Does flavour-nutrient inconsistency compromise energy regulation in humans?

风味与营养的不一致是否会影响人类的能量调节？

• 批准号: BB/I012370/1
• 负责人: Jeffrey Brunstrom
• 金额: $ 53.09万
• 依托单位: University of Bristol
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2012
• 资助国家: 英国
• 起止时间: 2012 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FI012370%2F1
• 关键词: Does; flavour; nutrient; inconsistency; compromise

The modern invention of processed foods has fundamentally changed our food environment. Retailers now stock an extremely wide range of foods. Even single types of food (e.g., pizza) are now available in numerous varieties that differ in size and the number of calories that they contain. For example, our data show that the number of calories in fish pie 'ready meals' can vary by up to 450% in the UK. In animals, this kind of 'variability' promotes overeating and an increase in body weight. For the first time, this project will explore whether this also happens in humans. There are two ways in which variability in our food environment might increase the number of calories that we consume. These are summarised below. In PHASE 1 we will look at our capacity to 'compensate' for calories in food. When we consume one meal shortly after another then good compensation occurs when the size of the first meal controls the size of the second meal (i.e., a larger first meal causes people to consume a smaller second meal). In animals, poor compensation has been linked to a degraded 'cephalic-phase response.' This anticipatory response governs appetite and represents a series of physiological changes (e.g., salivation and insulin release) that prepare the body for the consumption and digestion of food. Critically, merely looking at or smelling a food is sufficient to elicit a response that is proportional to the calories contained in a food. This shows that learning is involved and that responses are based on previous encounters with individual foods. In this phase we will determine whether the cephalic-phase response is reduced in highly variable foods and whether this promotes poor compensation leading to overconsumption. Cephalic-phase responses will be measured in a number of ways. In particular, we will develop a new method based on changes in skin temperature near to the liver. Previously, researchers have found that this 'thermogenic response' is particularly sensitive to different foods. In this interdisciplinary project we will work with an expert in sensor technology to develop this sensitivity still further. In PHASE 2 we will explore the idea that variability in our food environment makes it more difficult for us to predict the extent to which a particular food will stave off hunger. In 2002 a Nobel Prize was awarded for advances in the field of behavioural economics. This work shows that uncertainty tends to generate cautious and conservative responses and has been used extensively to predict animal behaviour and a range of decisions relating to gambling, financial trading, and risk taking. We find it surprising that 'prospect theory' has not been applied to understand dietary behaviour in humans. For the first time, we will draw on these principles to test the idea that our variable food environment causes uncertainty about the effects of consuming a food, which creates confusion and a concern that hunger might be experienced after it has been consumed. In response to this uncertainty we make conservative dietary decisions and select and then consume larger portions of food. In summary, this project will address important questions relating to variability in our dietary environment. Previously, this issue has been largely overlooked. Nevertheless, research in animals would suggest that variability has the potential to play an important role in promoting overeating and obesity. The beneficiaries of this project are wide ranging. For individual consumers, this might involve increased public awareness of the effects of variable foods. For children, guidelines and/or legislation might be introduced to limit exposure to highly variable foods. For obese individuals, interventions might be possible that re-train sensitivity to the calories contained in specific foods. As such, this work has considerable potential to impact a number of groups, including; health professionals, policy makers, educators, and the wider public.

现代加工食品的发明从根本上改变了我们的食物环境。零售商现在库存的食品种类非常广泛。即使是单一类型的食物(如披萨)现在也有许多不同的种类，它们的大小和所含卡路里的数量都不同。例如，我们的数据显示，在英国，鱼馅饼“即食餐”中的卡路里含量可能会有高达450%的差异。在动物身上，这种“可变性”会导致暴饮暴食和体重增加。该项目将首次探索这种情况是否也发生在人类身上。食物环境的变化可能会通过两种方式增加我们消耗的卡路里数量。以下是这些内容的摘要。在第一阶段，我们将考察我们对食物中卡路里的“补偿”能力。当我们一餐接着一餐地吃，那么当第一餐的大小控制第二餐的大小时(即，较大的第一餐会导致人们消费较少的第二餐)，就会出现良好的补偿。在动物身上，补偿不足与“头位相反应”的退化有关。这种预期性反应支配着食欲，代表着一系列生理变化(例如，唾液和胰岛素释放)，使身体为食物的消费和消化做好准备。关键是，仅仅是看或闻一种食物就足以引起与食物中所含卡路里成正比的反应。这表明，学习是涉及到的，反应是基于之前接触到的个别食物。在这一阶段，我们将确定在高度可变的食物中，头部阶段的反应是否会减少，以及这是否会导致补偿不足导致过度消费。头位相反应将以多种方式进行测量。特别是，我们将开发一种基于肝脏附近皮肤温度变化的新方法。此前，研究人员发现，这种“生热反应”对不同的食物特别敏感。在这个跨学科的项目中，我们将与传感器技术专家合作，进一步发展这种敏感度。在第二阶段，我们将探索这样一种想法，即我们的食物环境的变异性使我们更难预测特定食物将在多大程度上延缓饥饿。2002年，行为经济学领域的进步被授予诺贝尔奖。这项工作表明，不确定性往往会产生谨慎和保守的反应，并已被广泛用于预测动物行为以及与赌博、金融交易和冒险有关的一系列决策。我们发现令人惊讶的是，“前景理论”没有被应用于理解人类的饮食行为。我们将第一次利用这些原则来检验这样一种观点，即我们可变的食物环境会导致对食用一种食物的影响的不确定性，这会造成混乱，并使人担心在食用一种食物后可能会经历饥饿。为了应对这种不确定性，我们会做出保守的饮食决定，选择更多的食物，然后消费更多的食物。总而言之，这个项目将解决与我们饮食环境中的可变性有关的重要问题。此前，这个问题在很大程度上被忽视了。然而，对动物的研究表明，变异性有可能在促进暴饮暴食和肥胖方面发挥重要作用。这个项目的受益者范围很广。对于个人消费者来说，这可能涉及提高公众对可变食品影响的认识。对于儿童，可以制定准则和/或立法，以限制接触高度多变的食物。对于肥胖的人来说，干预措施可能会重新训练他们对特定食物中所含卡路里的敏感度。因此，这项工作有相当大的潜力影响许多群体，包括卫生专业人员、政策制定者、教育工作者和更广泛的公众。

项目成果

Modulation of sweet preference by the postingestive outcomes of eating.

通过进食后的结果调节甜味偏好。

• 作者: AA Martin

In search of flavour-nutrient learning. A study of Samburu pastoralists in North-Central Kenya

寻找风味营养学习。

• DOI: 10.1016/j.appet.2014.06.045
• 发表时间: 2014
• 期刊: Appetite
• 影响因子: 5.4
• 作者: Brunstrom J

Undervalued and ignored: Are humans poorly adapted to energy-dense foods?

• DOI: 10.1016/j.appet.2017.10.015
• 发表时间: 2018-01-01
• 期刊: APPETITE
• 影响因子: 5.4
• 作者: Brunstrom, Jeffrey M.;Drake, Alex C. L.;Rogers, Peter J.
• 通讯作者: Rogers, Peter J.

Translating sweet-calorie learning in humans: Evidence from preference behavior

将甜热量学习转化为人类：来自偏好行为的证据

• 作者: AA Martin

Expected Satiety: Application to Weight Management and Understanding Energy Selection in Humans.

• DOI: 10.1007/s13679-015-0144-0
• 发表时间: 2015-03
• 期刊: Current obesity reports
• 影响因子: 8.8
• 作者: Forde CG;Almiron-Roig E;Brunstrom JM
• 通讯作者: Brunstrom JM