Converging evidence suggests that recurrent excessive calorie restriction causes binge eating by promoting behavioral disinhibition and overeating. This interpretation suggests that cognitive adaptations may surpass physiological regulations of metabolic needs after recurrent cycles of dieting and binging. Intermittent access to palatable food has long been studied in rats, but the consequences of such diet cycling procedures on the cognitive control of food seeking remain unclear. Female Wistar rats were divided in two groups matched for food intake and body weight. One group received standard chow pellets 7 days/week, whereas the second group was given chow pellets for 5 days and palatable food for 2 days over seven consecutive weeks. Rats were also trained for operant conditioning. Intermittent access to palatable food elicited binging behavior and reduced intake of normal food. Rats with intermittent access to palatable food failed to exhibit anxiety-like behaviors in the elevated plus maze, but displayed reduced locomotor activity in the open field and developed a blunted corticosterone response following an acute stress across the diet procedure. Trained under a progressive ratio schedule, both groups exhibited the same motivation for sweetened food pellets. However, in contrast to controls, rats with a history of dieting and binging exhibited a persistent compulsive-like behavior when access to preferred pellets was paired with mild electrical foot shock punishments. These results highlight the intricate development of anxiety-like disorders and cognitive deficits leading to a loss of control over preferred food intake after repetitive cycles of intermittent access to palatable food.
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Pol J Vet Sci
December 2024
Department of Animal Welfare and Research, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, Poland.
Poultry scientists are constantly studying different breeds of cockerels that would be suitable for capon meat production. Capon meat, although not yet very popular, is characterized by exceptional taste qualities that could appeal to many customers. Obtaining the appropriate palatability, structure and tenderness of capon meat is possible thanks to the reduction in androgen levels following the castration of roosters.
View Article and Find Full Text PDFMeat Sci
December 2024
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China. Electronic address:
This study aimed to investigate the performance differences of low-sodium myofibrillar protein (MP) gels substituted by different chloride salt mixtures from the perspective of gelation process. The results revealed that low-sodium MP substituted by KCl/CaCl exhibited higher turbidity and particle size at 40 % substitution, and formed protein aggregates earlier at 53 °C. During the gelation process, KCl/CaCl increased the extent of cross-linking as the substitution level increased from 10 % to 40 %, which was prone to forming final gels with poor palatability.
View Article and Find Full Text PDFbioRxiv
December 2024
Department of Molecular Biology, Princeton University, Princeton, New Jersey, USA.
Breastmilk is known to provide optimal nutrition for infant growth and development. A cross-sectional analysis of nationally representative US data from 2016 to 2021 revealed that >90% of lactating mothers reported using breast pumps to express milk. We conducted a survey of = 1,049 lactating or recently lactating individuals from a US nationally representative population to explore breastmilk storage practices among this group.
View Article and Find Full Text PDFJ Eat Disord
December 2024
Department of Psychology, Oslo New University College, Oslo, Norway.
Background: Pathological eating and addictive processes are linked to obesity. Food addiction (FA) involves hedonic eating of highly palatable foods, accompanied by addictive symptoms like craving, loss-of-control (LOC) eating, and withdrawal. The main objectives of this study were to assess FA prevalence and symptoms in bariatric surgery candidates, and its relationship with depression, dysregulated eating, and 1- year postoperative weight loss (WL).
View Article and Find Full Text PDFJ Anim Sci Technol
November 2024
Animal Welfare Research Team, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
Diet digestibility can vary based on factors such as the type of ingredients, processing techniques, formulation, fiber content, and nutrient interactions. Unlike proteins and fats, there is no specific carbohydrate requirement, which typically constitutes 30%-60% of commercial dried dog foods. Because of the significant proportion of carbohydrates in dog food, this study aimed to evaluate the differences in nutrient digestibility among barley, brown rice, corn, mung bean, and rice, which are common carbohydrate sources in commercial dog foods.
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