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Background: Several studies show that proteins, including whey and casein, are more satiating than carbohydrates. It follows that skim milk would be more satiating than sugar-rich beverages. However, this has yet to be shown. Objective: The objective was to investigate the effects of drinking skim milk in comparison with a fruit drink at breakfast on self-reported postmeal satiety and energy intake at lunch. Design: In a randomized crossover trial, 34 overweight women (n = 21) and men (n = 13) attended 2 sessions 1 wk apart. At each session, participants consumed a fixed-energy breakfast together with either 600 mL skim milk (25 g protein, 36 g lactose, Results: Participants consumed significantly less energy at lunch after consuming skim milk (mean: 2432 kJ; 95% CI: 2160, 2704 kJ) than after consuming the fruit drink (mean: 2658 kJ; 95% CI: 2386, 2930 kJ), with a mean difference of [approximately equal to] 8.5% (P < 0.05). In addition, self-reports of satiety were higher throughout the morning after consumption of skim milk than after consumption of the fruit drink (P < 0.05) with the differences becoming larger over the 4 h (P < 0.05). Conclusion: Consumption of skim milk, in comparison with a fruit drink, leads to increased perceptions of satiety and to decreased energy intake at a subsequent meal. This trial was registered with the Australian New Zealand Clinical Trials Registry at www.anzctr.org. au as ACTRN12608000510347.

Background: The presence of fat in the small intestine modulates gastrointestinal motility, stimulates plasma cholecystokinin and peptide YY release, and suppresses appetite and energy intake. These effects are dependent on the lipolysis of fat. Objective: Our aim was to evaluate the hypothesis that increasing the droplet size of a fat emulsion would attenuate these effects. Design: Ten healthy, lean males were studied on 4 separate occasions in single-blind randomized order. Antropyloroduodenal pressures, plasma triglycerides, cholecystokinin, peptide YY, and appetite were measured during 120-min intraduodenal infusions of fat emulsions comprising 3 different droplet sizes: 1) 0.26 [micro]m (LE-0.26), 2) 30 [micro]m (LE-30), and 3) 170 [micro]m (LE-170) in addition to saline (control). Energy intake at a buffet lunch was quantified immediately after the infusions. Results: Increasing the droplet size of the lipid emulsion was associated with diminished suppression of antral (r = 0.75, P < 0.01) and duodenal (r = 0.80, P < 0.01) pressure waves and with stimulation of isolated (r = -0.72, P < 0.01) and basal (r = -0.83, P < 0.01) pyloric pressures. Increasing the droplet size was also associated with attenuation of the stimulation of plasma triglycerides (r = -0.73, P < 0.001), cholecystokinin (r = -0.73, P < 0.001), and peptide YY (r = -0.83, P < 0.001) as well as with reductions in the suppression of hunger (r = 0.75, P < 0.01) and energy intake (r = 0.66, P < 0.001). Conclusions: The acute effects of intraduodenal fat emulsions on gastrointestinal function and appetite are dependent on fat droplet size. These observations have implications for the design of functional foods to maximize effects on those gut functions that are involved in the suppression of appetite.

Background: An increase in gastrointestinal viscosity or colonic fermentation is suggested to improve appetite control and reduce food intake. It has been proposed that [beta]-glucan and fructooligosaccharide (FOS) are food ingredients that increase gastrointestinal viscosity and colonic fermentation, but the results are inconclusive. Objective: The objective was to test the effect of FOS, [beta]-glucan, or a combination thereof on appetite ratings and food intake over 2 consecutive days. Design: In a 4-way balanced-order, crossover, double-blind design, 21 healthy volunteers [mean body mass index (in kg/[m.sup.2]) 25.9] consumed a meal-replacement bar at 0900 and an ad libitum lunch at 1300 on 2 consecutive days. On day 1 only, the subjects consumed a second (identical) bar at 1700 and a fixed snack at 1900. The control bar contained 0.3 g [beta]-glucan from 6.8 g oats (control), and the 3 equicaloric test bars contained an additional 0.9 g [beta]-glucan (from 8.0 g barley), 8 g FOS, or 0.9 g [beta]-glucan + 8 g FOS. Appetite scores and subsequent ad libitum test meal intakes were measured. Viscosities in response to bar consumption were determined under simulated gastric conditions. The results were analyzed by analysis of covariance. Results: The addition of [beta]-glucan, FOS, or a combination thereof did not affect appetite ratings or food intake, although the addition of [beta]-glucan to the bar doubled gastric viscosity (841 compared with 351 mPa x s). Conclusions: Consumption of [beta]-glucan, FOS, or a combination thereof in meal-replacement bars at the levels tested for 2 consecutive days does not improve appetite control. Efficacy may have improved if the consumption period was longer, if the content of [beta]-glucan was greater, or if a form of [beta]-glucan that generates even higher gastric viscosity was consumed. This trial was registered at clinicaltrials.gov as NCT00776256.

Background: Salatrim is modified triacylglycerol that is rich in short-chain fatty acids and stearic acid. It is used as a lower-calorie fat replacer. In addition, it has been hypothesized that salatrim's reduced absorption in the small intestine may lead to greater amounts of fat in the gastrointestinal tract, which may decrease appetite and energy intake through the release of appetite-regulating gastrointestinal hormones. Objective: We aimed to compare the effects of salatrim and traditional fat on appetite, ad libitum energy intake, and gastrointestinal hormones. Design: Twenty-two healthy, young, normal-weight men participated in a randomized, double-blind, crossover study. Test meals were a traditional fat meal and a salatrim meal with a mixture of traditional fat and salatrim. Visual analogue scales were used to record appetite and well-being every 30 min, and blood was sampled frequently. An ad libitum lunch was served 4.5 h after the test meal. Results: The salatrim meal increased fullness (P = 0.04) and decreased hunger (P = 0.06) significantly more than did the traditional fat meal. The traditional fat meal increased well-being (P = 0.02). There was no significant difference in ad libitum energy intake or overall energy intake between the 2 test days. No significant differences in blood glucose, insulin, triacylglycerol, ghrelin, cholecystokinin, glucagon-like peptide-1, or peptide YY concentrations were found. A significantly (P = 0.01) smaller increase in free fatty acids was observed after the salatrim meal than after the traditional fat meal. Conclusions: Salatrim had a modestly more suppressive effect on appetite than did a traditional fat. Gastrointestinal hormones did not seem to be involved.

Background: Anorexia is common in chronic kidney disease and worsens as the disease progresses. Sex hormones and inflammatory cytokines may be related to feeding behavior. Objective: We hypothesized that appetite would be related to inflammation and outcome in hemodialysis patients but that sex may account for differences in the symptoms associated with poor appetite. Design: A cross-sectional study was conducted in patients undergoing prevalent hemodialysis (n = 223; 127 M; [bar.x] [+ or -] SD age: 66 [+ or -] 14 y). Anthropometric markers of body composition, handgrip strength, and nutritional and inflammatory status were measured, and 3 groups according to their self-reported appetite were established. Overall mortality was assessed after 19 mo (range: 2-29 mo) of follow-up. Results: Poor appetite was associated with a longer vintage time, increased inflammation (higher serum concentrations of intedeukin 6 and C-reactive protein), and a worse nutritional status (lower serum concentrations of insulin-like growth factor I, albumin, urea, and creatinine). However, across worsening appetite scale, handgrip strength was incrementally lower in men but not in women (multi-variate analysis of variance). In a multivariate logistic regression analysis (pseudo [r.sup.2] = 0.19), appetite loss was associated with sex [odds ratio (OR): 0.41; 95% CI: 0.24, 0.72], insulin-like growth factor I (3.58; 2.10, 5.32), and C-reactive protein > l0 mg/L (2.39; 1.34, 4.11). Finally, appetite loss was associated with worse clinical outcome even after adjustment for age, sex, inflammation, dialysis vintage, and comorbidity (likelihood ratio = 44.3; P < 0.0001). Conclusions: These results show a close association among appetite, malnutrition, inflammation, and outcome in patients undergoing prevalent hemodialysis. Moreover, our data suggest that uremic men may be more susceptible than are women to inflammation-induced anorexia. Am J Clin Nutr 2007;85:695-701. KEY WORDS Hemodialysis, inflammation, malnutrition, appetite, anorexia, sex, outcome

Chronic pain is associated with self-reported appetite impairment in older adults. The association between self-reported appetite impairment and pain intensity is examined among community-dwelling older adults with chronic nonmalignant pain.

A case of reverse anorexia? In bodybuilding circles it is known as bigorexia', but to psychiatrists it is more correctly known as muscle dysmorphia. Muscle dysmorphia is an individual's chronic […]

Food intake was measured for one complete menstrual cycle in 18 normally menstruating women. Measurements of hormones present in urine were used to determine when release of the egg from the ovary took place. Average daily intakes of energy, nutrients, and alcohol were calculated for five phases of the menstrual cycle: the bleeding phase, the phase after it release of the egg from the ovary (ovulatory phase), the next phase, and finally the phase prior to bleeding. Energy intake was lowest during the ovulatory phase. The greatest difference was an increase of 320 calories per day from the ovulatory phase to the one after it. This increase was twice as large as the increase that took place on weekends. This reduction of food intake during ovulation has not been described before. The reduction coincides with the peak in blood estrogen (main female hormone) levels and is consistent with the hypothesis, derived from experiments on animals, that estrogen suppresses the appetite.