Postingestional effects of a high-protein diet on the regulation of food intake in monkeys

Article Abstract:

Researchers have found that high-protein diets may suppress the appetite, but there is disagreement about this possibility. While one study reported that the amount of protein consumed helps to regulate total caloric intake and choice of foods, another found that protein intake did not influence food consumption. A study with human subjects reported that obese persons consuming a high-protein diet of 450 to 500 calories per day felt less hungry than subjects eating a 1,200-calorie diet that provided less protein. If these findings are confirmed, high-protein diets may prove useful for weight control. In animal research, it has been difficult to assess whether high-protein diets suppress the appetite, because the animals offered the unusual diets may reject them, finding their taste or smell unappetizing or simply unfamiliar. In this study, four adult monkeys were trained to obtain their food from computerized pumps. One pump delivered a regular diet, which they ate in the normal manner, while a second pump simultaneously delivered a liquid diet directly into the stomach by way of an implanted tube. The monkeys could not taste the second diet, which contained either 14 or 50 percent protein; the latter (high-protein) diet might have been rejected had they been able to taste it. The computerized pumps recorded how much food the monkeys consumed for four weeks. This showed that while receiving the high-protein second diet, the monkeys consistently consumed 25 percent fewer calories than they did while receiving the lower-protein second diet. This demonstrated that a high-protein diet suppressed the appetite, and it appeared that the mechanism might involve the branched-chain amino acids, a type of amino acids (building blocks) contained in proteins. (Consumer Summary produced by Reliance Medical Information, Inc.)

Health aspects, Appetite, Appetite (Psychophysiology), Hunger, High-protein diet, High protein diet

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Effect of breakfast cereals on short-term food intake

Article Abstract:

Many studies have concluded that eating high-fiber foods reduces total energy intake and aids in weight loss. Several reasons for this relationship have been identified. Fiber slows the rate at which the stomach empties, which may promote a lengthier feeling of satiation. Dietary fiber is fermented by bacteria in the large intestine, which causes bloating and may also contribute to a sense of fullness. More indirect effects may also occur. For example, the breakdown products of fiber may influence appetite and eating behavior through metabolic signals. This study investigated the influence of high-fiber breakfast cereals on food intake of the next meal. Fourteen subjects ate one of five cereals with milk and orange juice at 7:30 a.m., and were offered a buffet lunch at 11:00 a.m. Subjects who consumed more fiber at breakfast ingested fewer calories at lunch. A second study with 19 subjects indicated that people who ate a very-high-fiber cereal ate less at lunch than those who ingested a very-low-fiber cereal. The amount of fiber fermentation that occurred in the colon was estimated using the breath-hydrogen test. While high-fiber cereals were associated with higher breath hydrogen, this observation may not be related to energy consumption. In conclusion, high-fiber cereals may reduce food intake over a short-term. (Consumer Summary produced by Reliance Medical Information, Inc.)

Weight reducing preparations, Anti-obesity agents

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Acetate tolerance and the kinetics of acetate utilization in diabetic and nondiabetic subjects

Article Abstract:

The fermentation, or breakdown, of dietary fiber in the human intestines causes absorption of acetate into the bloodstream. Increased fiber consumption is currently being recommended to prevent various diseases, but extra fiber in the diet may increase blood acetate, and diabetics have impaired ability to metabolize acetate. As a result of their impaired metabolism, diabetics often have elevated blood acetate levels. Blood acetate is also derived from metabolism of glucose and fatty acids, and diabetics have grossly abnormal metabolism of glucose and fatty acids. The interactions between acetate and glucose metabolism were evaluated in nine nondiabetic and six non-insulin-dependent diabetic subjects. Acetate was infused intravenously and was in some cases followed by glucose infusion. Acetate was metabolized quickly in all subjects, but at a slower rate in diabetics than nondiabetics. Infused acetate did not have an adverse effect on glucose tolerance. But acetate utilization was diminished when glucose was also infused in both diabetics and nondiabetics, which is contrary to results of similar experiments in ruminant animals. (Consumer Summary produced by Reliance Medical Information, Inc.)

Diabetes, Diabetes mellitus, Glucose tolerance tests, Glucose tolerance test, Glucose metabolism, Acetates

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