Changes in eating behavior, taste and food preferences and the effects of gastrointestinal hormones

Laviano, Alessandro; Lazzaro, Luca Di; Koverech, Aleardo

doi:10.1016/j.yclnex.2018.06.002

Cited by 11 publications

(7 citation statements)

References 20 publications

(28 reference statements)

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“…During episodes of binge eating, it is difficult for a person to identify a feeling of fullness. Our results are consistent with the previously obtained data of other authors (Laviano, Lazzaro and Koverech, 2018;Burton and Abbott, 2019).…”

Section: Discussionsupporting

confidence: 94%

Cognitive and Personality Traits of Social Media Users With Eating Disorders

Vorobyeva

Nimchenko

2022

IJCRSEE

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This work aims to study the personality and cognitive characteristics of social media users with eating disorders. The work involved 209 people (84 women with anorexia nervosa, 82 women with bulimia nervosa, a control group of 43 healthy women). The Eating Behavior Rating Scale (EBRS), Cognitive-behavioral Patterns in Eating Disorders Questionnaire, 16-factor Personality Questionnaire, and the Dysfunctional Relations Scale (DRS) were used to assess cognitive and personal characteristics of people with eating disorders. It was found in the work that emotional instability, anxiety, and suspicion are characteristic personality traits for persons with eating disorders. It has been found that individuals with anorexia nervosa and bulimia nervosa have different cognitive characteristics. The cognitive characteristics of individuals with eating disorders are correlated with their personality traits.

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Section: Discussionsupporting

confidence: 94%

Cognitive and Personality Traits of Social Media Users With Eating Disorders

Vorobyeva

Nimchenko

2022

IJCRSEE

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“…The possibility of modifying the developed food preferences is limited, as they remain stable until adulthood [ 9 ]. However, during the lifetime of an individual, acuity and discriminating ability of senses change, which also lead to some changes in taste and smell perceptions and as a result modify food preferences [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Associations between Food Preferences, Food Approach, and Food Avoidance in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study Population

2021

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Food preferences are among the strongest predictors of the food choices of adolescents. These are associated with appetitive traits (food approach and avoidance) to some extent. However, no research has been conducted so far analyzing the association between food preferences and appetitive traits of adolescents. The aim of this study was to evaluate the associations between food preferences and appetitive traits in adolescents (aged 15–20 years) within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study population. The PLACE-19 Study was carried out in a population-based sample of 2448 secondary school students sampled across the country (random quota sampling). Food preferences (including the preference for vegetables, fruit, meat/fish, dairy, snacks, and starches) of the adolescents were assessed using the validated Food Preference Questionnaire (FPQ) while their appetitive traits (hunger, food responsiveness, emotional overeating, enjoyment of food, satiety responsiveness, emotional undereating, food fussiness, slowness in eating) were assessed using the validated Adult Eating Behavior Questionnaire (AEBQ). The k-means clustering was performed to identify the homogenous clusters of respondents based on their preferences, and linear regression was performed to determine the relationship between food preferences and appetitive traits with a model adjusted for sex and age. Based on their preferences, three homogenous clusters of respondents were defined: low-preferring respondents (low preference for all food categories), respondents preferring snacking foods (low preference for all food categories, except for fruit and snacks), and high-preferring respondents (high preference for all food categories). The low-preferring respondents showed the lowest values for all appetitive traits (p = 0.0008), as well as the lowest total score (p = 0.0001), except for food fussiness, for which they showed the highest value (p = 0.0008). All preference scores were positively associated with traits such as hunger, food responsiveness, enjoyment of food, and emotional under-eating, while negatively associated with food fussiness (all p < 0.05). The largest amount of variance was observed for preference for dairy (14.6%; R2 = 0.146, p = 0.008) and snacks with respect to enjoyment of food (16.2%; R2 = 0.162, p = 0.008), for vegetable with respect to food fussiness (22%; R2 = 0.220, p = 0.008), and for meat/fish with respect to enjoyment of food (19.9%; R2 = 0.199, p = 0.008) and food fussiness combined (19.1%; R2 = 0.191, p = 0.008). These results support the association of food preferences with both food approach traits and food avoidance traits.

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“…Additionally, higher fat inclusion in MR has been linked to improved health in terms of fecal consistency (23% vs. 17% fat inclusion; Amado et al, 2019) and reduced respiratory therapeutic interventions (31% vs. 21% fat inclusion; Berends et al, 2020). Furthermore, metabolic signals derived from glucose utilization and fatty acid oxidation have been suggested to play an important role in regulating feed intake (Langhans, 1996) and feeding behavior (Laviano et al, 2018). Therefore, we hypothesized that the partial replacement of lactose by fat as a source of energy in MR will decrease voluntary milk intake without compromising calf growth performance.…”

Section: Introductionmentioning

confidence: 99%

Effect of partial exchange of lactose with fat in milk replacer on ad libitum feed intake and performance in dairy calves

Leal¹,

Wilms

Berends³

et al. 2021

Journal of Dairy Science

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Compared with Holstein whole milk, commercial milk replacers (MR) for calves deliver relatively high levels of lactose and low levels of fat, and protein levels are rather comparable, resulting in a lower energy density and energy-to-protein ratio of the diet. Thus, the objective of this study was to determine the effects of partially exchanging lactose with fat in MR on voluntary feed intake, growth performance, and feeding behavior. Thirty-two male Holstein calves (2.1 ± 0.16 d of age, 46.4 ± 0.77 kg of body weight; BW) were assigned to 16 blocks of 2 calves per block based on arrival date and serum IgG. Within each block, calves were randomly assigned to 2 treatments: a high-lactose MR (HL; 17% fat; 44% lactose), or a high-fat MR (HF; 23% fat; 37% lactose). Lactose was exchanged by fat on a weight per weight basis, resulting in a 6% difference in metabolizable energy density per kilogram of MR. The experiment was divided into 3 phases: preweaning (P1; 0-35 d), weaning (P2; 36-56 d), and postweaning (P3; 57-84 d). For the first 2 wk of P1, calves were individually housed, fed their respective MR ad libitum through teat buckets, and provided access to water. At 14.2 ± 0.5 d of age, calves were group-housed (4 blocks/pen, 8 calves) and housed in group pens for the remainder of the study. In the group pens, calves were fed ad libitum MR, starter feed, chopped wheat straw, and water via automated feeders. During P2, calves were gradually weaned until complete milk withdrawal by 57 d and then monitored until 84 d (P3). Measurements included daily intakes and feeding behavior (rewarded and unrewarded visits), weekly BW and body measurements, and biweekly blood samples. Increasing fat content at the expense of lactose decreased MR intake during P1 by 15% (HL = 1.32 ± 0.04; HF = 1.17 ± 0.04 kg of dry matter per day), whereas total starter intake was not affected by MR composition. Once MR was restricted during P2, HL calves were reported to have more unrewarded visits to the automatic milk feeder than HF calves (11.9 ± 0.95 vs. 8.4 ± 1.03 visits/d, respectively). Crude protein intake was higher for HL calves during P1 (352.1 ± 11.2 vs. 319.6 ± 11.6 g/d), which was attributed to the higher intake of MR during that period, and metabolizable energy intake and protein-to-energy ratio remained comparable between treatments. Plasma cholesterol and nonesterified fatty acids levels were higher in HF calves as a consequence of the diet. Nevertheless, final BW (84 d) did not differ between treatments. Overall, calves fed ad libitum seemed to regulate their intake of MR based on its energy density, without significant effects on solid feed intake and overall growth.

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Changes in eating behavior, taste and food preferences and the effects of gastrointestinal hormones

Cited by 11 publications

References 20 publications

Cognitive and Personality Traits of Social Media Users With Eating Disorders

Cognitive and Personality Traits of Social Media Users With Eating Disorders

Associations between Food Preferences, Food Approach, and Food Avoidance in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study Population

Effect of partial exchange of lactose with fat in milk replacer on ad libitum feed intake and performance in dairy calves

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