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Biomedical subjects

J Fricker

Publications and source records attributed to J Fricker.

At least 73 records · Page 4Linked to original sources
PubMed1997

[Surgical treatment of morbid obesity: the nutritionist's point of view].

Due to the consequences of pathological obesity on morbidity and mortality, the weight problems of such patients need to be treated energetically. It is legitimate to consider surgical treatment following repeated failure of medical management. Due to its potential consequences on the patient's nutritional status and lifestyle, obesity surgery can only be performed by complying with strict selection criteria and by using the least aggressive techniques, i.e. gastroplasty. A new technique, gastric cerclage, appears to be promising in this context more. Because of the risk of weight resumption after the operation, surgery must be integrated into a more global approach, essentially based on nutrition, psychotherapy and physical activity.

Diet, Reducing↗
PubMed1995

Cognitive factors in the dietary response of restrained and unrestrained eaters to manipulation of the fat content of a dish.

This study examined the dietary intake and rated internal state of 16 normal-weight young women following the manipulation of the actual or the presented fat and energy content of a test dish eaten at lunch. Half of the subjects were classified as restrained and half as unrestrained eaters. The test dish was either 2473 kJ (591 kcal) in its high-fat version or 1485 kJ (355 kcal) in its low-fat version, and was provided either with a correct or incorrect information about its fat content. All the intakes at the three meals during the following 8 h were covertly recorded in the laboratory, and internal state rated on four occasions. After the low-fat test dish presented as low-fat, unrestrained eaters increased their energy intake compared to that in other conditions. Restrained subjects did not exhibit this pattern and compensated for the missing energy in the low-fat test dish, compared to the high-fat test dish, only when they were informed that both dishes were high in fat. Irrespective of the information, both restrained and unrestrained subjects reported weaker sensations of hunger after the actual high-fat test dish than after the actual low-fat test dish whereas only restrained eaters reported stronger sensations of fullness. Thus, the influence of the cognitive factors on food intake and ratings of internal state is modulated by restrained eating behaviour.

Adult↗
PubMed1995

Effect of a covert fat dilution on the spontaneous food intake by lean and obese subjects.

Nine lean and nine obese subjects participated in two laboratory studies comparing the effects of a traditional high-fat dish (2.42 MJ and 49% as fat) and its convert fat-reduced version (1.53 MJ and 23% as fat) on subsequent food intake. Each version was consumed at the beginning of a free-choice lunch (experiment 1) or alone at lunch time (experiment 2). All subjects experienced both experiments. Three and 7 h after lunch, subjects were free to consume any of the items available in a vending machine. Food intake was measured directly. In experiment 1, by 8 h after lunch, mean cumulative energy intake (test dish included) was not different between the test dish conditions in both lean and obese subjects, and ad libitum energy intake (i.e. without test dish) was significantly higher under the low-fat than under the high-fat test dish condition. Thus, lean compensated 86% and obese 70% of the initial energy reduction. The cumulative fat intake (test dish included) was lower under the low-fat than under the high-fat dish condition for both weight groups. Nevertheless, the percentage of ad libitum energy intake derived from fat was significantly higher after the low-fat test dish in obese but not in lean subjects. In experiment 2, both weight groups maintained the energy and fat reduction. Thus, obese subjects did not respond differently to lean subjects to the fat and energy manipulation of the test dish, except for the percentage of fat in their diet. These results suggest that different ways of including fat-reduced foods into the habitual diet might have different effects on subsequent energy compensation.

Adult↗
PubMed1994

Comparing the effects of aspartame and sucrose on motivational ratings, taste preferences, and energy intakes in humans.

This study compared the effects of four breakfast preloads on motivational ratings, taste preferences, and energy intakes of 24 normal-weight nondieting young men and women. The preloads, composed of creamy white cheese (fromage blanc), were either plain or sweetened with aspartame or sucrose. Their energy value was either 1255 or 2929 kJ (300 or 700 kcal). Taste preferences were measured before and 150 min after breakfast. Motivational ratings were obtained at 30-min intervals. The subjects ate lunch, snack, and dinner meals in the laboratory. The consumption of low-energy as opposed to high-energy breakfasts, regardless of sweetness, led to elevated motivational ratings and increased energy intakes at lunch. However, intakes at subsequent meals were the same for all preloads, and no overall compensation in energy was observed. Aspartame did not promote hunger or lead to increased energy intakes in normal-weight subjects.

Adult↗
PubMed1994

The effects of aspartame versus sucrose on motivational ratings, taste preferences, and energy intakes in obese and lean women.

This study examined the effects of four breakfast preloads of different sweetness and energy content on motivational ratings, taste preferences, and energy intakes of 12 obese and 12 lean women. The preloads consisted of creamy white cheese (fromage blanc) and were either plain, sweetened with sucrose or aspartame, or sweetened with aspartame and supplemented with maltodextrin. Their energy content was either 300 kcal (1,255 kJ) or 700 kcal (2,929 kJ). Motivational ratings of hunger and the desire to eat were obtained prior to and at 30 min intervals after breakfast. Taste preferences were measured prior to and 150 min after breakfast. The subjects ate buffet-style lunch, snack, and dinner meals in the laboratory. Obese women consumed significantly more energy at meals (2,596 kcal or 10,862 kJ) than did lean women (1,484 kcal or 6,209 kJ); derived a greater proportion of energy from fat (39.9% vs. 35.5%), and had lower dietary carbohydrate-to-fat ratios. Consumption of low-energy as opposed to high-energy breakfast preloads was associated with elevated motivational ratings by noon. However, energy intakes at lunch, snack, or dinner did not vary as a function of preload type, and no compensation was observed for the energy consumed at breakfast. Taste preferences were not affected by preload ingestion or by preload type. The study provided no evidence that aspartame promotes hunger or results in increased energy intakes in obese or in lean women.

Adult↗