The impact of exercise on food-related inhibitory control- do calories, time of day, and BMI matter? Evidence from an event-related potential (ERP) study.

A growing body of research suggests exercise improves inhibitory control functions. We tested if exercise-related inhibitory control benefits extend to food-related inhibitory control and differ by calorie content, time of day, and weight status. One hundred thirty-eight individuals were pseudo-randomly assigned to a morning or evening group. Each subject participated in two lab sessions where they completed questionnaires (rest session) or walked on a treadmill at 3.8mph (exercise session) for 45 min. After each session, participants completed both a high-calorie and low-calorie go/no-go task while N2 and P3 event-related potentials (ERP), both neural indicators of inhibitory control, were measured. Participants also rated food images for valence and arousal. While N2 and P3 difference amplitudes were larger to high-calorie than low-calorie foods, neither exercise nor time of day affected results. Individuals had faster response times after exercise without decreases in accuracy. Arousal and valence for high-calorie foods were lower after exercise and lower for all foods after morning compared to evening exercise. In a subset of individuals with obesity and normal-weight individuals, individuals with obesity had larger N2 difference amplitudes after morning exercise, while normal-weight individuals had larger P3 difference amplitudes to high-calorie foods after exercise. Results suggest moderate exercise did not affect food-related inhibitory control generally, although morning exercise may be beneficial in improving early recruitment of food-related inhibitory control in individuals with obesity. Moderate exercise, particularly in the morning, may also help manage increased attention allocated to food.

Respirable dust and crystalline silica concentrations among workers at a brick kiln in Bhaktapur, Nepal.

Exposure to respirable dust and crystalline silica (SiO2) has been linked to chronic obstructive pulmonary disease, silicosis, cancer, heart disease, and other respiratory diseases. Relatively few studies have measured respirable dust and SiO2 concentrations among workers at brick kilns in low- and middle-income countries. The purpose of this study was to measure personal breathing zone (PBZ) respirable dust and SiO2 concentrations among workers at one brick kiln in Bhaktapur, Nepal. A cross-sectional study was conducted among 49 workers in five job categories: administration, fire master, green (unfired) brick hand molder, green brick machine molder, and top loader. PBZ air samples were collected from each worker following Methods 0600 (respirable dust) and 7500 (respirable crystalline SiO2: cristobalite, quartz, tridymite) of the U.S. National Institute for Occupational Safety and Health. Eight-hour time-weighted average (TWA) respirable dust and quartz concentrations were also calculated. SiO2 percentage was measured in one bulk sample each of wet clay, the release agent used by green brick hand molders, and top coat soil at the brick kiln. The geometric mean (GM) sample and TWA respirable dust concentrations were 0.20 (95% confidence interval [CI]: 0.16, 0.27) and 0.12 (95% CI: 0.09, 0.16) mg/m3, respectively. GM sample and TWA quartz concentrations were 15.28 (95% CI: 11.11, 21.02) and 8.60 (95% CI: 5.99, 12.34) µg/m3, respectively. Job category was significantly associated with GM sample and TWA respirable dust and quartz concentrations (all p < 0.0001). Top loaders had the highest GM sample and TWA respirable dust concentrations of 1.49 and 0.99 mg/m3, respectively. Top loaders also had the highest GM sample and TWA quartz concentrations of 173.08 and 114.39 µg/m3, respectively. Quartz percentages in bulk samples were 16%-27%. Interventions including using wet methods to reduce dust generation, administrative controls, personal protective equipment, and education and training should be implemented to reduce brick kiln worker exposures to respirable dust and SiO2.

No significant salt or sweet taste preference or sensitivity differences following ad libitum consumption of ultra-processed and unprocessed diets: a randomized controlled pilot study.

Ultra-processed food consumption has increased worldwide, yet little is known about the potential links with taste preference and sensitivity. This exploratory study aimed to (i) compare sweet and salty taste detection thresholds and preferences following consumption of ultra-processed and unprocessed diets, (ii) investigate whether sweet and salty taste sensitivity and preference were associated with taste substrates (i.e. sodium and sugar) and ad libitum nutrient intake, and (iii) examine associations of taste detection thresholds and preferences with blood pressure (BP) and anthropometric measures following consumption of ultra-processed and unprocessed diets. In a randomized crossover study, participants (N = 20) received ultra-processed or unprocessed foods for 2 weeks, followed by the alternate diet. Baseline food intake data were collected prior to admission. Taste detection thresholds and preferences were measured at the end of each diet arm. Taste-substrate/nutrient intake, body mass index (BMI), and body weight (BW) were measured daily. No significant differences were observed in participant salt and sweet detection thresholds or preferences after 2 weeks on ultra-processed or unprocessed diets. There was no significant association between salt and sweet taste detection thresholds, preferences, and nutrient intakes on either diet arm. A positive correlation was observed between salt taste preference and systolic BP (r = 0.59; P = 0.01), BW (r = 0.47, P = 0.04), and BMI (r = 0.50; P = 0.03) following consumption of the ultra-processed diet. Thus, a 2-week consumption of an ultra-processed diet does not appear to acutely impact sweet or salty taste sensitivity or preference. Trial Registration: ClinicalTrials.gov Identifier NCT03407053.

Age-related differences in food-specific inhibitory control: Electrophysiological and behavioral evidence in healthy aging.

The number of older adults in the United States is estimated to nearly double from 52 million to 95 million by 2060. Approximately 80-85% of older adults are diagnosed with a chronic health condition. Many of these chronic health conditions are influenced by diet and physical activity, suggesting improved diet and eating behaviors could improve health-related outcomes. One factor that might improve dietary habits in older adults is food-related inhibitory control. We tested whether food-related inhibitory control, as measured via behavioral data (response time, accuracy) and scalp-recorded event-related potentials (ERP; N2 and P3 components), differed between younger and older adults over age 55. Fifty-nine older adults (31 females [52.5%], Mage = 64, SDage = 7.5) and 114 younger adults (82 females [71.9%], Mage = 20.8) completed two go/no-go tasks, one inhibiting to high-calorie stimuli and one inhibiting to low-calorie stimuli, while electroencephalogram (EEG) data were recorded. Older adults had slower overall response times than younger adults, but this was not specific to either food task. There was not a significant difference in accuracy between younger and older adults, but both groups' accuracy and response times were significantly better during the high-calorie task than the low-calorie task. For both the N2 and P3 ERP components, younger adults had larger no-go ERP amplitudes than older adults, but this effect was not food-specific, reflecting overall generalized lower inhibitory control processing in older adults. P3 amplitude for the younger adults demonstrated a specific food-related effect (greater P3 amplitude for high-calorie no-go than low-calorie no-go) that was not present for older adults. Findings support previous research demonstrating age-related differences in inhibitory control though those differences may not be specific to inhibiting towards food.

Body shape perception in men and women without obesity during caloric restriction: a secondary analysis from the CALERIE study.

OBJECTIVE: To examine body shape perception in 218 adults without obesity or history of eating disorders during caloric restriction (CR). METHODS: Comprehensive Assessment of Long-term Effects of Reducing Intake of Energy (CALERIE) is a 2-year, randomized clinical trial using a 2:1 assignment (CR, 25% reduction in calories; Control, typical diet). For this secondary analysis, we examined perceived body shape using the Body Shape Questionnaire (BSQ). Analyses of BSQ scores are reported by group, over time, by sex, and by BMI. Data for body fat percentage, symptoms of depression, food cravings, maximal oxygen consumption, and stress were analyzed for their association with BSQ scores. RESULTS: Compared to control, CR reduced BSQ scores. Women tended to have greater concern with body shape than men across all measurement times. There was no difference in change in BSQ scores at 12 or 24 months between those with a BMI < 25 kg/m2 or ≥ 25 kg/m2. Change in body fat percentage was most correlated with change in BSQ score from 0 to 12 (r = 0.39) and 0-24 months (r = 0.38). For change in BSQ score, Akaike/ Bayesian information criterion (AIC/BIC) found that the model of best fit included the following three change predictors: change in body fat percentage, depression symptoms, and food cravings. For 0-12 months, AIC/BIC = 1482.0/1505.6 and for 0-24 months AIC/BIC = 1364.8/1386.5. CONCLUSIONS: CR is associated with reduced concern for body shape in men and women without obesity and with no history of eating disorders. Body shape perception among this sample was complex and influenced by multiple factors. LEVEL OF EVIDENCE: Level I, randomized controlled trial.

Testing the relationship between inhibitory control and soda consumption: An event-related potential (ERP) study.

The intake of sugar-sweetened beverages (SSB) may detrimentally influence health outcomes. Drinking less soda may help manage SSB consumption, as soft drinks are a top contributor to SSB intake. One cognitive factor that may influence soda consumption is inhibitory control, or the ability to withhold a dominant response in order to correctly respond to one's environment. Increased inhibitory control plays a role in decreasing consumption of high-calorie foods and strengthening inhibitory control may help individuals manage their food intake. However, neural response to soda beverages versus traditional non-sweetened beverages, such as water, and how it relates to soda consumption is unknown. In a sample of 116 healthy individuals (M = 20.56; SD = 2.08; 47.4% female), we measured soda consumption and tested event-related potential (ERP) measures of inhibitory control, including the N2 and P3 components, during soda-specific and neutral comparison go/no-go tasks. Female participants consumed less soda on average than males, and as participants got older, they consumed less soda. Participants showed faster response times and higher accuracy on the soda-specific go/no-go task compared to the neutral go/no-go task. ERP results indicated inhibitory control was greater when individuals withheld dominant responses to soda stimuli rather than neutral stimuli. Neither N2 no-go amplitude on the soda-specific go/no-go task nor P3 no-go amplitude on the soda-specific task predicted measures of soda intake. Results suggest greater inhibitory control resources are required when withholding responses to soda beverages compared to neutral stimuli, but inhibitory control ERPs did not predict day-to-day soda intake.

The relationship between acute stress and neurophysiological and behavioral measures of food-related inhibitory control: An event-related potential (ERP) study.

Stress influences many health-related behaviors including diet and nutrition intake, often resulting in increased calorie intake, fewer healthy eating behaviors, and poorer nutrition. Food intake is modulated by inhibitory control and has important implications for our physical, mental, and emotional health. Yet, little is known about the relationship between stress and food-related inhibitory control. We tested the influence of a short-term experimental stressor on behavioral and event-related potential (ERP; N2 and P3 components) measures of food-related inhibitory control. Ninety-seven healthy participants were randomly assigned to complete the Trier Social Stress Test (TSST) (n = 48, 27 females [52.9%]) or a neutral control condition (n = 49, 35 females [70%]) immediately followed by food-specific go/no-go and neutral go/no-go tasks while electroencephalogram (EEG) data were recorded. Stress levels were successfully manipulated, with heightened self-report and physiological measures (heart rate and systolic blood pressure) of the stress response in individuals who completed the TSST compared to control. As expected, the high calorie food-specific go/no-go task elicited larger N2 amplitude than the neutral task. N2 component amplitude was also significantly larger following the TSST relative to the control task. There were no significant between-group or task differences for P3 amplitude or behavioral measures. Findings suggest heightened N2 amplitude following psychological stress that is not specific to food or inhibition processes and may reflect heightened arousal following stress. Future research in individuals with overweight/obesity or experiencing chronic stress will further clarify the role of stress in food-related inhibitory control.

To play or not to play? The relationship between active video game play and electrophysiological indices of food-related inhibitory control in adolescents.

Sedentary behaviors, such as computer use and sedentary video games, are barriers to physical activity, contribute to overweight and obesity among adolescents, and can adversely affect eating behaviors. Active video games may increase daily physical activity levels among adolescents and improve food-related inhibitory control. We compared the effects of acute bouts of active and sedentary video gaming on event-related potential (ERP) indices of food-related inhibitory control, energy expenditure, and ad libitum eating. In a within-subjects design, 59 adolescent participants (49% female, Mage  = 13.29 ± 1.15) completed two separate counterbalanced, 60-min long video gaming sessions separated by seven days. Immediately after, participants completed two go/no-go tasks with high- and low-calorie images and N2 and P3 ERP amplitudes were measured. Participants also completed a Stroop task and were given high- and low-calorie snacks to consume ad libitum. Results indicated that active relative to sedentary video games significantly increased energy expenditure on multiple measures (e.g., METs, heart rate, kcals burned) and participants consumed more calories after the active compared to the sedentary video game session. N2 amplitudes were larger when participants inhibited to high- compared to low-calorie foods, suggesting that high-calorie foods necessitate increased the recruitment of inhibitory control resources; however, there were non-significant differences for the N2 or P3 amplitudes, accuracy or response times, and Stroop performance between active versus sedentary video game sessions. Overall, sixty minutes of active video gaming increased energy expenditure and food consumption but did not significantly alter neural or behavioral measures of inhibitory control to food stimuli.

A direct comparison between ERP and fMRI measurements of food-related inhibitory control: Implications for BMI status and dietary intake.

Obesity and maintaining a healthy diet have important implications for physical and mental health. One factor that may influence diet and obesity is inhibitory control. We tested how N2 and P3 amplitude, event-related potential (ERP) components that reflect inhibitory control, and functional magnetic resonance imaging (fMRI) activity in brain regions associated with inhibitory control differed toward high- and low-calorie food stimuli across BMI status. We also assessed the relationship between neural indices of food-related inhibitory control and laboratory and daily food intake. Fifty-four individuals (17 normal-weight; 18 overweight; 19 individuals with obesity) completed two food-based go/no-go tasks (one with high- and one with low-calorie foods as no-go stimuli), once during ERP data acquisition and once during fMRI data acquisition. After testing, participants were presented with an ad libitum weighed food buffet. Participants also recorded their food intake using the Automated Self-Administered 24-hour Dietary Recall (ASA24) system across four days. Individuals recruited more inhibitory control when withholding responses towards high-compared to low-calorie foods, although this effect was more consistent for N2 than P3 or fMRI assessments. BMI status did not influence food-related inhibitory control. A larger inhibitory response as measured by N2 amplitude was related to increased ASA24 food intake; P3 amplitude and fMRI region of interest activity did not predict ASA24 intake; neither method predicted food intake from the buffet. ERP and fMRI measurements show similar neural responses to food, although N2 amplitude may be somewhat more sensitive in detecting differences between food types and predicting self-reports of food intake.

The utility of event-related potentials (ERPs) in understanding food-related cognition: A systematic review and recommendations.

Daily dietary decisions have the potential to impact our physical, mental, and emotional health. Event-related potentials (ERPs) can provide insight into cognitive processes, such as attention, working memory, and inhibitory control, that may influence the food-related decisions we make on a daily basis. We conducted a systematic review of the food-related cognition and ERP research in order to summarize the extant literature, identify future research questions, synthesize how food-related ERP components relate to eating habits and appetite, and demonstrate the utility of ERPs in examining food-related cognition. Forty-three articles were systematically extracted. In general, results indicated food cues compared to less palatable foods or neutral cues elicited greater ERP amplitudes reflecting early or late attention allocation (e.g., increased P2, P3, late positive potential amplitudes). Food cues were associated with increased frontocentral P3 and N2 ERP amplitudes compared to neutral or less palatable food cues, suggesting increased recruitment of inhibitory control and conflict monitoring resources. However, there was significant heterogeneity in the literature, as experimental tasks, stimuli, and examined ERP components varied widely across studies, and therefore replication studies are needed. In-depth research is also needed to establish how food-related ERPs differ by BMI groups and relate to real-world eating habits and appetite, in order to establish the ecological validity.

A randomized controlled trial to study the effects of breakfast on energy intake, physical activity, and body fat in women who are nonhabitual breakfast eaters.

PURPOSE: The purpose of this study was to determine the effects of eating breakfast on energy intake, physical activity, body weight, and body fat in women who are nonhabitual breakfast eaters over a four-week period. METHODS: Forty-nine women who were nonhabitual breakfast-eaters were randomized to one of two conditions: breakfast or no breakfast. Breakfast eaters were required to eat at least 15% of their daily energy requirement before 8:30 a.m. Non-breakfast eaters did not consume any energy until after 11:30 a.m. Weight and body fat were assessed at baseline and after four weeks of intervention. Body fat was measured by dual energy x-ray absorptiometry (DXA). Participants completed seven 24-hour recalls to assess dietary intake during the intervention. Physical activity was measured by accelerometry for 32 consecutive days. RESULTS: On average, the participants randomized to eat breakfast consumed 266 ± 496 (F = 12.81; P < 0.01) more calories per day over the course of the study and weighed 0.7 ± 0.8 kg (F = 7.81; p < 0.01) more at the end of the intervention. There was no observed caloric compensation at subsequent meals and no change in self-reported hunger or satiety. There was also no physical activity compensation with the addition of breakfast. CONCLUSION: The findings of our study showed that requiring non-breakfast eaters to eat breakfast resulted in higher caloric intake and weight gain. Future research should evaluate this relationship for a longer period of time to see if adding breakfast to the diet of women who generally do not eat breakfast results in adaptive behavior change over time.

Reduced Sleep Acutely Influences Sedentary Behavior and Mood But Not Total Energy Intake in Normal-Weight and Obese Women.

Using a crossover design, 22 normal-weight and 22 obese women completed two free-living sleep conditions: (a) Normal Sleep: night of ~8 hr time in bed; and (b) Reduced Sleep: night of < 5 hr time in bed). Outcome measures were energy intake, physical activity and sedentary time, and mood. Sleep time was 7.7 ± 0.3 and 4.8 ± 0.2 hrs during the Normal Sleep and Reduced Sleep conditions, respectively (F = 1791.94; p < 0.0001). Energy intake did not differ between groups or as a function of sleep condition (F = 2.46; p = 0.1244). Sedentary time was ~ 30 min higher after the Reduced Sleep condition (F = 4.98; p = 0.0318); other physical activity outcomes were not different by condition (p > 0.05). Total mood score, depression, anger, vigor, fatigue, and confusion were worse after Reduced Sleep (p < 0.05). Reducing sleep acutely and negatively influenced sedentary time and mood in normal-weight and obese women.

Test-retest reliability of the Bod Pod: the effect of multiple assessments.

The Bod Pod uses air-displacement plethysmography to estimate body fat percentage (BF%). This study was designed to assess the test-retest reliability of the Bod Pod. The study included 283 women (M age = 41.0 yr., SD = 3.0). Each participant was tested at least twice in the Bod Pod. Results showed no significant mean difference between the test and the retest. The intraclass correlation coefficient (ICC) was .991. However, the absolute value of the initial trial differences (absolute mean difference) was .96 (SD = .90). A third assessment of BF% was taken when the initial trial difference was greater than 1 percentage point, and the two closest values were compared. This strategy resulted in a significant decrease in the absolute mean difference, from .96 to .55 percentage point, and ICC increased to .998. The Bod Pod appears to measure body fat percentage reliably; however, findings suggest that multiple trials may be necessary to detect small treatment effects.

Cardiorespiratory fitness and hip bone mineral density in women: a 6-year prospective study.

Cross-sectional studies and short term interventions focusing on fitness and bone mineral density (BMD) are common. However, few investigations have studied the effect of fitness on BMD over an extended period of time. The present study was conducted to determine the extent to which cardiorespiratory fitness influences risk of BMD loss at the hip over 6 yr. A prospective cohort design was used with 245 healthy, middle-aged women. Hip BMD was assessed using dual energy x-ray absorptiometry. Calcium and vitamin D were measured using the Block Food Frequency Questionnaire. Menopause status was measured by a questionnaire. Results showed that fit and unfit women experienced similar changes in hip BMD over time. Specifically, unfit women experienced a non-significant 7% increased risk of losing hip BMD compared to their counterparts (RR = 1.07, 95% CI = 0.66, 1.73). Adjusting statistically for differences in age, initial body weight, and hip BMD, weight change, menopause status, calcium and vitamin D intake, and time between assessments had little effect on the relationship. Fitness level did not influence risk of hip BMD loss over time.

The Effects of a High-Carbohydrate versus a High-Fat Shake on Biomarkers of Metabolism and Glycemic Control When Used to Interrupt a 38-h Fast: A Randomized Crossover Study.

This study aimed to determine the impact of various fast-interrupting shakes on markers of glycemic control including glucose, ß-hydroxybutyrate (BHB), insulin, glucagon, GLP-1, and GIP. Twenty-seven sedentary adults (twelve female, fifteen male) with overweight or obesity completed this study. One condition consisted of a 38-h water-only fast, and the other two conditions repeated this, but the fasts were interrupted at 24 h by either a high carbohydrate/low fat (HC/LF) shake or an isovolumetric and isocaloric low carbohydrate/high fat (LC/HF) shake. The water-only fast resulted in 135.3% more BHB compared to the HC/LF condition (p < 0.01) and 69.6% more compared to the LC/HF condition (p < 0.01). The LC/HF condition exhibited a 38.8% higher BHB level than the HC/LF condition (p < 0.01). The area under the curve for glucose was 14.2% higher in the HC/LF condition than in the water condition (p < 0.01) and 6.9% higher compared to the LC/HF condition (p < 0.01), with the LC/HF condition yielding 7.8% more glucose than the water condition (p < 0.01). At the 25-h mark, insulin and glucose-dependent insulinotropic polypeptide (GIP) were significantly elevated in the HC/LF condition compared to the LC/HF condition (p < 0.01 and p = 0.02, respectively) and compared to the water condition (p < 0.01). Furthermore, insulin, GLP-1, and GIP were increased in the LC/HF condition compared to the water condition at 25 h (p < 0.01, p = 0.015, and p < 0.01, respectively). By the 38-h time point, no differences were observed among the conditions for any of the analyzed hormones. While a LC/HF shake does not mimic a fast completely, it does preserve some of the metabolic changes including elevated BHB and glucagon, and decreased glucose and insulin compared to a HC/LF shake, implying a potential for improved metabolic health.

Differential Inflammatory Cytokine Elaboration in Serum from Brick Kiln Workers in Bhaktapur, Nepal.

Previous studies involving workers at brick kilns in the Kathmandu Valley of Nepal have investigated chronic exposure to hazardous levels of fine particulate matter (PM2.5) common in ambient and occupational environments. Such exposures are known to cause and/or exacerbate chronic respiratory diseases, including chronic obstructive pulmonary disease (COPD) and asthma. However, there is a paucity of data regarding the status of systemic inflammation observed in exposed workers at brick manufacturing facilities within the country. In the current study, we sought to elucidate systemic inflammatory responses by quantifying the molecular cytokine/chemokine profiles in serum from the study participants. A sample of participants were screened from a kiln in Bhaktapur, Nepal (n = 32; 53% female; mean ± standard deviation: 28.42 ± 11.47 years old) and grouped according to job category. Blood was procured from participants on-site, allowed to clot at room temperature, and centrifuged to obtain total serum. A human cytokine antibody array was used to screen the inflammatory mediators in serum samples from each of the participants. For the current study, four job categories were evaluated with n = 8 for each. Comparisons were generated between a control group of administration workers vs. fire master workers, administration workers vs. green brick hand molders, and administration workers vs. top loaders. We discovered significantly increased concentrations of eotaxin-1, eotaxin-2, GCSF, GM-CSF, IFN-γ, IL-1α, IL-1ß, IL-6, IL-8, TGF-ß1, TNF-α, and TIMP-2 in serum samples from fire master workers vs. administration workers (p < 0.05). Each of these molecules was also significantly elevated in serum from green brick hand molders compared to administration workers (p < 0.05). Further, each molecule in the inflammatory screening with the exception of TIMP-2 was significantly elevated in serum from top loaders compared to administration workers (p < 0.05). With few exceptions, the fire master workers expressed significantly more systemic inflammatory molecular abundance when compared to all other job categories. These results reveal an association between pulmonary exposure to PM2.5 and systemic inflammatory responses likely mediated by cytokine/chemokine elaboration. The additional characterization of a broader array of inflammatory molecules may provide valuable insight into the susceptibility to lung diseases among this population.

Restricting night-time eating reduces daily energy intake in healthy young men: a short-term cross-over study.

Few experimental data are available to support the notion that reducing night-time eating changes total daily energy intake (EI) or body weight in healthy adults. The present study primarily examined the short-term effect of night eating restriction (NER) on daily EI in healthy young men. It secondarily examined body weight and moods associated with NER. Using a cross-over design, twenty-nine men (20·9 (sd 2·5) years; 24·4 (sd 2·5) kg/m²) initiated a 2-week NER intervention (elimination of EI from 19.00 to 06.00 hours) and a 2-week control condition, counterbalanced and separated by a 1-week washout period. EI and macronutrient intake were assessed using computerised, multiple-pass 24 h food recalls, body weight via a digital scale and mood using the Profile of Mood States survey. Of the twenty-nine participants, twenty-seven (93 %) completed all aspects of the study. During the NER condition, the participants consumed less total energy per d than during the control condition (10 125 v. 11 146 kJ/d; F= 6·41; P= 0·018). During the NER condition, no energy was reported consumed between 19.00 and 06.00 hours; however, during the control condition, the energy intake of participants was 2920 (sd 1347) kJ/d between 19.00 and 06.00 hours. There was a significant difference in weight change between the NER (-0·4 (sd 1·1) kg) and control (+0·6 (sd 0·9) kg) conditions (F= 22·68; P< 0·001). Differences in total mood score or mood subscales between the NER and control conditions were not apparent (P>0·05). These findings provide support for NER decreasing short-term EI in healthy young men.

The Effects of Potato Presentation on Vegetable Intake in School-Aged Children: A Cross-Over Study.

Vegetables are an essential component of a healthy dietary pattern in children; however, their consumption is often insufficient due to lack of preference. To address this, the influence of combining vegetables (mixed peas and carrots-MPACs) with potatoes, a generally liked food, on overall vegetable consumption among children aged 7-13 years was explored. The research involved a cross-over study design with 65 participants who completed five lunchtime meal conditions, each with different combinations of MPACs and potatoes versus a control (MPACs with a wheat roll). The meals were provided in a cafeteria setting, and plate waste was used to measure vegetable consumption. Anthropometric data and other variables were also measured. Notably, self-reported hunger did not significantly differ between conditions. Meal condition was a significant predictor of MPACs (F = 5.20; p = 0.0005), with MPAC consumption highest when combined with shaped potato faces in the same bowl (+8.77 g compared to serving MPACs and shaped potato faces in separate bowls) and lowest when combined with diced potatoes in the same bowl (-2.85 g compared to serving MPACs and diced potatoes in separate bowls). The overall model for MPAC consumption was influenced by age, height z-score, body fat percentage z-score, and condition (likelihood ratio = 49.1; p < 0.0001). Age had the strongest correlation with vegetable consumption (r = 0.38), followed by male gender, height z-score (r = 0.30), and body fat z-score (r = -0.15). The results highlight the positive impact of combining potatoes with vegetables in school meals, particularly when using shaped potato faces. These findings emphasize the potential of potatoes as a valuable vegetable option in promoting healthier eating habits among children. Additionally, future research could explore the impact of different potato combinations and investigate other factors influencing meal consumption in school settings.

The Effect of Wearable Activity Monitor Presence on Step Counts.

Objective: In this study, we tested the effect of wearable activity monitors and tracking on physical activity over 2 weeks. Methods: Ninety young adults participated. Prior to initiation of the study, each participant was asked to download an iPhone app that tracked physical activity level (step counts) but were not told the app's purpose. Each participant was then randomly assigned to one of 3 groups (N=30/group): (1) measurement awareness, (2) measurement awareness+track/record, or (3) control. Participants in the measurement awareness and the measurement awareness+track/record groups were given a pedometer to wear for 2 weeks. Additionally, participants in the measurement awareness+track/ record group were instructed to record daily steps and submit their record after 2 weeks. Participants in the control group were not given a pedometer band nor asked track steps. Results: Neither the measurement awareness group nor the measurement awareness+track/record group were statistically different than controls during the intervention (p>.05). However, collapsing the intervention groups and comparing to the control group resulted in a 388.3 (SE=-186.9) higher daily step count during the intervention (p<.05). Conclusion: Wearable monitors modestly increases daily step count. However, the addition of recording daily step counts does not appear to provide an additional benefit in our study.

The effects of daily step goals of 10,000, 12,500, and 15,000 steps per day on neural activity to food cues: A 24-week dose-response randomized trial.

INTRODUCTION: The purpose of this study was to examine the effect of different levels of sustained physical activity on neural reflections of attention allocated toward food cues in first year college women. METHODS: Seventy-nine first-year college women (18.6 ± 0.5 years) were recruited to participate in the study. Women were randomly assigned to a daily step goal of 10,000, 12,500, or 15,000 for 24 weeks. Once during weeks 16-24, participants were shown pictures of plated meals or flowers with the neural response measured using the P300 and late positive potential (LPP) components of the scalp-recorded event-related potential. Diet was assessed using the automated 24-h recall. RESULTS: Both the P300 and LPP amplitudes were significantly more positive to food versus flower pictures (ps < .001). There was no interaction between step group and picture condition for the P300 and LPP. However, the 12,500-step group showed a significantly elevated LPP amplitude in comparison to the other groups for both food and flowers (F(2,74) = 8.84; p < .001). The effect size for the combined results (food and flowers) was 0.56 between 10,000 and 12,500-step groups, and 0.75 between the 12,500- and 15,000-step groups. In addition, the 12,500 group reduced caloric consumption over the course of the intervention (t(1,74) = 3.35, p = .001, dz  = 0.59). CONCLUSION: Habitual physical activity of 10,000, 12,500, or 15,000 steps per day does not preferentially alter neural reflections toward food cues compared to flowers. There may be a nonlinear response to pleasant visual cues, with 12,500 steps per day eliciting higher LPPs than either 10,000 or 15,000.