Nick Bellissimo

Effect of television viewing at mealtime on food intake after a glucose preload in boys.

Television viewing (TVV) is considered a contributing factor to the development of childhood obesity yet it is unclear whether obesity results, in part, from increased energy intake during TVV. The objective of this study was to determine the effect of TVV on food intake (FI) of boys at a meal and its effect on caloric compensation at the test meal after a premeal glucose drink. On four separate mornings and in random order, boys received equally sweetened preloads containing Splenda sucralose or glucose [1.0 g/kg body weight (BW)] in 250 mL of water 2 h after a standard breakfast. Food intake from a pizza meal was measured 30 min later with or without TVV. Both preload treatment (p < 0.01) and TVV (p < 0.001) affected FI (kcal). TVV increased lunchtime FI by an average of 228 kcal. Glucose suppressed FI in the no TVV condition compared with control, but the effect was not statistically significant during TVV. Body composition and subjective appetite scores were positively associated with FI at the test lunch. In conclusion, TVV while eating a meal contributes to increased energy intake by delaying normal mealtime satiation and reducing satiety signals from previously consumed foods.

Overweight and obese boys reduce food intake in response to a glucose drink but fail to increase intake in response to exercise of short duration

The effect of short duration exercise (EXR) on food intake (FI) and energy balance (EB) is not well understood in either normal weight (NW) or overweight (OW) and obese (OB) 9-14 years old children. Our purpose was to describe the effects of activity and a glucose drink on short term FI, appetite, and EB in NW, OW, and OB boys. Each boy received in random order either a noncaloric Sucralose sweetened control or glucose (1.0 g·kg(-1) body weight) drink 5 min after either exercise (EXR) or sedentary (SED) activity. Boys exercised for 15 min at their ventilation threshold (V(T)) in experiment 1 or at 25% above their V(T) in experiment 2. FI was measured at an ad libitum pizza meal 30 min after drink consumption. FI was lower after the glucose drink (p < 0.001) but not affected by activity, even though EXR increased appetite (p < 0.001). OW/OB boys ate more total food than NW boys (p = 0.020). EB over the duration of the experiments was reduced by EXR in OW/OB boys (p = 0.013) but not in NW boys in either experiment (p > 0.05). We conclude that intake regulation in OW/OB boys in response to a glucose drink is similar to NW boys, but it may be less responsive to activity.

Television Viewing at Mealtime Reduces Caloric Compensation in Peripubertal, But Not Postpubertal, Girls

The effect of television viewing (TVV) and pubertal status of 9- to 14-y-old girls on mealtime food intake (FI) after a premeal glucose drink was determined. On four separate mornings, girls randomly received equally sweetened drinks containing Sucralose (control) or glucose (1.0 g/kg body weight) in 250 mL of water 2 h after a standardized breakfast. FI from an ad libitum pizza meal was measured 30 min later with or without TVV. Appetite was measured at 15 min intervals to lunch and postmeal. TVV at mealtime had no effect on FI, however, glucose suppressed FI more with no TVV compared with TVV (24 versus 10%, p < 0.001), primarily because of its effect in peripubertal girls (p < 0.028). In postpubertal girls (n = 8), glucose reduced FI by ∼27% in both the no TVV and TVV conditions, but in peripubertal girls (n = 17), reduction in FI was 22% without TVV and only 1% while TVV. Appetite correlated with FI at 30 min only in postpubertal girls. TVV at mealtime reduced caloric compensation after consumption of the glucose drink in peripubertal, but not postpubertal, girls, with no effect on mealtime FI. (Clinical trial number NCT01025687.)

Dietary diversity score and obesity: a systematic review and meta-analysis of observational studies

Background/Objectives:Studies examining the association between dietary diversity score (DDS) and obesity have led to inconsistent findings. Therefore, the purpose of this review is to summarize and elucidate the source of heterogeneous results reported in different studies.Methods:PubMed, ISI Web of Science, Scopus and Google Scholar were searched through December 2013 to identify all relevant articles. Sixteen publications met the inclusion criteria for the systematic review and 10 articles were entered into the meta-analysis. Eight studies had data on the odds ratio (OR) for overweight/obesity and eight compared the mean body mass index (BMI) among subjects with highest versus the lowest DDS.Results:A meta-analysis on eligible studies failed to show a significant association on either overweight/obesity OR (OR: 0.72; 95% confidence interval (CI): 0.45–1.16; P=0.174) or mean differences (MD) in BMI (MD: 0.22; 95% CI: −0.70–1.14; P=0.643) comparing the highest and lowest diverse diets. Between-study heterogeneity was high, and subgroup analysis failed to identify the source of heterogeneity.Conclusions:Our systematic review and meta-analysis showed that there was no significant association between DDS and BMI status, which may be due to use of different methods for assessing dietary intake and determination of DDS. Thus, well-designed prospective studies with similar approaches to assess DDS are highly recommended.

Effects of non-soy legume consumption on C-reactive protein: A systematic review and meta-analysis

OBJECTIVES Because of conflicting results of presented studies, the aim of this systematic review and meta-analysis of randomized clinical trials (RCTs) was to examine the effect of non-soy legume intake on inflammatory markers and C-reactive protein (CRP). METHODS We searched Pubmed, ISI Web of Knowledge, SCOPUS, and Google Scholar for relevant studies up to July 2013, using medical subject headings [MeSH] and other related keywords. Nine RCTs were systematically reviewed to examine the effect of non-soy legume consumption on inflammatory markers. Eight studies involving 464 participants were included in the meta-analysis. RESULTS The results of the meta-analysis showed that non-soy legume consumption had a trend toward a significant effect on decreasing CRP and high-sensitivity (hs)-CRP concentrations (mean difference (MD) = -0.21; 95% confidence interval [CI], -0.44 to 0.02; P = 0.068). There was no overall effect of non-soy legume consumption on CRP or hs-CRP levels in either the parallel or crossover study designs. Our subgroup analysis of CRP type and study design, showed that non-soy legume intake had a significant effect on CRP levels in parallel studies (MD = -1.01; 95% CI, -1.78 to -0.23; P = 0.011) and a significant effect on hs-CRP levels (MD = -0.53; 95% CI, -0.95 to -0.11; P = 0.014) and in the crossover sub group (MD = -0.68; 95% CI, -1.28 to -0.08; P = 0.026). CONCLUSIONS This review of RCTs showed that non-soy legume consumption may contribute to reductions in CRP and hs-CRP concentrations. However, further controlled clinical trials are needed to investigate the effect of non-soy legume intake on other inflammatory markers.

Effect of Macronutrient Composition on Short-Term Food Intake and Weight Loss

The purpose of this review is to describe the role of macronutrient composition on the suppression of short-term food intake (FI) and weight loss. The effects of macronutrient composition on short-term FI will be reviewed first, followed by a brief examination of longer-term clinical trials that vary in effects of dietary macronutrient composition on weight loss. The objectives were: 1) to examine the effect of macronutrient composition on the suppression of short-term FI, 2) to determine whether some macronutrient sources suppress FI beyond their provision of energy, 3) to assess the combined effects of macronutrients on FI and glycemic response, and 4) to determine whether knowledge of the effect of macronutrients on short-term FI has led to greater success in spontaneous weight loss, adherence to energy-restricted diets, and better weight maintenance after weight loss. Although knowledge of macronutrient composition on short-term FI regulation has advanced our understanding of the role of diet composition on energy balance, it has yet to lead to greater success in long-term weight loss and weight maintenance. It is clear from this review that many approaches based on manipulating dietary macronutrient composition can help people lose weight as long as they follow the diets. However, only by evaluating the interaction between the physiologic systems that govern FI and body weight may the benefits of dietary macronutrient composition be fully realized.

Pre-meal video game playing and a glucose preload suppress food intake in normal weight boys ☆

Increased food intake (FI) during television viewing has been reported in children, but it is unknown if this occurs following pre-meal video game playing (VGP). The objective was to determine the effect of pre-meal VGP for 30 min on subjective appetite and emotions, and FI in normal weight (NW) boys after a glucose or control preload. On four test mornings, NW boys (n = 19) received equally sweetened preloads of a non-caloric sucralose control or 50 g glucose in 250 mL of water, with or without VGP for 30 min. Food intake from an ad libitum pizza meal was measured immediately after. Subjective appetite was measured at 0, 15, 30, and 60 min. Subjective emotions were determined by visual analog scale at baseline and immediately before lunch. Both VGP (p = 0.023) and glucose (p <0.001) suppressed FI. Pre-meal VGP compared with no-VGP, and glucose compared with the non-caloric control, decreased FI by 59 and 170 kcal, respectively. Subjective average appetite increased to 30 min (p = 0.003), but was lower after glucose (p = 0.01) in both the VGP and no-VGP conditions compared with the control. Frustration and aggression scores increased after VGP (p <0.05), but did not correlate with FI. However, baseline and pre-meal happiness and excitement scores were inversely associated with FI. In conclusion, both pre-meal VGP and the glucose preload suppressed FI, supporting the roles of both physiologic and environmental factors in the regulation of short-term FI in 9- to 14-year-old NW boys.

Effect of sugars in solutions on subjective appetite and short-term food intake in 9- to 14-year-old normal-weight boys

Background and Objective:The role of sugars in solutions on subjective appetite and food intake (FI) has received little investigation in children. Therefore, we examined the effect of isocaloric solutions (200 kcal/250 ml) of sugars including sucrose, high-fructose corn syrup-55 (HFCS) or glucose, compared with a non-caloric sucralose control, on subjective appetite and FI in 9- to 14-year-old normal weight (NW) boys.Participants and Methods:NW boys (n=15) received each of the test solutions, in random order, 60 min before an ad libitum pizza meal. Subjective appetite was measured at baseline (0 min), and 15, 30, 45 and 60 min.Results:Only glucose (P=0.003), but neither sucrose nor HFCS, reduced FI compared with the sucralose control. This led to a higher cumulative energy intake, compared with sucralose, after sucrose (P=0.009) and HFCS (P=0.01), but not after glucose. In all treatment sessions, subjective average appetite increased from baseline to 60 min, but change from baseline average appetite was the highest after sucrose (P<0.005). Furthermore, sucrose (r=−0.59, P=0.02) and HFCS (r=−0.56, P=0.03), but not glucose, were inversely associated with test meal FI when the treatment dose (200 kcal) was expressed on a body weight (kg) basis.Conclusions:Change from baseline subjective average appetite was the highest after sucrose, but only the glucose solution suppressed FI at the test meal 60 min later in NW boys.

Obesity, sex and pubertal status affect appetite hormone responses to a mixed glucose and whey protein drink in adolescents

Little information is available on how food intake regulatory hormones may be altered during pubertal development and across the weight spectrum in adolescents. Therefore, the effect of obesity, sex and pubertal status on subjective appetite and appetite hormones in response to a mixed glucose and whey protein drink was determined in 8–18 year old adolescents.

Modulating fat digestion through food structure design

Dietary fats and oils are an important component of our diet and a significant contributor to total energy and intake of lipophilic nutrients and bioactives. We discuss their fate in a wide variety of engineered, processed and naturally-occurring foods as they pass through the gastrointestinal tract and the implicit role of the food matrix within which they reside. Important factors that control fat and oil digestion include: 1) Their physical state (liquid or solid); 2) Dispersion of oil as emulsion droplets and control of the interfacial structure of emulsified oils; 3) The structure and rheology of the food matrix surrounding dispersed oil droplets; and 4) Alteration of emulsified oil droplet size and concentration. Using examples based on model foods such as emulsion gels and everyday foods such as almonds and cheese, we demonstrate that food structure design may be used as a tool to modulate fat and oil digestion potentially resulting in a number of targeted physiological outcomes.