bluuebunny/crossref_metadata_2025_split huggingface dataset:
Does Monitoring Your Hunger Via Blood Glucose Help You Eat To Appetite And Lose Weight?
Authors: Jospe Michelle R , Taylor Rachael W , Athens Josie , Roy Melyssa , Brown Rachel C 
Published: November 2023

Background“Hunger training” aims to teach people to eat according to their appetite rather than in response to their environment or emotions. As many overweight adults have a blunted sense of hunger and satiety, blood glucose measurement provides an objective indicator of hunger and a guide for when one should eat. While hunger training has been shown to be feasible in the short term, little research has examined the effect of adherence to hunger training on weight loss and eating behavior. We aimed to i) identify which measures of adherence are most important for predicting weight loss with hunger training, and ii) examine how adherence to hunger training over six months affected weight and eating behavior.MethodsThis was an exploratory, secondary analysis from a weight loss intervention where 50 overweight or obese adults were randomized to hunger training. Five indices of adherence were chosen a priori to examine which best predicted weight loss with hunger training. The most predictive adherence measure was then used to examine the effect of different levels of adherence on weight and eating behaviors.Results36 participants remained in the study at 6 months. Frequency of booklet entry was the most predictive adherence measure associated with weight loss. The 15/36 participants who completed more than 60 days (out of a recommended 63 days) lost 6.3 percentage points (95% CI 3.1, 9.5; p<0.001) more weight than those who filled in less. There was no significant difference in weight loss between participants who completed 0–30 days (n=13) and those who completed 31–60 days (n=5) (p=0.115). Participants who completed more than 60 days had an increase in intuitive eating score (p=0.042), and a decrease in both emotional eating (p<0.001) and external eating (p=0.029), compared to those who completed 30 days or less.ConclusionHunger training can teach people to eat according to their physical hunger and yields clinically significant weight loss and improvements in eating behavior in those who can sufficiently adhere to this novel method.Support or Funding InformationUniversity of Otago Research Grant
Machine Learning Approach to Identify Optimal Criteria for Successful Weight Loss Maintenance on the Basis of Cardiometabolic Risk Factors at Year 4 of the Look AHEAD Trial
Authors: Berger Samantha E. , Huggins Gordon S. , McCaffery Jeanne M. , Jacques Paul F. , Lichtenstein Alice H. 
Published: November 2023

ObjectiveTo date, different criteria have been used to dichotomize individuals into successful weight loss maintenance and regain groups to assess factors associated with successful weight loss maintenance/regain. Within this context the amount of weight regain that can occur before benefits of weight loss are reversed is not well established. Our goal was to identify an optimal percentage cut point of successful weight loss maintenance by modeling different weight change percentages on the basis of cardiometabolic risk factors.MethodsWe used publically available data from the Action for Health in Diabetes (Look AHEAD) trial, a randomized lifestyle weight loss intervention in overweight/obese individuals with type 2 diabetes. Analyzed was the subgroup of individuals in the intensive lifestyle intervention (ILI) who lost ≥3% of initial weight by end of the first year (n=1791). We used classification trees through machine learning to identify the optimal cut point to predict cardiometabolic risk at year 4 using the following % of weight change: final weight as % of initial weight, final weight as % of post‐loss weight, and weight change in maintenance as % of initial weight loss. Cardiometabolic risk was defined using individual components of NHLBI criteria to diagnose metabolic syndrome. A separate classification tree was generated for each risk factor. One cut point was generated for each percentage by averaging results from each risk factor. Performance of each cut point was assessed based on % of individuals with higher cardiometabolic risk captured in the regain group. We controlled for age, sex, race, baseline body mass index, initial weight loss, baseline values of each risk factor and medication use.ResultsWhen examining final weight as % of initial weight, the average optimized cut point to predict risk factors was −9.3% ± 4.5%, indicating that staying at least 9.3% below initial weight is associated with lower cardiometabolic risk. Average risk accounted for by using this cut point was 73.9% ± 16.8%. When examining final weight as % of post‐loss weight, the average optimal cut point was −1.5% ± 1.4%. Average risk accounted for using this cut point was 78.4% ± 5.3%. When examining weight change in maintenance as % of initial loss, the optimal cut point was 48.3% ± 23.8%, so maintaining ≥48% of weight lost during the intervention was associated with lower cardiometabolic risk. Average risk accounted for using this cut point was 55.7% ± 14.0%.ConclusionsWhen dichotomizing successful weight loss maintenance using final weight as % of initial weight, final weight as % of post‐loss weight or weight change in maintenance as % of initial loss, maintaining ≥ 10%, 1.5% and 50%, respectively, optimizes the amount of regain that can occur before benefits of weight loss are undone.Support or Funding InformationNIH T32HL069772‐14
Umami taste perception following dietary glutamate supplementation
Authors: Noel Corinna A. , Dando Robin 
Published: November 2023

Habitual consumption of sweet, salt, or fat diminishes subsequent perceived taste intensity, and shifts preference to higher concentrations. It is unknown whether such an effect occurs with umami, the taste for savory, which arises from protein or amino acid consumption. While the appetitive tastes for sweet, salt and fat have been heavily studied, umami is firmly the least characterized basic taste, despite its relevance to our diet, food choice, and metabolic health. The objective of this study was to assess the effect of repeated consumption of umami stimuli on taste perception in a randomized controlled study design. 59 healthy, non‐restrained subjects aged 18–54 supplemented their regular diet with a vegetable broth daily for one month; the treatment group drank an umami‐rich monosodium glutamate (MSG) supplemented broth, while the control group drank the same broth without MSG, matched for sodium content. Groups were balanced for sex and glutamate consumption, a proxy for umami taste stimulation, evaluated with a diet history questionnaire prior to testing. Suprathreshold intensity ratings for umami, sweet, and salty were assessed via the general Labeled Magnitude Scale (gLMS) throughout supplementation. The MSG broth was rated as more intensely umami in initial testing (average difference between groups=9.9 gLMS units, 95% CI=[1.4,18.5], p=0.024), as would be expected, although not more salty. Once supplementation commenced, this difference in umami perception of the broths disappeared, implying that umami taste was desensitized through habitual consumption. Specifically after one week of supplementation, the MSG group perceived umami in the broth to be 23.8% less intense compared to week 1 (average decrease=7.0 gLMS units, 95% CI=[1.3,12.7], p=0.010). No changes were observed in the control group for umami, or in either group for sweet or salty tastes over the same time period. These results suggest that umami taste can be selectively modulated by a diet high in glutamate in a relatively short period of time, in an effect similar to the relation between diet and taste of salt, sugar, and fat, and may have consequences for food choice and underlying metabolic health.Support or Funding InformationN/A
Femur Cortical Bone Mineral Content is Increased with High Protein Intake during Ad libitum but not Energy Restricted Conditions in Obese Female Zucker Rats
Authors: Marszewski Phillip , Hennigar Stephen R , Kelley Alyssa M , Anderson Bradley J , McClung James P , Gaffney‐Stomberg Erin 
Published: November 2023

Weight loss reduces fractional calcium absorption (FCA) and bone mineral density (BMD) in humans. Further, high protein (HP) diets improve FCA during energy adequacy and are associated with attenuated BMD loss during weight loss. Whether the mechanism by which a high protein diet can attenuate reductions in BMD during weight loss is due to improved FCA is unknown.The objective of this study was to determine whether HP diets attenuate bone loss during energy restriction (ER) in an obese rat model and whether the effects are due to improved FCA. Eight week old female obese Zucker rats (Leprfa+/fa+; n=48) were randomly assigned to one of four groups (n=12/group): ad libitum 14% kcals protein (AL), ad libitum 35% kcals protein (AL+HP), ER 14% kcals protein (ER), and ER 35% kcals protein (ER+HP). ER groups were fed 60% of the feed intake consumed by the AL group (i.e., 40% restriction), but diets were matched for the following micronutrients: calcium (Ca), phosphorous, iron, and zinc. After 9 weeks, rats were placed in metabolic cages to collect urine and feces, and apparent Ca absorption and retention were calculated from Ca intake and fecal and urinary Ca excretion during the final 4 days. At week 10, rats were sacrificed and blood and tissues collected for biochemical analyses. Femur and tibia bones underwent peripheral quantitative computed tomography scanning. Effects of energy (E), protein (P), and their interaction (ExP) were analyzed by ANOVA (SPSS, v21).Body weight did not differ between the groups at baseline, but at week 10 ER rats weighed significantly less than AL rats (p<0.001), and the AL+HP group weighed more than the AL group (ExP, p<0.05). Total and cortical content were lower in ER compared to AL groups (p<0.05) at all bone sites scanned. Cortical content (p<0.001) and periosteal circumference (p<0.001) were both greater in the AL+HP group compared to AL groups even after controlling for body weight, while no effects of protein level were observed during ER. Contrary to the hypothesis, apparent Ca absorption (35.7 ± 10.6 and 22.8 ± 8.7%, p<0.001) and retention (32.9 ± 10.6 and 19.6 ± 9.1%, p<0.001) were both higher during ER compared to AL, and the bone resorption marker C‐terminal telopeptide of type I collagen was lower during ER (p=0.001). Unlike humans, Ca absorption increased in female obese Zucker rats during ER. Beneficial effects of HP diets on bone content were only observed during AL conditions and not explained by FCA suggesting some adaptation to the HP diet occurred during the 10 weeks.Support or Funding InformationThe views expressed in this abstract are those of the authors and do not reflect the official policy of the Department of the Army, Department of Defense, or the U.S. Government.
Red Sweet Cherry Ameliorates Inflammation in Obese Diabetic (db/db) Mice
Authors: Noratto Giuliana , Chew Boon P. , Mertens‐Talcott Susanne U. 
Published: November 2023

We studied the possible protective effect of cherry intake on metabolic syndrome and diabetes complications using the obese diabetic (db/db) mouse model. Mice (4–5 week old) were fed an agar‐based AIN‐93G diet supplemented with 0 (obese control), 5 or 10% cherry powder. Corn starch replaced cherry powder to maintain isocaloric content of the diets. In addition, a lean group fed same diet as obese control served as the lean control. At the end of 12 weeks, mice were euthanized; blood and organs were collected to analyze endpoint biomarkers of disease and inflammation using standard analytical protocols. Food intake, body mass index (BMI), body weight, and fasting blood glucose were similar among obese, 5% and 10% cherry groups and were higher than the lean group (p < 0.05). These results are consistent with liver, kidney, and heart weights and with mesenteric and epididymal fat. However, cecum tissue weight was higher (p < 0.05) in 10% cherry (0.3 ± 0.1 g/animal) compared to obese, lean, and 5% cherry groups (0.11–0.19 g/animal); weight of cecum content was higher in the 5% and 10% cherry groups compared to obese and lean groups. This indicates an effect of cherry fiber and may suggest an improvement in circulating lipids.Plasma concentrations of monocyte chemoattractant protein (MCP)‐1, leptin, insulin, resistin, and plasminogen activator inhibitor (PAI)‐1 were generally similar among obese and cherry groups and higher than the lean group. Interestingly, plasma interleukin (IL)‐6 in obese mice (98 ± 34 ρg/mL, mean ± SE) tended to be higher than in the 5 and 10% cherry groups (34 ± 13.4 and 25 ± 8 ρg/mL, respectively), but did not reach significance due to high variability among animal subjects. IL‐6 was higher (p< 0.05) in all db/db groups compared to lean group (13 ±2 ρg/mL).Therefore, cherry intake may help decrease inflammation induced by obesity and hyperglycemia. Further studies are needed to investigate the potential protective effect of cherries against obesity and diabetes complications.Support or Funding InformationWashington State Department of Agriculture and Washington State Fruit Commission
Effects of Dietary Vitamin D Deficiency and High Fat Feeding on Adiposity, Food Intake, and Cortical Serotonin in Mature Mice
Authors: Wang Yang , Shapses Sue A , Bello Nicholas T , Miller Joshua W 
Published: November 2023

Low circulating hydroxycholecalciferol (25OHD) is commonly found in obese individuals, due at least in part to volume dilution of vitamin D in adipose tissue. However, whether vitamin D deficiency contributes to obesity and exacerbates related metabolic outcomes is unclear. To address this question, female retired breeder C57BL/6J mice (~8mo old) were ad libitum fed a high‐fat diet (HFD – 45% of energy as fat) containing low (100 IU/kg), normal (1,000 IU/kg), or high (10,000 IU/kg) vitamin D content. After 10wk, mice fed the HFD with low D diet had greater energy intake, weight gain, fat mass, and hepatic fat than the HFD normal D and high D groups (P < 0.05). To follow‐up and to assess a potential mechanism underlying our findings, we designed a second experiment to examine whether serotonin indices in the frontal cortex were affected by low D intake. Mice were fed either a normal fat diet (NFD – 10% of energy as fat) or the HFD, with each diet containing low or normal vitamin D. By the end of the experiment, both HFD and low D attenuated serum 25OHD (P < 0.05). While the HFD‐low D intake appeared to increase weight and adiposity compared to the HFD‐normal D diet, this was not significant in this second experiment. However, low D intake, regardless of the presence of HFD, lowered gene expression of 1α‐hydroxylase Cyp27b1 and frontal cortex serotonin concentrations in the brain (P < 0.05). There was no effect of the diets on expression of serotonin‐related markers in the hypothalamic arcuate nucleus and dorsal raphe regions. Taken together, these findings suggest that both HFD and low D intake lower circulating 25OHD, while supplemental vitamin D has no effect on preventing HFD‐induced obesity. While we found that vitamin D deficiency had inconsistent effects on food intake and weight gain, our findings suggest that low D also lowers cortical serotonin concentration. Whether low vitamin D status regulates appetite, depression, and other cognitive outcomes via serotonergic mechanisms should be explored further.Support or Funding InformationRutgers Nutritional Sciences
Comparison of Body Fat Measurement Using Bioimpedance or Plicometry in Normal and Obese Subjects: An Internal Validation Study
Authors: Castro‐Sanchez Francisco Humberto , Valenzuela‐Rubio Nancy Guadalupe , Vergara‐Jimenez Marcela 
Published: November 2023

Plicometry and bioimpedance are the cheapest and safest methods to evaluate Body Fat (BF). Bioimpedance has demonstrated to be as good as DEXA to evaluate BF in obese (OB) and is estimated that is even a better method in normal weight (NW) subjects. Plicometry has also a good relation with DEXA, but needs to be executed by an experimented and certified operator. The aim of the present study was to assess the accuracy between bioimpedance or the plicometry methods in the BF measurement in obese and normal weight subjects. Body fat was evaluated in 19 OB and 19 NW subjects (taking 200 measurements per group within 11 weeks), for the bioimpedance method a Body Composition Analyzer Tanita BC‐418 (Japon) was used and for the plicometry a Harpenden Skindfold Caliper, (England). Biceps, triceps, subscapular and suprailiac skinfolds were measured and BF was calculated with siri equation, using Durnin‐Womersley equation to calculate body density. Data was analyzed using STATA, 13.0 with and a P <0.05 was considered significant. Data is presented in medians and quartils (median, q1–q3). In OB subjects, BF values were statistically different compered by plicometry (37.1, 29.7–39.4) and bioimpedance (41.5, 33.6–43.6). In NW subjects, BF values were statistically different using plicometry (21.6, 10.1–27.) and biompedance (19.8, 16.25–25.35). Variability between methods was higher in OB (3.78, 0.93–5.94) than NW subjects (1.5, 0.3–3.9). Comparing by gender and the BMI category, OB males and females, as well as NW females, had statistically different BF results, and no differences were found in NW males. Even though, the results were not statistically similar, by analyzing both methods, a less than 10% difference was obtained between them, which clinically mean that both methods are accurate enough.Support or Funding InformationICT SA de CV
A Comparison of Protein and Fiber Content in 52 Chain Restaurant Menus
Authors: Wang Yu , Lau Rebecca , Brown Diamond S. , Cino Janette , Jung Rebecca , Mizuki Mayu , Wang Mengli , You Shengwen , Nakamura Manabu T. 
Published: November 2023

BackgroundOver the past decade, obesity prevalence has remained high in the U.S. and is associated with multiple chronic diseases such as hypertension, type 2 diabetes, and cardiovascular diseases. American consumers today are eating out more frequently than before, thus making healthy food choices for maintaining weight challenging.Objectives1) Develop an effective visualization of nutrition information of restaurant menus for consumer use, and 2) compare quality of menus among chain restaurants.MethodsNutrition data of menu items available online were obtained from 52 chain restaurants. Two important nutrients for preventing overeating, protein and fiber, in each menu item were analyzed. A previous study has shown that displaying graphical nutrition information in a cafeteria improved consumer purchasing behaviors compared to numerical based presentation. Based on the study, the protein % of total calorie and grams of fiber per 100 kcal of all menu items from each restaurant were plotted together with a box showing a target range (16–32% protein and 1.4–2.8 g fiber/kcal). To compare quality of menus among restaurants, we divided the graph into six blocks based on varying protein and fiber per calorie: block 1, both protein and fiber below target; block 2, either protein or fiber is on target but not both; block 3, both protein and fiber in the target range; block 4, fiber exceeds the target range but protein below target; block 5, protein exceeds target but fiber below target; and block 6, both protein and fiber beyond the target.ResultsSome restaurants had more than 200 menu items, making a plot of all the menu items in a graph difficult to use. Dividing a menu into sub‐categories in a logical manner would solve the problem. Another issue was that selecting a right combination is difficult without the assistance of interactive software although foods outside of the target can be used to create an on‐target meal. We found that the majority of menu items fell into blocks 1, 2 and 4, which are the high protein‐low fiber and low protein‐low fiber ranges. Relatively few items, less than 10 on average, fell into the target range or beyond. We found that fiber was the limiting nutrient in creating adequate combinations. Across all restaurants, relatively few menu items contained significant fiber content per calorie. For most of the restaurants, it is possible to make combinations with balanced protein and fiber content within the target range; however, these capabilities vary among restaurants.ConclusionsWith further modifications, an interactive visual aid can be created for customers to select healthy choices when eating out. Because most chain restaurants analyzed offer a small number of healthy items, choosing healthy options while eating out is possible.Support or Funding InformationUSDA NIFA ILLU‐698‐376
The Critical Role of Individual Trait Differences in Transcranial Direct Current Stimulation Outcomes: Effects in a Sample with Non Binge‐Eating Obesity
Authors: Ray Mary Katherine , Sylvester Maria Dani , Osborn Lauren , Helms Joel , Turan Bulent , Boggiano Mary 
Published: November 2023

BackgroundObesity is a major public health concern and effective treatments for the disease are lacking. Transcranial direct current stimulation (tDCS) is a non‐invasive, neuromodulation technique that reduces food craving and consumption, especially when using a right‐anode/left‐cathode (RA/LC) montage targeting the dorsolateral prefrontal cortex (DLPFC). Despite the implications of these findings to treat frank (non‐binge‐eating) obesity, no study has tested RA/LC tDCS on this population. Moreover, most tDCS studies on appetite have not considered the potential influence of sex or of individual differences in psychological traits that are under the control of the DLPFC when evaluating the efficacy of tDCS on appetite variables.ObjectiveThis study tested the hypothesis that tDCS reduces food consumption and craving in frank obesity and that sex and individual trait differences influence these effects.MethodsN=18 (10F/8M) adults with frank obesity (BMI ≥ 30 with no binge‐eating) completed the Dutch Eating Behavior Questionnaire‐Restraint and Barratt Impulsiveness Scale. Both have subscales related to cognitive inhibition, a putative functional mechanism underlying tDCS effects on appetite. Participants received 20 minutes of 2mA tDCS and a sham session. Total and preferred‐food consumption was assessed with an in‐lab eating test and craving was assessed with a food photo “wanting” test.ResultsThe effect of tDCS on food consumption or craving did not differ from sham. However, significant differences emerged when sex and psychological trait scores were controlled. tDCS vs. sham reduced food craving in individuals with lower attention‐type impulsiveness (p=0.043), total kilocalories consumed in males with lower non‐planning‐type impulsiveness (p=0.009), and preferred‐food kilocalories consumed in males with lower intent to restrict calories (p=0.024).ConclusionThis is the first study to find significant changes in food craving and consumption in a population with frank obesity with the most popular tDCS montage used in appetite studies. The findings also highlight the psychological heterogeneity of individuals with obesity and the importance of identifying these and sex differences in future tDCS studies aimed at treating obesity.Support or Funding InformationNIH‐T32Pre‐Doctoral training grant to MKR made possible by UAB's Nutrition Obesity Research Center.