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Blake A Gosnell - One of the best experts on this subject based on the ideXlab platform.

  • naloxone an opiate blocker reduces the consumption of sweet High Fat Foods in obese and lean female binge eaters
    The American Journal of Clinical Nutrition, 1995
    Co-Authors: Adam Drewnowski, Dean D Krahn, Mark A Demitrack, Karen Nairn, Blake A Gosnell
    Abstract:

    To test the hypothesis that endogenous opiate peptides selectively influence hedonic response to sweet and High-Fat Foods, the opiate antagonist naloxone, opiate agonist butorphanol, and a saline placebo were administered by intravenous infusion to 16 obese and 25 normal-weight women. Twenty of the women (10 obese, 10 lean) fulfilled DSM-III-R diagnostic criteria for bulimia nervosa, as determined by psychiatric interview. During drug infusion the women tasted and rated 20 sweetened dairy products and were presented with eight snack Foods of varying sugar and Fat content. Naloxone suppressed hedonic responses in all subject groups and suppressed the consumption of sweet and High-Fat Foods in binge eaters, but not in nonbingers. Food intakes of obese women were not affected by naloxone. Butorphanol had no effect on either hedonic response or on food consumption in any group. Although opiate blockade is not a viable strategy for weight reduction in the treatment of obesity, it may be useful in the clinical management of the binge-eating disorder. Am J Clin Nutr 1995 ;61 :1206-12.

  • taste responses and preferences for sweet High Fat Foods evidence for opioid involvement
    Physiology & Behavior, 1992
    Co-Authors: Adam Drewnowski, Dean D Krahn, Mark A Demitrack, Karen Nairn, Blake A Gosnell
    Abstract:

    Abstract Preferences and cravings for sweet High-Fat Foods observed among obese and bulimic patients may involve the endogenous opioid peptide system. The opioid antagonist naloxone, opioid agonist butorphanol, and saline placebo were administered by intravenous infusion to 14 female binge eaters and 12 normal-weight controls. Eight of the binge eaters were obese. During infusion, the subjects tasted 20 sugar/Fat mixtures and were allowed to select and consume snack Foods of varying sugar and Fat content. Naloxone reduced taste preferences relative to baseline in both binge eaters and controls. Total caloric intake from snacks was significantly reduced by naloxone in binge eaters but not in controls. This reduction was most pronounced for sweet High-Fat Foods such as cookies or chololate. No consistent effects on taste preferences or food intakes were observed with butorphanol. Endogenous opioid peptides may be involved in mediating taste responses and preferences for palatable Foods, notably those rich in sugar and Fat.

Adam Drewnowski - One of the best experts on this subject based on the ideXlab platform.

  • naloxone an opiate blocker reduces the consumption of sweet High Fat Foods in obese and lean female binge eaters
    The American Journal of Clinical Nutrition, 1995
    Co-Authors: Adam Drewnowski, Dean D Krahn, Mark A Demitrack, Karen Nairn, Blake A Gosnell
    Abstract:

    To test the hypothesis that endogenous opiate peptides selectively influence hedonic response to sweet and High-Fat Foods, the opiate antagonist naloxone, opiate agonist butorphanol, and a saline placebo were administered by intravenous infusion to 16 obese and 25 normal-weight women. Twenty of the women (10 obese, 10 lean) fulfilled DSM-III-R diagnostic criteria for bulimia nervosa, as determined by psychiatric interview. During drug infusion the women tasted and rated 20 sweetened dairy products and were presented with eight snack Foods of varying sugar and Fat content. Naloxone suppressed hedonic responses in all subject groups and suppressed the consumption of sweet and High-Fat Foods in binge eaters, but not in nonbingers. Food intakes of obese women were not affected by naloxone. Butorphanol had no effect on either hedonic response or on food consumption in any group. Although opiate blockade is not a viable strategy for weight reduction in the treatment of obesity, it may be useful in the clinical management of the binge-eating disorder. Am J Clin Nutr 1995 ;61 :1206-12.

  • sensory preferences for sweet High Fat Foods evidence for opiate involvement
    1994
    Co-Authors: Adam Drewnowski
    Abstract:

    Endogenous opiates influence the regulation of food intake in both humans and rats [1,2]. Food intake is generally reduced by opiate antagonists such as naloxone but increased by opiate agonists such as butorphanol [3–5]. These effects appear to be strongest for the best-tasting Foods, notably those rich in sugar and Fat. Whereas naloxone and naltrexone suppressed the intakes of sugar, Fat, and a palatable cafeteria diet [4–6], morphine and butorphanol increased Fat consumption in rats [7,8]. It has been proposed that the pleasure response to palatable Foods is mediated by the central release of endogenous opiates [2]. Blockade of opiate receptors may therefore suppress taste preferences and so reduce overeating associated with exposure to palatable sweet or High-Fat Foods.

  • taste responses and preferences for sweet High Fat Foods evidence for opioid involvement
    Physiology & Behavior, 1992
    Co-Authors: Adam Drewnowski, Dean D Krahn, Mark A Demitrack, Karen Nairn, Blake A Gosnell
    Abstract:

    Abstract Preferences and cravings for sweet High-Fat Foods observed among obese and bulimic patients may involve the endogenous opioid peptide system. The opioid antagonist naloxone, opioid agonist butorphanol, and saline placebo were administered by intravenous infusion to 14 female binge eaters and 12 normal-weight controls. Eight of the binge eaters were obese. During infusion, the subjects tasted 20 sugar/Fat mixtures and were allowed to select and consume snack Foods of varying sugar and Fat content. Naloxone reduced taste preferences relative to baseline in both binge eaters and controls. Total caloric intake from snacks was significantly reduced by naloxone in binge eaters but not in controls. This reduction was most pronounced for sweet High-Fat Foods such as cookies or chololate. No consistent effects on taste preferences or food intakes were observed with butorphanol. Endogenous opioid peptides may be involved in mediating taste responses and preferences for palatable Foods, notably those rich in sugar and Fat.

  • The new Fat replacements. A strategy for reducing Fat consumption.
    Postgraduate Medicine, 1990
    Co-Authors: Adam Drewnowski
    Abstract:

    : Recent public health reports have implicated dietary Fat as a major cause of chronic disease. Physicians are being called on to help their patients reduce Fat consumption by guiding them toward a low-Fat diet. However, High-Fat Foods are an important component of the American diet, and preferences for them are remarkably resistant to change. The standard strategy of suggesting to patients that they eat fewer High-Fat Foods and more grains, vegetables, and fruits has not, in my experience, been very effective. Fat-replacement products offer a useful new strategy for reducing Fat consumption by the American public.

Jeff S Volek - One of the best experts on this subject based on the ideXlab platform.

  • the food matrix and sterol characteristics affect the plasma cholesterol lowering of phytosterol phytostanol
    Advances in Nutrition, 2013
    Co-Authors: Laura Kells Cusack, Maria Luz Fernandez, Jeff S Volek
    Abstract:

    Foods with added phytosterols/phytostanols (PS) are recommended to lower LDL cholesterol (LDL-c) concentrations. Manufacturers have incorporated PS into a variety of common Foods. Understanding the cholesterol-lowering impact of the food matrix and the PS characteristics would maximize their success and increase the benefit to consumers. This review systematically examines whether the PS characteristics and the Fatty acid composition of Foods with added PS affects serum LDL-c. A total of 33 studies published between the years 1998 and 2011 inclusive of 66 individual primary variables (strata) were evaluated. The functional food matrices included margarine, mayonnaise, yogurt, milk, cheese, meat, grain, juice, and chocolate. Consistently, ≥10% reductions in LDL-c were reported when the characteristics of the food matrix included poly- and monounsaturated Fatty acids known to lower LDL-c. Also, >10% mean reductions in LDL-c were reported when β-sitostanol and campestanol as well as stanol esters were used. These characteristics allow both low-Fat and High-Fat Foods to successfully incorporate PS and significantly lower LDL-c.

  • The Food Matrix and Sterol Characteristics Affect the Plasma Cholesterol Lowering of Phytosterol/Phytostanol
    Advances in Nutrition, 2013
    Co-Authors: Laura Kells Cusack, Maria Luz Fernandez, Jeff S Volek
    Abstract:

    Foods with added phytosterols/phytostanols (PS) are recommended to lower LDL cholesterol (LDL-c) concentrations. Manufacturers have incorporated PS into a variety of common Foods. Understanding the cholesterol-lowering impact of the food matrix and the PS characteristics would maximize their success and increase the benefit to consumers. This review systematically examines whether the PS characteristics and the Fatty acid composition of Foods with added PS affects serum LDL-c. A total of 33 studies published between the years 1998 and 2011 inclusive of 66 individual primary variables (strata) were evaluated. The functional food matrices included margarine, mayonnaise, yogurt, milk, cheese, meat, grain, juice, and chocolate. Consistently, ≥10% reductions in LDL-c were reported when the characteristics of the food matrix included poly- and monounsaturated Fatty acids known to lower LDL-c. Also, >10% mean reductions in LDL-c were reported when β-sitostanol and campestanol as well as stanol esters were used. These characteristics allow both low-Fat and High-Fat Foods to successfully incorporate PS and significantly lower LDL-c.

W A Van Staveren - One of the best experts on this subject based on the ideXlab platform.

  • influence of health and taste attitudes on consumption of low and High Fat Foods
    Food Quality and Preference, 2001
    Co-Authors: E. H. Zandstra, C De Graaf, W A Van Staveren
    Abstract:

    Abstract The present study investigated the relationship between health and taste attitudes and the total dietary behaviour as measured by a validated 104-item food frequency questionnaire. The study population consisted of 132 adults (mean 53 years of age, range 18–76 years; 82 women and 50 men). Health and taste attitudes were assessed by a validated questionnaire which consisted of three health sub-scales ( general health interest , light product interest and natural product interest ) and three taste sub-scales ( craving for sweet Foods , using food as a reward and pleasure ). Dietary behaviour was expressed as nutrient intake and in terms of the intake of various types of Foods (low-Fat vs. High-Fat Foods). The health sub-scales general health interest and light product interest were good and useful predictors of dietary behaviour. General health interest was associated with a lower intake of Fat, a lower consumption of High-Fat savoury snacks and High-Fat oils and Fats, and an increased consumption of vegetables and fruit. Light product interest was associated with a Higher consumption of low-Fat dairy products and vegetables and fruit. The taste attitudes were not related to any type of dietary behaviour; only the taste sub-scale craving for sweet Foods predicted food consumption of High-Fat sweet snacks. In conclusion, general health interest was related to a more healthy food consumption pattern. Healthier food choices were made in line with nutrition education messages, but only with respect to those Foods where the Fat content was clearly visible.

  • Nutrition knowledge and attitudes towards High-Fat Foods and low-Fat alternatives in three generations of women.
    European Journal of Clinical Nutrition, 1996
    Co-Authors: Annette Stafleu, C De Graaf, W A Van Staveren, J Burema, J G A J Hautvast
    Abstract:

    OBJECTIVES: To assess family resemblance in food habits in three generations of maternally related family members. DESIGN AND SUBJECTS: Ninety-seven adult women, their mothers and grandmothers were asked about nutrition knowledge, attitudes and Fat intake. Nutrition knowledge and attitudes were determined by means of a self-administered questionnaire. A food frequency questionnaire was used to assess Fat intake. RESULTS: Mean percentage energy derived from Fat was 39% for the younger generation, and 40% for their mothers and grandmothers. Generations differed in their nutrition knowledge score (P

  • nutrition knowledge and attitudes towards High Fat Foods and low Fat alternatives in three generations of women
    European Journal of Clinical Nutrition, 1996
    Co-Authors: Annette Stafleu, C De Graaf, W A Van Staveren, J Burema, J G A J Hautvast
    Abstract:

    OBJECTIVES: To assess family resemblance in food habits in three generations of maternally related family members. DESIGN AND SUBJECTS: Ninety-seven adult women, their mothers and grandmothers were asked about nutrition knowledge, attitudes and Fat intake. Nutrition knowledge and attitudes were determined by means of a self-administered questionnaire. A food frequency questionnaire was used to assess Fat intake. RESULTS: Mean percentage energy derived from Fat was 39% for the younger generation, and 40% for their mothers and grandmothers. Generations differed in their nutrition knowledge score (P <0.0001), the grandmothers having a lower nutrition knowledge than the other generations. Correlations of nutrition knowledge scores were 0.30 (95% confidence limits (c.l.) 0.10 and 0.48) between the younger and middle generations, 0.35 (95% c.l. 0.16 and 0.52) between the middle and older generations, and 0.14 (95% c.l. -0.06 and 0.34) between the younger generation and their grandmothers. For attitudes towards High-Fat Foods and their low-Fat alternatives these figures were 0.27 (95% c.l. 0.07 and 0.45), 0.22 (95% c.l. 0.01 and 0.41), and 0.17 (95% c.l. - 0.03 and 0.36), respectively, while for energy percentage of Fat intake the correlations were only 0.19 (95% c.l. -0.01 and 0.37), -0.02 (95% c.l. -0.22 and 0.18), and 0.12 (95% c.l. limits - 0.08 and 0.31), respectively. Within generations the correlations between attitudes and nutrition knowledge or percentage energy derived from Fat were found to be Higher in the middle generation than in other generations. No statistically significant correlations were found between nutrition knowledge and percentage energy derived from Fat. CONCLUSIONS: From this study it can be concluded that mothers and their adult daughters resemble each other in nutrition knowledge and attitudes.

  • attitudes towards High Fat Foods and their low Fat alternatives reliability and relationship with Fat intake
    Appetite, 1994
    Co-Authors: Annette Stafleu, C De Graaf, W A Van Staveren, M A J G De Jong
    Abstract:

    Score on a scale of attitude towards the consumption of five High-Fat Foods and their low-Fat alternatives was correlated with the energy percentage of Fat in the diet across 419 subjects. Attitudes towards low-Fat alternatives were more positive than towards High-Fat food. Mean energy percentage of Fat in the diet was 38·8% (SD 7·1). The attitude scale explained 25% of the variance in percentage energy as Fat. Test-retest reliability of the attitude scale (n = 25) was 0·92 (95% confidence limits 0·82 and 0·97). The reproducibility of energy percentage Fat in the diet (n = 33) was 0·64 (95% confidence limits 0·38 and 0·81). Differences in attitude score were found between men and women, subjects following a dietary treatment and those who did not, and subjects with a Fat intake according to the Dutch dietary guidelines and those who had not (p < 0·001). Fat intake (expressed as percentage of energy intake) differed between age groups (p < 0·05), and between subjects following a special diet and those who did not (p < 0·001). No difference in attitude score or energy percentage of Fat was found for education level, occupation level, body mass index or household size. It is concluded that attitudes toward High-Fat Foods and their low-Fat alternatives are useful in understanding Fat intake.

E. H. Zandstra - One of the best experts on this subject based on the ideXlab platform.

  • Influence of health and taste attitudes on consumption of low- and High-Fat Foods
    Food Quality and Preference, 2001
    Co-Authors: E. H. Zandstra, Coen De Graaf, Wija A. Van Staveren
    Abstract:

    The present study investigated the relationship between health and taste attitudes and the total dietary behaviour as measured by a validated 104-item food frequency questionnaire. The study population consisted of 132 adults (mean 53 years of age, range 18-76 years; 82 women and 50 men). Health and taste attitudes were assessed by a validated questionnaire which consisted of three health sub-scales (general health interest, light product interest and natural product interest) and three taste sub-scales (craving for sweet Foods, using food as a reward and pleasure). Dietary behaviour was expressed as nutrient intake and in terms of the intake of various types of Foods (low-Fat vs. High-Fat Foods). The health sub-scales general health interest and light product interest were good and useful predictors of dietary behaviour. General health interest was associated with a lower intake of Fat, a lower consumption of High-Fat savoury snacks and High-Fat oils and Fats, and an increased consumption of vegetables and fruit. Light product interest was associated with a Higher consumption of low-Fat dairy products and vegetables and fruit. The taste attitudes were not related to any type of dietary behaviour; only the taste sub-scale craving for sweet Foods predicted food consumption of High-Fat sweet snacks. In conclusion, general health interest was related to a more healthy food consumption pattern. Healthier food choices were made in line with nutrition education messages, but only with respect to those Foods where the Fat content was clearly visible. © 2000 Elsevier Science Ltd.

  • influence of health and taste attitudes on consumption of low and High Fat Foods
    Food Quality and Preference, 2001
    Co-Authors: E. H. Zandstra, C De Graaf, W A Van Staveren
    Abstract:

    Abstract The present study investigated the relationship between health and taste attitudes and the total dietary behaviour as measured by a validated 104-item food frequency questionnaire. The study population consisted of 132 adults (mean 53 years of age, range 18–76 years; 82 women and 50 men). Health and taste attitudes were assessed by a validated questionnaire which consisted of three health sub-scales ( general health interest , light product interest and natural product interest ) and three taste sub-scales ( craving for sweet Foods , using food as a reward and pleasure ). Dietary behaviour was expressed as nutrient intake and in terms of the intake of various types of Foods (low-Fat vs. High-Fat Foods). The health sub-scales general health interest and light product interest were good and useful predictors of dietary behaviour. General health interest was associated with a lower intake of Fat, a lower consumption of High-Fat savoury snacks and High-Fat oils and Fats, and an increased consumption of vegetables and fruit. Light product interest was associated with a Higher consumption of low-Fat dairy products and vegetables and fruit. The taste attitudes were not related to any type of dietary behaviour; only the taste sub-scale craving for sweet Foods predicted food consumption of High-Fat sweet snacks. In conclusion, general health interest was related to a more healthy food consumption pattern. Healthier food choices were made in line with nutrition education messages, but only with respect to those Foods where the Fat content was clearly visible.