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Postprandial metabolism is a relevant indicator of overall metabolic health, which can be influenced by a single bout of exercise before food consumption. The present study examined the effects of an acute, fasted, low-intensity exercise on postprandial metabolism and appetite sensations. We hypothesized that exercise would induce an increase in postprandial fat oxidation, associated with better satiety responses. Twenty-two healthy adults (16 females) attended the laboratory twice separated by a minimum of 3 days to perform 2 conditions: (1) a control condition and (2) an exercise condition (EX) with a 30-minute low-intensity walking exercise performed before the breakfast (500-kcal fixed meal). Subjective appetite sensations were assessed before and up to 60 minutes after the meal in regular intervals. Energy expenditure and substrate oxidation were measured until 2 hours after the meal. Energy expenditure and carbohydrate oxidation were higher in the EX condition (condition effect: P <.01). There was no effect of exercise on appetite sensations and overall fat oxidation, but a higher increase in relative and absolute fat oxidation was observed from 15- to 45-minutes postmeal in EX compared with control (time × condition interaction effect: P <.05). In the EX condition only, postprandial satiety was associated positively with postprandial fat oxidation and negatively with carbohydrate oxidation. To conclude, a fasted low-intensity exercise induced an enhancement of postprandial metabolic flexibility through the modulation of fat oxidation. Substrate oxidation appeared to be related to satiety only after exercise, suggesting a specific regulation of appetite induced by exercise. This study explored the effects of low-intensity exercise in a fasted state on postprandial satiety and energy metabolism, compared to a control condition. The exercise impacted significantly the postprandial energy expenditure and substrate oxidation, and although it did not modify the appetite sensations, significant correlations between satiety and substrate oxidation were observed after exercise, but not after the control condition. ↗: increase , →: associated with, CHO: carbohydrate. [Display omitted] [ABSTRACT FROM AUTHOR]

The gut microbiota influences communication between the gastrointestinal tract and the brain (the gut–brain axis) in a bidirectional manner. Recent in vitro research and animal studies suggest a link between the gut microbiota and the regulation of satiety and energy intake via a variety of direct and indirect pathways. However, the contribution of gut microbial metabolites to these processes in humans remains unclear. Short-chain fatty acids (SCFAs) are the most commonly studied microbial metabolites, and prebiotic supplementation enhances their production by the gut microbiota. Analyzing evidence from human studies, focusing on prebiotic supplementation, gut microbial alterations, and changes in satiety-related parameters, might generate important insights into the links between the gut microbiota and satiety signaling in humans. Recent studies show a link between the gut microbiota and the regulation of satiety and energy intake, processes that contribute to the development and pathophysiology of metabolic diseases. However, this link is predominantly established in animal and in vitro studies, whereas human intervention studies are scarce. In this review we focus on recent evidence linking satiety and the gut microbiome, with specific emphasis on gut microbial short-chain fatty acids (SCFAs). Based on a systematic search we provide an overview of human studies linking the intake of prebiotics with gut microbial alterations and satiety signaling. Our outcomes highlight the importance of in-depth examination of the gut microbiota in relation to satiety and provide insights into recent and future studies in this field. [ABSTRACT FROM AUTHOR]

• Food textures influence consumer acceptance, expected satiety and satiation. • Oat breads with different textures were formulated aimed at reducing intake. • Face reading was used to assess oral processing behaviour simultaneously with TDS assessment. • Face reading measurements were related to self-reported measures of satiety. • Consumers evaluated acceptance, satiety expectations and responded to a CATA question. Food texture can influence sensory perception and eating behaviour; it can be managed to affect intake, by inducing higher expected satiety and satiation, and eventually reducing overeating. The objective of this work was to assess face reading as an automatic measure of oral processing behaviour of products with different texture modifications, aimed at reducing intake. Three oat breads with different textural properties were used as a case study. A trained panel used Temporal Dominance of Sensations to describe dynamic sensory profiles of the breads and were simultaneously video recorded; the videos were analysed by FaceReader (intake, chewing motions, chewing period). The parameters extracted through face reading showed significant differences among the breads in duration of chewing period and number of chewing motions, which can be interpreted together with the TDS results. A consumer test (n = 135) was conducted on the breads, where participants evaluated overall liking, expected satiation and satiety, and answered a Check-All-That-Apply question including sensory and non-sensory attributes. Results indicated that the samples were significantly different in terms of liking, expected satiation and satiety and that consumers described samples in CATA question in line with the panel. Results interpreted together allowed the identification of the dynamic textural properties responsible for enhancing satiety and satiation expectations. Methodological implications are discussed throughout the paper. The novelty of the study is to show that automatic measures of oral processing behaviour by face reading, can be linked to self-reported explicit measures of satiety, opening the door to larger studies, unfeasible using manual annotation. [ABSTRACT FROM AUTHOR]

• Music at different beats per minute influenced eating behaviors and emotions. • Slow tempo music increased eating time, number of chews, and total chewing duration. • Subjects exposed to slow tempo music were calmer and more peaceful. • Gender appears to modulate the effect of musical tempo on emotions. • Correlations were highlighted between music tempo, emotions, and eating behaviors. Music has the power to influence mood and food-related behaviors, including taste perception, appetite and food choices. Among the many technical variables, music tempo is one of those that seem to influence eating behavior the most, affecting the speed of eating and drinking and meal duration. To further investigate this phenomenon, we developed an experiment aimed to understand how music at different beats per minute (BPM) affects eating behaviors and how emotions evoked by music interplay in this context. A total of 124 subjects participated in the study, randomly divided into two subgroups who listened to music at 145 BPM (fast tempo) and 85 BPM (slow tempo), respectively. The subjects' eating behaviors were studied by analyzing video recordings, by measuring leftovers, and by means of a questionnaire. Our study showed that subjects who listened to slow tempo music were more relaxed, spent more time eating, chewed more times and for longer than those who listened to fast tempo music, thus confirming the influence of musical tempo on eating behavior. In particular, this is the first study to report that slow tempo music may increase the number of chews and total chewing duration. [ABSTRACT FROM AUTHOR]

This study (1) evaluated the perceptions of Argentinian and Brazilian consumers regarding yogurt fortified with dairy proteins, legume proteins, or a combination of both, and (2) determined the satiety expectations of these foods as well as the consumers' intentions to taste and purchase protein-fortified yogurt. A total of 298 Argentinian and 100 Brazilian participants completed an online survey for this study. The free word association technique was used to investigate their perceptions about "satiety" as a verbal stimulus and 6 concepts of yogurt as visual/verbal stimuli (yogurt, set yogurt, skim set yogurt, skim set yogurt with a high content of dairy proteins, skim set yogurt with a high content of legume proteins, and skim set yogurt with a mix of dairy and legume proteins). The expected satiation and intentions to taste or purchase were evaluated using categorical scales. Regardless of their cultural background, participants from both countries expressed similar associations with the stimuli presented. Yogurt and set yogurt were associated with consumption occasions, sensory characteristics, liking, and foods, whereas skim yogurt was associated with diet food. Products fortified with proteins were associated with healthy foods, regardless of the protein source, and they yielded the highest rates for expected satiation. Brazilian participants were more likely to taste the food with a combination of proteins; however, participants from both countries were indifferent to purchasing the product. Important characteristics in the design and marketing of these products were pleasant sensations, such as "fullness," "satisfied," and snacks to eat "on the go," and the vegetarian consumers' segment. The combination with fruits or cereals, creaminess, and vanilla flavor should also be considered. The study findings could have implications for the dairy industry when designing yogurt fortified with proteins and communicating the nutritional and wholesome properties of these products. [ABSTRACT FROM AUTHOR]

Background A possible driver of obesity is insensitivity (passive overconsumption) to food energy density (ED, kcal/g); however, it is unclear whether this insensitivity applies to all meals. Objectives We assessed the influence of ED on energy intake (kcal) across a broad and continuous range of EDs comprised of noncovertly manipulated, real-world meals. We also allowed for the possibility that the association between energy intake and ED is nonlinear. Methods We completed a secondary analysis of 1519 meals which occurred in a controlled environment as part of a study conducted by Hall and colleagues to assess the effects of food ultra-processing on energy intake. To establish the generalizability of the findings, the analyses were repeated in 32,162 meals collected from free-living humans using data from the UK National Diet and Nutrition Survey (NDNS). Segmented regressions were performed to establish ED "breakpoints" at which the association between consumed meal ED and mean centered meal caloric intake (kcal) changed. Results Significant breakpoints were found in both the Hall et al. data set (1.41 kcal/g) and the NDNS data set (1.75 and 2.94 kcal/g). Centered meal caloric intake did not increase linearly with consumed meal ED, and this pattern was captured by a 2-component ("volume" and "calorie content" [biologically derived from the sensing of fat, carbohydrate, and protein]) model of physical meal size (g), in which volume is the dominant signal with lower energy-dense foods and calorie content is the dominant signal with higher energy-dense foods. Conclusions These analyses reveal that, on some level, humans are sensitive to the energy content of meals and adjust meal size to minimize the acute aversive effects of overconsumption. Future research should consider the relative importance of volume and calorie-content signals, and how individual differences impact everyday dietary behavior and energy balance. [ABSTRACT FROM AUTHOR]

[Display omitted] • Structure of konjac glucomannan - recrystallized resistant starch (KRS3) was studied. • KRS3 samples kept peak temperature values above 110 °C. • KRS3 slowed gastric emptying and intestinal propulsion rate. • KRS3, with 0.5% konjac glucomannan, reduced food intaking and improved satiety. The effects of the structure and digestibility of konjac glucomannan (KGM)-recrystallized resistant starch complex (KRS3) on the glycemic response and short-term satiety in mice were investigated. KRS3 samples were prepared by recrystallized debranched starch (RS3) at 50 °C, and then combined with KGM. The RS3 and KRS3 samples displayed an A-type pattern and maintained peak temperature values above 110 °C. With an increase in KGM, the swelling power and apparent viscosity of KRS3 increased. The results of in vitro and in vivo digestion revealed that KRS3 with a resistant starch content ranging from 69.4 % to 78.8 % could effectively maintain postprandial blood glucose levels. KRS3, particularly with 0.5 % KGM, slowed gastric emptying of mice from 82.7 % to 36.6 % and intestinal propulsion rate from 60.9 % to 35.3 %, resulting in strong satiety. RS3 combined with KGM could serve as a new approach to develop RS3 based foods with low glycemic responses and high-satiety. [ABSTRACT FROM AUTHOR]

The participants in this debate agree that food processing vitally affects human health, and that the extent of food processing significantly affects diet quality and health outcomes. They disagree on the significance of ultra-processing, as defined within the Nova food classification system. The YES position holds that the concept is well-founded, clear, and supported by a wealth of investigations, as demonstrated by systematic association between ultra-processed food (UPF) intake and various diseases and disorders, and the persistence of these associations with control for critical nutrients. The NO position argues that the concept of UPF is poorly defined; gives rise to misclassification of foods; is without clear mechanisms of action; and that the observed associations with obesity are likely confounded. The YES position argues that the Nova system is therefore crucial to inform dietary guidelines and also public policies designed to reduce production and consumption of UPFs, whereas the NO position argues that the system adds no value to conventional nutrient metrics and existing nutrient profiling systems, pointing instead to the need to develop an evidence-based system to characterize obesogenic foods. [ABSTRACT FROM AUTHOR]

The association of quantity and quality of carbohydrate sources with appetite during long-term weight-loss maintenance (WLM) after intentional weight loss (WL) is unclear. We aimed to investigate longitudinal associations of quantity and quality of carbohydrate sources with changes in subjective appetite sensations during WLM. This secondary analysis evaluated longitudinal data from the 3-year WLM phase of the PREVIEW study, a 2 × 2 factorial (diet–physical activity arms), multi-center, randomized trial. 1279 individuals with overweight or obesity and prediabetes (25–70 years; BMI≥25 kg m−2) were included. Individuals were merged into 1 group to assess longitudinal associations of yearly changes in appetite sensations. Quantity and quality of carbohydrate sources including total carbohydrate, glycemic index (GI), glycemic load (GL), and total dietary fiber were assessed via 4-day food diaries at 4 timepoints (26, 52, 104, and 156 weeks) during WLM. Visual analog scales were used to assess appetite sensations in the previous week. During WLM, participants consumed on average 160.6 (25th, 75th percentiles 131.1, 195.8) g·day−1 of total carbohydrate, with GI 53.8 (48.7, 58.8) and GL 85.3 (67.2, 108.9) g day−1, and 22.3 (17.6, 27.3) g·day−1 of dietary fiber. In the available-case analysis, multivariable-adjusted linear mixed models with repeated measures showed that each 30-g increment in total carbohydrate was associated with increases in hunger (1.36 mm year−1, 95% CI 0.77, 1.95, P < 0.001), desire to eat (1.10 mm year−1, 0.59, 1.60, P < 0.001), desire to eat something sweet (0.99 mm year−1, 0.30, 1.68, P = 0.005), and weight regain (0.20%·year−1, 0.03, 0.36, P = 0.022). Increasing GI was associated with weight regain, but not associated with increases in appetite sensations. Each 20-unit increment in GL was associated with increases in hunger (0.92 mm year−1, 0.33, 1.51, P = 0.002), desire to eat (1.12 mm year−1, 0.62, 1.62, P < 0.001), desire to eat something sweet (1.13 mm year−1, 0.44, 1.81, P < 0.001), and weight regain (0.35%·year−1, 0.18, 0.52, P < 0.001). Surprisingly, dietary fiber was also associated with increases in desire to eat, after adjustment for carbohydrate or GL. In participants with moderate carbohydrate and dietary fiber intake, and low to moderate GI, we found that higher total carbohydrate, GL, and total fiber, but not GI, were associated with increases in subjective desire to eat or hunger over 3 years. This study was registered as ClinicalTrials.gov , NCT01777893. [ABSTRACT FROM AUTHOR]

Background Emulsion droplet triacylglycerol (TAG) crystallinity and colloidal stability can alter the postprandial metabolism, although evidence of their interactive effects is limited. Objectives This acute meal crossover study investigated the influences of droplet TAG crystallinity at 37°C and colloidal gastric stability on gastric emptying (GE), acute lipemia, and satiety. Methods We gave 15 healthy adult males (mean ± SD age, 24.9 y ± 4.5 y; BMI, 26.0 kg/m2 ± 2.0 kg/m2; fasting TAG, 0.9 mmol/L  ± 0.3 mmol/L) 250 mL of four 20% palm stearin or palm olein emulsions with similar particle size distributions and containing partially crystalline droplets that remained stable (SS) or destabilized (SU) or containing liquid droplets that remained stable (LS) or destabilized (LU) when exposed to simulated gastric conditions. Baseline and 6-h postprandial ultrasound gastric antrum measurements, satiety visual analogue scales (VAS), and blood samples for analyses of plasma TAG, peptide YY (PYY), glucagon-like peptide-1 (GLP-1), ghrelin, leptin, glucose-dependent insulinotropic polypeptide, insulin, and glucose were collected. Changes from baseline and incremental area under the curve (iAUC) values were analyzed by repeated-measures ANOVA. Results TAG responses did not differ significantly. The gastric antrum area decreased faster (P  ≤ 0.01) after treatment with the acid-unstable emulsions (SU and LU), and satiety VAS ratings and plasma endpoints differed between treatments. After LS treatment, participants had 65% and 59% lower 3-h iAUC values for hunger (P  = 0.021) and desire to eat (P  = 0.031), respectively, compared to after SU treatment. LS treatment resulted in higher 6-h iAUC values for ghrelin (141%; P  = 0.023) and PYY (150%; P  = 0.043) compared to SU treatment, and LS treatment also resulted in higher GLP-1 values compared to SU (38%; P  = 0.016) and LU (76%; P  = 0.001) treatment. Conclusion Emulsion acid colloidal stability, independent of TAG physical state, delayed GE, and satiety was enhanced after consuming acid stable emulsions containing TAG in the liquid state. The study was registered at clinicaltrials.gov as NCT03990246 [ABSTRACT FROM AUTHOR]

Background: Dairy consumption reduces postprandial glycemia and appetite when consumed with carbohydrates.Objectives: The objective was to test the effects of frequently consumed dairy products, age, and sex on glycemia, appetite, and food intake.Methods: In a randomized, unblinded, crossover design, 30 older [60-70 y; BMI (kg/m2): 18.5-29.9] and 28 young (20-30 y; BMI: 18.5-24.9) adults consumed 500 mL of a calorie-free control (water), skim milk and whole milk, 350 g Greek yogurt, and 60 g cheddar cheese. Food intake at an ad libitum meal was measured 120 min later. Glycemia, appetite, and gastric hormone responses were measured premeal (15-120 min), within-meal (120-140 min), and postmeal (140-170 min). Effects of treatment, age, and sex and their interactions were analyzed using ANOVA followed by Tukey's post hoc test.Results: All forms of dairy, compared with water, decreased postmeal glycemia, premeal appetite, and meal intake (P < 0.0001). Premeal glucose, insulin, and glucagon-like peptide 1 increased, and ghrelin decreased, but effects of dairy differed with age and sex. Older adults had 10% higher pre- and postmeal glucose (P < 0.01). Premeal appetite suppression per 100 kcal of treatments was more after yogurt than other dairy, but overall appetite suppression was less in older adults than in young adults and in males than in females (P < 0.05). Pizza intake was reduced by 175 kcal after yogurt and cheese and by 82 kcal after milks compared to water (P < 0.001). Mealtime reduction for treatment calories averaged 62% after yogurt and cheese but was less at 33% after milks (P < 0.05). Compensation was less in older (33%) than in young (63%) adults (P < 0.03).Conclusions: Dairy products consumed in usual forms before a meal stimulate metabolic responses leading to reduced premeal appetite, later food intake, and postmeal glycemia, but their effects differ in magnitude and with the sex and age of adults. [ABSTRACT FROM AUTHOR]

Background Limited data are available examining dietary interventions for optimizing protein and leucine intake to stimulate muscle protein synthesis (MPS) in older humans. Objectives We aimed to investigate the aminoacidemia and appetite responses of older adults after consuming breakfast, a meal frequently consumed with high-carbohydrate and below-par amounts of protein and leucine for stimulating MPS. Methods Five men and 3 women (means ± SD; age: 74 ± 7 y, BMI: 25.7 ± 4.9 kg/m2, fat- and bone-free mass: 63 ± 7 kg) took part in this experiment in which they consumed breakfasts with low-protein (LP = 13 ± 2 g), high-protein (HP = 32 ± 5 g), and LP followed by a protein- and leucine-enriched bar formulation 2 h later (LP + Bar = 29 ± 2 g). The LP, HP, and LP + Bar breakfast conditions contained 519 ± 86 kcal, 535 ± 83 kcal, and 739 ± 86 kcal, respectively. Blood samples were drawn for 6 h and analyzed for amino acid, insulin, and glucose concentrations. Visual analog scales were assessed for hunger, fullness, and desire to eat. Results The net AUC for essential amino acid (EAA) exposure was similar between the LP + Bar and HP conditions but greater in the HP condition compared with the LP condition. Peak leucinemia was higher in the LP + Bar condition compared with the HP, and both were greater than the LP condition. Net leucine exposure was similar between HP and LP + Bar, and both were greater than LP. Hunger was similarly reduced in LP + Bar and HP, and LP + Bar resulted in a greater hunger reduction than LP. Both LP + Bar and HP resulted in greater net fullness scores than LP. Conclusions Consuming our bar formulation increased blood leucine availability and net exposure to EAAs to a similar degree as consuming a high-protein meal. High-protein at breakfast results in a greater net exposure to EAAs and leucine, which could support MPS in older persons. This study was registered at clinicaltrials.gov as NCT03712761. [ABSTRACT FROM AUTHOR]

The physicochemical properties of dietary fiber in the gastrointestinal tract, such as hydration properties, adsorption properties, rheological properties, have an important influence on the physiological process of host digestion and absorption, leading to the differences in satiety and glucose and lipid metabolisms. Based on the diversified physicochemical properties of konjac glucomannan (KGM), it is meaningful to review the relationship of structural characteristics, physicochemical properties and glycose and lipid metabolism. Firstly, this paper bypassed the category of intestinal microbes, and explained the potential of dietary fiber in regulating glucose and lipid metabolism during nutrient digestion and absorption from the perspective of colloidal nutrition. Secondly, the modification methods of KGM to regulate its physicochemical properties were discussed and the relationship between KGM's molecular structure types and glycose and lipid metabolism were summarized. Finally, based on the characteristics of KGM, the application of KGM in the main material and ingredients of fat reduction food was reviewed. We hope this work could provide theoretical basis for the study of dietary fiber colloid nutrition science. [Display omitted] [ABSTRACT FROM AUTHOR]

The dorsal raphe nucleus (DRN) is essential for the control of food intake. Efferent projections from the DRN extend to several forebrain regions that are involved in the control of food intake. However, the neurotransmitters released in the DRN related to the control of food intake are not known. We have previously demonstrated that a tonic α1 action on DRN neurons contributes to satiety in the fed rats. In this study we investigated the participation of norepinephrine (NE) signaling in the DRN in the satiety response. Intra-DRN administration of NE causes an increase in the 2-hour food intake of sated mice, an effect that was blocked by previous administration of yohimbine, an α2 antagonist. Similarly, Intra-DRN administration of clonidine, an α2 agonist, increases food intake in sated mice. This result indicates that in the satiated mice exogenous NE acts on α2 receptors to increase food intake. Furthermore, administration of phenylephrine, an α1 agonist, decreases food intake in fasted mice and prazosin, an α1 antagonist, increases food intake in the sated mice. Taken together these results indicate that, in a satiated condition, a tonic α1 adrenergic action on the DRN neurons inhibits food intake and that exogenous NE administered to the DRN acts on α2 adrenergic receptors to increase food intake. These data reinforce the intricate neuronal functioning of the DRN and its effects on feeding. [Display omitted] • Tonic α1-mediated norepinephrine signal in the DRN contributes to satiety in mice. • In the satiated mice exogenous norepinephrine acts through α2 receptors in the DRN. • In the fasted mice exogenous norepinephrine acts through α1 receptors in the DRN. • The DRN control of water intake is different in rats and mice. [ABSTRACT FROM AUTHOR]

Visual analogue scales (VAS) have commonly been used to assess appetite in children 8 years and older; however, these tools have been considered unreliable for children 7 years old and under. The objective of this pilot study was to develop a picture-based appetite assessment (PBAA) tool for children aged 4-10 years and pilot test it compared to a VAS-based appetite assessment. The study hypothesis was that the PBAA scores would decrease following the consumption of an ad libitum snack compared to the scores in the fasted state in children 4 to 10 years old; furthermore, there would be a good level of agreement (intraclass correlation coefficients >0.75) between the appetite scores by the PBAA and VAS tools in children aged 8 years or older. At Visit 1, in a fasted state, all children (n = 15) completed the PBAA. Children who were 8-10 years old (n = 8) also completed the VAS-based appetite assessment. Then, an ad libitum snack was provided, and appetite assessments were repeated at 5-, 30- and 60-minutes post-snack. The same assessments were completed at visit 2 pre (fasting)- and post-consumption of a snack containing 25% of the amount consumed at visit 1 (limited snack). PBAA scores were different across time (P <.001) and between types of meal (ad libitum vs limited snack) (P =.015) in all children. A good agreement between the PBAA and VAS scores at 30 and 60 minutes after both types of meal was found (intraclass correlation coefficients >0.75). The PBAA tool was able to detect expected changes in appetite sensations and was in good agreement with the VAS instrument. [ABSTRACT FROM AUTHOR]

Background: Dietary calcium has been proposed to reduce appetite in human studies. Postprandial satiety is mainly controlled by gut hormones. However, the effect of calcium on appetite and the role of gut hormones remain unclear.Objectives: We examined whether oral administration of calcium reduces food intake in rats and investigated the underlying mechanism.Methods: Male Sprague Dawley rats (8-12 wk old) were used after an overnight fastifffng. In a series of 2 trials with 1-wk interval between challenges, food intake was measured 0.5-24 h after oral gavage of a vehicle (saline containing 1.5% carboxymethyl cellulose) as the control treatment, or the vehicle containing various calcium compounds [calcium chloride (CaCl2), calcium carbonate, calcium lactate, in a random order] at 150 mg calcium/kg dose. A conditional taste aversion test was conducted. In separate experiments, plasma calcium and gut hormone concentrations were measured 15 or 30 min after oral administration of the calcium compounds. In anesthetized rats, portal peptide-YY (PYY) concentrations were measured after intraluminal administration of a liquid meal with or without additional calcium.Results: Oral CaCl2 reduced food intake acutely (30 min, ∼20%, P < 0.05) compared with control rats, without taste aversion. Plasma PYY concentration was higher (100%, P < 0.05) in CaCl2-preloaded rats than in control rats, 15 min after administration. In anesthetized rats, luminal meal + CaCl2 induced a 4-fold higher increase in plasma PYY than the control treatment did. Oral administration of a calcium-sensing receptor (CaSR) agonist suppressed food intake (∼30%, P < 0.05), but CaCl2 and CaSR agonist did not suppress food intake under treatment with a PYY receptor antagonist. Furthermore, the CaSR antagonist attenuated the effect of CaCl2 on food intake.Conclusions: CaCl2 suppresses food intake partly by increasing CaSR-mediated PYY secretion in rats. Our findings could at least partially explain the satiating effect of calcium. [ABSTRACT FROM AUTHOR]

The effects of intranasal oxytocin and placebo on hyperphagia and repetitive behaviors were compared in children and adolescents with Prader Willi Syndrome (PWS). Children and adolescents with PWS were enrolled in an 8-week double-blind placebo-controlled intranasal oxytocin randomized trial. Twenty-three (23) subjects were assigned to oxytocin (N = 11) or placebo (N = 12). Hyperphagia was measured with the Hyperphagia Questionnaire (HQ), and repetitive behavior was measured with Repetitive Behavior Scale- Revised (RBS-R). There were modest significant treatment by-time interactions indicating reduction in hyperphagia and repetitive behaviors across time for placebo but no reduction for oxytocin. Total HQ score showed a greater average reduction of 1.81 points/week for the placebo group vs. oxytocin, with maximum reduction at week 4. There were also greater reductions on HQ-Drive and HQ-Behavior subscales on placebo vs. oxytocin. RBS-R subscales followed similar patterns to the HQ, with a significantly greater reduction in sameness subscale behaviors (average 0.825 points/week) in the placebo group compared to the oxytocin group. Oxytocin was well tolerated, and the only adverse event that was both more common and possibly related to oxytocin vs. placebo was nocturia (n = 1 vs 0). Placebo was associated with modest improvement in hyperphagia and repetitive behaviors in childhood PWS whereas intranasal oxytocin was not associated with improvement in these domains. More work is needed to understand the meaning and mechanism of these findings on hyperphagia and repetitive behaviors in PWS. [ABSTRACT FROM AUTHOR]

Reward circuitry in the brain plays a key role in weight regulation. We tested the effects of a plant-based meal on these brain regions. A randomized crossover design was used to test the effects of two energy- and macronutrient-matched meals: a vegan (V-meal) and a conventional meat (M-meal) on brain activity, gastrointestinal hormones, and satiety in participants with type 2 diabetes (T2D; n = 20), overweight/obese participants (O; n = 20), and healthy controls (H; n = 20). Brain perfusion was measured, using arterial spin labeling functional brain imaging; satiety was assessed using a visual analogue scale; and plasma concentrations of gut hormones were determined at 0 and 180 min. Repeated-measures ANOVA was used for statistical analysis. Bonferroni correction for multiple comparisons was applied. The Hedge's g statistic was used to measure the effect size for means of paired difference between the times (180-0 min) and meal types (M−V meal) for each group. Thalamus perfusion was the highest in patients with T2D and the lowest in overweight/obese individuals (p = 0.001). Thalamus perfusion decreased significantly after ingestion of the M-meal in men with T2D (p = 0.04) and overweight/obese men (p = 0.004), and it decreased significantly after ingestion of the V-meal in healthy controls (p < 0.001; Group x Meal x Time: F = 3.4; p = 0.035). The effect size was −0.41 (95% CI, −1.14 to 0.31; p = 0.26) for men with diabetes; −0.72 (95% CI, −1.48 to 0.01; p = 0.05) for overweight/obese men; and 0.82 (95% CI, 0.09 to 1.59; p = 0.03) for healthy men. Postprandial secretion of active GLP-1 increased after the V-meal compared with the M-meal by 42% (95% CI 25–62%; p = 0.003) in men with T2D and by 41% (95% CI 24–61%; p = 0.002) in healthy controls. Changes in thalamus perfusion after ingestion of both test meals correlated with changes in satiety (r = +0.68; p < 0.01), fasting plasma insulin (r = +0.40; p < 0.01), C-peptide (r = +0.48; p < 0.01) and amylin (r = +0.55; p < 0.01), and insulin secretion at 5 mmol/l (r = +0.77; p < 0.05). The higher postprandial GLP-1 secretion after the V-meal in men with T2D, with concomitant greater satiety and changes in thalamus perfusion, suggest a potential use of plant-based meals in addressing the key pathophysiologic mechanisms of food intake regulation. Trial registration ClinicalTrials.gov number, NCT02474147. [ABSTRACT FROM AUTHOR]

Seaweed including brown seaweeds with rich bioactive components may be efficacious for a glycaemic management strategy and appetite control. We investigated the effects of two brown edible seaweeds, Laminaria digitata (LD) and Undaria pinnatifida (UP), on postprandial glucose metabolism and appetite following a starch load in a human meal study. Twenty healthy subjects were enrolled in a randomized, 3-way, blinded cross-over trial. The study was registered under ClinicalTrials.gov Identifier no. NCT00123456. At each test day, the subjects received one of three meals comprising 30 g of starch with 5 g of LD or UP or an energy-adjusted control meal containing pea protein. Fasting and postprandial blood glucose, insulin, C-peptide and glucagon-like peptide-1 (GLP-1) concentrations were measured. Subjective appetite sensations were scored using visual analogue scales (VAS). Linear mixed model (LMM) analysis showed a lower blood glucose, insulin and C-peptide response following the intake of LD and UP, after correction for body weight. Participants weighing ≤ 63 kg had a reduced glucose response compared to control meal between 40 and 90 min both following LD and UP meals. Furthermore, LMM analysis for C-peptide showed a significantly lower response after intake of LD. Compared to the control meal, GLP-1 response was higher after the LD meal, both before and after the body weight adjustment. The VAS scores showed a decreased appetite sensation after intake of the seaweeds. Ad-libitum food intake was not different three hours after the seaweed meals compared to control. Concomitant ingestion of brown seaweeds may help improving postprandial glycaemic and appetite control in healthy and normal weight adults, depending on the dose per body weight. Clinicaltrials.gov (ID# NCT02608372). [ABSTRACT FROM AUTHOR]

Background: Inclusion of dairy in diet patterns has been shown to have mixed effects on weight loss. A prevailing hypothesis is that dairy improves weight loss by influencing endocrine systems associated with satiety and food intake regulation.Objectives: The objective of the current study was to evaluate the effect of weight loss with or without adequate dietary dairy on subjective and objective appetitive measures.Methods: Men and women who were habitual low dairy consumers (n = 65, 20-50 y) participated in a 12-wk randomized controlled feeding weight loss trial. During the 12-wk intervention, a low-dairy (<1 serving dairy/d) was compared with an adequate-dairy (3-4 servings dairy/d) diet, both with a 500-kcal deficit/d. Test days, before and at the end of the intervention, began with 2 fasting blood draws and visual analog scale (VAS) measures, followed by a standard breakfast (25% of prescribed restricted calories), 5 postbreakfast blood draws and VASs, a standard lunch (40% of restricted energy amount), and 12 postlunch blood draws and VASs. Blood samples were used for satiety hormone measurements. On a separate day when matching standard meals were consumed, an ad libitum buffet meal was provided as dinner, at a self-selected time. Meal duration and intermeal interval were recorded.Results: Weight loss (-6.1 kg), irrespective of dairy, resulted in reduced fasting insulin (-20%) and leptin (-25%), and increased fasting acylated ghrelin (+25%) and VAS desire to eat (+18%) (P < 0.05). There were no effects of dairy on objective or subjective satiety measures. Weight loss marginally reduced the intermeal interval (289 min compared with 276 min, P = 0.059) between lunch and the ad libitum buffet.Conclusions: These results do not support the hypothesis that inclusion of dairy in long-term dietary patterns influences appetite during weight loss. Weight loss per se has a modest impact on select systems that regulate hunger and satiety.This trial was registered at clinicaltrials.gov as NCT00858312. [ABSTRACT FROM AUTHOR]

This study investigated 2 possible approaches to dietary control of acute postprandial responses to a rice-based meal under equicarbohydrate conditions: (1) a dried apple (DA) preload and (2) co-ingestion of vinegar-soaked DA. We hypothesized that both approaches would counteract hyperglycemia with no negative effect on satiety, possibly explained by an inhibitory effect on digestive enzyme activity and/or the effect of the sugar component of the DA. Fifteen healthy female subjects consumed (1) rice, (2) co-ingestion of DA and rice (DA + R), (3) DA preload and rice (PDA + R), (4) rice with sugar solution (same sugar profile as in DA) preloaded (PSS + R), or (5) co-ingestion of rice with vinegar-soaked DA (VDA + R) in a randomized crossover trial. Acute postprandial glycemic response tests and subjective satiety tests were conducted for each test meal. Compared with rice reference, the PA + R and PSS + R achieved 31.4% and 36.3% reduction of the incremental area under the curve 0-120 , 24.3% and 27.0% decreases in the average glucose peak, along with 21.6% and 27.0% decreases in glycemic excursion in 240 minutes, whereas the VDA + R resulted 42.4%, 27.0%, and 29.7% reductions in the incremental area under the curve 0-120 , peak, and glycemic excursion, respectively. The DA-containing meals had no effect or a favorable effect on satiety. The in vitro assay found larger resistant starch and smaller rapid digestible starch fractions in DA + R and VDA + R meals compared to those of the rice reference (P <.001). The result of this study supported the research hypothesis, and the DA-containing meals could be considered as a potential dietary approach for glycemic management. [ABSTRACT FROM AUTHOR]

Background: Whole apples produce greater satiety than processed apples, but the underlying mechanisms remain unclear.Objective: Our aim was to assess the intragastric processing of apple preparations and the associated small and large bowel contents using MRI.Methods: An open label, 3-way crossover, randomized, controlled trial. Eighteen healthy adults (mean ± SD age, 25 ± 4 y; BMI, 22.7 ± 3.5 kg/m2) underwent serial MRI scans on 3 occasions separated by 7 d, after consumption of isocaloric (178 kcal) portions of either whole apples, apple puree, or apple juice. Gastric emptying, small bowel water content (SBWC; primary endpoint), were measured at baseline and at 45 min intervals (0-270 min) postmeal ingestion. Fullness and satiety were also assessed at each time point. Treatment effects between groups were analyzed using ANOVA.Results: Gastric emptying half-time (GE t50) was greater (P < 0.0001) after participants consumed whole apple (mean ± SEM), 65 (3.3) min compared with when they consumed apple puree (41 [2.8] min) or apple juice (38 [2.9] min), times that did not differ. Postprandial area under the curve (AUC) (135-270 min) SBWC was also greater for whole apples than puree (P = 0.025) and juice (P = 0.0004) but juice and puree did not differ. AUC for fullness and satiety (0-270 min) postingestion was also greater (P = 0.002 and 0.004, respectively) for whole apple compared with juice but juice and puree did not differ.Conclusions: Gastric emptying is slower after whole apple consumption causing a greater sensation of fullness and satiety than puree or juice in healthy adults. Whole apples increased small bowel and colonic contents during the later phase of the study which may be relevant for subsequent food consumption.This study was registered at clinicaltrials.gov as NCT03714464. [ABSTRACT FROM AUTHOR]

• Cholecystokinin (CCK; 1 μg/kg BW) activates cFos in PrRP-positive NTS neurons. • CCK does not activate PrRP neurons in rats maintained on high-fat diet. • Blunted activation of PrRP neurons may contribute to excess intake and weight gain. Cholecystokinin (CCK) released from the small intestine increases the activity of vagal afferents that relay satiety signals to the caudal nucleus of the solitary tract (cNTS). A caudal subset of A2 noradrenergic neurons within the cNTS that express prolactin-releasing peptide (PrRP) have been proposed to mediate CCK-induced satiety. However, the ability of exogenous CCK to activate cFos expression by PrRP neurons has only been reported in rats and mice after a very high dose (i.e., 50 μg/kg BW) that also activates the hypothalamic-pituitary-adrenal stress axis. The present study examined the ability of a much lower CCK dose (1.0 µg/kg BW, i.p) to activate PrRP-positive neurons in the rat cNTS. We further examined whether maintenance of rats on high fat diet (HFD; 45% kcal from fat) alters CCK-induced activation of PrRP neurons, since HFD blunts the ability of CCK to suppress food intake. Rats maintained on HFD for 7 weeks consumed more kcal and gained more BW compared to rats maintained on Purina chow (13.5% kcal from fat). CCK-treated rats displayed increased numbers of cFos-positive cNTS neurons compared to non-injected and saline-injected controls, with no effect of diet. In chow-fed rats, a significantly larger proportion of PrRP neurons were activated after CCK treatment compared to controls; conversely, CCK did not increase PrRP neuronal activation in HFD-fed rats. Collectively, these results indicate that a relatively low dose of exogenous CCK is sufficient to activate PrRP neurons in chow-fed rats, and that this effect is blunted in rats maintained for several weeks on HFD. [ABSTRACT FROM AUTHOR]

According to the World Health Organization (WHO) the prevalence of obesity tripled worldwide since 1975. Obesity prevention and treatment is based upon lifestyle changes involving eating habits, physical activity and behaviour therapy. Various dietary patterns have been used as nutritional strategies and, in recent years, interest has been shown in very low calorie ketogenic diets (VLCKD) that provide less than 800 calories (kcal), no more than 20–50 g/day of carbohydrates and 0.8–1.5 g/kg ideal body weight of protein. We conducted a literature review of all clinical trials published between January 2014–November 2019 on people with obesity (PWO) that evaluated VLCKD effects on anthropometric parameters, body composition, satiety, lipid profile and microbiota. Findings from literature showed that VLCKD could be useful to ameliorate the quality of life and sleep of PWO. It leads to a rapid weight loss and results in improvements in body mass index (BMI = kg/m2), waist circumference and fat mass reduction preserving lean body mass and resting metabolic rate. This eating pattern reduced the desire to eat and increased satiety. Little is known regarding the effects of VLCKD on the microbiota of PWO for which it is important to conduct further studies. [ABSTRACT FROM AUTHOR]

Background: Snacking continues to be a major component in the dietary patterns of most Americans despite conflicting evidence surrounding snacking healthfulness. Low-sugar, highly nutritive snacks, such as hummus, can lead to improvements in diet quality, appetite, and glycemic control.Objectives: The purpose of the study was to examine the effects of afternoon snacking on diet quality, appetite, and glycemic control in healthy adults.Methods: Thirty-nine adults (age: 26 ± 1 y; BMI: 24.4 ± 0.5 kg/m2) randomly completed the following afternoon snack patterns for 6 d/pattern: hummus and pretzels [HUMMUS; 240 kcal; 6 g protein, 31 g carbohydrate (2 g sugar), 11 g fat]; granola bars [BARS; 240 kcal; 4 g protein, 38 g carbohydrate (16 g sugar), 9 g fat]; or no snacking (NO SNACK). On day 7 of each pattern, a standardized breakfast and lunch were provided. The respective snack was provided to participants 3 h after lunch, and appetite, satiety, and mood questionnaires were completed throughout the afternoon. At 3 h postsnack, a standardized dinner was consumed, and an evening snack cooler was provided to be consumed, ad libitum at home, throughout the evening. Lastly, 24 h continuous glucose monitoring was performed.Results: HUMMUS reduced subsequent snacking on desserts by ∼20% compared with NO SNACK (P = 0.001) and BARS (P < 0.001). HUMMUS led to greater dietary compensation compared with BARS (122 ± 31% compared with 72 ± 32%, respectively; P < 0.05). HUMMUS reduced indices of appetite (i.e., hunger, desire to eat, and prospective food consumption) by ∼70% compared with NO SNACK (all P < 0.05), whereas BARS did not. Additionally, satiety was ∼30% greater following HUMMUS and BARS compared with NO SNACK (both P < 0.005) with no differences between snacks. Lastly, HUMMUS reduced afternoon blood glucose concentrations by ∼5% compared with BARS (P < 0.05).Conclusions: Acute consumption of a low-sugar, afternoon hummus snack improved diet quality and selected indices of appetite, satiety, and glycemic control in healthy adults. Long-term trials assessing the effects of hummus snacking on health outcomes are warranted. [ABSTRACT FROM AUTHOR]

Several studies have linked food structure and texture to different kinetics of nutrients delivery. Changes in some nutrients' release rate, such as proteins and lipids, could induce different physiological effects (e.g., satiety effect, reduction of postprandial lipemia). Recently, experts are proposing to consider the food as a whole instead of looking at specific nutrients, as the combination of food components and the way they are structured could change their physiological effects. This review highlights recent knowledge linking the different levels of structure of dairy products to their digestion, absorption, and physiological effects. Two examples, yogurt and cheese, will be presented to showcase the contributions of dairy food structure to nutrient release rates. One study aimed to validate whether changes in the casein:whey protein ratio or addition of fiber could influence the digestion kinetics of protein and, subsequently, satiety. A static in vitro digestion model has been used on experimental yogurts differing by their casein:whey protein ratio or dietary fiber content. A human trial with healthy men (n = 20) consuming 5 isocaloric and isoproteinemic yogurt snacks before monitoring lunch intake revealed that the yogurt formulation with increased whey protein content significantly reduced subsequent energy intake compared with its control. This result was linked to slower in vitro disintegration rate and soluble protein release for yogurts with increased whey protein, whereas no difference was observed for yogurts with fiber. A second study allowed discrimination between the effects of cheese attributes on lipid release and absorption. Nine commercial cheeses were digested in vitro, and 2 were selected for the in vivo study, in which plasma concentrations of triglycerides (TAG) were followed before and after meal consumption. The in vivo study revealed that cream cheese, but not cheddar, induced a greater increase in TAG concentrations at 2 h than did butter; this difference was linked to their in vitro disintegration. These studies demonstrate that the dairy food matrix per se modulates foods' nutritional properties. Other studies recently published on this topic will also be included, to put in perspective the important role of the dairy food matrix on release of nutrients and their physiological effects, and how this can be compared with other foods. [ABSTRACT FROM AUTHOR]

Fiber intake has been associated with a lower risk of developing various chronic diseases such as metabolic diseases (e.g. obesity, diabetes, dyslipidemia). In this line, psyllium presents a high content of soluble fiber, associated with health benefits. The aim of this review is to evaluate the scientific evidence of psyllium health benefits. The nutritional properties of psyllium are presented, as well as its various applications in food products. The main functional benefits of psyllium are presented in topics, as follows: the effect on cholesterol control, on type 2 diabetes, and on obesity and satiety. Products containing psyllium can be an effective alternative to improve the functionality and produce healthy foods. The addition of psyllium to a food product (e.g. bakery goods, dairy, meat and gluten-free products). Can provide the health claim for a fiber-containing product, which is an important advantage in the market. In addition, it may allow consumers to ingest adequate amounts of fiber without increasing calorie intake, as well as contributing to other health benefits such as cholesterol control, glycemic control, satiety, among others. Psyllium can be easily added to food formulations and does not change the flavor perception of the product. Thus, the food industry may play an important role in the prevention of chronic non-communicable diseases when using psyllium in food products. • The consumption of psyllium reduces the levels of LDL cholesterol. • Psyllium contributes to the reduction of fasting and postprandial blood glucose concentrations. • Psyllium supplementation causes satiety, reduces hunger, and reduces the urge to eat. • Psyllium assists in weight loss. • Contemporary approaches on the use of psyllium in food products. [ABSTRACT FROM AUTHOR]

Little is known about postprandial release of serum ghrelin, glucagon, and glucagon-like peptide-1 (GLP-1) in relation with differing fasting insulin levels. We hypothesized that these hormones are affected by insulin resistance, and hence, we compared different postprandial responses of GLP-1, glucagon, and ghrelin in subjects with relatively high (RHI) or relatively low (RLI) fasting insulin levels. The trial was a randomized crossover study with 4 different meal conditions. Fourteen nonobese or obese, healthy, men and 14 women were randomly assigned to the order of supervised intake of a 750 kcal drink with the same protein contents but with 20 energy-percent (E%) or 55 E% from carbohydrates, and the remaining energy from fat. Participants were also randomized to consume the drinks as 1 large beverage or as five 150-kcal portions every 30 minutes. The 28 subjects were divided into 2 equally sized groups based on fasting insulin levels. Statistics were done with general linear mixed model. Fasting insulin levels were 3-fold higher in the group with RHI compared with the RLI group (RHI: 1004 ± 510 pg/mL, RLI: 324 ± 123 pg/mL, P <.0005). Serum GLP-1 was highest in the RHI group after both single meals and after 5 drinks and following high- and low-carbohydrate meals (both P ≤.002), and this was the case also for glucagon levels (both P ≤.018), whereas ghrelin levels did not differ between groups. Thus, subjects with RHI displayed both higher postprandial serum GLP-1 and glucagon than the participants with RLI, suggesting that glucagon could play a role in the advent of dysglycemia by insulin resistance. [ABSTRACT FROM AUTHOR]

Food is a powerful natural reinforcer that guides feeding decisions. The vagus nerve conveys internal sensory information from the gut to the brain about nutritional value; however, the cellular and molecular basis of macronutrient-specific reward circuits is poorly understood. Here, we monitor in vivo calcium dynamics to provide direct evidence of independent vagal sensing pathways for the detection of dietary fats and sugars. Using activity-dependent genetic capture of vagal neurons activated in response to gut infusions of nutrients, we demonstrate the existence of separate gut-brain circuits for fat and sugar sensing that are necessary and sufficient for nutrient-specific reinforcement. Even when controlling for calories, combined activation of fat and sugar circuits increases nigrostriatal dopamine release and overeating compared with fat or sugar alone. This work provides new insights into the complex sensory circuitry that mediates motivated behavior and suggests that a subconscious internal drive to consume obesogenic diets (e.g., those high in both fat and sugar) may impede conscious dieting efforts. [Display omitted] • Intestinal fats and sugars are sensed by distinct vagal populations • Nutrient-sensing vagal sensory neurons are necessary and sufficient for reinforcement • Both fat and sugar cause dopamine release by engaging separate central reward circuits • Combining fat and sugar supra-additively increases dopamine efflux and eating McDougle et al. unveil gut-brain circuits for sugar and fat consumption. Separate chemosensory vagal neurons respond to either post-ingestive fat or sugar and engage distinct but parallel downstream reward circuits, crucial for reinforcement. Foods combining fats and sugars simultaneously recruit both circuits promoting the subconscious drive to overeat obesogenic diets. [ABSTRACT FROM AUTHOR]

Small intestinal satiation pathways involve nutrient-induced stimulation of chemoreceptors leading to release of satiety hormones from intestinal enteroendocrine cells (ECCs). Whether adaptations in these pathways contribute to increased maternal food intake during pregnancy is unknown. To determine the expression of intestinal nutrient-sensors and satiety hormone transcripts and proteins across pregnancy in mice. Female C57BL/6J mice (10–12 weeks old) were randomized to mating and then tissue collection at early- (6.5 d), mid- (12.5 d) or late-pregnancy (17.5 d), or to an unmated age matched control group. Relative transcript expression of intestinal fatty acid, peptide and amino acid and carbohydrate chemoreceptors, as well as gut hormones was determined across pregnancy. The density of G-protein coupled receptor 93 (GPR93), free fatty acid receptor (FFAR) 4, cholecystokinin (CCK) and glucagon-like peptide1 (GLP-1) immunopositive cells was then compared between non-pregnant and late-pregnant mice. Duodenal GPR93 expression was lower in late pregnant than non-pregnant mice (P < 0.05). Ileal FFAR1 expression was higher at mid- than at early- or late-pregnancy. Ileal FFAR2 expression was higher at mid-pregnancy than in early pregnancy. Although FFAR4 expression was consistently lower in late-pregnant than non-pregnant mice (P < 0.001), the density of FFAR4 immunopositive cells was higher in the jejunum of late-pregnant than non-pregnant mice. A subset of protein and fatty acid chemoreceptor transcripts undergo region-specific change during murine pregnancy, which could augment hormone release and contribute to increased food intake. Further investigations are needed to determine the functional relevance of these changes. • Adaptations in intestinal chemoreceptors and hormones during pregnancy is unknown. • Duodenal GPR93 and intestinal FFAR4 expression was lower in late-pregnant mice. • FFAR4 positive cells were greater in the jejunum of late- vs. non-pregnant mice. • Gut hormone (CCK & GLP-1) expression and cell density was unchanged in pregnancy. [ABSTRACT FROM AUTHOR]

Opioids are generally known to promote hedonic food consumption. Although much of the existing evidence is primarily based on studies of the mesolimbic pathway, endogenous opioids and their receptors are widely expressed in hypothalamic appetite circuits as well; however, their role in homeostatic feeding remains unclear. Using a fluorescent opioid sensor, deltaLight, here we report that mediobasal hypothalamic opioid levels increase by feeding, which directly and indirectly inhibits agouti-related protein (AgRP)-expressing neurons through the μ-opioid receptor (MOR). AgRP-specific MOR expression increases by energy surfeit and contributes to opioid-induced suppression of appetite. Conversely, its antagonists diminish suppression of AgRP neuron activity by food and satiety hormones. Mice with AgRP neuron-specific ablation of MOR expression have increased fat preference without increased motivation. These results suggest that post-ingestion release of endogenous opioids contributes to AgRP neuron inhibition to shape food choice through MOR signaling. [Display omitted] • Feeding increases mediobasal hypothalamic opioid levels • AgRP neurons and their synapses are directly and indirectly inhibited by MOR agonists • Opioid signaling contributes to AgRP neuron inhibition by feeding • Selective ablation of MOR from AgRP neurons increases relative fat preference Sayar-Atasoy et al. show that feeding increases endogenous opioid levels in the hypothalamus, where they inhibit the hunger-promoting AgRP neurons to restrain further consumption. [ABSTRACT FROM AUTHOR]

Des avancées significatives ont été réalisées dans la prise en charge de l'obésité grâce à l'émergence de traitements médicamenteux efficaces pour induire une perte de poids notable, associés à des conseils diététiques et à une activité physique régulière. Contrairement aux précédents médicaments testés, ces nouvelles thérapies ne sont pas associées à des effets secondaires graves. Elles agissent principalement en augmentant la sensation de satiété et en réduisant les apports alimentaires sans frustration. Les agonistes du récepteur au GLP1, tels que le liraglutide et le sémaglutide, sont déjà des options thérapeutiques recommandées pour la prise en charge de l'obésité en France. Cette revue examine les mécanismes, l'efficacité et les effets secondaires des principaux médicaments actuellement disponibles à la prescription. © 2023 Société francophone nutrition clinique et métabolisme (SFNCM). Publié par Elsevier Masson SAS. Tous droits réservés. Significant progress have been made in the management of obesity thanks to the emergence of effective drug treatments, combined with dietary advice and regular physical activity. Unlike previous drugs tested, these new therapies allow for significant weight loss without serious side effects. They act primarily by increasing feelings of satiety and reducing food intake without frustration. GLP1 receptor agonists, such as liraglutide and semaglutide, are already recommended therapeutic options for the management of obesity in France. This review examines the mechanisms, efficacy, and side effects of the main drugs currently available on prescription. © 2023 Société francophone nutrition clinique et métabolisme (SFNCM). Published by Elsevier Masson SAS. All rights reserved. [ABSTRACT FROM AUTHOR]

A faster rate of infusion of propionic acid into the rumen of cows in the postpartum period increased meal size compared with a slower rate of infusion in a previous experiment. Because propionate is anaplerotic and stimulates oxidation of acetyl coenzyme A (CoA) in the liver, and hepatic oxidation has been linked to satiety, this result was opposite to our expected response. We then hypothesized that the faster rate of infusion might have saturated the pathway for propionate metabolism in hepatocytes resulting in lower first-pass extraction by the liver. Because we were measuring feeding behavior, we could not sample blood and liver tissue over time in that experiment. Therefore, to determine the temporal effects of propionic acid (PA) infusion on hepatic metabolism and plasma metabolites over the time course of a meal, we infused 1.25 mol of PA (2.5 L of 0.5 M PA) over 5 min (FST) or 15 min (SLW) into the rumen. We evaluated response to PA infusions both before feeding, when ruminal PA production by rumen microbes is lower and hepatic acetyl CoA concentration is greater, and 4 h after feeding, when PA production is greater and hepatic acetyl CoA concentration is lower. Blood and liver samples were collected before, and after 5, 15, and 30 min of infusion. Contrary to our hypothesis, the rate of PA infusion into the rumen did not affect plasma propionate concentration, indicating the FST effects on feeding behavior were not because of a limitation on propionate uptake by the liver. However, FST increased plasma glucose and insulin concentrations faster than SLW, resulting in a reduction in plasma nonesterified fatty acid concentration during the time frame of meals. Decreased plasma nonesterified fatty acid concentration during infusion likely decreased the supply of acetyl CoA for oxidation in the liver. The FST treatment also increased fumarate concentration at 5 min after the initiation of infusion but did not affect oxaloacetate concentration compared with SLW, consistent with a limitation to propionate metabolism at that reaction. A metabolic bottleneck at the malate dehydrogenase reaction for FST compared with SLW would further contribute to a reduction in hepatic oxidation within the time frame of a meal, allowing greater meal size, consistent with the hepatic oxidation theory and our previous results. [ABSTRACT FROM AUTHOR]

The discovery of N ‑acylethanolamines (NAEs) has prompted an increase in research aimed at understanding their biological roles including regulation of appetite and energy metabolism. However, a knowledge gap remains to understand the effect of dietary components on NAE levels, in particular, heterogeneity in dietary fatty acid (DFA) profile, on NAE levels across various organs. To identify and elucidate the impact of diet on NAE levels in seven different tissues/organs of male hamsters, with the hypothesis that DFA will act as precursors for NAE synthesis in golden Syrian male hamsters. A two-month feeding trial was performed, wherein hamsters were fed various dietary oil blends with different composition of 18-C fatty acid (FA). DFA directly influences tissue FA and NAE levels. After C18:1n9-enriched dietary treatments, marked increases were observed in duodenal C18:1n9 and oleoylethanolamide (OEA) concentrations. Among all tissues; adipose tissue brown, adipose tissue white, brain, heart, intestine-duodenum, intestine-jejunum, and liver, a negative correlation was observed between gut-brain OEA concentrations and body weight. DFA composition influences FA and NAE levels across all tissues, leading to significant shifts in intestinal-brain OEA concentrations. The endogenously synthesized increased OEA levels in these tissues enable the gut-brain-interrelationship. Henceforth, we summarize that the brain transmits anorexic properties mediated via neuronal signalling, which may contribute to the maintenance of healthy body weight. Thus, the benefits of OEA can be enhanced by the inclusion of C18:1n9-enriched diets, pointing to the possible nutritional use of this naturally occurring bioactive lipid-amide in the management of obesity. • Multiple N -acylethanolamines (NAEs) are present in a broad panel of internal organs and tissues of hamsters • Long-term feeding with different proportions of fat type impacts organ or tissue levels of NAEs in a tissue-specific manner • Gut-brain oleoylethanolamide concentrations inversely associate with the body weight suggesting gut-brain interrelationship [ABSTRACT FROM AUTHOR]

Grains rich in starch constitute the primary source of energy for both pigs and humans, but there is incomplete understanding of physiological mechanisms that determine the extent of digestion of grain starch in monogastric animals including pigs and humans. Slow digestion of starch to produce glucose in the small intestine (SI) leads to undigested starch escaping to the large intestine where it is fermented to produce short-chain fatty acids. Glucose generated from starch provides more energy than short-chain fatty acids for normal metabolism and growth in monogastrics. While incomplete digestion of starch leads to underutilised feed in pigs and economic losses, it is desirable in human nutrition to maintain consistent body weight in adults. Undigested nutrients reaching the ileum may trigger the ileal brake, and fermentation of undigested nutrients or fibre in the large intestine triggers the colonic brake. These intestinal brakes reduce the passage rate in an attempt to maximise nutrient utilisation, and lead to increased satiety that may reduce feed intake. The three physiological mechanisms that control grain digestion and feed intake are: (1) gastric emptying rate; (2) interplay of grain digestion and passage rate in the SI controlling the activation of the ileal brake; and (3) fermentation of undigested nutrients or fibre in the large intestine activating the colonic brake. Fibre plays an important role in influencing these mechanisms and the extent of their effects. In this review, an account of the physiological mechanisms controlling the passage rate, feed intake and enzymatic digestion of grains is presented: (1) to evaluate the merits of recently developed methods of grain/starch digestion for application purposes; and (2) to identify opportunities for future research to advance our understanding of how the combination of controlled grain digestion and fibre content can be manipulated to physiologically influence satiety and food intake. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the effects of 2 amounts of propionic acid (PA) infused intraruminally at 2 rates of infusion at the initiation of meals on the feeding behavior of Holstein cows in the postpartum period. We hypothesized that the amount and length of time of infusions would interact to affect feeding behavior: rapid infusion of a higher dose of PA would result in larger meal size with greater time between meals compared with a slower rate, whereas faster infusion of a lower dose of PA would reduce meal size and the time between meals compared with a slower infusion of the same dose. Eight ruminally cannulated, multiparous Holstein cows were used in a 4 × 4 Latin square design experiment. Cows were blocked by parturition date and randomly assigned to treatment sequence within square. Treatments were infusion of 2.5 L of 0.5 M (HI) or 0.2 M (LO) solutions of PA at initiation of meals over 5 min (FST) or 15 min (SLW) for 12 h following feed delivery. Contrary to our hypothesis, no interaction between amount and rate of infusion was detected for any feeding behavior parameter measured. The FST treatments did not affect dry matter intake or metabolizable energy intake compared with SLW. The FST treatments tended to increase meal length compared with SLW (28.1 vs. 22.7) but did not affect meal size. The FST treatments tended to decrease total eating time (108 vs. 122 min/12 h) but did not affect meal frequency compared with SLW. The HI treatments decreased dry matter intake (7.4 vs. 11.5 kg/12 h) and total metabolizable energy intake (22.5 vs. 29.1 Mcal/12 h) compared with LO by decreasing meal frequency (5.8 vs. 7.5 meals/12 h). The HI treatments decreased eating time (103 vs. 127 min/12 h) compared with LO but did not affect meal size. Further research is warranted on the effects of the temporal supply of propionate on propionate metabolism and feeding behavior. [ABSTRACT FROM AUTHOR]

This study aimed to determine the relative efficacy of the macronutrients, protein, fat and carbohydrate to induce satiation and satiety in rats in relation to macronutrient activation of neurons in the nucleus of the solitary tract (NTS). Male Sprague Dawley rats were schedule-fed twice a day for 2 h, receiving 100% of daily ad-libitum energy intake. On test day 1, 30 min before the first scheduled meal of the day, rats were gavaged with an 8 kcal isocaloric, isovolumetric solution of a glucose, lipid or peptone macronutrient solution or a non-caloric saline solution. To assess satiation, thirty minutes later rats were given access to food for 2 h and food intake determined. A second 2 h food access period 3 h later was used for assessment of satiety. On the second test day, rats were gavaged as before and killed 90 min after food presentation. Blood was collected for measurement of circulating metabolic markers. Brains were removed for analysis of c-Fos expression by in situ hybridization in the NTS. Rats which received saline consumed a similar amount of food compared to pre-gavage intakes. However, rats gavaged with a caloric macronutrient solution all reduced food intake by 18-20 kcal. Interestingly, the reduction in caloric intake was greater than the caloric value of the macronutrient solution gavaged and was sustained following the second scheduled meal. Quantification by in situ hybridization of c-Fos mRNA expression in the NTS 90 min post-gavage, showed a significant increase with each macronutrient, but was 24–29% higher with a lipid or peptone gavage compared to a glucose gavage. In conclusion, when delivered directly to the stomach, all macronutrients can be equally effective in inducing satiation with significant neuronal activation in the NTS of the hindbrain. • Liquid protein, carbohydrate or fat gavaged to study impact on satiation and satiety. • Gavaged macronutrient solutions are all equally effective at inducing satiation. • All macronutrients reduce caloric intake of a meal by more than gavaged intake. • No difference between macronutrients on satiety for a second meal. • Potential for difference in macronutrient activation of c-Fos expression in the NTS. [ABSTRACT FROM AUTHOR]

Background Lentils have potential to increase satiety and may contribute to a body weight management strategy; however, the effects on satiety of replacing common food ingredients with lentils within food products remain largely unknown. Objective The aim of this study was to determine the effects of replacing wheat and rice with 2 lentil varieties within muffins and chilies on satiety, test-meal food intake, and 24-h energy intake. Methods Healthy adults consumed muffins or chilies in which wheat or rice was substituted with green (61.8 g) or red (54 g) lentils in 2 randomized crossover studies (muffin study: n  = 24, mean ± SE age: 25.4 ± 0.9 y, BMI (in kg/m2): 23.2 ± 0.5; chili study: n  = 24, age: 25.7 ± 1.0 y, BMI: 23.2 ± 0.5), with ≥1-wk washout periods between study visits and studies. Subjective appetite sensations measured over 180 min were summarized with total area under the curve (AUC), food intake was measured at an ad libitum test meal, and 24-h energy intake was measured using weighed food records. Treatment effects were compared within each study using repeated-measures ANCOVA (subjective appetite sensations) and ANOVA (food intake, 24-h energy intake). Results Green, but not red, lentil chili significantly increased fullness AUC (17.5%, P  = 0.02) and decreased desire to eat AUC (20.1%, P  = 0.02) and prospective food consumption AUC (16.7%, P  = 0.04) compared with rice chili, with no significant differences between chili treatments for test-meal food intake or 24-h energy intake. Muffin treatments did not significantly differ for any outcomes. Conclusions Replacing rice with green, but not red lentils within chili increases satiety but does not decrease food intake, whereas replacing wheat with lentils within muffins does not increase satiety or decrease food intake in healthy adults. Further study of the role of lentil replacement in food products in body weight management is warranted. This trial was registered at clinicaltrials.gov as NCT03128684. [ABSTRACT FROM AUTHOR]

MC4R gene is a hypothalamic satiety control mediator in which mutations cause a monogenic form of obesity. The aim of this study was to perform a genetic screening to identify variations in the entire region of MC4R gene. A total of 236 unrelated and severely obese patients (BMI ≥ 40 kg/m2) with Spanish ancestry and severe overweight familiar history have been enrolled into the study. Seven MC4R gene variants were identified in the heterozygous state in 21 patients. Coding variants p.Thr101Ile and p.Ala259Asp are new and variants p.Ser30Phe, p.Val103Ile and p.Ile251Leu were previously described. Two variants have been also observed in the promoter region of the MC4R gene; the c.-24G>A mutation, described for the first time, and the known c.-178A>C variant. Both in silico and family segregation analysis confirm the correlation between novel identified mutations in MC4R gene and obesity development. The correlation between the four variants (c.-24G>A, p.Thr101Ile, p.Ala259Asp and p.Ser30Phe) and the obesity phenotype, therefore, allows the conclusion that all of the four mutations cause a monogenic form of obesity. • Melanocortin-4 receptor (MC4R) gene represent the most common cause of monogenic obesity by influencing satiety and hunger. • The MC4R gene region was screened in a total of 236 unrelated severely obese patients. • Seven MC4R gene variants were identified in the heterozygous state in 21 patients. • Mutations p.Thr101Ile, p.Ala259Asp and c.-24G>A are new. • Both in silico and genotype-phenotype correlation suggest that p.Thr101Ile, p.Ala259Asp, and c.-24G>A variants impact on obesity development. [ABSTRACT FROM AUTHOR]

Highlights • Increased chewing is known to enhance satiation. • Hydrogels were engineered to vary in chewing and oral lubrication. • Gels were then consumed by volunteers before a snack. • A 32% reduction in snack intake followed the low chewing/high lubricating gel. • Lubrication therefore may offer a construct to promote satiation. Abstract As overeating, overweight and obesity remain public health concerns, it is crucial to design satiety-enhancing foods that suppress appetite and lower snack intake. Existing research identifies oro-sensory targets to promote satiation and satiety, yet it remains unclear as to whether it is 'chewing' or 'oral lubrication' that might amplify satiation signals. In this study, techniques from experimental psychology, food material science and mechanical engineering have been combined to develop model foods to investigate the role of chewing and oral lubrication on food intake. Novel model gels, similar in pleasantness, were given as a preload then their effects on subjective appetite and intake of a salty snack were measured in a between-subjects design. Three mint flavoured hydrogels were engineered to vary in their texture (fracture stress) and lubrication (inverse of coefficient of friction), and a control group received mint tea. Results showed that snack intake was suppressed by 32% after eating the low chewing/high lubricating preload compared to the high chewing/low lubricating preload (p < 0.05). Hunger ratings decreased from t 1 to t 3 (p < 0.05), however differences between conditions were subtle and not significant. Thus, this proof-of-concept study demonstrates that manipulating oral lubrication is a promising new construct to reduce snack intake that merits future research in the oro-sensory satiety domain. [ABSTRACT FROM AUTHOR]

Abstract Functional foods which enhance satiety and hence offer appetite control can support weight loss efforts, but consumers' perceptions of such products are not fully understood. Urban-dwelling Australian consumers (n = 1629) trying to lose or to maintain weight rated written product concepts offering appetite control benefits for purchase intent and believability. In general, all product concepts were rated moderately for purchase intent, although products that were more likely to be commonly consumed, and that were a solid format received significantly higher ratings. Believability of product concept statements was found to vary significantly depending on product category. Compared to consumers trying to maintain their weight, consumers actively trying to lose weight tended to rate product concepts higher for purchase intent, despite similar scores for believability of concept. Age, gender and a sceptical attitude towards functional foods did not tend to strongly influence purchase intent and believability of product concepts offering appetite control. Actively trying to lose or maintain weight also had little influence over the degree to which consumers believed the product concept would deliver the benefits it was claiming. The association between a positive attitude towards functional foods and both purchase intent and believability was significant across all product concept categories, although the impact on purchase intent was largely mediated through believability. In assessing information provided about the active ingredients and functionality of the products, consumers rated as the two most important attributes that the products were clinically tested and that the active ingredient was derived from fruits and vegetables. In a broader perspective, careful communication of the clinical efficacy and effective consumption of appetite control products to assist with weight loss seems warranted. Graphical abstract Unlabelled Image Highlights • Purchase intent and believability of appetite control concepts vary with product. • Positive attitude to functional foods and recent consumption influence responses. • Higher purchase intent ratings were given by consumers attempting weight loss. • Believability of concepts was not influenced by weight goal (loss or maintenance). • Clinical proof for appetite control effects of concepts was important to consumers. [ABSTRACT FROM AUTHOR]

Background: Reduced appetite and weight loss are common after esophagectomy (ES), and this cohort demonstrates an exaggerated postprandial satiety gut hormone response. Satiety gut hormones modulate food reward, resulting in reduced energy intake. Objectives: This study aimed to determine the effect of satiety gut hormone modulation by measuring the effect of the somatostatin analog octreotide on appetitive behavior among patients after ES. Methods: In this randomized, double-blind, placebo-controlled crossover study, patients ≥1 y after ES and matched controls received either 1 mL 0.9% saline or 1 mL (100 μg) octreotide subcutaneously before completing a progressive ratio task. A measure of appetitive behavior, this task requires subjects to undertake progressively increasing amounts of work to obtain a sweet-fat reinforcer; the final completed increment (breakpoint) represents reinforcer reward value. Separate cohorts were studied in the fasted or 1-h postprandial states. Results: Thirty-six subjects (ES, n = 18; matched controls, n = 18) were studied. The ES subjects were 2.5 ± 0.3 y postoperation and had a weight loss of 14.6% ± 2.6% and elevated postprandial glucagon-like peptide 1 compared with controls (49.2 ± 13.4 compared with 20.2 ± 2.3 pM; P = 0.04). Octreotide did not alter the breakpoint among ES or control subjects when tested in a fasting condition (ES: 980 ± 371 compared with 1700 ± 584 clicks; P = 0.16; controls: 1056 ± 274 compared with 1124 ± 273 clicks; P = 0.81). When tested 1 h postprandially, octreotide was associated with an increased breakpoint compared with placebo among ES subjects (322 ± 143 compared with 246 ± 149 clicks; P = 0.04) but not controls (248 ± 119 compared with 247 ± 120 clicks; P = 0.97). Conclusions: Attenuation of the exaggerated postprandial satiety gut hormone response is associated with increased appetitive behavior toward a sweet-fat stimulus among patients post-ES. Suppression of satiety gut hormones may be a novel target to increase appetite, food intake, and body weight among patients after ES. [ABSTRACT FROM AUTHOR]

Objective: To evaluate changes in postingestive gut hormone concentrations from the consumption of Hass avocado by addition or inclusion to lunch test meals, and to examine their association with measures of appetite sensation.Methods: A randomized 3 × 3 crossover study was conducted with 26 healthy overweight adults. Participants consumed one of three test meals: avocado-free control (C); isoenergic avocado inclusive (AI); and, energy increased avocado added (AA) one week apart. Ghrelin, peptide YY3-36 (PYY3-36), gastric inhibitory peptide (GIP) and glucagon-like peptide-1 (GLP-1) concentrations were measured at specific times before and following the test meals. Appetite sensations (Hunger, Fullness, Satisfied, Desire, How Much) were self-assessed using a visual analog scale (VAS) tool at matching time points and a Composite VAS score was computed. Mixed models and repeated measures analysis were used to compare differences among the test meals for VAS measurements and gut hormones, and their associations were evaluated using regression analysis.Results: A decrease in the 3-hour GLP-1 area under the curve (AUC) was observed in the AA meal compared to the C meal (P = 0.03). Negative associations were found for PYY3-36 and GIP for Hunger, Desire and How Much, and positive associations for Fullness, Satisfied and the Composite VAS score (all P < 0.001). For GLP-1, a negative association for Hunger and a positive association for Satisfied and the Composite VAS score (all P < 0.05) were noted.Conclusions: Postprandial responses to PYY3-36, GIP and GLP-1 concentrations were associated with VAS measures and the Composite VAS score following consumption of test meals in overweight adults. [ABSTRACT FROM AUTHOR]

• Worldwide per capita consumption of potatoes is quite high than other vegetables. • People are unaware that it is antidiabetic, anticancerous, antihypertensive food. • Potatoes exhibit antiobesity, antihyperlipidemic, and antiinflammatory properties also. • Potato phytonutrients play role in gut health improvement and as satiety stimulant. • Cell culture, animal and human studies showed potato to be a health-some food. Potatoes are consumed worldwide because of their high accessibility, low cost, taste, and diversity of cooking methods. The high carbohydrate content of potatoes masks the presence of -vitamins, polyphenols, minerals, amino acids, lectins and protein inhibitors in the minds of consumers. The consumption of potatoes faces challenges among health-conscious people. This review paper attempted to provide up-to-date information on new metabolites reported in potatoes that play role in disease prevention and overall human well-being. We tried to compile information on antidiabetic, antihypertensive, anticancer, antiobesity, antihyperlipidemic, and anti-inflammatory potential of potato along with role in improving gut health and satiety. In-vitro studies, human cell culture, and experimental animal and human clinical studies showed potatoes to exhibit a variety of health-enhancing properties. This article will not only popularize potato as a healthy food, but will also improve its use as a staple for the foreseeable future. [ABSTRACT FROM AUTHOR]

• A non-linear association exists between meal caloric intake and meal energy density. • Meal caloric intake increases with energy density in lower energy-dense meals. • Meal caloric intake decreases slightly with energy density in higher energy-dense meals. • The non-linear pattern in meal caloric intake suggests that human are sensitive to calories. • The results lend further support for our two-component theoretical model of meal size (g). Previously, we demonstrated a non-linear association between meal caloric intake and meal energy density (ED, kcal/g) in data from a controlled trial in the US and from free-living participants in the UK [1]. In both datasets, meal caloric intake increased with ED in lower energy-dense meals (below ∼1.75 kcal/g) and decreased in higher energy-dense meals (above ∼1.75 kcal/g). In the current study, we sought to explore whether this pattern extends to data from free-living participants in Argentina (N = 2738 meals) and Malaysia (N = 4658 meals). Again, a significant breakpoint was found in both the Argentinean (2.04 kcal/g (SE = 0.06)) and Malaysian (2.17 kcal/g (SE = 0.06)) datasets with mean centered meal caloric intake increasing with ED below the breakpoint and decreasing above the breakpoint. These results lend further support for our two-component theoretical model of meal size (g) in which a volume signal is dominant in lower energy-dense meals and a calorie-content signal is dominant in higher energy-dense meals. Together, our research adds to evidence supporting human sensitivity to calories and exposes a complexity in the correspondence between meal energy content and meal size in everyday (non-manipulated) meals. Further research is needed to provide causal evidence for this sensitivity and whether individual variation impacts meal size and energy balance. [ABSTRACT FROM AUTHOR]

Background: Regular breakfast consumption is associated with better health status and healthier food intake throughout the day, but this association is a complex interaction of several factors.Objective: This study aimed to investigate the effect of nutritional and cognitive-perceived characteristics of breakfast on metabolic and behavioral variables related to food intake.Methods: The study was a randomized, crossover, controlled trial, with 4 experimental conditions consisting of 3 iso-energetic breakfasts and 1 energy-free control meal. Breakfasts had similar nutritional profiles but differed for glycemic index (GI), glycemic load (GL), and perceived healthiness, satiety, palatability, or energy content. Fifteen healthy normal-weight men [means ± SDs; age: 24 ± 2 y; body mass index (BMI; kg/m2) 23.4 ± 1.6] underwent each experimental condition in random order during 4 different weeks, separated by ≥1-wk washout. On the third day of each intervention week, postprandial blood variables (with insulin as primary outcome), satiety ratings, and food intake during an ad libitum lunch consumed 4 h after breakfast (secondary outcomes) were measured for each experimental condition.Results: A main effect of time, treatment, and time × treatment was found for postprandial insulin, glucose, and nonesterified fatty acids (P < 0.001 for all) after having the 3 iso-energetic breakfasts or the energy-free control one. Postprandial satiety was similar for the 3 energy-containing breakfasts, but higher when compared with the energy-free control (P < 0.001). No difference in energy intake was observed for the ad libitum lunch, whereas prolonged breakfast skipping was compensated by an increase (around +10%) in the average energy intake during the rest of the day, resulting in no differences in the total daily energy intake among the 4 conditions.Conclusions: Although other advantages might exist for breakfasts based on low-GI/low-GL foods, our findings support the hypothesis that minor differences in nutritional and perceived characteristics of breakfast are of limited importance regarding medium-term energy intake in healthy men. This trial was registered at clinicaltrials.gov as BRNN-014 NCT02516956. [ABSTRACT FROM AUTHOR]

Background Appetite regulating properties of foods are usually investigated under laboratory conditions, whereas in real life, foods are consumed under at home conditions. The objective of this study was to compare the acute effects of breakfasts when tested in a laboratory condition and in an at home condition. Appetite regulating properties of two bread breakfasts and two cereal breakfasts were also compared. Subjects and methods In this randomized cross-over trial balanced for laboratory and at home test conditions, thirty-two women consumed five breakfasts, i.e. two bread breakfasts, two cereal breakfasts and one fried-egg breakfast. Visual analogue scales for measuring appetite were captured via an on-line scoring system and were analyzed as incremental area under the curve, as satiation phase and as satiety phase. Results Location effects were limited to two small effects only. An overall location effect in hunger feelings was observed (p = 0.040), which occurred specifically during the short satiation period (p = 0.0002) where hunger feelings scored higher under laboratory conditions. Similarly, a location effect was observed for desire to eat (p = 0.001); this was again higher under laboratory conditions. No other location effects were observed. Bread breakfasts did not differ in their appetite regulating properties. The Steel Cut oatmeal breakfast was reported to be more satiating (p = 0.001) as compared to the ready-to-eat cereal. Conclusions Whereas the five breakfasts varied somewhat in their appetite regulating properties, evaluation under laboratory conditions overall did not result in different appetite scores compared to the at home conditions. This suggests that at home testing may be a useful alternative to laboratory test conditions for nutrition research. [ABSTRACT FROM AUTHOR]

Aim This study aimed to investigate nutritional factors which could counteract the benefits of whey protein (WP) supplementation in older adults whilst performing resistance training (RT). These included food group intakes, nutrient intakes and satiety ratings. This investigation was a sub-study of a larger trial investigating RT and WP supplementation among older adults. Methods Thirty-six older adults (mean ± SD: BMI 26.2 ± 3.6 kg/m 2 ) consumed a WP beverage containing 30 g WP and 200 mL water three days/week across 11 weeks, immediately following 1-h of RT. A 3-day weighed food record was completed 4-weeks prior to the study, at baseline and at week 11, to examine overall food group and nutrient intakes. At weeks 1–3, 6–8 and 11, a visual analogue scale assessed satiety. Results At week 11 compared to baseline, consumption of fruit ( p  = .039) decreased; milk and milk alternatives increased ( p  < .001); protein ( p  = .016) and percentage energy derived from protein ( p  = .016) increased. Additionally, participants felt hungrier ( p  = .033) and fullness increased ( p  = .022) at week 11. Overall, satiety was significantly greater in females than males ( p  = .014). Conclusions Increased milk consumption and dietary protein was an expected benefit of WP supplementation. However, a decline in fruit serves was noted. Future research should further examine longer-term effects of WP on nutritional status in the aging population. [ABSTRACT FROM AUTHOR]

A key feature of energy regulation among species that eat discrete meals is meal patterning – meal frequency, size, and duration. Such animals can adjust to internal states and external circumstances with changes in one or more of those meal parameters, with or without altering total food intake. Relatively little is known about individual differences in meal patterning. We previously reported meal patterning differences between rat lines selectively bred for differential saccharin solution intake, lines that also differ in sensitivity to metabolic challenges: Relative to high-saccharin-consuming counterparts (HiS), male low-saccharin-consuming rats (LoS) ate smaller, more frequent meals. Those findings provided evidence of an association between taste and short term satiety. Twenty generations later, we describe systematic replication of the line difference in meal patterns in males and females using two different kinds of reinforcer pellet. The previous study was further extended by examining meal parameters (1) with bi- and multivariate analyses and (2) after acute food restriction and a moderate stressor. Results are discussed within a behavior-systems framework incorporating taste as a marker for behavioral energy regulation. [ABSTRACT FROM AUTHOR]

Rheological properties of pectins with a different chemical characteristic in a simulated gastrointestinal fluid, as well as behavioural satiety sequence and food intake in mice, were investigated. Mice treated with pectin isolated from floscules of tansy Tanacetum vulgare L. (TVF) spent less time feeding and ate less food. Apple pectin (AU701) failed to alter food intake and feeding time. Whole-gut transit time was slowed down by both pectins. The TVF pectin showed greater apparent viscosity in simulated gastric fluid (SGF) than in water or when incubated in simulated intestinal fluid (SIF). The AU701 showed no change in apparent viscosity after sequential incubation in SGF and SIF. Our data demonstrate that TVF pectin with branched structure and a low degree of methyl-esterification can form a very viscous solution and produce greater effects on feeding behaviour and food intake. [ABSTRACT FROM AUTHOR]