If it does not taste good, don't eat it! Food acceptability affects ghrelin and insulin levels in healthy male subjects. A pilot study
Olabi, Ammar A. | Hwalla, Nahla C. | Daroub, Hamza | Obeid, Omar Ahmad | Cordahi, Christelle | Department of Nutrition and Food Sciences | Faculty of Agricultural and Food Sciences (FAFS) | American University of Beirut
The obesity prevalence worldwide is reaching epidemic proportions, which makes the understanding of the mechanisms that regulate appetite of paramount importance. This study assessed whether the hedonic characteristics of a food item (high acceptability [HA] vs modified low acceptability [LA]) have a significant effect on postprandial ghrelin and insulin levels and appetite scores of isoenergetic meals in normal-weight men. We hypothesize that food acceptability would significantly impact appetite scores and affect the studied postprandial hormones. Eleven healthy men with normal body mass index (19-25 kg/m 2 ) were recruited for a randomized, crossover design. Subjects were randomly assigned to 1 of 2 meals: vanilla custard with acesulfame-K (LA, excessively sweet) or without it (HA). One week later, subjects were crossed over to ingest the other meal. Blood samples were withdrawn before meal (time 0) and after 15, 30, 60, 120, 180, and 240 minutes and were analyzed for ghrelin, insulin, and glucose. Appetite scores were also recorded at the above time points, and acceptability was measured. Ghrelin levels were significantly higher (P <.05) for LA meal at 180 and 240 minutes than the HA meal. Insulin levels were significantly higher (P <.05) for HA meal at 15 and 30 minutes than the LA meal. Appetite scores varied from baseline levels for both meals but not between meals at different time points. The results suggest that the hedonic properties of a meal could affect food intake and appetite through stimulation or inhibition of appetite hormones, suggesting the need to assess the acceptability of foods in formulating weight-reducing diets. © 2017 Elsevier Inc.
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