scholarly journals The effect of dairy products consumed with high glycemic carbohydrate on subjective appetite, food intake, and postprandial glycemia in older adults

2017 ◽  
Vol 42 (11) ◽  
pp. 1210-1216 ◽  
Author(s):  
Marron Law ◽  
Ying Ti Lee ◽  
Shirley Vien ◽  
Bohdan L. Luhovyy ◽  
G. Harvey Anderson
Keyword(s):  
Older Adults ◽  
Blood Glucose ◽  
Food Intake ◽  
Dairy Products ◽  
Post Treatment ◽  
Water Control ◽  
Healthy Older Adults ◽  
Postprandial Glycemia ◽  
Semi Solid ◽  
Randomized Crossover Study

The objective was to compare the effect of liquid, semi-solid, and solid dairy products and a nondairy beverage when consumed with glycemic carbohydrate on subjective appetite, food intake (FI), and post-prandial glycemia (PPG) in healthy older adults. Thirty healthy men and women (14 males and 16 females; age: 64.6 ± 2.4 y; BMI: 25.6 ± 2.5 kg/m2) participated in a randomized crossover study. Treatments were one of 250 mL of 2% fat milk and soy beverage, 175 g of 2% Greek yogurt, and 30 g of Cheddar cheese consumed as part of an isocaloric (380 kcal) meal with bread and jam. Water alone served as the energy-free control for subjective appetite. At 180 min after consumption, the participants were fed an ad libitum meal to measure FI. Subjective appetite, blood glucose, and insulin were measured at baseline and at intervals both before (post-treatment) and after the meal (postmeal). Cheese and yogurt resulted in lower post-treatment blood glucose than milk and soy beverage when consumed with carbohydrate (p < 0.0001), but no differences among any treatments were observed postmeal. Treatments led to similar insulin concentrations. Post-treatment appetite was lower than after the water control for all treatments but suppressed more by cheese and yogurt compared with milk (p < 0.0001). There were no differences in FI among treatments. Cheese and yogurt increase satiety and lower PPG more than milk or a soy beverage when consumed with carbohydrate.

scholarly journals The effect of dairy and nondairy beverages consumed with high glycemic cereal on subjective appetite, food intake, and postprandial glycemia in young adults

2017 ◽  
Vol 42 (11) ◽  
pp. 1201-1209 ◽  
Author(s):  
Marron Law ◽  
Pedro S.P. Huot ◽  
Ying Ti Lee ◽  
Shirley Vien ◽  
Bohdan L. Luhovyy ◽  
...  
Keyword(s):  
Young Adults ◽  
Food Intake ◽  
Post Treatment ◽  
Water Control ◽  
Postprandial Glycemia ◽  
Before And After ◽  
Males And Females ◽  
Ad Libitum ◽  
Randomized Crossover Study ◽  
Dairy Beverages

The objective was to compare the effect of dairy and nondairy beverages when consumed with carbohydrate at breakfast on subjective appetite, food intake (FI), and postprandial glycemia (PPG) in healthy young adults. Twenty-six healthy males and females (13 males and 13 females; 23.0 ± 2.6 years; BMI: 22.3 ± 1.5 kg/m2) participated in a randomized crossover study. They consumed nonisocaloric amounts (250 mL) of almond beverage, soy beverage, 1% fat milk, yogurt beverage, and water (control) with cereal and 120 min later, an ad libitum meal. Subjective appetite, PPG, and insulin were measured at baseline and at intervals before and after the meal at which FI was measured. Post-treatment blood glucose was lowest following soy beverage compared with all treatments but was not different from milk (p = 0.0002). There were no differences between any other treatments. However, over the first hour, PPG for all treatments was 27% lower compared with water (p < 0.0001). Milk and yogurt beverage led to the highest insulin concentrations post-treatment (p < 0.0001) but there were no differences between treatments postmeal. All treatments reduced appetite and led to lower FI at the meal compared with water, but FI was lower after milk compared with all treatments except yogurt beverage (p < 0.0001). Both dairy and nondairy beverages consumed with a high glycemic cereal at breakfast increased satiety and decreased FI compared with water with cereal. Despite higher carbohydrate content, all beverages led to similar or lower PPG than the water breakfast, but dairy beverages increased insulin more than nondairy beverages.

scholarly journals Pre- and within-meal effects of fluid dairy products on appetite, food intake, glycemia, and regulatory hormones in children

2017 ◽  
Vol 42 (3) ◽  
pp. 302-310 ◽  
Author(s):  
Shirley Vien ◽  
Bohdan L. Luhovyy ◽  
Barkha P. Patel ◽  
Shirin Panahi ◽  
Dalia El Khoury ◽  
...  
Keyword(s):  
Food Intake ◽  
Repeated Measures ◽  
Dairy Products ◽  
Normal Weight ◽  
Chocolate Milk ◽  
Water Control ◽  
Cumulative Energy ◽  
Sugar Sweetened Beverage ◽  
Repeated Measures Design ◽  
Yogurt Drink

The effect of beverages commonly consumed by children in-between or with meals on short-term food intake (FI) and glycemic control has received little attention. Therefore, 2 experiments were conducted in 9- to 14-year-old children following a randomized repeated-measures design. Experiment 1 (n = 32) compared the effects of water (control) and isocaloric (130 kcal) amounts of 2% milk, chocolate milk, yogurt drink, and fruit punch on subjective appetite and FI. Experiment 2 (n = 20) compared the effects of isocaloric (130 kcal) amounts of 2% milk and fruit punch on subjective appetite, FI, and glycemic and appetite hormone responses. One serving of the beverages was given as a pre-meal drink at baseline (0 min) and a second serving 60 min later with an ad libitum pizza meal. Meal FI in experiment 1 was lower by 14% and 10%, respectively, after chocolate milk and yogurt drink (p < 0.001), but not milk, compared with water. Cumulative energy intake (beverages plus meal) was higher after caloric beverages than water. In experiment 2, no differences occurred in pre-meal but post-meal glucose was 83% higher in overweight/obese than normal-weight children (p = 0.02). Milk led to higher pre-meal glucagon-like peptide-1 and post-meal peptide tyrosine tyrosine (PYY) than fruit punch (p < 0.01) but insulin did not differ between treatments. In conclusion, dairy products consumed before and with a meal have more favourable effects on FI, appetite, and satiety hormones than a sugar-sweetened beverage, but all caloric beverages result in more cumulative calories than if water is the beverage.

Role of single serving form of dairy on satiety and postprandial glycaemia in young and older healthy adults

2019 ◽  
Vol 44 (12) ◽  
pp. 1289-1296 ◽  
Author(s):  
Shirley Vien ◽  
Hrvoje Fabek ◽  
Yurie Yamagishi ◽  
Ying Ti Lee ◽  
Bohdan L. Luhovyy ◽  
...  
Keyword(s):  
Older Adults ◽  
Blood Glucose ◽  
Milk Fat ◽  
Skim Milk ◽  
Area Under The Curve ◽  
Post Treatment ◽  
Dairy Proteins ◽  
Postprandial Glycaemia ◽  
Whole Milk

Dairy proteins reduce appetite and improve postprandial glycaemic response in adults. However, there are no reports of dairy in amounts usually consumed on satiety and postprandial glycaemia in either young or older adults. In a randomized crossover design, 30 healthy young adults (age: 23.5 ± 0.5 years; body mass index (BMI): 21.8 ± 0.4 kg/m2) and 30 healthy/overweight older adults (age: 65.2 ± 0.5 years; BMI: 24.7 ± 0.6 kg/m2) consumed 1 serving (according to manufacturers’ labels) of skim milk (0.1% milk fat (MF)), whole milk (3.25% MF), plain Greek yogurt (2% MF), cheddar cheese (31% MF), and water (energy-free control) after a 12-h fast. Subjective appetite was measured every 15–30 min over 3 h. Blood glucose and insulin were measured at baseline and every 15–30 min over 2 h. All dairy treatments reduced post-treatment subjective appetite area under the curve (AUC) over 3 h by 8%–17% more than water. Greek yogurt reduced appetite 3-h AUC more than skim and whole milk by 9% and 7%, respectively (p < 0.0001). Post-treatment blood glucose 2-h AUC was 42% lower in young compared with older adults (p = 0.003). It was also 52%–78% lower after cheese compared with milks and yogurt (p < 0.0001). Post-treatment insulin AUC after cheese was only 10%–15% of that after milks and Greek yogurt (p < 0.0001). We conclude that single servings of dairy differ in effect on postprandial satiety and glycaemia and merit consideration in management of metabolic syndrome.

scholarly journals Effects of White Potato Preparation on Subjective Appetite, Food Intake and Glycemic Response in Healthy Older Adults (P08-083-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Jennifer Lee ◽  
Robena Amalraj ◽  
Neil Brett ◽  
Sarah Proteau ◽  
Alexander Schwartz ◽  
...  
Keyword(s):  
Older Adults ◽  
Food Intake ◽  
Glycemic Response ◽  
Short Term ◽  
White Potato ◽  
Healthy Older Adults ◽  
Meal Skipping ◽  
Treatment Conditions ◽  
Ad Libitum ◽  
All Treatment

Abstract Objectives Although some epidemiological studies have linked potato consumption to obesity, diabetes, and mortality, there are limited studies on the effects of potatoes on appetite, food intake, and glycemic regulation in older adults. Therefore, the objective was to compare the effects of white potato preparation on subjective appetite, short-term food intake, and glycemic response in healthy older adults (>65 y). Methods Using a within-subject, repeated-measures design, 20 participants (age: 70.5 ± 0.7 y; BMI: 24.2 ± 0.6 kg/m2) completed five treatment conditions. Following an overnight fast, participants completed five treatment conditions (∼283 kcal) of baked potatoes, mashed potatoes, fried French fries, white bread, or continued to fast. Treatment meals were matched for available carbohydrates (33.1 g) and total fat (13.7 g). Subjective appetite and glycemic response were measured at baseline and over 120 min post-meal consumption using visual analogue scales and capillary blood samples, respectively. An ad libitum pizza lunch was provided to measure food intake at 120 min. Results Change from baseline subjective appetite and subjective appetite incremental area under the curve (iAUC) were lower after all treatment meals compared with meal skipping (P < 0.01). Ad libitum pizza lunch food intake was lower after all treatment meals compared with meal skipping by 175–215 kcal (P < 0.02). However, cumulative food intake (treatment meal + ad libitum food intake) did not differ among test conditions (P = 0.26). Change from baseline blood glucose and blood glucose iAUC were higher after all treatment meals compared with meal skipping (P < 0.001), but did not differ from each other. Conclusions White potatoes suppressed subjective appetite and short-term food intake compared with meal skipping, suggesting that white potatoes do not bypass regulatory control mechanisms of energy intake in healthy older adults. Funding Sources Alliance for Potato Research & Education.

Effects of cultured dairy and nondairy products added to breakfast cereals on blood glucose control, satiation, satiety, and short-term food intake in young women

2020 ◽  
Vol 45 (10) ◽  
pp. 1118-1126
Author(s):  
Kathleen Mather ◽  
Ruth Boachie ◽  
Younes Anini ◽  
Shirin Panahi ◽  
G. Harvey Anderson ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Food Intake ◽  
G Protein ◽  
Repeated Measures ◽  
Dietary Fibre ◽  
Blood Glucose Control ◽  
Fold Increase ◽  
Water Control ◽  
Breakfast Cereals ◽  
Coconut Product

Breakfast cereals are often consumed with dairy products or nondairy alternatives; however, the effect of the combination on blood glucose and food intake control is not well investigated. In a randomized, crossover study, 24 healthy women (age: 22.7 ± 2.5 years; body mass index: 22.1 ± 1.5 kg/m2) consumed, to satiation, 1 of 3 treatments: Greek yogurt with granola (150 kcal, 9.2 g protein, 2.6 g fat, 2.0 g dietary fibre, and 21.5 g available carbohydrate/100 g); cultured coconut product with granola (146 kcal, 3.2 g protein, 3.2 g fat, 5.6 g dietary fibre, and 21.9 g available carbohydrate/100 g); or water control. The data were analyzed with repeated-measures ANOVA. The 2 h blood glucose iAUC was 52% lower after the dairy compared with nondairy treatment (P < 0.0001). While there were no differences in food intake between the caloric treatments consumed to satiation, protein intake was 3 times higher and fibre intake was 4 times lower after the dairy compared with nondairy treatment. Both caloric treatments resulted in similar suppression of ad libitum food intake at 2 h (P < 0.003) and subjective appetite over 2 h (P < 0.0001) compared with water. The cumulative food intake over 2 h was lower after water (P < 0.05). The 1.8-fold increase in postprandial insulin after dairy compared with nondairy treatment may explain the reduction in blood glucose without an increase in subsequent energy intake. Novelty Blood glucose in young females is lower after a breakfast with granola in a high-protein cultured dairy than when in a high-fibre nondairy cultured product. Subjective appetite over 2 h and food intake 2 h later was similarly lower after both breakfasts but cumulative intake was higher compared with breakfast skipping.

scholarly journals Beneficial Effects of Consuming a Natural Zero Calorie Sweetener Preload Prior to Lunch on Energy Intake: A Double-blind Randomised Crossover Study (FS18-01-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Nikoleta Stamataki ◽  
Rebecca Elliott ◽  
Shane McKie ◽  
John McLaughlin
Keyword(s):  
Blood Glucose ◽  
Food Intake ◽  
Crossover Study ◽  
Energy Intake ◽  
Sweet Taste ◽  
Water Control ◽  
Cumulative Energy ◽  
Double Blind ◽  
Beneficial Effects ◽  
Cumulative Energy Intake

Abstract Objectives Non-nutritive sweeteners (NNS) are zero- or low-calorie alternatives to caloric sugars and substituting caloric sweeteners with NNS is expected to reduce energy intake. The aim of this study was to examine appetite and food intake following the consumption of a beverage preload containing a natural zero calorie sweetener or caloric sweeteners (sugars). Methods This was a randomised controlled double-blind crossover study. Healthy participants (n = 20, 9 males, mean body mass index 21.8 kg/m2) completed five separate visits, corresponding to five study beverages: 330 mL of water (control-no calories and no taste) and either 330 mL of water containing 40 g glucose or sucrose (sweet taste and calories), maltodextrin (calories and no sweet taste), or 240 ppm all natural sweetener, stevia (Truvia RA-95-sweet taste and no calories). Subjective appetite ratings and blood glucose was measured at baseline and then study beverages were administered, with appetite ratings and blood glucose again measured at 15, 30 and 60 minutes. At 30 minutes participants were offered an ad libitum lunch and food intake was measured. Results Stevia and glucose preloads were rated to have equal sweetness levels, while water and maltodextrin the lowest levels of sweetness. Only glucose, sucrose and maltodextrin elevated blood glucose. Both calories and sweet taste affected appetite as there was a significant effect on suppressed subjective appetite ratings following the stevia and caloric preloads compared to water at 15 and 30 minutes postprandially. Compared to water preload, food intake was significantly lower after the consumption of each of the sweet or caloric preloads. Analysis of cumulative energy intake (preload and lunch) showed that total energy intake was lower after the stevia preload compared to the water preload with no differences between the water and caloric preloads (Figure 1). Conclusions This study, found a beneficial effect of a stevia beverage consumed prior to a meal on appetite and subsequent energy intake compared to water. This study was registered in clinicaltrial.gov as NCT03711084. Funding Sources This research was supported by a BBSRC Case Studentship. Supporting Tables, Images and/or Graphs

scholarly journals Effect of White Potatoes on Subjective Appetite, Food Intake, and Glycemic Response in Healthy Older Adults

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2606
Author(s):  
Nick Bellissimo ◽  
Robena Amalraj ◽  
Jennifer J. Lee ◽  
Neil R. Brett ◽  
Julia O. Totosy de Zepetnek ◽  
...  
Keyword(s):  
Older Adults ◽  
Food Intake ◽  
Regulatory Control ◽  
Cooking Methods ◽  
Glycemic Response ◽  
Healthy Older Adults ◽  
Repeated Measures Design ◽  
Meal Skipping ◽  
Treatment Conditions ◽  
Test Treatments

The objective of this study was to determine the effect of white potato cooking methods on subjective appetite, short-term food intake (FI), and glycemic response in healthy older adults. Using a within-subject, repeated-measures design, 20 participants (age: 70.4 ± 0.6 y) completed, in random order, five treatment conditions: three potato treatments (baked potatoes, mashed potatoes, and French fries), an isocaloric control treatment (white bread), or a fasting condition (meal skipping). Subjective appetite and glycemic response were measured for 120 min using visual analogue scales and capillary blood samples, respectively. Lunch FI was measured with an ad libitum pizza meal at 120 min. Change from baseline subjective appetite (p < 0.001) and lunch FI (p < 0.001) were lower after all test treatments compared with meal skipping (p < 0.001), but did not differ among test treatments. Cumulative FI (test treatment + lunch FI) did not differ among treatment conditions. Blood glucose concentrations were higher after all test treatments compared with meal skipping (p < 0.001), but were not different from each other. In healthy older adults, white potatoes suppressed subjective appetite and lunch FI compared with meal skipping, suggesting white potatoes do not bypass regulatory control mechanisms of FI.

Partner-Specific Communication Deficits in Individuals With Alzheimer's Disease

2020 ◽  
pp. 1-15
Author(s):  
Eun Jin Paek ◽  
Si On Yoon
Keyword(s):  
Alzheimer’S Disease ◽  
Older Adults ◽  
Alzheimer's Disease ◽  
Referential Communication ◽  
Sorting Task ◽  
Audience Design ◽  
Healthy Older Adults ◽  
Communication Task ◽  
Design Skills ◽  
Referential Expressions

Purpose Speakers adjust referential expressions to the listeners' knowledge while communicating, a phenomenon called “audience design.” While individuals with Alzheimer's disease (AD) show difficulties in discourse production, it is unclear whether they exhibit preserved partner-specific audience design. The current study examined if individuals with AD demonstrate partner-specific audience design skills. Method Ten adults with mild-to-moderate AD and 12 healthy older adults performed a referential communication task with two experimenters (E1 and E2). At first, E1 and participants completed an image-sorting task, allowing them to establish shared labels. Then, during testing, both experimenters were present in the room, and participants described images to either E1 or E2 (randomly alternating). Analyses focused on the number of words participants used to describe each image and whether they reused shared labels. Results During testing, participants in both groups produced shorter descriptions when describing familiar images versus new images, demonstrating their ability to learn novel knowledge. When they described familiar images, healthy older adults modified their expressions depending on the current partner's knowledge, producing shorter expressions and more established labels for the knowledgeable partner (E1) versus the naïve partner (E2), but individuals with AD were less likely to do so. Conclusions The current study revealed that both individuals with AD and the control participants were able to acquire novel knowledge, but individuals with AD tended not to flexibly adjust expressions depending on the partner's knowledge state. Conversational inefficiency and difficulties observed in AD may, in part, stem from disrupted audience design skills.

Talk or Walk? Gait Speed over Self-Report in Association with Cognitive Speed in Healthy Older Adults

GeroPsych ◽  
2019 ◽  
Vol 32 (1) ◽  
pp. 41-52
Author(s):  
Matthew C. Costello ◽  
Shane J. Sizemore ◽  
Kimberly E. O’Brien ◽  
Lydia K. Manning
Keyword(s):  
Older Adults ◽  
Older Adult ◽  
Gait Speed ◽  
Well Being ◽  
Self Report ◽  
Subjective Report ◽  
Healthy Older Adults ◽  
Relative Value ◽  
Cognitive Speed ◽  
Age Range

Abstract. This study explores the relative value of both subjectively reported cognitive speed and gait speed in association with objectively derived cognitive speed. It also explores how these factors are affected by psychological and physical well-being. A group of 90 cognitively healthy older adults ( M = 73.38, SD = 8.06 years, range = 60–89 years) were tested in a three-task cognitive battery to determine objective cognitive speed as well as measures of gait speed, well-being, and subjective cognitive speed. Analyses indicated that gait speed was associated with objective cognitive speed to a greater degree than was subjective report, the latter being more closely related to well-being than to objective cognitive speed. These results were largely invariant across the 30-year age range of our older adult sample.

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