Universal eating monitor for continuous recording of solid or liquid consumption in man

Kissileff, Harry R.; Klingsberg, G.; Itallie, Theodore B. Van

doi:10.1152/ajpregu.1980.238.1.r14

Cited by 97 publications

(95 citation statements)

References 8 publications

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“…The apple juice was eaten more than 10 times faster than the apple and nearly 3 times faster than the puree. Also in the study of Kissileff et al, 18 it was found that the liquefied version of the food was eaten faster (108 g min À1 ) than the solid version (71 g min À1 ) when both foods had to be eaten with a spoon.…”

Section: Discussionmentioning

confidence: 92%

The effect of viscosity on ad libitum food intake

et al. 2007

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Background: Energy-yielding liquids elicit weak suppressive appetite responses and weak compensatory responses, suggesting that liquid calories might lead to a positive energy balance. However, data is often derived from foods differing in many characteristics other than viscosity. Objective: To investigate the effect of viscosity on ad libitum food intake in real-life setting and to investigate whether a difference in ad libitum intake is related to eating rate and/or eating effort. Design: In real-life setting 108 nonrestrained subjects (26 ± 7 years, BMI 22.7 ± 2.4 kg m À2 ) received a chocolate flavored liquid, semi-liquid and semi-solid milk-based product, similar in palatability, macronutrient composition and energy density. In laboratory setting 49 nonrestrained subjects (24 ± 6 years, BMI 22.2 ± 2.3 kg m À2 ) received the liquid or semi-solid product. Effort and eating rate were controlled by means of a peristaltic pump. Results: In real-life setting the intake of the liquid (809 ± 396 g) was respectively 14 and 30% higher compared to the semiliquid (699±391 g) and semi-solid product (566±311 g; Po0.0001). In laboratory setting, removing eating effort, resulted in a 29% (Po0.0001) intake difference between liquid (319 ± 176 g) and semi-solid (226 ± 122 g). Standardizing eating rate resulted in 12% difference between liquid (200±106 g) and semi-solid (176±88 g; P ¼ 0.24). If not controlled, the difference in intake between liquid (419 ± 216 g) and semi-solid (277 ± 130 g) was comparable to the real-life setting (34%; Po0.0001). Conclusions: Products different in viscosity but similar in palatability, macronutrient composition and energy density lead to significant differences in intake. This difference is partially explained by the higher eating rate of liquids.

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Section: Discussionmentioning

confidence: 92%

The effect of viscosity on ad libitum food intake

et al. 2007

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“…This 4 combination of hardware and software for this system was developed at Sussex, based on a modification of the Universal Eating Monitor developed by Kissileff [28] and has been used 6 extensively to measure human ingestive behavior [29][30][31] including studies using soup [32][33][34]. 8…”

Section: Sensory and Hedonic Evaluations And Intake Measurementsmentioning

confidence: 99%

Acquired flavor acceptance and intake facilitated by monosodium glutamate in humans

Yeomans

Gould

Mobini

et al. 2008

Physiology & Behavior

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Monosodium glutamate (MSG) is known to enhance liking for the flavor of savory foods, but 2 whether associations between flavors and effects of MSG lead to changes in subsequent liking and intake for the flavor alone is unclear. To test this, 32 volunteers evaluated and consumed a 4 novel savory soup with no added MSG before and after four training sessions where the same soup was consumed either unchanged (Control) or with added MSG. The addition of MSG 6 during training increased both pleasantness and savory character of the soup and resulted in a larger increase in rated pleasantness of the soup in the MSG-trained relative to control 8 condition when the soup was re-evaluated post-training without MSG. There was also a significant increase in voluntary soup intake post-training after the soup had been paired with 10 MSG but not in the Control condition, and rated hunger increased more after tasting the soup post-training in the MSG-trained but not Control condition. These findings demonstrate that 12 co-experience of a savory flavor and MSG can result in increased subsequent liking and intake for the flavor in the absence of MSG, and possible explanations for how MSG reinforces 14 learning are discussed. 16

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“…21 The UEM consists of a false tabletop suspended on an electronic scale for recording the reduction of weight of a liquid or solid test meal over time, allowing determination of exactly when eating has stopped and calculation of the eating rate.…”

Section: Eating Testmentioning

confidence: 99%

Metabolic correlates of eating behavior in severe obesity

et al. 2001

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BACKGROUND:The bene®t of spreading energy intake over many small meals (`nibbling') rather than few large ones (`gorging') for control of blood glucose, serum lipids and body fat accretion has been known for 60 y, but the mechanisms are poorly understood. Men exhibit more of a gorging eating pattern than women and are also more prone to the metabolic complications of obesity, as are women with a`male', central distribution of adipose tissue. We have shown correlations between central fat distribution, and other components of the metabolic`Syndrome X' and fatty in®ltration of the liver. Here we study relationships between eating rate and fat distribution and test the hypothesis that gorging might be associated with fatty liver. SUBJECTS AND METHODS:In 30 non-alcoholic, non-diabetic, severely obese women (body mass index, BMI 47 AE 1 kgam 2 ; mean AE s.e.m.) with a mean age of 36 AE 1 y and 16 men (BMI: 52 AE 3) age 38 AE 2 y, who were candidates for anti-obesity surgery, we measured eating rate using an eating monitor, and fat distribution by the waist ± hip circumference ratio (WHR). In addition in the 17 women and 11 men who had surgery, serum lipids were analyzed and routine liver biopsies were evaluated for steatosis by a pathologist blinded to the conditions of the study. RESULTS: Men ate signi®cantly faster than women (188 AE 28 vs 123 AE 9 gamin; P`0.01), and had more liver fat (score: 2.7 AE 03 vs 1.5 AE 0.3; P`0.01), with no statistically signi®cant sex differences in s-cholesterol or s-triglycerides. Eating rate correlated with WHR (r 0.46; P`0.01, n 46), liver fat (r 0.55; P`0.01), and s-triglycerides (r 0.42; P`0.05) adjusting for sex. Liver fat correlated with WHR (r 0.50; P`0.05), s-triglycerides (r 0.70; P`0.01) and s-cholesterol (r 0.50; P`0.05), while there were no signi®cant correlations with BMI or body weight. In multivariate analysis eating rate (32%), meal size (8%) and WHR (6%) contributed 46% of the variance in liver fat. CONCLUSION: We showed increased eating rates in severely obese men and women with central fat distribution. Furthermore, increased eating rates were associated with fatty liver and elevated serum lipids. Eating rate in severely obese women and men may be a determinant of the metabolic syndrome.

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Universal eating monitor for continuous recording of solid or liquid consumption in man

Cited by 97 publications

References 8 publications

The effect of viscosity on ad libitum food intake

The effect of viscosity on ad libitum food intake

Acquired flavor acceptance and intake facilitated by monosodium glutamate in humans

Metabolic correlates of eating behavior in severe obesity

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