- Email: [email protected]
Mindful eating induction, food choices and food intake
Appetite 107 (2016) 677e694
Contents lists available at ScienceDirect
Appetite journal homepage: www.elsevier.com/locate/appet
Abstracts of the 40th Anniversary Meeting of the British Feeding and Drinking Group THE LENSBURY, TEDDINGTON, UK. APRIL 7THe8TH 2016 E. Leigh Gibson, Organiser and Editor. University of Roehampton, London, UK E-mail address: [email protected]
Keynote: THE HEDONIC AND HUNGRY BRAIN: NUTRITIONAL, HORMONAL, SURGICAL AND GENETIC MODULATION OF HUMAN FOOD REWARD Anthony P. Goldstone. Division of Brain Sciences, Imperial College London, Hammersmith Hospital, London W12 0NN, UK
mindful manner, while in the CONTROL group, 35 women were shown another video and instructed to taste the foods without specific recommendation. Four finger foods were tasted by the participants: two (high and low energy-dense) savoury and two (high and low energy-dense) sweet ones. After the tasting session, participants were asked to fill in electronic questionnaires. They were offered at the same time an ad-libitum snack with the four finger foods previously tasted. The mean energy intake during the ad-libitum snack was lower in the MINDFUL group (p ¼ 0.04). This was explained by a lower intake of high energy-dense finger foods in the MINDFUL group (p ¼ 0.04). No difference has been found between the two groups in the level of hunger and satiety just after the tasting session and in food liking. This study demonstrated that a mindful eating induction can help in reducing food intake, especially high energy-dense foods.
E-mail address: [email protected]
Akin to addictive behaviours, alterations in brain dopaminergic and opioid pathways, involved in the expectancy, appraisal and receipt of food reward are important in the development and maintenance of obesity. The caudate and nucleus accumbens are involved in habitual, goal- and reward-directed behaviours. The insula incorporates the primary taste cortex, and together with the amygdala, predominantly responding to emotions, receives gustatory and other multi-modal sensory inputs. The orbitofrontal cortex encodes reward value and salience. Together with prefrontal cortical regions involved in cognitive control and decision making, these areas form part of a brain network that regulates stimulus-response association and motivation to rewards such as food. Functional MRI combined with behavioural tasks enables examination of the responses to food cues, anticipation of or receipt of food, as well as links with other addictive behaviours such as compulsivity, impulsivity, and stress sensitivity. This presentation reviews our human fMRI and behavioural studies examining the influences of nutritional state, gut hormones, genetic variants, bariatric surgery and obesity itself, on anticipatory food reward and addictive behaviours. In particular we show that: (i) acyl ghrelin mimics fasting to increase the appeal of high-energy food pictures and associated orbitofrontal cortex and hippocampus activation; (ii) patients after gastric bypass surgery have less appeal of and reward system activation to highenergy foods than gastric banding surgery, seemingly related to increased plasma gut hormone PYY and GLP-1; (iii) increased colonic delivery of the short chain fatty acid propionate reduces the appeal of high-energy foods and striatum activation; and (iv) polymorphisms in the FTO and DRD2 genes altering dopaminergic function interact to modify reward system responses to high-energy foods. MINDFUL EATING INDUCTION, FOOD CHOICES AND FOOD INTAKE X. Allirot, A. Cebolla, I. Perdices, E. Oliver, E. Urdaneta. Basque Culinary n, Spain Centre, Paseo Juan Avelino Barriola, 101, 20009 San Sebastia E-mail address: [email protected] (X. Allirot).
Previous studies suggested a protective effect of mindfulness techniques to foster healthy eating. However, the effect of a mindful eating induction on subsequent eating behaviours has not been studied yet. The objective of the present study was to assess the effect of an experimental mindful eating induction on food choices, food intake, food liking and appetite. Seventy adult women were invited to a tasting session. In the MINDFUL group, 35 women received the instruction through a brief video to taste the foods in a
DOES MEAL PREPARATION INVOLVEMENT ENHANCE FOOD INTAKE IN OLDER PERSONS WITH DEMENTIA? X. Allirot, A. Cebolla, I. Perdices, E. Oliver, E. Urdaneta. Basque Culinary n, Spain Center, Paseo Juan Avelino Barriola, 101, 20009 San Sebastia E-mail address: [email protected] (X. Allirot).
Older persons with dementia frequently encounter loss of interest towards eating, leading to appetite and weight loss. It has been suggested that involving them in the process of meal preparation could enhance their diet, but the effect of this strategy has never been tested. The objective of the present study was to assess the impact of six strategies around meal preparation, considered individually, on appetite, food intake and liking in older persons with dementia, in a day care centre. For each strategy, we organized a within-subject experiment that consisted in comparing the effect of an experimental workshop, organized just before the meal, on (1) cooking, (2) designing plates, (3) preparing table, (4) remembering recipes, (5) mindful eating, (6) nutritional information, to a control memory workshop. After the cooking (compared to control) workshop, we demonstrated an increase in total energy intake during the meal (p ¼ 0.003) explained by a higher lipid (p ¼ 0.006) and protein (p ¼ 0.012) intake, with no difference in hunger scores and food liking (n ¼ 12). After the designing plates workshop, we also demonstrated an increase in total energy (p ¼ 0.015), lipid (p ¼ 0.023) and protein (p ¼ 0.023) intake, with no difference in hunger scores and liking (n ¼ 10). We did not demonstrate any effect for the other four strategies. This study demonstrated that involving older persons with dementia in the process of meal preparation (cooking and designing plates) could help in enhancing their food intake. INFANTS’ LIKING FOR GREEN BEANS, BASED ON OBSERVED BEHAVIOUR AND FACIAL EXPRESSIONS, INCREASED AFTER REPEATED EXPOSURE TO VEGETABLES AT THE START OF WEANING Coraline Barends, Jennifer Gatzemeier, Cees de Graaf, Jeanne H.M. de Vries. Department of Psychology, College of Human and Health Sciences, Swansea University, Swansea SA2 8PP, UK E-mail address: [email protected] (J. Gatzemeier).
Most children do not consume the recommended amount of vegetables. Liking is an important predictor of intake, therefore the aim of this study was to investigate the effect of repeated vegetable exposure on infants’ liking for green beans, assessed through the observation of acceptance and
Contents lists available at ScienceDirect
Appetite journal homepage: www.elsevier.com/locate/appet
Abstracts of the 40th Anniversary Meeting of the British Feeding and Drinking Group THE LENSBURY, TEDDINGTON, UK. APRIL 7THe8TH 2016 E. Leigh Gibson, Organiser and Editor. University of Roehampton, London, UK E-mail address: [email protected]
Keynote: THE HEDONIC AND HUNGRY BRAIN: NUTRITIONAL, HORMONAL, SURGICAL AND GENETIC MODULATION OF HUMAN FOOD REWARD Anthony P. Goldstone. Division of Brain Sciences, Imperial College London, Hammersmith Hospital, London W12 0NN, UK
mindful manner, while in the CONTROL group, 35 women were shown another video and instructed to taste the foods without specific recommendation. Four finger foods were tasted by the participants: two (high and low energy-dense) savoury and two (high and low energy-dense) sweet ones. After the tasting session, participants were asked to fill in electronic questionnaires. They were offered at the same time an ad-libitum snack with the four finger foods previously tasted. The mean energy intake during the ad-libitum snack was lower in the MINDFUL group (p ¼ 0.04). This was explained by a lower intake of high energy-dense finger foods in the MINDFUL group (p ¼ 0.04). No difference has been found between the two groups in the level of hunger and satiety just after the tasting session and in food liking. This study demonstrated that a mindful eating induction can help in reducing food intake, especially high energy-dense foods.
E-mail address: [email protected]
Akin to addictive behaviours, alterations in brain dopaminergic and opioid pathways, involved in the expectancy, appraisal and receipt of food reward are important in the development and maintenance of obesity. The caudate and nucleus accumbens are involved in habitual, goal- and reward-directed behaviours. The insula incorporates the primary taste cortex, and together with the amygdala, predominantly responding to emotions, receives gustatory and other multi-modal sensory inputs. The orbitofrontal cortex encodes reward value and salience. Together with prefrontal cortical regions involved in cognitive control and decision making, these areas form part of a brain network that regulates stimulus-response association and motivation to rewards such as food. Functional MRI combined with behavioural tasks enables examination of the responses to food cues, anticipation of or receipt of food, as well as links with other addictive behaviours such as compulsivity, impulsivity, and stress sensitivity. This presentation reviews our human fMRI and behavioural studies examining the influences of nutritional state, gut hormones, genetic variants, bariatric surgery and obesity itself, on anticipatory food reward and addictive behaviours. In particular we show that: (i) acyl ghrelin mimics fasting to increase the appeal of high-energy food pictures and associated orbitofrontal cortex and hippocampus activation; (ii) patients after gastric bypass surgery have less appeal of and reward system activation to highenergy foods than gastric banding surgery, seemingly related to increased plasma gut hormone PYY and GLP-1; (iii) increased colonic delivery of the short chain fatty acid propionate reduces the appeal of high-energy foods and striatum activation; and (iv) polymorphisms in the FTO and DRD2 genes altering dopaminergic function interact to modify reward system responses to high-energy foods. MINDFUL EATING INDUCTION, FOOD CHOICES AND FOOD INTAKE X. Allirot, A. Cebolla, I. Perdices, E. Oliver, E. Urdaneta. Basque Culinary n, Spain Centre, Paseo Juan Avelino Barriola, 101, 20009 San Sebastia E-mail address: [email protected] (X. Allirot).
Previous studies suggested a protective effect of mindfulness techniques to foster healthy eating. However, the effect of a mindful eating induction on subsequent eating behaviours has not been studied yet. The objective of the present study was to assess the effect of an experimental mindful eating induction on food choices, food intake, food liking and appetite. Seventy adult women were invited to a tasting session. In the MINDFUL group, 35 women received the instruction through a brief video to taste the foods in a
DOES MEAL PREPARATION INVOLVEMENT ENHANCE FOOD INTAKE IN OLDER PERSONS WITH DEMENTIA? X. Allirot, A. Cebolla, I. Perdices, E. Oliver, E. Urdaneta. Basque Culinary n, Spain Center, Paseo Juan Avelino Barriola, 101, 20009 San Sebastia E-mail address: [email protected] (X. Allirot).
Older persons with dementia frequently encounter loss of interest towards eating, leading to appetite and weight loss. It has been suggested that involving them in the process of meal preparation could enhance their diet, but the effect of this strategy has never been tested. The objective of the present study was to assess the impact of six strategies around meal preparation, considered individually, on appetite, food intake and liking in older persons with dementia, in a day care centre. For each strategy, we organized a within-subject experiment that consisted in comparing the effect of an experimental workshop, organized just before the meal, on (1) cooking, (2) designing plates, (3) preparing table, (4) remembering recipes, (5) mindful eating, (6) nutritional information, to a control memory workshop. After the cooking (compared to control) workshop, we demonstrated an increase in total energy intake during the meal (p ¼ 0.003) explained by a higher lipid (p ¼ 0.006) and protein (p ¼ 0.012) intake, with no difference in hunger scores and food liking (n ¼ 12). After the designing plates workshop, we also demonstrated an increase in total energy (p ¼ 0.015), lipid (p ¼ 0.023) and protein (p ¼ 0.023) intake, with no difference in hunger scores and liking (n ¼ 10). We did not demonstrate any effect for the other four strategies. This study demonstrated that involving older persons with dementia in the process of meal preparation (cooking and designing plates) could help in enhancing their food intake. INFANTS’ LIKING FOR GREEN BEANS, BASED ON OBSERVED BEHAVIOUR AND FACIAL EXPRESSIONS, INCREASED AFTER REPEATED EXPOSURE TO VEGETABLES AT THE START OF WEANING Coraline Barends, Jennifer Gatzemeier, Cees de Graaf, Jeanne H.M. de Vries. Department of Psychology, College of Human and Health Sciences, Swansea University, Swansea SA2 8PP, UK E-mail address: [email protected] (J. Gatzemeier).
Most children do not consume the recommended amount of vegetables. Liking is an important predictor of intake, therefore the aim of this study was to investigate the effect of repeated vegetable exposure on infants’ liking for green beans, assessed through the observation of acceptance and