Unlearned appetite controls: Watersnakes (Nerodia) take smaller meals when they have the choice.

Studies of appetite in mammals emphasize that meal size is learned, but lactation and parental care constrain testing of naive individuals. Neonatal reptiles, in contrast, are self-sufficient foragers. The authors examined the effect of prey size on meal size in primivorous (at first feeding) northern watersnakes (Nerodia sipedon). When offered an excess of small prey (2%-20% of snake mass), neonates ate significantly smaller meals (M = 23.5% of snake mass) than when offered a single huge item (range = 32%-55%). The authors conclude that (a) the taking of smaller meals is not a learned effect, (b) there may be a satiety threshold for meal size rather than a target, (c) oropharyngeal stimuli may provide satiety cues, and (d) huge meals may have fitness costs. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

The timing of food availability affects growth in chicks

Three experiments challenged the ability of domestic chicks to grow normally by differentially restricting when and for how long food was available. In Experiments 1 and 2, food was available for six 1-hr, three 2-hr, two 3-hr, or one 6-hr (a.m., p.m.) periods/day over the first 3 posthatch weeks. Control groups received continuous access to food. In Experiment 3, different amounts of light surrounded the 6-hr feeding period. In Experiments 2 and 3, chicks composed their own diets from separate sources high in protein or carbohydrate. Except for the single 6-hr meal preceding dark, large meals at other times of day impaired growth--primarily because chicks consumed insufficient dietary protein and ate less earlier in the light phase. We conclude that both the amount eaten and the proportion of the diet consumed as protein at given times of the day are phylogenetically acquired strategies that fit the omnivorous, diurnal chicken to its niche, independent of its momentary requirements, and appear early in development.     

Palatability and foraging cost interact to control caloric intake.

The combined effects of meal cost and food flavor on meal size were studied with a method that avoided the covariation of nutrient composition and caloric density with palatability. As rats (Rattus norvegicus) drank flavored fluids (unpalatable 0.05% sucrose octaacetate [SOA], neutral 0.05% saccharin, and palatable 2% Polycose?+?0.2% saccharin [P?+?S]), liquid diet was infused intragastrically. Relative to saccharin, rats with free access ate 10% more calories in larger meals while consuming P?+?S and initially ate fewer calories in smaller but more frequent meals while drinking SOA. Other rats lever-pressed to begin meals, which halved meal number and doubled meal size relative to the free-access group. Although foraging rats also ate larger P?+?S meals and smaller SOA meals, the changes did not affect total intake. Without the usual differential postingestive effects of foods that differ in palatability, making food more costly blunts rats' response to its flavor. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Effect of the growth rate of Pseudomonas aeruginosa biofilms on the susceptibility to antimicrobial agents: beta-lactams and fluoroquinolones

The combined effects of meal cost and food flavor on meal size were studied with a method that avoided the covariation of nutrient composition and caloric density with palatability. As rats (Rattus norvegicus) drank flavored fluids (unpalatable 0.05% sucrose octaacetate [SOA], neutral 0.05% saccharin, and palatable 2% Polycose + 0.2% saccharin [P + S]), liquid diet was infused intragastrically. Relative to saccharin, rats with free access ate 10% more calories in larger meals while consuming P + S and initially ate fewer calories in smaller but more frequent meals while drinking SOA. Other rats lever-pressed to begin meals, which halved meal number and doubled meal size relative to the free-access group. Although foraging rats also ate larger P + S meals and smaller SOA meals, the changes did not affect total intake. Without the usual differential postingestive effects of foods that differ in palatability, making food more costly blunts rats' response to its flavor.     

The influence of thermic effect of food on satiety

OBJECTIVES: To evaluate energy expenditure after three isoenergetic meals of different nutrient composition and to establish the relationship between the thermic effect of food (TEF), subsequent energy intake from a test meal and satiety sensations related to consumption. DESIGN: The study employed a repeated measures design. Ten subjects received, in a randomized order, three meals of 2331+/-36 kJ (557+/-9 kcal). About 68% of energy from protein in the high protein meal (HP), 69% from carbohydrate in the high carbohydrate meal (HC) and 70% from fat in the high fat meal (HF). SETTING: The experiments were performed at the University of Milan. Subjects: Ten normal body-weight healthy women. METHODS: Energy expenditure was measured by indirect calorimetric measurements, using an open-circuit ventilated-hood system; intake was assessed 7h later by weighing the food consumed from a test meal and satiety sensations were rated by means of a satiety rating questionnaire. RESULTS: TEF was 261+/-59, 92+/-67 and 97+/-71 kJ over 7 h after the HP, HC and HF meals, respectively. The HP meal was the most thermogenic (P < 0.001) and it determined the highest sensation of fullness (P=0.002). There were no differences in the sensations and thermic effect between fat and carbohydrate meals. A significant relationship linked TEF to fullness sensation (r=0.41, P=0.025). Energy intake from the test meal was comparable after HP, HC and HF meals. CONCLUSIONS: Our results suggest that TEF contributes to the satiating power of foods.     

Bed rails: a barrier to independence?

The influence of meal frequency on change of body weight and protein status, measured by level of amino acid oxidation (decarboxylation) in the postabsorptive state, was studied at a fixed daily protein intake. Growing rats (250g) were fed through gastric canula a feeding solution based on Nutrison Standard supplying 1.6g protein and 266kJ ME daily. This amount was given in either 2 large meals at the beginning and the end, or in 6 smaller meals, or by continuous infusion during entire dark period (10 hrs). After 3 weeks of feeding the mean growth rate of the rats fed continuously was nearly 20% higher than rats fed the same amount in 2 meals. The rats fed 6 meals a day had a growth rate rather similar to the rats fed continuously. The percentile recovery of label as 14CO2 in the breath after an intraperitoneal injection of [1-14C]leucine (4 hrs after last meal) was significantly higher (p.05) for the animals fed continuously (27% sd 2.6) compared to the rats fed 2 meals (21.9% sd 4.0). The value for 6 meal group was intermediate (24.5 sd 1.8). The results indicate that the metabolic utilization of a fixed daily amount of protein is clearly influenced by the way of supply. With respect to the change of body weight and protein status, animals have more benefit of the same amount of protein if the supply is more equable. It is suggested that the difference is caused by metabolic restriction for an adequate utilisation of large meals. Therefore large meals are supposed to cause a waste of amino acids in the postprandial phase. As a consequence amino acid amount that will be stored in the body to be available in the postabsorptive phase will be less.     

Effects of ovariectomy on meal pattern in the albino rat.

In a study with 24 female albino Sherman rats, it was found that after ovariectomy most Ss increased food intake while continuing to eat discrete meals. Meal size increased in ovariectomized Ss, whereas meal frequency decreased. It is suggested that ovariectomy impairs the onset of satiety during a meal but not the ability to regulate total intake through modification of intermeal interval. (21 ref) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Some extraordinary facts about obese humans and rats.

Examined similarities between experimental findings with obese human Ss and lesioned hyperphagic rats. In comparison to normals, obese Ss (a) eat more of a good- and less of a bad-tasting food; (b) eat fewer meals/day, eat more/meal, and eat more rapidly; (c) react more emotionally; (d) eat more when food is easy to procure and less when it is difficult; (e) do not regulate food consumption when preloaded with solids, but do when preloaded with liquids; and (f) are less active. N. Mrosovosky's theory that the ventromedial hypothalamus is functionally quiescent in obese Ss is discussed. The function of the hypothalamus is examined. It is hypothesized that obese Ss are stimulus-bound. Experiments reveal that obese Ss (a) do better on recall tests, (b) respond faster with fewer errors on complex RT tasks, (c) are more distractible, and (d) work harder for food when food cues are prominent. Reexamining the activity levels of Ss, it was found that beyond a given stimulus intensity, Ss are more reactive than normals. Difficulties with the comparison and formulation are noted. (38 ref.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Abdominal vagotomy disrupts food-related drinking in the rat.

In 2 experiments with a total of 41 Sprague-Dawley albino rats, Ss with complete subdiaphragmatic bilateral transection of the abdominal vagus (Vgx-C) showed disordered food-related drinking when drinking water in temporal association with a meal of dry food after 5-hr food deprivation and when drinking water in association with a liquid meal after 24-hr food deprivation. The Vgx-C Ss drank after significantly longer latencies and drank significantly less water in 1 hr than did sham-vagotomized (Sham) Ss after eating the same size meal (solid or liquid). Ss with incomplete vagal transection (Vgx-I) ate and drank like Shams. Water intake of Sham and Vgx-I Ss correlated positively with the meal size of solid food, but the water intake of Vgx-C Ss did not. The failure of Vgx-C Ss to drink water normally when food was ingested was not due to failure of a food stimulus to reach the intestine, because Vgx-C and Sham Ss emptied equivalent volumes of liquid food from the stomach into the intestine within 10 min of food entering the stomach. Results indicate that the abdominal vagus is an important neurological substrate for food-related drinking in the rat. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Serotoninergic manipulation, meal-induced satiety and eating pattern: effect of fluoxetine in obese female subjects

Twelve nondepressed healthy female obese subjects (BMI > 30 kg/m2) took part in a study which conformed to a double-blind randomized crossover design. Each subject acted as her own control across 2 weeks of treatment with either 60 mg of the 5-HT reuptake inhibitor fluoxetine or matching placebo. On days 7 and 14 of both treatment phases subjects were provided with fixed energy lunch meals high in either CHO or fat. The effect of these meals on satiety during the fluoxetine and placebo phases was assessed by a battery of procedures. Subjects felt less hungry after consuming the high CHO meal than after consuming the high-fat meal. They also felt less hungry when taking fluoxetine than when taking the placebo. Analysis of energy intake from the test meal revealed a main effect of prior lunch meal type (high CHO or high fat) and a main effect of drug treatment. Subjects consumed an average of 574 kcal following the high CHO meal compared to 689 kcal following the high-fat meal. Subjects also consumed an average of 532 kcal when taking fluoxetine compared to 730 kcal when taking the placebo. Fluoxetine did not exert any significant effects on macronutrient selection. Mean daily energy intake, calculated from food diary records, was 1881 kcal when subjects were taking the placebo compared to 1460 kcal when taking fluoxetine (a reduction of 22.4%). Fluoxetine treatment produced a significant weight loss of 1.97 kg over the two weeks of treatment compared to a weight loss of only 0.04 kg on placebo.     

The sociopsychological importance of food in hospital. Evaluation of a new meal system in a children's cancer ward

Malnutrition of patients in hospitals is a subject that is fairly well described in the medical literature, but less attention has been paid to the social significance of food in hospitals. This article describes a study of the social and psychological impact of the introduction of a new meal delivery system in a children's cancer ward. A traditional centralized meal system was replaced by a staffed local kitchen. The evaluation involved questionnaires to the children, parents and staff members; qualitative, indepth, semi-structured interviews with subgroups; observations of meals. Children, staff and parents greatly preferred the new meal system, which changed the significance of food and meals in the hospital: from an arena of conflict and problems to one with a greatly enhanced social status. The article underlines that it is important to integrate socio-psychological and nutritional aspects of food and eating if malnutrition in hospitals is to be overcome.     

Purification of six neurotoxins from the venom of Dendroaspis viridis. Primary structure of two long toxins

1. In the conscious calf it is possible to use duodenal re-entrant cannulae to measure the output of a gastric test meal directly from the proximal cannula placed near the pylorus. At the same time the duodenum can be isolated from the stomach and maintained under constant stimulus by a continual infusion at regulated pressure, volume and temperature into the distal cannula. 2. Under these experimental conditions the pattern of gastric emptying is exponential in form. Thus direct recording of gastric emptying validates indirect methods, such as the serial test meal, where volume markers are used. It appears likely that the exponential pattern of gastric emptying is common to man, dog, cat and calf. 3. When the isolated duodenum was infused with water, the exponential pattern of gastric emptying was maintained even when the volume of meal instilled was increased substantially from 1 to 41. 4. Distension of the stomach by larger test meals did not affect the relative rate of emptying so that the half-time of emptying of all meals was about the same. 5. When the isolated duodenum was infused with 0-06 M-HCl gastric emptying of the smaller meals was almost completely inhibited. The inhibition of gastric evacuation was accompanied by inhibition of the gastric e.m.g. 6. Infusion of the duodenum with acid also produced marked, but not complete, inhibition of emptying the larger test meals but the distension produced by the larger meals appeared to partially overcome the inhibitory effect of the acid duodenal infusate so that a small efflux occurred from the stomach. This small efflux was usually associated with some slight degree of gastric e.m.g. activity. 7. We are still investigating the mechanisms whereby the duodenum affects gastric emptying, but it is clearly demonstrable from our present results that the inhibitory effects of acid duodenal infusate are sufficiently powerful to overcome the forces, both physical and reflex, which normally aid gastric evacuation.     

Role of calcium carbonate administration timing in relation to food intake on its efficiency in controlling hyperphosphatemia in patients on maintenance dialysis

A study has claimed that at an equal elemental calcium dose, CaCO3 was not less but equally as efficient in controlling predialysis hyperphosphatemia as calcium acetate, provided both calcium salts were ingested 5 min before meals instead of during meals because the higher acidity of the fasting gastric juice would allow for better dissociation of CaCO3. However, this study did not directly demonstrate that the efficiency of CaCO3 in controlling hyperphosphatemia was actually greater when it was administered before a meal than during a meal. To examine this point, we performed a 3 month randomized crossover trial in 12 reliable and stable patients maintained on chronic hemodialysis. Their plasma concentrations of calcium, protein, phosphate, bicarbonate, urea, and creatinine were measured before the first dialysis of each week and the amount of intact parathyroid hormone (PTH) at the beginning and at the end of each of the 3 months. Comparison of the plasma concentrations measured during the 2 modes of administration showed no significant differences in creatinine, urea, bicarbonate, or intact PTH. The mean (+/-SD) plasma concentration of PO4 was not significantly lower (1.88+/-0.50 vs. 1.74+/-0.41 mM) whereas the corrected level of plasma Ca was significantly lower (2.30+/-0.17 vs. 2.38+/-0.16 mM; p < 0.04) when CaCO3 was given before meals than during meals. In conclusion, the administration of CaCO3 before a meal does not increase its efficiency in controlling hyperphosphatemia because the level of plasma PO4 was actually slightly higher with this timing of administration whereas the comparison of the creatinine and urea levels suggested a stability of phosphate intake and the comparison of the PTH and bicarbonate levels suggested the stability of osteolysis and of the transcellular membrane shift of phosphate. Also, administration of CaCO3 before a meal is associated with significantly lower plasma corrected calcium, suggesting less absorption of calcium, which may be an advantage but only in hypercalcemic patients. There is no reason other than the prevention of its hypercalcemic effect to recommend the administration of CaCO3 just before meals rather than during meals.     

Educational attainment and transitions in functional status among older Taiwanese

Moderating effects of meal composition on psychomotor performance impairment and feelings after alcohol were examined in a between-subjects design. Fifty-one male volunteers fasted or received either a high carbohydrate (85% energy) or a high protein (94% energy) meal. Alcohol was administered at a dose to achieve a blood alcohol level (BAL) of 60 mg/100 ml, as a placebo. Subjects performed a dual task of primary tracking and secondary reaction time and a five-choice reaction time task. Feelings were also assessed by rating. The high carbohydrate meal reduced BAL at peak and 2 h after drinking, but a high protein meal had no significant effect. Although performance was impaired by alcohol, neither meal significantly reduced impairment and there was no effect of meal type on performance in the placebo condition. However, alcohol increased rated intoxication and the high carbohydrate meal reduced this effect. Subjects who had consumed high protein meals had more negative affect 2 h after alcohol than did subjects who had consumed high carbohydrate meals or fasted. It is concluded that there is only a weak relationship between BAL and performance impairment and food has only limited effects on impairment, although it reduces BAL.     

Food-based classification of eating episodes (FBCE)

The concept for categorization of eating episodes in dietary surveys was originally developed in studies of shift workers to compare "meal patterns" between night and day work shifts. The concept has been further improved through experience from applications in dietary surveys in other populations. In this paper, results from categorization of eating episodes in shift workers, elderly women and men during life transition periods, elderly female leg ulcer patients and obese men and their lean controls are shown and discussed. The categorization concept is based on seven food categories with food items of similar nutrient characteristics within each category. Each eating event is categorized as any of four types of "meals" or four types of "snacks" due to its combination of food categories. Thus, categorization is based on visible properties (food types) but at the same time reflecting invisible properties (nutrients). Criteria is also established to sub-categorize the "meal" types as being either "prepared" or "quick-prepared" from a behavioural perspective. Use of a defined and reliable concept for categorization is necessary to study eating episodes in dietary surveys, their determinants and also consequences on health and performance. Nocturnal eating during the circadian nadir might affect nutritional status. Since increasingly western populations appear to be moving from regular and planned meals to more episodic eating "around the clock", such analyses are of increasing interest in a bio-social perspective.     

Postprandial effects of an oleic acid-rich oil compared with butter on clotting factor VII and fibrinolysis in healthy men

BACKGROUND: Factor VII coagulant activity (FVII:c) is associated with an increased risk of fatal ischemic heart disease, is correlated with plasma triacylglycerol concentration, and increases after a meal rich in long-chain fatty acids. OBJECTIVE: We planned to compare effects of meals rich in oleate and butter fat with those of a low-fat meal on FVII:c and fibrinolytic activity. DESIGN: A crossover design was used to compare the postprandial effects on coagulant and fibrinolytic activities in 12 men of 3 high-fat (95 g) meals--high oleate, butter, and oleate + medium-chain triacylglycerols (oleate+MCT)--with an isoenergetic low-fat meal (18 g MCT). The oleate+MCT blend was used to mimic the ratio of long-chain to shorter-chain fatty acids in butter. RESULTS: Neither the amount nor type of fat consumed influenced plasminogen activator inhibitor 1 or t-plasminogen activator activities or D-dimer concentration. FVII:c increased by 12.5% (95% CI: 4.6%, 20.5%) after the high-fat meals at 3 h and by 6.7% (95% CI: 1.6%, 11.7%) at 7 h and changed 7 h after the low-fat meal by -14.3% (95% CI: -3.3%, -25.4%). The responses to the high-fat meals did not differ. Measurements of activated FVII (FVIIa), FVII zymogen, and activated FXII (FXIIa) concentrations made after the low-fat and high-oleate meals showed a significant increase in FVIIa only after the high-oleate meal. CONCLUSIONS: The results of this study confirm that FVII:c falls after a low-fat meal and suggests that postprandial activation of FVII occurs rapidly after a fat-rich meal without involving an increase in FXIIa.     

Dietary triglycerides, up to 40 g/meal, do not affect preformed vitamin A bioavailability in humans

OBJECTIVE: Assessing the effect of the dose of dietary triglycerides on preformed vitamin A (retinyl esters) bioavailability in humans. DESIGN: Four test meals containing 15,000 RE retinyl-palmitate and either 0, 15, 30 or 40 g added triglycerides were ingested by eight healthy volunteers, at different days and in a randomized order. SETTING: The study was done in the Hospital Sainte Marguerite, Marseille, France. SUBJECTS: Eight healthy male volunteers were recruited by advertisement. INTERVENTION: Blood samples were collected every hour for seven hours after the test meals intake. Serum and chylomicron (Svedberg flotation unit > 1000) were prepared by centrifugation and retinyl esters were measured by HPLC. RESULTS: The serum retinyl ester response was not significantly lower after the intake of the meal without added triglycerides (7944 +/- 3262 nmol/L h) than after the intake of the fat meals (10012 +/- 2182, 7869 +/- 3157 and 10777 +/- 2067 nmol/L h for the 15, 30 and 40 g-fat meal, respectively), indicating that the serum retinyl ester response was not related to the amount of meal triglycerides. Chylomicron retinyl linoleate response stepwise increased when the amount of meal triglycerides increased while retinyl palmitate and retinyl stearate responses reached a maximum since 15 g triglycerides. Postprandial serum retinol concentration did not change whatever the meal ingested. CONCLUSIONS: (i) a significant amount of preformed vitamin A is apparently absorbed when ingested with trace amount of meal triglycerides only; (ii) meal triglycerides, up to 40 g/meal, do not increase preformed vitamin A bioavailability; (iii) the retinyl ester pattern recovered in the chylomicrons, and probably the esterification process of retinol, is affected by the amount of meal triglycerides; (iv) postprandial retinol homeostasis is not affected by dietary triglycerides.     

Effect of food on the bioavailability of stavudine in subjects with human immunodeficiency virus infection

A randomized, three-way crossover study was carried out to determine the effects of food ingestion on the pharmacokinetics of stavudine (d4T). Fifteen subjects with human immunodeficiency virus (HIV) infection and CD4(+) cell counts of >/=200/microliter received 70 mg of d4T in a fasting state or 1 h before or 5 min after a standardized high-fat breakfast. A 7- to 15-day washout period was included between treatments. Blood and urine were collected before and for 10 h after dosing, and plasma and urine d4T concentrations were determined with a validated radioimmunoassay. Plasma drug concentration-time data were analyzed with a noncompartmental model. The mean maximum plasma drug concentration (Cmax) and the time to Cmax (Tmax) for administration of d4T after a meal were significantly lower and longer (P = 0.0001 for both measures) than those observed in the fasting state, although the area under the concentration-time curve from time zero to infinity (AUC0-infinity) was not significantly different. Neither of these parameters was significantly altered when d4T was taken 1 h before a meal. The bioavailability of d4T taken after a meal was 95% of that observed in the fasting state, and it was 97% when d4T was administered before a meal (P > 0.05 for both comparisons with the fasting state). The results of this study indicate that (i) ingestion of food does not affect the bioavailability of d4T and that patients with HIV infection can take it without regard to meals, and (ii) absorption is essentially complete within 1 h when d4T is administered in the fasted state.     

Gastric secretory and humoral responses to anticipated feeding in five men

It is believed that humans anticipate appetizing meals by increasing vagally mediated gastric acid secretion. Studies were conducted on 5 normal male volunteers to characterize further the secretory response to anticipated meals. Plasma gastrin and glucose levels were monitored to assess the possibility that these humoral factors participated in the observed secretory changes. Subjects were not fed for 22 hr and were intubated at 10 AM. Basal gastric collections were begun, and at 1 PM on different days, subjects either (a) selected meals of choice prepared in their presence for 1 hr before nasogastric tube withdrawal and meal ingestion or (b) were not food-teased or fed. Gastric collections were obtained every 10 min during the "test" hour (1-2 PM) during both (a) and (b) studies and titrated for gastric acid. Blood samples for plasma glucose and RIA gastrin were obtained during basal and test hours every 10 min. Pentagastrin-stimulated maximal acid output studies were conducted on all subjects on separate days. Results showed a progressive and statistically significant rise in gastric acid secretion when an appetizing, self-selected meal was anticipated. The magnitude of this rise was 55% of the mean pentagastrin-induced acid response. This acid response did not correlate with changes in plasma glucose or gastrin. The study demonstrated that pure psychic stimulation may be as effective an acid stimulant as sham feeding.