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Food and Nutrients with the Potential to Influence Appetite and Food Intake in Humans

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A special issue of Nutrients (ISSN 2072-6643).

Deadline for manuscript submissions: closed (1 November 2019) | Viewed by 25820

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Special Issue Editor

Dr. Miriam Clegg

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Guest Editor

Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK
Interests: appetite; food intake; satiety; satiation; food; nutrients; diet; ad libitum; hunger

Special Issue Information

Dear Colleagues,

Body weight maintains stability through the balance of energy intake and energy expenditure. If energy intake exceeds energy expenditure, the excess is stored in the body. When this is continuous over a period of weeks or months, weight gain will occur. Conversely, when energy expenditure is greater than energy intake, weight loss and potentially malnutrition can occur. Humans eat in episodes consisting of either meals or snacks. However, when, how often, and how much we eat is governed by biological, psychological, and environmental processes that result in overall energy intake.

With increasing rates of obesity globally, as well as a growing ageing population, the role of appetite regulation has become increasingly importance. We are faced with the duel challenges of developing foods that can both decrease and increase appetite. The nutrient composition of foods, as well as physical and sensory properties of food, can influence one’s motivation to eat, as well as hunger, satiation, and satiety. Food and nutrients that can be developed in order to either increase appetite or reduce food intake, depending on the population needs, are of increasing relevance to our society and have the potential to improve health outcomes.

Dr. Miriam Clegg
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

appetite;

food intake;

energy expenditure;

lifespan;

satiety hormones

Published Papers (6 papers)

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14 pages, 1365 KiB

Open AccessArticle

Sensory Acceptance, Appetite Control and Gastrointestinal Tolerance of Yogurts Containing Coffee-Cascara Extract and Inulin

by Maite Iriondo-DeHond, Amaia Iriondo-DeHond, Teresa Herrera, Adriana Maite Fernández-Fernández, Carlos Oscar S. Sorzano, Eugenio Miguel and María Dolores del Castillo

Nutrients 2020, 12(3), 627; https://doi.org/10.3390/nu12030627 - 27 Feb 2020

Cited by 21 | Viewed by 4445

Abstract

The improvement of the nutritional quality of dairy foods has become a key strategy for reducing the risk of developing diet-related non-communicable diseases. In this context, we aimed to optimize the concentration of inulin in combination with 10 mg/mL of coffee-cascara extract in yogurt while considering their effect on appetite control, gastrointestinal wellbeing, and their effect on the sensory and technological properties of the product. For this purpose, we tested four coffee-cascara yogurt treatments in a blind cross-over nutritional trial with 45 healthy adults: a coffee-cascara yogurt without inulin (Y0) and coffee-cascara yogurts containing 3% (Y3), 7% (Y7), and 13% (Y13) of inulin. The ratings on sensory acceptance, satiety, gastrointestinal tolerance, and stool frequency were measured. Surveys were carried out digitally in each participant’s cellphone. Yogurt pH, titratable acidity, syneresis, and instrumental texture were analyzed. Inulin addition increased the yogurt’s firmness and consistency. Y13 achieved significantly higher overall acceptance, texture, and taste scores than Y0 (p < 0.05). Y3 presented similar gastrointestinal tolerance to Y0. However, 7% and 13% of inulin produced significant (p < 0.05) bloating and flatulence when compared to Y0. The appetite ratings were not significantly affected by the acute intake of the different yogurts. Overall, Y3 was identified as the formulation that maximized nutritional wellbeing, reaching a “source of fiber” nutritional claim, without compromising its technological and sensory properties. Full article

(This article belongs to the Special Issue Food and Nutrients with the Potential to Influence Appetite and Food Intake in Humans)

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14 pages, 1144 KiB

Open AccessArticle

Effect of Fibre-Enriched Orange Juice on Postprandial Glycaemic Response and Satiety in Healthy Individuals: An Acute, Randomised, Placebo-Controlled, Double-Blind, Crossover Study

by Neus Bosch-Sierra, Roger Marqués-Cardete, Aránzazu Gurrea-Martínez, Carmen Grau-Del Valle, Clara Talens, Saioa Alvarez-Sabatel, Carlos Bald, Carlos Morillas, Antonio Hernández-Mijares and Celia Bañuls

Nutrients 2019, 11(12), 3014; https://doi.org/10.3390/nu11123014 - 10 Dec 2019

Cited by 19 | Viewed by 4548

Abstract

Background: Consumption of fibre-enriched orange juice may be an appropriate way to supplement daily fibre intake and achieve beneficial effects on metabolic health. The present study aimed to assess the short-term effects of fibre-enriched orange juice on postprandial metabolism and satiety in a healthy adult population. Methods: In this double-blind, randomised, placebo-controlled, crossover study 10 healthy subjects underwent two one-day trials in which they consumed an orange juice beverage containing 1.4 g/100 mL of citrus fibre (29.3% soluble and 41.9% insoluble) or a placebo (regular orange juice without added fibre). Postprandial glucose, insulin, gut hormones (GLP1, GIP and ghrelin), leptin and qualitative appetite/satiety assessment were measured every 15 or 30 min over the 120 min test period. Results: The fibre-enriched orange juice decreased postprandial serum glucose and circulating insulin levels at 15 min compared with the placebo. In addition, after intake of the fibre-enriched juice, a significant effect on qualitative feelings of satiety and fullness was observed at 15 and 120 min, and was accompanied by a significant decrease in GLP1 response at 15 min. No significant changes were observed in leptin, GIP and ghrelin after juice intake. Conclusions: In healthy individuals, a single acute consumption of fibre-enriched orange juice has short-term beneficial effects on postprandial glycaemia, circulating insulin levels and satiety through GLP1 secretion. Full article

(This article belongs to the Special Issue Food and Nutrients with the Potential to Influence Appetite and Food Intake in Humans)

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20 pages, 1237 KiB

Open AccessArticle

The Impact of Herbs and Spices on Increasing the Appreciation and Intake of Low-Salt Legume-Based Meals

by Anestis Dougkas, Marine Vannereux and Agnès Giboreau

Nutrients 2019, 11(12), 2901; https://doi.org/10.3390/nu11122901 - 01 Dec 2019

Cited by 25 | Viewed by 5123

Abstract

Flavoring using blends of herbs and spices (H&S) instead of salt may be a promising approach to increase legume consumption and reduce salt content in foods. This study examines the effects of H&S on the appreciation and intake of low-salt legume-based dishes in a real ecological eating environment. Four mezzes with standard (0.8% w/w) (S) or lower (0.4% w/w) (LS) salt level and with or without H&S (LSHS, SHS) were developed. In a randomized cross-over trial, 94 participants attended four sessions, one week apart and received the four variants as a starter during lunch. Overall liking, food intake, and appetite ratings (visual analogue scale, VAS) were assessed during lunch. A follow-up study (n = 130) was performed where the four variants were evaluated, and overall liking was measured at the same session. Overall liking and taste scores of SHS were significantly higher compared with LS (p = 0.04 and p = 0.03, respectively), but there were no significant differences between LSHS and S. However, there were no differences in energy intake or in appetite ratings among the products. Overall appreciation was similar between the low-salt with H&S and the standard-salt mezze, suggesting that the addition of H&S is a feasible strategy for achieving a 50% reduction in salt content without compromising hedonic appreciation. Full article

(This article belongs to the Special Issue Food and Nutrients with the Potential to Influence Appetite and Food Intake in Humans)

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16 pages, 2305 KiB

Open AccessArticle

Racial Variations in Appetite-Related Hormones, Appetite, and Laboratory-Based Energy Intake from the E-MECHANIC Randomized Clinical Trial

by James L. Dorling, Timothy S. Church, Candice A. Myers, Christoph Höchsmann, Ursula A. White, Daniel S. Hsia, Corby K. Martin and John W. Apolzan

Nutrients 2019, 11(9), 2018; https://doi.org/10.3390/nu11092018 - 28 Aug 2019

Cited by 4 | Viewed by 3687

Abstract

African Americans (AAs) have a higher obesity risk than Whites; however, it is unclear if appetite-related hormones and food intake are implicated. We examined differences in appetite-related hormones, appetite, and food intake between AAs (n = 53) and Whites (n = 111) with overweight or obesity. Participants were randomized into a control group or into supervised, controlled exercise groups at 8 kcal/kg of body weight/week (KKW) or 20 KKW. Participants consumed lunch and dinner at baseline and follow-up, with appetite and hormones measured before and after meals (except leptin). At baseline, AAs had lower peptide YY (PYY; p < 0.01) and a blunted elevation in PYY after lunch (p = 0.01), as well as lower ghrelin (p = 0.02) and higher leptin (p < 0.01) compared to Whites. Despite desire to eat being lower and satisfaction being higher in AAs relative to Whites (p ≤ 0.03), no racial differences in food intake were observed. Compared to Whites, leptin increased in the 8 KKW group in AAs (p = 0.01), yet no other race-by-group interactions were evident. Differences in appetite-related hormones between AAs and Whites exist; however, their influence on racial disparities in appetite, food intake, and obesity within this trial was limited. Full article

(This article belongs to the Special Issue Food and Nutrients with the Potential to Influence Appetite and Food Intake in Humans)

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11 pages, 1221 KiB

Open AccessArticle

Food Intake and Satiety Response after Medium-Chain Triglycerides Ingested as Solid or Liquid

by Tyler Maher, Alistair Sampson, Magdalena Goslawska, Cristina Pangua-Irigaray, Amir Shafat and Miriam E Clegg

Nutrients 2019, 11(7), 1638; https://doi.org/10.3390/nu11071638 - 17 Jul 2019

Cited by 8 | Viewed by 5215

Abstract

Consuming medium-chain triglycerides (MCT) may reduce subsequent energy intake and increase satiety compared to long-chain triglycerides (LCT) but this may be dependent on the physical form in which MCT is ingested. Twenty-nine participants completed four trials where they consumed a breakfast containing either LCT or MCT in solid (Con-S and MCT-S, respectively) or liquid (Con-L and MCT-L, respectively) form. Appetite ratings and gastric emptying (GE) were taken at baseline and at 15 min intervals for 4 h. Energy intake was assessed at an ad libitum meal and via weighed food records for the remainder of the day. Ad libitum energy intake was highest in Con-L (4101 ± 1278 kJ vs. Con-S, 3323 ± 1196; MCT-S, 3516 ± 1058; MCT-L, 3257 ± 1345; p = 0.001). Intake over the whole day was significantly lower in MCT-L (7904 ± 3244) compared to Con-L (9531 ± 3557; p = 0.001). There were significant differences in GE times (p < 0.05), with MCT breakfasts delaying GE to a greater extent than LCT, and MCT-L having the longest GE times. There were no differences in appetite sensations. MCT reduce subsequent intake without affecting subjective sensations of appetite when consumed in liquid form. Full article

(This article belongs to the Special Issue Food and Nutrients with the Potential to Influence Appetite and Food Intake in Humans)

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