Search

Nutrition transition in developing countries has been associated with higher prevalence of overweight.The study aimed to identify the factors associated with concurrent stunting and overweight in urban preschool children of Yaounde, Cameroon.169 preschool children of both sexes were recruited according to their nutritional status: Stunted, overweight, stunted-overweight, and non-stunted-non-overweight. Factors associated with concurrent stunting and overweight were investigated through interviewer-administered questionnaires. A binary logistic regression model was used to determine the relation between nutritional statuses and associated factors.A low-income family and a low maternal educational level are independent risk factors for a child to be stunted-overweight [odds ratios (95% CI): 3.81 (13.32-1.08), 2.90 (7.82-1.07), respectively]. Mother under-evaluation of child's weight is a factor associated with stunting-overweight and overweight in children [odds ratios (95% CI): 3.42 (8.72-1.33), 6.52 (18.09-2.34), respectively]. Being overweight is also related to higher birth weight. Unlike stunted children, stunted-overweight children live with both their parents and have an older mother. Short maternal stature and mother's over-evaluation of her child's height are independent factors associated with stunting.Poor preschool children of Yaounde are facing concomitant stunting and overweight. More studies are needed to better assess the impact of maternal factors.

Involving children in cooking has been suggested as a strategy to improve dietary habits in childhood. Interventions in schools including cooking, gardening and tasting activities have showed promising results. Several cross-sectional surveys demonstrated associations between frequency of involvement in food preparation and better diet quality. However, experimental studies confirming the beneficial effect of cooking on food choices in children are missing from the literature. The objective of the present study was to assess the effect of involving children in cooking on their willingness to taste novel foods, food intake, liking and hunger. A between-subject experiment was conducted with 137 children between 7 and 11 years old. 69 children (COOK group) participated in the preparation of three unfamiliar foods containing vegetables: apple/beetroot juice, zucchini tortilla sandwich and spinach cookies. 68 children (CONTROL group) participated, instead, in a creative workshop. Afterwards, the children were invited to choose, for an afternoon snack, between three familiar vs. unfamiliar foods: orange vs. apple/beetroot juice, potato vs. zucchini tortilla sandwich and chocolate vs. spinach cookie. The mean number of unfamiliar foods chosen per child was higher in the COOK vs. CONTROL group (P = 0.037). The overall willingness to taste the unfamiliar foods was also higher in the COOK group (P = 0.011). The liking for the whole afternoon snack (P = 0.034), for 2 of 3 unfamiliar foods and for 1 of 3 familiar foods was higher in the COOK group (P

BACKGROUND/OBJECTIVES: Plasma ghrelin secretion over time in humans is characterized by pre-prandial increases and by post-prandial decreases all day long. However, some authors who measured ghrelin concentrations around meals showed a rise in plasma ghrelin concentration after meal initiation followed by the typical post-prandial decrease. In order to confirm this observation that has never been discussed, we described ghrelin profiles around four eating episodes in the morning in adult men.SUBJECTS/METHODS: Twenty normal-weight and 17 obese men were instructed to eat four fixed meals (706 kJ) 10 min long at 0800 h, 0900 h, 1000 h and 1100 h. Using frequent blood sampling, we determined plasma acyl-ghrelin concentrations around those eating episodes. Glucose, insulin and GLP-1 concentrations were also measured.RESULTS: The meals consumption induced a significant increase in plasma acyl-ghrelin concentrations 10 min after meal initiation (P

Satiety is a complex object which requires to be studied both from a metabolic and a behavioral point of view. In this paper, we review and discuss the methodological issues associated with the experimental measure of satiety. We propose an integrated approach where satiety measurements are dissociated in two different places, to allow for an in-depth exploration of both metabolic and behavioral aspects. Additional behavioral measurements are developed at the food choice level and at the level of the microstructure of the meal. We illustrate the implementation of this behavioral design with data obtained in a pilot study with 14 subjects.

The effects of frequent eating on health and particularly on appetite and metabolism are unclear. We have previously shown that frequent eating decreased appetite and energy intake at the subsequent meal in lean men. In the present study, we tested the same pattern in obese subjects. Seventeen obese men participated in: (i) two sessions consisting of a breakfast consumed in one eating episode at T0 (F1), or in four isocaloric eating episodes at T0, T60, T120, and T180 min (F4), followed by an ad libitum buffet (T240) in an experimental restaurant. Subjects rated their appetite throughout the sessions. (ii) two sessions consisting of the same breakfasts F1 and F4 in a Clinical Centre, followed by a standardized meal. Blood sampling was performed to study ghrelin, glucagon-like peptide-1 (GLP-1), and metabolic kinetics. Indirect calorimetry measurements were performed. After F4, at T240 min, ghrelin concentration (P = 0.03) and hunger ratings (P < 0.001) were lower while GLP-1 concentration (P = 0.006) and satiety ratings (P = 0.02) were higher. In F4, subjects consumed at the buffet, less food in grams (P = 0.04) and less energy from low energy dense foods (P = 0.01), but total energy intakes were not different between conditions. In F4, the area under the curve was lower for insulin (P = 0.02) and non-esterified fatty acids (NEFA) (P = 0.03). Diet induced thermogenesis was reduced in F4 (P = 0.03) between T0 and T240. Even if subjective and physiological data suggest a beneficial effect of frequent eating on appetite in obese men, no effect was demonstrated on energy intake. Moreover, the decrease in diet induced thermogenesis and lipolysis, reflected by NEFA profiles, could be deleterious on energy balance in the long run.

The effects of increasing eating frequency on human health are unclear. This study used an integrated approach to assess the short-term consequences on appetite and metabolism. Twenty normal-weight men participated in: (i) two sessions consisting of a breakfast consumed in one eating episode at T0 (F1), or in four isocaloric eating episodes at T0, T60, T120, and T180 min (F4), and followed by an ecological ad libitum buffet meal (T240) designed in an experimental restaurant. Intakes were assessed for the whole buffet meal and for each temporal quarter of the meal. (ii) two sessions consisting of the same two breakfasts F1 and F4 in a Clinical Investigation Centre. Blood sampling was performed to study the kinetics of ghrelin, glucagon-like peptide-1 (GLP-1), glucose, insulin, triglycerides and non-esterified fatty acids (NEFA). Substrate oxidation was measured by indirect calorimetry. During each of the 4 sessions, participants rated their appetite throughout the experiment. After F4, at T240 min, GLP-1 concentration was higher (P = 0.006) while ghrelin concentration and hunger ratings were lower (P < 0.001). We showed a trend for subjects to consume less energy (− 88 ± 61 kcal, P = 0.08) at the buffet after F4, explained by a decrease in lipid intake (P = 0.04). Marked differences in consumption were observed during the last temporal quarter of the meal for total energy and lipid intake (P = 0.03). Mixed models highlighted differences between F1 and F4 for the kinetics of glucose, insulin and NEFA (P < 0.001). The area under the curve was lower for insulin (P < 0.001) and NEFA in F4 (P = 0.03). Diet induced thermogenesis was reduced in F4 (P < 0.05). This study demonstrated the beneficial short-term effect of increasing eating frequency on appetite in lean men considering subjective, physiological and behavioral data. However, the loss of the inter-prandial fast was associated with an inhibition of lipolysis, reflected by NEFA profiles, and a decrease in energy expenditure.

International audience; We assessed the reproducibility of intakes and meal mechanics parameters (cumulative energy intake (CEI), number of bites, bite rate, mean energy content per bite) during a buffet meal designed in a natural setting, and their sensitivity to food deprivation. Fourteen men were invited to three lunch sessions in an experimental restaurant. Subjects ate their regular breakfast before sessions A and B. They skipped breakfast before session FAST. The same ad libitum buffet was offered each time. Energy intakes and meal mechanics were assessed by foods weighing and video recording. Intrasubject reproducibility was evaluated by determining intraclass correlation coefficients (ICC). Mixed-models were used to assess the effects of the sessions on CEI. We found a good reproducibility between A and B for total energy (ICC=0.82), carbohydrate (ICC=0.83), lipid (ICC=0.81) and protein intake (ICC=0.79) and for meal mechanics parameters. Total energy, lipid and carbohydrate intake were higher in FAST than in A and B. CEI were found sensitive to differences in hunger level while the other meal mechanics parameters were stable between sessions. In conclusion, a buffet meal in a normal eating environment is a valid tool for assessing the effects of interventions on intakes.

Studies assessing the effects of eating frequency (EF) on human health led to contradictory results. We aimed at assessing the consequences of increasing EF on appetite and metabolism. Twenty normal weight men participated to: (i) 2 sessions consisting in a breakfast consumed in 1 intake at t 0 ( F 1), or in 4 intakes at t 0, t 60, t 120, t 180 ( F 4), and followed by an ad libitum buffet meal ( t 240) in an experimental restaurant. Participants rated their appetite all experiment long. (ii) 2 sessions consisting in the same 2 breakfasts F 1 and F 4, followed by a standardized meal ( t 240). Blood sampling were performed to study kinetics of ghrelin, glucose, insulin and non-esterified fatty acids (NEFA). Indirect calorimetry measurements were done. After F 4, at t 240, acylated ghrelin concentration ( p = 0.003) and hunger ratings were lower ( p p = 0.08) and significantly less lipid ( p = 0.04) at the buffet after F 4. Differences in consumption were observed during the last temporal quarter of the buffet meal for total energy and lipid intake ( p = 0.03). Mixed models highlighted differences between F 1 and F 4 for the kinetics of glucose, insulin and NEFA ( p F 4 ( p = 0.006). No difference was demonstrated for lipid oxidation ( p = 0.28). This study demonstrated the beneficial short-term effect of increasing EF on control of appetite in lean men.