Differing effects of high-fat or high-carbohydrate meals on food hedonics in overweight and obese individuals

Abstract

Although the effects of dietary fat and carbohydrate on satiety are well documented, little is known about the impact of these macronutrients on food hedonics. We examined the effects of ad libitum and isoenergetic meals varying in fat and carbohydrate on satiety, energy intake and food hedonics. In all, sixty-five overweight and obese individuals (BMI = 30·9 (SD 3·8) kg/m 2 ) completed two separate test meal days in a randomised order in which they consumed high-fat/low-carbohydrate (HFLC) or low-fat/high-carbohydrate (LFHC) foods. Satiety was measured using subjective appetite ratings to calculate the satiety quotient. Satiation was assessed by intake at ad libitum meals. Hedonic measures of explicit liking (subjective ratings) and implicit wanting (speed of forced choice) for an array of HFLC and LFHC foods were also tested before and after isoenergetic HFLC and LFHC meals. The satiety quotient was greater after ad libitum and isoenergetic meals during the LFHC condition compared with the HFLC condition (P = 0·006 and P = 0·001, respectively), whereas ad libitum energy intake was lower in the LFHC condition (P < 0·001). Importantly, the LFHC meal also reduced explicit liking (P < 0·001) and implicit wanting (P = 0·011) for HFLC foods compared with the isoenergetic HFLC meal, which failed to suppress the hedonic appeal of subsequent HFLC foods. Therefore, when coupled with increased satiety and lower energy intake, the greater suppression of hedonic appeal for high-fat food seen with LFHC foods provides a further mechanism for why these foods promote better short-term appetite control than HFLC foods.Key words: Explicit liking: Implicit wanting: Macronutrient composition: Energy intake: Satiety: Food hedonicsThe role of dietary carbohydrate in the aetiology and treatment of obesity is controversial, with some arguing that carbohydrate intake has a more prominent role in promoting overconsumption and weight gain than dietary fat (1,2) . Although this view has been strongly debated (3) , it has long been established that dietary macronutrients exert a hierarchical effect on appetite-related processes such as satiety and short-term food intake (4) . When expressed relative to energy content rather than weight of food, protein exerts the strongest effect on satiety, followed by carbohydrate, whilst fat exerts the weakest effect (5) . This hierarchical effect has been demonstrated under a variety of laboratory and free-living conditions using subjective measures of appetite, biomarkers of satiety and food intake (6)(7)(8)(9)(10)(11) . However, the underlying metabolic and, in particular, behavioural mechanisms that promote overconsumption following the consumption of energy-dense, high-fat foods are not well understood.The differential effects of dietary macronutrients on satiety may relate to differences in pre-ingestive cognitive and sensory signals generated at the time of consumption (12) and/or the post-ingestive metabolic effects of these foods (13)(14)(15) . However, recent evidence suggests that the...

Association between the number of fungiform papillae on the tip of the tongue and sensory taste perception in children

“…The number of FP can be used as an objective marker that may be less influenced by cognitive abilities of participants. Furthermore, the number of FP cannot be influenced by previously eaten foods and drinks, whereas sensory taste preferences can possibly be influenced by the composition of a previously eaten meal [ 6 – 8 ]. This is an important advantage when using objective measurements: collected data are less probably biased and therefore help to avoid subjective reporting bias (induced through cognitive abilities or by influences of the researcher (e.g.…”

Western diet and the weakening of the interoceptive stimulus control of appetitive behavior

“…While this possibility cannot be ruled out based on the present data, there are considerations that bring this interpretation into question. For example, evidence from rodent [34, 35] and human [36] studies indicates that diets higher in fat are less rather than more satiating than diets containing lower levels of fat. If this is the case, one might expect that compared to 4h deprivation from low-fat chow, 4h deprivation of WD might produce cues that are less similar to 0h food deprivation cues.…”

Measuring food preference and reward: Application and cross-cultural adaptation of the Leeds Food Preference Questionnaire in human experimental research

“…The "Appeal Bias" can be calculated for implicit wanting, liking and food choice. (Hopkins, Gibbons, Caudwell, Blundell, & Finlayson, 2016), or chewing gum (Bobillo et al, 2016).…”