Acute effects of dietary fibre and glycaemic carbohydrate on appetite and food intake in healthy males

The aim of this research was to describe the effect of equal weights of insoluble fibre (wheat bran) and glycaemic carbohydrate (glucose) on appetite and food intake over 1 and 2h in healthy men. In a crossover design, high-fibre (F; 41 g insoluble fibre) cereal, low-fibre (W; 1g fibre) cereal, F plus glucose (FG; 41 g glucose), and W plus glucose (WG; 41 g glucose) were administered to young men after an overnight fast. Treatments had similar fat, protein, volume and weight. In the first experiment, subjective appetite was measured at 15 min intervals before an ad libitum meal at 60 min. In the second experiment, subjective appetite was measured at 15 min intervals for the first 60 and 30 min intervals for the second 60 min before an ad libitum meal at 120 min. In experiment 1, ad libitum food intake was lower after the F, WG and FG cereals compared to W (3.1, 2.98, 2.96 and 3.59 MJ, respectively). Total energy intake (cereal+ad libitum) was lower after F compared to W and WG (4.1, 4.6, and 4.7 MJ, respectively). In experiment 2, the WG cereal significantly reduced ad libitum food intake compared to W (3.90 and 4.57 MJ, respectively). These results suggest that a serving of 41 g insoluble fibre reduces food intake independent of its weight and volume and similar to an equal weight of glucose within 60 min, but this effect is not maintained after 120 min.     

First and second meal effects of pulses on blood glucose, appetite, and food intake at a later meal

Pulses are low-glycemic appetite-suppressing foods, but it is not known whether these properties persist after being consumed as part of a meal and after a second meal. The objective of this study was to determine the effects of a fixed-size pulse meal on appetite and blood glucose (BG) before and after an ad libitum test meal (pizza) and on food intake (FI) at the test meal. Males (n = 25; 21.3 ± 0.5 years; 21.6 ± 0.3 kg·m(-2)) randomly consumed 4 isocaloric meals: chickpea; lentil; yellow split pea; and macaroni and cheese (control). Commercially available canned pulses provided 250 kcal, and were consumed with macaroni and tomato sauce. FI was measured at a pizza meal 260 min after consumption of the isocaloric meal. BG and appetite were measured from 0 to 340 min. The lentil and yellow pea, but not chickpea, treatments led to lower appetite ratings during the 260 min prepizza meal period, and less FI at the pizza meal, compared with macaroni and cheese (p < 0.05). All pulse treatments lowered BG immediately following consumption (at 20 min) (p < 0.05), but there was no effect of treatment on prepizza meal BG AUC (p = 0.07). Immediately after the pizza meal, BG was lower following the chickpea and lentil treatments, but not the yellow pea treatment (p < 0.05). Postpizza meal BG AUC was lower following the chickpea and lentil treatments than in the yellow pea treatment (p < 0.05). The beneficial effects of consuming a pulse meal on appetite, FI at a later meal, and the BG response to a later meal are dependent on pulse type.     

Appetite dysfunction in obese males: evidence for role of hyperinsulinaemia in passive overconsumption with a high fat diet

OBJECTIVE: To test the hypothesis that caloric and fat intake in a pre-load meal have no subsequent effects upon blood glucose and insulin concentrations, perceived hunger, subsequent food intake and appetite control in lean and obese men. DESIGN: Lean and obese men reported to the laboratory in the morning in a fasted state where they were subject to an eating test based on the pre-load-test meal paradigm, using a double-blind protocol. The breakfast pre-load was either a reduced caloric low-fat (LF) meal or an overfeeding high-fat (HF) meal. LF was 20% of each individual's average daily energy requirement (ADER) and comprised 60% carbohydrate, 27% protein, and 13% fat, whilst HF was adjusted to yield 55% of the ADER, and comprised 45% carbohydrate, 22% protein and 43% fat. The pre-loads on both trials were administered as one single mean, and were given in a random order. After 5(1/2) h, an ad libitum test-lunch was given to determine how much energy was consumed. Between the two meals, blood samples were collected and subjective hunger ratings were assessed hourly. These variables were measured at 30-min intervals for 75 min after the ad libitum meal. STUDY PARTICIPANTS: Twelve healthy men, six of whom were lean (BMI 22. 50+/-1.08 kg.m2) and six of whom were obese (BMI 39.05+/-11.63 kg. m2) were recruited. RESULTS: When given 55% of their ADER in a HF pre-load meal, the obese group consumed more energy (5426+/-1126 kJ; F1,20=11.45, P<0.01), than the lean group did (3473+/-1114 kJ), accounting for 45% of the ADER in that meal setting. However, no differences between lean and obese intake were noted at the test meal following a LF pre-load. The lean group exhibited a significant inverse correlation (r=0.628, P<0.05) between serum insulin concentration before eating the test meal and the amount of energy consumed at the test meal, while such a relationship was absent in the obese group. CONCLUSION: The obese males were unable to compensate for the caloric overloading when fed a HF (55% ADER) pre-load at a subsequent test meal, whereas a calorically reduced pre-load (20% ADER) produced similar intakes to the lean control group. The inverse relationship noted in the lean group between insulin levels before the test meal and the energy intake at that test meal suggests that insulin may play a role in the regulation of appetite - satiety mechanism in lean males. The absence of such a relationship in the obese may suggest the site for possible appetite dysfunction contributing to obesity. These results further suggest that when obese individuals consume a high-fat meal they are prone to passive overconsumption, whereas lean study participants appear to be more resistant to such a phenomenon.     

The acute effects of a pulse-containing meal on glycaemic responses and measures of satiety and satiation within and at a later meal

Pulses are low glycaemic foods; however, their effect on satiation is unknown. The objective was to determine the effects of an ad libitum pulse meal on food intake (FI), appetite and blood glucose (BG) before and after a test meal (4?h later) and on FI at the test meal. Males (n 24, 22·8?kg/m2) received one of four treatments or control. The pulse treatments contained pasta and tomato sauce and 44?% of energy from: (1) chickpeas, (2) lentils, (3) navy beans or (4) yellow peas. The control was pasta and tomato sauce (pasta and sauce). FI (satiation) was measured at the treatment meal (0-20?min) and at an ad libitum pizza meal 4?h later. BG and appetite were measured from 0 to 340?min. At the treatment meal, lentils led to lower FI compared to chickpeas and pasta and sauce, whereas navy beans led to lower FI compared to chickpeas. Also, lentils led to lower cumulative FI compared to pasta and sauce. All pulses led to lower BG peak and cumulative area under the curve (AUC; 0-340?min); however, only chickpeas, lentils and navy beans reduced pre-pizza meal BG AUC (0-260?min) relative to pasta and sauce. Chickpeas led to lower post-pizza meal BG AUC (260-340?min) compared to navy beans and yellow peas. Consumption of pulses in a high-glycaemic meal contributes to earlier satiation, lower BG following the meal and after a later meal, but these effects are specific to pulse type and cannot be explained by their glycaemic properties alone.     

Effects of Two Dietary Fibers as Part of Ready-to-Eat Cereal (RTEC) Breakfasts on Perceived Appetite and Gut Hormones in Overweight Women

The effects of an enzyme-hydrolyzed arabinoxylan from wheat (AXOS) versus an intact arabinoxylan from flax (FLAX) added to a ready-to-eat cereal (RTEC) on the postprandial appetitive, hormonal, and metabolic responses in overweight women (BMI 25.0–29.9 kg/m²) were evaluated. Subsequent meal energy intake was also assessed. Two randomized, double-blind, crossover design studies were completed. For trial 1, the participants consumed the following RTEC breakfast, matched for total weight and varied in energy content: low-fiber (LF, 4 g); high-fiber (HF, 15 g) as either AXOS or FLAX. For trial 2, the participants consumed LF, HF-AXOS, and HF-FLAX RTECs but also consumed another LF breakfast that was isocaloric (LF-iso) to that of the HF breakfasts. Perceived appetite and blood samples (trial 2 only) were assessed before and after breakfast. An ad libitum lunch was offered 4 h post-breakfast. No differences in postprandial appetite responses were observed among any breakfasts in either trial. The HF-AXOS and HF-FLAX led to increased postprandial GLP-1 and peptide YY (PYY) concentrations vs. LF-iso. No differences were observed in lunch meal energy intake among breakfast meals in either trial. Collectively, these data suggest that 15 g of low molecular weight fiber added to RTECs did not affect perceived appetite or subsequent energy intake despite differences in satiety hormone signaling in overweight females.     

Flaxseed dietary fiber supplements for suppression of appetite and food intake

We conducted two single-blinded randomized crossover acute studies with 24 and 20 subjects, respectively, to compare (I) Control vs. Flax drink; and (II) Flax drink vs. Flax tablets. The subjects were exposed to one of the treatments after an overnight fast, and rated appetite sensation for 120 min using visual analog scales (VAS). Hereafter they consumed an ad libitum early lunch to assess energy intake. The treatments were iso-caloric and iso-volumeric: Control: 300 mL drink; Flax drink: Control drink with addition flax fiber extract (2.5 g of soluble fibers); and Flax tablet: Control drink with flax fiber tablets (2.5 g of soluble fibers). Flax drink increased sensation of satiety and fullness compared to Control and a significant decrease in subsequent energy intake was observed after the Flax drink compared to Control (2937 vs. 3214 kJ). Appetite ratings were similar for Flax tablets and Flax drink as they did not differ by more than 1-4%. Subsequent energy intake was similar after the two treatments (3370 vs. 3379 kJ). A small dose of flaxseed fiber significantly suppresses appetite and energy intake. Furthermore, flaxseed fibers administered as drinks or tablets produce similar responses.     

The effect of yellow pea protein and fibre on short-term food intake, subjective appetite and glycaemic response in healthy young men

Pulses are low-glycaemic foods rich in protein (20-25?%), resistant starch and fibre that suppress appetite and glycaemia. The objective of the present study was to elucidate the component(s) of yellow peas responsible for these benefits and assess their efficacy as value-added food ingredients. We investigated the effects of 10 or 20?g of isolated yellow pea protein (P10 and P20) or fibre (F10 and F20) on food intake (FI) at an ad libitum pizza meal served at 30?min (Expt 1, n 19) or 120?min (Expt 2, n 20) and blood glucose (BG) and appetite in young, healthy males (20-30 years). In Expt 1, P20 led to lower FI than control (4937 (sem 502) v. 5632 (sem 464)?kJ (1180 (sem 120) v. 1346 (sem 111)?kcal)) and all other treatments (P?相似文献   

Effects of dinner composition on postprandial macronutrient oxidation in prepubertal girls

OBJECTIVE: To see whether a fat-rich (50%) evening meal promoted fat oxidation and a different spontaneous food intake on the following day at breakfast than a meal with a lower fat content (20%) in 10 prepubertal obese girls. RESEARCH METHODS AND PROCEDURES: The postabsorptive and postprandial (10.5 hours) energy expenditure after a low-fat (LF) (20% fat, 68% carbohydrate, 12% protein) and an isocaloric (2.1 MJ) and isoproteic high-fat (HF; 50% fat, 38% carbohydrate, 12% protein) meal were measured by indirect calorimetry. RESULTS: Fat oxidation was not significantly different after the two meals [LF, 31 +/- 9 vs. HF, 35 +/- 9 g/10.5 hours, p = not significant (NS)]. The girls oxidized 1.8 +/- 0.9 times more fat than that ingested (11.1 grams) with the LF meal vs. 0.3 +/- 0.3 times more fat than that ingested (27.1 grams) with the HF meal (p < 0.001). Carbohydrate oxidation was significantly higher after an LF than an HF meal (39 +/- 12 vs. 29 +/- 9 g/10.5 hours, p < 0,05). At breakfast, the girls spontaneously ingested a similar amount of energy (1.5 +/- 0.7 vs. 1.5 +/- 0.6 MJ, p = NS) and macronutrient proportions (fat, 23% vs. 26%, p = NS; protein, 9% vs. 10%; carbohydrate, 68% vs. 64%,) independently of their having eaten an HF or an LF dinner. DISCUSSION: An HF dinner did not stimulate fat oxidation, and no compensatory effect in spontaneous food intake was observed during breakfast the following morning. Cumulated total fat oxidation after dinner was higher than total fat ingested at dinner, but a much larger negative fat balance was observed after the LF meal. Spontaneous energy and nutrient intakes at breakfast were similar after LF and HF isocaloric, isoproteic dinners. This study points out the lack of sensitivity of short-term fat balance to subsequently readjust fat intake and emphasizes the importance of an LF meal to avoid transient positive fat imbalance.     

Sustained post-ingestive action of dietary fibre: effects of a sugar-beet-fibre-supplemented breakfast on satiety

Eighteen non-obese male and female subjects attended the Human Appetite Research Unit on two separate occasions in order to consume a control or a fibre-supplemented breakfast. Each breakfast consisted of orange juice, milk, grilled tomato, butter, jam, breakfast cereal, bread, crispbread and English sausages and was served with a hot beverage. The latter four foods were prepared with and without the addition of sugar-beet fibre which generated an additional non-starch polysaccharide content of 29 g.
Following consumption of these breakfasts, subjects recorded their perceived level of hunger on an hourly basis using 100-mm visual analogue scales. Direct assessment of motivation to eat was made by the administration of an ad libitum test lunch (4 J h after breakfast). Further food intake was recorded by the subjects in a food diary for 36 hours.
At the ad libitum test lunch a 14% lower energy intake was observed following the high-fibre breakfast (4345 vs. 4178 kj, t-2.59 17 d.f. P<0.01). Following the ad libitum lunch meal the difference in energy intake, as recorded in the food diaries after the two breakfasts was sustained. These data clearly suggest that sugar-beet fibre has a potent action upon satiety and merits further investigation with regard to its use in the treatment and/or prevention of obesity. The study indicates that the prolongation of satiety by fibre observed in our previous studies is not limited to foods naturally high in fibre but can also be a function of foods into which fibre has been incorporated. The results demonstrate that one high-fibre meal can exert effects upon appetite which are sustained for many hours.     

Postprandial ghrelin, cholecystokinin, peptide YY, and appetite before and after weight loss in overweight women with and without polycystic ovary syndrome

BACKGROUND: Polycystic ovary syndrome (PCOS) is a common condition associated with obesity and with reproductive and metabolic dysfunction. Abnormalities in appetite regulation in PCOS patients may contribute to difficulties in weight management. OBJECTIVE: We aimed to examine appetite, appetite hormones, and ad libitum food consumption before and after weight loss in overweight women with and without PCOS. DESIGN: Overweight age- and weight-matched women with (n = 14) and without (n = 14) PCOS undertook an 8-wk energy-restricted diet (5185.3 +/- 141.6 kJ/d). At baseline and study end, subjects consumed a test meal (936 kJ; 25% of energy from protein, 9% from fat, and 67% from carbohydrate). Subjective appetite and circulating glucose, insulin, ghrelin, cholecystokinin, and peptide YY were assessed at 0, 15, 30, 45, 60, 90, 120, and 180 min. A mixed buffet lunch was then offered to assess ad libitum food intake. RESULTS: Weight loss (4.2 +/- 3.9 kg) did not differ significantly between the 2 groups. Women with PCOS had significantly (P = 0.023) lower ghrelin concentrations before and after weight loss than did women without PCOS. The degree of postprandial ghrelin suppression was lower at weeks 0 (P = 0.048) and 8 (P = 0.069) in women with PCOS than in women without PCOS. There were no significant differences between the 2 groups in appetite responses, buffet consumption, or fasting or postprandial peptide YY and cholecystokinin before or after weight loss. CONCLUSIONS: PCOS was associated with lower fasting ghrelin and a smaller postprandial ghrelin suppression both before and after weight loss but was not associated with other postprandial gut peptides, subjective satiety, or food intake. It is not clear whether appetite regulation is impaired in PCOS.     

Effect of time of consumption of preloads on measures of satiety in healthy normal weight women

Differences in the time interval between preload and test meal may account for the variation in the satiating effects of whey protein found in previous preload studies. The objective was to compare the satiating effects (ad libitum meal intake at a set time after ingestion of preload) of whey protein (including glycomacropeptide) and maltodextrin carbohydrate and to determine whether such effects were influenced by the timing of preloads. On nine separate days, 19 healthy normal weight women consumed mixed composition preloads containing either water, or maltodextrin, or whey protein, 30, 60 or 120min before an ad libitum test meal. Whey protein reduced food intake (p<0.05) at the test meal more than maltodextrin and water (respective food energy intakes were 2343, 2584 and 3135kJ). The time interval between preload and test meal did not affect the food intake response. Total energy intake (preload+test meal) differed, with intake for the maltodextrin-enriched preload being greater than that for the whey protein-enriched preload, which was greater than for the water control. Total respective energy intakes were 3955, 3676 and 3135kJ. Subjective ratings of appetite did not support a greater satiating effect of whey protein versus maltodextrin on food intake but there was evidence for a satiating effect of maltodextrin and whey protein versus the water control.     

The effect of submicron fat droplets in a drink on satiety,food intake,and cholecystokinin in healthy volunteers

Purpose

Small fat droplets infused into the gut reduce food intake and hunger more than bigger ones, at levels as low as 6 g, and these effects are hypothesized to occur via satiety hormones such as cholecystokinin. It is, however, unknown whether the effect of droplet size would persist after oral consumption. It is also unknown whether an even smaller droplet size can affect hunger and food intake and at what minimum amount of fat. Therefore, the aim of the study was to test the effect of very fine fat droplets on satiety and food intake in two different quantities.

Methods

In a balanced-order 4-way crossover design, 24 volunteers consumed a fat-free meal replacement drink with either 5 or 9 g oil (rapeseed) and either 3 or 0.1 μm droplet size. Appetite scores and plasma cholecystokinin levels (in n = 12 subset) were measured for 180 min, when food intake was assessed during an ad libitum meal. Data were analyzed by ANCOVA, followed by Dunnett’s test and paired t test. The behavior of the emulsions was also characterized in a simulated gastrointestinal model.

Results

Despite faster in vitro lipolysis of the smallest droplets, neither droplet size nor fat amount affected satiety or food intake. From t = 45–150 min, cholecystokinin response was 50 % higher (P < 0.05) after the 0.1 versus 3 μm, but only with 9 g fat.

Conclusion

When this particular fat at these amounts is delivered in a meal replacement drink, droplet size does not influence appetite or food intake. This effect is independent of the amount of fat or plasma cholecystokinin changes.     

Meal-induced changes in tryptophan:LNAA ratio: effects on craving and binge eating

This study investigated the effects of meals varying in macronutrient composition on plasma tryptophan/large neutral amino acid (tryp:LNAA) ratios and subsequent appetite and mood in women defined as "food cravers." Nine women consumed one of each of a high protein, high carbohydrate and mixed meal on three separate days. Blood samples and appetite and mood ratings were taken before and at intervals up to 150 min after meal consumption. The first subsequent ad libitum food intake was recorded in diaries. The tryp:LNAA ratio increased significantly after the carbohydrate meal compared to protein and mixed meals. No significant correlations between change in tryp:LNAA ratio and mood or macronutrient intake at the ad libitum eating episode were observed. There was a negative correlation between tryp:LNAA ratio and desire to binge eat (p=0.03) and a trend towards a negative correlation between tryp:LNAA ratio and craving for carbohydrate-rich foods (p=0.07). Participants whose ad libitum eating episode was categorized as a binge had a trend (p=0.06) toward lower plasma tryp:LNAA ratio than those who did not binge. Regression analysis showed that the effects of change in tryp:LNAA ratio on desire to binge eat was independent of meal type and changes in insulin and glucose concentrations. These findings suggest that reducing plasma tryp:LNAA ratio, via consumption of a protein-rich meal, may mediate the desire to binge eat in susceptible women.     

Liquid and solid meal replacement products differentially affect postprandial appetite and food intake in older adults

Liquid and solid foods are documented to elicit differential appetitive and food intake responses. This study was designed to assess the influences of liquid vs solid meal replacement products on postprandial appetite ratings and subsequent food intake in healthy older adults. This study used a randomized and crossover design with two 1-day trials (1 week between trials), and 24 adults (12 men and 12 women) aged 50 to 80 years with body mass index (calculated as kg/m2) between 22 and 30 participated. After an overnight fast, the subjects consumed meal replacement products as either a beverage (liquid) or a bar (solid). The meal replacement products provided 25% of each subject's daily estimated energy needs with comparable macronutrient compositions. Subjects rated their appetite on a 100 mm quasilogarithmic visual analog scale before and 15, 30, 45, 60, 90, 120, and 150 minutes after consuming the meal replacement product. At minute 120, each subject consumed cooked oatmeal ad libitum to a "comfortable level of fullness." Postprandial composite (area under the curve from minute 15 to minute 120) hunger was higher (P=0.04) for the liquid vs solid meal replacement products and desire to eat (P=0.15), preoccupation with thoughts of food (P=0.07), and fullness (P=0.25) did not differ for the liquid vs solid meal replacement products. On average, the subjects consumed 13.4% more oatmeal after the liquid vs solid (P=0.006) meal replacement product. These results indicate that meal replacement products in liquid and solid form do not elicit comparable appetitive and ingestive behavior responses and that meal replacement products in liquid form blunt the postprandial decline in hunger and increase subsequent food intake in older adults.     

Sensory-specific satiety in obese and normal-weight women

BACKGROUND: Sensory-specific satiety has been found to play an important role in food choice and meal termination, and it might be a factor contributing to obesity. OBJECTIVE: We hypothesized that obese and normal-weight people have different sensitivities to sensory-specific satiety for high-fat foods. DESIGN: Sensory-specific satiety was measured in 21 obese [x body mass index (BMI; in kg/m(2)): 33.1] and 23 normal-weight (BMI: 22.8) women who were matched for restrained eating behavior, physical activity, age, and smoking behavior. Food intake, appetite ratings, and liking scores before and after an ad libitum lunch were measured. Products differed in fat content and taste (ie, low-fat sweet, low-fat savory, high-fat sweet, and high-fat savory), and the subjects tested all 4 products. In the first study, sandwiches were tested; in the second study, snacks were tested. RESULTS: Sensory-specific satiety for all products was observed in both subject groups. No significant differences were observed between the obese and normal-weight subjects in either sensory-specific satiety or food intake for any of the products or product categories tested. Taste (sweet or savory) had a significantly (P < 0.05) stronger effect on sensory-specific satiety than did fat content. Appetite ratings strongly decreased after lunch, and appetite for a meal or snack after lunch was significantly higher in obese than in normal-weight subjects, whereas scores before lunch did not differ significantly. CONCLUSIONS: Obese and normal-weight people do not differ in their sensitivity to sensory-specific satiety, and factors other than fat content have the greatest effect on sensory-specific satiety.     

Bolus tube feeding suppresses food intake and circulating ghrelin concentrations in healthy subjects in a short-term placebo-controlled trial

BACKGROUND: Previous investigations suggest continuous tube feeding (TF) schedules do not suppress appetite and food intake, but bolus TF has been little studied. OBJECTIVE: We tested the hypothesis that 1) bolus TF does not suppress appetite and food intake and 2) there is no interrelation between food intake and appetite mediators (including ghrelin). DESIGN: A single-blind, placebo-controlled trial within which 6 healthy men [body mass index (in kg/m(2)): 21.1 +/- 1.61] received 3 d of bolus TF (6.93 +/- 0.38 MJ/d of 4.18 kJ/mL multinutrient feed). For 2 d before and after TF, placebo boluses (<0.4 MJ/d) were given by tube. Hourly tracking of appetite, weighed measurements of daily ad libitum food intake, and metabolic and hormonal (including ghrelin) measurements were undertaken. RESULTS: Total energy intake was significantly increased with bolus TF (18.2 +/- 1.86 MJ; P = 0.0005) despite a partial reduction in food intake compared with placebo periods (P = 0.013) and during the TF period (by 15%; P = 0.007). There was little change in hunger and fullness with bolus TF, and within-day temporal patterns did not differ whether TF or placebo was given. Changes in fasting concentrations of ghrelin (1003.6-756.0 pmol/L; P = 0.013) and other mediators (including leptin, insulin, and glucose) were significantly related to subsequent daily food intake (eg, ghrelin: r(2) = 0.81, P = 0.022). CONCLUSIONS: In this short-term study, subjects maintained appetite ratings during bolus TF by a significant reduction in food intake and changes in ghrelin and some appetite mediators related to subsequent daily food intake. Longer-term studies are required to fully ascertain the effect of TF on appetite, food intake, and appetite mediators.     

Relationships of ratings of appetite to food intake in healthy older men and women

The aim of this study was to determine how rated appetite relates to the amount eaten in a meal in healthy older people. On two study days, 32 healthy older men (n = 16) and women (n = 16) aged 65-85 years, recruited by advertisement, consumed a standardised breakfast and 4 h later were offered lunch from which they could eat freely. Foods eaten at lunch were weighed and energy intake calculated from nutrient composition data. Appetite was assessed at baseline and at 30-min intervals between meals by line ratings of hunger, fullness, nausea and how much could be eaten. The optimum time for correlations both among appetite ratings and between appetite and lunch intake was just before the lunch. Mean coefficients of repeatability (21-38 mm) and correlation coefficients (0.67-0.71) at that point in time were similar to those reported previously in young adults. Thus, in older and well as young adults, the size of a meal is most closely related to rated appetite just before the meal.     

Effects of glucose-to-fructose ratios in solutions on subjective satiety, food intake, and satiety hormones in young men

BACKGROUND: The greater prevalence of obesity and the metabolic syndrome in the past 35 y has been attributed to the replacement of sucrose in the food supply with high-fructose corn syrup (HFCS). OBJECTIVE: Two experiments were conducted to determine the effect of solutions containing sucrose, HFCS, or various ratios of glucose to fructose (G:F) on food intake (FI), average appetite (AA), blood glucose (BG), plasma insulin, ghrelin, and uric acid (UA) in men. DESIGN: Sugar solutions (300 kcal/300 mL) were (in %) G20:F80, HFCS 55 (G45:F55), sucrose, and G80:F20 (experiment 1, n = 12) and G20:F80, G35:F65, G50:F50, sucrose, and G80:F20 (experiment 2, n = 19). The controls were a sweet energy-free control (experiment 1) and water (both experiments). Solutions were provided in a repeated-measures design. AA, BG, and FI were measured in all subjects. Hormonal responses and UA were measured in 7 subjects in experiment 2. Measurements were taken from baseline to 75 min. FI was measured at 80 min. RESULTS: Sucrose and HFCS (experiment 1) and sucrose and G50:F50 (experiment 2) had similar effects on all dependent measures. All sugar solutions similarly reduced the AA area under the curve (AUC). FI and plasma UA concentrations were significantly (P < 0.05) lower after high-glucose solutions than after low-glucose solutions. The lower FI was associated with a greater BG AUC (P < 0.05) and smaller AA and ghrelin AUCs (P < 0.01). Insulin and BG AUCs were positively associated (P < 0.001). CONCLUSION: Sucrose, HFCS, and G50:F50 solutions do not differ significantly in their short-term effects on subjective and physiologic measures of satiety, UA, and FI at a subsequent meal.     

Multivitamin-multimineral and iron supplementation did not improve appetite of young stunted and anemic Beninese children.

In developing countries, low food intake is often reported in children < 5 y old. Reduced appetite may be a contributing factor. We investigated whether a combination of a multivitamin-multimineral supplement and additional iron treatment improved appetite and growth of 18- to 30-mo-old stunted and anemic Beninese children. The study was placebo-controlled using VITALIA tablets (11 vitamins and 10 minerals) and ferrous fumarate tablets (66 mg of iron). One hundred fifty stunted (height-for-age Z score < -2) and anemic children (hemoglobin < 110 g/L) were randomly assigned to one of four groups: group 1, multivitamin-multimineral plus iron; group 2, multivitamin-multimineral plus placebo; group 3, placebo plus placebo; and group 4, placebo plus iron. Supplementation was daily and supervised for 6 wk. Appetite, knee-heel length, dietary intakes and morbidity were assessed before and after supplementation. Length, weight, arm circumference and hemoglobin concentration were assessed before, just after supplementation and 4 mo after the intervention. Appetite was assessed by means of an appetite test using a test food, riz-au-gras, eaten ad libitum after an overnight fast. Dietary intakes were assessed during three consecutive days in a subsample by means of the observed weighed record method. Energy intake from the habitual breakfast was significantly correlated with that from the test food (r = 0.49, n = 38, P = 0.002). There were no differences among groups in changes in appetite and growth performance. The habitual diet of the children was monotonous and contained only small amounts of animal products. The morbidity status of the children was comparable in all study groups, before as well as after supplementation. We conclude that the 6-wk multivitamin-multimineral supplementation with additional iron treatment failed to improve the appetite and growth of the children.     

Overweight and obese boys reduce food intake in response to a glucose drink but fail to increase intake in response to exercise of short duration

The effect of short duration exercise (EXR) on food intake (FI) and energy balance (EB) is not well understood in either normal weight (NW) or overweight (OW) and obese (OB) 9-14 years old children. Our purpose was to describe the effects of activity and a glucose drink on short term FI, appetite, and EB in NW, OW, and OB boys. Each boy received in random order either a noncaloric Sucralose sweetened control or glucose (1.0 g·kg(-1) body weight) drink 5 min after either exercise (EXR) or sedentary (SED) activity. Boys exercised for 15 min at their ventilation threshold (V(T)) in experiment 1 or at 25% above their V(T) in experiment 2. FI was measured at an ad libitum pizza meal 30 min after drink consumption. FI was lower after the glucose drink (p < 0.001) but not affected by activity, even though EXR increased appetite (p < 0.001). OW/OB boys ate more total food than NW boys (p = 0.020). EB over the duration of the experiments was reduced by EXR in OW/OB boys (p = 0.013) but not in NW boys in either experiment (p > 0.05). We conclude that intake regulation in OW/OB boys in response to a glucose drink is similar to NW boys, but it may be less responsive to activity.