Gastrointestinal targets of appetite regulation in humans

Delzenne, Nathalie M.; Blundell, John; Brouns, Fred; Cunningham, Karen; Graaf, Kees de; Erkner, Alfrun; Lluch, Anne; Mars, Monica; Peters, H. P. F.; Westerterp-Plantenga, Margriet S.

doi:10.1111/j.1467-789x.2009.00707.x

Cited by 134 publications

(120 citation statements)

References 177 publications

(273 reference statements)

Supporting

Mentioning

115

Contrasting

Unclassified

Order By: Relevance

“…This consideration is in line with the fact that gastric emptying has a central role in the regulation of food intake [37]. However, this mechanism does not stand alone, since GLP-1 also elicits appetite reduction in fasting humans [38].…”

Section: Glucagon-like Peptide-1 (Glp-1) Physiologymentioning

confidence: 80%

Therapy for Obesity Based on Gastrointestinal Hormones

Christensen¹,

Knop²,

Vilsbøll³

2011

Rev Diabet Stud

View full text Add to dashboard Cite

■ AbstractIt has long been known that peptide hormones from the gastrointestinal tract have significant impact on the regulation of nutrient metabolism. Among these hormones, incretins have been found to increase insulin secretion, and thus incretin-based therapies have emerged as new modalities for the treatment of type 2 diabetes. In contrast to other antidiabetic treatments, these agents have a positive outcome profile on body weight. Worldwide there are 500 million obese people, and 3 million are dying every year from obesityrelated diseases. Recently, incretin-based therapy was proposed for the treatment of obesity. Currently two different incretin therapies are widely used in the treatment of type 2 diabetes: 1) the GLP-1 receptor agonists which cause significant and sustained weight loss in overweight patients, and 2) dipeptidyl peptidase 4 (DPP-4) inhibitors being weight neutral. These findings have led to a greater interest in the physiology of intestinal peptides with potential weightreducing properties. This review discusses the effects of the incretin-based therapies in obesity, and provides an overview of intestinal peptides with promising effects as potential new treatments for obesity.

show abstract

Section: Glucagon-like Peptide-1 (Glp-1) Physiologymentioning

confidence: 80%

Therapy for Obesity Based on Gastrointestinal Hormones

Christensen¹,

Knop²,

Vilsbøll³

2011

Rev Diabet Stud

View full text Add to dashboard Cite

show abstract

“…Whereas ghrelin increases hunger, other peptides released primarily from proximal and distal locations in the small intestine increase satiety sensations, for example, cholecystokinin (CCK), PYY and glucagon-like peptide-1 (116) . These anorexigenic peptides elicit their effects through mechanisms inhibiting gastric emptying and direct appetitesuppressing effects on the brain (116) .…”

Section: Physiological Considerationsmentioning

confidence: 99%

“…Ghrelin released from the stomach and to a smaller degree also from the intestines appears to play an important role in meal initiation (116) . Increased fasting ghrelin levels were seen following 7-9 weeks of dieting in morbidly obese women with and without type 2 diabetes (117) .…”

Section: Physiological Considerationsmentioning

confidence: 99%

See 1 more Smart Citation

Potential benefits of satiety to the consumer: scientific considerations

Hetherington

Cunningham²,

Dye

et al. 2013

Nutr. Res. Rev.

Self Cite

View full text Add to dashboard Cite

Foods and dietary patterns that enhance satiety may provide benefit to consumers. The aim of the present review was to describe, consider and evaluate research on potential benefits of enhanced satiety. The proposal that enhanced satiety could only benefit consumers by a direct effect on food intake should be rejected. Instead, it is proposed that there is a variety of routes through which enhanced satiety could (indirectly) benefit dietary control or weight-management goals. The review highlights specific potential benefits of satiety, including: providing appetite control strategies for consumers generally and for those who are highly responsive to food cues; offering pleasure and satisfaction associated with low-energy/healthier versions of foods without feeling 'deprived'; reducing dysphoric mood associated with hunger especially during energy restriction; and improved compliance with healthy eating or weight-management efforts. There is convincing evidence of short-term satiety benefits, but only probable evidence for longer-term benefits to hunger management, possible evidence of benefits to mood and cognition, inadequate evidence that satiety enhancement can promote weight loss, and no evidence on which consumers would benefit most from satiety enhancement. The appetite-reducing effects of specific foods or diets will be much more subtle than those of pharmaceutical compounds in managing hunger; nevertheless, the experience of pharmacology in producing weight loss via effects on appetite suggests that there is potential benefit of satiety enhancement from foods incorporated into the diet to the consumer.

show abstract

“…A wide range of potential objective biomarkers of satiety have been identified (3)(4)(5) . However, satiety is generally assessed by recording the participant's subjective satiety responses following consumption of the food, and the subsequent assessment of the amount consumed at the next meal (3,6) .…”

Section: Proceedings Of the Nutrition Societymentioning

confidence: 99%

Satiety: have we neglected dietary non-nutrients?

Welch

2011

Proc. Nutr. Soc.

View full text Add to dashboard Cite

Satiety, which is the inhibition of eating following the end of a meal, is influenced by a number of food characteristics, including compositional and structural factors. An increased understanding of these factors and the mechanisms whereby they exert their effects on satiety may offer a food-based approach to weight management. Water and gas, which are often neglected in nutrition, are major components of many foods and contribute to volume, and to sensory and other characteristics. A review of previous short-term studies that evaluated the effects of water or gas in foods on satiety showed that while satiety was generally increased, effects on subsequent intakes were not always apparent. These studies were diverse in terms of design, timings and food matrices, which precludes definitive conclusions. However, the results indicate that solids may be more effective at increasing satiety than liquids, but gas may be as effective as water. Although increased gastric distension may be the main mechanism underlying these effects, pre-ingestive and ingestive impacts on cognitive, anticipatory and sensory responses also appear to be involved. Furthermore, there is limited evidence that water on its own may be effective at increasing satiety and decreasing intakes when drunk before, but not with, a meal. Longer-term extrapolation suggests that increasing food volumes with water or gas may offer weight-management strategies. However, from a practical viewpoint, the effects of water and gas on satiety may be best exploited by using these non-nutrients to manipulate perceived portion sizes, without increasing energy contents.Food gas: Food water: Food volume: Energy intake: Portion size Obesity is a major public health issue, which occurs when energy intake exceeds energy expenditure, leading to a chronic positive energy balance. However, energy balance is under complex control, and over 100 interacting factors have been identified and described in a series of obesity system maps, which have energy balance at their core (1) . A key variable in energy balance is the degree of primary appetite control, which has physiological, psychological and behavioural determinants (1) . Drugs that suppress appetite and increase satiety offer one strategy to combat obesity (1) . However, compositional and structural variations between foods can lead to substantial differences in their effects on satiety (2) . An increased understanding of these compositional and structural factors and the mechanisms whereby they exert their effects on satiety may offer an alternative, food-based approach to weight management. Water and gas, which are the focus of this review, are major components of many foods, where they contribute to structure and texture, and also to sensory characteristics. However, as non-nutrients, water and gas are often neglected in nutrition. Following an overview of the assessment of satiety and the role of physiological and food factors in satiety, the water and gas contents of a range of foods are presented. Short-term studi...

show abstract

Gastrointestinal targets of appetite regulation in humans

Cited by 134 publications

References 177 publications

Therapy for Obesity Based on Gastrointestinal Hormones

Therapy for Obesity Based on Gastrointestinal Hormones

Potential benefits of satiety to the consumer: scientific considerations

Satiety: have we neglected dietary non-nutrients?

Contact Info

Product

Resources

About