Slow Down: Behavioural and Physiological Effects of Reducing Eating Rate
Slow Down: Behavioural and Physiological Effects of Reducing Eating Rate
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DOI：
10.3390/nu11010050
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发表时间：
2019-01-01
期刊：
影响因子：
5.9
通讯作者：
Hinton, Elanor
中科院分区：
文献类型：
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作者：
Hawton, Katherine;Ferriday, Danielle;Hinton, Elanor
减缓进食率似乎是减少食物摄入量的有效策略。这项可行性研究使用功能磁共振成像(FMRI)、血浆胃肠激素浓度、食欲分级、最近进食记忆和零食消费来研究进食率对餐后反应的影响。21名参与者(平均年龄23岁，身体质量指数健康)被随机分配到以正常或缓慢的速度(6分钟对24分钟)摄入600千卡的一餐。随后，参与者立即对用餐乐趣和满意度进行了评分。在一项关于这顿饭的记忆任务中，在餐后2小时进行fMRI检查。在基线和每隔30分钟测量食欲、YY和Ghrelin，持续3小时。参与者在餐后3小时被给予临时零食。由于可行的样本量，结果被报告为效应大小(Cohen‘s d)。正常率组认为用餐更愉快(效应量=0.5)和满意度(效应量=0.6)。餐后两小时，慢速组的人表现出更大的饱腹感(效果大小=0.7)和更准确的食物大小记忆(效果大小=0.4)，做出食物大小决定所需的时间与饱腹感和奖赏脑区的大胆反应之间存在线性关系。慢速组餐后Ghrelin抑制较大(效应量=0.8)。餐后3小时，慢速组从零食中摄取的能量平均减少25%(效果大小=0.5)。这些数据提供了关于进食率如何影响食物摄入量的潜在机制的新见解，并对有效的体重管理干预措施的设计产生了影响。
Slowing eating rate appears to be an effective strategy for reducing food intake. This feasibility study investigated the effect of eating rate on post-meal responses using functional magnetic resonance imaging (fMRI), plasma gastrointestinal hormone concentrations, appetite ratings, memory for recent eating, and snack consumption. Twenty-one participants (mean age 23 years with healthy body mass index) were randomly assigned to consume a 600 kcal meal at either a "normal" or "slow" rate (6 vs. 24 min). Immediately afterwards, participants rated meal enjoyment and satisfaction. FMRI was performed 2-h post-meal during a memory task about the meal. Appetite, peptide YY, and ghrelin were measured at baseline and every 30 min for 3 h. Participants were given an ad-libitum snack three hours post-meal. Results were reported as effect sizes (Cohen's d) due to the feasibility sample size. The normal rate group found the meal more enjoyable (effect size = 0.5) and satisfying (effect size = 0.6). Two hours post-meal, the slow rate group reported greater fullness (effect size = 0.7) and more accurate portion size memory (effect sizes = 0.4), with a linear relationship between time taken to make portion size decisions and the BOLD response in satiety and reward brain regions. Ghrelin suppression post-meal was greater in the slow rate group (effect size = 0.8). Three hours post-meal, the slow rate group consumed on average 25% less energy from snacks (effect size = 0.5). These data offer novel insights about mechanisms underlying how eating rate affects food intake and have implications for the design of effective weight-management interventions.