Satiation, satiety and the control of food intake: Theory and practice

420 Pages·2013·5.96 MB·English

by  John Blundell

Satiation, satiety and the control
of food intake

© Woodhead Publishing Limited, 2013
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© Woodhead Publishing Limited, 2013
Woodhead Publishing Series in Food Science, Technology and Nutrition:
Number 257
Satiation, satiety and the
control of food intake
Theory and practice
Edited by

John E. Blundell and France Bellisle
Oxford Cambridge Philadelphia New Delhi
© Woodhead Publishing Limited, 2013
Published by Woodhead Publishing Limited,
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Contents
Contributor contact details ..................................................................... xiii
Woodhead Publishing Series in Food Science, Technology
and Nutrition .......................................................................................... xvii
Part I Introductory issues ..................................................................... 1
1 Satiation, satiety: concepts and organisation of behaviour ............... 3
F. Bellisle, Université Paris 13, France and
J. E. Blundell, University of Leeds, UK
1.1 Introduction ......................................................................... 3
1.2 Satiety and satiation in the scientifi c literature ..................... 4
1.3 Satiation and satiety: concepts in a historical
perspective ........................................................................... 6
1.4 The organisation of the present book ................................... 10
1.5 Conclusion: our purpose ...................................................... 10
1.6 References ............................................................................ 11
2 Quantifying satiation and satiety .................................................... 12
D. Chapelot, Sorbonne Paris Cit é , Universit é
Paris 13, France
2.1 Introduction ......................................................................... 12
2.2 Differentiating satiation and satiety ..................................... 13
2.3 Quantifying satiation ........................................................... 14
2.4 Quantifying satiety ............................................................... 22
2.5 Conclusion and future trends ............................................... 30
2.6 References ............................................................................ 31
© Woodhead Publishing Limited, 2013
vi Contents
Part II Biological factors ..................................................................... 41
3 Peripheral mechanisms of satiation and satiety control .................... 43
E. N ä slund, Karolinska Institutet, Sweden and P. M. Hellstr ö m,
Uppsala University, Sweden
3.1 Introduction ......................................................................... 43
3.2 Families of peptides ............................................................. 44
3.3 Meal initiation, satiation and satiety .................................... 46
3.4 Lessons learned from anti-obesity surgery ........................... 49
3.5 Conclusion ........................................................................... 50
3.6 References ............................................................................ 51
4 Genetics of satiety .......................................................................... 55
S. E. la Fleur and E. M. van der Zwaal, University of Amsterdam,
The Netherlands
4.1 Introduction ......................................................................... 55
4.2 Animal models ..................................................................... 56
4.3 Human studies ..................................................................... 63
4.4 Conclusion and future trends ............................................... 66
4.5 References ............................................................................ 66
5 Metabolism and satiety. .................................................................. 75
A. Rodr í guez, V. Catal á n and G. Fr ü hbeck, Cl í nica Universidad de
Navarra, Spain and CIBERobn Instituto de Salud Carlos III, Spain
5.1 Introduction ......................................................................... 75
5.2 Impact on anabolism and catabolism ................................... 77
5.3 Understanding metabolic pathways in body
weight control ...................................................................... 82
5.4 Differences between the fasting and postprandial states ....... 87
5.5 The adipose tissue at the crossroads of metabolic
regulation ............................................................................. 92
5.6 Conclusion and future trends ............................................... 101
5.7 References ............................................................................ 102
5.8 Appendix: abbreviations ....................................................... 110
Part III Food composition factors ........................................................ 113
6 Impact of energy density and portion size on
satiation and satiety ........................................................................ 115
K. L. Keller, The Pennsylvania State University, USA and St Luke’s
Roosevelt Hospital, USA, T. V. E. Kral, University of Pennsylvania,
USA and B. J. Rolls, The Pennsylvania State University, USA
6.1 Introduction ......................................................................... 115
6.2 Cognitive and sensory mechanisms underlying the effects
of energy density on satiety, satiation, and
energy intake ........................................................................ 116
© Woodhead Publishing Limited, 2013
Contents vii
6.3 Gastrointestinal and neural mechanisms underlying
the effects of energy density (ED) on satiety, satiation,
and energy intake ................................................................. 118
6.4 Mechanisms involved in the effects of energy density
(ED) on body weight ............................................................ 121
6.5 Conclusion and future trends ............................................... 123
6.6 Acknowledgments ................................................................ 124
6.7 References ............................................................................ 124
7 Protein and satiety ......................................................................... 128
A. Johnstone, University of Aberdeen, UK
7.1 Introduction ......................................................................... 128
7.2 Dietary protein for satiety .................................................... 129
7.3 Infl uence of protein on satiety .............................................. 130
7.4 Follow-up of weight regain after high-protein weight
loss diet ................................................................................ 132
7.5 Type of protein and amount of protein ................................ 133
7.6 Protein infl uence on gut hormones ....................................... 135
7.7 Conclusion ........................................................................... 137
7.8 Future trends ....................................................................... 137
7.9 Sources of further information and advice ........................... 138
7.10 References ............................................................................ 139
8 Fats and satiety .............................................................................. 143
Simone D. Hennink and P. W. Jeroen Maljaars, Leiden University
Medical Centre, The Netherlands
8.1 Introduction ......................................................................... 143
8.2 Fat digestion and absorption ................................................ 145
8.3 Fatty acid sensing ................................................................. 146
8.4 Fatty acid sensing in obesity ................................................. 150
8.5 Physicochemical properties of fat ......................................... 151
8.6 Fat and reducing caloric intake ............................................ 156
8.7 Conclusion and future trends ............................................... 158
8.8 References ............................................................................ 159
9 Carbohydrates and satiety .............................................................. 166
S. D. Poppitt, University of Auckland, New Zealand
9.1 Introduction ......................................................................... 166
9.2 Macronutrients and satiety ................................................... 167
9.3 Available carbohydrates (small bowel effects)
and satiety ............................................................................ 169
9.4 Unavailable or fermentable carbohydrates (large bowel effects)
and satiety ............................................................................ 172
9.5 Form of carbohydrate (liquid vs solid): sugar sweetened
beverages .............................................................................. 174
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viii Contents
9.6 Conclusion and future trends ............................................... 175
9.7 References ............................................................................ 175
10 Satiation, satiety: the puzzle of solids and liquids ............................ 182
R.M. Tucker and R.D. Mattes, Purdue University, USA
10.1 Introduction ......................................................................... 182
10.2 Epidemiological evidence linking beverage intake to weight
changes ................................................................................ 183
10.3 Food form studies ................................................................ 185
10.4 Categories of fl uids .............................................................. 187
10.5 Mechanisms ......................................................................... 189
10.6 Conclusion ........................................................................... 193
10.7 References ............................................................................ 193
11 Functional foods, satiation and satiety ............................................ 202
A. Tremblay and H . Arguin, Universit é Laval, Canada
11.1 Introduction ......................................................................... 202
11.2 Food functionality, appetite control and energy balance ...... 203
11.3 The functionality–palatability dilemma ................................ 204
11.4 Functional satiating foods: a concept for rich people? .......... 206
11.5 Marketing of functional satiating foods ............................... 209
11.6 The food–exercise combination for optimal body
functionality ......................................................................... 211
11.7 What are reasonable expectations for functional satiating
foods? ................................................................................... 212
11.8 Conclusion ........................................................................... 213
11.9 Acknowledgment ................................................................. 213
11.10 References ............................................................................ 214
Part IV Hedonic, cultural and environmental factors ............................ 219
12 Hedonics, satiation and satiety ....................................................... 221
M. Dalton and G. Finlayson, University of Leeds, UK
12.1 Introduction ......................................................................... 221
12.2 Liking and wanting as psychological constructs ................... 222
12.3 The effect of liking and wanting on control of food intake .. 225
12.4 Liking, wanting and physiological mechanisms in the Satiety
Cascade ................................................................................ 227
12.5 Liking, wanting and loss of food intake control ................... 231
12.6 Conclusion ........................................................................... 232
12.7 References ............................................................................ 232
13 Satiation, satiety and the daily intake pattern ................................. 238
J. M. de Castro, Sam Houston State University, USA
13.1 Introduction ......................................................................... 238
© Woodhead Publishing Limited, 2013
Contents ix
13.2 Meal patterns, stomach fi lling and satiation/satiety .............. 239
13.3 Factors overriding normal levels of satiation ....................... 243
13.4 Behavioral genetics of satiation ............................................ 247
13.5 Independence of satiety infl uences ....................................... 248
13.6 Conclusion ........................................................................... 249
13.7 References ............................................................................ 250
14 Sensory-specifi c satiation and satiety .............................................. 253
M. Hetherington, University of Leeds, UK and R. C. Havermans,
University of Maastricht, The Netherlands
14.1 Introduction ......................................................................... 253
14.2 Characterising sensory-specifi c satiation .............................. 256
14.3 Characterising habituation ................................................... 259
14.4 Conclusion ........................................................................... 265
14.5 References ............................................................................ 266
Part V Public health implications ......................................................... 271
15 The low satiety phenotype ............................................................... 273
V. Drapeau and A. Gallant, Universit é Laval,
Canada
15.1 Introduction ......................................................................... 273
15.2 The ‘low satiety phenotype’ .................................................. 274
15.3 Biopsychometric traits related with the low satiety
phenotype ............................................................................ 278
15.4 Clinical intervention and the low satiety phenotype ............. 284
15.5 Characterization of the low satiety phenotype: limitations
and perspectives ................................................................... 288
15.6 Conclusion ........................................................................... 289
15.7 Acknowledgment ................................................................. 290
15.8 References ............................................................................ 291
16 Satiation and satiety in obesity ....................................................... 298
C. H. Llewellyn and J. Wardle, University College
London, UK
16.1 Introduction ......................................................................... 298
16.2 Methods for identifying associations between satiation,
satiety and obesity ................................................................ 299
16.3 Review of the evidence that obesity is associated with
impaired satiation and satiety mechanisms ........................... 301
16.4 The biological basis of weight-related differences in satiety
and satiation. ........................................................................ 305
16.5 Conclusion and future trends ............................................... 308
16.6 Sources of further information and advice ........................... 309
16.7 References ............................................................................ 310
© Woodhead Publishing Limited, 2013