Flaxseed energy and macronutrients balance.

BACKGROUND/OBJECTIVES: Flaxseed has functional properties in the reduction of the risk of chronic non-communicable diseases such as cardiovascular disease, diabetes and cancer. Regardless of its high energy density, the consumption of flaxseed tends to promote body weight maintenance. The purpose of this study was to evaluate energy and macronutrient balance after flaxseed consumption. SUBJECTS/METHODS: Twenty four healthy volunteers were allocated into 3 experimental groups, when they consumed flaxseed (FS), defatted flaxseed flour (FF), or flaxseed oil (FO). During the control period they were provided a diet without flaxseed products for 7-9 days. Following that diets containing 70 g of one of the flaxseed products were consumed for another 7-9 day- period. Test foods were consumed exclusively in the laboratory and fecal excretion was collected during the study. There was a higher energy excretion (P < 0.05) in the FF and FS groups, compared to their control and FO group. RESULTS: The excretions of total lipid and the PUFA α-linolenic acid were higher in FS group (P < 0.05). CONCLUSIONS: The intake of 70 g/day of FS and FF raised lipid and energy excretion, which may mitigated the effect of flaxseed consumption on body weight.

Effects of solid versus liquid meal-replacement products of similar energy content on hunger, satiety, and appetite-regulating hormones in older adults.

OBJECTIVE: To examine whether solid versus liquid meal-replacement products differentially affect appetite and appetite-regulating hormones in older adults. METHODS: On two occasions, 9 subjects (age: 61+/-3 years; BMI: 25.6+/-1.3 kg/m (2)) consumed 25% of daily energy needs as solid or liquid meal-replacements of similar energy contents. Blood and appetite ratings were collected over 4 hours. RESULTS: The post-prandial hunger composite (area under the curve) was lower following the solid versus liquid meal-replacement (p<0.005) and remained below baseline over 4 hours (p<0.05). Similar responses were observed with the desire to eat. The insulin and ghrelin composites were lower following the solid trial compared to the liquid [insulin: 5825 (range: 4676-11639) VS. 7170 (4472-14169) uIU/l x 240 min, p<0.01; ghrelin: -92798 (range: -269130-47528) VS. -56152 (range: -390855-30840) pg/ml x 240 min, p<0.05]. Ghrelin also remained below baseline over 4 hours (p<0.05). No differences in cholecystokinin and leptin were observed between products. CONCLUSION: The consumption of comparable meal-replacement products in solid versus liquid versions with similar energy contents led to differential appetitive responses and should not be viewed as dietary equivalents in older adults.

Effects of peanut oil consumption on appetite and food choice.

OBJECTIVE: Peanut consumption may improve lipid profiles without promoting weight gain. Both properties have been attributed to their high-unsaturated fat content. Mono and polyunsaturated fatty acids reportedly hold stronger satiety value than saturated fats and may help appetite control. This study investigated the effects of chronic peanut oil consumption on appetite and food choice. RESEARCH METHODS AND PROCEDURES: A total of 129 healthy adults from three countries (Brazil, Ghana and US) were randomly assigned to one of four treatment arms: consumption of peanut oil, olive oil or safflower oil as 30% of individual resting energy expenditure (REE) for 8 weeks or no dietary intervention. Participants received no other dietary guidance. They completed appetite questionnaires eliciting information about hunger, fullness, desire to eat, and prospective consumption during all waking hours for 1 day at weeks 2 and 6 and for 1 or 3 days at weeks 0, 4 and 8. Diet records were completed at weeks 0, 4 and 8. RESULTS: No differences in appetitive ratings were observed over the 8-week trial. There were no significant treatment by time interactions. Total caloric intake was significantly higher at week 8 relative to baseline (F=10.08, P<0.05). The increases for each treatment were: peanut oil=197+/-114; olive oil=237+/-121; safflower oil=274+/-90; control=75+/-71. Free-feeding intake, an index of dietary compensation, was reduced significantly at weeks 4 and 8 compared to baseline (F=9.08, P<0.00). The declines (compensation scores) were (kcals): peanut oil=-208+/-105 (46%); olive oil=-235+/-105 (50%); safflower oil=-186+/-102 (44%). There were no significant differences across countries in appetite ratings. DISCUSSION: A prior intervention with whole peanuts reported a dietary compensation score of 66% over 8 weeks, this compares to a 46% compensation score observed with peanut oil. Our data suggests that the lipid fraction in peanuts elicits a weak effect on satiety.

Effects of cannabinoids (marijuana) on taste intensity and hedonic ratings and salivary flow of adults.

Cannabinoids purportedly improve taste responsiveness and enhance the sensory appeal of foods. These properties and a commonly cited oral drying effect were evaluated in a series of studies with 'light' marijuana users. The first was a double-blind, placebo-controlled, acute oral dosing trial, involving an age and gender stratified sample of 57 adults. An influence of route of drug delivery was explored in another 11 individuals who were administered a single dose orally, sublingually and via cigarette. To explore effects following chronic administration, six additional individuals were dosed twice per day for 3 days orally and by rectal suppository. Taste intensity and hedonic responses for sweet, sour, salty and bitter food stimuli were monitored at baseline, 2, 4 and 6 hours post-dosing in the acute studies, and daily in the chronic study. Stimulated saliva samples were collected at these same times. Salivary flow rate was significantly negatively correlated with plasma drug levels, and reported 'high' 2 and 4 h post-dosing. No effects of the drug were observed on taste responses. Self-reported shifts in taste responsiveness and hedonics may be related to alterations of memory and cognition, rather than gustatory function.

Prevention of food aversions in cancer patients during treatment.

Food aversions are a common complication of cancer treatment. This study evaluated an approach for blocking the formation of aversions to dietary items in 209 cancer patients treated with chemo- and/or radiotherapy. Patients were exposed to a sensory stimulus (fruit beverage, halava, odor) before initial treatments to provide a target for aversion formation, thereby sparing dietary items. Patients who developed an aversion to the "scapegoat" stimulus experienced a statistically significant 30% reduction in dietary aversion formation relative to patients without a scapegoat aversion or those not exposed to the scapegoat. The most effective scapegoat was the beverage, probably because it was consumed in greatest quantity. Exposure of patients to a "scapegoat" food or beverage just before chemo- and, probably, radiotherapy can markedly reduce the incidence of treatment-related aversions to foods in the patients' customary diet.

Clinical implications of learned food aversions in patients with cancer treated with chemotherapy or radiation therapy.

BACKGROUND: The nutritional implications of learned food aversions were evaluated in patients with newly diagnosed cancer receiving either chemotherapy (n = 53) or radiation therapy (n = 49). METHODS: Aversion incidence was determined by questionnaires and a food challenge. Measures of dietary and nutritional status included ratings of appetite and chemosensory function; reported shifts of food selection and measured body weight; lymphocyte count; hematocrit; and plasma albumin, transferrin, and hemoglobin levels. Quality of life was assessed by self-ratings of mood and well-being. RESULTS: Subsequent to the initiation of treatments, aversions formed in 56% and 62% of patients receiving chemotherapy and radiation therapy, respectively. The aversions were specific (two to four items per afflicted patient) and transient (mean duration, 0.25-2 months). All types of foods and beverages were targeted. No significant association was observed between food aversion incidence and any measure of dietary complications, nutritional status, or quality of life. CONCLUSIONS: Although food aversions are a common sequela of chemotherapy and radiation therapy, they generally have limited clinical significance.

A descriptive study of learned food aversions in radiotherapy patients.

While animal studies have documented the efficacy of ionizing radiation as a conditioning stimulus for food aversion learning, little is known about the incidence or nature of aversions that form in cancer patients administered radiation therapy. Forty-nine newly diagnosed patients with a variety of cancer types were monitored for the duration of their treatment or up to six months. Aversions were identified by questionnaires and responses to an experimental food administered at stipulated time points. Fifty-nine percent of patients formed new aversions after initiating treatment and for 53% of patients, this involved items in their customary diet. A wide array of items were targeted, but there was direct relationship between exposure frequency and aversion formation. The aversions were highly specific (median = 2.5 items/afflicted patient). The onset time was approximately 1-2 weeks, and they were transient, generally lasting 1-3 weeks. There was no evidence of a discrepant incidence among patients treated in different sites. Aversion incidence was not significantly associated with age, gender or other selected patient characteristics.

Management of learned food aversions in cancer patients receiving chemotherapy.

Aversions that form towards foods after their ingestion has been associated with illness are termed learned food aversions (LFA). This adverse treatment side effect has been implicated in the anorexia of cancer and can compromise the quality of patients' lives. In an attempt to block the formation or ameliorate the manifestations of this treatment sequela, a nutritionally inconsequential "scapegoat" food was presented to patients just prior to their first course of therapy. The hypothesis was that treatment-related aversions would be targeted towards the scapegoat, thereby sparing acceptable and nutrient-dense items in the patient's typical diet. LFA were observed in 55.3% of 76 patients receiving chemotherapy for different cancers. Following formation of a scapegoat aversion, the incidence of LFA was only 11.1% (two of 18) during the 6-month follow-up period. In contrast, 48.4% (15 of 31) of the patients not exposed to the scapegoat formed LFA. More than twice as many patients with treatment-related LFA had a pretreatment histology of the problem, suggesting the presence of a subgroup of high-risk patients. Strategies for improving upon the present results are discussed.

Learned food aversions among cancer chemotherapy patients. Incidence, nature, and clinical implications.

The current study documents the incidence of chemotherapy-related food aversions in defined patient populations and characterizes selected aspects of the problem. The association between the incidence of food aversions and patient outcome was also evaluated. Seventy-six primarily breast and lung cancer patients were interviewed before and at stipulated time points for 6 months after their initial course of chemotherapy. Learned food aversions (LFA) were documented via open-ended questionnaires and ratings for foods ingested during the 48-hour period surrounding the first day of treatment. Treatment-related aversions were observed in over 50% of the patients and involved all food groups. The aversions generally occurred shortly after the first course of chemotherapy, were food-specific and of short duration. No strong association was observed between the incidence of food aversions and treatment outcome measures, but quality of life issues warrant further consideration.