Article
Endocrinology & Metabolism
Nori Geary, Lori Asarian, Gwendolyn Graf, Susanna Gobbi, Philippe N. Tobler, Jens F. Rehfeld, Brigitte Leeners
Summary: This study investigated the effects of obesity and menstrual cycle phase on meal size and plasma cholecystokinin (CCK) concentration. The findings showed that women with obesity consumed larger meals and had lower CCK concentrations compared to women with healthy weight. These results suggest that a defect in CCK secretion may compromise satiety in obese women, contributing to the development or maintenance of obesity.
Review
Food Science & Technology
Mina Esmaeili, Marjan Ajami, Meisam Barati, Fardin Javanmardi, Anahita Houshiarrad, Amin Mousavi Khaneghah
Summary: The rising global obesity levels have sparked interest in foods that can help control appetite and weight. Functional foods can reduce appetite by using effective ingredients such as fiber and protein. Different compounds should be used in functional foods to influence satiety at different stages of appetite.
FOOD SCIENCE & NUTRITION
(2022)
Review
Nutrition & Dietetics
Allah Rakha, Fakiha Mehak, Muhammad Asim Shabbir, Muhammad Arslan, Muhammad Modassar Ali Nawaz Ranjha, Waqar Ahmed, Claudia Terezia Socol, Alexandru Vasile Rusu, Abdo Hassoun, Rana Muhammad Aadil
Summary: Food intake and body weight regulation are crucial for a healthy lifestyle. Satiety, influenced by factors such as genetics, gender, age, nutritional status, gastrointestinal signals, gut enzymes, gastric emptying rate, gut microbiota, individual response to food, sleep, and circadian rhythms, plays a significant role in regulating food intake. External factors, like environmental and behavioral factors, also impact satiety efficiency. Understanding the factors that influence satiety can help in making informed food choices and dietary recommendations for a healthy lifestyle.
FRONTIERS IN NUTRITION
(2022)
Article
Behavioral Sciences
C. J. McLeod, G. M. W. Mycock, A. Twells, L. J. James, J. M. Brunstrom, G. L. Witcomb
Summary: This study investigates whether current appetite influences relative differences in expected satiety of foods. The results suggest that while current motivational state may influence food choice and portion selection in the moment, more generalised comparisons of the satiating abilities of foods remain stable. This has important implications for future studies and highlights the contextual nuances that occur in the moment.
Article
Agriculture, Dairy & Animal Science
Maximiliano Mueller, Chenjing Xu, Marta Navarro, Nuria Elias-Masiques, Alan Tilbrook, Robert van Barneveld, Eugeni Roura
Summary: The research investigated the effects of specific amino acids on feeding behavior in young pigs. The results showed that Lys and branched chained amino acids (Leu or Ile) reduced feed intake and altered meal patterns. Lys stimulated early satiation and longer satiety, while Leu and Ile had delayed effects on appetite. These findings suggest that Lys and Leu/Ile play important roles in appetite modulation in pigs, potentially through different pathways.
JOURNAL OF ANIMAL SCIENCE
(2022)
Article
Food Science & Technology
Adedamola H. Yakubu, Katharine Platts, Anna C. Sorsby, Miriam E. Clegg, Jenny R. Paxman
Summary: From 2006 to 2020, UK nutrition and health claims were assessed by EFSA under EU regulations. After Brexit, UK applications are reviewed by UKNHCC. EFSA guidance on appetite ratings, weight management, and blood glucose concentrations was last published in 2012.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Behavioral Sciences
Anouk E. M. Hendriks, Chantal Nederkoorn, Ilse M. J. van Lier, Britt van Belkom, Aalt Bast, Remco C. Havermans
Summary: The study found that varying food types significantly increased consumption while varying eating contexts did not. This suggests that sensory-specific satiety may not be specific to the context in which food is consumed.
Review
Nutrition & Dietetics
Jennifer Wilbrink, Gwen Masclee, Tim Klaassen, Mark van Avesaat, Daniel Keszthelyi, Adrian Masclee
Summary: Research has shown that there are regional differences in the intestinal modulation of appetite and energy intake between the duodenum, jejunum, and ileum, with varying degrees of inhibition of energy intake at different caloric infusion rates; the intestinal brake effect on appetite and energy intake appears to be non-specific to macronutrients; data on repetitive activation of the ileal brake are limited, but overall the inhibitory effect on energy intake is small; activating the intestinal brake through non-caloric tastants presents an intriguing concept for weight management strategies.
Article
Cell Biology
Molly R. Gallop, Victoria C. Wilson, Anthony W. Ferrante
Summary: This study suggests that high-fat diets disrupt the defense mechanism of body weight, leading to weight gain. Moreover, a palatable, high-fat diet can increase food intake and alter feeding behavior in relation to post-oral sensing of percent calories from fat.
Article
Nutrition & Dietetics
Annika N. Flynn, Kevin D. Hall, Amber B. Courville, Peter J. Rogers, Jeffrey M. Brunstrom
Summary: This study assessed the impact of food energy density (ED) on energy intake and found a nonlinear relationship between ED and meal caloric intake. The results suggest that humans are sensitive to the energy content of meals and adjust meal size to avoid the adverse effects of overconsumption. Future research should examine the relative importance of volume and calorie-content signals, as well as individual differences in everyday dietary behavior and energy balance.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2022)
Article
Social Sciences, Interdisciplinary
Anne Dupuy, Sophie Nicklaus, Camille Schwartz, Stephanie Goirand, Laurence Tibere
Summary: This article explores parental perceptions of hunger and satiety signs in children under 4 years old, and how they impact feeding practices. The study reveals the close relationships between social food norms, nutritional norms, medicalized child care norms, and educational norms in determining children's appetites based on their perceived needs and psychomotor development, and how these norms are expressed based on social position, parental experience, and context. The article also discusses top-down education from adults to children in food socialization, and the varying levels of attention paid to children's signals, highlighting the interactions of biological, psychological, and social factors in socializing children to food.
SOCIAL SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Jing Liu, Anne C. Bech, Sandra Stolzenbach Waehrens, Wender L. P. Bredie
Summary: Ethnicity plays a significant role in yogurt liking, with Chinese subjects preferring yogurts with larger particles or homogeneous textures, while Danish subjects exhibit decreased liking with added particles. Preferred oral processing and lingual tactile acuity have a lesser impact on yogurt liking, with negligible differences in texture perception between subjects. Cultural differences are highlighted as having a profound effect on consumer acceptability in the yogurt market.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Green & Sustainable Science & Technology
Jay L. Brand, Sally Augustin
Summary: Research indicates that environmentally responsible and biophilic design can improve human health and well-being, while linking sustainable design to its potential economic benefits may enhance worker productivity or student success.
Article
Public, Environmental & Occupational Health
Siamak Najafi, Fatemeh Mohammadkhah, Pooyan Afzali Harsini, Mojtaba Sohrabpour, Ali Khani Jeihooni
Summary: This study aimed to promote preventive behaviors of oral cancer in rural women by implementing educational intervention based on the theory of planned behavior. The experimental group received the intervention while the control group did not. The results showed a significant improvement in knowledge, attitude, behavioral control, and subjective norms in the experimental group after the intervention.
Article
Dentistry, Oral Surgery & Medicine
Mahnegar Shariati, Niloofar Noori, Melika Hoseinzadeh, Mehdi Feizi, Ali Kazemian
Summary: This study aimed to assess Mashhad residents' self-perceived oral health level and behaviors in relation to their perceptions of those of their fellow citizens. The findings showed that participants' self-reported oral health level and tooth brushing frequency were higher than those of their fellow citizens. The correlation between self-reported oral health level and estimated decayed and missing teeth was highest in the middle class and lowest in the upper class. The study suggests that social norm interventions could be effective in improving oral health behaviors.
COMMUNITY DENTAL HEALTH
(2023)
Article
Nutrition & Dietetics
Aaron Hengist, Russell G. Davies, Peter J. Rogers, Jeff M. Brunstrom, Luc J. C. van Loon, Jean-Philippe Walhin, Dylan Thompson, Francoise Koumanov, James A. Betts, Javier T. Gonzalez
Summary: Restricting sugar or total dietary carbohydrate does not modulate physical activity level or energy intake when energy density is controlled for.
EUROPEAN JOURNAL OF NUTRITION
(2023)
Article
Public, Environmental & Occupational Health
Navin Michael, Varsha Gupta, Anna Fogel, Jonathan Huang, Li Chen, Suresh Anand Sadananthan, Yi Ying Ong, Izzuddin M. Aris, Wei Wei Pang, Wen Lun Yuan, See Ling Loy, Mya Thway Tint, Kok Hian Tan, Jerry Ky Chan, Shiao-Yng Chan, Lynette Pei-Chi Shek, Fabian Yap, Keith Godfrey, Yap Seng Chong, Peter Gluckman, S. Sendhil Velan, Ciaran G. Forde, Yung Seng Lee, Johan G. Eriksson, Neerja Karnani
Summary: This study examined the determinants of obesogenic growth trajectories in childhood and their associations with cardiometabolic risk markers. The results showed that BMI acceleration starting immediately after birth or after infancy were both linked to early cardiometabolic alterations.
INTERNATIONAL JOURNAL OF EPIDEMIOLOGY
(2023)
Article
Medicine, General & Internal
Matthew L. Bosworth, Tamanna Ahmed, Tim Larsen, Luke Lorenzi, Jasper Morgan, Raghib Ali, Peter Goldblatt, Nazrul Islam, Kamlesh Khunti, Veena Raleigh, Daniel Ayoubkhani, Neil Bannister, Myer Glickman, Vahe Nafilyan
Summary: Ethnic minority groups in England have been disproportionately affected by the COVID-19 pandemic and have lower vaccination rates. This study examines whether ethnic differences in COVID-19 mortality have persisted since the vaccine rollout and to what extent vaccination rates contribute to excess mortality. The findings suggest that lower vaccination uptake in certain ethnic groups contributes to the disparities in COVID-19 mortality.
Article
Biochemistry & Molecular Biology
Ai Ting Goh, Jiali Yao, Xin Hui Chua, Clare Whitton, Rob M. van Dam, Ciaran G. Forde
Summary: This study explored the associations between oral processing behaviors, bolus characteristics, and salivary amylase activity with daily glucose excursions. The results showed that greater saliva uptake was associated with more time spent with glucose above the normal range, highlighting the importance of oral processing in glycemic control.
Article
Behavioral Sciences
M. Angeles Vargas-Alvarez, Jeffrey M. Brunstrom, Alma E. Diaz, Santiago Navas-Carretero, J. Alfredo Martinez, Eva Almiron-Roig
Summary: Portion control tableware has the potential to effectively manage weight, although the exact mechanisms are unclear. This study found that a calibrated plate with visual stimuli can regulate food intake, induce satiety, and modify meal eating behavior. The plate reduced portion sizes, especially rice, and decreased bite size and eating rate. However, some participants compensated for the reduced intake over the 8-hour period following the meal.
Letter
Nutrition & Dietetics
Annika N. Flynn, Peter J. Rogers, Kevin D. Hall, Amber B. Courville, Jeffrey M. Brunstrom
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2023)
Review
Food Science & Technology
Carole Tournier, Ciaran G. Forde
Summary: Eating behaviors and dietary habits developed in early life have long-term impacts on growth and health. The development of Food Oral Processing (FOP) plays a crucial role in food texture acceptance and eating behaviors. This review highlights the importance of considering food textures in designing foods for children and emphasizes the critical role of food texture in the development of a child's FOP skills, eating habits, and dietary patterns. Furthermore, it identifies research gaps and emphasizes the need to design foods that can support the development of healthy oral processing and eating behaviors among infants and children.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Lise A. J. Heuven, Kees de Graaf, Ciaran G. Forde, Dieuwerke P. Bolhuis
Summary: Eating rate is an important factor in food and energy intake, and is strongly influenced by the texture of food. This study found that soft pasta was consumed 42% faster than hard pasta, and soft carrots were consumed 94% faster than hard carrots. The addition of sauce increased the eating rate of both pasta and carrots by approximately 30%. Furthermore, the eating rate of a composite dish with soft carrot, soft pasta, and sauce was 45% faster than the same dish with hard components. The eating rate of the composite dish could be predicted from the eating rate of its single components.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Psychology, Biological
Jeffrey M. Brunstrom, Annika N. Flynn, Peter J. Rogers, Yujia Zhai, Mark Schatzker
Summary: The social and cultural significance of food affects our dietary behavior in various ways, and scientists are trying to find universal principles that guide our food choice and portion size. Some suggest that taste characteristics play a role in our dietary composition, while others argue that behavior is based on associations between the flavor of food and its effects after ingestion. However, evidence supporting these processes is inconclusive, leading to the underestimation of human abilities to assess the nutritional value of food.
PHYSIOLOGY & BEHAVIOR
(2023)
Review
Nutrition & Dietetics
Rebecca L. Elsworth, Angelica Monge, Rachel Perry, Elanor C. Hinton, Annika N. Flynn, Alex Whitmarsh, Julian P. Hamilton-Shield, Natalia S. Lawrence, Jeffrey M. Brunstrom
Summary: Previously, studies have suggested that intermittent fasting may attenuate an increase in appetite during weight loss. However, our systematic review and meta-analysis found no clear evidence to support this. The results indicate that intermittent fasting does not mitigate the increase in appetite associated with continuous energy restriction.
Review
Green & Sustainable Science & Technology
Alissa A. A. Nolden, Ciaran G. Forde
Summary: There is growing interest in sustainable diets and plant-based alternative products as substitutes for animal products. However, concerns arise regarding the nutritional quality of plant-based alternatives compared to conventional animal products. This study reviews the literature on consumers' and healthcare professionals' perceptions of plant-based foods, compares the nutritional composition of plant-based alternatives to animal counterparts, and discusses the impact on overall diet quality and nutrient digestibility. The study also emphasizes the role of product development and research on the long-term health effects of plant-based diets.
Editorial Material
Nutrition & Dietetics
Ciaran G. Forde
NUTRITION BULLETIN
(2023)
Article
Nutrition & Dietetics
Victoria A. Surette, Sarah Smith-Simpson, Lisa R. Fries, Ciaran G. Forde, Carolyn F. Ross
Summary: Parental behaviours influence food acceptance in young children, but few studies have measured these behaviours using observational methods, especially among children with Down syndrome (CWDS). This study aimed to understand parent feeding practices during snack time with young CWDS by developing a coding scheme and using behavioural coding to categorise and quantify parental feeding practices. The results showed that CWDS more frequently consumed the test foods and completed tasks in response to Autonomy-Supportive Prompts to Eat than to Coercive-Controlling Prompts to Eat.
MATERNAL AND CHILD NUTRITION
(2023)
Article
Psychology, Biological
Annika N. Flynn, Peter J. Rogers, Jeffrey M. Brunstrom
Summary: A non-linear association was found between meal caloric intake and meal energy density in real-life meals, with lower energy-dense meals leading to increased caloric intake and higher energy-dense meals leading to decreased caloric intake. This pattern was observed in participants from Argentina and Malaysia, further supporting the theoretical model of meal size.
PHYSIOLOGY & BEHAVIOR
(2023)
Article
Food Science & Technology
Florence Sheen, Amanda JiaYing Lim, Ciaran G. Forde
Summary: The motivations behind the reduction of animal-based product intake among flexitarian consumers are diverse. Two studies found different subgroups of flexitarian consumers based on their motivations, such as health focus, trend awareness, and adventurousness. Despite these differences, meat consumption did not significantly vary among the subgroups.
FOOD QUALITY AND PREFERENCE
(2023)