Integrated metabolic control of food intake

Friedman, Mark I.; Tordoff, Michael G.; Ramírez, Israel

doi:10.1016/0361-9230(86)90099-7

Cited by 158 publications

(52 citation statements)

References 14 publications

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“…Our indirect calorimetry data implicating glucose oxidation as a regulator of sugar intake is directly related to the concept proposed by Friedman, Tordoff, and colleagues that food intake patterns are ultimately controlled by signals generated during the oxidation of metabolic fuels (Friedman, 1989(Friedman, , 1991. However, by assuming that a reinforcing stimulus is generated during intramitochondrial oxidative phosphorylation (Friedman, 1991), the theory implies that such stimulus is independent of the type of fuel being oxidized.…”

Section: Discussionsupporting

confidence: 58%

Nutrient Selection in the Absence of Taste Receptor Signaling

Ren¹,

Ferreira²,

Zhou³

et al. 2010

Journal of Neuroscience

142

161

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When allowed to choose between different macronutrients, most animals display a strong attraction toward carbohydrates compared with proteins. It remains uncertain, however, whether this food selection pattern depends primarily on the sensory properties intrinsic to each nutrient or, alternatively, metabolic signals can act independently of the hedonic value of sweetness to stimulate elevated sugar intake. Here we show that Trpm5 Ϫ/Ϫ mice, which lack the cellular mechanisms required for sweet and several forms of L-amino acid taste transduction, develop a robust preference for D-glucose compared with isocaloric L-serine independently of the perception of sweetness. Moreover, a close relationship was found between glucose oxidation and taste-independent nutrient intake levels, with animals increasing intake as a function of glucose oxidation rates. Furthermore, microdialysis measurements revealed nutrient-specific dopaminergic responses in accumbens and dorsal striatum during intragastric infusions of glucose or serine. Specifically, intragastric infusions of glucose induced significantly higher levels of dopamine release compared with isocaloric serine in both ventral and dorsal striatum. Intragastric stimulation of dopamine release seemed to depend on glucose utilization, because administration of an anti-metabolic glucose analog resulted in lower dopamine levels in striatum, an effect that was reversed by intravenous glucose infusions. Together, our findings suggest that carbohydrate-specific preferences can develop independently of taste quality or caloric load, an effect associated with the ability of a given nutrient to regulate glucose metabolism and stimulate brain dopamine centers.

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Section: Discussionsupporting

confidence: 58%

Nutrient Selection in the Absence of Taste Receptor Signaling

Ren¹,

Ferreira²,

Zhou³

et al. 2010

Journal of Neuroscience

142

161

View full text Add to dashboard Cite

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“…From a more peripheral perspective, it is well known that variations in energy substrate availability can also impact on hunger and energy intake. Studies in animals (44,45) and in human subjects (46,47) have shown that inhibition of glucose utilisation and fatty acid oxidation resulted in an increased appetite and energy intake, as does a decrease in blood glucose concentrations (48,49) . Since micronutrients are essential to energy substrate oxidation and must be supplied by the diet (5) , one can speculate that their intake is also regulated.…”

Section: Discussionmentioning

confidence: 99%

Multivitamin and dietary supplements, body weight and appetite: results from a cross-sectional and a randomised double-blind placebo-controlled study

et al. 2008

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Two studies were conducted to compare characteristics of consumers and non-consumers of vitamin and/or dietary supplements (study 1) and to assess the effect of a multivitamin and mineral supplementation during a weight-reducing programme (study 2). Body weight and composition, energy expenditure, and Three-Factor Eating Questionnaire scores were compared between consumers and non-consumers of micronutrients and/or dietary supplements in the Québec Family Study (study 1). In study 2, these variables and appetite ratings (visual analogue scales) were measured in forty-five obese non-consumers of supplements randomly assigned to a double-blind 15-week energy restriction (22930 kJ/d) combined with a placebo or with a multivitamin and mineral supplement. Compared with non-consumers, male consumers of vitamin and/or dietary supplements had a lower body weight (P, 0·01), fat mass (P,0·05), BMI (P,0·05), and a tendency for greater resting energy expenditure (P¼ 0·06). In women, the same differences were observed but not to a statistically significant extent. In addition, female supplements consumers had lower disinhibition and hunger scores (P,0·05). In study 2, body weight was significantly decreased after the weight-loss intervention (P,0·001) with no difference between treatment groups. However, fasting and postprandial appetite ratings were significantly reduced in multivitamin and mineralsupplemented women (P,0·05). Usual vitamin and/or dietary supplements consumption and multivitamin and mineral supplementation during a weight-reducing programme seems to have an appetite-related effect in women. However, lower body weight and fat were more detectable in male than in female vitamin and/or dietary supplements consumers.Obesity: Weight loss: Micronutrients: Energy expenditure: Appetite Above the fundamental roles of physical activity and a macronutrient-balanced diet in the maintenance of a healthy body weight, evidence is pointing toward other dietary factors, admittedly of a lower impact range, that could affect energy balance on a long-term basis and therefore represent an avenue worth considering under obesity treatment circumstances. Ca is a good example of this, as low consumption of this micronutrient has been shown to be inversely associated with body weight and adiposity in many studies (1 -3) . More recently, it was observed in a large cohort of 15 655 individuals that overweight or obese men and women who had a high consumption of multivitamins, vitamin B 6 , vitamin B 12 or Cr had gained less weight than those who had not consumed these supplements over 8-12 years (4) .How vitamins and minerals could be implicated in the regulation of body energy stores is not known. For instance, one could propose that they influence the control of food intake through their roles in neurotransmitter synthesis and regulation in the central nervous system. Vitamins C and B 6 are good examples of this, since they are respectively involved in the hydroxylation and decarboxylation of tryptophan for the synthesis of serotoni...

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“…[16][17][18] However, fatty acid chain length and saturation are hypothesized to influence appetite through their differential rates of oxidation. 19 Fatty acid oxidation rates follow a hierarchy where MUFA4PUFA4SFA. 12,13 Several acute feeding studies and one long term study have investigated the effect of saturation on indices of appetite in humans.…”

Section: Discussionmentioning

confidence: 99%

Effects of peanut oil consumption on appetite and food choice

Iyer

Boateng²,

Sales

et al. 2005

Int J Obes

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Objective: Peanut consumption may improve lipid profiles without promoting weight gain. Both properties have been attributed to their high-unsaturated fat content. Mono and polyunsaturated fatty acids reportedly hold stronger satiety value than saturated fats and may help appetite control. This study investigated the effects of chronic peanut oil consumption on appetite and food choice. Research methods and procedures: A total of 129 healthy adults from three countries (Brazil, Ghana and US) were randomly assigned to one of four treatment arms: consumption of peanut oil, olive oil or safflower oil as 30% of individual resting energy expenditure (REE) for 8 weeks or no dietary intervention. Participants received no other dietary guidance. They completed appetite questionnaires eliciting information about hunger, fullness, desire to eat, and prospective consumption during all waking hours for 1 day at weeks 2 and 6 and for 1 or 3 days at weeks 0, 4 and 8. Diet records were completed at weeks 0, 4 and 8. Results: No differences in appetitive ratings were observed over the 8-week trial. There were no significant treatment by time interactions. Total caloric intake was significantly higher at week 8 relative to baseline (F ¼ 10.08, Po0.05). The increases for each treatment were: peanut oil ¼ 1977114; olive oil ¼ 2377121; safflower oil ¼ 274790; control ¼ 75771. Free-feeding intake, an index of dietary compensation, was reduced significantly at weeks 4 and 8 compared to baseline (F ¼ 9.08, Po0.00). The declines (compensation scores) were (kcals): peanut oil ¼ À2087105 (46%); olive oil ¼ À2357105 (50%); safflower oil ¼ À1867102 (44%). There were no significant differences across countries in appetite ratings. Discussion: A prior intervention with whole peanuts reported a dietary compensation score of 66% over 8 weeks, this compares to a 46% compensation score observed with peanut oil. Our data suggests that the lipid fraction in peanuts elicits a weak effect on satiety.

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Integrated metabolic control of food intake

Cited by 158 publications

References 14 publications

Nutrient Selection in the Absence of Taste Receptor Signaling

Nutrient Selection in the Absence of Taste Receptor Signaling

Multivitamin and dietary supplements, body weight and appetite: results from a cross-sectional and a randomised double-blind placebo-controlled study

Effects of peanut oil consumption on appetite and food choice

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