scholarly journals Weight gain is associated with changes in neural response to palatable food tastes varying in sugar and fat and palatable food images: a repeated-measures fMRI study

2019 ◽  
Vol 110 (6) ◽  
pp. 1275-1286 ◽  
Author(s):  
Sonja Yokum ◽  
Eric Stice
Keyword(s):  
Weight Gain ◽  
Cingulate Cortex ◽  
Neural Response ◽  
Group Differences ◽  
Healthy Weight ◽  
Palatable Food ◽  
High Fat ◽  
Low Fat ◽  
High Sugar ◽  
Food Images

ABSTRACT Background Emerging data suggest that weight gain is associated with changes in neural response to palatable food tastes and palatable food cues, which may serve to maintain overeating. Objective We investigated whether weight gain is associated with neural changes in response to tastes of milkshakes varying in fat and sugar content and palatable food images. Methods We compared changes in neural activity between initially healthy-weight adolescents who gained weight (n = 36) and those showing weight stability (n = 31) over 2–3 y. Results Adolescents who gained weight compared with those who remained weight stable showed decreases in activation in the postcentral gyrus, prefrontal cortex, insula, and anterior cingulate cortex, and increases in activation in the parietal lobe, posterior cingulate cortex, and inferior frontal gyrus in response to a high-fat/low-sugar compared with low-fat/low-sugar milkshake. Weight gainers also showed greater decreases in activation in the anterior insula and lateral orbitofrontal cortex in response to a high-fat/high-sugar compared with low-fat/low-sugar milkshake than those who remained weight stable. No group differences emerged in response to a low-fat/high-sugar compared with a low-fat/low-sugar milkshake. Weight gainers compared with those who remained weight stable showed greater decreases in activation in the middle temporal gyrus and increases in cuneus activation in response to appetizing compared with unappetizing food pictures. The significant interactions were partially driven by group differences in baseline responsivity and by opposite changes in neural activation in adolescents who remained weight stable. Conclusions Data suggest that weight gain is associated with a decrease in responsivity of regions associated with taste and reward processing to palatable high-fat- and high-fat/high-sugar food tastes. Data also suggest that avoiding weight gain increases taste sensitivity, which may prevent future excessive weight gain. This trial was registered at clinicaltrials.gov as NCT01949636.

scholarly journals Relation of FTO to BOLD response to receipt and anticipated receipt of food and monetary reward, food images, and weight gain in healthy weight adolescents

2019 ◽  
Vol 15 (10) ◽  
pp. 1135-1144 ◽  
Author(s):  
Eric Stice ◽  
Sonja Yokum ◽  
Pascale Voelker
Keyword(s):  
Weight Gain ◽  
Body Mass ◽  
Parietal Lobe ◽  
Monetary Reward ◽  
Healthy Weight ◽  
Palatable Food ◽  
Functional Magnetic Resonance ◽  
Resonance Imaging ◽  
Food Images

Abstract Although the fat mass and obesity-associated gene (FTO) correlates with elevated body mass, it is unclear how it contributes to overeating. We tested if individuals with the A allele show greater reward region responsivity to receipt and anticipated receipt of food and money and palatable food images. We also tested if these individuals show greater future weight gain. Initially healthy weight adolescents (Study 1, N = 162; Study 2, N = 135) completed different functional magnetic resonance imaging paradigms and had their body mass measured annually over 3 years. Adolescents with the AA or AT genotypes showed less precuneus and superior parietal lobe response and greater cuneus and prefrontal cortex response to milkshake receipt and less putamen response to anticipated milkshake receipt than those with the TT genotype in separate analyses of each sample. Groups did not differ in response to palatable food images, and receipt and anticipated receipt of money, or in weight gain over 3-year follow-up. Results suggest that initially healthy weight adolescents with vs without the FTO A allele show differential responsivity to receipt and anticipated receipt of food but do not differ in neural response to palatable food images and monetary reward and do not show greater future weight gain.

scholarly journals Longitudinal Associations Between Taste Sensitivity, Taste Liking, Dietary Intake and BMI in Adolescents

2021 ◽  
Vol 12 ◽  
Author(s):  
Afroditi Papantoni ◽  
Grace E. Shearrer ◽  
Jennifer R. Sadler ◽  
Eric Stice ◽  
Kyle S. Burger
Keyword(s):  
Dietary Intake ◽  
Daily Intake ◽  
Sweet Taste ◽  
Taste Sensitivity ◽  
Lower Sensitivity ◽  
Healthy Weight ◽  
High Fat ◽  
Low Fat ◽  
Negatively Associated ◽  
High Sugar

Taste sensitivity and liking drive food choices and ingestive behaviors from childhood to adulthood, yet their longitudinal association with dietary intake and BMI is largely understudied. Here, we examined the longitudinal relationship between sugar and fat sensitivity, sugar and fat liking, habitual dietary intake, and BMI percentiles in a sample of 105 healthy-weight adolescents (baseline: BMI %tile 57.0 ± 24.3; age 14–16 years) over a 4-year period. Taste sensitivity was assessed via a triangle fat and sweet taste discrimination test. Taste liking were rated on a visual analog scale for four milkshakes that varied in sugar and fat contents (high-fat/high-sugar (HF/HS), low-fat/high-sugar (LF/HS), high-fat/low-sugar (HF/LS), low-fat/low-sugar (LF/LS) milkshakes). A modified version of the reduced Block Food Frequency Questionnaire (BFFQ) was used to assess dietary intake. All measurements were repeated annually. Repeated measures correlations and linear mixed effects models were used to model the associations between the variables. Sugar sensitivity was negatively associated with liking for the LF/HS milkshake over the 4-year period. Low sugar sensitivity at baseline predicted increases in BMI percentile over time, but this association didn’t survive a correction for multiple comparisons. Percent daily intake from fat was positively associated with liking for the HF/HS milkshake and negatively associated with liking for the LF/LS milkshake over 4 years. Together, these results demonstrate that lower sensitivity to sweet taste is linked to increased hedonic response to high-sugar foods and increased energy intake from fat seems to condition adolescents to show increased liking for high-fat/high-sugar foods.

Experimental obesity and osteoarthritis

1960 ◽  
Vol 198 (4) ◽  
pp. 765-770 ◽  
Author(s):  
Leon Sokoloff ◽  
Olaf Mickelsen ◽  
Emanuel Silverstein ◽  
George E. Jay ◽  
Richard S. Yamamoto
Keyword(s):  
Weight Gain ◽  
Dietary Restriction ◽  
High Fat Diet ◽  
Deleterious Effect ◽  
Degenerative Joint Disease ◽  
Fat Content ◽  
Joint Disease ◽  
High Fat ◽  
Low Fat ◽  
Hybrid Mice

Experimental obesity was produced in DBA/2JN, STR/N and C57L/HeN mice as well as in Osborne-Mendel rats by several dietary regimens. One of these, containing 60% vegetable fat, increased the amount of degenerative joint disease in the rats and in two strains of mice. No increase of osteoarthritis occurred as a result of a 37.4% fat content in the diet, or from obesity produced by Ingle's diet, which has a relatively low-fat content. The mechanism by which the high-fat diet increased the joint disease is unknown, because neither obesity nor a high-fat diet alone had a deleterious effect on the articulations of the mice. Obese hybrid mice derived from a spontaneously obese and arthritis-prone strain (STR/1N) were resistant to articular degeneration. Dietary restriction of weight gain in the STR/1N mice failed to decrease the osteoarthritis in them.

scholarly journals High-fat and low-fat (behavioural) phenotypes: biology or environment?

1999 ◽  
Vol 58 (4) ◽  
pp. 773-777 ◽  
Author(s):  
John E. Blundell ◽  
John Cooling
Keyword(s):  
Risk Factors ◽  
Body Weight ◽  
Risk Factor ◽  
Weight Gain ◽  
High Fat Diet ◽  
Body Weight Gain ◽  
Positive Energy ◽  
High Fat ◽  
Low Fat ◽  
Conceptual Tool

It is now widely accepted that obesity develops by way of genetic mechanisms conferring specific dispositions which interact with strong environmental pressures. It is also accepted that certain dispositions constitute metabolic risk factors for weight gain. It is less well accepted that certain patterns of behaviour (arising from biological demands or environmental influences) put individuals at risk of developing a positive energy balance and weight gain (behavioural risk factors). Relevant patterns of behaviour include long-lasting habits for selecting and eating particular types of foods. Such habits define two distinct groups characterized as high-fat (HF) and low-fat (LF) phenotypes. These habits are important because of the attention given to dietary macronutrients in body-weight gain and the worldwide epidemic of obesity. Considerable evidence indicates that the total amount of dietary fat consumed remains the most potent food-related risk factor for weight gain. However, although habitual intake of a high-fat diet is a behavioural risk factor for obesity, it does not constitute a biological inevitability. A habitual low-fat diet does seem to protect against the development of obesity, but a high-fat diet does not guarantee that an individual will be obese. Although obesity is much more prevalent among HF than LF, some HF are lean with BMI well within the normal range. The concept of 'different routes to obesity' through a variety of nutritional scenarios can be envisaged, with predisposed individuals varying in their susceptibility to different dietary inputs. In a particular subgroup of individuals (young adult males) HF and LF displayed quite different profiles of appetite control, response to nutrient challenges and physiological measures, including BMR, RQ, heart rate, plasma leptin levels and thermogenic responses to fat and carbohydrate meals. These striking differences suggest that HF and LF can be used as a conceptual tool to investigate the relationship between biology and the environment (diet) in the control of body weight.

Rearing of dairy cattle 1. Type and level of milk substitute offered once daily to calves

1972 ◽  
Vol 14 (2) ◽  
pp. 155-159 ◽  
Author(s):  
J. D. Leaver ◽  
N. H. Yarrow
Keyword(s):  
Weight Gain ◽  
Live Weight ◽  
Feeding System ◽  
High Fat ◽  
Low Fat ◽  
Once Daily ◽  
High Fat Diets ◽  
Milk Substitute ◽  
Feed Costs ◽  
Fat Diets

SUMMARYA simple feeding system for British Friesian dairy female calves was examined. It involved once-daily feeding of a fixed amount of milk substitute to calves from 5 to 32 days of age. A comparison was made between low-fat and high-fat milk substitutes each offered at three levels of feeding. Performance was measured for a further 28 days after weaning. There was a greater incidence of nutritional scours in calves given the low-fat diets and also in those at higher levels of feeding. Live-weight gain to weaning and to 60 days was greater on the high-fat diets and at the higher levels of feeding. Intakes of concentrates, hay and water were little affected by type or level of milk-substitute feeding. Total feed costs over the 8-week period were greater for the high-fat diets and for the higher levels of feeding, but feed costs/kg live-weight gain were similar for the low-and high-fat diets. The results indicate that low levels of a high-fat milk substitute should be offered when using a once-daily feeding system in order to ensure a low incidence of nutritional scours and relatively low feed costs.

scholarly journals Selective Glucocorticoid Receptor (GR-II) Antagonist Reduces Body Weight Gain in Mice

2011 ◽  
Vol 2011 ◽  
pp. 1-4 ◽  
Author(s):  
Tomoko Asagami ◽  
Joseph K. Belanoff ◽  
Junya Azuma ◽  
Christine M. Blasey ◽  
Robin D. Clark ◽  
...  
Keyword(s):  
Weight Gain ◽  
Insulin Sensitivity ◽  
Glucocorticoid Receptor ◽  
Receptor Antagonist ◽  
Plasma Glucose ◽  
Body Weight Gain ◽  
Human Subjects ◽  
High Fat ◽  
High Sugar ◽  
Highly Correlated

Previous research has shown that mifepristone can prevent and reverse weight gain in animals and human subjects taking antipsychotic medications. This proof-of-concept study tested whether a more potent and selective glucocorticoid receptor antagonist could block dietary-induced weight gain and increase insulin sensitivity in mice. Ten-week-old, male, C57BL/6J mice were fed a diet containing 60% fat calories and water supplemented with 11% sucrose for 4 weeks. Groups () received one of the following: CORT 108297 (80 mg/kg QD), CORT 108297 (40 mg/kg BID), mifepristone (30 mg/kg BID), rosiglitazone (10 mg/kg QD), or vehicle. Compared to mice receiving a high-fat, high-sugar diet plus vehicle, mice receiving a high-fat, high-sugar diet plus either mifepristone or CORT 108297 gained significantly less weight. At the end of the four week treatment period, mice receiving CORT 108297 40 mg/kg BID or CORT 108297 80 mg/kg QD also had significantly lower steady plasma glucose than mice receiving vehicle. However, steady state plasma glucose after treatment was not highly correlated with reduced weight gain, suggesting that the effect of the glucocorticoid receptor antagonist on insulin sensitivity may be independent of its mitigating effect on weight gain.

scholarly journals In search of the most reproducible neural vulnerability factors that predict future weight gain: analyses of data from six prospective studies

2021 ◽  
Author(s):  
Sonja Yokum ◽  
Ashley N Gearhardt ◽  
Eric Stice
Keyword(s):  
Weight Gain ◽  
Body Fat ◽  
Orbitofrontal Cortex ◽  
Fat Studies ◽  
Palatable Food ◽  
Vulnerability Factors ◽  
Main Effect ◽  
Limited Support ◽  
Food Images ◽  
High Calorie

Abstract We tested if we could replicate the main effect relations of elevated striatum and lateral orbitofrontal cortex (OFC) response to high-calorie food stimuli to weight gain reported in past papers in six prospective datasets that used similar functional MRI (fMRI) paradigms. Participants in Study 1 (N = 37; M (mean) age = 15.5), Study 2 (N = 160; M age = 15.3), Study 3 (N = 130; M age = 15.0), Study 4 (N = 175; M age = 14.3), Study 5 (N = 45; M age = 20.8) and Study 6 (N = 49; M age = 31.1) completed fMRI scans at the baseline and had their body mass index (BMI) and body fat (Studies 4 and 6 only) measured at the baseline and over follow-ups. Elevated striatal response to palatable food images predicted BMI gain in Studies 1 and 6 and body fat gain in Study 6. Lateral OFC activation did not predict weight gain in any of the six studies. The result provide limited support for the hypothesis that elevated reward region responsivity to palatable food images predicts weight gain. Factors that make replication difficult are discussed and potential solutions considered.

Divergent breeding values for fatness or residual feed intake in Angus cattle. 5. Cow genotype affects feed efficiency and maternal productivity

2018 ◽  
Vol 58 (1) ◽  
pp. 80 ◽  
Author(s):  
M. L. Hebart ◽  
J. M. Accioly ◽  
K. J. Copping ◽  
M. P. B. Deland ◽  
R. M. Herd ◽  
...  
Keyword(s):  
Weight Gain ◽  
Feed Intake ◽  
Feed Efficiency ◽  
Residual Feed Intake ◽  
Bodyweight Gain ◽  
High Fat ◽  
Low Fat ◽  
Weaning Weight ◽  
Angus Cattle ◽  
Selection For

Cow bodyweight gain, calf weaning weight, feed intake and maternal productivity of 500 Angus cows, in 64 replicate groups, were measured over three parities at two locations (Struan and Vasse) as part of the Beef CRC Maternal Productivity Project. The cows were sourced as heifers from the top and bottom 10% of BREEDPLAN Rib Fat EBV (High-Fat and Low-Fat), and from High and Low residual feed intake (RFI) selection lines (High-RFI and Low-RFI). Each of the four genotypes were run under High- and Low-Nutrition (measured as feed on offer) at both sites. The High-Fat cows were 7% more efficient at producing weaner calves under Low-Nutrition than were the Low-Fat cows. This was driven primarily by the 4% difference between the lines in weaning rate. When weaning rate differences were accounted for (as covariate), there was no difference between the Fat lines in the efficiency of weaner weight production. When the weight gain of the cow was included as an output in addition to calf weaning weight, there was also no difference between the Fat lines in efficiency. Low-RFI cows were always more efficient at producing weaner calves than were the High-RFI cows. This was primarily driven through a 7% reduction in annual feed intake (across both nutrition treatments). However, the Low-RFI cows were leaner, had 6.3% lower weaning rate and calved on average 5.4 days later than did the High-RFI cows. Furthermore, the largest differences in feed intake were in spring when feed availability is greatest. In the context of the results herein, a balanced breeding program should include selection for improved reproduction and low RFI.

Dairy Attenuates Weight Gain to a Similar Extent as Exercise in Rats Fed a High-Fat, High-Sugar Diet

Obesity ◽  
2017 ◽  
Vol 25 (10) ◽  
pp. 1707-1715 ◽  
Author(s):  
Sarah K. Trottier ◽  
Rebecca E.K. MacPherson ◽  
Carly M. Knuth ◽  
Logan K. Townsend ◽  
Willem T. Peppler ◽  
...  
Keyword(s):  
Weight Gain ◽  
High Fat ◽  
Similar Extent ◽  
High Sugar

scholarly journals Changes in ‘liking’ and ‘wanting’ for high fat, high sugar foods and impact on 24hr dietary intake following gastric bypass

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Tamsyn Redpath ◽  
Ruth Price ◽  
Graham Finlayson ◽  
Adele Boyd ◽  
Fathimath Naseer ◽  
...  
Keyword(s):  
Weight Loss ◽  
Gastric Bypass ◽  
Dietary Intake ◽  
Significant Relationship ◽  
Food Preference ◽  
High Protein ◽  
High Fat ◽  
Low Fat ◽  
High Sugar ◽  
Post Surgery

AbstractGastric bypass surgery (GB) is a successful treatment for obesity(1). Following the procedure, patients report changes in preference away from palatable high fat (HF), high sugar (HS) foods that may contribute to weight loss(2). The aim of this work is to examine the relationship between changes in reported ‘liking’ (hedonic) and ‘wanting’(motivation) for HF, HS food and 24hr dietary intake post-GB. 15 GB patients (BMI: 41.7 ± 11.54kg/m2, 73% female) and 15 time-matched controls (BMI: 25.08 ± 4.37 kg/m2, 73% female) were recruited as part of a larger residential study and observed for 3 days at each of 3 time points; 1-month pre-surgery, 3-months post-surgery and 1 yr post-surgery. Covert, objective assessment of 24hr dietary intake was on day 2 of each visit using weighed food records. Participants had ad-libitum access to foods pre-determined by food preference questionnaires and proportionally represented by 6 macronutrient groups (HF/HS, HF/high CHO, HF/high protein, low fat/HS, low fat/high CHO, low fat/high protein). ‘Liking’ and ‘wanting’ was measured using the Leeds Food Preference Questionnaire (LFPQ)(3), a validated measure that uses visual analogue scales to determine explicit liking and wanting for food. Implicit preferences are determined using response and reaction time in a forced-choice task. GB patients significantly reduced their overall energy intake (EI) from baseline to three months (-6.9 ± 8.1MJ/d p = > 0.001) and 1 yr post-surgery (-5.3 ± 7.5MJ/d, p = 0.01) compared to controls. At 3mths post-GB, there was no significant relationship between changes in preference for HS food and changes in %EI from sugar (R2 = 0.97, F(3,26) = 0.94 p = 0.44) or from HS foods (R2 = 0.87, F(3,26) = 0.83, p = 0.49). Changes in preferences for HF food at 3mths post-surgery were not significantly related to %EI from fat (R2 = 0.16, F(3,26) = 1.66, p = 0.2) or HF food (R2 = 0.18, F(3,26) = 0.16, p = 0.93). These associations remained at 1 yr post-surgery. In conclusion, previous observations based on self-reported food intake have found changes in preference for HF, HS food that may contribute to weight loss in GB. In contrast, our results show no significant relationship between changes in preference and changes in dietary intake post-surgery. Further research using direct, objective measures of dietary intake is needed to elucidate further changes in dietary intake post-GB.

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