Post-meal Satiety Research Articles

The Role of Tableware Size in Healthy Eating—Effects on Downstream Food Intake

Recent studies show that visual exposure to different portion sizes can lead to portion alterations in subsequent meals, suggesting that manipulations of tableware sizes may also modify portion size perception and downstream eating behaviour. The present study aims to address this novel question by testing 61 male participants (20-40 years; 19.7-41.5 kg·m-2) over three breakfast sessions in a controlled laboratory. In each session, the participant was served a pre-determined breakfast portion in either medium (control; CT), small (SC), or large (LC) jars. Participants were asked to rate post-meal satiety, and then recorded food intake for the rest of the day using Food Records. Our results indicated significant changes in post-meal satiety following the SC or LC condition, compared to CT (SC: 55.3 ± 10.8, LC: 31.0 ± 8.4, CT: 42.1 ± 9.6, F(2, 108) = 25.22, p < 0.001). SC led to a reduction in post-breakfast energy intake (F(2, 108) = 61.28, p < 0.001), but was counteracted by a substantial increase in downstream intake at the following meal (F(2, 108) = 47.79, p < 0.001), resulting in an overall increase in total daily energy intake (F(2, 108) = 11.45, p < 0.001). This study provides the first evidence that small tableware may not be a long-term solution for addressing overeating and related health issues (e.g., obesity), reinforcing the importance of considering downstream intake in eating-related intervention.

Combined effect of eating speed instructions and food texture modification on eating rate, appetite and later food intake

Modifying food texture and eating slowly each reduce appetite and energy intake. No study has evaluated the effect of combining these measures to slow eating speed and determine the effect on appetite. The aim of this study was to investigate whether there is a combined effect of manipulating oral processing behaviours (OPBs) in this manner on self-reported satiety and subsequent food intake. A 2 × 2 design was used with four breakfast conditions in total. Twenty-four participants attended four study visits where they were asked to consume one of two isocaloric fixed-portion breakfasts differing in texture: 1) granola with milk and 2) yogurt with muesli and conserve. Participants consumed each breakfast twice, with verbal instructions to chew slowly at one visit and at a normal rate at another. Consumption was video-recorded to behaviourally code OPBs. Participants completed visual analogue scales of self-reported appetite measures at the beginning of the test session, immediately prior to and immediately after breakfast consumption. They also completed a food diary documenting food intake for the remainder of the day. The breakfast designed to be eaten slowest (the harder-textured meal with instructions to eat slowly) was eaten at a slower rate, with a greater number of chews per bite and a slower bite rate (p < 0.001) compared to the other meals. No differences were observed between the breakfast conditions on subjective measures of post-prandial satiety, or subsequent energy or macronutrient consumption. Results of this study highlight that combined effects of texture and instructions are most effective at reducing eating rate, though eating slower was not shown to enhance post-meal satiety. Reduced eating speed has previously been shown to reduce ad-libitum energy intake. Future research should consider combined approaches to reduce eating speed, to mitigate the risk of overconsumption within meals.

Effects of single plant-based vs. animal-based meals on satiety and mood in real-world smartphone-embedded studies

Adopting plant-based diets high in fiber may reduce global warming and obesity prevalence. Physiological and psychological determinants of plant-based food intake remain unclear. As fiber has been linked with improved gut-brain signaling, we hypothesized that a single plant-based (vegetarian and vegan) compared to an animal-based (animal flesh) meal, would induce higher satiety, higher mood and less stress. In three large-scale smartphone-based studies, adults (nall = 16,379) ranked satiety and mood before and after meal intake. Meal intake induced satiety and higher mood. Plant-based meal choices did not explain differences in post-meal hunger. Individuals choosing a plant-based meal reported slightly higher mood before and smaller mood increases after the meal compared to those choosing animal-based meals. Protein content marginally mediated post-meal satiety, while gender and taste ratings had a strong effect on satiety and mood in general. We could not detect the profound effects of plant-based vs. animal-based meals on satiety and mood.

Sensory specific satiety or appetite? Investigating effects of retronasally-introduced aroma and taste cues on subsequent real-life snack intake

Exposure to sensory cues has been shown to profoundly affect sensory-specific appetite and satiety in empirical settings. The present study aims to understand whether taste and aroma, presented in a real food matrix, can elicit sensory-specific effects on subsequent snack consumption in real life. A total of 61 male participants (final N = 40; 21–39 years; 19.7–41.5 kg·m−2) undertook five breakfast sessions. In each session, participants were served oat puddings of customised, pre-determined portions, which was either plain (used as the control), or with added low or high intensity of vanilla aroma or non-caloric sweetness. Participants were asked to report pre- and post-meal satiety and meal pleasantness using a Satiety Labelled Intensity Magnitude (SLIM) and a hedonic Visual Analogue scale (VAS), respectively. Participants then recorded all-day food intake using standard Food Records, which enabled estimates of individual total, sweet, and non-sweet snack intake. Our results showed that breakfasts with high-intensity aroma or taste led to more significant reductions in hedonic VAS post-breakfast, as opposed to the control or low-intensity conditions (p < 0.05). The total snack intake was maintained at a similar level across the conditions (p > 0.05). Compared to the control or low-intensity conditions, breakfasts with high-intensity vanilla aroma or sweet taste were associated with increased sensory-incongruent (i.e., non-sweet) and decreased sensory-congruent (i.e., sweet) snack intake (non-sweet intake: aroma (F(2, 108) = 59.65, p < 0.001), taste (F(2, 108) = 43.74, p < 0.001); sweet intake: aroma (F(2, 108) = 6.93, p = 0.001), taste (F(2, 108) = 13.94, p < 0.001)). Overall, this study is the first to compare sensory-specific effects of retronasally-introduced aroma and taste on snack intake throughout the day, highlighting the important functional roles of sensory exposures in orientating food choices.

Impact of dietary supplementation with resistant dextrin (NUTRIOSE\xae) on satiety, glycaemia, and related endpoints, in healthy adults

PurposeResistant dextrin (RD) supplementation has been shown to alter satiety, glycaemia, and body weight, in overweight Chinese men; however, there are limited data on its effects in other demographic groups. Here, we investigated the effects of RD on satiety in healthy adults living in the United Kingdom.Methods20 normal weight and 16 overweight adults completed this randomised controlled cross-over study. Either RD (14 g/day NUTRIOSE® FB06) or maltodextrin control was consumed in mid-morning and mid-afternoon preload beverages over a 28-day treatment period with crossover after a 28-day washout. During 10-h study visits (on days 1, 14, and 28 of each treatment period), satietogenic, glycaemic and anorectic hormonal responses to provided meals were assessed.ResultsChronic supplementation with RD was associated with higher fasted satiety scores at day 14 (P = 0.006) and day 28 (P = 0.040), compared to control. RD also increased satiety after the mid-morning intervention drink, but it was associated with a reduction in post-meal satiety following both the lunch and evening meals (P < 0.01). The glycaemic response to the mid-morning intervention drink (0–30 min) was attenuated following RD supplementation (P < 0.01). Whilst not a primary endpoint we also observed lower systolic blood pressure at day 14 (P = 0.035) and 28 (P = 0.030), compared to day 1, following RD supplementation in the normal weight group. Energy intake and anthropometrics were unaffected.ConclusionsRD supplementation modified satiety and glycaemic responses in this cohort, further studies are required to determine longer-term effects on body weight control and metabolic markers.Clinicaltrials.gov registrationNCT02041975 (22/01/2014)

Fermented soybean enhances post-meal response in appetite-regulating hormones among Indonesian girls with obesity

ObjectiveTo assess the post-meal response in appetite-regulating hormones acyl-ghrelin and insulin after fermented soybean (tempeh) consumption in girls with obesity. MethodsA randomized counter-balanced crossover study was conducted using a breakfast (307 kcal, protein: 28%, fat: 23%, and carbohydrate: 55%) containing fermented soybean or isocaloric non-fermented soybean among 13 females (aged 18–20 y; BMI 25–30) after an overnight fast. The outcome variables were plasma acyl-ghrelin, insulin, arginine and score of the visual analog scale (VAS) appetite questionnaire. ResultsWhile no change was observed after the non-fermented soybean meal, plasma acyl-ghrelin decreased by 35% at 30 min and remained below baseline until 120 min after the fermented soybean meal (P < 0.05). Plasma insulin increased after consumption of both meals and fermented soybean meal-induced 30% greater response in insulin at 120 min than non-fermented soybean meal (P < 0.05). Circulating arginine levels were slightly greater (24%) at 120 min after the fermented soybean meal than the non-fermented soybean meal (P < 0.05). No difference in subjective appetite was observed between the fermented soybean meal and the non-fermented soybean meal. ConclusionsFermented soybean meal induced greater response in appetite-regulating hormones compared with non-fermented soybean meal. No difference in post-meal satiety feeling between fermented and non-fermented soybean meal suggests poor sensitivity of the brain to the appetite-regulating hormones among girls with obesity.

Increased oral processing and a slower eating rate increase glycaemic, insulin and satiety responses to a mixed meal tolerance test.

Variations in specific oral processing behaviours may contribute to differences in glucose, insulin and satiety responses to a standardised test meal. This study tested how natural variations in oral processing between slower and faster eaters contribute to differences in post-prandial glucose (PP glucose), insulin response (PP insulin) and post-meal satiety for a standardised test meal. Thirty-three participants with higher risk for type 2 diabetes consumed a standardised test-meal while being video recorded to derive specific oral processing behaviours. Plasma glucose, insulin and satiety measures were collected at baseline, during and post meal. Participants were split into slower and faster eaters using median split based on their eating rates and individual bolus properties were analysed at the point of swallow. There were large variations in eating rate (p < 0.001). While there was no significant difference in PP glucose response (p >0.05), slower eaters showed significantly higher PP insulin between 45 and 60 min (p < 0.001). Slower eaters had longer oro-sensory exposure and increased bolus saliva uptake which was associated with higher PP glucose iAUC. Faster eating rate and larger bolus particle size at swallow correlated with lower PP glucose iAUC. A slower eating rate with greater chews per bite significantly increased insulin iAUC. Faster eaters also consistently rated their hunger and desire to eat higher than slower eaters (p < 0.05). Natural variations in eating rate and the associated oral processing contributed to differences in PP glucose, PP insulin and satiety responses. Encouraging increased chewing and longer oral-exposure time during consumption, may promote early glucose absorption and greater insulin and satiety responses, and help support euglycaemia. ClinicalTrials.gov identifier: NCT04522063.

How full am I? The effect of rating fullness during eating on food intake, eating speed and relationship with satiety responsiveness

Modifying eating behaviours may be an effective strategy to limit excess food intake, such as eating slower and mindfully. We hypothesized that regularly rating fullness whilst eating a standard meal in one course would increase post-meal satiety and reduce intake in a subsequent course during the same sitting. A between-subjects design was employed (n = 65; 75% female; mean age = 26.7 (s.d. = 9.5); mean body mass index = 22.4 (s.d. = 3.3)), with three conditions of within-meal visual-analogue-scale ratings: ‘Fullness’ (rated fullness); ‘Taste’ (rated pleasantness of taste of food); ‘Control’ (rated comfort of room). Fasted participants ate a pasta meal (327 kcal) followed by cookies ad libitum. Appetite ratings were measured at baseline, following each course and for 3-h post-meal. Satiety responsiveness was measured using the Adult Eating Behaviour Questionnaire, Intuitive Eating Scale and by calculating the satiety quotient of the pasta course alone and the whole meal. The primary outcomes were fullness ratings post-pasta course [mean (s.d.): Fullness = 67.1 (21.9); Taste = 64.4 (13.7); Control = 60.2 (21.5)] and cookie intake [mean kcal (s.d.): Fullness = 249 (236); Taste = 279 (231); Control = 255 (208)]. Eating speed was included as a secondary, control outcome [mean (s.d.): Fullness = 59.3 (9.0); Taste = 59.2 (17.7); Control = 60.7 (19.6)]. No evidence for a difference in outcomes was identified between conditions (p > 0.05). Future work could involve testing the impact of rating fullness during multiple meals over a longer period. Secondly, this study explored whether levels of satiety responsiveness influenced the impact of the manipulation on outcomes; however only weak evidence for a relationship with eating speed was found. Finally, only a weak relationship was found between the satiety responsiveness measures, suggesting that different aspects of the underlying construct are being captured.

How is Satiety Affected When Consuming Food While Working on A Computer?

More people working at offices are choosing to eat meals at their desks, making “desktop dining” an increasingly common phenomenon. Previous studies have reported that environmental distractors, such as television viewing, can influence meal intake and subsequent snack intake. However, the impact of stressful mental tasks on eating behavior has received relatively less attention, focusing only on subsequent meal intake or concurrent snack intake. This study sets out to determine whether eating while working influenced current meal energy intake. This research also examined the relationship between dietary restraint status and energy intake. A crossover experimental design was employed requiring participants (14 males and 29 females) to eat pizza quietly and at rest (control), and while working on a computer (work). Measurements included BMI, energy intake, state anxiety, restrained eating behavior, stress levels (pre- and post-eating), and appetite (before and after both work and control sessions). The findings showed that consuming food while working on a computer significantly increased stress but had no influence on energy intake compared to the control condition. However, post-eating hunger levels were significantly higher in the work condition compared to the control condition. As expected, satiety levels decreased significantly from pre- to post-eating for both work and control conditions. In addition, no significant relationship was observed between restrained eating behavior and energy intake in both work and control conditions. These results suggest that eating while working affected satiety of normal weight participants, as indicated by the significant difference in post-meal satiety levels between work and control conditions.

Improved Appetite Ratings with Addition of Self-monitoring Wearable Device to an 8-week Weight Loss Intervention Focused on Reducing Eating Rate (P16-005-19)

ObjectivesSubjective hunger, satiety, and appetite impact energy intake, so interventions addressing these are needed for weight management. This study examined effects on hunger, satiety, and appetite ratings when adding a self-monitoring wearable device to an 8-week weight loss intervention focused on reducing eating rate and dietary energy density, while increasing energy expenditure. The wrist-worn Eat Less Move More (ELMM) device tracks eating rate in seconds between bites, by time stamp and detection of wrist-roll motion, and tracks bites and steps taken. MethodsSeventy-two adults with overweight or obesity (age, 37.7 ± 15.3 years; BMI, 31.3 ± 3.2 kg/m2) were randomized into two groups: intervention workbook only, or intervention workbook plus device. Before and after the intervention, participants consumed a standardized laboratory test meal after an overnight fast, and rated their hunger, satiety, desire to eat, and thirst on Visual Analog Scales (VAS) pre- and post-meal, 20 minutes post-meal, and 60 minutes post-meal initiation. ResultsA 2 × 2 repeated measures MANOVA with fasting VAS ratings showed a significant time by group interaction (Wilks’ lambda = 0.81, F4,66 = 4.00, P = 0.007, partial eta squared = 0.19). Follow-up analyses showed a significant time by group effect for hunger (F1,69 = 9.56, P = 0.003, partial eta squared = 0.12), satiety (F1,69 = 5.23, P = 0.025, partial eta squared = 0.07), and desire to eat (F1,69 = 5.73, P = 0.02, partial eta squared = 0.08), but not for thirst. Post-meal analyses showed a significant group difference when controlling for total amount consumed (grams) and eating rate (grams/minute) (Wilks’ lambda = 0.75, F4,64 = 5.24, P = 0.001, partial eta squared = 0.25). Follow-up post-meal analyses showed a significant group effect for satiety (F1,67 = 7.02, P = 0.01, partial eta squared = 0.10), but not for hunger, desire to eat or thirst. Thus, participants who had used the self-monitoring device reported reduced pre-meal hunger, increased satiety, and reduced desire to eat, as well as increased post-meal satiety, when compared to those who had not used the device. ConclusionsThese findings demonstrate that the addition of a self-monitoring device to a weight loss intervention focused on reducing eating rate, decreasing energy density, and increasing energy expenditure may be beneficial. Funding SourcesThe Obesity Society.

Using neuroimaging to investigate the impact of Mandolean\xae training in young people with obesity: a pilot randomised controlled trial

BackgroundSlowing eating rate using the Mandolean® previously helped obese adolescents to self-select smaller portion sizes, with no reduction in satiety, and enhanced ghrelin suppression. The objective of this pilot, randomised trial was to investigate the neural response to food cues following Mandolean® training using functional Magnetic Resonance Imaging (fMRI), and measures of ghrelin, PYY, glucose and self-reported appetite.MethodTwenty-four obese adolescents (11–18 years; BMI ≥ 95th centile) were randomised (but stratified by age and gender) to receive six-months of standard care in an obesity clinic, or standard care plus short-term Mandolean® training. Two fMRI sessions were conducted: at baseline and post-intervention. These sessions were structured as an oral glucose tolerance test, with food cue-reactivity fMRI, cannulation for blood samples, and appetite ratings taken at baseline, 30 (no fMRI), 60 and 90 min post-glucose. As this was a pilot trial, a conservative approach to the statistical analysis of the behavioural data used Cliff’s delta as a non-parametric measure of effect size between groups. fMRI data was analysed using non-parametric permutation analysis (RANDOMISE, FSL).ResultsFollowing Mandolean® training: (i) relatively less activation was seen in brain regions associated with food cue reactivity after glucose consumption compared to standard care group; (ii) 22% reduction in self-selected portion size was found with no reduction in post-meal satiety. However, usage of the Mandolean® by the young people involved was variable and considerably less than planned at the outset (on average, 28 meals with the Mandolean® over six-months).ConclusionThis pilot trial provides preliminary evidence that Mandolean® training may be associated with changes in how food cues in the environment are processed, supporting previous studies showing a reduction in portion size with no reduction in satiety. In this regard, the study supports targeting eating behaviour in weight-management interventions in young people. However, given the variable usage of the Mandolean® during the trial, further work is required to design more engaging interventions reducing eating speed.Trial registrationISRCTN, ISRCTN84202126, retrospectively registered 22/02/2018.

Homeostatic and non-homeostatic appetite control along the spectrum of physical activity levels: An updated perspective.

The current obesogenic environment promotes physical inactivity and food consumption in excess of energy requirements, two important modifiable risk factors influencing energy balance. Habitual physical activity has been shown to impact not only energy expenditure, but also energy intake through mechanisms of appetite control. This review summarizes recent theory and evidence underpinning the role of physical activity in the homeostatic and non-homeostatic mechanisms controlling appetite. Energy intake along the spectrum of physical activity levels (inactive to highly active) appears to be J-shaped, with low levels of physical activity leading to dysregulated appetite and a mismatch between energy intake and expenditure. At higher levels, habitual physical activity influences homeostatic appetite control in a dual-process action by increasing the drive to eat through greater energy expenditure, but also by enhancing post-meal satiety, allowing energy intake to better match energy expenditure in response to hunger and satiety signals. There is clear presumptive evidence that physical activity energy expenditure can act as a drive (determinant) of energy intake. The influence of physical activity level on non-homeostatic appetite control is less clear, but low levels of physical activity may amplify hedonic states and behavioural traits favouring overconsumption indirectly through increased body fat. More evidence is required to understand the interaction between physical activity, appetite control and diet composition on passive overconsumption and energy balance. Furthermore, potential moderators of appetite control along the spectrum of physical activity, such as body composition, sex, and type, intensity and timing of physical activity, remain to be fully understood.

Effects of Bite Count Feedback from a Wearable Device and Goal Setting on Consumption in Young Adults

BackgroundNew technologies are emerging that may help individuals engage in healthier eating behaviors. One paradigm to test the efficacy of a technology is to determine its effect relative to environment cues that are known to cause individuals to overeat. ObjectiveThe purpose of this work was to independently investigate two questions: How does the presence of a technology that provides bite count feedback alter eating behavior? and, How does the presence of a technology that provides bite count feedback paired with a goal alter eating behavior? DesignTwo studies investigated these research questions. The first study tested the effects of a large and small plate crossed with the presence or absence of a device that provided bite count feedback on intake. The second study tested the effects of a bite count goal with bite count feedback, again crossed with plate size, on intake. Both studies used a 2×2 between-subjects design. Participants/settingIn the first study, 94 subjects (62 women aged 19.0±1.6 years with body mass index [BMI] 23.04±3.6) consumed lunch in a laboratory. The second study examined 99 subjects (56 women aged 18.5±1.5 years with BMI 22.73±2.70) under the same conditions. InterventionIn both studies subjects consumed a single-course meal, using either a small or large plate. In the first study participants either wore or did not wear an automated bite counting device. In the second study all participants wore the bite counting device and were given either a low bite count goal (12 bites) or a high bite count goal (22 bites). Statistical analysesEffect of plate size, feedback, and goal on consumption (grams) and number of bites taken were assessed using 2×2 analyses of variance. As adjunct measures, the effects of serving size, bite size (grams per bite), postmeal satiety, and satiety change were also assessed. ResultsIn the first study there was a main effect of plate size on grams consumed and number of bites taken such that eating from a large plate led to greater consumption (P=0.001) and a greater number of bites (P=0.001). There was also a main effect of feedback on consumption and number of bites taken such that those who received feedback consumed less (P=0.011) and took fewer bites (P<0.001). In the second study there was a main effect of plate size on consumption such that those eating from a large plate consumed more (P=0.003) but did not take more bites. Further analysis revealed a main effect of goal on number of bites taken such that those who received the low goal took fewer bites (P<0.001) but did not consume less. ConclusionsProviding feedback on the number of bites taken from a wearable intake monitor can reduce overall intake during a single meal. Regarding the first research question, providing feedback significantly reduced intake in both plate size groups and reduced the overall number of bites taken. Regarding the second research question, participants were successful in eating to their goals. However, individuals in the low goal condition appeared to compensate for the restricted goal by taking larger bites, leading to comparable levels of consumption between the low and high goal groups. Hence, the interaction of technology with goals should be considered when introducing a health intervention.

The effects of potatoes and other carbohydrate side dishes consumed with meat on food intake, glycemia and satiety response in children.

Background:The effect of carbohydrate (CHO) foods on blood glucose (BG) is ranked by their glycemic index (GI). Boiled and mashed potatoes (BMPs) are ranked as high GI foods, whereas pasta and rice have moderate GI rankings. The objective of this study was to compare ad libitum consumption of common CHO dishes consumed with meat on meal-time food intake and post-meal satiety, BG, insulin and gut hormones in 11- to 13-year-old normal weight children.Methods:Two randomized crossover studies were conducted. At weekly intervals, children (experiment 1: 12 males (M), 8 females (F); experiment 2: 6M, 6 F) received in random order 1 of 5 CHO side dishes of rice, pasta, BMP, fried French fries (FFF) or baked French fries (BFF) eaten freely together with a fixed amount of lean beef (100 g). In experiment-1, food intake over 30 min and subjective appetite were measured for 120 min. In experiment-2, the same outcomes were measured along with BG, plasma insulin and gut hormones.Results:The results for boys and girls were pooled as sex was not a factor. In both experiments, children consumed 30–40% less calories at meals with BMP (P<0.0001) compared with all other treatments, which were similar. BMP increased satiety, expressed as a change in appetite per kilocalorie, more than all other treatments (P<0.0001). FFF resulted in the lowest (P<0.0001) glucose and insulin at meal end and post-meal and peptide YY (PYY) post-meal. Blood measures were similar among all other treatments.Conclusions:The physiological functions of CHO foods consumed ad libitum at meal time on food intake, appetite, BG, insulin and gut hormone responses in children is not predicted by the GI.

Post-meal perceivable satiety and subsequent energy intake with intake of partially hydrolysed guar gum.

Partially hydrolysed guar gum (PHGG), a soluble dietary fibre, has been shown to provide many health benefits. Previous studies had suggested that the combination of PHGG with protein provided a significant satiation effect on visual analogue scales (VAS). What was lacking was only the effect of administration of small doses of PHGG on post-meal satiation and subsequent energy intake. The objectives of the present investigations were to find the subjective perception of post-meal satiety with acute and long term administration of small amounts of PHGG alone with food, its effects on subsequent energy intake and the comparative effects among different types of soluble fibres. The following three separate studies were conducted: in study 1, healthy subjects (n 12) consumed PHGG along with breakfast, lunch and an evening snack; in study 2, healthy subjects (n 24) consumed 2 g of PHGG or dextrin along with yogurt as breakfast for 2 weeks; in study 3, healthy subjects (n 6) took 6 g each of either PHGG or indigestible dextrin or inulin along with lunch. In all the studies, various satiety parameters were measured on VAS before and after consumption of PHGG. The addition of PHGG showed significant (P < 0.05) acute (studies 1 and 3) and long-term (studies 1 and 2) satiety effects compared to the control and/or an equal amount of carbohydrate or other types of soluble fibre. Study 2 also indicated that the prolonged consumption of PHGG may significantly (P < 0.05) reduce energy intake from whole-day snacking. PHGG could be an ideal natural soluble fibre for delivering acute and long term satiety effects for comfortable appetite control.

Postprandial effects of polydextrose on satiety hormone responses and subjective feelings of appetite in obese participants.

BackgroundDietary fibers are associated with enhanced satiety. However, the mechanism of different dietary fibers contributing to satiety-related gastrointestinal (GI) peptide release, especially in an obese population, is still poorly understood. Polydextrose (PDX), a water-soluble glucose polymer, has demonstrated its ability to reduce energy intake at a subsequent meal, but its mechanism of action requires further research. Also, there is limited evidence on its capacity to regulate subjective feelings of appetite. This study examines the effects of PDX on postprandial secretion of satiety-related GI peptides, short chain fatty acids (SCFAs), lactic acid, and subjective appetite ratings in obese participants.Methods18 non-diabetic, obese participants (42.0 y, 33.6 kg/m2) consumed a high-fat meal (4293 kJ, 36% from fat) with or without PDX (15 g) in an acute, multicenter, randomized, double-blind, placebo-controlled and crossover trial. Postprandial plasma concentrations of satiety-related peptides, namely ghrelin, cholecystokinin (CCK), glucagon-like peptide 1 (GLP-1), and peptide YY (PYY), as well as SCFAs and lactic acid were assessed. GI peptide, SCFA and lactate concentrations were then modeled using a linear mixed-effects model.The subjective feelings of hunger, satisfaction, and desire to eat were evaluated using visual analogue scales (VAS), which were analyzed as incremental areas under the curve (iAUC) during the satiation and satiety periods.ResultsWe found that PDX supplementation increased plasma GLP-1 levels more than the placebo treatment (P = 0.02). In the whole group, GLP-1 concentrations found in participants older than 40 years old were significantly lower (P = 0.01) as compared to those aged 40 years or less. There were no statistically significant differences in postprandial ghrelin, CCK, or PYY responses. The lactic acid concentrations were significantly (P = 0.01) decreased in the PDX group, while no significant changes in SCFAs were found. PDX reduced iAUC for hunger by 40% (P = 0.03) and marginally increased satisfaction by 22.5% (P = 0.08) during the post-meal satiety period.ConclusionPolydextrose increased the postprandial secretion of the satiety hormone GLP-1 and reduced hunger after a high-fat meal. PDX also reduced the elevated postprandial lactic acid levels in plasma. Therefore, PDX may offer an additional means to regulate inter-meal satiety and improve postprandial metabolism in obese participants.

Flavor Preferences in Animals: Role of Mouth and Gut Nutrient Sensors

Flavor Preferences in Animals: Role of Mouth and Gut Nutrient Sensors

The effect of peanut and grain bar preloads on postmeal satiety, glycemia, and weight loss in healthy individuals: an acute and a chronic randomized intervention trial

BackgroundPeanut consumption favorably influences satiety. This study examined the acute effect of peanut versus grain bar preloads on postmeal satiety and glycemia in healthy adults and the long-term effect of these meal preloads on body mass in healthy overweight adults.MethodsIn the acute crossover trial (n = 15; 28.4 ± 2.9 y; 23.1 ± 0.9 kg/m2), the preload (isoenergetic peanut or grain bar with water, or water alone) was followed after 60 min with ingestion of a standardized glycemic test meal. Satiety and blood glucose were assessed immediately prior to the preload and to the test meal, and for two hours postmeal at 30-min intervals. In the parallel-arm, randomized trial (n = 44; 40.5 ± 1.6 y, 31.8 ± 0.9 kg/m2), the peanut or grain bar preload was consumed one hour prior to the evening meal for eight weeks. Body mass was measured at 2-week intervals, and secondary endpoints included blood hemoglobin A1c and energy intake as assessed by 3-d diet records collected at pre-trial and trial weeks 1 and 8.ResultsSatiety was elevated in the postprandial period following grain bar ingestion in comparison to peanut or water ingestion (p = 0.001, repeated-measures ANOVA). Blood glucose was elevated one hour after ingestion of the grain bar as compared to the peanut or water treatments; yet, total glycemia did not vary between treatments in the two hour postprandial period. In the 8-week trial, body mass was reduced for the grain bar versus peanut groups after eight weeks (−1.3 ± 0.4 kg versus −0.2 ± 0.3 kg, p = 0.033, analysis of covariance). Energy intake was reduced by 458 kcal/d in the first week of the trial for the grain bar group as compared to the peanut group (p = 0.118). Hemoglobin A1c changed significantly between groups during the trial (−0.25 ± 0.07% and −0.18 ± 0.12% for the grain bar and peanut groups respectively, p = 0.001).ConclusionsCompared to an isoenergetic peanut preload, consumption of a grain bar preload one hour prior to a standardized meal significantly raised postmeal satiety. Moreover, consumption of the grain bar prior to the evening meal was associated with significant weight loss over time suggesting that glycemic carbohydrate ingestion prior to meals may be a weight management strategy.

The effects of consuming a medium-high protein diet on weight loss, body composition and satiety: A Pilot Study.

Purpose: This study looked at diet alteration with the aim of tackling obesity—an ever-growing global epidemic, which due to complex, multi-factorial causes, is yet to be successfully tackled by dietary interventions or public health campaigns. A method of altering the diet that has been found to have positive effects not only on weight loss but also on other indices of cardiovascular health is to increase the protein content of the diet. Design/methodology/approach: The aim of this study was to compare a group of subjects (n=10, age 27.7+8.5y) through a control phase in which they consumed their habitual diet and an intervention phase in which they followed the CSIRO Total Wellbeing diet, which advocates increased protein intake. Both phases of the study were conducted over two-week periods and outcome measures were taken prior to the control phase, mid-study and after the intervention phase had been completed. Outcome measures included body weight, body composition, HDL/LDL cholesterol, serum triglycerides and satiety ratings. Findings: The results of the study found significant reductions after the inter vention phase in body weight (p<0.001), body fat % (p<0.002), LDL cholesterol (p<0.008) and an increase in post-meal satiety. No differences were found in triglyceride concentration (p<0.185) or HDL cholesterol, although total cholesterol was lowered (p<0.003) and as a result, HDL/Total Cholesterol Ratio was improved. The CSIRO Total Wellbeing intervention showed

Regional brain response to visual food cues is a marker of satiety that predicts food choice

Neuronal processes that underlie the subjective experience of satiety after a meal are not well defined. We investigated how satiety alters the perception of and neural response to visual food cues. Normal-weight participants (10 men, 13 women) underwent 2 fMRI scans while viewing images of high-calorie food that was previously rated as incompatible with weight loss and "fattening" and low-calorie, "nonfattening" food. After a fasting fMRI scan, participants ate a standardized breakfast and underwent reimaging at a randomly assigned time 15-300 min after breakfast to vary the degree of satiety. Measures of subjective appetite, food appeal, and ad libitum food intake (measured after the second fMRI scan) were correlated with activation by "fattening" (compared with "nonfattening") food cues in a priori regions of interest. Greater hunger correlated with higher appeal ratings of "fattening" (r = 0.46, P = 0.03) but not "nonfattening" (r = -0.20, P = 0.37) foods. Fasting amygdalar activation was negatively associated with fullness (left: r = -0.52; right: r = -0.58; both P ≤ 0.01), whereas postbreakfast fullness was positively correlated with activation in the dorsal striatum (right: r = 0.44; left: r = 0.45; both P < 0.05). After breakfast, participants with greater activation in 4 regions-medial orbital frontal cortex (r = 0.49, P < 0.05), left amygdala (r = 0.49, P < 0.05), left insula (r = 0.47, P < 0.05), and nucleus accumbens (right: r = 0.57, P < 0.01; left: r = 0.43, P < 0.05)-chose buffet foods with higher fat content. Postmeal satiety is shown in regional brain activation by images of high-calorie foods. Regions including the amygdala, nucleus accumbens, and dorsal striatum may alter perception of, and reduce motivation to consume, energy-rich foods, ultimately driving food choice. This trial was registered at clinicaltrials.gov as NCT01631045.