Understanding eating topography: The key to reducing energy intake in humans?

了解饮食结构：减少人类能量摄入的关键？

基本信息

批准号：
BB/J005622/1
负责人：
Jeffrey Brunstrom
金额：
$ 25.88万
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%2FJ005622%2F1
关键词：
Understanding eating topography key reducing

项目摘要

According to the World Heath Organisation, obesity has more than doubled since 1980. Estimates suggest that obesity now affects around 1.5 billion people. This is worrying because the health and economic consequences are very clear. Obesity is a major risk factor for cardiovascular diseases, diabetes, and some cancers. One of the key observations about obesity is that not everyone becomes obese, even when they live in the same community, or even the same family. This means that some people appear to be 'protected.' Obesity researchers are interested in understanding why this is the case because this protection may hold the key to an effective treatment, or even a way to prevent obesity in the first place. For a long time, researchers and health professionals have suspected that obesity is associated with a particular eating style, eating quickly in particular. Indeed, it is sometimes said that we should chew our food several times in order to feel satisfied and to 'aid digestion.' Recently, researchers have begun to explore this idea systematically. The results are striking. For example, under controlled conditions, it would seem that eating at a slower rate produces both an increase in self-reported fullness and a reduction in meal size. Moreover, when we look at people across an entire country, we find that eating rate is a good predictor of bodyweight, even in large-scale studies. In 2010 researchers started to look at ways to reduce eating rate to see if this might be used to lower bodyweight. Their results were impressive. They used device called a mandometer to encourage children to eat at a slower rate. This training produced a clinically significant reduction in bodyweight, which was sustained 12 months post treatment. The prospect that we can manipulate eating behaviour to reduce energy intake is tantalizing because this approach has potential as an effective treatment for obesity. Moreover, an opportunity exists to change our eating behaviour by manipulating the physical characteristics of food. If this can be achieved then we may be able to design foods to encourage behaviours (e.g., slow eating) that reduce our calorie intake from meal to meal. Importantly, for these benefits to be realised, we need to discover the underlying mechanism. This is an important objective of this project. In the first instance we will develop a method to quantify and characterise 'eating topography' - collectively, the pattern of behaviours associated with eating; swallow rate, bite size, eating rate, and so on. With this tool, we will run a series of experiments to identify specific aspects of eating topography that influence our food intake. In a second set of experiments we will focus on the mechanism. Two hypotheses will be tested. Firstly, we will explore the prospect that a causal relationship exists between specific aspects of eating topography and the hunger and fullness that we experience at the end of a meal and during the period between meals. There are two reasons why this relationship might exist. Eating topography may change levels of hormones that control our appetite. Alternatively, it may influence the formation of memory for a meal - a process that is known to influence the amount of food that we eat at a subsequent meal. Our second hypothesis relates to the eating topography that is associated with particular foods. If a food is eaten with a topography that makes us feel full then we may remember this relationship. In future, when we encounter that food again, we may expect the food to be more filling and select a smaller portion. By this account, eating topography influences our energy intake by changing the way we make decisions about portion size, before a meal begins.

根据世界卫生组织的数据，自 1980 年以来，肥胖人数增加了一倍多。据估计，肥胖现在影响着大约 15 亿人。这令人担忧，因为其健康和经济后果非常明显。肥胖是心血管疾病、糖尿病和某些癌症的主要危险因素。关于肥胖的关键观察之一是，并不是每个人都会肥胖，即使他们生活在同一个社区，甚至同一个家庭。这意味着有些人似乎受到“保护”。肥胖研究人员有兴趣了解为什么会出现这种情况，因为这种保护可能是有效治疗的关键，甚至是预防肥胖的方法。长期以来，研究人员和健康专业人士一直怀疑肥胖与特定的饮食方式有关，尤其是快速进食。事实上，有时有人说我们应该咀嚼食物几次才能感到满足并“帮助消化”。最近，研究人员开始系统地探索这个想法。结果是惊人的。例如，在受控条件下，似乎以较慢的速度进食会增加自我报告的饱腹感，并减少膳食量。此外，当我们观察整个国家的人们时，我们发现进食率是体重的良好预测指标，即使在大规模研究中也是如此。 2010 年，研究人员开始寻找降低进食率的方法，看看这是否可以用来降低体重。他们的结果令人印象深刻。他们使用一种叫做压力计的装置来鼓励孩子们放慢进食速度。这种训练产生了临床上显着的体重减轻，并在治疗后持续 12 个月。我们可以控制饮食行为来减少能量摄入的前景是诱人的，因为这种方法有潜力成为肥胖症的有效治疗方法。此外，还有机会通过控制食物的物理特性来改变我们的饮食行为。如果可以实现这一点，那么我们也许能够设计食物来鼓励行为（例如，缓慢进食），从而减少每顿饭的卡路里摄入量。重要的是，为了实现这些好处，我们需要发现潜在的机制。这是该项目的一个重要目标。首先，我们将开发一种方法来量化和表征“饮食地形”——统称为与饮食相关的行为模式；吞咽速度、一口大小、进食速度等。借助这个工具，我们将进行一系列实验，以确定影响我们食物摄入量的饮食结构的具体方面。在第二组实验中，我们将重点关注该机制。将测试两个假设。首先，我们将探讨饮食地形的特定方面与我们在餐后和两餐之间经历的饥饿和饱腹感之间存在因果关系的前景。这种关系可能存在的原因有两个。饮食结构可能会改变控制食欲的激素水平。或者，它可能会影响一顿饭记忆的形成——众所周知，这一过程会影响我们下一餐吃的食物量。我们的第二个假设与与特定食物相关的饮食地形有关。如果吃的食物的形状让我们感到饱，那么我们可能会记住这种关系。将来，当我们再次遇到这种食物时，我们可能会期望食物更饱，并选择较小的份量。由此看来，饮食结构通过改变我们在进餐前决定份量大小的方式来影响我们的能量摄入。

项目成果

期刊论文数量（10）

专著数量（0）

科研奖励数量（0）

会议论文数量（0）

专利数量（0）

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

Are the effects of eating slowly on satiation and satiety anticipated in meal planning?

膳食计划中是否预期了缓慢进食对饱腹感和饱腹感的影响？

DOI：
10.1016/j.appet.2016.08.037
发表时间：
2016
期刊：
Appetite
影响因子：
5.4
作者：
Ferriday D
通讯作者：
Ferriday D

Effects of eating rate on satiety: A role for episodic memory?

DOI：
10.1016/j.physbeh.2015.06.038
发表时间：
2015-12-01
期刊：
Physiology & behavior
影响因子：
2.9
作者：
Ferriday D;Bosworth ML;Lai S;Godinot N;Martin N;Martin AA;Rogers PJ;Brunstrom JM
通讯作者：
Brunstrom JM

Effects of product labelling on eating topography, satiation and satiety

产品标签对饮食形态、饱腹感和饱腹感的影响