science of bodyweight lect 2 Flashcards
what is an obesogenic environment
environment that promotes gaining weight and is not conducive to weight loss
context to weight gain in history (environmental milestones)
-12,000 yrs ago: advent of agriculture (move towards planting crops expecting growth and eating them)
-early 17th century: slave trade (accessibility to sugar increased, 1660 = 1200 barrels of sugar imported, 1700 = 50,000 barrels imported)
-speakman 2016: rising obesity in last 50 yrs
features of obesogenic environment
1.large portions
2.energy dense foods
3.highly palatable foods (tasty)
4.eating opportunities are abundant
5.food variety
these 5 interact with each other to create obesogenic environment
changes in energy dense variety
-as low energy dense variety increases, benefit increases e.g bell peppers in yellow red green etc
-as high energy dense variety increases, benefit tailors off e.g no benefit to eating strawberry, chocolate or vanilla ice cream
ultra processed foods and relation to bodyweight
barbara roll’s model
low cost and high convenience combined with ultra processed foods
causes increased eating rate, increased energy density and increased palatability
this causes increased intake
leading to weight gain
does the proportion of fresh ingredients relate to obesity
1980: 58% of food spent on fresh ingredients = 7% adults obese
2000: 25% of food spent on fresh ingredients = 20% adults obese
Now: 57% of food is ultraprocessed
what is processed food vs ultra processed
processed: anything we do before eating e.g cooking, blending etc
ultraprocessed: unable to do in kitchen at home e.g make a wotsit
what is multi component food
food involving more than one food class being brought together usually via processing of some kind in order to make a single food product (street 1995) e.g choc chip cookie/rocky road
each bite may taste diff
what is habituation
-basic form of learning
-we have a diminishing response to a repeated stimulus
-most known in terms of smell e.g nose blind but also applies to taste and eating
-two types: food variety and sensory complexity
epstein demonstrating habituation to taste
-measured by salivation of pp who received lemon or lime juice
-1-10 habituating trials of same juice, salivation decreases as trials go on
-trial 11 = new flavour, salivation increases again
-habituation = getting used to flavour in initial 10 trials
food variety study
hetherington
-measured pleasantness rating
-pleasantness goes down when same taste is presented repeatedly
-congruent = savoury food, savoury food
-incongruent = savoury food, sweet food
-food consumption higher when there was variety
strength for pleasantness liking research
-rolls: pp ate chicken and rated pleasantness, half of pp then ate plate of chicken and liking went down, others had a plate of something else and liking for chicken was preserved
-rolls: looked at firing rates of cells in monkeys, high levels responded for peanuts, then exposed to glucose on repeat (firing goes down), monkeys like flavour not just eating
-embling et al: meta analysis for variety effect shows the effect is robust
what is sensory complexity
perception of multiple sensations within a single mouthful fof food/drink as well as across an eating/drinking experience as a whole
what is the optimal arousal theory
dember and earl 1957
-e.g drinking wine
-liking for complex wine increases but too complex may cause disliking
(bell shaped curve)
what is gene environment interaction
different effect of environmental exposure on disease risk in persons with diff genotypes
