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Westerterp-Plantenga, Margriet S., Klaas R. Westerterp, Mira Rubbens, Christianne R. T. Verwegen, Jean-Paul Richelet, and Bernard Gardette. Appetite at ''high altitude'' [Operation Everest III (Comex-'97)]: a simulated ascent of Mount Everest. J. Appl. Physiol. 87(1): 391-399, 1999.-We hypothesized that progressive loss of body mass during high-altitude sojourns is largely caused by decreased food intake, possibly due to hypobaric hypoxia. Therefore we assessed the effect of long-term hypobaric hypoxia per se on appetite in eight men who were exposed to a 31-day simulated stay at several altitudes up to the peak of Mt. Everest (8,848 m). Palatable food was provided ad libitum, and stresses such as cold exposure and exercise were avoided. At each altitude, body mass, energy, and macronutrient intake were measured; attitude toward eating and appetite profiles during and between meals were assessed by using questionnaires. Body mass reduction of an average of 5 Ϯ 2 kg was mainly due to a reduction in energy intake of 4.2 Ϯ 2 MJ/day (P Ͻ 0.01). At 5,000-and 6,000-m altitudes, subjects had hardly any acute mountain sickness symptoms and meal size reductions (P Ͻ 0.01) were related to a more rapid increase in satiety (P Ͻ 0.01). Meal frequency was increased from 4 Ϯ 1 to 7 Ϯ 1 eating occasions per day (P Ͻ 0.01). At 7,000 m, when acute mountain sickness symptoms were present, uncoupling between hunger and desire to eat occurred and prevented a food intake necessary to meet energy balance requirements. On recovery, body mass was restored up to 63% after 4 days; this suggests physiological fluid retention with the return to sea level. We conclude that exposure to hypobaric hypoxia per se appears to be associated with a change in the attitude toward eating and with a decreased appetite and food intake. 8750-7587/99 $5.00

Background: Epidemiologic studies have shown alcohol consumption to be inversely as well as positively related to body weight and body fat. Metabolic studies have shown an increase in energy intake as well as compensation after alcohol consumption. Objective: Our objective was to assess the effects on energy intake of an apéritif compared with those of a water appetizer and 3 fruit juice appetizers. Design: Fifty-two men and women aged 20-45 y with a body mass index (in kg/m 2 ) between 20 and 32 were randomly given 1 MJ (340 mL) alcohol (wine or beer), fat (cream fruit juice), protein (protein fruit juice), carbohydrate (grape juice), or water, or no preload 30 min before an ad libitum lunch consumed from the universal eating monitor. Results: Energy intake (3.5 ± 0.3 MJ compared with 2.7 ± 0.2 MJ, P < 0.001) and eating rate were higher (44 ± 3 g/min compared with 38 ± 3 g/min, P < 0.01), meal duration was longer (14 min compared with 12.0 min, P < 0.01), satiation started to increase later (3.5 min compared with 1.5 min, P < 0.01), and eating was prolonged after maximum satiation (2.5 min compared with 0.6 min, P < 0.01) after an apéritif than after a fat, protein, or carbohydrate appetizer,. Twenty-four-hour energy intake was higher on a day that an apéritif was consumed than after water or no preload. Conclusion: Twenty-four-hour energy intake was elevated with a 1-MJ apéritif but not with a 1-MJ liquid carbohydrate, fat, or protein appetizer.Am J Clin Nutr 1999;69:205-12.