Deceleration in cumulative food intake curves, changes in body temperature and diet-induced themogenesis
Identifieur interne : 000178 ( Main/Corpus ); précédent : 000177; suivant : 000179Deceleration in cumulative food intake curves, changes in body temperature and diet-induced themogenesis
Auteurs : M. S. Westerterp-Plantenga ; L. Wouters ; F. Ten HoorSource :
- Physiology & Behavior [ 0031-9384 ] ; 1990.
Abstract
In order to assess the relationship between the shape of the cumulative food intake curve and a reflection of internal processes, eating behaviour, postprandial thermogenesis, and skin and core temperature of normal weight restrained and unrestrained eating women and of obese restrained eating women were recorded during four-course solid food lunches, eaten in a laboratory setting (respiration chamber) at a constant ambient temperature of 22°C. The skin temperature (upper arm, upper leg, liver proximity) and core temperature were measured constantly from one hour prior to until two hours after the lunch. Normal weight unrestrained eaters displayed decelerated cumulative food intake curves and an increase in the liver temperature data of 0.8–1.5°C, from the beginning of the meal onwards, remaining high until 60–90 minutes after the meal was consumed. The postprandial thermogenesis of normal weight was on average 8.1±1.3%, calculated over two and a half hours from the beginning of the meal. Overweight and normal weight restrained eaters displayed linear cumulative food intake curves, almost no changes in skin and core temperatures and a postprandial thermogenesis of 4.2±0.3% and 4.8±0.7%, calculated over two and a half hours from the beginning of the meal onwards. In conclusion, deceleration in cumulative food intake curves is positively correlated with a temperature increase in the skin in the proximity of the liver, and with postprandial thermogenesis.
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DOI: 10.1016/0031-9384(90)90235-V
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Westerterp-Plantenga</name><affiliation><mods:affiliation>Open Universiteit, Postbus 2960, 6401, DL Heerlen Rijksuniversiteit Limburg, Maastricht, The Netherlands</mods:affiliation></affiliation></author><author><name sortKey="Wouters, L" sort="Wouters, L" uniqKey="Wouters L" first="L." last="Wouters">L. Wouters</name><affiliation><mods:affiliation>Open Universiteit, Postbus 2960, 6401, DL Heerlen Rijksuniversiteit Limburg, Maastricht, The Netherlands</mods:affiliation></affiliation></author><author><name sortKey="Ten Hoor, F" sort="Ten Hoor, F" uniqKey="Ten Hoor F" first="F." last="Ten Hoor">F. Ten Hoor</name><affiliation><mods:affiliation>Open Universiteit, Postbus 2960, 6401, DL Heerlen Rijksuniversiteit Limburg, Maastricht, The Netherlands</mods:affiliation></affiliation></author></analytic><monogr></monogr><series><title level="j">Physiology & Behavior</title><title level="j" type="abbrev">PHB</title><idno type="ISSN">0031-9384</idno><imprint><publisher>ELSEVIER</publisher><date type="published" when="1990">1990</date><biblScope unit="volume">48</biblScope><biblScope unit="issue">6</biblScope><biblScope unit="page" from="831">831</biblScope><biblScope unit="page" to="836">836</biblScope></imprint><idno type="ISSN">0031-9384</idno></series><idno type="istex">8368616129B64E7D3F0EE65725A8D50DC190FEA2</idno><idno type="DOI">10.1016/0031-9384(90)90235-V</idno><idno type="PII">0031-9384(90)90235-V</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0031-9384</idno></seriesStmt></fileDesc><profileDesc><textClass></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">In order to assess the relationship between the shape of the cumulative food intake curve and a reflection of internal processes, eating behaviour, postprandial thermogenesis, and skin and core temperature of normal weight restrained and unrestrained eating women and of obese restrained eating women were recorded during four-course solid food lunches, eaten in a laboratory setting (respiration chamber) at a constant ambient temperature of 22°C. The skin temperature (upper arm, upper leg, liver proximity) and core temperature were measured constantly from one hour prior to until two hours after the lunch. Normal weight unrestrained eaters displayed decelerated cumulative food intake curves and an increase in the liver temperature data of 0.8–1.5°C, from the beginning of the meal onwards, remaining high until 60–90 minutes after the meal was consumed. The postprandial thermogenesis of normal weight was on average 8.1±1.3%, calculated over two and a half hours from the beginning of the meal. Overweight and normal weight restrained eaters displayed linear cumulative food intake curves, almost no changes in skin and core temperatures and a postprandial thermogenesis of 4.2±0.3% and 4.8±0.7%, calculated over two and a half hours from the beginning of the meal onwards. In conclusion, deceleration in cumulative food intake curves is positively correlated with a temperature increase in the skin in the proximity of the liver, and with postprandial thermogenesis.</div></front></TEI><istex><corpusName>elsevier</corpusName><author><json:item><name>M.S. Westerterp-plantenga</name><affiliations><json:string>Open Universiteit, Postbus 2960, 6401, DL Heerlen Rijksuniversiteit Limburg, Maastricht, The Netherlands</json:string></affiliations></json:item><json:item><name>L. Wouters</name><affiliations><json:string>Open Universiteit, Postbus 2960, 6401, DL Heerlen Rijksuniversiteit Limburg, Maastricht, The Netherlands</json:string></affiliations></json:item><json:item><name>F. Ten Hoor</name><affiliations><json:string>Open Universiteit, Postbus 2960, 6401, DL Heerlen Rijksuniversiteit Limburg, Maastricht, The Netherlands</json:string></affiliations></json:item></author><subject><json:item><lang><json:string>eng</json:string></lang><value>Cumulative food intake curve</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>Body temperature</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>Thermogenesis</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>Human</value></json:item></subject><language><json:string>eng</json:string></language><abstract>In order to assess the relationship between the shape of the cumulative food intake curve and a reflection of internal processes, eating behaviour, postprandial thermogenesis, and skin and core temperature of normal weight restrained and unrestrained eating women and of obese restrained eating women were recorded during four-course solid food lunches, eaten in a laboratory setting (respiration chamber) at a constant ambient temperature of 22°C. The skin temperature (upper arm, upper leg, liver proximity) and core temperature were measured constantly from one hour prior to until two hours after the lunch. Normal weight unrestrained eaters displayed decelerated cumulative food intake curves and an increase in the liver temperature data of 0.8–1.5°C, from the beginning of the meal onwards, remaining high until 60–90 minutes after the meal was consumed. The postprandial thermogenesis of normal weight was on average 8.1±1.3%, calculated over two and a half hours from the beginning of the meal. Overweight and normal weight restrained eaters displayed linear cumulative food intake curves, almost no changes in skin and core temperatures and a postprandial thermogenesis of 4.2±0.3% and 4.8±0.7%, calculated over two and a half hours from the beginning of the meal onwards. 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S. Westerterp-Plantenga, Department of Sciences, Open University, P.O. Box 2960, 6401 DL Heerlen, The Netherlands.</note><affiliation>Requests for reprints should be addressed to M. S. Westerterp-Plantenga, Department of Sciences, Open University, P.O. Box 2960, 6401 DL Heerlen, The Netherlands.</affiliation><affiliation>Open Universiteit, Postbus 2960, 6401, DL Heerlen Rijksuniversiteit Limburg, Maastricht, The Netherlands</affiliation></author><author><persName><forename type="first">L.</forename><surname>Wouters</surname></persName><affiliation>Open Universiteit, Postbus 2960, 6401, DL Heerlen Rijksuniversiteit Limburg, Maastricht, The Netherlands</affiliation></author><author><persName><forename type="first">F.</forename><surname>Ten Hoor</surname></persName><affiliation>Open Universiteit, Postbus 2960, 6401, DL Heerlen Rijksuniversiteit Limburg, Maastricht, The Netherlands</affiliation></author></analytic><monogr><title level="j">Physiology & Behavior</title><title level="j" type="abbrev">PHB</title><idno type="pISSN">0031-9384</idno><idno type="PII">S0031-9384(00)X0417-9</idno><meeting><addName>Determinants and Consequences of Eating and Drinking, Paris, France</addName><date>19890704</date><date>19890708</date></meeting><editor><persName>Stylianos Nicola\:idis</persName></editor><editor><persName>Matthew J. Wayner</persName></editor><imprint><publisher>ELSEVIER</publisher><date type="published" when="1990"></date><biblScope unit="volume">48</biblScope><biblScope unit="issue">6</biblScope><biblScope unit="page" from="831">831</biblScope><biblScope unit="page" to="836">836</biblScope></imprint></monogr><idno type="istex">8368616129B64E7D3F0EE65725A8D50DC190FEA2</idno><idno type="DOI">10.1016/0031-9384(90)90235-V</idno><idno type="PII">0031-9384(90)90235-V</idno></biblStruct></sourceDesc></fileDesc><profileDesc><creation><date>1990</date></creation><langUsage><language ident="en">en</language></langUsage><abstract xml:lang="en"><p>In order to assess the relationship between the shape of the cumulative food intake curve and a reflection of internal processes, eating behaviour, postprandial thermogenesis, and skin and core temperature of normal weight restrained and unrestrained eating women and of obese restrained eating women were recorded during four-course solid food lunches, eaten in a laboratory setting (respiration chamber) at a constant ambient temperature of 22°C. The skin temperature (upper arm, upper leg, liver proximity) and core temperature were measured constantly from one hour prior to until two hours after the lunch. Normal weight unrestrained eaters displayed decelerated cumulative food intake curves and an increase in the liver temperature data of 0.8–1.5°C, from the beginning of the meal onwards, remaining high until 60–90 minutes after the meal was consumed. The postprandial thermogenesis of normal weight was on average 8.1±1.3%, calculated over two and a half hours from the beginning of the meal. Overweight and normal weight restrained eaters displayed linear cumulative food intake curves, almost no changes in skin and core temperatures and a postprandial thermogenesis of 4.2±0.3% and 4.8±0.7%, calculated over two and a half hours from the beginning of the meal onwards. In conclusion, deceleration in cumulative food intake curves is positively correlated with a temperature increase in the skin in the proximity of the liver, and with postprandial thermogenesis.</p></abstract><textClass><keywords scheme="keyword"><list><head>Keywords</head><item><term>Cumulative food intake curve</term></item><item><term>Body temperature</term></item><item><term>Thermogenesis</term></item><item><term>Human</term></item></list></keywords></textClass></profileDesc><revisionDesc><change when="1990">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><original>false</original><mimetype>text/plain</mimetype><extension>txt</extension><uri>https://api.istex.fr/document/8368616129B64E7D3F0EE65725A8D50DC190FEA2/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Elsevier, elements deleted: tail"><istex:xmlDeclaration>version="1.0" encoding="utf-8"</istex:xmlDeclaration><istex:docType PUBLIC="-//ES//DTD journal article DTD version 4.5.2//EN//XML" URI="art452.dtd" name="istex:docType"></istex:docType><istex:document><converted-article version="4.5.2" docsubtype="fla"><item-info><jid>PHB</jid><aid>9090235V</aid><ce:pii>0031-9384(90)90235-V</ce:pii><ce:doi>10.1016/0031-9384(90)90235-V</ce:doi><ce:copyright type="unknown" year="1990"></ce:copyright></item-info><head><ce:title>Deceleration in cumulative food intake curves, changes in body temperature and diet-induced themogenesis</ce:title><ce:author-group><ce:author><ce:given-name>M.S.</ce:given-name><ce:surname>Westerterp-plantenga</ce:surname><ce:cross-ref refid="COR1"><ce:sup>1</ce:sup></ce:cross-ref></ce:author><ce:author><ce:given-name>L.</ce:given-name><ce:surname>Wouters</ce:surname></ce:author><ce:author><ce:given-name>F.</ce:given-name><ce:surname>Ten Hoor</ce:surname></ce:author><ce:affiliation><ce:textfn>Open Universiteit, Postbus 2960, 6401, DL Heerlen Rijksuniversiteit Limburg, Maastricht, The Netherlands</ce:textfn></ce:affiliation><ce:correspondence id="COR1"><ce:label>1</ce:label><ce:text>Requests for reprints should be addressed to M. S. Westerterp-Plantenga, Department of Sciences, Open University, P.O. Box 2960, 6401 DL Heerlen, The Netherlands.</ce:text></ce:correspondence></ce:author-group><ce:abstract><ce:section-title>Abstract</ce:section-title><ce:abstract-sec><ce:simple-para>In order to assess the relationship between the shape of the cumulative food intake curve and a reflection of internal processes, eating behaviour, postprandial thermogenesis, and skin and core temperature of normal weight restrained and unrestrained eating women and of obese restrained eating women were recorded during four-course solid food lunches, eaten in a laboratory setting (respiration chamber) at a constant ambient temperature of 22°C. The skin temperature (upper arm, upper leg, liver proximity) and core temperature were measured constantly from one hour prior to until two hours after the lunch. Normal weight unrestrained eaters displayed decelerated cumulative food intake curves and an increase in the liver temperature data of 0.8–1.5°C, from the beginning of the meal onwards, remaining high until 60–90 minutes after the meal was consumed. The postprandial thermogenesis of normal weight was on average 8.1±1.3%, calculated over two and a half hours from the beginning of the meal. Overweight and normal weight restrained eaters displayed linear cumulative food intake curves, almost no changes in skin and core temperatures and a postprandial thermogenesis of 4.2±0.3% and 4.8±0.7%, calculated over two and a half hours from the beginning of the meal onwards. In conclusion, deceleration in cumulative food intake curves is positively correlated with a temperature increase in the skin in the proximity of the liver, and with postprandial thermogenesis.</ce:simple-para></ce:abstract-sec></ce:abstract><ce:keywords><ce:section-title>Keywords</ce:section-title><ce:keyword><ce:text>Cumulative food intake curve</ce:text></ce:keyword><ce:keyword><ce:text>Body temperature</ce:text></ce:keyword><ce:keyword><ce:text>Thermogenesis</ce:text></ce:keyword><ce:keyword><ce:text>Human</ce:text></ce:keyword></ce:keywords></head></converted-article></istex:document></istex:metadataXml><mods version="3.6"><titleInfo><title>Deceleration in cumulative food intake curves, changes in body temperature and diet-induced themogenesis</title></titleInfo><titleInfo type="alternative" contentType="CDATA"><title>Deceleration in cumulative food intake curves, changes in body temperature and diet-induced themogenesis</title></titleInfo><name type="personal"><namePart type="given">M.S.</namePart><namePart type="family">Westerterp-plantenga</namePart><affiliation>Open Universiteit, Postbus 2960, 6401, DL Heerlen Rijksuniversiteit Limburg, Maastricht, The Netherlands</affiliation><description>Requests for reprints should be addressed to M. 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The skin temperature (upper arm, upper leg, liver proximity) and core temperature were measured constantly from one hour prior to until two hours after the lunch. Normal weight unrestrained eaters displayed decelerated cumulative food intake curves and an increase in the liver temperature data of 0.8–1.5°C, from the beginning of the meal onwards, remaining high until 60–90 minutes after the meal was consumed. The postprandial thermogenesis of normal weight was on average 8.1±1.3%, calculated over two and a half hours from the beginning of the meal. Overweight and normal weight restrained eaters displayed linear cumulative food intake curves, almost no changes in skin and core temperatures and a postprandial thermogenesis of 4.2±0.3% and 4.8±0.7%, calculated over two and a half hours from the beginning of the meal onwards. 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