Relative Contributions of Intestinal, Gastric, Oro-sensory Influences and Information to Changes in Appetite Induced by the Same Liquid Meal

Cecil, Joanne E.; Francis, John; Read, N W

doi:10.1006/appe.1998.0177

Cited by 110 publications

(87 citation statements)

References 23 publications

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“…Both observations are in line with the finding of Cecil (Cecil et al, 1998) that a caloric liquid produces a large suppression of appetite after oral administration indicating an interaction of orosensory, gastric and intestinal factors. Study Cecil et al also demonstrated that gastric distension tended to overwhelm any direct influence of intestinal stimulation on appetite, although the effect was influenced by information about the food (Cecil et al, 1998). Lappalainen et al (1993) reported that consumption of an extra 400 ml of water during breakfast decreased the sensation of hunger during a meal.…”

Section: Discussionsupporting

confidence: 90%

Influence of repeated consumption of beverages containing sucrose or intense sweeteners on food intake

Wymelbeke

Beridot-Therond

Gueronniere³

et al. 2003

Eur J Clin Nutr

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Objective: To investigate the influence of ingestion of beverages with sucrose or with intense sweeteners on food intake (FI) and on hunger ratings in before and after a month of daily consumption of beverages. Design: Experimental study. Setting: Department of Physiology, University Hospital, Dijon, France. Subjects: In all, 12 men and 12 women, aged 20-25 y. Intervention: Four beverages contained either sucrose (E þ :100 g/l, 1672 kJ) or intense sweeteners (EÀ: null energy content) and were flavoured with either orange (O) or raspberry (R). FI was measured in the lab during two 2-consecutive-day periods, carried out on 2 successive weeks (session 1). The subjects drank 2 l of either E þ or EÀ beverages on the first day of both weekly periods, according to a balanced randomised design. E þ was paired with O for 50% of subjects and with R for the other 50%. Subjects were then habituated over a 4-week period to both beverages, consuming 1 l of E þ beverage on odd days and 1 l of Edrink on even days. After this period, the measurements of session 1 were repeated (session 2, weeks 7-8). Finally, FI was measured for two more 2-day periods (weeks 9-10) after the association between flavour and energy content was reversed (session 3). Results: The E-drinks were less palatable than the E þ drinks. Besides, we observed that FI was not reduced in response to a liquid extra caloric load and there was no change in hunger ratings after the beverages in any of the sessions. Conclusion: Ingestion of caloric beverages induced a positive energy balance and the continuous exposure phase to these beverages over 1 month did not improve FI adaptation in response to the extra energy provided by the beverages. Sponsorship: This study was sponsored by SEV, Bourg la Reine, France; the French Ministère de la Recherche et de la Technologie (Programme AGROBIO-Aliments Demain) and the Regional Council of Burgundy (Dijon, France).

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Section: Discussionsupporting

confidence: 90%

Influence of repeated consumption of beverages containing sucrose or intense sweeteners on food intake

Wymelbeke

Beridot-Therond

Gueronniere³

et al. 2003

Eur J Clin Nutr

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“…It has been reported that cephalic-phase responses are involved in eating regulation, being triggered by visual, olfactory, and taste stimulation of food even before digestion and absorption of nutrients occurs [52][53][54]. This finding may be related to changes in intake duration and intake efficiency in early stage of meals, as observed in the present study.…”

Section: Figure 7 Polynomial Curve Of Intake Efficiency Over Timesupporting

confidence: 78%

Oral feeding behavior during a whole meal

Murakami¹,

Nakamura²,

Nakajima³

et al. 2017

Dent Oral Craniofac Res

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Eating is an instinctive behavior and a fundamental oral function for energy intake. However, the changes in the variables involved in intake volume and timedependent changes during a meal have yet to be sufficiently clarified. This study aimed to elucidate the changes in normal food intake behavior during a meal. We recruited 20 healthy females with normal body mass index. Food intake behavior and intake volume were recorded using a three-dimensional motion capture system and electric weighing instrument. We applied multilevel model analysis to describe fitting curves of the variables related to food intake. Correlations of these variables were also estimated. We described time-dependent statistically significant polynomial curves of variables during a meal. The mouthful weight and intake interval were not constant throughout the meal. The mouthful weight was larger at the beginning of the meal than at the end; the intake interval was the shortest at the start of a meal; it gradually increased until the 80% point. Most of the variables were statistically and strongly correlated with one another. The total intake time had a significantly high positive correlation with the number of mouthfuls, mouthful weight, intake interval, total chewing number, and mouthful chewing number; the total intake time had a significantly negative correlation with mouthful weight. We established that in the healthy subjects, food intake behavior changed according to the consumed volume and with time. A small mouthful weight leads to a large number of mouthfuls, thereby extending the mealtime. These findings may be helpful in assessing eating behaviors toward proposing a behavioral strategy to control meal durations and eating rates.

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“…The ®nding that normal-weight subjects ate less at lunch 30 min after fat and carbohydrate preloads containing an extra 300 kcal (1245 kJ) extends the ®ndings of previous work in this laboratory 9 and elsewhere. 20,23,33,39 However, other published studies using similar preload designs have found little or no evidence of any reduction in subsequent shortterm intake. 40,41 The present ®nding that test-meal palatability was critical in determining whether or not subjects reduced subsequent intake offers a potential explanation for these disparate ®ndings.…”

Section: Discussionmentioning

confidence: 95%

Effects of test-meal palatability on compensatory eating following disguised fat and carbohydrate preloads

et al. 2001

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OBJECTIVE:To test whether the palatability of a test meal altered compensatory eating following disguised high-energy fat and carbohydrate preloads. DESIGN: Effects of preload energy (low, 265 kJ, or high, 1510 kJ) and test-meal palatability (bland or palatable) were contrasted within-subjects, with a between-subjects contrast of fat and carbohydrate preloads. SUBJECTS: Twenty-four healthy, normal men (age 23.6 AE 1.0 y, (body mass index) BMI 21.3 AE 0.5). MEASUREMENTS: Microstructural analysis of test meal intake and rated appetite in the four test conditions, plus diary-based weighed intake analysis of energy intake post-lunch. RESULTS: Subjects ate signi®cantly less at lunch after disguised high-energy fat or carbohydrate preloads relative to the lowenergy preload, and ate signi®cantly more of the palatable than bland lunch in all conditions. The reduction in eating following the high-energy preload was signi®cantly less in the palatable condition. Intake post-lunch did not differ between conditions, and overall subjects had higher daily energy intake on the days they consumed the high-energy preloads. Rated hunger was signi®cantly less 30 min after the high-than low-energy preloads, but increased on tasting the palatable food in all conditions. The high-energy preloads suppressed appetite immediately post-lunch. No differences between fat and carbohydrate were found on any measure. CONCLUSIONS: Manipulation of the palatability of a test meal modi®ed the ability to respond to disguised high-energy preloads, with over-consumption most evident when disguised high-energy preloads were followed by a palatable food. Subsequent voluntary intake compensated for over-consumption of the palatable lunch, but not the high-energy preload.

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Relative Contributions of Intestinal, Gastric, Oro-sensory Influences and Information to Changes in Appetite Induced by the Same Liquid Meal

Cited by 110 publications

References 23 publications

Influence of repeated consumption of beverages containing sucrose or intense sweeteners on food intake

Influence of repeated consumption of beverages containing sucrose or intense sweeteners on food intake

Oral feeding behavior during a whole meal

Effects of test-meal palatability on compensatory eating following disguised fat and carbohydrate preloads

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