Eating behaviour traits mediate the association between satiety responsiveness and energy intake among individuals with overweight and obesity.

Whether eating behaviour traits represent factors that could explain the susceptibility to overeating in individuals with low satiety responsiveness remain to be extensively examined. This study aimed to assess if eating behaviours mediate the association between satiety responsiveness and energy intake. Baseline data from individuals with overweight or obesity (n = 303; age = 38.7 ± 8.4 years; BMI = 33.2 ± 3.4 kg/m2, 56% women) who participated in four weight-loss studies were included in this cross-sectional study. Satiety responsiveness was determined by the satiety quotient (SQ) based on fullness sensations in response to a standardized breakfast. Energy intake was self-reported in a three-day food record and measured by an ad libitum buffet meal. Eating behaviours were assessed with questionnaires. Mediation analyses adjusted for age and sex, and for underreporting for the food record, were performed using a regression-based and bootstrapping approach. The association between SQ and self-reported total energy intake was mediated by susceptibility to hunger (ß = -2.51 ± 1.26, 95% CI, -5.38 to -0.52) and its subscales, internal and external locus of hunger (ß = -2.00 ± 1.10, 95% CI, -4.50 to -0.28 and ß = -2.42 ± 1.29, 95% CI, -5.30 to -0.30, respectively). Susceptibility to hunger (ß = -2.71 ± 1.13, 95% CI, -5.29 to -0.84), internal and external locus of hunger (ß = -1.84 ± 0.95, 95% CI -4.00 to -0.30 and ß = -3.42 ± 1.31, 95% CI, -6.39 to -1.24, respectively), cues that may trigger food cravings (ß = -5.43 ± 2.91, 95% CI, -11.83 to -0.44) and state-craving as a physiological state (ß = -4.31 ± 2.51, 95%CI, -10.14 to -0.44) also mediated the association between SQ and measured energy intake. These results suggest that susceptibility to hunger and food cravings partly explained the susceptibility to overeating among individuals with low satiety responsiveness. Interventions targeting susceptibility to hunger and food cravings may thus be helpful to prevent overeating among these individuals.

A systematic review of the use of the Satiety Quotient.

The satiating efficiency of food has been increasingly quantified using the Satiety Quotient (SQ). The SQ integrates both the energy content of food ingested during a meal and the associated change in appetite sensations. This systematic review examines the available evidence regarding its methodological use and clinical utility. A literature search was conducted in six databases considering studies from 1900 to April 2020 that used SQ in adults, adolescents and children. All study designs were included. From the initial 495 references found, fifty-two were included. Of the studies included, thirty-three were acute studies (twenty-nine in adults and four in adolescents) and nineteen were longitudinal studies in adults. A high methodological heterogeneity in the application of the SQ was observed between studies. Five main utilisations of the SQ were identified: its association with (i) energy intake; (ii) anthropometric variables; (iii) energy expenditure/physical activity; (iv) sleep quality and quantity and (v) to classify individuals by their satiety responsiveness (i.e. low and high satiety phenotypes). Altogether, the studies suggest the SQ as an interesting clinical tool regarding the satiety responsiveness to a meal and its changes in responses to weight loss in adults. The SQ might be a reliable clinical indicator in adults when it comes to both obesity prevention and treatment. There is a need for more standardised use of the SQ in addition to further studies to investigate its validity in different contexts and populations, especially among children and adolescents.

Satiety responsiveness but not food reward is modified in response to an acute bout of low versus high intensity exercise in healthy adults.

To compare the effect of iso-caloric low and high intensity exercises on Satiety Quotient and Food Reward in response to a fixed meal in healthy young adults. Anthropometric measurements, body composition (BIA), aerobic capacity (VO2 max) and food preferences were assessed in 19 healthy normal-weight young adults (21 ±â€¯0.5 years old, 10 men). They randomly completed 3 experimental sessions: i) control session without exercise (CON); ii) High Intensity exercise session (HIE); iii) Low intensity exercise session (LIE). Thirty minutes after exercise or rest, then received a fixed lunch. Food reward (Leeds Food Preference Questionnaire) was assessed before and after the meal. Appetite sensations were assessed at regular intervals, SQ was calculated from the lunch meal and self-reported food intake was collected for the rest of the day. Mean body weight was 66.7 ±â€¯9.2 kg, body mass index was 22.3 ±â€¯2.9 kg/m2 and FM% was 18.7 ±â€¯6.8%. Appetite feelings did not differ between conditions and were not affected by exercise. SQ for satiety was not different between conditions. SQ hunger on CON was significantly higher than on LIE and HIE (p ≤ 0.05) with no difference between exercise conditions. SQ for desire to eat was significantly higher on CON versus HIE (p ≤ 0.01) with no differences between CON and LIE and between exercise sessions. SQ PFC was significantly lower on HIE compared with CON (p = 0.02) with no differences between LIE and CON and between LIE and HIE. Food reward was not significantly different between the three condition as well as self-reported total food and macronutrient intake for the rest of the days. Acute exercise, depending on its intensity, might affect the satiating response to food intake in healthy adults, without altering food reward.

The effects of gelled konjac glucomannan fibre on appetite and energy intake in healthy individuals: a randomised cross-over trial.

Konjac glucomannan (KGM) is a viscous dietary fibre that can form a solid, low-energy gel when hydrated and is commonly consumed in a noodle form (KGM-gel). Increased meal viscosity from gel-forming fibres have been associated with prolonged satiety, but no studies to date have evaluated this effect with KGM-gel. Thus, our objective was to evaluate subsequent food intake and satiety of KGM-gel noodles when replacing a high-carbohydrate preload, in a dose-response manner. Utilising a randomised, controlled, cross-over design, sixteen healthy individuals (twelve females/four males; age: 26·0 (sd 11·8) years; BMI: 23·1 (sd 3·2) kg/m2) received 325 ml volume-matched preloads of three KGM-gel noodle substitution levels: (i) all pasta with no KGM-gel (1849 kJ (442 kcal), control), half pasta and half KGM-gel (1084 kJ (259 kcal), 50-KGM) or no pasta and all KGM-gel (322 kJ (77 kcal), 100-KGM). Satiety was assessed over 90 min followed by an ad libitum dessert. Compared with control, cumulative energy intake was 47 % (-1761 kJ (-421 kcal)) and 23 % (-841 kJ (-201 kcal)) lower for 100-KGM and 50-KGM, respectively (both P<0·001), but no differences in subsequent energy intake was observed. Ratings of hunger were 31 % higher (P=0·03) for 100-KGM when compared with control, and were 19 % lower (P=0·04) for fullness and 28 % higher (P=0·04) for prospective consumption when comparing 100-KGM to 50-KGM. Palatability was similar across all treatments. Replacement of a high-carbohydrate preload with low-energy KGM-gel noodles did not promote additional food intake despite large differences in energy. The energy deficit incurred from partial KGM-gel substitution may have relevance in weight loss regimens, and should be further evaluated beyond the healthy population.

Impact of a non-restrictive satiating diet on anthropometrics, satiety responsiveness and eating behaviour traits in obese men displaying a high or a low satiety phenotype.

The aim of this study was to evaluate the impact of a non-restrictive satiating diet in men displaying various degrees of satiety efficiency. In all, sixty-nine obese men aged 41·5 (sd 5·7) years were randomly assigned to a control (10-15, 55-60 and 30 % energy as protein, carbohydrate and lipid, respectively; n 34) or satiating (20-25, 45-50 and 30-35 % energy as protein, carbohydrate and lipid, respectively; n 35) diet for 16 weeks, and were classified as having a low (LSP) or high (HSP) satiety phenotype. Both diets were consumed ad libitum. Changes in body weight, BMI, percent fat mass, waist circumference, satiety responsiveness and eating behaviour traits were assessed following the intervention. Dropout rates were higher in the control diet (44·1 %) compared with the satiating diet (8·6 %). Decreases in body weight, BMI and waist circumference were significant in both groups, yet HSP individuals lost more body weight than LSP individuals (P=0·048). Decreases in % fat mass were greater in the satiating diet (LSP: -2·1 (sd 2·1) %; P<0·01 and HSP: -3·0 (sd 2·5) %; P<0·001) compared with the control diet (LSP: -1·1 (sd 2·5) % and HSP: -1·3 (sd 2·6) %) (P=0·034). Satiety responsiveness was markedly improved in the satiating diet, whereas no significant changes were observed in the control group. Changes in dietary restraint (+3·3 (sd 2·9) to +7·2 (sd 5·5)), flexible control (+0·9 (sd 1·4) to +2·3 (sd 2·7)), rigid control (+2·2 (sd 1·5) to +2·5 (sd 2·8)), disinhibition (-2·8 (sd 3·7) to -3·2 (sd 2·6)) and susceptibility to hunger (-2·7 (sd 4·1) to -4·6 (sd 3·9)) were similar between the diets. Compared with the control diet, the satiating diet favoured adherence, decreased % fat mass and improved satiety responsiveness in both HSP and LSP individuals.

The effects of partial sleep restriction and altered sleep timing on appetite and food reward.

We examined the effects of partial sleep restriction (PSR) with an advanced wake-time or delayed bedtime on measures of appetite, food reward and subsequent energy intake (EI). Twelve men and 6 women (age: 23 ± 4 years, body fat: 18.8 ± 10.1%) participated in 3 randomized crossover sessions: control (habitual bed- and wake-time), 50% PSR with an advanced wake-time and 50% PSR with a delayed bedtime. Outcome variables included sleep architecture (polysomnography), ad libitum EI (validated food menu), appetite sensations (visual analogue scales), satiety quotient (SQ; mm/100 kcal) and food reward (Leeds Food Preference Questionnaire and the relative-reinforcing value (RRV) of preferred food task). Increased fasting and post-standard breakfast appetite ratings were noted following PSR with an advanced wake-time compared to the control and PSR with a delayed bedtime sessions (Fasting hunger ratings: 77 ± 16 vs. 65 ± 18 and 64 ± 16; P = 0.01; Post-meal hunger AUC: 5982 ± 1781 vs. 4508 ± 2136 and 5198 ± 2201; P = 0.03). Increased explicit wanting and liking for high- relative to low-fat foods were also noted during the advanced wake-time vs. control session (Explicit wanting: -3.5 ± 12.5 vs. -9.3 ± 8.9, P = 0.01; Explicit liking: -1.6 ± 8.5 vs. -7.8 ± 9.6, P = 0.002). No differences in the RRV of preferred food, SQ and ad libitum lunch intake were noted between sessions. These findings suggest that appetite sensations and food reward are increased following PSR with an advanced wake-time, rather than delayed bedtime, vs. CONTROL: However, this did not translate into increased EI during a test meal. Given the increasing prevalence of shift workers and incidences of sleep disorders, additional studies are needed to evaluate the prolonged effects of voluntary sleep restriction with altered sleep timing on appetite and EI measurements.

Differing effects of high-fat or high-carbohydrate meals on food hedonics in overweight and obese individuals.

Although the effects of dietary fat and carbohydrate on satiety are well documented, little is known about the impact of these macronutrients on food hedonics. We examined the effects of ad libitum and isoenergetic meals varying in fat and carbohydrate on satiety, energy intake and food hedonics. In all, sixty-five overweight and obese individuals (BMI=30·9 (sd 3·8) kg/m2) completed two separate test meal days in a randomised order in which they consumed high-fat/low-carbohydrate (HFLC) or low-fat/high-carbohydrate (LFHC) foods. Satiety was measured using subjective appetite ratings to calculate the satiety quotient. Satiation was assessed by intake at ad libitum meals. Hedonic measures of explicit liking (subjective ratings) and implicit wanting (speed of forced choice) for an array of HFLC and LFHC foods were also tested before and after isoenergetic HFLC and LFHC meals. The satiety quotient was greater after ad libitum and isoenergetic meals during the LFHC condition compared with the HFLC condition (P=0·006 and P=0·001, respectively), whereas ad libitum energy intake was lower in the LFHC condition (P<0·001). Importantly, the LFHC meal also reduced explicit liking (P<0·001) and implicit wanting (P=0·011) for HFLC foods compared with the isoenergetic HFLC meal, which failed to suppress the hedonic appeal of subsequent HFLC foods. Therefore, when coupled with increased satiety and lower energy intake, the greater suppression of hedonic appeal for high-fat food seen with LFHC foods provides a further mechanism for why these foods promote better short-term appetite control than HFLC foods.

Impact of nutritional labelling on 10-d energy intake, appetite perceptions and attitudes towards food.

The purpose of this study was to investigate the impact of nutritional labelling on energy intake, appetite perceptions and attitudes towards food. During a 10-d period, seventy normal-weight (BMI<25 kg/m2) and seventy-one obese women (BMI≥30 kg/m2) were given three meals per d under ad libitum conditions. Participants were randomly assigned to one of three experimental labelling groups in which the only difference was the label posted on lunch meal entrée: (1) low-fat label, (2) energy label (energy content of the entrée and average daily needs) and (3) no label (control). Average energy intake was calculated by weighing all foods before v. after daily consumption. Hunger and fullness perceptions were rated on visual analogue scales immediately before and after each meal. Satiety efficiency was assessed through the calculation of the satiety quotient (SQ). The appreciation and perceived healthiness of the lunch entrées were rated on eight-point Likert scales. There was no difference in energy intake, SQ and attitudes towards food between the three labelling groups. Fasting hunger perception was higher in the low-fat label group compared with the two others groups (P=0·0037). No interactions between labelling groups and BMI categories were observed. In conclusion, although labelling does not seem to influence energy intake, a low-fat label may increase women's fasting hunger perceptions compared with an energy label or no label.

Satiety quotient linked to food intake and changes in anthropometry during menopause: a MONET Study.

OBJECTIVES: It is unknown whether the satiety quotient (SQ) differs across the menopausal transition, and whether changes in SQ are related to changes in anthropometric/body composition variables. The objective of this study was to evaluate the changes in SQ and its association with energy intake and changes in anthropometric/body composition variables across the menopausal transition. METHODS: At baseline, 102 premenopausal women (aged 49.9 ± 1.9 years, body mass index 23.3 ± 2.2 kg/m(2)) took part in a 5-year observational, longitudinal study. Body composition (DXA), appetite (visual analog scales), energy and macronutrient intakes (ad libitum lunch and 7-day food diary) were assessed annually. The SQ (mm/100 kcal) was calculated at 60 and 180 min post-breakfast consumption. RESULTS: Overall, the SQ increased at years 3 and 4 (p = 0.01-0.0001), despite no significant differences between menopausal status groups. Lower fullness, prospective food consumption and mean SQ values predicted overall increases in lunch energy and macronutrient intakes (p = 0.04-0.01), whereas only prospective food consumption and fullness SQ predicted energy intake and carbohydrate intake, respectively, when assessed with food diaries (p = 0.01). Delta SQs were negatively correlated with changes in waist circumference (p = 0.03-0.02), whereas delta SQs were positively (p = 0.04) and negatively (p = 0.02) associated with delta fat mass between years 1 and 5, and years 4 and 5, respectively. CONCLUSION: These results suggest that variations in SQ across the menopausal transition are related to energy and macronutrient intakes and coincide with changes in body composition and waist circumference.

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

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.

Harina de cáscara de zanahorias como ingrediente en la elaboración de galletas

En el presente estudio se evalúa la incorporación de cáscaras de zanahoria como ingrediente en galletas en diferentes concentraciones, de esta manera se pueden disminuir los desperdicios además de aprovechar nutrientes, compuestos bioactivos y fibra dietética de las cáscaras. Se recolectaron cáscaras de zanahorias, se lavaron, deshidrataron a 60°C por 24 horas y posteriormente de molieron finamente para obtener harina de cáscara de zanahoria (HCZ). Se desarrollaron galletas con la incorporación de 0, 5, 10 y 20% de HCZ en reemplazo de harina (Muestras CZ0, CZ5, CZ10 y CZ20 respectivamente). Se evaluó la preferencia y aceptabilidad sensorial de las muestras de galletas, mediante prueba de ordenamiento y escala hedónica de 9 puntos por parámetros (apariencia, color, aroma, sabor, textura, aceptabilidad general) respectivamente. También se evaluó la saciedad producida por su consumo mediante "Cociente de Saciedad" (CS) que utiliza la Escala Visual Análoga (EVA) para cuantificar el estado de saciedad en diferentes tiempos. Se determinó el contenido de fibra dietética (FD) en la HCZ y en las muestras de galletas por método enzimático-gravimétrico. Los resultados demostraron que la muestra CZ20 logró la primera preferencia sensorial y la mayor aceptabilidad sensorial en forma significativa (p<0.05). La incorporación de HCZ en galletas produjo aumento del contenido de fibra dietética y del CS. En base a los resultados obtenidos se concluyó que la mejor opción resultó ser la galleta con 20% de HCZ, ya que sensorialmente es la de mayor preferencia y de mayor aceptabilidad, contiene más fibra dietética y provoca más saciedad.

In the present study, the incorporation of carrot peels as an ingredient in cookies in different concentrations is evaluated, in this way, waste can be reduced in addition to taking advantage of nutrients, bioactive compounds, and dietary fiber from the peels. Carrot peels were collected, washed, dehydrated at 60°C for 24 hours, and then finely ground to obtain carrot peel flour (CPF). Cookies were developed with the incorporation of 0, 5, 10, and 20% of CPF in replacement of flour (Samples CZ0, CZ5, CZ10, and CZ20 respectively). The preference and sensory acceptability of the cookies samples were evaluated using an an-Ranking test and a 9-point Hedonic Scale by parameters (appearance, color, aroma, flavor, texture, general acceptability) respectively. The satiety produced by its consumption was also evaluated through the "Satiety Quotient" (SQ) which uses the Visual Analog Scale (VAS) to quantify the state of satiety at different times. The dietary fiber (DF) content in the CPF and in the cookies samples was determined by the enzymatic-gravimetric method. The results showed that the CZ20 sample achieved the first sensory preference and the highest sensory acceptability in a significant way (p<0.05). The incorporation of CPF in cookies produced an increase in the content of dietary fiber and SQ. Based on the results obtained, it was concluded that the best option turned out to be the cookie with 20% CPF, since sensorially it is the most preferred and most acceptable, contains more dietary fiber and causes more satiety than the other samples.

Macronutrient manipulations of cheese resulted in lower energy content without compromising its satiating capacity.

Manipulation of food's macronutrient composition in order to reduce energy content without compromising satiating capacity may be helpful in body weight control. For cheeses, substituting fat with protein may provide such opportunity. We aimed at examining the acute effect of cheeses with different macronutrient compositions on accumulated energy intake and subjective appetite sensation. A total of thirty-nine normal-weight (average BMI 24·4 kg/m2) men and women completed the partly double-blind, randomised crossover study with high-protein/low-fat (HP/LF, 696 kJ), high-protein/high-fat (HP/HF, 976 kJ) and low-protein/high-fat (LP/HF, 771 kJ) cheeses. After overnight fasting, 80 g cheese were served with 70 g bread, 132 g juice and 125 g coffee/tea/water. Ad libitum spaghetti bolognaise was served after 3 h and energy intake assessed. Subjective appetite ratings were assessed using visual analogue scales. Composite appetite scores were calculated and evaluated relatively to energy intake. Total accumulated energy intake was 188·3 (se 97·4) kJ lower when consuming the HP/LF compared with the HP/HF (P ≤ 0·05), but, compared with the LP/HF cheese, the difference was not significant (177·0 (se 100·4) kJ lower; P = 0·08). In relation to energy intake, the composite appetite score was lower when consuming the HP/LF compared with the HP/HF (P = 0·003) and the LP/HF (P = 0·007) cheeses. Thereby, no compensatory eating following consumption of the HP/LF compared with the HP/HF cheese was found. The HP/LF cheese resulted in an increased feeling of satiety in relation to its lower energy content compared with both HP/HF and LP/HF cheeses.

Weak Satiety Responsiveness Is a Reliable Trait Associated with Hedonic Risk Factors for Overeating among Women.

Some individuals exhibit a weak satiety response to food and may be susceptible to overconsumption. The current study identified women showing consistently low or high satiety responses to standardised servings of food across four separate days and compared them on behavioural, psychological and physiological risk factors for overeating and future weight gain. In a crossover design, 30 female participants (age: 28.0 ± 10.6; body mass index (BMI): 23.1 ± 3.0) recorded sensations of hunger in the post-prandial period following four graded energy level breakfasts. Satiety quotients were calculated to compare individuals on satiety responsiveness across conditions. Body composition, resting metabolic rate (RMR), energy intake, food reward and craving, and eating behaviour traits were assessed under controlled laboratory conditions. A distinct low satiety phenotype (LSP) was identified with good consistency across separate study days. These individuals had a higher RMR, greater levels of disinhibition and reported feeling lower control over food cravings. Further, they consumed more energy and exhibited greater wanting for high-fat food. The inverse pattern of characteristics was observed in those exhibiting a consistently high satiety phenotype (HSP). Weak satiety responsiveness is a reliable trait identifiable using the satiety quotient. The LSP was characterised by distinct behavioural and psychological characteristics indicating a risk for overeating, compared to HSP.