by Tanya
Zilberter, PhD
This is a digest
for the articles about appetite and body weight: "Appetite Management"
and "Tips About Weight, Taste, and Rewards" -- Why what's good is not
good for you. Or is it? 
This is a digest
for the articles about appetite and body weight: "Appetite Management"
and "Tips About Weight, Taste, and Rewards" -- Why what's good is not
good for you. Or is it?
Facts About Taste and Weight: Research Digest
This is a digest for the articles about appetite and body weight:Appetite Management and Tips About Weight, Taste, and Rewards
Why what's good is not good for you. Or is it?
Universitat Frankfurt:Does sugar
play a role in the development of overweight? In animal experiments
the fat content in food is reproducibly themost important factor in the
development of obesity. Carbohydrates obviouslyonly play a subordinate
role. According to the present "hard" data for thesignificance of sugar
in the development of obesity in humans this connectionmust (depending
on the results of epidemiological studies) surprisingly bedenied. A
theoretical connection between the sugar-content of the diet and
obesity can be made, but an experimental result that shows a clear
preferencefor the incorporation of fructose in glyceridglycerine and
also in fattyacids has proven to be an misinterpretation and,
therefore, is non-relevant. The "set point" for
the body weight seems to be determinedby psychological factors. The
easy availability of tasty, fat-rich foods seems to be an essential
factor.
Zeitschrift fur Ernahrungswissenschaft, 29 Suppl 1:45-52,
1990.
Universite Laval, Departement de
Physiologie, Faculte de Medecine, Quebec, Canada:Regulation of
body weight and food palatability Findings show that palatability elevates body-weight set point.
Reciprocally, ingestion and the set point modulate [perseived] food
palatability.
Annales d Endocrinologie, 49(2):121-4, 1988.
Rodin J.:Effects of obesity and
set point on taste responsiveness and ingestion in humans.
Preference and food intake of moderately overweight subjects were significantly more influenced by tastes
than was the preference of normal weight or obese subjects. Nearness to
set point, operationally defined as weight stability for 2 years, had
no significant effects.
Journal of Comparative & Physiological Psychology,
89(9):1003-9, 1975 Nov.
BioPsychology Group, School of Psychology,
University of Leeds, UK:Exercise in dietary restrained women: no
effect
on energy intake but change in hedonic ratings. Exercise raises
the perceived pleasantness of foods in dietary restrained women. The
combination
of physical activity and a low-fat dietcould be used advantageously to
control appetite, prevent overconsumptionand protect against the
development
of obesity.
European Journal of Clinical Nutrition, 52(4):300-7, 1998
Apr.
Department of Physiology, School of
Medicine, Laval University, Quebec, Canada:A possible role for
palatability of the food in diet-induced thermogenesis. It was
found that palatable food increased diet-induced
thermogenesis and reduced food efficiency (which is the
body weight gain per 100 kj of food consumed). It is concluded that the
palatability of
the food, rather than the excess intake per se, is responsible for the
increased thermogenesis. It is also proposed that the excess
energy expenditure due to sensory stimulation induced by palatable food,
is directly related to an enhanced sympathetic activity which
stimulates the brown adipose tissue thermogenic capacity.
International Journal of Obesity & Related Metabolic
Disorders, 21(12):1100-3, 1997 Dec.
Open University, Heerlen, The Netherlands:
Acute effects of exercise or sauna on appetite in obese and nonobese
men. After cycling as well as after sauna, in comparison to
afterrest, subjects lost about 3 % of body mass, while perception of
sweetincreased. Only after cycling compared to after rest did
perception of bitternessincrease and hunger and energy intake decrease.
We conclude that exerciseinduced a short-term reduction in hunger and
energy intake, whereas exercise and sauna
induced a short-term increase in
taste perception of sweet.
Physiology & Behavior, 62(6):1345-54, 1997 Dec.
Department of Nutrition, Pennsylvania State
University: Sensory properties of a nonabsorbable fat
substitute did
not affect regulation of energy intake. Many reduced-fat foods
retain the sensory properties of their high-fatcounterparts through the
use of fat substitutes. This study examinedwhether regulation of energy
intake is affected when the nonabsorbablefat substitute olestra is used
to uncouple the sensory properties offat from fat absorption and
metabolism. Subjects compensated completelyfor the energy in the
fat-free and
olestra meals but not for the energy inthe high-fat meal (3570, 3352,
3464, and 4457 kJ in control, fat-free, olestra, and high-fat
conditions,
respectively). No differenceswere found in the response to the two
fat-free
conditions, one withthe fatty taste and one without. In this study the sensory properties of fat alone did not affect energy
regulation .
American Journal of Clinical Nutrition, 65(5):1375-83,
1997 May.
Human Nutrition Program, School of Public
Health, The University of Michigan:Taste preferences and food
intake Sensory responses to the taste, smell, and texture of foods
help determine food preferences and eating habits. However, sensory
responses alone do not predict food consumption. The view that a "sweet
tooth" leads to obesity through excess sugar consumption is overly
narrow. In
reality, there are multiple links between taste
perceptions, taste preferences, food preferences, and food choices
and the amount of food consumed. Taste responses are
influenced
by a range of genetic, physiological, and metabolic variables. The
impact of taste factors on food intake further depends on sex and age
and is modulated by obesity, eating disorders, and other pathologies
of eating behavior. Food preferences and food choices of populations
are further linked to attitudinal, social, and--probably most
important--economic
variables such as income. Nutrition education and intervention
strategies
aimed at improving population diets ought to consider sensory pleasure
response to foods, in addition to a wide range of demographic and
sociocultural variables.
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