ABSTRACT
This study examined the impact of perceived volume on satiety using 400 g kimchi fried rice in a normal rice bowl (Normal-400), 300 g kimchi fried rice in an augmented rice bowl with an elevated bottom (Illusion-300 and 300 g kimchi fried rice in a normal rice bowl (Normal-300). Thirty-six healthy women took part in this study once a week for three weeks. The Normal-400 (1st week), Illusion-300 (2nd week), and Normal-300 (3rd week) bowls were used to served kimchi fried rice to the same participants over three consecutive weeks. After each lunch, the consumption volume of fried rice, perception volume, and satiety rate were measured. The consumption volume of the fried rice was 313.8 g with the Normal-400, 248.9 g with the Illusion-300 and 240.2 g with the Normal-300. The perceived volume on an estimated five-point scale was 4.0 with the Normal-400, 4.1 with the Illusion-300 and 2.4 with the Normal-300. We compared the post-meal satiety of perceptually equal but quantitatively different amounts of food served in two different bowls (Normal-400 vs Illusion-300) and found that the participants felt equally full with both bowls despite having consumed significantly more food from the Normal-400. We also compared the post-meal satiety of perceptually different but quantitatively equal amounts of food in two different bowls (Illusion-300 vs Normal-300) and discovered that the subjects felt significantly fuller with the Illusion-300 although similar amounts of food were consumed from the two bowls. These two comparisons showed that visual cues play a critical role in determining satiety and that perceived volume is perhaps more important than the actual volume of consumed food, while in determining the level of fullness.
ABSTRACT
OBJECTIVES: This study examined the influence of different sizes of spoons (normal spoon, 8.3 cc vs small spoon, 4 cc) on eating rate, energy intake and the satiety levels of female college students. METHODS: Twenty four healthy female college students participated in this study once a week for 2 weeks. Two hundred ten grams of cooked rice and 250 g of beef shank soup with a normal spoon and same amount of rice and soup with a small size spoon were served to the same participants over two consecutive weeks. After each lunch, the eating rate, energy intake, and the satiety levels were measured. RESULTS: Results showed that the subjects who were using a small spoon ate less beef shank soup (149.0 kcal) (p < 0.01) and had lower total energy intake (423.3 kcal) (p < 0.05) than using a normal spoon (178.7 and 461.1 kcal, respectively). Also, the meal time (15.7 min) (p < 0.01), a serving per one spoon (8.6 g) (p < 0.001), and eating rate (27.9 g/min) (p < 0.001) of those who used a small spoon were significantly different than that of those who used a normal spoon (13.6 min, 12.5 g and 35.7 g/min, respectively). However, despite consuming less energy at lunch, the level of satiety after eating from the small spoon was not significantly different from the normal spoon immediately after, 1 hour after and 2 hour after lunch. CONCLUSIONS: Our results revealed that students were able to control their eating rate by using a small spoon and they could feel full enough even though they eat less. In conclusion, eating rate decrease by using a small spoon may play an important role in food intake.
Subject(s)
Female , Humans , Eating , Energy Intake , Lunch , MealsABSTRACT
The present study was conducted to investigate the effects of resveratrol on the insulin signaling pathway in the liver of obese mice. To accomplish this, we administered resveratrol to high fat diet-induced obese mice and examined the levels of protein phosphorylation in the liver using an antibody array. The phosphorylation levels of 10 proteins were decreased in the high fat diet and resveratrol (HFR) fed group relative to the levels in the high fat diet (HF) fed group. In contrast, the phosphorylation levels of more than 20 proteins were increased in the HFR group when compared with the levels of proteins in the HF group. Specifically, the phosphorylation levels of Akt (The308, Tyr326, Ser473) were restored to normal by resveratrol when compared with the levels in the HF group. In addition, the phosphorylation levels of IRS-1 (Ser636/Ser639), PI-3K p85-subunit alpha/gamma(Tyr467/Tyr199), PDK1 (Ser241), GSK-3alpha (S21) and GSK-3 (Ser9), which are involved in the insulin signaling pathway, were decreased in the HF group, whereas the levels were restored to normal in the HFR group. Overall, the results show that resveratrol restores the phosphorylation levels of proteins involved in the insulin signaling pathway, which were decreased by a high fat diet.
Subject(s)
Animals , Male , Mice , Anti-Inflammatory Agents/pharmacology , Fluorescent Antibody Technique , Insulin/physiology , Liver/metabolism , Mice, Inbred C57BL , Mice, Obese , Phosphorylation , Proteins/metabolism , Signal Transduction/drug effects , Stilbenes/pharmacologyABSTRACT
Although benfotiamine has various beneficial anti-diabetic effects, the detailed mechanisms underlying the impact of this compound on the insulin signaling pathway are still unclear. In the present study, we evaluated the effects of benfotiamine on the hepatic insulin signaling pathway in Otsuka Long-Evans Tokushima Fatty (OLETF) rats, which are a type 2 diabetes mellitus model. OLETF rats treated with benfotiamine showed decreased body weight gain and reduced adipose tissue weight. In addition, blood glucose levels were lower in OLETF rats treated with benfotiamine. Following treatment with benfotiamine, the levels of Akt phosphorylation (S473/T308) in the OLETF groups increased significantly compared to the OLETF control group so that they were almost identical to the levels observed in the control group. Moreover, benfotiamine restored the phosphorylation levels of both glycogen synthase kinase (GSK)-3alpha/beta (S21, S9) and glycogen synthase (GS; S641) in OLETF rats to nearly the same levels observed in the control group. Overall, these results suggest that benfotiamine can potentially attenuate type 2 diabetes mellitus in OLETF rats by restoring insulin sensitivity through upregulation of Akt phosphorylation and activation of two downstream signaling molecules, GSK-3alpha/beta and GS, thereby reducing blood glucose levels through glycogen synthesis.
Subject(s)
Animals , Rats , Adipose Tissue , Blood Glucose , Body Weight , Diabetes Mellitus, Type 2 , Glycogen , Glycogen Synthase , Glycogen Synthase Kinases , Insulin , Insulin Resistance , Models, Animal , Phosphorylation , Rats, Inbred OLETF , Up-RegulationABSTRACT
In this study, we examined chewing frequency, eating rates, and food consumption volume according to the body mass index of male and female college students. Twenty-five male college students were divided into a normal weight male group ( or =23 body mass index, n=11). Twenty-five female college students were divided into a normal weight female group ( or =23 body mass index, n=4). Subjects were provided with abundant fried rice and allowed to consume it at their own pace. Chewing frequency, total mealtime, rate of eating, consumption volume, calorie intake, and the amount of one bite were measured. There were no significant differences in chewing frequency, total mealtime, rate of eating, consumption volume, calorie intake, and the amount of one bite between the normal and obese male groups. There were also no significant differences in chewing frequency, consumption volume, calorie intake, and the amount of one bite between the normal and obese female groups. However, the obese female group had a significantly shorter mealtime and significantly higher eating rate compared with the normal group. Thus, our study suggests that females who eat a meal for a longer time may reduce their food intake, consequently inducing body weight loss.
Subject(s)
Female , Humans , Male , Bites and Stings , Body Mass Index , Body Weight , Eating , Mastication , MealsABSTRACT
To examine the effect of obesity on volume perception according to size and color of rice bowl, we divided female college students into a normal weight group ( or =30% fat mass, n=83) and then measured perceived volume of rice bowls of various sizes (general size; 350 ml vs. small size; 188 ml) and color (yellow, white, blue, and black) containing the same amount of cooked white rice (210 g). Normal weight group perceived that the general rice bowl contained significantly more cooked white rice compared to the small rice bowl. In contrast, the obese group perceived that the general rice bowl contained significantly less cooked white rice than the small rice bowl. The estimated variance in perceived volume of both bowls was significantly bigger in the obese group compared to the normal group. There were no differences in perceived volume among any of the subjects (both normal and obese groups) according to rice bowl color. However, the estimated variance in perceived volume in the obese group was significantly larger than that in the normal group for all of the rice bowls. In conclusion, rice bowl size and color might affect volume perception, and volume perception in obese people may be different from that of normal weight people.
Subject(s)
Female , Humans , ObesityABSTRACT
Obesity is a major public health problem and significant risk factor for many serious diseases including coronary artery disease, cancer, and diabetes. This study was performed to investigate the hypolipidemic effects and anti-hypertensive effect of Dangyuja (Citrus grandis Osbeck) peel, which is bred on Jeju island, in rats fed a high-fat diet. This study was conducted on 4 equal rat groups which were fed as follows; normal diet group (ND), high fat diet group (HFD), high fat diet supplemented with powdered peel of Dangyuja (1%, wt/wt) group (HFD+Dangyuja), and high fat diet treated with sibutramine simultaneously at a dose of 10 mg/kg group (HFD+Sibutramine). After feeding the high fat diet, body weight gain and relative weight of adipose tissues and liver significantly increased in HFD group, but Dangyuja peel supplementation protected these HFD-induced changes. The levels of serum triglyceride, total cholesterol, low-density lipoprotein (LDL)-cholesterol, and the atherogenic index significantly decreased in the HFD+Dangyuja peel group compared with the HFD group. The systolic blood pressure was significantly increased by feeding the high fat diet, whereas the supplementation of Dangyuja peel effectively prevented the elevation of blood pressure. Therefore, these results suggest that Dangyuja exerts a beneficial effect on obesity by improving lipid metabolism and alleviating obesity-related hypertension.
Subject(s)
Animals , Rats , Blood Pressure , Body Weight , Cholesterol , Coronary Artery Disease , Cyclobutanes , Diet , Diet, High-Fat , Hypertension , Lipid Metabolism , Lipoproteins , Liver , Obesity , Public Health , Risk FactorsABSTRACT
In this study, we examined whether the glycemic index (GI) values of boiled white rice (GI=86) and boiled white rice mixed with grains (GI=58) could influence the total energy intake and satiety rate of a rice-based diet. Thirty adult females participated in this study, in which they ate boiled white rice, or boiled white rice mixed with grains, along with side dishes for lunch, and then ate the same white rice diet for dinner in the lab once a week for 2 weeks. There was no significant difference in the visual analogue scales for taste between the two diets. Although there were no differences between the subjects' energy intakes for side dishes, the total energy consumed from the boiled white rice mixed with grains diet (520.5 kcal) was significantly (p <0.001) lower than that consumed from the boiled white rice diet (560.2 kcal). For dinner, the subjects consumed significantly (p <0.001) lower calories when they had eaten the boiled white rice mixed with grains diet for lunch as compared to the boiled white rice diet. In addition, the subjects reported significantly (p <0.01, p <0.001) higher satiety rates after consuming the boiled white rice mixed with grains diet compared to the boiled white rice diet, despite consuming lower calories. In conclusion, these results indicate that consuming low GI rice such as boiled white rice mixed with grains substituted for boiled white rice, may be a useful strategy for weight loss and weight management since individuals will consume less energy without experiencing a reduction in satiety.