The snacking rat as model of human obesity: effects of a free-choice high-fat high-sugar diet on meal patterns

Fleur, Susanne E. la; Luijendijk, Mieneke C. M.; Zwaal, Esther M. van der; Brans, Maike A.D.; Adan, Roger A.H.

doi:10.1038/ijo.2013.159

Cited by 115 publications

(121 citation statements)

References 32 publications

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“…For example, mice fed a sugar solution showed increased expression of glucose transporters and cholecystokinin in ileum tissue compared to mice fed an equal amount of metabolizable energy via a solid sugar diet (Ritze et al 2014). In addition, we showed previously that fcHFHS-fed rats consume their dietary sugar component also during the light period (la Fleur et al 2014) and circadian disruption has been shown to induce insulin resistance (Shi et al 2013). This indicates that sugar drinking might affect insulin sensitivity indirectly.…”

Section: Discussionmentioning

confidence: 94%

“…In addition, the night before the experiment palatable food items were removed to avoid direct interference of the fat and/or sugar consumption on insulin sensitivity. Lipid infusions have direct effects on insulin sensitivity (Lam et al 2003, Pereira et al 2014) and timing of sugar consumption is very different between animals on a fcHFHS and on a fcHS diet (la Fleur et al 2014). A further advantage of providing the animals with only a standardized amount of chow the night before the clamp is that all animals consumed a similar amount of calories.…”

Section: Discussionmentioning

confidence: 99%

“…Because human daily consumption does not consist of a single solid food item without choice, we developed an obesogenic free-choice high-energy diet in which rats are offered two palatable items either in solid (pure fat (9 kcal/g)) or liquid form (sugar water (1.2 kcal/mL)), in addition to the normal balanced rat chow (3.31 kcal/g) and water. We observed that rats offered this free-choice high-fat, high-sugar (fcHFHS) diet showed persistent hyperphagia, characterized by an increase in meal number due to sugar intake without any compensatory decreases in meal size (la Fleur et al 2007(la Fleur et al , 2010(la Fleur et al , 2014.…”

Section: Introductionmentioning

confidence: 98%

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Differential effects of hypercaloric choice diets on insulin sensitivity in rats

Diepenbroek

Eggels

Ackermans

et al. 2017

Journal of Endocrinology

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We showed previously that rats on a free-choice high-fat, high-sugar (fcHFHS) diet become rapidly obese and develop glucose intolerance within a week. Interestingly, neither rats on a free-choice high-fat diet (fcHF), although equally obese and hyperphagic, nor rats on a free-choice high-sugar (fcHS) diet consuming more sugar water, develop glucose intolerance. Here, we investigate whether changes in insulin sensitivity contribute to the observed glucose intolerance and whether this is related to consumption of saturated fat and/or sugar water. Rats received either a fcHFHS, fcHF, fcHS or chow diet for one week. We performed a hyperinsulinemic-euglycemic clamp with stable isotope dilution to measure endogenous glucose production (EGP; hepatic insulin sensitivity) and glucose disappearance (Rd; peripheral insulin sensitivity). Rats on all free-choice diets were hyperphagic, but only fcHFHS-fed rats showed significantly increased adiposity. EGP suppression by hyperinsulinemia in fcHF-fed and fcHFHS-fed rats was significantly decreased compared with chow-fed rats. One week fcHFHS diet also significantly decreased Rd. Neither EGP suppression nor Rd was affected in fcHS-fed rats. Our results imply that, short-term fat feeding impaired hepatic insulin sensitivity, whereas short-term consumption of both saturated fat and sugar water impaired hepatic and peripheral insulin sensitivity. The latter likely contributed to glucose intolerance observed previously. In contrast, overconsumption of only sugar water affected insulin sensitivity slightly, but not significantly, in spite of similar adiposity as fcHF-fed rats and higher sugar intake compared with fcHFHS-fed rats. These data imply that the palatable component consumed plays a role in the development of site-specific insulin sensitivity.

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Section: Discussionmentioning

confidence: 94%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

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Differential effects of hypercaloric choice diets on insulin sensitivity in rats

Diepenbroek

Eggels

Ackermans

et al. 2017

Journal of Endocrinology

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“…Obesity was induced using a high-fat, high-carbohydrate choice diet (HFHC) in which both lard and palatable maltodextrin solution were available ad libitum in addition to chow, while control rats received chow only. This HFHC choice diet effectively models many physiological and behavioral aspects of diet-induced obesity, as rats gain weight rapidly through persistently increased intake, and develop peripheral leptin resistance, impaired glucose metabolism, and altered food motivation [23][24][25]. This diet is especially useful as a model of human diet-induced obesity because it combines the effects of food palatability and energy density with the stimulating effects of variety and choice.…”

Section: Introductionmentioning

confidence: 97%

Enhanced flavor–nutrient conditioning in obese rats on a high-fat, high-carbohydrate choice diet

Wald

Myers

2015

Physiology & Behavior

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“…While the rodent gastrointestinal anatomy and physiology differs significantly from that of human subjects (47) and rodent chow is not comparable with human diets in terms of form and composition (48) , rat and mice models can at least provide further clues into the understanding of how WG might impact on acute physiology or longerterm disease progression.…”

Section: Mechanistic Studies On Whole Grainsmentioning

confidence: 99%

Whole-grain foods and chronic disease: evidence from epidemiological and intervention studies

2015

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Cereal-based foods are key components of the diet and they dominate most food-based dietary recommendations in order to achieve targets for intake of carbohydrate, protein and dietary fibre. Processing (milling) of grains to produce refined grain products removes key nutrients and phytochemicals from the flour and although in some countries nutrients may be replaced with mandatory fortification, overall this refinement reduces their potential nutritional quality. There is increasing evidence from both observational and intervention studies that increased intake of less-refined, whole-grain (WG) foods has positive health benefits. The highest WG consumers are consistently shown to have lower risk of developing CVD, type 2 diabetes and some cancers. WG consumers may also have better digestive health and are likely to have lower BMI and gain less weight over time. The bulk of the evidence for the benefits of WG comes from observational studies, but evidence of benefit in intervention studies and potential mechanisms of action is increasing. Overall this evidence supports the promotion of WG foods over refined grain foods in the diet, but this would require adoption of standard definitions of 'whole grain' and 'whole-grain foods' which will enable innovation by food manufacturers, provide clarity for the consumer and encourage the implementation of food-based dietary recommendations and public health strategies.

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The snacking rat as model of human obesity: effects of a free-choice high-fat high-sugar diet on meal patterns

Cited by 115 publications

References 32 publications

Differential effects of hypercaloric choice diets on insulin sensitivity in rats

Differential effects of hypercaloric choice diets on insulin sensitivity in rats

Enhanced flavor–nutrient conditioning in obese rats on a high-fat, high-carbohydrate choice diet

Whole-grain foods and chronic disease: evidence from epidemiological and intervention studies

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