Nutrient balance and android body fat distribution: why not a role for protein?
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Adipose Tissue↗
Biomedical subjects
F Bellisle
Publications and source records attributed to F Bellisle.
Low-fat (41%) butter consumption decreases total energy and lipid intake in diabetic patients under acute conditions.
Decreasing fat intake in subjects at risk of cardiovascular diseases and particularly diabetics is a major issue. To investigate whether low-fat (41%) butter (LFB) is of any benefit compared to regular butter (RB), 97 hospitalized diabetics (41 insulin-dependent) were studied on four consecutive days. Breakfast (bread, butter and drink) was served at 0830 hrs, on successive mornings. LFB and RB were presented ad libitum, on alternate days. Satiety was assessed at 10 and 12 h, using line rating scales. At 1230 hrs lunch was served, with large servings corresponding to 130% of the recommended lunch intake, so that carry-over effects from the breakfast manipulation could be measured. At breakfast, LFB was consumed in higher amounts, 27 vs. 21 g, F(1,96) = 33.24, p < 0.0001, than RB; however, the energy intake was significantly lower (by about -38%) on LFB days, F(1,96) = 158.3, p = 0.0001. Hunger at 10 h but not at 12 h was affected by breakfast conditions. Lunch intake was comparable following LFB and RB breakfasts. In conclusion, LFB utilization under acute conditions seems to benefit diabetics by reducing caloric and fat intake.
Adult↗
Low-fat (41%) butter use decreases butter lipid intake over 4-week trials in healthy persons.
All members of 18 families (n = 75; ages from 1 to 65 years) participated in a cross-over study of butter usage. Two types of butter were compared: regular (82%) fat) and low-fat (41%) butter. Butter was supplied to the families by the laboratory for use in raw (spread) form over two successive periods of 5 weeks (first week served as training). No other butter was allowed. The number of consumers (75) remained constant throughout the study. Over four consecutive weeks, the families consumed as much low-fat as regular butter (10.70 +/- 1 g versus 10.06 +/- 1.17 g per day per person). However, lipid intake from butter was significantly reduced during the low-fat butter period as compared to the regular butter period (4.39 +/- 0.41 g versus 8.25 +/- 0.96 g per day per person, p = 0.0005). Since previous studies showed that nutrient-specific compensatory intake is unlikely, it is suggested that use of low-fat butter can facilitate a reduction in fat intake over extended periods of time in healthy persons.
Adolescent↗
Sensory afferents and the control of eating behaviour.
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Afferent Pathways↗
Influence of macronutrients on adiposity development: a follow up study of nutrition and growth from 10 months to 8 years of age.
OBJECTIVE: To investigate the relationship between early nutrient intake and adiposity development. DESIGN: A follow up study of nutrition and growth carried out in a sample of 112 French children from 10 months to 8 years of age. MEASUREMENTS: Nutritional intakes at the age of 2 years and anthropometric measurements: Body Mass Index (BMI), subscapular and triceps skinfolds at the age of 8 years, and age at adiposity rebound assessed on the basis of BMI development. RESULTS: The BMI at the age of 8 years is positively correlated with energy intake at the age of 2 years, but this correlation becomes non significant after adjustment for BMI at 2 years. Protein (% of energy) intake at the age of 2 years is positively correlated with BMI and subscapular skinfold at 8 years after adjustment for energy intake at 2 years and parental BMI. The percentage of protein at 2 years is negatively associated with age at adiposity rebound, i.e. the higher the protein intake at 2 years, the earlier the adiposity rebound and the higher the subsequent BMI level. CONCLUSION: Protein at the age of 2 years is the only nutrient intake associated with fatness development pattern. A high protein intake increases body fatness at 8 years of age, via an early adiposity rebound. The association between protein intake and obesity is consistent with the increased stature and accelerated growth of obese children. A high fat low protein diet (such as human milk) is adapted to high energy demand for growth in early childhood. Our results suggest that high protein diet early in life could increase the risk of obesity and other pathologies later in life.
Adipose Tissue↗
[Alteration of the taste for sugar in renal insufficiency: study in the child].
Children with chronic renal failure (CRF) show a reduced appetite for sweet foods. Sensory responses to sweet stimuli were investigated in 45 children with CRF, 39 dialyzed patients (HD) and 25 controls(C). Two familiar foods were prepared in 5 sucrose concentrations: 1, 5, 10, 15, 20% for soft white cheese (SWC): 10, 20, 30, 40, 60% for apple sauce (AS). When identifying the sweeter of two SWC samples, CRF(15%) and HD (18%) made more mistakes than C (5%). When testing AS, mistakes were comparable between groups (25, 21, 19%). Preferences differed according to diagnosis group. The sweetest SWC was preferred by 40% of CRF and C and by only 22% HD; the least sweet SWC was preferred by 5% of C, 10% of CRF and 16% of HD. In AS, the highest concentrations were preferred by CRF and C, median concentration by HD. Plasma zinc had no clear effect on taste. Altered preferences for sweet foods in patients suggest post-ingestive adverse effects of sucrose resulting from an altered sucrose metabolism.
Adolescent↗
Weight concerns and eating patterns: a survey of university students in Europe.
OBJECTIVE: To assess a wide range of health-related behaviours, beliefs and knowledge in educated young adults. DESIGN: A standardized questionnaire was developed, translated, and administered in university classes. SUBJECTS: 16,486 university students in 21 European countries. DEPENDENT VARIABLES: Reported and self-perceived body size, eating practices and weight concerns. RESULTS: Body Mass Index (BMI; weight (kg)/height (m)2) was slightly different between countries, and rather low overall (20.5 in women and 22.0 in men). These low values can be attributed to the young age of respondents (21.4 years) and to their presumably high socio-economic status. Very few were overweight (8%) and less than 1% were obese. In spite of the low BMI, many perceived themselves as overweight, especially among women. Trying to lose weight (44% of women, 17% of men) and dieting (14% in women and 3% in men) were not uncommon, although large differences existed between countries. Dieting affected snack and meal patterns: dieters reported fewer snacks and female dieters also reported fewer meals than non-dieters. Breakfast was skipped by almost twice as many dieters as non-dieters. Some evidence of anorexia nervosa (dieting in very underweight individuals) appeared. CONCLUSION: The data suggest excessive responses to weight loss pressures and imperfect translation of nutritional advice into behaviours.
Adolescent↗
Type of test-meal affects palatability and eating style in humans.
Effects of palatability on the meal as a whole or the microstructure of meals are often inconsistent or even divergent. Is this attributable to the nature of the test meals? In the present study, three frequently used types of meals were offered to seven normal-weight women: conventional courses, sandwiches and semi-liquid items. Each meal was composed of four items of either high or medium-low palatability. The type of meal appeared to be the major factor determining the level of palatability and of every dependent variable. Energy intake was influenced by palatability level in conventional meals only. The microstructure of meals was responsive to palatability only in sandwich and semi-liquid meals. The data suggest that palatability effects are detectable beyond a minimum threshold. In addition, characteristics of eating style appeared to be very stable within individuals across meal types and palatability conditions.
Adult↗
Human responses to five concentrations of sucrose in a dairy product: immediate and delayed palatability effects.
Preferences for five sucrose concentrations (0, 5, 10, 20 and 40 g of sugar per 100 g of plain yogurt) were assessed in men and women by brief-exposure sensory evaluation tests and intake tests. Ten ad-libitum yogurt intake tests (with each concentration presented twice) and two sensory evaluation tests (one before and one after the series of intake tests) were conducted. Food intake in the 24 h after each test was estimated using dietary records. Sweetness intensity ratings did not change as a function of test condition. In contrast, hedonic ratings in sensory evaluation tests were more closely correlated to actual intake in experienced than in naive subjects. In intake tests the preferred sucrose concentrations were 5 and 10%. Food intake in the first few hours after yogurt intake was significantly greater on 10%-sucrose days relative to the other concentration days in men only. Although there was a tendency to eat more over the 24 h after consumption of the preferred yogurts, this effect was not statistically significant. Total daily intake, including the calories in the yogurts, was greater on intake days than on sensory evaluation days, indicating that the energy derived from the yogurts was not compensated for by a decrease in subsequent intake.
Adult↗
Low-energy substitutes for sugars and fats in the human diet: impact on nutritional regulation.
Low-calorie substitutes for dietary sugars and fats are offered to the public as aids in the control of body weight. Their actual influence on food intake and energy regulation has been studied in many acute and longer-term studies. Artificial sweeteners are often presented as preloads, and their effects on subsequent intake are compared to those of sugars or nonsweet vehicles. Preloads are often liquid (drinks) or semisolid (yogurts) and presented as snacks, rather than parts of a meal. Under these conditions, partial or complete compensation for the missing energy is observed most often over the course of a few hours. However, increases in appetite have also been reported. Low-energy fat substitutes also apparently allow energy, but not nutrient (fat) compensation. Short-term, medium-term, and long-term behavioural responses to the use of low-energy substitutes can be different, mainly as a result of learning. Consequently, effects of their chronic use on body weight, body composition, nutritional balance, and various physical parameters are only partially predictable on the basis of present knowledge. The present article reviews recent contributions to this field and delineate open areas of research.
Body Weight↗
Nutrition in ten-year-old children of the Liberec area (Czech Republic).
Food intake and nutrition were studied in a representative population of 10-year-olds living in the Czech Republic (n = 339), along with biological parameters (anthropometry, cholesterol) and social factors. The weight/height body mass index was normal (average = 17 kg/m2), in spite of energy intake (about 8,000 kJ) 10% below Czech recommendations. The protein-fat-carbohydrate distribution of the diet was 11, 35 and 54%. Many children had a high level of serum cholesterol (mean 4.38 mmol/l). Finally, ingesting a healthier lunch at school than at home improved the daily ration in energy and many nutrients.
Anthropometry↗
Taste responsiveness in anorexia nervosa.
Preferences for sugar/fat mixtures were examined in 12 anorectic females and in 14 normal-weight volunteer controls. The subjects, recruited at an eating-disorders clinic in Paris, were tested after an overnight fast and 2 hours after lunch. Anorectic patients disliked the taste of foods rich in fat more than did controls. Perceptions and preferences for sweet taste did not differ between anorectic females and controls. After lunch, taste preference ratings were equally reduced in both groups, suggesting that satiety aversion to sucrose is present even in anorexia nervosa.
Adult↗
[Sensory qualities of food and their effects].
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Adult↗
Responses to an intense sweetener in humans: immediate preference and delayed effects on intake.
Preferences for five aspartame concentrations (0.008, 0.028, 0.094, 0.235 and 0.627%) in a dairy product were assessed in men and women by 1) brief-exposure sensory evaluation tests and 2) intake tests. Sensory evaluation gave different preferred concentrations as compared to actual intake. In sensory evaluation tests, the lowest three intensities were preferred by most subjects; in intake tests, 0.028% was clearly preferred. The 24-h spontaneous food intake after intake test sessions was recorded. A peak of 24-h energy intake was observed after intake of 0.028% aspartame yogurt. This peak was 400 kcal higher than the 24-h caloric intake observed after tests of the sweetest yogurt (p less than 0.01), much more than accounted for by differences in yogurt intake. So the intake of yogurt plus aspartame exerted strong delayed effects. These effects are likely dependent on sensory factors (concentration) rather than postingestive mechanisms (dose).
Adult↗
Monosodium glutamate as a palatability enhancer in the European diet.
Can monosodium glutamate (MSG) augment palatability in foods of the occidental diet? Its effects on the palatability of two experimental foods were investigated in 36 healthy young men and women. MSG improved palatability ratings, with an optimum at 0.6%. Weekly tests of free intake showed that subjects fed the experimental foods with 0.6% MSG added ate progressively more and faster, indicating increasing palatability with repeated exposure. The effects of MSG on familiar foods were investigated in a group of 65 institutionalized elderly persons. Spontaneous intake was measured at lunch time on 12 test days. Target foods (soup and vegetable) were served either without or with 0.6% MSG added. MSG facilitated intake of some but not all target foods, and was associated with positive (increased calcium and magnesium intake) or adverse (increased fat intake) nutritional effects. It is concluded that MSG can act as a palatability enhancer in the context of the French diet. It can facilitate long-term intake in both young and elderly persons but it should be utilized cautiously so as to improve nutrition.
Aged↗
Impact of sex and age on sensory evaluation of sugar and fat in dairy products.
Ratings of sugar/fat mixtures were examined in eight groups (2 sexes x 4 age categories) of healthy, normal-weight subjects (N = 226). The subjects were tested immediately before and after a standard lunch. Stimuli were 20 semisolid mixtures of soft white cheese or heavy cream containing between 0 and 30 grams of fat per 100 g, and sweetened with 1, 5, 10, 20 or 40% sucrose (wt./wt.). The subjects briefly tasted the samples; they rated stimulus sweetness, fat content and pleasantness, using 9-point scales. Sweetness ratings were a direct function of sucrose concentration. Rating of fat content was more accurate in older subjects. While palatability was nearly synonymous with sugar content in young boys, most groups showed inverted U-shaped preference functions, with optimal sucrose level at 10% in females and 20% in males. Stimuli were rated very slightly but significantly fatter and sweeter after than before lunch; taste preference ratings in the fed condition were sometimes reduced.
Adolescent↗
Timing weight-control measures in obese children.
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Adolescent↗
Relationship between adiposity and food intake: an example of pseudo-contradictory results obtained in case-control versus between-populations studies.
Seemingly contradictory data support controversies concerning the relationships between food intake and illnesses. The present study of 1035 adults, aged 30-39 years, shows that (1) daily energy intake is not higher in obese than in non-obese people, (2) obesity is more prevalent in social groups where energy intake is higher. These pseudo-contradictory results can be reconciled on the basis of a constitution/environment interaction. A comparison of groups based on presence or absence of illness (obesity, hypertension, coronary heart disease (CHD), cancer, etc) shows that some people can develop risk factors, even though their feeding behaviour is normal. This result (no direct relationship) underlines differences in individual susceptibility. When comparisons are made between populations with different diets the results (direct relationship) express environmental factors. The hypotheses on behavioural contribution to the aetiology of certain diseases appears more clearly in between-population comparisons than in case-control studies. Results of comparisons between populations (if the hypotheses they suggest are confirmed by intervention studies) warrant prevention at the level of populations, while results of case-control studies justify particular prevention in subjects at risk.
Adipose Tissue↗