Food Rheology and Feeding in Lean and Obese Humans

描述（由申请人提供）：2010年国家卫生目标呼吁减少肥胖症的流行。最近超重和肥胖患病率的显著增加暗示了该流行病病因学中的行为因素。目前的建议假设，这种趋势的部分原因是产生能量的饮料消费量增加，因为它们是膳食能量的重要和不断增加的来源，它们引起的食欲和饮食反应比固体食物弱。提出了三项人体研究，以更全面地描述液体和固体的属性，这些属性可能解释它们引起的不同食欲反应，潜在的促成机制以及食用它们的饮食含义。研究1将对比不同常量营养素含量的液体和固体食物对饱腹感、饱腹感和喂养的急性影响。研究2将通过监测能量和大量营养素相匹配的液体和固体负荷作为正餐成分或正餐之间的“零食”摄入时的食欲和饮食反应，确定液体和固体摄入的模式是否会影响饱腹感和喂养。为了更好地评估含有液体或固体补充剂的饮食的临床意义，研究3将要求长期摄入匹配的能量产生的液体或固体负荷，同时测量食欲、饮食摄入、能量消耗和体重/组成。由于碳水化合物是饮料中能量的主要来源，并对能量摄入水平的增加有不成比例的贡献，因此我们对液体和固体食物差异反应的机制的初步研究与碳水化合物代谢有关。对文献和初步研究的批判性回顾表明，葡萄糖、胰岛素、瘦素、神经肽- y级联可能参与其中，并将作为研究3的一部分进行评估。我们也有证据暗示胆囊收缩素，所以，这个肽将被评估。所有的研究都将在瘦人和肥胖者中进行，以探索肥胖者对液体反应较弱的可能性，特别是对这一群体的能量平衡有问题。这个关于对产生能量的液体和固体食物的不同反应的新假设源于坚实的科学文献，应该为管理国家最严重的公共卫生问题之一提供新的见解。

DESCRIPTION (provided by applicant): The 2010 National Health Objectives call for a reduction in the prevalence of obesity. The marked recent increase in overweight and obesity prevalence implicates behavioral factors in the etiology of the epidemic. The present proposal hypothesizes the trend is attributable, in part, to increasing consumption of energy yielding beverages since they are a significant and increasing source of dietary energy and they elicit weaker appetitive and dietary responses than solid foods. Three human studies are proposed to more fully characterize attributes of liquids and solids that may account for the differential appetitive responses they elicit, potential contributory mechanisms as well as the dietary implications of their consumption. Study 1 will contrast the acute effects of fluid and solid foods varying in macronutrient content on satiation, satiety and feeding. Study 2 will determine if the pattern of fluid and solid item ingestion influences satiety and feeding by monitoring appetitive and dietary responses to energy- and macronutrient-matched fluid and solid loads ingested as meal components or between meal "snacks." To better assess the clinical implications of diets incorporating liquid or solid supplements, study 3 will entail chronic ingestion of matched energy-yielding fluid or solid loads with concurrent measurement of appetite, dietary intake, energy expenditure and body weight/composition. Because carbohydrate is the predominant source of energy in beverages and contributes disproportionately to the increasing level of energy intake, our initial search for a mechanism underlying the differential responses to fluid and solid foods relates to carbohydrate metabolism. A critical review of the literature and pilot studies suggest the glucose, insulin, leptin, neuropeptide-Y cascade may be involved and will be targeted for evaluation as part of study 3. We also have evidence implicating cholecystokinin so, this peptide will be assessed. All studies will be conducted with lean and obese individuals to explore the possibility that weaker responses to fluids by the obese may be especially problematic for energy balance in this group. This novel hypothesis regarding a differential response to energy-yielding fluid and solid foods stems from a solid scientific literature and should yield new insights for management of one of the nations most serious public health problems.