Effects of fat content, weight, and acceptability of the meal on postlunch changes in mood, performance, and cardiovascular function

Smith, Andrew Paul; Kendrick, Anna; Maben, Andrea; Salmon, Jenny

doi:10.1016/0031-9384(94)90094-9

Cited by 23 publications

(13 citation statements)

References 9 publications

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“…Feelings of tension and anxiety (POMS) declined throughout the study while subjects consumed the medium-fat diet, but not in subjects eating the low-fat diet, suggesting that effects of the low-fat diet masked the usual decline in feelings of tension and anxiety as the study progressed. The data from the present study are consistent with the previous observation that human volunteers felt more relaxed and friendly and less tense and antagonistic following high-fat meals than they did after low-fat meals (Smith et al 19946;Wells & Read, 1996). Similarly, the difference in feelings of anger and hostility between the groups in the present study supports recent reports that monkeys (Macaca fascicularis) are more aggressive and spend less time in passive body contact or within touching distance of each other when they are fed on a low-fat diet than they do when they are fed on a high-fat diet (Kaplan er aZ.…”

Section: Discussionsupporting

confidence: 92%

Alterations in mood after changing to a low-fat diet

et al. 1998

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The effects on mood of reducing dietary fat while keeping the energy constant were examined in ten male and ten female healthy volunteers aged between 20 and 37 years. Each volunteer consumed a diet containing 41 % energy as fat for 1 month. For the second month half of the subjects changed to a low-fat diet (25 % energy from fat) and the remainder continued to eat the diet containing 41 % energy from fat. Changes in mood and blood lipid concentrations were assessed before, during and at the end of the study. Profile of mood states (POMS) ratings of anger-hostility significantly increased in the intervention group after 1 month on the low-fat diet, while during the same period there was a slight decline in anger-hostility in the control subjects (group F 6.72; df 1,14; P =0.021). Tension-anxiety ratings declined in the control group consuming the higher fat diet but did not change in the group consuming the low-fat diet (group F 6.34; df 1,14; P=O.O25). There was a decline in fasting concentrations of HDLcholesterol after the low-fat diet and a small increase in subjects consuming the medium-fat diet (group F 4.96; df 1,12; P=0.046), but no significant changes in concentrations of total serum cholesterol, LDL-cholesterol or triacylglycerol were observed. The results suggest that a change in dietary fat content from 41 to 25 % energy may have adverse effects on mood. The alterations in mood appear to be unrelated to changes in fasting plasma cholesterol concentrations.

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Section: Discussionsupporting

confidence: 92%

Alterations in mood after changing to a low-fat diet

et al. 1998

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“…Our subjects scored best for all tasks of the combi-test after the fat meal. This finding is in line with the higher accuracy of a focused attention task after a high-fat meal compared with a low-fat meal reported by others (Smith et al 1994). We also recorded better accuracy in short-term memory as well as a lower error rate for the choice RT after carbohydrate than after protein ingestion, whereas the opposite was true for the central efficiency as well as for the accuracy in peripheral attention.…”

Section: Objective Performancesupporting

confidence: 93%

“…We also recorded better accuracy in short-term memory as well as a lower error rate for the choice RT after carbohydrate than after protein ingestion, whereas the opposite was true for the central efficiency as well as for the accuracy in peripheral attention. This finding is consistent with the suggested trade-off between accuracy and efficiency (Pollitt et al 1981;Spring et al 1982;Smith et al 1994), i.e. between the qualitative or quantitative indices to evaluate a cognitive task, and the trade-off between central and peripheral performance (Smith et al 1988).…”

Section: Objective Performancesupporting

confidence: 89%

Cognitive performance and its relationship with postprandial metabolic changes after ingestion of different macronutrients in the morning

Fischer

Colombani

Langhans³

et al. 2001

Br J Nutr

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The effect of carbohydrate, protein and fat ingestion on simple as well as complex cognitive functions and the relationship between the respective postprandial metabolic changes and changes in cognitive performance were studied in fifteen healthy male students. Subjects were tested in three sessions, separated by 1 week, for short-term changes in blood variables, indirect calorimetry, subjective performance and different objective performance tasks using a repeatedmeasures counterbalanced cross-over design. Measurements were made after an overnight fast before and hourly during 3 h after test meal ingestion. Test meals consisted of either pure carbohydrates, protein or fat and were served as isoenergetic (1670 kJ) spoonable creams with similar sensory properties. Most aspects of subjective performance did not differ between test meals. For all objective tasks, however, postprandial cognitive performance was best after fat ingestion concomitant with an almost constant glucose metabolism and constant metabolic activation state measured by glucagon:insulin (G:I). In contrast, carbohydrate as well as protein ingestion resulted in lower overall cognitive performance, both together with partly marked changes P , 0´001 in glucose metabolism and metabolic activation. They also differently affected specific cognitive functions P , 0´05 in relation to their specific effect on metabolism. Carbohydrate ingestion resulted in relatively better short-term memory and accuracy of tasks concomitant with low metabolic activation, whereas protein ingestion resulted in better attention and efficiency of tasks concomitant with higher metabolic activation. Our findings support the concept that good and stable cognitive performance is related to a balanced glucose metabolism and metabolic activation state. Cognitive performance: Macronutrient ingestion: Postprandial metabolismThe relationship between postprandial metabolism and cognitive behaviour after macronutrient ingestion is only marginally characterised, and outcomes are not conclusive. Furthermore, there is little understanding of how the multitude of postprandial metabolic changes affect simple and complex cognitive functions as well as different mood states (for review, see Bellisle et al. 1998).The inconsistent results regarding macronutrient ingestion and cognitive behaviour can mainly be explained by methodological differences, such as consideration of baseline values or differences in time intervals of postprandial measurements, as well as by the difficulty in defining and differentiating indices to study. In most studies mixed meals high in one macronutrient were tested instead of pure macronutrient preparations, and interactions between macronutrients were not considered. Observed effects can not therefore be related unambiguously to a single macronutrient. Furthermore, the complex meals usually differed in energy content, volume and sensory properties (e.g. taste, pleasantness, texture), which may all influence behaviour and mental performance (Craig, 1986; Rogers, 199...

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“…Addition and sentence verification tasks are not affected by missing breakfast (Dickie & Bender, 1982;Smith & Kendrick, 1992;Smith et al 1994a). Smith et al (1994b ) showed that a high-fat lunch did not affect logical reasoning. In comparison with performance after a diet soft-drink (containing aspartame), subjects solved more arithmetic problems in a shorter time after consuming calorie-containing yoghurts (Kanarek & Swinney, 1990).…”

Section: Effects Of Foods On Cognitive Performancementioning

confidence: 93%

Functional foods: psychological and behavioural functions

Dye

Blundell

2002

Br J Nutr

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It is easier to demonstrate the consistent effects of foods on satiety than on cognitive performance. This is understandable since the satiety system incorporates physiological signalling systems that mediate the effects of foods on function. Specific manipulations of proteins, carbohydrates and fats have the potential to act as functional foods for appetite control. Because of the importance of the optimal functioning of cognitions for survival, these functions are quite strongly protected against short-term dietary and physiological perturbances. Therefore, food manipulations may be better detected through the degree of effort exerted to maintain performance rather than via changes in the actual performance itself. This procedure has not been widely used hitherto. The concept of biomarkers may have to be interpreted differently from research on physiological systems or clinical endpoints. For satiety, adjustments in the profile of hunger could serve as a biomarker or surrogate endpoint. For cognitions, correlated physiological variables may be more difficult to measure than the functional endpoint itself. Changes related to unitary functions (such as tracking) could serve as biomarkers for more complex, integrated skills (such as car driving). Since food manipulations may affect multiple functions, the challenge is to design foods with good satiety control that do not impair mental performance; or alternatively to engineer foods that optimise cognitive performance without compromising satiety. This rapidly developing field has great potential for close collaboration between academia and industry in the production of commercially successful products that show clear improvements in human functioning with the capacity to protect against disease or impairment.

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Effects of fat content, weight, and acceptability of the meal on postlunch changes in mood, performance, and cardiovascular function

Cited by 23 publications

References 9 publications

Alterations in mood after changing to a low-fat diet

Alterations in mood after changing to a low-fat diet

Cognitive performance and its relationship with postprandial metabolic changes after ingestion of different macronutrients in the morning

Functional foods: psychological and behavioural functions

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