FS21
Kartei Details
| Karten | 11 |
|---|---|
| Sprache | Deutsch |
| Kategorie | Biologie |
| Stufe | Universität |
| Erstellt / Aktualisiert | 15.05.2021 / 08.06.2021 |
| Weblink |
https://card2brain.ch/box/20210515_physiology_of_eating_l8
|
| Einbinden |
<iframe src="https://card2brain.ch/box/20210515_physiology_of_eating_l8/embed" width="780" height="150" scrolling="no" frameborder="0"></iframe>
|
Gestational programming towards obesity (3)
1. U-shaped curve for the relationship between birth weight and adult metabolic disease -> born small have an increased risk of obesity later in life
2. undereweight: intrauterine growth retardation -> enhanced survival and catch-up growth
3. overweight: macrosomic/increased body fat -> normal/increased food availability, high fat/caloric diet
Epigenetics (pre- and postnatal programming)
(4)
1. DNA methylation is very dynamic during embryogenesis
2. happens in response to many factors, including in utero nutrition -> may permanently alter offspring gene expression
3. gestational under- and overnutrition leads to hypomethylation of IGF2 gene
4. increased expression of IGF2 leads to increased growth of tissues
protein intake (breast milk vs. formula) and obesity - early protein hypothesis (1)
insulin also plays a role in protein metabolism -> to high amount of protein in the diet is associated with risk of obesity
cultural habits vs. genetics (4)
1. culture: we are getting used to like what we eat
2. sweet taste receptors: 1 receptor for many sweet substances
3. bitter receptor: widely expressed throughout the body -> mediate diverse non-tasting roles
4. genetic differences (polymorphisms) in receptors also account for individual differences
Evolutionary biological programs:
Neophobia (4)
1. at age 18 months
2. = rejection of foods that are novel or unknown to the child
3. evolutionary beneficial mechanism: help children avoid ingesting noxious of toxic chemicals (happens primarily in the visual domain)
4. children prefer the food they know (safety) -> new + potentially harmful food is avoided
Evolutionary biological programs:
Mere exposure effect (1)
1. poeple learn to like what they're used to eat -> repeated exposure increases liking and intake
Evolutionary biological programs:
sensory-specific satiety (2)
1. while eating the same food, the palatability decreases
2. promotes switching among nutrient sources & hence increased chance of balanced nutrition
conditioning/learning:
- prenatal & postnatal (3)
1. prenatal conditioning to liking foods does happen -> pre- and postnatal eating behavior of mothers does influence childs eating behavior postnatally -> leads to imprinting of preferences
2. children usually like the taste impresions they discovered during pregnancy & nursing later in life
3. taste of BM is much more variable than taste of formula -> BF children have less neophobia & lower obesity risk
What if infants are given a choice of what to eat? (2)
1. wisdom of what we eat emerges as the ability to learn -> we are not equipped with a specific appetite for essential nutrients: only through learning! (but in this experiment only natural foods & no junk food was offered)
2. general variety in diet increases acceptance of new foods in infants
Parental control: (2) and other factors (3)
1. restricting children's access to palatable food produces the opposite -> as soon as they can, they will overeat
2. parental control decreases the capacity of children to compensate for consumed energy -> if they received preload before meal, they are not really able to listen to their bodies (satiation etc.)
3. Pleasure of good food is experienced immediately -> negative effects are far in the future
4. learning from role models!
5. children eat more after watching TV Ads on facebook
Brain development (2)
1. obsogenic diet in teen years -> increased reward sensitivity and decreased behavioral control -> less dietary self-regulation -> weight gain -> prefrontal cortex dysfunction & executive function impairment & risk of neuropsychiatric disorders
2. western diet is correlated with neurobiological changes in hippocampus that may be related to the ability of these dietary components to impair cognitive function
