Appetitive and Dietary Effects of Consuming an Energy-Dense Food (Peanuts) with or between Meals by Snackers and Nonsnackers

Background. Energy-dense foods are inconsistently implicated in elevated energy intake (EI). This may stem from other food properties and/or differences in dietary incorporation, that is, as snacks or with meals.Objective. Assess intake pattern and food properties on acute appetitive ratings (AR) and EI.Design. 201 normal and overweight adults consuming a standard lunch. Test loads of 1255.2 kJ (300 kcal) were added to the lunch or provided as snack. Loads (peanuts, snack mix, and snack mix with peanuts) were energy, macronutrient, and volumetrically matched with a lunch portion as control. Participants completed meal and snack sessions of their randomly assigned load.Results. No differences were observed in daily EI or AR for meal versus snack or treatment versus control. Consumption of peanuts as a snack tended to strengthen dietary compensation compared to peanuts or other loads with a meal.Conclusions. Inclusion of an energy-dense food as a snack or meal component had comparable influence on AR and EI. Peanuts tended to elicit stronger dietary compensation when consumed as a snack versus with a meal. If substantiated, this latter observation suggests that properties other than those controlled here (energy, macronutrient content, and volume) modify AR and EI.

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The effect on satiety of ingesting isosweet and isoenergetic sucrose- and isomaltulose-sweetened beverages: a randomised crossover trial

British Journal Of Nutrition ◽

10.1017/s0007114520000884 ◽

2020 ◽

Vol 124 (2) ◽

pp. 225-231

Author(s):

Brianna M. Mills ◽

Celeste T. Keesing ◽

Jillian J. Haszard ◽

Bernard J. Venn

Keyword(s):

Weight Control ◽

Glycaemic Index ◽

Dietary Energy ◽

Sweetened Beverages ◽

Diet Records ◽

Food Properties ◽

Mean Differences ◽

The Relationship ◽

Analogue Scales ◽

Standard Lunch

AbstractGenerating feelings of satiety may be important in maintaining weight control. It has been hypothesised that the circulating concentration of glucose is a major determinant of satiety, yet the relationship between postprandial glycaemia and satiety is inconclusive. Our aim was to assess satiety following ingestion of beverages differing in glycaemic index (GI) containing either 50 g of sucrose (GI 65) or isomaltulose (PalatinoseTM) (GI 32). The beverages were matched for sweetness using a triangle sensory test. Seventy-seven participants were randomised to the order in which they received each beverage, 2 weeks apart. A standard lunch was given at 12.00 hours. Satiety was measured using 100-mm visual analogue scales (VAS) administered at 14.00 hours (baseline) and at 30, 60, 90, 120, 150 and 180 min after ingesting the beverage. Weighed diet records were kept from 17.00 to 24.00 hours. Mean differences for isomaltulose compared with sucrose AUC VAS were ‘How hungry do you feel?’ 109 (95 % CI –443, 661) mm × min; ‘How satisfied do you feel?’ 29 (95 % CI –569, 627) mm × min; ‘How full do you feel?’ −91 (95 % CI –725, 544) mm × min and ‘How much do you think you can eat?’ 300 (95 % CI –318, 919) mm × min. There was no between-treatment difference in satiety question responses or in dietary energy intake −291 (95 % CI −845, 267) kJ over the remainder of the day. In this experiment, feelings of satiety were independent of the GI of the test beverages. Any differences in satiety found between foods chosen on the basis of GI could be attributable to food properties other than the glycaemic-inducing potential of the food.

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Food Composition Impacts the Accuracy of Wearable Devices When Estimating Energy Intake from Energy-Dense Food

Nutrients ◽

10.3390/nu11051170 ◽

2019 ◽

Vol 11 (5) ◽

pp. 1170

Author(s):

Giulia Lorenzoni ◽

Daniele Bottigliengo ◽

Danila Azzolina ◽

Dario Gregori

Keyword(s):

Food Intake ◽

Energy Intake ◽

Caloric Intake ◽

Wearable Devices ◽

Food Composition ◽

Dominant Hand ◽

Measurement Device ◽

The Difference ◽

The University ◽

Energy Dense Food

The present study aimed to assess the feasibility and reliability of an a3utomatic food intake measurement device in estimating energy intake from energy-dense foods. Eighteen volunteers aged 20–36 years were recruited from the University of Padova. The device used in the present study was the Bite Counter (Bite Technologies, Pendleton, USA). The rationale of the device is that the wrist movements occurring in the act of bringing food to the mouth present unique patterns that are recognized and recorded by the Bite Counter. Subjects were asked to wear the Bite Counter on the wrist of the dominant hand, to turn the device on before the first bite and to turn it off once he or she finished his or her meal. The accuracy of caloric intake was significantly different among the methods used. In addition, the device’s accuracy in estimating energy intake varied according to the type and amount of macronutrients present, and the difference was independent of the number of bites recorded. Further research is needed to overcome the current limitations of wearable devices in estimating caloric intake, which is not independent of the food being eaten.

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Sleep extension reduces energy intake in free-living overweight adults: a randomized controlled study

Sleep Medicine ◽

10.1016/j.sleep.2019.11.1049 ◽

2019 ◽

Vol 64 ◽

pp. S376-S377

Author(s):

E. Tasali ◽

E. Kahn ◽

B. Stell Tucker ◽

K. Hoddy ◽

J. Kilkus ◽

...

Keyword(s):

Energy Intake ◽

Randomized Controlled Study ◽

Controlled Study ◽

Free Living ◽

Randomized Controlled ◽

Sleep Extension ◽

Overweight Adults

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Effect of a 12-Week Almond-Enriched Diet on Biomarkers of Cognitive Performance, Mood, and Cardiometabolic Health in Older Overweight Adults

Nutrients ◽

10.3390/nu12041180 ◽

2020 ◽

Vol 12 (4) ◽

pp. 1180

Author(s):

Alison Mary Coates ◽

Samantha Morgillo ◽

Catherine Yandell ◽

Andrew Scholey ◽

Jonathan David Buckley ◽

...

Keyword(s):

Cognitive Performance ◽

Energy Intake ◽

Primary Outcome ◽

Cardiometabolic Health ◽

C Reactive Protein ◽

Obese Adults ◽

Snack Foods ◽

Reactive Protein ◽

Overweight Adults

Long term nut consumption is associated with reduced risk of coronary heart disease and better cognitive function. This study examined supplementing habitual diets with almonds or carbohydrate-rich snack foods (providing 15% energy) on biomarkers of cardiovascular and metabolic health, mood and cognitive performance. Participants (overweight/obese, 50–80 years) were randomised to an almond-enriched diet (AED) or isocaloric nut-free diet (NFD) for 12 weeks. Body weight, blood lipids, glucose, insulin, blood pressure (BP), arterial stiffness, cell adhesions molecules, C reactive protein (CRP), mood, and cognitive performance (working memory primary outcome), dietary profiles and energy intake/expenditure were measured at baseline and Week 12 in 128 participants (n = 63 AED, n = 65 NFD). Compared with NFD, AED was associated with altered macro and micronutrient profiles, but no differences in energy intake or expenditure. The AED significantly reduced triglycerides and SBP but there were no other changes in cardiometabolic biomarkers, mood, or cognitive performance. The inclusion of almonds in the diet improves aspects of cardiometabolic health without affecting cognitive performance or mood in overweight/obese adults.

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Subjective Hunger, Gastric Upset, and Sleepiness in Response to Altered Meal Timing during Simulated Shiftwork

Nutrients ◽

10.3390/nu11061352 ◽

2019 ◽

Vol 11 (6) ◽

pp. 1352 ◽

Cited By ~ 5

Author(s):

Charlotte C Gupta ◽

Stephanie Centofanti ◽

Jillian Dorrian ◽

Alison M Coates ◽

Jacqueline M Stepien ◽

...

Keyword(s):

Energy Intake ◽

Mixed Model ◽

The Body ◽

Subjective Responses ◽

Male Age ◽

Macronutrient Content ◽

Meal Timing ◽

Desire To Eat ◽

The Impact ◽

Healthy Participants

Shiftworkers report eating during the night when the body is primed to sleep. This study investigated the impact of altering food timing on subjective responses. Healthy participants (n = 44, 26 male, age Mean ± SD = 25.0 ± 2.9 years, BMI = 23.82 ± 2.59kg/m2) participated in a 7-day simulated shiftwork protocol. Participants were randomly allocated to one of three eating conditions. At 00:30, participants consumed a meal comprising 30% of 24 h energy intake (Meal condition; n = 14, 8 males), a snack comprising 10% of 24 h energy intake (Snack condition; n = 14; 8 males) or did not eat during the night (No Eating condition; n = 16, 10 males). Total 24 h individual energy intake and macronutrient content was constant across conditions. During the night, participants reported hunger, gut reaction, and sleepiness levels at 21:00, 23:30, 2:30, and 5:00. Mixed model analyses revealed that the snack condition reported significantly more hunger than the meal group (p < 0.001) with the no eating at night group reporting the greatest hunger (p < 0.001). There was no difference in desire to eat between meal and snack groups. Participants reported less sleepiness after the snack compared to after the meal (p < 0.001) or when not eating during the night (p < 0.001). Gastric upset did not differ between conditions. A snack during the nightshift could alleviate hunger during the nightshift without causing fullness or increased sleepiness.

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Cracker shape modifies ad libitum snack intake of crackers with cheese dip

British Journal Of Nutrition ◽

10.1017/s0007114520002056 ◽

2020 ◽

Vol 124 (9) ◽

pp. 988-997 ◽

Cited By ~ 1

Author(s):

Arianne van Eck ◽

Anouk van Stratum ◽

Dimitra Achlada ◽

Benoît Goldschmidt ◽

Elke Scholten ◽

...

Keyword(s):

Energy Intake ◽

High Energy ◽

Crossover Design ◽

Intake Rate ◽

Eating Rate ◽

Video Recordings ◽

Food Properties ◽

Moderate Energy ◽

Ad Libitum ◽

Energy Intake Rate

AbstractFood and energy intake can be effectively lowered by changing food properties, but little is known whether modifying food shape is sufficient to influence intake. This study investigated the influence of cracker shape and cheese viscosity on ad libitum intake of cracker–cheese combinations. Forty-four participants (thirteen males, 23 (sd 3) years, BMI 21 (sd 2) kg/m2) participated in four late afternoon snack sessions (2 × 2 randomised crossover design). Iso-energetic crackers were baked into flat squares and finger-shape cylindrical sticks and combined with a cheese dip varying in viscosity. Approximately eighty crackers and 500 g cheese dip were served in separate large bowls. Participants consumed crackers with cheese dip ad libitum while watching a movie of 30 min. Dipping behaviour and oral processing behaviour were measured simultaneously by hidden balances under the cheese bowls and video recordings. Cracker intake (28 (sem 1) crackers) of cracker–cheese combinations was not influenced by cracker shape. Cheese intake of cracker–cheese combinations was 15 % higher for flat-squared than finger-shape crackers (131 kJ, P = 0·016), as a larger amount of cheese was scooped with flat-squared crackers (2·9 (sem 0·2) v. 2·3 (sem 0·1) g cheese per dip, P < 0·001) and showed higher eating rate and energy intake rate (P < 0·001). Eating rate over snacking time decreased by reducing bite frequency (P < 0·001) while cheese dip size remained fairly constant (P = 0·12). Larger energy intake from condiments was facilitated by increased cracker surface, and this did not trigger earlier satiation. Changing food carrier surface may be a promising approach to moderate energy intake of often high energy dense condiments, sauces and toppings.

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