Evidence for the anorexia of aging: gastrointestinal transit and hunger in healthy elderly vs. young adults

Clarkston, Wendell K.; Pantano, Michela; Morley, John E.; Horowitz, M.; Littlefield, J. M.; Burton, FL

doi:10.1152/ajpregu.1997.272.1.r243

Cited by 163 publications

(182 citation statements)

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“…Indeed, Clarkston et al [12] demonstrated that gastric emptying of both liquids and solids is delayed by ~26% and 30%, respectively, in old compared to young subjects. The gastric emptying rate of a liquid is linearly related to the energy density of the liquid [17], with more energy dense liquids emptying from the stomach more slowly.…”

Section: Discussionmentioning

confidence: 99%

“…The provision of water 30 minutes before a meal allows time for the water to empty from the stomach, which will reduce the amount of gastric distention present at the onset of feeding. Given that the rate of gastric emptying for liquid meals is slower in older vs. younger adults [12], reducing the time between preload ingestion and feeding in young adults might increase gastric distention during feeding and reduce ad-libitum food intake.…”

Section: Introductionmentioning

confidence: 99%

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Immediate pre-meal water ingestion decreases voluntary food intake in lean young males

2015

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. AbstractPurpose: Consuming 375-500 ml of water 30 min before a meal has been shown to reduce energy intake in older, but not younger adults. This study investigated the effects of ingesting a water preload immediately pre-meal (<1 min before eating) on within-meal ad-libitum energy intake in non-obese young males.Methods: Fourteen healthy males (mean (SD) age 27 (3) y, Height 1.83 (0.05) m, body weight 80.47 (9.89) kg, body fat 17.5 (4.0) %, body mass index 24.0 (2.5) kg/m 2 ) completed a familiarisation trial and two experimental trials in randomised counterbalanced order. Subjects arrived at the laboratory overnight fasted and consumed an ad-libitum porridge breakfast. Immediately prior to the meal, subjects consumed either a 568 ml (1 pint) water preload (preload trial) or no preload (control trial).Visual analogue scale questionnaires to assess hunger, fullness and satisfaction were completed before and after the meal in both trials, as well as after the water preload.Results: Ad-libitum energy intake was greater (P<0.001) during control (2551 (562) kJ) than preload (1967 (454) kJ). Ad-libitum water intake was also greater (P<0.001) during control (318 (226-975) ml) than preload (116 (0-581) ml). The water preload increased fullness and satisfaction and decreased hunger compared to pre-trial (P<0.001) and the control trial (P<0.001).Conclusion: This study demonstrates that consumption of a 568 ml water preload immediately before a meal reduces energy intake in non-obese young males. This might therefore be an effective strategy to suppress energy intake in this population and possibly assist with weight management.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Immediate pre-meal water ingestion decreases voluntary food intake in lean young males

2015

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“…Gastric emptying is delayed after meals in older subjects, increasing satiation. 47 Older individuals also have a decreased olfactory sense and increased taste threshold 48,49 and may experience less intense hunger signals; 29,31,47 therefore, they may be less sensitive to stimulation by the presence of food than younger persons. However, differences with age in hormonal mechanisms that regulate sensitivity to dietary factors are uncertain.…”

Section: Discussionmentioning

confidence: 99%

Eating patterns and dietary composition in relation to BMI in younger and older adults

et al. 2006

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Objective: To compare relative associations of eating patterns and dietary composition with body mass index (BMI) in younger (aged 20-59 years, n ¼ 1792) and older (aged 60-90 years, n ¼ 893) participants in the Continuing Survey of Food Intakes by Individuals, collected 1994Individuals, collected -1996. Methods: Data from two 24-h dietary recalls from individuals reporting physiologically plausible energy intake (within 722% of predicted energy requirements, based on previously published methods) were used. Results: Mean reported energy intake was 96 and 95% of predicted energy requirements in younger and older subjects, respectively. Older subjects were less likely than younger subjects to skip a meal, but snacking was common in both age groups. Fiber density was significantly higher in the older group. A higher BMI in both age groups was associated with a higher total daily energy intake, and higher energy intakes at all eating occasions. In both age groups, eating frequency was positively associated with energy intake, and eating more than three times a day was associated with being overweight or obese. In the younger group but not the older group, a lower fiber density coupled with higher percentage of energy from fat was independently associated with having a higher BMI. Conclusions: While no one eating occasion contributes more than any other to excess adiposity, eating more often than three times a day may play a role in overweight and obesity in both younger and older persons. A reduced satiety response to dietary fiber in addition to lower energy expenditure may potentially further contribute to weight gain in older persons.

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“…2), because that is typical immediately after meal intake rather than at fasting, when pH is below 2.0 (16,50) and thereby avoids a total loss of culturable bacteria. Second, the Analog models the acid cycle exposure time according to stomach acid concentrations of young healthy adults with an average time of ϳ120 min for 50% of their stomach contents to empty (12). Finally, only very gradual acidification with human physiological pH concentration of cephalic phase parietal cell secretion (25) and alkalization with shaking achieves similarity to human gastric conditions and yields successful survival and tractable measurements of fitness.…”

Section: Experimental Evolutionary Adaptation To Environmental Phmentioning

confidence: 99%

Microbial experimental evolution

Bennett¹,

Hughes²

2009

American Journal of Physiology-Regulatory, Integrative and Comp

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Microbes have been widely used in experimental evolutionary studies because they possess a variety of valuable traits that facilitate large-scale experimentation. Many replicated populations can be cultured in the laboratory simultaneously along with appropriate controls. Short generation times and large population sizes make microbes ideal experimental subjects, ensuring that many spontaneous mutations occur every generation and that adaptive variants can spread rapidly through a population. Another highly useful experimental feature is the ability to preserve and store ancestral and evolutionarily derived clones. These can be revived in parallel to allow the direct measurement of the competitive fitness of a descendant compared with its ancestor. The extent of adaptation can thereby be measured quantitatively and compared statistically by direct competition among derived groups and with the ancestor. Thus, fitness and adaptation need not be matters of qualitative speculation, but are quantitatively measurable variables in these systems. Replication allows the quantification of heterogeneity in responses to imposed selection and thereby statistical distinction between changes that are systematic responses to the selective regimen and those that are specific to individual populations.

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Evidence for the anorexia of aging: gastrointestinal transit and hunger in healthy elderly vs. young adults

Cited by 163 publications

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Immediate pre-meal water ingestion decreases voluntary food intake in lean young males

Immediate pre-meal water ingestion decreases voluntary food intake in lean young males

Eating patterns and dietary composition in relation to BMI in younger and older adults

Microbial experimental evolution

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