Von Nguyen

High-fructose corn syrup, energy intake, and appetite regulation

High-fructose corn syrup (HFCS) has been implicated in excess weight gain through mechanisms seen in some acute feeding studies and by virtue of its abundance in the food supply during years of increasing obesity. Compared with pure glucose, fructose is thought to be associated with insufficient secretion of insulin and leptin and suppression of ghrelin. However, when HFCS is compared with sucrose, the more commonly consumed sweetener, such differences are not apparent, and appetite and energy intake do not differ in the short-term. Longer-term studies on connections between HFCS, potential mechanisms, and body weight have not been conducted. The main objective of this review was to examine collective data on associations between consumption of HFCS and energy balance, with particular focus on energy intake and its regulation.

The Effect of High-Fructose Corn Syrup Consumption on Triglycerides and Uric Acid

Rates of overweight and obesity have been on a steady rise for decades, and the problems society faces from this and associated metabolic diseases are many. As a result, the need to understand the contributing factors is great. A very compelling case can be made that excess sugar consumption has played a significant role. In addition, fructose, as a component of the vast majority of caloric sweeteners, is seen to be particularly insidious. Evidence shows that fructose bypasses many of the bodys satiating signals, thus potentially promoting overconsumption of energy, weight gain, and the development on insulin resistance. It has also been shown to increase uric acid levels, which in turn promotes many of the abnormalities seen in the metabolic syndrome including hypertriglyceridemia. However, the main source of fructose in the diet is high-fructose corn syrup (HFCS), an artificially manufactured disaccharide that is only 55% fructose. This review highlights the fact that limited data are available about the metabolic effects of HFCS compared with other caloric sweeteners. The data suggest that HFCS yields similar metabolic responses to other caloric sweeteners such as sucrose.

Body composition, dietary composition, and components of metabolic syndrome in overweight and obese adults after a 12-week trial on dietary treatments focused on portion control, energy density, or glycemic index

BackgroundGiven the rise in obesity and associated chronic diseases, it is critical to determine optimal weight management approaches that will also improve dietary composition and chronic disease risk factors. Few studies have examined all these weight, diet, and disease risk variables in subjects participating in recommended multi-disciplinary weight loss programs using different dietary strategies.MethodsThis study compared effects of three dietary approaches to weight loss on body composition, dietary composition and risk factors for metabolic syndrome (MetS). In a 12-week trial, sedentary but otherwise healthy overweight and obese adults (19 M & 138 F; 38.7 ± 6.7 y; BMI 31.8 ± 2.2) who were attending weekly group sessions for weight loss followed either portion control, low energy density, or low glycemic index diet plans. At baseline and 12 weeks, measures included anthropometrics, body composition, 3-day food diaries, blood pressure, total lipid profile, HOMA, C-reactive protein, and fasting blood glucose and insulin. Data were analyzed by repeated measures analysis of variance.ResultsAll groups significantly reduced body weight and showed significant improvements in body composition (p < 0.001), and components of metabolic syndrome (p < 0.027 to 0.002), although HDL decreased (p < 0.001). Dietary energy, %fat and %saturated fat decreased while protein intake increased significantly (p < 0.001). There were no significant differences among the three groups in any variable related to body composition, dietary composition, or MetS components.ConclusionDifferent dietary approaches based on portion control, low energy density, or low glycemic index produced similar, significant short-term improvements in body composition, diet compositin, and MetS components in overweight and obese adults undergoing weekly weight loss meetings. This may allow for flexibility in options for dietary counseling based on patient preference.

The effects of four hypocaloric diets containing different levels of sucrose or high fructose corn syrup on weight loss and related parameters

BackgroundThe replacement of sucrose with HFCS in food products has been suggested as playing a role in the development of obesity as a public health issue. The objective of this study was to examine the effects of four equally hypocaloric diets containing different levels of sucrose or high fructose corn syrup (HFCS).MethodsThis was a randomized, prospective, double blind trial, with overweight/obese participants measured for body composition and blood chemistry before and after the completion of 12 weeks following a hypocaloric diet. The average caloric deficit achieved on the hypocaloric diets was 309 kcal.ResultsReductions were observed in all measures of adiposity including body mass, BMI,% body fat, waist circumference and fat mass for all four hypocaloric groups, as well as reductions in the exercise only group for body mass, BMI and waist circumference.ConclusionsSimilar decreases in weight and indices of adiposity are observed when overweight or obese individuals are fed hypocaloric diets containing levels of sucrose or high fructose corn syrup typically consumed by adults in the United States.

The Effect of Normally Consumed Amounts of Sucrose or High Fructose Corn Syrup on Lipid Profiles, Body Composition and Related Parameters in Overweight/Obese Subjects

The American Heart Association (AHA) has advocated that women and men not consume more than 100 and 150 kcal/day, respectively, from added sugars. These levels are currently exceeded by over 90% of the adult population in the United States. Few data exist on longer-term metabolic effects when sucrose and High Fructose Corn Syrup (HFCS), the principal sources of added dietary sugars, are consumed at levels typical of the general population. Sixty five overweight and obese individuals were placed on a eucaloric (weight stable) diet for 10-weeks, which incorporated sucrose- or HFCS-sweetened, low-fat milk at 10% or 20% of calories in a randomized, double-blinded study. All groups responded similarly (interaction p > 0.05). There was no change in body weight in any of the groups over the 10-week study, or in systolic or diastolic blood pressure. Likewise, there were no changes in total cholesterol, triglycerides, low-density lipoprotein (LDL), or apolipoprotein B (Apo B). We conclude that (1) when consumed as part of a eucaloric diet fructose—when given with glucose (as normally consumed) does not promote weight gain or an atherogenic lipid profile even when consumed at two to four times the level recently recommended by the AHA. (2) There were no differences between HFCS and sucrose on these parameters.

High Fructose Corn Syrup and Sucrose Sweetened Milk Improve Dietary Quality during Weight Loss by Displacing Energy Dense, Nutrient Poor Foods

We examined dietary quality and weight loss among adults who drank flavored milk sweetened with either high fructose corn syrup (HFCS) or sucrose at average population consumption levels of fructose. This was a blinded, prospective randomized controlled trial evaluating the effects of 10% or 20% of calories from either HFCS or sucrose sweetened 1% fat, flavored milk as part of a hypocaloric diet. Participants (n = 98) followed this diet and completed three day food records at the beginning and end of the intervention. Results were pooled and compared with 31 non-milk drinking controls. Equivalent and significant weight loss occurred in all intervention groups whose data were pooled. Weight loss was different between the groups (weight loss and sweetened milk: pre: 192 ± 28 versus post: 183 ± 28 pounds; control: pre: 190 ± 22 versus post: 187 ± 22 pounds, interaction p < 0.001). Compliance to milk consumption was over 96%. The increase in percentage of calories from carbohydrates (49 ± 8 versus 55 ± 6, p < 0.001) and protein (17 ± 5 versus 21 ± 3, p < 0.001) was offset by a reduction in percentage of calories from fat (33 ± 7 versus 24 ± 5, p < 0.001). Intakes of dietary calcium (839 ± 377 versus 1530 ± 407 milligrams, p<0.001), vitamin D (4 ± 3 versus 13 ± 3 micrograms, p < 0.001), potassium (2417 ± 766 versus 3183 ± 667 milligrams, p < 0.001) and magnesium (272 ± 83 versus 306 ± 73 milligrams, p = 0.001) increased, while sodium (3216 ± 1161 versus 2253 ± 684 milligrams, p < 0.001) declined. We conclude that HFCS and sucrose consumed at 10% - 20% of calories may improve dietary quality during weight loss by improving compliance with nutrient dense foods such as low fat flavored milk.

Popcorn is more satiating than potato chips in normal-weight adults

BackgroundStrategies that may increase compliance to reduced energy intakes are needed to reduce the health burden of obesity. Conflicting evidence exists regarding the effects of snacking on satiety and energy intake.MethodsThis study compared short-term satiety from two common snack foods, low fat popcorn or potato chips. Using a counterbalanced within-subject design, 35 normal weight non-smoking participants (17 men, 18 women) ages 20–50 years (mean age 33 ± 11, BMI 23 ± 2 kg/m2) consumed four conditions each: 200 mL of water (control), one cup (4 g, 15 kcal) popcorn, 6 cups (27 g, 100 kcal) popcorn, and one cup (28 g, 150 kcal) potato chips, each with 200 mL water. Participants rated their hunger, satisfaction, prospective consumption, and thirst on 100 mm visual analogue scales 30 minutes after commencement of snack consumption. In addition, post-snack energy intake from an ad libitum meal (amount served less amount remaining) was measured, and the test food and meal combined energy intake and energy compensation were calculated.ResultsParticipants expressed less hunger, more satisfaction, and lower estimates of prospective food consumption after six cups of popcorn compared to all other treatments (P < 0.05). Energy compensation was 220% ± 967%, 76% ± 143% and 42% ± 75% after one cup popcorn, six cups popcorn and one cup potato chips, respectively. Combined energy intake was significantly greater (P < 0.01) during the potato chips condition (803 ± 277 kcal) compared to control (716 ± 279 kcal) or popcorn conditions (698 ± 286 kcal for one cup and 739 ± 294 kcal for six cups). Combined energy intakes from both popcorn conditions were not significantly different than control (p > 0.05).ConclusionPopcorn exerted a stronger effect on short-term satiety than did potato chips as measured by subjective ratings and energy intake at a subsequent meal. This, combined with its relatively low calorie load, suggests that whole grain popcorn is a prudent choice for those wanting to reduce feelings of hunger while managing energy intake and ultimately, body weight.