SEARCH · PubMed Health

Results for “Hunger”

Explore indexed PubMed citations for clinical trials, systematic reviews and public health research. Read source abstracts and follow each citation to its original PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 1,621 records · Page 90Linked to original sources

PubMed1996

Higher-protein foods produce greater sensory-specific satiety.

The objectives of this study were to determine if high-protein versions of the same food systems show more sensory-specific satiety than lower-protein versions, and to determine the effect of these protein differences on hunger levels following a meal. Subjects ate a high-protein and a low-protein version of a food system (either strawberry yogurt or a sandwich) as test meals. The high-protein strawberry yogurt test meal consisted of a serving of strawberry yogurt that contained whey protein isolate; the low-protein yogurt test meal consisted of a close-to-commercial strawberry yogurt. The high-protein sandwich meal consisted of a ham sandwich; the low-protein sandwich meal consisted of a bacon sandwich. Subjects tasted small portions of a set of foods (which included a sample of the test meal), and rated their liking of these foods before and after eating a test meal. Sensory-specific satiety occurred for all test meals. The decreases in liking when the high-protein versions of the test meals were eaten were significantly greater than the decreases in liking for the paired low-protein test meals. Higher-protein versions of the test meals also decreased hunger more than the lower-protein versions.

Adult↗

PubMed1992

Human intake and choice of foods at intervals after exercise.

Thirteen college-age men and women were submitted weekly to submaximal exercise for 2 h. After each exercise session, they were presented with the same meal composed of two high-protein, one high-lipid and two high-carbohydrate foods. The meal was offered at random 0, 30, 60, or 120 min after the 2-h exercise or 60 min after a session without exercise. As compared to a situation without exercise, both the pre-meal hunger rating and caloric intake were substantially increased 60 min after an exercise session. Also, after such exercise, hunger ratings increased with time and the later the meal, the larger was the amount consumed, both in total energy and as intake from carbohydrates but not lipids or proteins.

Adult↗

PubMedDate not supplied

The effects of calories and taste on habituation of the human salivary response.

The present study examined the effects of calories on salivary habituation. The rate of habituation to lemon taste was studied over 10 trials in 24 normal weight, nondieting, 18-35-year-old females. Between each of the trials, half the subjects ate low calorie, lemon gelatin, total Kcal = 32, and the others ate high calorie, lemon gelatin, total Kcal = 320. A dishabituating, novel chocolate taste was presented on trial 11 and recovery of salivation was assessed by presenting lemon flavor on trial 12. Subjective ratings were taken before and after salivary habituation for hunger levels and hedonics for lemon taste. Results show that high- and low-calorie groups both habituated to the repeated presentation of lemon taste, but with no significant differences as a function of calories in salivation volume, rate of habituation, hunger level decreases, and hedonic decreases. Subjects in both groups perceived equal caloric intake. These results suggest that salivary habituation may be affected more by the sensory characteristics of the food than by differences in caloric intake. The generalization of these data to the development of satiety are discussed.

Adolescent↗

PubMedDate not supplied

Eating style and symptoms of eating disorders: further explorations.

Based on earlier efforts to document relationships between eating styles involving hunger, deprivation, and restraint and symptoms of eating disorders, three scales--Eating Style, Feeling Deprived, and Dieting Style--were created and administered to 259 University females, 118 males, and 50 nonstudent females. Of interest were psychometric properties of the scales, their relationships to each other and with symptoms, beliefs about weight control, and body weight. One year later, findings based on Eating Style were replicated and extended in smaller groups of the original University subjects. Appreciable relationships occurred almost uniformly between Eating Style (addressing hunger, deprivation, and restraint) and proposed correlates. Feeling Deprived (a measure of avowed deprivation) correlated consistently with beliefs about weight control and weight variables, but not symptoms. Measurement of Dieting Style was hampered by small ns.

Adolescent↗

PubMed2004

Development and testing of a labeled magnitude scale of perceived satiety.

Satiety ratings are often made using VAS or simple category scales. In order to establish a simple, more quantitative technique to index perceived hunger and/or fullness, research was undertaken to develop and test a labeled magnitude scale of satiety. Thirty-seven subjects rated the semantic meaning of 47 phrases describing different levels of hunger/fullness using magnitude estimation. Eleven phrases were then selected using criteria of response consistency, symmetry, bipolarity, and inclusion of the end-point anchors of 'greatest imaginable hunger (fullness)'. These phrases were placed along a vertical line scale at positions corresponding to their geometric mean magnitude estimates to create a labeled magnitude scale of satiety. This Satiety Labeled Intensity Magnitude (SLIM) scale was compared to VAS scales for sensitivity and reliability in two studies. In one image-based study, ANOVA with post-hoc tests showed the SLIM scale to have greater sensitivity and to have an average reliability coefficient of 0.90. In a second study using three different foods replicated on two consecutive weeks, reliability was found to be highest for the SLIM scale. It is concluded that the SLIM scale is a sensitive, reliable, and easy-to-use scale for measuring perceived satiety that has several advantages over other, more commonly used satiety scales.

Female↗

PubMed2026

Effects of intensive lifestyle interventions with calorie-carbohydrate-restricted diet versus time-restricted eating on appetite and binge eating in type 2 diabetes: A randomized controlled trial.

The impact of intensive lifestyle interventions on appetite regulation and binge eating in individuals with type 2 diabetes (T2D) remains unclear. This study evaluated the effects of combined lifestyle interventions on appetite responses and binge eating in overweight or obese adults with T2D. In a randomized trial, 120 participants with T2D were allocated to three groups (n = 40 each): (1) Calorie-carbohydrate restriction (CCR), (2) Time-restricted eating with CCR (TRE + CCR), or (3) Control. Intervention groups received structured exercise and behavioral education based on the Information-Motivation-Behavioral Skills model. Appetite perceptions (hunger, satiety, desire to eat, and prospective food consumption) and binge eating (Binge Eating Scale; BES and objective binge episodes) were evaluated at baseline, week 12, and week 24 using linear mixed models. Both CCR and TRE + CCR significantly improved subjective appetite compared with the control group at 12 and 24 weeks (all p < 0.01). At 24 weeks, hunger decreased by -24.1 mm (95% CI: -35.8, -12.5) in the CCR group and -32.7 mm (95% CI: -44.2, -21.3) in the TRE + CCR group. Satiety also increased by 21.7 mm (95% CI: 9.46, 33.9) and 29.4 mm (95% CI: 17.4, 41.4), respectively. Significant reductions were observed for desire to eat and prospective food consumption. In contrast, changes in BES and objective binge episodes were not significantly different between groups at any time point. No significant differences were detected between the CCR and the TRE + CCR groups. Intensive lifestyle interventions incorporating CCR or TRE + CCR effectively reduced appetite in adults with T2D but did not significantly affect binge eating. Future research should target individuals with higher baseline BES scores to clarify potential benefits for binge eating behavior.

Humans↗

PubMed2026

Ecological momentary assessment studies on food craving among healthy adults: A systematic review.

Ecological Momentary Assessment (EMA) can capture the dynamic nature of food craving in free-living conditions, addressing limitations of laboratory and retrospective reporting methods. This systematic review synthesized findings from EMA studies to characterize 1) methodological features, 2) the temporal dynamics of food craving, and 3) the relationship between craving and eating behaviors. A systematic search of PubMed and PsycINFO databases was conducted following PRISMA guidelines. The review included 23 studies that utilized EMA designs to assess food craving repeatedly in daily life among healthy adults. Most studies employed EMA protocols that prompted participants to respond at pre-specified time points and utilized single-item craving measures. Most craving measures (71%) lacked specificity regarding the type of food craved. Results revealed a consistent positive within-person association between hunger and food craving. Conversely, associations between stress/negative affect and craving were inconsistent, varying by individual traits and context. Momentary food craving appeared to predict subsequent eating outcomes. Evidence suggested food craving may be a dynamic, transient state that co-fluctuates with hunger, functioning as a proximal antecedent to food intake. However, reliance on non-specific food craving measures and EMA protocols prompting at fixed schedules limits the granular understanding of craving mechanisms. Future research requires refining food craving measurement and incorporating randomized prompting within predefined windows, or participant-initiated sampling triggered by specific events (e.g., eating occasion), to better characterize food craving dynamics in relation to eating behaviors.

Humans↗

PubMed2004

Short-term effect of a protein load on appetite and food intake in diseased mildly undernourished elderly people.

BACKGROUND & AIMS: Malnutrition is a risk factor for mortality and various morbidities in the elderly. A low-energy intake often prevails and therapeutic interventions include the administration of dietary supplements, sometimes rich in proteins. We have tested the hypothesis that a protein-rich supplement inhibits appetite and decreases voluntary food intake. METHODS: Twelve mildly undernourished (BMI 21.3 +/- 2.4 kg/m2) elderly (84 +/- 7.8 yr) diseased persons were each studied under 3 conditions, in which they were given in random order at breakfast, and on consecutive days: either no supplement, a 250 kcal, 20 g protein supplement or a 250 kcal, 3.5 g protein supplement. Hunger, fullness, and desire to eat sensations were monitored half-hourly from before breakfast until lunch, and hourly from lunch until dinner. Food intake was assessed by weighing food before and after meals. Total energy and macronutrient intakes were calculated over 24 h. RESULTS: Both supplements increased energy intake (+185 kcal protein supplement, +176 kcal). Protein supplementation induced a net 17 g increase in protein intake (P < or = 0.0003). Neither supplement affected spontaneous food intake at lunch, dinner, or over the 24 h. Protein supplementation significantly depressed appetite in the breakfast to lunch period. CONCLUSION: A 250 kcal, 20 g protein supplement depresses hunger without affecting food intake in elderly diseased mildly undernourished persons.

Aged↗

PubMed2004

Exposure to appetitive food stimuli markedly activates the human brain.

OBJECTIVE: The increased incidence of obesity most likely reflects changes in the environment that had made food more available and palatable. Here we assess the response of the human brain to the presentation of appetitive food stimuli during food presentation using PET and FDG. METHOD: Metabolic changes in response to food presentation were done in 12 healthy normal body weight subjects who were food deprived before the study. RESULTS: Food presentation significantly increased metabolism in the whole brain (24%, P < 0.01) and these changes were largest in superior temporal, anterior insula, and orbitofrontal cortices. The increases in the right orbitofrontal cortex were the ones that correlated significantly with the increases in self-reports of hunger and desire for food. DISCUSSION: The marked increase in brain metabolism by the presentation of food provides evidence of the high sensitivity of the human brain to food stimuli. This high sensitivity coupled with the ubiquitousness of food stimuli in the environment is likely to contribute to the epidemic of obesity. In particular, the activation of the right orbitofrontal cortex, a brain region involved with drive, may underlie the motivation to procure food, which may be subjectively experienced as "desire for food" and "hunger" when exposed to food stimuli.

Adult↗

PubMed2005

Neural mechanisms underlying food motivation in children and adolescents.

Dramatic increases in childhood obesity necessitate a more complete understanding of neural mechanisms of hunger and satiation in pediatric populations. In this study, normal weight children and adolescents underwent functional magnetic resonance imaging (fMRI) scanning before and after eating a meal. Participants showed increased activation to visual food stimuli in the amygdala, medial frontal/orbitofrontal cortex, and insula in the pre-meal condition; no regions of interest responded in the post-meal condition. These results closely parallel previous findings in adults. In addition, we found evidence for habituation to food stimuli in the amygdala within the pre-meal session. These findings provide evidence that normal patterns of neural activity related to food motivation begin in childhood. Results have implications for obese children and adults, who may have abnormal hunger and satiation mechanisms.

Adolescent↗

PubMed2004

Dose-dependent effects of alcohol on appetite and food intake.

To examine the potential dose-response effect of alcohol on appetite and food intake, 12 males attended the laboratory on three occasions. On each occasion, they were given a standard breakfast, then lunch 3 h later, and dinner, 4 h after that. Thirty minutes before lunch, Ss received 330 ml of no-alcohol lager (263 kJ: no-alcohol condition), the same amount of lager spiked with 1 unit (1 UA: 8 g ethyl alcohol, 498.2 kJ) or 4 units of alcohol (4 UA: 32 g ethyl alcohol, 1203.8 kJ). Visual analogue scale (VAS) ratings of appetite and mood were recorded before and after preloads and lunch, then hourly across the day. Intake at lunch (excluding energy from the preload) was significantly higher following 4 UA (5786+/-991 kJ) compared to 1 UA (4928+/-1245 kJ). Participants consumed more high-fat salty food items at lunch following 4 UA compared to the other preloads. Hunger was rated higher following 4 UA across the day in comparison to the other preloads, but fullness ratings failed to reflect any difference by condition. Energy intake at dinner was similar in all conditions and total energy intake across the day was significantly higher after 4 UA (14,615+/-1540 kJ) than after 1 UA (13,204+/-2156 kJ). In conclusion, above a certain threshold, alcohol appears to stimulate appetite in part, due to elevated levels of subjective hunger. When this occurs, energy intake is not reduced at subsequent meals. Thus, alcohol may contribute to positive energy balance via its additive effects to total energy intake and by short-term appetite stimulation.

Adolescent↗

PubMed2005

Normative influences on food intake.

Hunger and satiety have conventionally provided the framework for understanding eating and overeating. We argue that hunger and satiety play a relatively small role in everyday eating. The normative control of food intake refers to the fact that our eating is largely governed by the motive to avoid eating excessively. Dieters impose a restrictive intake norm on themselves, but often violate the norm. Personal norms are individualized rules that people develop to help themselves decide how much is appropriate to eat in a given situation. Situational norms are derived from the eating situation itself; examples include portion size and social influence, which exert powerful effects on intake. We discuss the implications of a normative approach to the analysis of eating and overeating.

Diet↗

PubMed2006

Learned contextual cue potentiates eating in rats.

Explicit cues associated with food consumption when hunger prevails will enhance eating when they are subsequently presented under conditions of satiety. Here we examined whether contextual conditioned stimuli (CSs) paired with consumption of food pellets while rats were food-deprived would enhance consumption of this food in rats that were not food-deprived. The conditioning context enhanced rats' consumption of the training food, but it did not change their consumption of the familiar, lab chow. These results show that the contextual CSs, like discrete cues, could modulate food consumption in a CS-potentiated eating paradigm. Furthermore, the data suggest that CS-potentiation of eating does not induce a general motivation to eat, akin to hunger, but instead more likely produces a more specific motivational state, akin to craving.

Animals↗

PubMed1998

Short-term effects of macronutrient preloads on appetite and energy intake in lean women.

This study investigated the relative satiating hierarchy of the four energy-providing macronutrients (fat, carbohydrate (CHO), protein, and alcohol) in lean women. On four separate occasions, the composition of an iso-energetic lunch preload was manipulated in 12 lean (BMI < 25 kg/m2) women. The four treatments comprised a 1-MJ baseline meal and drink (40% fat, 48% CHO, 12% protein) to which was covertly added: 1) + 1MJ protein; 2) + 1MJ alcohol; 3) + 1MJ CHO; and 4) + 1MJ fat. Prior to and at 30-min intervals, subjects completed 100-mm visual analogue scales rating subjective hunger and satiety. Ninety min following the preload, an ad lib. lunch meal was given (40% fat, 48% CHO, and 12% protein) and energy intake (EI) measured. Energy intake at the lunch meal was 2195 (880, SD) kJ, 2772 (1191, SD) kJ, 2502 (681, SD), kJ and 2558 (1050, SD) kJ for the protein, alcohol, CHO, and fat preloads, respectively. There was no significant difference between the pleasantness of the preloads (p > 0.05). Macronutrient composition had a significant effect on short-term hunger (F = 3.19; p < 0.05), subjects being less hungry after the protein preload. Subjects also had a lower energy intake after the protein preload (F = 3.11; p < 0.05). We conclude that only protein has a differential short-term satiating effect when incorporated iso-energetically and at a similar energy density into the diet.

Adult↗

PubMed1998

Maltodextrin preloads reduce food intake without altering the appetiser effect.

The effects of consumption of a soup preload with added maltodextrin, relative to a no-maltodextrin control soup matched for sensory properties, on intake and the pattern of changes in rated hunger and fullness during lunch were investigated in 24 male volunteers. Preloads were consumed 30 min before lunch and condition-order counterbalanced. Intake at lunch was reduced significantly by 77 g (407 kJ) after the maltodextrin preload, and this reduced intake was associated with a significant reduction in eating rate but not meal duration. Hunger ratings were significantly lower, and fullness ratings significantly higher, at the start of lunch after the maltodextrin compared with control preload. However, the pattern of changes in subjective appetite once eating had started (assessed by analyzing best-fit quadratic functions between rated appetite and actual intake) did not differ between preloads. Neither the rated pleasantness of the lunch food at the start of the test meal nor the pattern of change in pleasantness across the meal differed between preloads. These results imply that the effect of maltodextrin preloads on appetite is to reduce the general desire to eat, and possible mechanisms for this effect are discussed.

Adult↗

PubMed1999

Palatability affects satiation but not satiety.

The present study was designed to investigate the effect of the pleasantness of a food on satiation (meal termination) and satiety. It was also studied whether or not the subsequent availability of other attractive foods affected the effect of palatability on intake. In a within-subjects repeated-measures design, 35 (26 female and 9 male) young healthy nonrestrained subjects consumed at lunchtime a preload consisting of tomato soup, and a buffet/test meal consisting of many attractive food items. Three factors were manipulated. The palatability of the preload was manipulated by varying the citric acid concentration of the soup at three levels: 0 (pleasant), 7.5 (less pleasant), and 15 (unpleasant) g citric acid/kg soup. Intake of the soup was either ad lib (for investigation of satiation), or standardized (350 g for women, and 500 g for men; for investigation of satiety). The third factor was the availability of other foods, manipulated by the amount of time between start of preload and start of the test meal (intermeal interval = IMI), which was set at two levels: 15 and 90 min. Subjects rated hunger and satiety feelings, before the preload, and in between preload and test meal. The results showed that the ad lib intakes of the less pleasant and unpleasant soups were about 65 and 40% of the intake of the pleasant soup. Subjects ingested about 20% more soup when the subjects had to wait for the test meal about 90 min, compared to the 15 min IMI condition. The availability of other foods had no effect on the effect of pleasantness on ad lib intake. There was also no effect of the pleasantness on subsequent satiety: hunger ratings and test meal intake were similar after the three standardized soups. One conclusion is that pleasantness of foods has an effect on satiation but not on subsequent satiety. A second conclusion is that people eat more of a food when they know that they have no access to other foods for a particular amount of time.

Adolescent↗

PubMed1983

Glucose solution intake in the rat: the specificity of postingestive satiety.

Hungry rats were permitted to drink a concentrated glucose solution to 'satiety', as indicated by (1) cessation of drinking, (2) the appearance of behaviors correlated with satiety (grooming and exploring followed by resting), and (3) refusal to drink appreciable further quantities when access to the solution was prolonged. Yet such rats returned to vigorous and prolonged feeding when offered laboratory pellets, powered chow, or even glucose itself in powered form. "Satiety" for a glucose solution does not reflect a generalized suppression of hunger or of a specific carbohydrate hunger. Its properties are more specific than existing theories of energy intake regulation would lead us to suppose.

Animals↗

PubMed1984

Anticipatory salivary flow to the sight of different foods.

Anticipatory salivary flow was measured to the sight of seven foods that varied in texture, composition and palatability. In one experiment, subjects consumed the test foods that were viewed. This group was tested both during conditions of hunger and satiation. In a second experiment, subjects were instructed that they would not consume the foods that were viewed. Salivary responses were not related to the anticipated palability of the test foods but rather appeared to be related to the physical and chemical properties of the foods. Pizza, chocolate cake and gelatin were rated as highly palatable, but significant salivary increases occurred only with pizza. Of all the test foods, the greatest salivary flow increases were observed to the sight of lemon slices and pizza, and both foods contain sour or pungent ingredients. Hunger state and the expectation of consuming the test foods did not systematically affect the pattern or magnitude of salivary responses.

Adolescent↗