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Acta Psychologica Apr 2024Calorie content and hunger are two fundamental cues acting upon the processing of visually presented food items. However, whether and to which extent they affect visual...
Calorie content and hunger are two fundamental cues acting upon the processing of visually presented food items. However, whether and to which extent they affect visual awareness is still an open question. Here, high- and low-calorie food images administered to hungry or satiated participants were confronted in a breaking-Continuous Flash Suppression paradigm (Experiment 1), measuring the time required to access to visual awareness, and in a Binocular Rivalry paradigm (Experiment 2), quantifying the dominance time in visual awareness. Experiment 1 showed that high-calorie food accessed faster visual awareness, but mostly in satiated participants. Experiment 2 indicated that high-calorie food dominated longer visual awareness, regardless the degree of hunger. We argued that the unconscious advantage (Experiment 1) would represent a default state of the visual system towards highest-energy nutrients, yet the advantage is lost in hunger so to be tuned towards an increased need for any nutritional category. On the other hand, the conscious advantage of high-calorie food (Experiment 2) would represent a conscious perceptual and attentional bias towards highest energy-dense food useful for the actual detection of these stimuli in the environment.
Topics: Humans; Hunger; Food; Energy Intake; Cues; Satiation; Awareness
PubMed: 38377873
DOI: 10.1016/j.actpsy.2024.104192 -
Food & Nutrition Research 2024Fruit juice has a similar nutrient content as whole fruit and may in this respect be part of a healthy diet. However, a lower amount or lack of fibre and a higher... (Review)
Review
Fruit juice has a similar nutrient content as whole fruit and may in this respect be part of a healthy diet. However, a lower amount or lack of fibre and a higher concentration of sugars and energy could also contribute to less satiation and increase the risk of excess energy intake. The aim of this scoping review is to describe the overall evidence for the role of fruit juice as a basis for setting and updating food-based dietary guidelines in the Nordic Nutrition Recommendations 2023. PubMed was searched for systematic reviews and meta-analyses and evidence was extracted on relevant health outcomes. Current available evidence indicates that low to moderate consumption of fruit juice is not associated with an apparent risk of chronic diseases and may have protective effects on cardiovascular disease. The association between the intake of fruit juice and weight gain remains unclear and might be of concern for some groups of people. Overall, the evidence regarding health effects of fruit juice is limited.
PubMed: 38370109
DOI: 10.29219/fnr.v68.10463 -
Anais Da Academia Brasileira de Ciencias 2024A 45-day feeding assay was carried out to evaluate the effects of crescent levels of dephytinized rice bran protein concentrate (DRBPC) on growth performance, nutrient...
A 45-day feeding assay was carried out to evaluate the effects of crescent levels of dephytinized rice bran protein concentrate (DRBPC) on growth performance, nutrient deposition, plasma and liver parameters of jundiá Rhamdia quelen. Five experimental diets were formulated with inclusion of 0 (control), 10, 15, 20, and 30% of DRBPC. In total 500 jundiás (initial body weight 6.28 ± 0.12 g) were allocated in 20 tanks (230 L) to give four groups for each treatment. Fish were fed to apparent satiation for 45 days. Weight gain and specific growth rate were evaluated by cubic regression analysis (P < 0.05) and displayed maximal growth on the inclusion level of 25% of DRBPC. The results indicated that fish fed DRBPC15 and DRBPC30 had lower body protein deposition and hepatosomatic index compared to CONTROL diet, respectively. No significant differences (P > 0.05) were assessed in plasma parameters. The alanine aminotransferase activity was higher in fish fed DRBPC30 compared to CONTROL group. The present study has demonstrated that DRBPC displayed significant nutritional quality for the jundiá. Thus, this new ingredient could be included as a protein source in fish for minimizing the use of fish meal.
Topics: Animals; Oryza; Catfishes; Liver; Weight Gain; Diet; Animal Feed
PubMed: 38359283
DOI: 10.1590/0001-3765202320190556 -
Neuron Apr 2024Animals constantly need to judge the valence of an object in their environment: is it potential food or a threat? The brain makes fundamental decisions on the...
Animals constantly need to judge the valence of an object in their environment: is it potential food or a threat? The brain makes fundamental decisions on the appropriate behavioral strategy by integrating external information from sensory organs and internal signals related to physiological needs. For example, a hungry animal may take more risks than a satiated one when deciding to approach or avoid an object. Using a proteomic profiling approach, we identified the Calmodulin-interacting peptide Pcp4a as a key regulator of foraging-related decisions. Food intake reduced abundance of protein and mRNA of pcp4a via dopamine D2-like receptor-mediated repression of adenylate cyclase. Accordingly, deleting the pcp4a gene made zebrafish larvae more risk averse in a binary decision assay. Strikingly, neurons in the tectum became less responsive to prey-like visual stimuli in pcp4a mutants, thus biasing the behavior toward avoidance. This study pinpoints a molecular mechanism modulating behavioral choice according to internal state.
Topics: Animals; Zebrafish; Calmodulin; Proteomics; Neurons; Hunger; Feeding Behavior
PubMed: 38295792
DOI: 10.1016/j.neuron.2024.01.001 -
Frontiers in Physiology 2023White bass () are a popular sportfish throughout the southern United States, and one parent of the commercially-successful hybrid striped bass ( ♂ ♀). Currently,...
White bass () are a popular sportfish throughout the southern United States, and one parent of the commercially-successful hybrid striped bass ( ♂ ♀). Currently, white bass are cultured using diets formulated for other carnivorous fish, such as largemouth bass () or hybrid striped bass and contain a significant percentage of marine fish meal. Since there are no studies regarding the utilization of alternative proteins in this species, we evaluated the global gene expression of white bass fed diets in which fish meal was partially or totally replaced by various combinations of soybean meal, poultry by-product meal, canola meal, soy protein concentrate, wheat gluten, or a commercial protein blend (Pro-Cision™). Six isonitrogenous (40% protein), isolipidic (11%), and isocaloric (17.1 kJ/g) diets were formulated to meet the known nutrient and energy requirements of largemouth bass and hybrid striped bass using nutrient availability data for most of the dietary ingredients. One of the test diets consisted exclusively of plant protein sources. Juvenile white bass (40.2 g initial weight) were stocked into a flow-through aquaculture system (three tanks/diet; 10 fish/tank) and fed the test diets twice daily to satiation for 60 days. RNA sequencing and bioinformatic analyses revealed significant differentially expressed genes between all test diets when compared to fish meal control. A total of 1,260 differentially expressed genes were identified, with major ontology relating to cell cycle and metabolic processes as well as immune gene functions. This data will be useful as a resource for future refinements to moronid diet formulation, as marine fish meal becomes limiting and plant ingredients are increasingly added as a reliable protein source.
PubMed: 38288350
DOI: 10.3389/fphys.2023.1308690 -
NeuroImage Mar 2024Tobacco smoking is one of the main causes of premature death worldwide and quitting success remains low, highlighting the need to understand the neurobiological...
Tobacco smoking is one of the main causes of premature death worldwide and quitting success remains low, highlighting the need to understand the neurobiological mechanisms underlying relapse. Preclinical models have shown that the amygdala and glutamate play an important role in nicotine addiction. The aims of this study were to compare glutamate and other metabolites in the amygdala between smokers and controls, and between different smoking states. Furthermore, associations between amygdalar metabolite levels and smoking characteristics were explored. A novel non-water-suppressed proton magnetic resonance spectroscopy protocol was applied to quantify neurometabolites in 28 male smokers (≥15 cigarettes/day) and 21 non-smoking controls, matched in age, education, verbal IQ, and weekly alcohol consumption. Controls were measured once (baseline) and smokers were measured in a baseline state (1-3 h abstinence), during withdrawal (24 h abstinence) and in a satiation state (directly after smoking). Baseline spectroscopy data were compared between groups by independent t-tests or Mann-Whitney-U tests. Smoking state differences were investigated by repeated-measures analyses of variance (ANOVAs). Associations between spectroscopy data and smoking characteristics were explored using Spearman correlations. Good spectral quality, high anatomical specificity (98% mean gray matter) and reliable quantification of most metabolites of interest were achieved in the amygdala. Metabolite levels did not differ between groups, but smokers showed significantly higher glutamine levels at baseline than satiation. Glx levels were negatively associated with pack-years and smoking duration. In summary, this study provides first insights into the neurometabolic profile of the amygdala in smokers with high anatomical specificity. By applying proton magnetic resonance spectroscopy, neurometabolites in smokers during different smoking states and non-smoking controls were quantified reliably. A significant shift in glutamine levels between smoking states was detected, with lower concentrations in satiation than baseline. The negative association between Glx levels and smoking quantity and duration may imply altered glutamate homeostasis with more severe nicotine addiction.
Topics: Humans; Male; Tobacco Use Disorder; Glutamine; Smokers; Magnetic Resonance Spectroscopy; Glutamic Acid; Amygdala
PubMed: 38278429
DOI: 10.1016/j.neuroimage.2024.120525 -
BioRxiv : the Preprint Server For... Mar 2024Obesity is characterized by dysregulated homeostatic mechanisms resulting in positive energy balance, yet when this dysregulation occurs is unknown. We assessed the time...
UNLABELLED
Obesity is characterized by dysregulated homeostatic mechanisms resulting in positive energy balance, yet when this dysregulation occurs is unknown. We assessed the time course of alterations to behaviors promoting weight gain in male and female mice switched to obesogenic 60% or 45% high fat diet (HFD). Switching mice to obesogenic diets promotes transient bouts of hyperphagia during the first 2 weeks followed by persistent caloric hyperphagia. Energy expenditure increases but not sufficiently to offset increased caloric intake, resulting in a sustained net positive energy balance. Hyperphagia is associated with consumption of calorically larger meals (impaired satiation) more frequently (impaired satiety) particularly during the light-cycle. Running wheel exercise delays weight gain in 60% HFD-fed male mice by enhancing satiation and increasing energy expenditure. However, exercise effects on satiation are no longer apparent after 2 weeks, coinciding with weight gain. Thus, exposure to obesogenic diets engages homeostatic regulatory mechanisms for ∼2 weeks that ultimately fail, and consequent weight gain is characterized by impaired satiation and satiety. Insights into the etiology of obesity can be obtained by investigating changes to satiation and satiety mechanisms during the initial ∼2 weeks of HFD exposure.
WHAT IS ALREADY KNOWN ABOUT THIS SUBJECT?
Obesity is associated with dysregulated homeostatic mechanisms.Increased caloric consumption contributes to obesity.Obese rodents tend to eat larger, more frequent meals.
WHAT ARE THE NEW FINDINGS IN YOUR MANUSCRIPT?
Exposure to obesogenic diets promotes transient attempts to maintain weight homeostasis.After ∼2 weeks, caloric hyperphagia exceeds increased energy expenditure, promoting weight gain.This is associated with consumption of larger, more frequent meals.
HOW MIGHT YOUR RESULTS CHANGE THE DIRECTION OF RESEARCH OR THE FOCUS OF CLINICAL PRACTICE?
Our findings suggest that molecular studies focusing on mechanisms that regulate meal size and frequency, particularly those engaged during the first ∼2 weeks of obesogenic diet feeding that eventually fail, can provide unique insight into the etiology of obesity.
PubMed: 38260337
DOI: 10.1101/2024.01.10.575043 -
Foods (Basel, Switzerland) Dec 2023Whole-grain bread can be an important source of fibre for people with coeliac disease (CeD) who must adhere to a gluten-free diet and avoid consuming wheat, rye and...
BACKGROUND
Whole-grain bread can be an important source of fibre for people with coeliac disease (CeD) who must adhere to a gluten-free diet and avoid consuming wheat, rye and barley. Gluten-free bread frequently has a lower nutritional quality and different texture relative to gluten-containing counterparts.
OBJECTIVE
The aim was to investigate experiences with gluten-free bread amongst people with CeD prior to and during a randomised controlled trial (RCT).
DESIGN
We conducted individual interviews with 10 people with CeD participating in a RCT that aimed to investigate the effects of fibre-rich gluten-free products on metabolic regulation in people with CeD compared with benchmark gluten-free products. Five participants were in the control group (benchmark gluten-free bread) and five participants in the intervention group (fibre-rich gluten-free bread). The fibre-rich gluten free bread was formulated and prepared by the project group. The benchmark gluten-free bread was commercially available. The RCT lasted for four weeks. Interviews were conducted digitally between October 2021 and January 2022 and were thematically analysed.
RESULTS
Participants in both groups appeared to avoid bread prior to the study, primarily due to the poor taste and chewy consistency of the available bread in food stores and bakeries. Participants preferred the fibre-rich intervention bread as opposed to the available bread in the food market. However, participants had to become accustomed to eating the fibre-rich whole-grain bread during the study, since they avoided eating store-bought bread that they experienced chewy and not filling.
CONCLUSIONS
Participants asked for fibre-rich gluten-free bread products that are satiating and have a good texture. Palatable gluten-free bread products might be an important source of fibre for people with CeD.
PubMed: 38231857
DOI: 10.3390/foods12234338 -
Foods (Basel, Switzerland) Nov 2023Plant-based meat substitutes replacing animal meat can potentially support the transition towards more sustainable diets. To enable the required transition, consumer...
Plant-based meat substitutes replacing animal meat can potentially support the transition towards more sustainable diets. To enable the required transition, consumer acceptance of plant-based meat is essential. An important aspect of this is the feeling of satiety or being full after eating. This study determined the satiating capacity of both plant-based meat and animal meat in 60 adults under real-life in-home conditions. Participants consumed four fixed ready-to eat meals for lunch at home once per week. Two types of Indian curry with 'chicken' were investigated as well as two types of pasta Bolognese with 'minced meat'. The two 'chicken' dishes and the two 'minced meat' dishes had the same recipe except for a gram-for-gram swap (125 g each) of either animal meat (chicken breast and minced meat) or plant-based (soy) meat. Results showed no difference in the satiating power of an animal meat dish and a plant-based meat dish when these were eaten as part of a full lunch meal at home. In addition, the meals did not result in energy nor macronutrient compensation during the rest of the day after consuming the meals. This occurred despite the caloric differences of the meals as a result of the real-life conditions (i.e., a lower energy content of the pasta with plant-based meat compared to the other meals). We conclude that meals with plant-based meat can be as satiating as meals with animal meat.
PubMed: 38231762
DOI: 10.3390/foods12234280 -
Foods (Basel, Switzerland) Nov 2023Cereal products, such as flakes and snack items, are frequently consumed as part of everyday diets, encompassing ready-to-eat breakfast cereals, flakes, and snacks. The...
Cereal products, such as flakes and snack items, are frequently consumed as part of everyday diets, encompassing ready-to-eat breakfast cereals, flakes, and snacks. The utilization of extrusion technology is crucial in the manufacturing process of cereal-based flakes or snack products. When it comes to cereal-based flakes or snacks, different types of corn, such as white corn, yellow corn, red corn, and black corn, have garnered attention from scientists, consumers, and experts in the food industry. This paper investigates the simultaneous effects of different types of corn (white corn, yellow corn, red corn, and black corn) addition and different screw speeds (350, 500, 650 rpm) on the physical, technological, and functional properties of flake products. An increasing screw speed had a positive influence on the physical and technological characteristics of corn flakes, while different types of corn had a positive influence on the mineral composition and antioxidant properties. Black corn flour and a screw speed of 350 rpm positively influenced the physical and technological characteristics, mineral composition, and antioxidant properties of flake products, with a best total Z-score analysis of 0.59. Overall, the combination of Tukey's HSD test and PCA enabled a comprehensive analysis of the observed corn products and allowed us to identify satiating and significant differences between attributes and create a classification of the samples based on those differences. Corn flakes from black corn flour on a screw speed of 350 rpm is a new product with good physical-technological and functional properties due to a higher level of antioxidant activity. The last three samples have a significantly higher percentage of free radical inhibition compared with the other samples according to TPC and TFC. This product has the potential to be found on the market as a new product with functional properties.
PubMed: 38231708
DOI: 10.3390/foods12234257