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10.1152/ajpgi.00060.2013 http://scihub22266oqcxt.onion/10.1152/ajpgi.00060.2013 C3680687!3680687!23578786     free     free     free Deprecated: Implicit conversion from float 215.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 215.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 215.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 215.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534       Am+J+Physiol+Gastrointest+Liver+Physiol 2013 ; 304 (11): G1038-43 Nephropedia Template TP {{tp|p=23578786|t=2013. Specific food structures supress appetite through reduced gastric emptying rate |pdf=|usr=}}{{23578786}} gab.com Text Specific food structures supress appetite through reduced gastric emptying rate JO: Am J Physiol Gastrointest Liver Physiol http://www.kidney.de/pget.php?&tw=1&pmid=23578786 #FOAvip The aim of this study was to determine the extent to which gastric layering and retention of a meal could be used to reduce appetite using the same caloric load. Liquid (control) and semi-solid (active) meals were produced with the same protein, fat, carbohydrate, and mass. These were fed to 10 volunteers on separate days in a crossover study, and subjective appetite ratings, gastric contents, and plasma cholecystokinin (CCK) were assessed over a period of 3 h. The active meal showed food boluses in the stomach persisting for ?45 min, slower emptying rates, and lower plasma CCK levels over the first hour. After the first hour, both gastric emptying rates and plasma CCK levels were similar for both systems and slightly increased compared with the unfed situation. Despite the lower plasma CCK levels for the active meal over the first hour, this meal reduced appetite more than the control meal over the 3 h of the study. For a moderately increased plasma CCK level in the fed state, appetite was correlated with the volume of gastric contents rather than gastric emptying rates or plasma CCK. This suggests that enhanced gastric retention was the key factor in decreasing appetite and was probably mediated by a combination of intestinal nutrient sensing and increased viscosity in the stomach. Twit Text FOAVip Specific food structures supress appetite through reduced gastric emptying rate ????Am J Physiol Gastrointest Liver Physiol http://www.kidney.de/pget.php?&tw=1&pmid=23578786 #FOAvip Twit Text # Free Paper on # # # # # LINK http://www.kidney.de/pget.php?&tw=1&pmid=23578786 #FOAvip English Wikipedia <ref>{{Cite pmid|23578786}}</ref> Specific food structures supress appetite through reduced gastric emptying rate #MMPMID23578786 Mackie AR; Rafiee H; Malcolm P; Salt L; van Aken G Am J Physiol Gastrointest Liver Physiol 2013[Jun]; 304 (11): G1038-43 PMID23578786show ga The aim of this study was to determine the extent to which gastric layering and retention of a meal could be used to reduce appetite using the same caloric load. Liquid (control) and semi-solid (active) meals were produced with the same protein, fat, carbohydrate, and mass. These were fed to 10 volunteers on separate days in a crossover study, and subjective appetite ratings, gastric contents, and plasma cholecystokinin (CCK) were assessed over a period of 3 h. The active meal showed food boluses in the stomach persisting for ?45 min, slower emptying rates, and lower plasma CCK levels over the first hour. After the first hour, both gastric emptying rates and plasma CCK levels were similar for both systems and slightly increased compared with the unfed situation. Despite the lower plasma CCK levels for the active meal over the first hour, this meal reduced appetite more than the control meal over the 3 h of the study. For a moderately increased plasma CCK level in the fed state, appetite was correlated with the volume of gastric contents rather than gastric emptying rates or plasma CCK. This suggests that enhanced gastric retention was the key factor in decreasing appetite and was probably mediated by a combination of intestinal nutrient sensing and increased viscosity in the stomach. äSpecific food structures supress appetite through reduced gastric empt(epmc).pdf DeepDyve Pubget Overpricing