scholarly journals Women with a low-satiety phenotype show impaired appetite control and greater resistance to weight loss

2019 ◽  
Vol 122 (8) ◽  
pp. 951-959 ◽  
Author(s):  
Nicola J. Buckland ◽  
Diana Camidge ◽  
Fiona Croden ◽  
Anna Myers ◽  
Jacquelynne H. Lavin ◽  
...  
Keyword(s):  
Weight Loss ◽  
Weight Control ◽  
Self Regulation ◽  
Food Preferences ◽  
High Energy ◽  
High Energy Density ◽  
Appetite Control ◽  
Weight Loss Outcomes ◽  
Programme Adherence ◽  
Satiety Responsiveness

AbstractThis trial compared weight loss outcomes over 14 weeks in women showing low- or high-satiety responsiveness (low- or high-satiety phenotype (LSP, HSP)) measured by a standardised protocol. Food preferences and energy intake (EI) after low and high energy-density (LED, HED) meals were also assessed. Ninety-six women (n 52 analysed; 41·24 (SD 12·54) years; 34·02 (sd 3·58) kg/m2) engaged in one of two weight loss programmes underwent LED and HED laboratory test days during weeks 3 and 12. Preferences for LED and HED food (Leeds Food Preference Questionnaire) and ad libitum evening meal and snack EI were assessed in response to equienergetic LED and HED breakfasts and lunches. Weekly questionnaires assessed control over eating and ease of adherence to the programme. Satiety quotients based on subjective fullness ratings post LED and HED breakfasts determined LSP (n 26) and HSP (n 26) by tertile splits. Results showed that the LSP lost less weight and had smaller reductions in waist circumference compared with HSP. The LSP showed greater preferences for HED foods, and under HED conditions, consumed more snacks (kJ) compared with HSP. Snack EI did not differ under LED conditions. LSP reported less control over eating and reported more difficulty with programme adherence. In conclusion, low-satiety responsiveness is detrimental for weight loss. LED meals can improve self-regulation of EI in the LSP, which may be beneficial for longer-term weight control.

scholarly journals A Comprehensive Critical Assessment of Increased Fruit and Vegetable Intake on Weight Loss in Women

Nutrients ◽  
2020 ◽  
Vol 12 (7) ◽  
pp. 1919
Author(s):  
Mark L. Dreher ◽  
Nikki A. Ford
Keyword(s):  
Weight Loss ◽  
Energy Density ◽  
Weight Control ◽  
Vegetable Intake ◽  
Glycemic Load ◽  
Primary Source ◽  
High Energy ◽  
High Energy Density ◽  
Eating Rate ◽  
Fruit And Vegetable

No previous reviews or meta-analyses have specifically assessed the effects of increased fruit and vegetable (FV) intake on weight loss with a primary focus on women. Several studies show differences between men and women in how increased FV intake affects their weight loss and maintenance, risk of becoming overweight or obese, and the influence of eating speed and frequency on weight control. This analysis provides a comprehensive and visual assessment of the effects of increasing FV intake and long-term weight change from observational studies and weight loss from randomized controlled trials (RCTs) in women. Consistent evidence from prospective studies and RCTs shows that increased intake of FV is a chief contributor to weight loss in women. This effect is enhanced with concurrent dietary restriction of high energy density (ED) or high-fat foods. Yet, the type of FV differentially impacts weight loss in women. Whole FV intake may influence weight through a variety of mechanisms including a reduction in eating rate, providing a satisfying, very-low to low energy density, low glycemic load or low-fat content. Also, FV are the primary source of dietary fiber, which can provide additional support for weight loss in women when consumed at adequate levels.

scholarly journals Alterations in Food Reward Regarding Bariatric Surgery Type and Weight Loss Outcomes: An Exploratory Study

2022 ◽  
Author(s):  
Erika Guyot ◽  
Julie-Anne Nazare ◽  
Pauline Oustric ◽  
Maud Robert ◽  
Emmanuel Disse ◽  
...  
Keyword(s):  
Bariatric Surgery ◽  
Weight Loss ◽  
Exploratory Study ◽  
Food Reward ◽  
Food Preferences ◽  
P Value ◽  
Cross Sectional ◽  
Weight Loss Outcomes ◽  
Post Hoc ◽  
Type Of Surgery

Changes in food preferences after bariatric surgery may alter its effectiveness as a treatment for obesity. We aimed to compare food reward for a comprehensive variety of food categories between patients who received a sleeve gastrectomy (SG) or a Roux-en-Y gastric bypass (RYGB) and to explore whether food reward differs according to weight loss. In this cross-sectional exploratory study, food reward was assessed using the Leeds Food Preference Questionnaire (LFPQ). We assessed liking and wanting of eleven food categories. Comparisons were done regarding type of surgery and Total Weight Loss (TWL; based on tercile distribution). Fifty-six patients (30 SG and 26 RYGB) were included (women: 70%; age: 44.0 (11.1) y). Regarding the type of surgery, scores were not significantly different between SG and RYGB, except for ‘non-dairy products – without color’ explicit liking (p = 0.04). Regarding TWL outcomes, explicit liking, explicit wanting and implicit wanting, scores were significantly higher for Good responders than Low responders for ‘No meat – High fat’ (post-hoc corrected p-value: 0.04, 0.03 and 0.04, respectively). Together, our results failed to identify major differences in liking and wanting regarding the type of surgery and tended to indicate that higher weight loss might be related to a higher reward for high protein-content food. Rather to focus only on palatable foods, future studies should also consider a broader range of food items, including protein reward.

scholarly journals Establishing good dietary habits – capturing the minds of children

2001 ◽  
Vol 4 (1a) ◽  
pp. 125-129 ◽  
Author(s):  
Joachim Westenhoefer
Keyword(s):  
Weight Control ◽  
Dietary Habits ◽  
Social Research ◽  
Self Regulation ◽  
Eating Behaviour ◽  
Food Preferences ◽  
Overweight And Obesity ◽  
Control Measures ◽  
Social Meaning ◽  
The Social

AbstractObjective:To review the psycho-social research with respect to relevance for the development of nutritional education strategies.Results:The eating behaviour of the newborn baby is controlled by innate preferences and dislikes, and by biological self-regulation. These innate control-systems are modified by learning processes, most importantly by the mere exposure to unknown food, by social influences, and by associating the physiological consequences of food intake with taste cues. The last decades have witnessed a change of the social meaning of food and eating, and the social context of eating is subject to dramatic changes. While on the one hand, prevalence of overweight and obesity is increasing, even young children deliberately practise weight control measures ranging from selective food choice to self-induced vomiting thus including behaviours which are clearly symptomatic of eating disorders. Such behaviour is motivated by unrealistic conceptions of a healthy body weight and shape. Children are interested in a range of nutrition topics. However, these topics have to be related to direct perceivable benefits from nutrition.Conclusions:Educational strategies should: firstly, focus on providing a variety of foods, including a range of nutrient-dense ‘healthy’ food and encouraging children to taste it; secondly, provide a stable and predictive pattern of social eating occasions to promote the social meaning and importance of eating and to enable social learning of food preferences; and finally, encourage a positive body image by providing advice and reassurance regarding the range of healthy and acceptable body weights and shapes.

Turn Your Online Weight Management from Zero to Hero: A Multidimensional, Continuous-Time Evaluation

2021 ◽  
Author(s):  
Tongxin Zhou ◽  
Lu (Lucy) Yan ◽  
Yingfei Wang ◽  
Yong Tan
Keyword(s):  
Weight Loss ◽  
Weight Management ◽  
Continuous Time ◽  
Self Regulation ◽  
The United States ◽  
Cognitive States ◽  
Weight Loss Outcomes ◽  
Hidden Layer ◽  
Management Behaviors ◽  
Insight Into

Online weight-loss communities (OWCs) provide individuals with various tools to support their weight management, such as weight recorders and weight-loss journals. These tools enable individuals to focus on different aspects of their self-regulation, including weight-loss outcomes and behavioral routines. Prior research, however, has not fully incorporated individuals’ self-regulation focuses; thus, there is limited understanding of individuals’ online weight-management dynamics as well as the operating mechanisms of OWCs. This gap in the literature motivates us to develop a framework that is able to account for individuals’ multiple self-regulation focuses, termed self-regulatory dimensions in this study. We propose a multidimensional, continuous-time hidden Markov model, which can not only capture individuals’ self-regulatory dimensions jointly as a multidimensional vector, but also can incorporate a hidden layer of dynamics that depicts individuals’ cognitive states in producing weight-management behaviors. By investigating a leading noncommercial OWC in the United States, we find that individuals tend to increase their journal-recording behaviors while decreasing self-weighing behaviors after they have participated in online social activities. Given that individuals usually expend limited effort toward weight management, this result suggests that individuals may shift their focus from weight-loss outcomes (i.e., changes in weight) to weight-management behavioral routines. Therefore, neglecting either self-regulatory dimension would result in an underestimation of individuals’ engagement in conducting self-management in OWCs. Our results also provide insight into social influence on individuals’ weight-management behaviors. This study contributes to the extant literature on individuals’ engagement in online healthcare communities and the functionality of OWCs. This paper was accepted by Anandhi Bharadwaj, information systems.

scholarly journals Food preferences and underlying mechanisms after bariatric surgery

2015 ◽  
Vol 74 (4) ◽  
pp. 419-425 ◽  
Author(s):  
Preeshila Behary ◽  
Alexander D. Miras
Keyword(s):  
Bariatric Surgery ◽  
Weight Loss ◽  
Gastric Bypass ◽  
Eating Behaviour ◽  
Food Preferences ◽  
Gut Hormones ◽  
High Energy ◽  
Sweet Taste ◽  
Current Evidence ◽  
Fatty Food

Bariatric surgery leads to significant long-term weight loss, particularly Roux-en-Y gastric bypass (RYGB). The mechanisms underlying weight loss have not been fully uncovered. The aim of this review is to explore the changes in food preferences, as a novel mechanism contributing to weight loss, and also focus on the underlying processes modulating eating behaviour after bariatric surgery. Patients after gastric bypass are less hungry and prefer healthier food options. They develop an increased acuity to sweet taste, which is perceived as more intense. The appeal of sweet fatty food decreases, with functional MRI studies showing a corresponding reduction in activation of the brain reward centres to high-energy food cues. Patients experiencing post-ingestive symptoms with sweet and fatty food develop conditioned aversive behaviours towards the triggers. Gut hormones are elevated in RYGB and have the potential to influence the taste system and food hedonics. Current evidence supports a beneficial switch in food preferences after RYGB. Changes within the sensory and reward domain of taste and the development of post-ingestive symptoms appear to be implicated. Gut hormones may be the mediators of these alterations and therefore exploiting this property might prove beneficial for designing future obesity treatment.

How to Maintain a Healthy Body Weight

2006 ◽  
Vol 76 (4) ◽  
pp. 208-215 ◽  
Author(s):  
Astrup
Keyword(s):  
Physical Activity ◽  
Type 2 Diabetes ◽  
Weight Loss ◽  
Body Weight ◽  
Glycemic Index ◽  
Dairy Products ◽  
Weight Control ◽  
Healthy Body Weight ◽  
Healthy Body

The epidemic of both obesity and type 2 diabetes is due to environmental factors, but the individuals developing the conditions possess a strong genetic predisposition. Observational surveys and intervention studies have shown that excess body fatness is the major environmental cause of type 2 diabetes, and that even a minor weight loss can prevent its development in high-risk subjects. Maintenance of a healthy body weight in susceptible individuals requires 45–60 minutes physical activity daily, a fat-reduced diet with plenty of fruit, vegetables, whole grain, and lean meat and dairy products, and moderate consumption of calorie containing beverages. The use of table values to predict the glycemic index of meals is of little – if any – value, and the role of a low-glycemic index diet for body weight control is controversial. The replacement of starchy carbohydrates with protein from lean meat and lean dairy products enhances satiety, and facilitate weight control. It is possible that dairy calcium also promotes weight loss, although the mechanism of action remains unclear. A weight loss of 5–10% can be induced in almost all obese patients providing treatment is offered by a professional team consisting of a physician and dieticians or nurses trained to focus on weight loss and maintenance. Whereas increasing daily physical activity and regular exercise does not significantly effect the rate of weight loss in the induction phase, it plays an important role in the weight maintenance phase due to an impact on daily energy expenditure and also to a direct enhancement of insulin sensitivity.

Responses to Two Weight-loss Programs Based on Approximating the Diet to the Ideal: Differences Associated with Increased Cereal or Vegetable Consumption

2006 ◽  
Vol 76 (6) ◽  
pp. 367-376 ◽  
Author(s):  
Ortega ◽  
Rodríguez-Rodríguez ◽  
Aparicio ◽  
Marín-Arias ◽  
López-Sobaler
Keyword(s):  
Weight Loss ◽  
Weight Control ◽  
Dietary Intervention ◽  
Vegetable Consumption ◽  
Healthy Eating Index ◽  
Anthropometric Data ◽  
Control Programs ◽  
Weight Loss Programs ◽  
Spanish Women ◽  
The Ideal

The fight against excess weight and obesity is a health priority. The aim of this study was to analyze the anthropometric changes induced by two weight control programs based on approximating the diet to the theoretical ideal (increasing the consumption of foods with the largest differences between the recommended and observed intakes: cereals and vegetables – for which a minimum of 6 and 3 servings/day are recommended, respectively). The study subjects were 57 Spanish women with a body-mass index (BMI) of 24–35 kg/m², all of whom were randomly assigned to one of two slightly hypocaloric diets for a six-week period: diet V, in which the consumption of greens and vegetables was increased, or diet C, in which the consumption of cereals was increased. Dietetic and anthropometric data were collected at the start of the study and again at two and six weeks. The dietary intervention approximated the subjects’ energy provision from proteins, fats, and carbohydrates to those recommended. The Healthy Eating Index (HEI) improved with both diets. Reductions in body weight, BMI, and the amount of body fat (kg) were also achieved with both diets. Weight loss was 1.56 ± 0.93 kg and 1.02 ± 0.55 kg at two weeks with diet C and V respectively, and 2.8 ± 1.4 kg and 2.0 ± 1.3 kg at six weeks (p < 0.05). Approximating the diet to the theoretical ideal by increasing the consumption of vegetables or cereals may therefore be of use in weight control. In terms of weight loss and the improvement of the diet quality (energy profile and HEI), diet C was significantly more effective than diet V.

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