50 research outputs found
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The relationship between physical activity, appetite and energy intake in older adults: a systematic review
Ageing often causes a reduction in appetite and energy intake in older adults which can result in malnutrition. Current guidelines for older adults suggest increasing physical activity to enhance appetite. However, it is unclear if there is evidence to support this advice. This aim of this review is to assess if appetite and energy intake is changed in older adults that undertake acute or regular physical activity (measured from cross sectional and intervention studies). Databases SPORTDiscus, CINAHL, MEDLINE were searched for studies between 1970 and 2017 using search terms related to ageing, physical activity (including exercise), energy and appetite. Studies included contained adults over 60 years, including acute, cross-sectional and intervention (longitudinal) studies. Of 34 full-text articles assessed, 8 were included. The Cochrane Collaboration's tool was used for assessing risk of bias. No acute studies were found. Of the cross-sectional studies, one study suggested that individuals who undertake habitual physical activity had an increased energy intake and none of the studies found differences in appetite ratings. Energy intakes increased in the intervention studies, though not always sufficiently to maintain energy balance. One study showed that ability to correctly compensate for previous energy intake was better in those that undertake habitual physical activity. The limited number of studies, wide range of data collection methodologies, time-scales and interventions mean that definitive outcomes are difficult to identify. At this stage advice to increase acute or habitual physical activity as a mean to increase appetite is not supported by sufficient evidence
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Dietary lipids with potential to affect satiety: mechanisms and evidence
Dietary fat has been implicated in the rise of obesity due to its energy density, palatability and weak effects on satiety. As fat is a major contributor to overall energy intake, incorporating fat with satiating properties could potentially reduce energy intake. This review outlines the potential mechanisms, as far as we know, by which Medium-Chain Triglycerides (MCT), Conjugated Linoleic Acid (CLA), Short-Chain Fatty Acids (SCFA), Diacylglycerol (DAG), n-3 PUFA, and Small Particle Lipids, exerts their satiating effects. The evidence suggests that the lipid with the most potential to enhance satiety is MCT. SCFA can also promote satiety, but oral administration has been linked to poor tolerability rather than satiety. Data on the appetite effects of CLA is limited but does suggest potential. Research comparing these lipids to each other is also lacking and should be explored to elucidate which of these 'functional lipids' is the most beneficial in enhancing satiety
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A comparison of the satiating properties of medium-chain triglycerides and conjugated linoleic acid in participants with healthy weight and overweight or obesity
Purpose
Inconsistent evidence exists for greater satiety after medium-chain triglycerides (MCT) or conjugated linoleic acid (CLA) compared to long-chain triglycerides (LCT). Furthermore, the mechanisms are poorly understood and effects in people with a healthy weight and those with overweight/obesity have not been compared. This study aimed to compare appetite responses in these groups and examine the mechanisms behind any differences.
Methods
Fifteen participants with healthy weight (BMI: 22.7 ± 1.9 kg·m−2) and fourteen participants with overweight/obesity (BMI: 30.9 ± 3.9 kg·m−2) consumed a breakfast containing either 23.06 g vegetable oil (CON), 25.00 g MCT oil (MCT), or 6.25 g CLA and 16.80 g vegetable oil (CLA). Appetite, peptide YY (PYY), total ghrelin (TG), β-hydroxybutyrate, and gastric emptying (GE) were measured throughout. Energy intake was assessed at an ad libitum lunch and throughout the following ~ 36 h.
Results
Neither MCT nor CLA decreased ad libitum intake; however MCT decreased day 1 energy intake (P = 0.031) and the 48-h period (P = 0.005) compared to CON. MCT delayed GE (P ≤ 0.01) compared to CON, whereas CLA did not. PYY and TG concentrations were not different (P = 0.743 and P = 0.188, respectively), but MCT increased β-hydroxybutyrate concentrations compared to CON (P = 0.005) and CLA (P < 0.001). β-hydroxybutyrate concentrations were higher in participants with overweight/obesity (P = 0.009).
Conclusion
Consumption of MCT reduces energy intake in the subsequent 48 h, whereas CLA does not. Delayed gastric emptying or increased β-hydroxybutyrate concentrations may mediate this
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Standard versus baby-led complementary feeding: a comparison of food and nutrient intake in 6-12 month old infants in the UK
Objective: To compare food and nutrient intake of infants aged 6-12 months following a baby-led complementary feeding (BLCF) approach to infants who followed a standard weaning (SW) approach.
Design: Participants completed an online questionnaire consisting of socio-demographic questions, a 28-day food frequency questionnaire (FFQ) and a sample of participants completed a 24-hour dietary recall.
Setting: UK.
Participants: 134 infants aged 6-12 months (n=88, BLCF; n=46, SW).
Results: There was no difference between weaning method and food groups for “fruits”, “vegetables”, “all fish”, “meat and fish”, “sugary” or “starchy” foods. The SW group were offered “fortified infant cereal” (p<.001), “salty snacks” at 6-8 months (p=.03), “dairy and dairy based desserts” at 9-12 months (p=.04) and pre-prepared infant food at all ages (p<.001) more often that the BLCF group. The SW group were offered “oily fish” at all ages (p<.001) and 6-8 months (p=.01), and “processed meats” at all ages (p<.001), 6-8 months (p=.003), and 9-12 months (p<.001) less often than the BLCF group. In the BLCF group there was a significantly greater intake of sodium (p=.028) and fat from food (p=.035), and a significantly lower intake of iron from milk (p=.012) and free sugar in the 6-8 month subgroup (p=.03) compared to the SW group. Iron intake was below the RNI for both groups and sodium was above the RNI in the BLCF group.
Conclusion: Compared to the SW group the BLCF group were offered foods higher in sodium and lower in iron, however the foods offered contained less free sugar
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Medium-chain triglycerides and conjugated linoleic acids in beverage form increase satiety and reduce food intake in humans
Both developed and developing countries are seeing increasing trends of obesity in people young and old. It is thought that satiety may play a role in the prevention of obesity by increasing satiety and reducing energy intake. We hypothesized that medium-chain triglycerides (MCT) would increase satiety and decrease food intake compared with conjugated linoleic acid (CLA) and a control oil. Nineteen healthy participants were tested on 3 separate occasions, where they consumed a beverage test breakfast containing (1) vegetable oil (control), (2) CLA, or (3) MCT. Participants self-requested an ad libitum sandwich buffet lunch. Time between meals, satiety from visual analog scales, energy intake at lunch, and intake for the rest of the day using weighed food diaries were measured. The results indicated that the time until a meal request was significantly different between the 3 meals (P=.016); however, there were no differences in intakes at the ad libitum lunch (P>.05). The CLA breakfast generated the greatest delay in meal time request. There was a difference between the control lipid compared with both the CLA and MCT for energy intake over the remainder of the test day and for total energy intake on the test day (P.05). Both CLA and MCT increased satiety and reduced energy intake, indicating a potential role in aiding the maintenance of energy balance
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A systematic review and meta-analysis of medium-chain triglycerides effects on acute satiety and food intake
Research has indicated that consuming medium-chain triglycerides (MCT) may be more satiating than consuming long-chain triglycerides (LCT) potentially causing a reduction in energy intake. However not all studies have demonstrated this acute reduction in energy intake and it has yet to be systematically reviewed. Our main objective was to examine how ingestion of MCT influences energy intake, subjective appetite ratings and appetite-related hormones compared to LCT. Web of Science, MEDLINE, CINHAL, and Embase were searched for publications comparing the effect of MCT on appetite (commonly hunger, fullness, desire to eat, and prospective food consumption), appetite-related hormones (pancreatic polypeptide (PP), gastric inhibitory polypeptide (GIP), peptide YY (PYY), glucagon-like peptide-1 (GLP-1), neurotensin, leptin, total ghrelin and active ghrelin) and energy intake to LCT. A random-effects meta-analysis was conducted on studies which examined energy intake. Seventeen studies (291 participants) were included in the systematic review, of which 11 were included in the energy intake meta-analysis. Synthesis of combined data showed evidence of a statistically significant moderate decrease in ad libitum energy intake after both acute and chronic ingestion of MCT compared to LCT when assessed under laboratory conditions (mean effect size: −0.444, 95% CI −0.808, −0.080, p < 0.017), despite little evidence of any effect of MCT on subjective appetite ratings or circulating hormones. The current evidence supports the notion that MCT decreases subsequent energy intake, but does not appear to affect appetite. Further research is warranted to elucidate the mechanisms by which MCT reduce energy intake
Gluten-free diet intervention reduces thiamine intake in two weeks, increases glycaemic response and decreases body weight in four weeks, with no long term nutritional deficiencies
This research investigated the effects of gluten free diet (GFD) on nutritional intake, glycaemic and insulin response. In a cross-sectional study, participants who consumed gluten-containing diet (GCD; n = 11) and GFD (n = 11) completed a food diary, blood glucose and insulin measurements. In a pre-post intervention study (n = 11), glycaemic and insulin responses were tested before and after four weeks of a GFD. Food intake was recorded before and after two weeks. No significant differences in nutrient intake, glycaemic or insulin responses were found in the cross-sectional study. In the intervention study, there was a significant reduction in body weight (p = .007) and body mass index (BMI) (p = .004) after four weeks and lower thiamine intake (p = .021) after two weeks of GFD. Glycaemic response was significantly higher (p
The role of complementary feeding methods on early eating behaviors and food neophobia in toddlers
Background: Feeding methods used during infancy may impact upon eating behaviors in toddlers and influence the likelihood of developing weight issues. The aim of this study was to compare eating behaviors and food neophobia (defined as the reluctance to eat, or the avoidance of, new foods) in toddlers between three different complementary feeding (CF) groups; spoon-feeding (SF), baby-led weaning (BLW), and mixed method (MM). The study also aimed to investigate changes in early feeding practices and sociodemographic factors in relation to eating behaviors. Methods: One hundred and sixty-two parents with a child aged 12-48 months completed a questionnaire through online parenting forums and via Children’s Centers. Parents reported their CF method at the point of introduction to complementary foods, the child’s age when this occurred and the feeding method at one year along with breastfeeding duration. Toddler eating behaviors were measured using the Child Eating Behavior Questionnaire and the Child Food Neophobia Scale. The questionnaire also examined sociodemographic measures. Results: No significant differences were found in any measured eating behaviors or neophobia between CF groups. There were significant differences in breastfeeding duration, exclusive breastfeeding for 6 months, timing of CF, gestational age and weight at birth between CF groups. CF method changed at one year such that more people moved to a MM approach of feeding. Conclusions: CF method does not appear to influence toddler neophobia, and relationships between breastfeeding and BLW and later introduction of CF are further confirmed. Furthermore, it appears that individuals that do not undertake BLW at the onset of CF are rarely undertaking it at one year. This research implies that early CF methods do not influence eating habits during toddlerhood. Further work is required to educate parents on the benefits of progressing infants to complementary food by one year
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Understanding age-related changes: exploring the interplay of protein intake, physical activity and appetite in the ageing population
Globally, we are currently facing a rapid demographic shift leading to an increase in the proportion of older adults within the population. This raises concerns about the potential increase in age-related diseases and their impact on our ability to provide adequate health and end-of-life care. To apply appropriate interventions, understanding the changes that happen with ageing becomes essential. Ageing is often accompanied by a decrease in appetite and physical activity, which may lead to malnutrition, resulting in decreased muscle mass, physical capabilities and independence. To preserve muscle mass, older adults are advised to increase protein intake and physical activity. However, protein’s high satiating effect may cause reduced energy intake. Physical activity is also advised to maintain or enhance older adult’s appetite. This review paper aims to discuss appetite-related changes that occur with ageing and their consequences. In particular, it will focus on investigating the relationship between protein intake and physical activity and their impact on appetite and energy intake in the ageing population. Recent studies suggest that physical activity might contribute to maintaining or enhancing appetite in older adults. Nevertheless, establishing a definitive consensus on the satiating effect of protein in ageing remains a work in progress, despite some promising results in the existing literature
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Food intake and satiety response after medium-chain triglycerides ingested as solid or liquid
Consuming medium-chain triglycerides (MCT) may reduce subsequent energy intake and increase satiety compared to long-chain triglycerides (LCT), but 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