Mood and cognitive performance effects of isocaloric lunches differing in fat and carbohydrate content

Lloyd, Helen; Green, Michael W.; Rogers, Peter J.

doi:10.1016/0031-9384(94)90260-7

Cited by 104 publications

(75 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It is therefore possible that effects on mood may have resulted from discrepancies between subjects' expectations of certain post-ingestive effects, and the actual effects that resulted from neurohormonal responses to detection of specific nutrients in the duodenum and liver (Wells et al 1995(Wells et al , 1998. A case in point may be the increase in tension, 90 min post-lunch, with increasing fat intake, reported by the predominately female subjects of Lloyd et al (1994); we suggest that this finding might reflect an aversive reaction to (unexpected) fat-related post-ingestive sensations.…”

Section: Effects Of Fatmentioning

confidence: 99%

“…Another possibility is that similar mood effects could be induced (albeit by different mechanisms) by high-carbohydrate in one meal, and high-fat in the other; Cunliffe et al (1997) found that 1674 kJ (400 kcal) drinks of pure fat or carbohydrate taken in the morning both increased an objective measure of fatigue (flicker fusion frequency) relative to a mixed-macronutrient drink, although the two single-nutrient drinks had opposite effects on plasma TRP : LNAA. In the studies by Lloyd et al (1994Lloyd et al ( , 1996, mood differences were detected as early as 30 min after the meal, and so are unlikely to be due to changes in systemic nutritional state. Moreover, the meals were designed to disguise variation in fat level from the subjects.…”

Section: Effects Of Fatmentioning

confidence: 99%

“…However, there were inconsistencies relating to changes in specific moods and effects of meal timing. For instance, Lloyd et al (1994) found that feelings of drowsiness, confusion and uncertainty increased after low-and high-fat lunches but not after a medium-fat lunch. There was also a post-lunch improvement in reaction time after the medium-fat but not low-or high-fat lunches; other performance measures were unaffected.…”

Section: Effects Of Fatmentioning

confidence: 99%

See 2 more Smart Citations

Nutritional influences on cognitive function: mechanisms of susceptibility

Gibson

Green

2002

NRR

Self Cite

119

View full text Add to dashboard Cite

The impact of nutritional variation, within populations not overtly malnourished, on cognitive function and arousal is considered. The emphasis is on susceptibility to acute effects of meals and glucose loads, and chronic effects of dieting, on mental performance, and effects of cholesterol and vitamin levels on cognitive impairment. New developments in understanding dietary influences on neurohormonal systems, and their implications for cognition and affect, allow reinterpretation of both earlier and recent findings. Evidence for a detrimental effect of omitting a meal on cognitive performance remains equivocal: from the outset, idiosyncrasy has prevailed. Yet, for young and nutritionally vulnerable children, breakfast is more likely to benefit than hinder performance. For nutrient composition, despite inconsistencies, some cautious predictions can be made. Acutely, carbohydrate-rich-protein-poor meals can be sedating and anxiolytic; by comparison, protein-rich meals may be arousing, improving reaction time but also increasing unfocused vigilance. Fat-rich meals can lead to a decline in alertness, especially where they differ from habitual fat intake. These acute effects may vary with time of day and nutritional status. Chronically, protein-rich diets have been associated with decreased positive and increased negative affect relative to carbohydrate-rich diets. Probable mechanisms include diet-induced changes in monoamine, especially serotoninergic neurotransmitter activity, and functioning of the hypothalamic pituitary adrenal axis. Effects are interpreted in the context of individual traits and susceptibility to challenging, even stressful, tests of performance. Preoccupation with dieting may impair cognition by interfering with working memory capacity, independently of nutritional status. The change in cognitive performance after administration of glucose, and other foods, may depend on the level of sympathetic activation, glucocorticoid secretion, and pancreatic ␤-cell function, rather than simple fuelling

show abstract

Section: Effects Of Fatmentioning

confidence: 99%

Section: Effects Of Fatmentioning

confidence: 99%

Section: Effects Of Fatmentioning

confidence: 99%

See 1 more Smart Citation

Nutritional influences on cognitive function: mechanisms of susceptibility

Gibson

Green

2002

NRR

Self Cite

119

View full text Add to dashboard Cite

show abstract

“…Effects observed appear to depend on the time of day that the food is eaten with any effects less evident at lunchtime. Meals that more closely resemble the habitual diet of the consumer appear to be associated with optimum performance (99) . Often studies of the effects of foods on cognitive function consider foods or macronutrients in isolation and with little relevance or reference to the satiating properties of these foods (103) .…”

Section: Potential Benefits For Short-term Hunger Managementmentioning

confidence: 99%

“…Lloyd et al (99,100) studied the effects of low-fat/high-carbohydrate, medium-fat/medium-carbohydrate and high-fat/low-carbohydrate isoenergetic breakfasts and lunches in two similarly designed studies on mood, appetite and cognitive performance. In the breakfast study, a no-breakfast condition was also included and no differences in satiety were found in the breakfast or the lunch study.…”

Section: Potential Benefits For Short-term Hunger Managementmentioning

confidence: 99%

Potential benefits of satiety to the consumer: scientific considerations

Hetherington

Cunningham²,

Dye

et al. 2013

Nutr. Res. Rev.

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