Short-term effects of macronutrient preloads on appetite and energy intake in lean women

Poppitt, Sally D.; McCormack, Deirdre; Buffenstein, Rochelle

doi:10.1016/s0031-9384(98)00061-4

Cited by 223 publications

(143 citation statements)

References 29 publications

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“…When the study participants in the current study were given the low-fat, high-carbohydrate pre-load of only 20% of their ADER, there were no differences in the amount of energy that was consumed at the test lunch meal between the lean and the obese groups (Figure 4). The prevalent use of carbohydrate fuels rather than fat substrates (or lipogenesis) may contribute to the observed enhanced control over appetite with the higher carbohydrate diet, in keeping with previous reports of better control of appetite on a high carbohydrate diet (Rolls et al, 1991;Raben et al, 1996;Poppitt et al 1998a). Although the lean participants in the current study consumed more than we had initially anticipated when fed the HF treatment, they did consume less than when they consumed only 20% of their ADER and, furthermore, they did exhibit greater control in consequent energy intake compared to their obese counterparts (Table 3).…”

Section: Discussionsupporting

confidence: 78%

“…The notion of dysfunctional appetite control as a factor contributing toward obesity has gained momentum over the past 45 y (Mayer, 1955;Spiegel, 1973;Kissileff et al, 1984;Rolls et al, 1991;Cotton et al, 1994;Blundell & Macdi armid, 1997) Factors in¯uencing the control of appetite include the frequency with which foods are eaten (Wooley, 1971;Drummond et al, 1998;, as well as the macronutrient value of foods that yield speci®c sensory responses (Drewnowski et al, 1983;1992;Rolls et al, 1991;Poppitt et al, 1998a).…”

Section: Introductionmentioning

confidence: 99%

“…As a corollary of testing this hypothesis, there was the ability to investigate possible metabolic and endocrinological factors contributing to the passive overconsumption observed with high-fat diets in the aetiology of appetite dysfunction leading to obesity (Rolls et al, 1994;Blundell & Macdiarmid, 1997). Although components of this question (ie the role of macronutrients on appetite regulation) have been previously addressed (Wooley et al, 1975) in lean females (Poppitt et al, 1998a), and in both lean male (Rolls et al, 1991;Stubbs et al, 1996) and lean female study participants (Rolls et al, 1991(Rolls et al, , 1994, as well as obese females (Rolls et al, 1994), to our knowledge, no study has combined these simultaneously with endocrine assessments in both lean and obese males.…”

Section: Introductionmentioning

confidence: 99%

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

Speechly

Buffenstein

2000

Eur J Clin Nutr

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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 preload 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 AE 1.08 kg.m 2 ) and six of whom were obese (BMI 39.05 AE 11.63 kg.m 2 ) were recruited. Results: When given 55% of their ADER in a HF pre-load meal, the obese group consumed more energy (5426 AE 1126 kJ; F 1,20 11.45, P`0.01), than the lean group did (3473 AE 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 signi®cant 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.

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Section: Discussionsupporting

confidence: 78%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

Speechly

Buffenstein

2000

Eur J Clin Nutr

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“…81,82], and fat has often been reported as least satiating [e.g. 83,84], although as with the learning studies reviewed here not all studies find evidence of differences in effects of macronutrients on satiety [85][86][87]. Other studies have reported differences within macronutrient classes but depending on specific nutrient types: for example whey protein has been reported as more satiating than casein [88].…”

Section: Discussionmentioning

confidence: 68%

Flavour–nutrient learning in humans: An elusive phenomenon?

Yeomans

2012

Physiology & Behavior

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One widely cited model of how humans acquire liking for different foods is flavour-nutrient learning, where associations between the orosensory properties of the ingested food or drink (the flavour CS) and positive consequences of nutrient ingestion (the UCS) leads to acquired liking for the flavour (flavour-nutrient hedonic learning: FNL-H). Likewise, an association between the CS and the post-ingestive effects of ingested nutrients has been suggested to lead to learning about how satiating a particular food is (flavour-nutrient satiety learning: FNSH).However, whereas there is evidence for both FNL-H and FNL-S in experimental studies with non-human animals, evidence in humans is less convincing, with many failures to find the predicted changes in liking, preference or intake following repeated flavour-nutrient pairings.The present short review considers how subtle differences in experimental design might underlie this inconsistency, and identifies key design features which appear to increase the likelihood of success in human flavour-nutrient learning studies. Key factors include CS novelty, the level of nutrients ingested during training, the appetitive state of the consumer and individual consumer characteristics. A further complication is competition between FNL-H and FNL-S, and with other associations such as flavour-flavour learning. From this it is possible to make important inferences about the nature of human flavour-nutrient learning which firstly suggest that it has important similarities to that seen in other species, but secondly that the laboratory investigations of both FNL-H and FNL-S in humans can be compromised by subtle but important variations in experimental design. Running Head:Human flavour nutrient learning Key terms:Flavour, conditioning, learning, nutrients 3 4 Humans and other animals, in particular omnivores, have a remarkable ability to identify which of the almost endless supply of potential foods in are environment are nutritious and worth consuming and which are poisonous and so should be avoided. However, as described in the Omnivore's Paradox [1], humans are not born with a pre-set menu of preferred foods, but instead have to learn what is safe and nutritious by balancing neophobia and inquisitivity.Arguably the only component of our food preferences that appears to reflect an innate like is the case of a general preference for sweet tastes in humans and other species [2]. But evidence that not all humans do like sweet tastes [3] implies that even our initial liking for sweet tastes can be modified by experience, in line with reversal of an aversion to bitter tastes when the bitterness predicts a benefit, as is the case with caffeinated products [4].So how then do humans acquire liking for nutrient-rich foods? Historically, many different models for how humans acquire liking for novel flavours have been proposed [5,6] but in this brief review only one model, flavour-nutrient hedonic learning (FNL-H), will be considered as many have implied that this is likely to be the ...

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“…While the acute control of feeding is partly mediated by gut peptides such as cholecystokinin (CCK) and ghrelin (GHR) (Tschop et al, 2000;Wren and Bloom, 2007), the macronutrient composition of a food is a recognized determinant of feeding drive. Dietary protein is the most satiating macronutrient in experimental meal settings (Poppitt et al, 1998), with high-protein meals increasing blood concentrations of CCK (Blom et al, 2006;Bowen et al, 2006). Fat (Matzinger et al, 1999) and to a lesser extent carbohydrate (Holt et al, 1992;Parker et al, 2005) also stimulate CCK production from I cells in the duodenum and jejunum (Buffa et al, 1978).…”

Section: Introductionmentioning

confidence: 99%

Effect of the glycemic index of carbohydrates on day-long (10 h) profiles of plasma glucose, insulin, cholecystokinin and ghrelin

et al. 2008

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Background: Low glycemic index (GI) carbohydrates have been linked to increased satiety. The drive to eat may be mediated by postprandial changes in glucose, insulin and gut peptides. Objective: To investigate the effect of a low and a high GI diet on day-long (10 h) blood concentrations of glucose, insulin, cholecystokinin (CCK) and ghrelin (GHR). Design: Subjects (n ¼ 12) consumed a high and a low GI diet in a randomized, crossover design, consisting of four meals that were matched for macronutrients and fibre, and differed only in carbohydrate quality (GI). Blood was sampled every 30-60 min and assayed for glucose, insulin, CCK and GHR. Results: The high GI diet resulted in significantly higher glucose and insulin mean incremental areas under the curve (IAUC, P ¼ 0.027 and P ¼ 0.001 respectively). CCK concentration was 59% higher during the first 7 h of the low GI diet (394 ± 95 pmol/ l min) vs the high GI diet (163 ± 38 pmol/l min, P ¼ 0.046), but there was no difference over 10 h (P ¼ 0.224). GHR concentration was inversely correlated with insulin concentration (Pearson correlation À0.48, P ¼ 0.007), but did not differ significantly between the low and high GI diets. Conclusions: Mixed meals of lower GI are associated with lower day-long concentrations of glucose and insulin, and higher CCK after breakfast, morning tea and lunch. This metabolic profile could mediate differences in satiety and hunger seen in some, but not all, studies.

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Short-term effects of macronutrient preloads on appetite and energy intake in lean women

Cited by 223 publications

References 29 publications

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

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

Flavour–nutrient learning in humans: An elusive phenomenon?

Effect of the glycemic index of carbohydrates on day-long (10 h) profiles of plasma glucose, insulin, cholecystokinin and ghrelin

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