Petra Eichelsdoerfer

Pulse Consumption, Satiety, and Weight Management

The prevalence of obesity has reached epidemic proportions, making finding effective solutions to reduce obesity a public health priority. One part of the solution could be for individuals to increase consumption of nonoilseed pulses (dry beans, peas, chickpeas, and lentils), because they have nutritional attributes thought to benefit weight control, including slowly digestible carbohydrates, high fiber and protein contents, and moderate energy density. Observational studies consistently show an inverse relationship between pulse consumption and BMI or risk for obesity, but many do not control for potentially confounding dietary and other lifestyle factors. Short-term (≤1 d) experimental studies using meals controlled for energy, but not those controlled for available carbohydrate, show that pulse consumption increases satiety over 2-4 h, suggesting that at least part of the effect of pulses on satiety is mediated by available carbohydrate amount or composition. Randomized controlled trials generally support a beneficial effect of pulses on weight loss when pulse consumption is coupled with energy restriction, but not without energy restriction. However, few randomized trials have been conducted and most were short term (3-8 wk for whole pulses and 4-12 wk for pulse extracts). Overall, there is some indication of a beneficial effect of pulses on short-term satiety and weight loss during intentional energy restriction, but more studies are needed in this area, particularly those that are longer term (≥1 y), investigate the optimal amount of pulses to consume for weight control, and include behavioral elements to help overcome barriers to pulse consumption.

The Mediterranean diet: does it have to cost more?

OBJECTIVE To test the viability of the Mediterranean diet as an affordable low-energy-density model for dietary change. DESIGN Foods characteristic of the Mediterranean diet were identified using previously published criteria. For these foods, energy density (kJ/100 g) and nutrient density in relation to both energy (

The Economics of Obesity

/MJ) and nutrient cost were examined. RESULTS Some nutrient-rich low-energy-density foods associated with the Mediterranean diet were expensive, however, others that also fit within the Mediterranean dietary pattern were not. CONCLUSIONS The Mediterranean diet provides a socially acceptable framework for the inclusion of grains, pulses, legumes, nuts, vegetables and both fresh and dried fruit into a nutrient-rich everyday diet. The precise balance between good nutrition, affordability and acceptable social norms is an area that deserves further study. The new Mediterranean diet can be a valuable tool in helping to stem the global obesity epidemic.

An Evidence-Based Systematic Review of Vanadium by the Natural Standard Research Collaboration

Publisher Summary Rising rates of obesity, both in North America and worldwide, have been blamed on the food environment. Human physiology, conditioned through evolution, is said to respond poorly to the constantly evolving modern food supply. Processed energy-dense foods, fast foods, snacks and sweets, soft drinks, and larger food portions have all been linked to rising obesity rates. Researchers have long sought to single out a food class underlying the global obesity epidemic. Diet composition was an early focus, with suspicion falling alternately upon sugars and fats. However, the data were rarely consistent. Obesity has now been linked—through a variety of metabolic mechanisms—with excess consumption of dietary sucrose, corn sweeteners, high glycemic-index carbohydrates, fructose, fat, and even protein. Mechanisms regulating food intake were also blamed. Various researchers have suggested that the human body cannot perceive dietary energy provided by liquid beverages or by energy-dense solid foods. Mechanistic interference by intense sweeteners was also mentioned as a contributing factor. This research has failed to explain why obesity rates follow a social gradient, with higher obesity rates observed in disadvantaged neighborhoods and among the working poor. Instead, researchers have published multiple physiological explanations for why obesity is caused by the consumption of protein, starch, sugar, and fat; by caloric and non-caloric sweeteners; by meals and snacks; by beverages and solid foods; by eating in restaurants; and by eating at home.Publisher Summary Rising rates of obesity, both in North America and worldwide, have been blamed on the food environment. Human physiology, conditioned through evolution, is said to respond poorly to the constantly evolving modern food supply. Processed energy-dense foods, fast foods, snacks and sweets, soft drinks, and larger food portions have all been linked to rising obesity rates. Researchers have long sought to single out a food class underlying the global obesity epidemic. Diet composition was an early focus, with suspicion falling alternately upon sugars and fats. However, the data were rarely consistent. Obesity has now been linked—through a variety of metabolic mechanisms—with excess consumption of dietary sucrose, corn sweeteners, high glycemic-index carbohydrates, fructose, fat, and even protein. Mechanisms regulating food intake were also blamed. Various researchers have suggested that the human body cannot perceive dietary energy provided by liquid beverages or by energy-dense solid foods. Mechanistic interference by intense sweeteners was also mentioned as a contributing factor. This research has failed to explain why obesity rates follow a social gradient, with higher obesity rates observed in disadvantaged neighborhoods and among the working poor. Instead, researchers have published multiple physiological explanations for why obesity is caused by the consumption of protein, starch, sugar, and fat; by caloric and non-caloric sweeteners; by meals and snacks; by beverages and solid foods; by eating in restaurants; and by eating at home.

Can the palatability of healthy, satiety-promoting foods increase with repeated exposure during weight loss?

ABSTRACT An evidence-based systematic review of vanadium by the Natural Standard Research Collaboration consolidates the safety and efficacy data available in the scientific literature using a validated, reproducible grading rationale. This article includes written and statistical analysis of clinical trials, plus a compilation of expert opinion, folkloric precedent, history, pharmacology, kinetics/dynamics, interactions, adverse effects, toxicology, and dosing.

Chapter 58 – The Economics of Obesity: Why are Poor People Fat?

Repeated exposure to sugary, fatty, and salty foods often enhances their appeal. However, it is unknown if exposure influences learned palatability of foods typically promoted as part of a healthy diet. We tested whether the palatability of pulse containing foods provided during a weight loss intervention which were particularly high in fiber and low in energy density would increase with repeated exposure. At weeks 0, 3, and 6, participants (n = 42; body mass index (BMI) 31.2 ± 4.3 kg/m2) were given a test battery of 28 foods, approximately half which had been provided as part of the intervention, while the remaining half were not foods provided as part of the intervention. In addition, about half of each of the foods (provided as part or not provided as part of the intervention) contained pulses. Participants rated the taste, appearance, odor, and texture pleasantness of each food, and an overall flavor pleasantness score was calculated as the mean of these four scores. Linear mixed model analyses showed an exposure type by week interaction effect for taste, texture and overall flavor pleasantness indicating statistically significant increases in ratings of provided foods in taste and texture from weeks 0 to 3 and 0 to 6, and overall flavor from weeks 0 to 6. Repeated exposure to these foods, whether they contained pulses or not, resulted in a ~4% increase in pleasantness ratings. The long-term clinical relevance of this small increase requires further study.

The Economics of Obesity: Why are Poor People Fat?

Publisher Summary Rising rates of obesity, both in North America and worldwide, have been blamed on the food environment. Human physiology, conditioned through evolution, is said to respond poorly to the constantly evolving modern food supply. Processed energy-dense foods, fast foods, snacks and sweets, soft drinks, and larger food portions have all been linked to rising obesity rates. Researchers have long sought to single out a food class underlying the global obesity epidemic. Diet composition was an early focus, with suspicion falling alternately upon sugars and fats. However, the data were rarely consistent. Obesity has now been linked—through a variety of metabolic mechanisms—with excess consumption of dietary sucrose, corn sweeteners, high glycemic-index carbohydrates, fructose, fat, and even protein. Mechanisms regulating food intake were also blamed. Various researchers have suggested that the human body cannot perceive dietary energy provided by liquid beverages or by energy-dense solid foods. Mechanistic interference by intense sweeteners was also mentioned as a contributing factor. This research has failed to explain why obesity rates follow a social gradient, with higher obesity rates observed in disadvantaged neighborhoods and among the working poor. Instead, researchers have published multiple physiological explanations for why obesity is caused by the consumption of protein, starch, sugar, and fat; by caloric and non-caloric sweeteners; by meals and snacks; by beverages and solid foods; by eating in restaurants; and by eating at home.Publisher Summary Rising rates of obesity, both in North America and worldwide, have been blamed on the food environment. Human physiology, conditioned through evolution, is said to respond poorly to the constantly evolving modern food supply. Processed energy-dense foods, fast foods, snacks and sweets, soft drinks, and larger food portions have all been linked to rising obesity rates. Researchers have long sought to single out a food class underlying the global obesity epidemic. Diet composition was an early focus, with suspicion falling alternately upon sugars and fats. However, the data were rarely consistent. Obesity has now been linked—through a variety of metabolic mechanisms—with excess consumption of dietary sucrose, corn sweeteners, high glycemic-index carbohydrates, fructose, fat, and even protein. Mechanisms regulating food intake were also blamed. Various researchers have suggested that the human body cannot perceive dietary energy provided by liquid beverages or by energy-dense solid foods. Mechanistic interference by intense sweeteners was also mentioned as a contributing factor. This research has failed to explain why obesity rates follow a social gradient, with higher obesity rates observed in disadvantaged neighborhoods and among the working poor. Instead, researchers have published multiple physiological explanations for why obesity is caused by the consumption of protein, starch, sugar, and fat; by caloric and non-caloric sweeteners; by meals and snacks; by beverages and solid foods; by eating in restaurants; and by eating at home.

Can Low-Income Americans Afford a Healthy Diet?

Publisher Summary Rising rates of obesity, both in North America and worldwide, have been blamed on the food environment. Human physiology, conditioned through evolution, is said to respond poorly to the constantly evolving modern food supply. Processed energy-dense foods, fast foods, snacks and sweets, soft drinks, and larger food portions have all been linked to rising obesity rates. Researchers have long sought to single out a food class underlying the global obesity epidemic. Diet composition was an early focus, with suspicion falling alternately upon sugars and fats. However, the data were rarely consistent. Obesity has now been linked—through a variety of metabolic mechanisms—with excess consumption of dietary sucrose, corn sweeteners, high glycemic-index carbohydrates, fructose, fat, and even protein. Mechanisms regulating food intake were also blamed. Various researchers have suggested that the human body cannot perceive dietary energy provided by liquid beverages or by energy-dense solid foods. Mechanistic interference by intense sweeteners was also mentioned as a contributing factor. This research has failed to explain why obesity rates follow a social gradient, with higher obesity rates observed in disadvantaged neighborhoods and among the working poor. Instead, researchers have published multiple physiological explanations for why obesity is caused by the consumption of protein, starch, sugar, and fat; by caloric and non-caloric sweeteners; by meals and snacks; by beverages and solid foods; by eating in restaurants; and by eating at home.Publisher Summary Rising rates of obesity, both in North America and worldwide, have been blamed on the food environment. Human physiology, conditioned through evolution, is said to respond poorly to the constantly evolving modern food supply. Processed energy-dense foods, fast foods, snacks and sweets, soft drinks, and larger food portions have all been linked to rising obesity rates. Researchers have long sought to single out a food class underlying the global obesity epidemic. Diet composition was an early focus, with suspicion falling alternately upon sugars and fats. However, the data were rarely consistent. Obesity has now been linked—through a variety of metabolic mechanisms—with excess consumption of dietary sucrose, corn sweeteners, high glycemic-index carbohydrates, fructose, fat, and even protein. Mechanisms regulating food intake were also blamed. Various researchers have suggested that the human body cannot perceive dietary energy provided by liquid beverages or by energy-dense solid foods. Mechanistic interference by intense sweeteners was also mentioned as a contributing factor. This research has failed to explain why obesity rates follow a social gradient, with higher obesity rates observed in disadvantaged neighborhoods and among the working poor. Instead, researchers have published multiple physiological explanations for why obesity is caused by the consumption of protein, starch, sugar, and fat; by caloric and non-caloric sweeteners; by meals and snacks; by beverages and solid foods; by eating in restaurants; and by eating at home.