Abdominal fat segmentation using T1- and T2*- corrected images and characterization by proton spectroscopy: preliminary study

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Comparison of 3D spoiled-gradient multiple echo with STEAM for proton density fat fraction and fatty acid composition estimation

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Effect of polyphenols during a high-fat diet enhanced with chemical shift-encoded MRI

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Effect of polyphenols during a high-fat diet enhanced with chemical shift-encoded MRI

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Comparison of 3D spoiled-gradient multiple echo with STEAM for proton density fat fraction and fatty acid composition estimation

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Etude de modèles paramétriques pour l'estimation de la composition lipidique en spectroscopie de résonance magnétique : comparaison théorique des fonctions modèles et application in vivo

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Etude de modèles paramétriques pour l'estimation de la composition lipidique en spectroscopie de résonance magnétique : comparaison théorique des fonctions modèles et application in vivo

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Effect of the phase variation induced by eddy currents on localized spectroscopy fatty acid composition quantification and its correction

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Plasma acyl-ghrelin increases after meal initiation: a new insight

BACKGROUND/OBJECTIVES: Plasma ghrelin secretion over time in humans is characterized by pre-prandial increases and by post-prandial decreases all day long. However, some authors who measured ghrelin concentrations around meals showed a rise in plasma ghrelin concentration after meal initiation followed by the typical post-prandial decrease. In order to confirm this observation that has never been discussed, we described ghrelin profiles around four eating episodes in the morning in adult men.SUBJECTS/METHODS: Twenty normal-weight and 17 obese men were instructed to eat four fixed meals (706 kJ) 10 min long at 0800 h, 0900 h, 1000 h and 1100 h. Using frequent blood sampling, we determined plasma acyl-ghrelin concentrations around those eating episodes. Glucose, insulin and GLP-1 concentrations were also measured.RESULTS: The meals consumption induced a significant increase in plasma acyl-ghrelin concentrations 10 min after meal initiation (P<0.0001): +20.9 +/- 5.8 and +10.7 +/- 3.3 pg/ml in normal-weight and obese subjects for the first meal; +10.4 +/- 3.0 and +5.5 +/- 3.9 pg/ml in normal-weight and obese subjects for the second meal; +12.4 +/- 3.6 and +4.2 +/- 2.1 pg/ml in normal-weight and obese subjects for the third meal; and +4.4 +/- 4.1 and +3.3 +/- 2.61 pg/ml in normal-weight and obese subjects for the fourth meal.CONCLUSIONS: This study is the first to describe and discuss the post-meal initiation ghrelin increase. This finding is consistent in normal-weight and obese individuals

Effects of a breakfast spread out over time on the food intake at lunch and the hormonal responses in obese men

The effects of frequent eating on health and particularly on appetite and metabolism are unclear. We have previously shown that frequent eating decreased appetite and energy intake at the subsequent meal in lean men. In the present study, we tested the same pattern in obese subjects. Seventeen obese men participated in: (i) two sessions consisting of a breakfast consumed in one eating episode at T0 (F1), or in four isocaloric eating episodes at T0, T60, T120, and T180 min (F4), followed by an ad libitum buffet (T240) in an experimental restaurant. Subjects rated their appetite throughout the sessions. (ii) two sessions consisting of the same breakfasts F1 and F4 in a Clinical Centre, followed by a standardized meal. Blood sampling was performed to study ghrelin, glucagon-like peptide-1 (GLP-1), and metabolic kinetics. Indirect calorimetry measurements were performed. After F4, at T240 min, ghrelin concentration (P = 0.03) and hunger ratings (P < 0.001) were lower while GLP-1 concentration (P = 0.006) and satiety ratings (P = 0.02) were higher. In F4, subjects consumed at the buffet, less food in grams (P = 0.04) and less energy from low energy dense foods (P = 0.01), but total energy intakes were not different between conditions. In F4, the area under the curve was lower for insulin (P = 0.02) and non-esterified fatty acids (NEFA) (P = 0.03). Diet induced thermogenesis was reduced in F4 (P = 0.03) between T0 and T240. Even if subjective and physiological data suggest a beneficial effect of frequent eating on appetite in obese men, no effect was demonstrated on energy intake. Moreover, the decrease in diet induced thermogenesis and lipolysis, reflected by NEFA profiles, could be deleterious on energy balance in the long run