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Anorexia Nervosa: when appetite does not come natural
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39th BFDG 2015 / Appetite 101 (2016) 214e238
activity of the reward system in response to protein intake is modified according to protein status and can participate in the control of protein intake. http://dx.doi.org/10.1016/j.appet.2016.02.129
NEURAL PROCESSING OF CALORIES IS MODULATED BY SENSITIVITY TO REWARD IN THE CAUDATE AND ANTERIOR CINGULATE CORTEX I. van Rijn, C. de Graaf, P.A.M. Smeets. Division of Human Nutrition, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands Some people are more sensitive to food rewards and more inclined to involve in (over)eating than others. A food's reward value may arise from its palatable taste but also, on a more basic level, from the calories it contains. In the current study we aimed to investigate in how far individual differences in reward sensitivity modulate neural responses induced by tasting calories during both hunger and satiety. Brain responses to tasting a sweet caloric (maltodextrin and sucralose) and a sweet non-caloric (sucralose) solution during hunger and satiety were measured in 30 participants using fMRI. Taste activation by sucralose was subtracted from taste activation by maltodextrin and sucralose to maintain only activation induced by calories. Reward sensitivity was measured with the BAS-Drive scale. BAS-Drive scores correlated inversely with the brain response to calories in the right caudate (r ¼ 0.6) and anterior cingulate (r ¼ 0.6) during hunger. When participants were satiated, brain response to calories correlated positively with BAS-Drive scores in the left caudate (r ¼ 0.6). In conclusion, we found that neural responses by tasting calories are modulated by the personality trait reward sensitivity. Higher sensitivity to reward resulted in a diminished response to calories during hunger and an increased response during satiety. These findings indicate that the response to calories in people with higher sensitivity to reward is less adapted to internal hunger state. Further research is needed to elucidate how these findings relate to eating behavior. http://dx.doi.org/10.1016/j.appet.2016.02.130
PORTION SIZE: HOW MUCH SHOULD I EAT? E. Robinson, C. Hardman. Psychological Sciences, University of Liverpool, L69 7ZA, UK Larger portions increase energy intake and the mechanisms behind this effect are unclear. Although pre-meal intentions are thought to be an important determinant of energy intake, little research has examined how much of a meal individuals intend to eat when served standard vs. large portions. In Study 1 & 2 male participants were shown an image of either a standard or large meal and indicated how much of the meal they would intend to consume. In Study 3 male and female participants were served a standard or large portion of ice cream for dessert, indicated how much they intended to consume and then ate as much of the ice cream as they desired. Regardless of being shown standard or large portion sizes, in Study 1 & 2 participants reported that they intended to eat the majority of the meal, equating to a large difference in intended energy consumption between portion size conditions. In Study 3 male participants intended to consume the majority of their serving of ice cream regardless of being provided with a standard or large portion (a ‘preconsumption portion size effect’), although females planned to eat a smaller proportion of the larger portion compared to the standard portion. Both male and female participants tended to eat in accordance with their pre-meal intentions and a portion size effect on actual consumption was subsequently observed in males, but not females. The portion size-effect is observed when measuring pre-meal intended consumption in males. http://dx.doi.org/10.1016/j.appet.2016.02.131
ANOREXIA NERVOSA: WHEN APPETITE DOES NOT COME NATURAL N. Sanders, P. Smeets, U. Danner, A. van Elburg, H. Hoek, R. Adan. Altrecht Eating Disorders Rintveld, Wenshoek 4, 3705 WE Zeist, The Netherlands In Anorexia Nervosa (AN) it has been suggested that interoceptive awareness is diminished while hormonal regulation of eating (i.e. leptin and ghrelin) strongly signal the need to eat. This study aimed to test whether AN or women recovered from AN (REC) report feelings of hunger. We further studied to what extent reported hunger predicts food intake. Finally, we examined whether appetite hormones correlate with hunger and ad libitum food intake. 15 AN (mean illness duration 7.8 ± 4.1 y), 14 REC (mean duration of recovery 4.7 ± 2.7 yr) and 15 HC were studied after an overnight fast. First a fasting blood sample was drawn to determine appetite hormones. We asked subjects to rate 3 measures of appetite, thirst and anxiety on a Visual Analogue Scale, at three timepoints; upon arrival, prior to and after a standardized breakfast from which they could eat ad libitum. Subjective hunger was be increased in REC, similar to HC. HC show increase in hunger prior to breakfast. Subjective hunger correlated with total intake in HC only (r ¼ 0.657). Hunger ratings in HC were negatively correlated to insulin (r ¼ 0.524). Hormone levels in HC and REC did not correlate to intake. In AN leptin, ghrelin and insulin correlated to intake (r ¼ 0.502, r ¼ 0.641 and r ¼ 0.838 respectively). In conclusion, hunger perception remains altered REC and AN show a disconnection between intake and appetitive hormones. http://dx.doi.org/10.1016/j.appet.2016.02.132
COMPARING TWO METHODS TO MEASURE EMOTIONS ELICITED BY BEER, WINE AND NON-ALCOHOLIC BEER A.P. Silva, G. Jager, H. Van Zyl, H. Voss, M. Pintado, T. Hogg, C. de Graaf. Division of Human Nutrition, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands When measuring food-related emotions one can develop a lexicon of product specific emotions or use an existing list of emotions. This study compares two methods to measure emotions elicited by beer, wine and non-alcoholic beer, with Portuguese (29) and Dutch (27) consumers. Through focus groups consumers freely elicited emotional terms related with the consumption of these beverages. The same consumers also used a check-all-that-apply food-specific questionnaire to measure emotions, the Essence Profile®. The free elicited emotional terms (107) were clustered and reduced to 40 and compared to the 39 from the Essence Profile®. There was a partial overlap between terms from both methods (2e11 terms/beverage/ country). Correspondence analysis of both methods showed a highly significant association between the beverages and emotions. Both methods showed beer as a positive high arousal beverage (e.g. adventurous, energetic, active) and wine as a positive low arousal beverage (e.g. calm, peaceful, warm). However, using the free elicitation method generated a clear distinction in emotional terms applied for beer and wine between the two nationalities. In addition, both showed a distinction between emotions elicited by alcoholic beverages versus non-alcoholic beer (e.g. tame, bored, secure). This study highlights the importance of developing product-specific lexicon of emotions when aiming to perform cross-cultural comparisons. However, for a general emotional profile, the existing list seems to discriminate between beverages. Results will be useful to study food product related emotions in cross-cultural studies, in industry or academia. http://dx.doi.org/10.1016/j.appet.2016.02.133
OLFACTORY SPECIFIC SATIETY: EVIDENCE FROM A DIFFERENCE PERSPECTIVE L.D. Stafford. University of Portsmouth, Portsmouth, PO1 2DY, UK Sensory Specific Satiety (SSS) provides a possible explanation for our propensity for food variety seeking and why we might over consume when
39th BFDG 2015 / Appetite 101 (2016) 214e238
activity of the reward system in response to protein intake is modified according to protein status and can participate in the control of protein intake. http://dx.doi.org/10.1016/j.appet.2016.02.129
NEURAL PROCESSING OF CALORIES IS MODULATED BY SENSITIVITY TO REWARD IN THE CAUDATE AND ANTERIOR CINGULATE CORTEX I. van Rijn, C. de Graaf, P.A.M. Smeets. Division of Human Nutrition, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands Some people are more sensitive to food rewards and more inclined to involve in (over)eating than others. A food's reward value may arise from its palatable taste but also, on a more basic level, from the calories it contains. In the current study we aimed to investigate in how far individual differences in reward sensitivity modulate neural responses induced by tasting calories during both hunger and satiety. Brain responses to tasting a sweet caloric (maltodextrin and sucralose) and a sweet non-caloric (sucralose) solution during hunger and satiety were measured in 30 participants using fMRI. Taste activation by sucralose was subtracted from taste activation by maltodextrin and sucralose to maintain only activation induced by calories. Reward sensitivity was measured with the BAS-Drive scale. BAS-Drive scores correlated inversely with the brain response to calories in the right caudate (r ¼ 0.6) and anterior cingulate (r ¼ 0.6) during hunger. When participants were satiated, brain response to calories correlated positively with BAS-Drive scores in the left caudate (r ¼ 0.6). In conclusion, we found that neural responses by tasting calories are modulated by the personality trait reward sensitivity. Higher sensitivity to reward resulted in a diminished response to calories during hunger and an increased response during satiety. These findings indicate that the response to calories in people with higher sensitivity to reward is less adapted to internal hunger state. Further research is needed to elucidate how these findings relate to eating behavior. http://dx.doi.org/10.1016/j.appet.2016.02.130
PORTION SIZE: HOW MUCH SHOULD I EAT? E. Robinson, C. Hardman. Psychological Sciences, University of Liverpool, L69 7ZA, UK Larger portions increase energy intake and the mechanisms behind this effect are unclear. Although pre-meal intentions are thought to be an important determinant of energy intake, little research has examined how much of a meal individuals intend to eat when served standard vs. large portions. In Study 1 & 2 male participants were shown an image of either a standard or large meal and indicated how much of the meal they would intend to consume. In Study 3 male and female participants were served a standard or large portion of ice cream for dessert, indicated how much they intended to consume and then ate as much of the ice cream as they desired. Regardless of being shown standard or large portion sizes, in Study 1 & 2 participants reported that they intended to eat the majority of the meal, equating to a large difference in intended energy consumption between portion size conditions. In Study 3 male participants intended to consume the majority of their serving of ice cream regardless of being provided with a standard or large portion (a ‘preconsumption portion size effect’), although females planned to eat a smaller proportion of the larger portion compared to the standard portion. Both male and female participants tended to eat in accordance with their pre-meal intentions and a portion size effect on actual consumption was subsequently observed in males, but not females. The portion size-effect is observed when measuring pre-meal intended consumption in males. http://dx.doi.org/10.1016/j.appet.2016.02.131
ANOREXIA NERVOSA: WHEN APPETITE DOES NOT COME NATURAL N. Sanders, P. Smeets, U. Danner, A. van Elburg, H. Hoek, R. Adan. Altrecht Eating Disorders Rintveld, Wenshoek 4, 3705 WE Zeist, The Netherlands In Anorexia Nervosa (AN) it has been suggested that interoceptive awareness is diminished while hormonal regulation of eating (i.e. leptin and ghrelin) strongly signal the need to eat. This study aimed to test whether AN or women recovered from AN (REC) report feelings of hunger. We further studied to what extent reported hunger predicts food intake. Finally, we examined whether appetite hormones correlate with hunger and ad libitum food intake. 15 AN (mean illness duration 7.8 ± 4.1 y), 14 REC (mean duration of recovery 4.7 ± 2.7 yr) and 15 HC were studied after an overnight fast. First a fasting blood sample was drawn to determine appetite hormones. We asked subjects to rate 3 measures of appetite, thirst and anxiety on a Visual Analogue Scale, at three timepoints; upon arrival, prior to and after a standardized breakfast from which they could eat ad libitum. Subjective hunger was be increased in REC, similar to HC. HC show increase in hunger prior to breakfast. Subjective hunger correlated with total intake in HC only (r ¼ 0.657). Hunger ratings in HC were negatively correlated to insulin (r ¼ 0.524). Hormone levels in HC and REC did not correlate to intake. In AN leptin, ghrelin and insulin correlated to intake (r ¼ 0.502, r ¼ 0.641 and r ¼ 0.838 respectively). In conclusion, hunger perception remains altered REC and AN show a disconnection between intake and appetitive hormones. http://dx.doi.org/10.1016/j.appet.2016.02.132
COMPARING TWO METHODS TO MEASURE EMOTIONS ELICITED BY BEER, WINE AND NON-ALCOHOLIC BEER A.P. Silva, G. Jager, H. Van Zyl, H. Voss, M. Pintado, T. Hogg, C. de Graaf. Division of Human Nutrition, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands When measuring food-related emotions one can develop a lexicon of product specific emotions or use an existing list of emotions. This study compares two methods to measure emotions elicited by beer, wine and non-alcoholic beer, with Portuguese (29) and Dutch (27) consumers. Through focus groups consumers freely elicited emotional terms related with the consumption of these beverages. The same consumers also used a check-all-that-apply food-specific questionnaire to measure emotions, the Essence Profile®. The free elicited emotional terms (107) were clustered and reduced to 40 and compared to the 39 from the Essence Profile®. There was a partial overlap between terms from both methods (2e11 terms/beverage/ country). Correspondence analysis of both methods showed a highly significant association between the beverages and emotions. Both methods showed beer as a positive high arousal beverage (e.g. adventurous, energetic, active) and wine as a positive low arousal beverage (e.g. calm, peaceful, warm). However, using the free elicitation method generated a clear distinction in emotional terms applied for beer and wine between the two nationalities. In addition, both showed a distinction between emotions elicited by alcoholic beverages versus non-alcoholic beer (e.g. tame, bored, secure). This study highlights the importance of developing product-specific lexicon of emotions when aiming to perform cross-cultural comparisons. However, for a general emotional profile, the existing list seems to discriminate between beverages. Results will be useful to study food product related emotions in cross-cultural studies, in industry or academia. http://dx.doi.org/10.1016/j.appet.2016.02.133
OLFACTORY SPECIFIC SATIETY: EVIDENCE FROM A DIFFERENCE PERSPECTIVE L.D. Stafford. University of Portsmouth, Portsmouth, PO1 2DY, UK Sensory Specific Satiety (SSS) provides a possible explanation for our propensity for food variety seeking and why we might over consume when