .004, η2 = 0.164). Lower total energy intake after stress compared to resting condition could be observed in HRE (t (23) = −2.617, p = .015). LRE showed higher total energy intake after stress than after resting condition (t (25) = 2.155, p = .041). The present data suggest that restrained eating behavior might be an influencing factor for stress-induced eating in obesity. It is highly necessary to understand the association between restrained eating behavior, acute stress and obesity for the improvement of the behavioral intervention of dietary restriction.

High/low cortisol reactivity and food intake in people with obesity and healthy weight

Increased food intake, termed “comfort eating”, is a pathologic coping mechanism in chronic stress. Cortisol reactivity under stress is a potent predictor of stress-induced eating behavior affecting the body mass index (BMI). However, cortisol reactivity and food intake under stress in people with obesity has not been evaluated. The aim of this study was to investigate the effect of high/low cortisol reactivity on food intake in people with obesity and healthy weight test controls, following standardized stress induction and a resting condition. Thirty-six men and women with obesity (BMI: 33.00 ± 3.23 kg/m²), as well as 36 age- and gender-matched healthy weight controls (BMI: 21.98 ± 1.81 kg/m²) were categorized into high cortisol reactors (HCR) and low cortisol reactors (LCR) in the Trier Social Stress Test (TSST). Following the TSST and a resting condition, the food intake of all participants was recorded in a standardized laboratory meal. Obese HCR demonstrated a significantly higher food intake than LCR (t (34) = −2.046, p ≤ 0.05). However, there were no significant differences between HCR and LCR in the healthy weight controls (p = 0.26). In addition, HCR of the people with obesity showed lower values in the emotion coping strategy of cognitive reappraisal than obese LCR (t (32) = 2.087, p ≤ 0.05). In conclusion, the magnitude of the cortisol reactivity to stress predicts stress-induced food intake in people with obesity, but not in the healthy weight controls. Limited use of cognitive reappraisal in emotion regulation in the obese HCR may be a marker of vulnerability to stress-induced eating.

Embedded design consideration for the implementation of food intake monitoring system:validated using LabVIEW software

Memory loss is a common problem found among old people, the person may forget mealtime altogether due to memory loss. This paper proposes an idea for a monitoring system which will monitor the old people food intake from a remote place and generate an alarm locally. A wearable system is designed usingpiezoelectric sensor that will sense the trachea movement during food ingestion and produces an output signal with variations in the frequencies over time. Based on the detected frequency, food type is classified. Food classification algorithm is depends on Time-Frequency analysis of the piezoelectric output and the wearable design transmits the signals to PC via Bluetooth module. The received signal is processed by LabVIEW and accuracy is tested.

Hunger, taste, and normative cues in predictions about food intake

Normative eating cues (portion size, social factors) have a powerful impact on people's food intake, but people often fail to acknowledge the influence of these cues, instead explaining their food intake in terms of internal (hunger) or sensory (taste) cues. This study examined whether the same biases apply when making predictions about how much food a person would eat. Participants (n = 364) read a series of vignettes describing an eating scenario and predicted how much food the target person would eat in each situation. Some scenarios consisted of a single eating cue (hunger, taste, or a normative cue) that would be expected to increase intake (e.g., high hunger) or decrease intake (e.g., a companion who eats very little). Other scenarios combined two cues that were in conflict with one another (e.g., high hunger + a companion who eats very little). In the cue-conflict scenarios involving an inhibitory internal/sensory cue (e.g., low hunger) with an augmenting normative cue (e.g., a companion who eats a lot), participants predicted a low level of food intake, suggesting a bias toward the internal/sensory cue. For scenarios involving an augmenting internal/sensory cue (e.g., high hunger) and an inhibitory normative cue (e.g., a companion who eats very little), participants predicted an intermediate level of food intake, suggesting that they were influenced by both the internal/sensory and normative cue. Overall, predictions about food intake tend to reflect a general bias toward internal/sensory cues, but also include normative cues when those cues are inhibitory. If people are systematically biased toward internal, sensory, and inhibitory cues, then they may underestimate how much food they or other people will eat in many situations, particularly when normative cues promoting eating are present.

Conflicting internal and external eating cues: Impact on food intake and attributions.

Social factors have a powerful influence on people's food intake but people typically fail to acknowledge the influence of such external cues, instead explaining their food intake in terms of factors such as how hungry they are. We examined whether the tendency to explain one's food intake in terms of internal cues (i.e., hunger) rather than external cues (i.e., other people's behavior) would be apparent when those cues are in conflict with one another. Female participants (n = 104) took part in a pizza taste test after having been food deprived for 18-hr or after consuming a meal-replacement preload. Half of the participants were also exposed to a social norm that conflicted with their deprivation condition: deprived participants were exposed to a low-intake norm, whereas preloaded participants were exposed to a high-intake norm. After completing the taste test, participants indicated the extent to which their food intake was influence by how hungry they were and how much other people ate. Deprived participants ate less when exposed to a low-intake norm than when no norm was present, but reported that the behaviors of others had no impact on their food intake. In contrast, preloaded participants did not eat significantly more when exposed to a high-intake norm, but reported that the behavior of others made them eat more. Participants are generally inaccurate in the attributions they make for their food intake, and we suggest that these inaccuracies may be because of motivated misreporting. (PsycINFO Database Record

What does it mean to eat an appropriate amount of food?

Norms of appropriateness have been used to account for the influence of a variety of external eating cues (e.g., social factors, portion size) on people's food intake. What is less clear is what, exactly, “appropriate” means. This study explored participants' conceptions of appropriate food intake. Two separate samples were included in this study: 121 university students (73% women) and 107 community members (100% women). Participants were asked to rate the extent to which several statements reflected the concept of “appropriate food intake” or “normal food intake” (1=Does not capture the definition at all; 7=Captures the definition perfectly). These statements included items referring to external eating cues (e.g., “Eating as much as other people”, “Eating the entire portion of what you are served”) and items referring to internal eating cues (e.g., “Eating an amount that will make you feel satisfied”) or nutritional needs (e.g., “Eating a healthy amount”). Repeated measures ANOVAs indicated that participants consistently defined appropriate/normal intake in terms of internal eating cues and nutritional needs. In contrast, despite evidence indicating that perceptions of how much is an appropriate amount to eat are affected by external eating cues, external eating cues were ignored in participants' definition of appropriate/normal intake. The disconnect between how people define appropriate intake (i.e., in terms of internal cues) and what research shows affects norms of appropriateness (i.e., external cues) may reflect people's general unwillingness to acknowledge the influence of external eating cues on their food intake.

Modelling of food intake in Brazil and Germany: Examining the effects of self-construals

The current research focused on the influence of informational eating norms on people's food intake, and examined whether this influence was moderated by participants' self-construal levels. In two experiments, a two (intake norm manipulation: low vs. high) by two (self-construal manipulation: interdependent versus independent) between-participant factorial design was used. The studies were conducted in Brazil (Experiment 1) and in Germany (Experiment 2) as participants' self-construal levels differ between these countries. In Experiment 1, results indicated that participants exposed to a high-intake norm ate more than participants exposed to a low-intake norm. However, self-construal was not found to moderate the influence of food intake norms on participants' intake. In Experiment 2, replicating the results of Experiment 1, exposure to a high-intake norm increased participants' food intake, but self-construals again did not moderate modelling effects on food intake. Although differences in individuals' self-construal were found between both countries, they did not affect the magnitude of modelling effects on eating. Our studies provide evidence for cross-cultural similarity in the extent to which Brazilian and German female young adults are vulnerable to modelling effects on food intake, independent on their self-construal.

The effect of portion size and unit size on food intake: Unit bias or segmentation effect?

The "unit bias" has been proposed as an explanation for the portion-size effect; people consider a single unit to be an appropriate amount to eat and thus eat more when served a larger unit than when served a smaller unit. We suggest that the unit bias might be better characterized as a "segmentation effect," such that people eat less when a unit of food is separated into smaller subunits, but may eat more than a single unit. Furthermore, we suggest that portion-size effects should be independent of this segmentation effect. In Study 1, female participants (n = 87) were served either a small or large portion of food that was either presented in the form of a single unit or multiple individually wrapped units. In Study 2, female participants (n = 42) were served a fixed portion of food that was either presented in the form of a single unit or multiple units presented on separate plates. Across both studies, there was no evidence that participants prefer to eat a single unit. Participants served multiple smaller units did eat less than did participants served a single larger unit, even when the overall portion size was the same, but the amount eaten was consistently more than a single unit. Furthermore, perceived norms of appropriate intake mediated the effect of unit number on food intake. These findings suggest that a segmentation effect, rather than a unit bias, is driving people's food intake, with implications for designing interventions aimed at reducing excessive food intake.

Effectiveness of a Mediterranean diet intervention for improving food intake in people with serious mental illness

Effectiveness of a Mediterranean diet intervention for improving food intake in people with serious mental illness

Obesity is associated with high serotonin 4 receptor availability in the brain reward circuitry

The neurobiology underlying obesity is not fully understood. The neurotransmitter serotonin (5-HT) is established as a satiety-generating signal, but its rewarding role in feeding is less well elucidated. From animal experiments there is now evidence that the 5-HT(4) receptor (5-HT(4)R) is involved in food intake, and that pharmacological or genetic manipulation of the receptor in reward-related brain areas alters food intake. Here, we used positron emission tomography in humans to examine the association between cerebral 5-HT(4)Rs and common obesity. We found in humans a strong positive association between body mass index and the 5-HT(4)R density bilaterally in the two reward ‘hot spots’ nucleus accumbens and ventral pallidum, and additionally in the left hippocampal region and orbitofrontal cortex. These findings suggest that the 5-HT(4)R is critically involved in reward circuits that regulate people's food intake. They also suggest that pharmacological stimulation of the cerebral 5-HT(4)R may reduce reward-related overeating in humans.

Food intake and blood cholesterol levels of community-based adults with mood disorders.

BackgroundA growing body of literature links nutrition to mood, especially in epidemiological surveys, but there is little information characterizing food intake in people with diagnosed mood disorders.MethodsFood intake obtained from 3-day food records was evaluated in 97 adults with mood disorders, whose diagnoses were confirmed in structured interviews. Information from a population nutrition survey, national guidelines for nutritional intakes (Eating Well with Canada's Food Guide) and North American dietary guidelines (Dietary Reference Intakes) was utilized to evaluate the quality of their food intake.ResultsCompared to the regional nutrition survey data and national guidelines, a greater proportion of study participants consumed fewer of the recommended servings of grains (p < 0.001) and vegetables and fruits (p < 0.05), and less than the lower boundary of the Adequate Macronutrient Distribution Range (AMDR) for α-linolenic acid (p < 0.001). The study sample also had greater intakes of high-fat whole grain products (p < 0.01), processed meats (p < 0.00001), and higher sugar, fat or salty foods (p < 0.00001). Of the 1746 total meals and snacks consumed, 39% were from sources outside the home, suggesting a lack of time devoted to meal preparation. Finally, a subsample of 48 participants agreed to have blood tests: 44% had mild hypercholesterolemia (> 5.2 and ≤ 6.2 mmol/L) and 21% had hypercholesterolemia (> 6.2 mmol/L).ConclusionsMuch research has proposed multiple ways in which healthier diets may exert protective effects on mental health. The results of this study suggest that adults with mood disorders could benefit from nutritional interventions to improve diet quality.

The Smoking Gun in Nicotine-Induced Anorexia

Hypothalamic pro-opiomelanocortin (POMC) neurons are the major source of anorectic melanocortin peptides in the brain. A recent study (Mineur etal., 2011) demonstrates that nicotine directly stimulates arcuate POMC neurons through nicotinic acetylcholinergic α3β4 receptors, suggesting a new mechanism to understand the inverse relationship between tobacco smoking and body weight.