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:
- 金额:$ 25.88万
- 依托单位:
- 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:
- 关键词:
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.
根据世界荒地组织的说法,肥胖症自1980年以来已经翻了一番以上。估计表明肥胖症现在影响约15亿人。这令人担忧,因为健康和经济后果非常明显。肥胖是心血管疾病,糖尿病和一些癌症的主要危险因素。 关于肥胖症的关键观察之一是,即使他们生活在同一个社区,甚至同一家庭,并不是每个人都肥胖。这意味着有些人似乎受到“受保护”。肥胖研究人员有兴趣理解为什么是这种情况,因为这种保护可能是有效治疗的关键,甚至是一种首先防止肥胖的方法。 长期以来,研究人员和卫生专业人员怀疑肥胖与特定的饮食风格有关,特别是饮食尤其很快。确实,有时候说我们应该咀嚼食物几次,以便感到满足并“帮助消化”。最近,研究人员已经开始系统地探索这一想法。结果令人惊讶。例如,在受控条件下,似乎以较慢的速度饮食既会增加自我报告的饱满度,又会增加餐大小的减小。此外,当我们看着整个国家的人们时,我们发现饮食率即使在大规模研究中也是体重的良好预测指标。在2010年,研究人员开始研究降低饮食率的方法,以查看是否可以将其用于降低体重。他们的结果令人印象深刻。他们使用称为尺度的设备来鼓励儿童以较慢的速度进食。该训练可导致体重临床显着降低,该培训在治疗后12个月持续了。 我们可以操纵饮食行为以减少能量摄入的前景是诱人的,因为这种方法具有有效的肥胖症治疗方法。此外,存在一个机会,可以通过操纵食物的身体特征来改变我们的饮食行为。如果可以实现这一目标,那么我们也许可以设计食物,以鼓励行为(例如,饮食缓慢),从而减少了我们从饭到饭的卡路里摄入量。重要的是,要实现这些好处,我们需要发现潜在的机制。这是该项目的重要目标。 首先,我们将开发一种量化和表征“饮食地形”的方法 - 统称与饮食相关的行为模式;吞咽率,咬合尺寸,饮食率等。使用此工具,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地形的特定方面。在第二组实验中,我们将重点关注该机制。将检验两个假设。首先,我们将探讨以下前景,即饮食地形的特定方面与我们在一顿饭结束时以及两餐之间所经历的饥饿和饱满之间存在因果关系。这种关系可能存在的原因有两个。饮食地形可能会改变控制我们食欲的激素水平。另外,它可能会影响餐食的记忆形成 - 这一过程已知会影响我们在随后的餐食中食用的食物数量。 我们的第二个假设涉及与特定食物相关的饮食地形。如果用地形吃食物,使我们感到饱满,那么我们可能会记住这种关系。将来,当我们再次遇到食物时,我们可能希望食物会更加馅料,并选择较小的部分。通过这个说法,饮食地形图会通过改变对饭菜开始之前的决定的方式来影响我们的能量摄入量。
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:
- 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:
- 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:
- 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
- DOI:10.1016/j.appet.2014.06.042
- 发表时间:2014
- 期刊:
- 影响因子:5.4
- 作者:Bosworth M
- 通讯作者:Bosworth M
Exploring relationships between expected satiation, eating topography and actual satiety across a range of meals
探索一系列膳食的预期饱腹感、饮食结构和实际饱腹感之间的关系
- DOI:10.1016/j.appet.2013.06.021
- 发表时间:2013
- 期刊:
- 影响因子:5.4
- 作者:Ferriday D
- 通讯作者:Ferriday D
共 5 条
- 1
Jeffrey Brunstrom其他文献
Using ecological momentary assessment to investigate trait- and state-based dietary restraint in everyday life
- DOI:10.1016/j.appet.2023.10691010.1016/j.appet.2023.106910
- 发表时间:2023-10-012023-10-01
- 期刊:
- 影响因子:
- 作者:Rebecca Elsworth;Elanor C. Hinton;Natalia Lawrence;Julian Hamilton-Shield;Jeffrey BrunstromRebecca Elsworth;Elanor C. Hinton;Natalia Lawrence;Julian Hamilton-Shield;Jeffrey Brunstrom
- 通讯作者:Jeffrey BrunstromJeffrey Brunstrom
共 1 条
- 1
Jeffrey Brunstrom的其他基金
BBSRC IAA University of Bristol
BBSRC IAA 布里斯托大学
- 批准号:BB/X512321/1BB/X512321/1
- 财政年份:2023
- 资助金额:$ 25.88万$ 25.88万
- 项目类别:Research GrantResearch Grant
Sustainable nutrition, environment, and agriculture, without consumer knowledge (SNEAK)
在没有消费者知识的情况下实现可持续营养、环境和农业 (SNEAK)
- 批准号:BB/W01775X/1BB/W01775X/1
- 财政年份:2022
- 资助金额:$ 25.88万$ 25.88万
- 项目类别:Research GrantResearch Grant
Consumer Lab: Building academic-industry partnerships to ensure sustained acceptance of healthy foods
消费者实验室:建立学术与行业合作伙伴关系,确保健康食品持续被接受
- 批准号:BB/X010805/1BB/X010805/1
- 财政年份:2022
- 资助金额:$ 25.88万$ 25.88万
- 项目类别:Research GrantResearch Grant
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/I012370/1BB/I012370/1
- 财政年份:2012
- 资助金额:$ 25.88万$ 25.88万
- 项目类别:Research GrantResearch Grant
Understanding decisions about portion size: The key to acceptable foods that reduce energy intake?
了解有关份量大小的决定:减少能量摄入的可接受食物的关键?
- 批准号:BB/G005443/1BB/G005443/1
- 财政年份:2009
- 资助金额:$ 25.88万$ 25.88万
- 项目类别:Research GrantResearch Grant
Individual differences and food-cue reactivity: Predictors of BMI, portion size, and everyday dietary behaviour.
个体差异和食物提示反应性:BMI、份量和日常饮食行为的预测因素。
- 批准号:ES/D000963/1ES/D000963/1
- 财政年份:2006
- 资助金额:$ 25.88万$ 25.88万
- 项目类别:Research GrantResearch Grant
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