Food, Eating and Obesity: The psychobiological basis of appetite and weight control

235 Pages·1998·3.55 MB·English

by  David J. Mela

Food, Eating and Obesity
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Food, Eating and Obesity
The psychobiological basis of appetite and
weight control
J. J.
David Mela and Peter Rogers
Consumer Sciences Department
Institute of Food Research
Reading, UK
IDa'l
SPRINGER-SCIENCE+BUSINESS MEDIA, BV.
First edition 1998
© 1998 Springer Science+Business Media Dordrecht
Originally published by Chapman & Hall in 1998
Softcover reprint of the hardcover 1st edition 1998
Typeset in 10/12pt Palatino by Columns Design Ltd, Reading, England
ISBN 978-0-412-71920-2 ISBN 978-1-4899-3254-9 (eBook)
DOI 10.1007/978-1-4899-3254-9
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Contents
Preface Vll
List of abbreviations used ix
1 Control of appetite and energy balance and imbalance 1
1.1 Some background and the concept of homeostasis 1
1.2 A note on terminology 2
1.3 Feedback control of body weight (fat) 4
1.4 An ecological and evolutionary perspective on energy balance 9
1.5 Summary 12
2 Hunger, palatability and satiation: physiological and learned 14
influences on eating
2.1 Appetite and pleasure 14
2.2 Meal initiation 14
2.3 The maintenance and termination of eating 23
2.4 Integration of influences on eating behaviour 39
2.5 Summary 40
3 Energy intake and expenditure: basic concepts and issues 42
3.1 Dietary energy sources 42
3.2 Energy expenditure 43
3.3 Energy intake and expenditure in obesity 46
3.4 Macronutrient utilization 52
3.5 Energy balance and body weight: practical applications 57
3.6 Summary 59
4 Genetics of obesity and energy balance 62
4.1 Obesity: Nature or nurture? 62
4.2 Inherited aspects of energy balance 64
4.3 Summary 71
5 Food composition, food intake and energy balance 74
5.1 Macronutrients, energy density and energy intake 74
5.2 Palatability, food composition and energy intake 92
vi Contents
5.3 Post-prandial influences of food composition 96
5.4 Summary 99
6 Sensory responses, food preferences and macronutrient 101
selection
6.1 Obesity, sensory perception and sensory preferences 102
6.2 Obesity, food preferences and selections 105
6.3 Macronutrient intakes and weight status 109
6.4 Summary 113
7 Patterns of food intake 115
7.1 Microstructure of eating 115
7.2 Eating frequency and obesity 116
7.3 Circadian distribution of eating 127
7.4 Summary 129
8 Externality, dietary restraint and the cognitive control of 130
eating
8.1 External cue control of eating and the need for restraint 130
8.2 Some background and the externality theory of obesity 130
8.3 Weight concern, dieting and overeating 131
8.4 Restraint, and successful and unsuccessful dieting 138
8.5 Effects of dietary restraint and dieting on eating in 142
everyday life
8.6 Some further consequences of dietary restraint: hunger 144
and eating variability
8.7 Dieting, restraint and obesity 148
8.8 Summary 148
9 Mood, food craving and food 'addiction' as causes of 150
overeating
9.1 Food, mood and appetite 150
9.2 Emotionality, the psychosomatic theory of obesity, and 150
binge eating
9.3 Serotonin, mood and 'craving' for carbohydrates 152
9.4 Biological, cognitive and socio-cultural dimensions 158
of food 'addiction'
9.5 Summary 164
10 Conclusions 166
References 169
Index 215
Preface
Although the exact prevalence of overweight and obesity are dependent
upon the definition used, these conditions are generally accepted to be
widespread and increasing problems by health authorities and the public
in most western nations. The proportion of the UK and US populations
which are overweight or obese, by any measure, has substantially risen
over the past decade, and similar increases have been observed in other
western nations as well as rapidly modernizing societies (Hodge et a/.,
1996). The physiological, psychological, and social! environmental fac
tors which may be implicated in the aetiology, maintenance, and treat
ment of these conditions have been the subject of an extraordinary
volume of human and animal research, scientific conferences, and techni
cal and popular literature.
This book focuses specifically on the role of food and eating in overeat
ing and obesity, emphasizing the relationships between people and food
which may give rise to positive energy balance, and the potential contri
butions of specific components, foods, or groups of foods. The intent is to
integrate the psychobiological and cognitive psychological aspects of
appetite, food preferences, and food selection with physiological and
metabolic outcomes of eating behaviours. The ingestion of a particular
quality and quantity of food is a voluntary behaviour, and that act, its
determinants, features and sequelae are explored here, considering wider
academic thought but guided by potential practical implications. There is
a very strong emphasis on data from human studies, and relevant animal
research is generally cited only where it offers required support or detail,
or provides fundamental background information not available in
humans. Although we hope that relevant and key papers have been
cited, there was no intention to be comprehensive. A basic background
familiarity with the biological sciences is assumed.
We would like to make clear that there are several important areas
which this book specifically does not address. These are largely topics
which, in our view, have dominated most other books and conference
proceedings on obesity and weight control. Although we explore the
nature of hunger and appetite, and the dietary correlates of human obe
sity, there is no attempt to address in any depth the associated underly
ing molecular, hormonal, neurophysiological, or cellular events, nor
viii Preface
other basic aspects of intermediary metabolism. These are considered
only insofar as their outcomes usefully explain how relationships
between people and food may influence food intake and weight change.
Also, there is no intention to discuss the health implications, pharmacol
ogy, or comparative approaches to obesity treatment, although the mater
ial here will have implications for behavioural and dietary aspects of the
latter.
It is a pleasure to acknowledge all of our colleagues, past and present,
who have for many years shaped and challenged our thinking on the
issues explored herein. We both feel privileged to have had the opportu
nity to meet, work with, and learn from so many fine people, and must
give particular thanks to our friends and collaborators at the Monell
Chemical Senses Center, the Biopsychology group at the University of
Leeds, and the Institute of Food Research.
Our hope is that this book will point out the shortcomings of the
mind-body dichotomy which still characterizes much of research and
thinking in this field, and stimulate students and researchers in the phys
iological and behavioural sciences to recognize that both disciplines have
a critical contribution to make to our understanding of eating behaviour
and its outcomes. Indeed, any consideration of overeating and obesity
which takes a unidisciplinary approach, or fails to seriously consider the
critical interrelationships amongst cognition, learning, and metabolism
will always be incomplete.
David J. Mela
Peter J. Rogers
Reading, UK
June 1997
Abbreviations used
BMI Body Mass Index
BMR Basal Metabolic Rate
CCK Cholecystokinin
CCO Carbohydrate-craving obesity
CHO Carbohydrate
DEBQ Dutch Eating Behaviour Questionnaire
FFQ Food Frequency Questionnaire
FQ Food Quotient
LH Lateral hypothalamus
LNAA Large Neutral Amino Acids
NSP Non-Starch Polysaccharide
PAL Physical Activity Level (= TEE/BMR)
PKU Phenylketonuria
PMS Premenstrual Syndrome
RMR Resting Metabolic Rate
RQ Respiratory Quotient
RRS Revised Restraint Scale
SAD Seasonal Affective Disorder
TEE Total Energy Expenditure
TEF Thermic Effect of Food
TFEQ Three-Factor Eating Questionnaire
TRP Tryptophan
TRPILLNAA Plasma ratio of Tryptophan to Large Neutral Amino
Acids
VMH Ventromedial nucleus of the hypothalamus