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.

加工食品的现代发明从根本上改变了我们的食物环境。现在，零售商库存多种食品。现在，即使是单一类型的食物（例如，披萨）也有多种尺寸不同的品种及其含有的卡路里数量。例如，我们的数据表明，在英国，鱼馅饼“准备餐”中的卡路里数量最高可达450％。在动物中，这种“可变性”促进了暴饮暴食和体重的增加。该项目首次将探讨这是否也发生在人类中。食物环境中的可变性可能会增加两种方法，可能会增加我们消耗的卡路里数量。这些总结在下面进行。在第1阶段，我们将研究我们有能力“补偿”食品中的卡路里。当我们不久又一顿饭饮食时，当第一顿饭的大小控制第二顿饭的大小时，就会发生良好的补偿（即，较大的第一顿饭会导致人们食用较小的第二顿饭）。在动物中，赔偿良好与“头相反应”的退化有关。这种预期的反应控制着食欲，代表了一系列的生理变化（例如唾液和胰岛素释放），这些变化为食物的消费和消化做好了准备。至关重要的是，仅查看或闻到食物就足以引起与食物中含有卡路里成正比的反应。这表明学习涉及，并且反应基于以前与单个食物的相遇。在此阶段，我们将确定在高度可变的食物中是否减少了头相反应，以及这是否促进了不良补偿导致过度消费。头相反应将以多种方式测量。特别是，我们将根据靠近肝脏的皮肤温度的变化开发一种新方法。以前，研究人员发现这种“热反应”对不同食物特别敏感。在这个跨学科项目中，我们将与传感器技术专家合作，进一步发展这种敏感性。在第2阶段，我们将探讨以下想法：我们的食物环境中的可变性使我们难以预测特定食物避免饥饿的程度。 2002年，诺贝尔奖因在行为经济学领域的进步而获得。这项工作表明，不确定性倾向于产生谨慎和保守的反应，并已广泛用于预测动物行为以及与赌博，财务交易和冒险相关的一系列决策。我们发现“前景理论”尚未应用于人类饮食行为，这令人惊讶。我们将第一次借鉴这些原则，以测试我们可变的食物环境会导致食用食物的影响的不确定性，这会引起混乱，并担心饥饿在消耗后可能会经历饥饿。为了应对这种不确定性，我们做出保守的饮食决策，然后选择然后食用大部分食物。总而言之，该项目将解决与我们饮食环境中可变性有关的重要问题。以前，这个问题在很大程度上被忽略了。然而，对动物的研究表明，可变性有可能在促进暴饮暴食和肥胖症中发挥重要作用。该项目的受益者广泛。对于个人消费者来说，这可能涉及公众对可变食品影响的认识。对于儿童，可能会引入准则和/或立法，以限制对高度可变食品的接触。对于肥胖的个体，可能会采取干预措施重新培养对特定食品中含有卡路里的敏感性。因此，这项工作具有影响许多小组的巨大潜力，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