Relatively few studies have examined the effects of psychostimulants in obese subjects. Using the dietary obese rat model, the present experiments determined the reductions in food intake (hypophagia) and increases in locomotion (hyperlocomotion) induced by cocaine in diet-induced obese prone (DIO-prone) rats and diet resistant prone (DR-prone) rats as well as diet-induced obese (DIO) rats and diet resistant (DR) rats. In Experiment 1, thirty-six male Sprague-Dawley rats were given intra-peritoneal (i.p.) injections of cocaine (0, 10, 20, and 30 mg/kg) immediately prior to placement into locomotor chambers outfitted with a food source and a water source for a 60-minute test period. In Experiment 2, the same rats were exposed to a high-fat diet, and were subsequently divided into groups according to the extent of the weight gain (high weight gainers œ DIO group, low weight gainers œ DR group, and residual weight gainers œ MIX group). The rats were retested for reactivity to cocaine using conditions similar to those in Experiment 1. Rats injected with cocaine prior to high-fat exposure (Experiment 1) showed a dose dependent suppression of food intake, as well as a dose dependent increase in locomotor activity, with DR-prone rats exhibiting an enhanced degree of cocaine-induced hypophagia, as well as cocaine-induced hyperlocomotion as compared to the other groups. In Experiment 2, DIO rats exhibited a suppression of food intake after injection of 10 mg/kg cocaine, as well as an increase in locomotor activity that was significantly greater than noted in the other groups. When the results of Experiment 1 were analyzed as a function of prospective body weight gain (as opposed to placement into distinct groups), reactivity to cocaine decreased as body weight gain increased. In contrast, after high-fat exposure and weight gain, increased body weight gain was associated with an increased magnitude of suppression in food intake after cocaine administration. Similar patterns of differential cocaine sensitivity were observed for cocaine hyperlocomotion in Experiment 2. These studies indicate that although the propensity to develop obesity is associated with a diminished cocaine response, cocaine reactivity is enhanced after the induction of obesity.

Syftet med studien var att undersöka skillnader i stress, återhämtning samt coping hos individer som genomfört tävlingsinriktad diet jämfört med de som dietat av icke-tävlingsmässiga skäl. 86 individer (64 män och 21 kvinnor) deltog där medelåldern var 25. Metoden i studien var kvantitativ och bestod av ett tredelat formulär innehållandes de svensköversatta instrumenten Recovery-Stress Questionnaire for Athletes (RESTQ-Sport) (Kellmann & Kallus, 2001) och Brief COPE (Muhonen & Torkelson, 2005), samt ett egenkomponerat formulär där informanterna fick kategorisera sig som en av tre diettyper: I) Bodybuilding (BB, n=26), Annat tävlingssammanhang (AT, n=32) samt Icke-tävlingssammanhang (IT, n=28). Resultatet visade en statistisk skillnad i stress mellan de olika diettyperna, där BB upplevde mer stress jämfört med IT, samt att BB upplevde mer av stressdelskalan utmattning än IT. De implikationer som framhävts har riktat sig mot att sprida en bättre förståelse för återhämtning hos dietister inom allmänvård likväl som dietcoacher inom bodybuilding. / The purpose of this study was to examine differences in stress, recovery and coping between individuals who had dieted for competitive reasons compared to non-competitive reasons. 86 individuals (64 men, 21 women, mean age 25) participated. The selected quantitative method consisted of a three part questionnaire containing the Swedish translated instruments Recovery-Stress Questionnaire for Athletes (RESTQ-Sport) (Kellmann & Kallus, 2001), Brief COPE (Muhonen & Torkelson, 2005) and a self-made questionnaire for categorizing participants as specific dietary types: I) Bodybuilding (BB, n=26), Other Competitive Context (OCC, n=32) and Non-Competitive Context (NCC, n=28). Results showed statistically significant differences in stress between dietary types, where BB experienced more stress compared to NCC, and that BB experienced more of the stress subscale Fatigue than NCC. Highlighted implications were aimed at spreading a better understanding of recovery to nutritional advisors within public health care as well as to diet coaches within bodybuilding.

Relatively few studies have examined the effects of psychostimulants in obese subjects. Using the dietary obese rat model, the present experiments determined the reductions in food intake (hypophagia) and increases in locomotion (hyperlocomotion) induced by cocaine in diet-induced obese prone (DIO-prone) rats and diet resistant prone (DR-prone) rats as well as diet-induced obese (DIO) rats and diet resistant (DR) rats. In Experiment 1, thirty-six male Sprague-Dawley rats were given intra-peritoneal (i.p.) injections of cocaine (0, 10, 20, and 30 mg/kg) immediately prior to placement into locomotor chambers outfitted with a food source and a water source for a 60-minute test period. In Experiment 2, the same rats were exposed to a high-fat diet, and were subsequently divided into groups according to the extent of the weight gain (high weight gainers œ DIO group, low weight gainers œ DR group, and residual weight gainers œ MIX group). The rats were retested for reactivity to cocaine using conditions similar to those in Experiment 1. Rats injected with cocaine prior to high-fat exposure (Experiment 1) showed a dose dependent suppression of food intake, as well as a dose dependent increase in locomotor activity, with DR-prone rats exhibiting an enhanced degree of cocaine-induced hypophagia, as well as cocaine-induced hyperlocomotion as compared to the other groups. In Experiment 2, DIO rats exhibited a suppression of food intake after injection of 10 mg/kg cocaine, as well as an increase in locomotor activity that was significantly greater than noted in the other groups. When the results of Experiment 1 were analyzed as a function of prospective body weight gain (as opposed to placement into distinct groups), reactivity to cocaine decreased as body weight gain increased. In contrast, after high-fat exposure and weight gain, increased body weight gain was associated with an increased magnitude of suppression in food intake after cocaine administration. Similar patterns of differential cocaine sensitivity were observed for cocaine hyperlocomotion in Experiment 2. These studies indicate that although the propensity to develop obesity is associated with a diminished cocaine response, cocaine reactivity is enhanced after the induction of obesity.

Title from PDF of title page (University of Missouri--Columbia, viewed on Feb 16, 2010). The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Dissertation advisor: Dr. Kent S. Gates. Vita. Includes bibliographical references.

Thirty-seven overweight/obese (BMI: 25-35 kg/m2), premenopausal women that were randomly assigned to either an ad libitum low-carbohydrate (LC) (20% CHO, 30-40% protein, 30-40% fat), or an ad libitum low-fat (LF) (55-60% CHO, 15-20% protein, 20-25% fat) diet.All subjects were given weekly menus matching their assigned macronutrient requirements to aid in meal planning and dietary compliance. Baseline and post-diet measures included height, weight, body composition (DXA), blood lipids [total cholesterol (TC), HDL, LDL, and triglycerides (TG)], and plasma insulin levels. There were no significant group differences in any of the above-listed variables prior to the study. Nineteen women completed the 6-wk study (LC=11, LF=8). Compliance to the diets was adequate as indicated by weekly 24-hr recalls and daily urinary ketone levels. Both groups lost a significant amount of weight and body flat, (P<0.05); and weight and body fat losses were not significantly different between the groups. All groups experienced similar decreases in TG, TC, LDL, HDL, and insulin levels. These results indicate a LC diet is no more effective than a LF diet in promoting favorable changes in body weight, body composition, blood lipids and insulin levels. / Department of Family and Consumer Sciences

Abstract Ovarian cancer is the 6th most common cancer in women worldwide and mortality from this cancer is high, because early diagnosis is difficult (Sankaranarayanan et al. 2006). Thus, identification of modifiable factors contributing to its aetiology is important in reducing the burden of a very fatal form of women’s cancer. The overall aim of this thesis was to investigate the association between diet and ovarian cancer risk within the context of a framework ‘from nutrients to lifestyle’. The study examined dietary and lifestyle factors that had not previously been investigated comprehensively in four main areas: nutrients (retinol, beta-carotene, vitamins E, C, and B), foods (fruit, vegetables, dairy products, eggs, meat and liver), diet patterns and lifestyle (smoking, alcohol, and body-mass-index). The study used the data from two population-based case-control studies of women aged 18-79 years conducted in Australia 10 years apart; the Survey of Women’s Health (SWH, 1990-1993) involves 683 cases and 777 controls, and the Australian Ovarian Cancer Study (AOCS, 2002-2005) includes 1329 cases and 1397 controls. Cases were recruited from gynaecological oncology treatment centres and controls were selected at random from the electoral roll. Detailed information on non-dietary risk factors was obtained using a questionnaire and dietary information was obtained via a semi-quantitative food frequency questionnaire. Multivariable-adjusted odds ratios (ORs) (adjusting for age, parity, oral contraceptive use, education, and energy intake) for ovarian cancer risk were estimated separately for each study with logistic regression modelling and weighted pooled risk estimates for the two studies were calculated using fixed-effects models. Principal components analysis of around 40 food groups was performed to identify dietary patterns in each study separately. There was an increased risk of ovarian cancer associated with retinol intake in both studies (combined OR for the highest vs. lowest quartile =1.42, 95%CI 1.19-1.69), while intake of beta-carotene was inversely related to cancer risk (combined OR=0.80, 95%CI 0.67-0.96). The associations between retinol and beta-carotene and risk appeared to be independent. Liver was also associated with an increased risk; however this association seemed to be explained by the high levels of retinol in liver. Dairy products and eggs are other good sources of retinol, but no clear relations were seen and additional adjustment for saturated fat further attenuated the associations. High vitamin E intake (combined OR=0.73, 95%CI 0.61-0.87) was associated with a decreased risk, but no overall association was seen for vitamin C (combined OR=1.06, 95%CI 0.89-1.27). It is noteworthy that vitamin C seemed to be more beneficial for current smokers than for never/past smokers. For the B vitamins, a significant inverse association was apparent only for niacin intake (combined OR=0.69, 95%CI 0.58-0.82). While there was no association between cancer risk and sources of niacin such as total meat and red meat, other niacin-rich foods such as poultry (combined OR=0.77, 95%CI 0.66-0.89) and fish (combined OR=0.83, 95%CI 0.71-0.97) were significantly inversely associated with risk. In contrast to poultry and fish, high consumption of processed meat was associated with a 24% increase in risk (combined OR=1.24, 95%CI 1.06-1.45). Total fruit (combined OR=0.75, 95%CI 0.60-0.94) and total vegetables (combined OR=0.69, 95%CI 0.52-0.92), specifically cruciferous vegetables (combined OR=0.79, 95%CI 0.63-0.98) and green leafy vegetables (combined OR=0.79, 95%CI 0.67-0.94), were associated with a modestly decreased risk, whereas the inverse association between red/yellow vegetables and risk did not quite reach statistical significance (combined OR=0.84, 95%CI 0.64-1.08). High fruit intake was, like vitamin C intake, somewhat more beneficial for current/past smokers than for never smokers. Exclusion of women who took dietary supplements did not substantially change the observed associations between nutrients and risk. Three major eating patterns were identified: ‘snacks and alcohol’, ‘fruit and vegetable’, and ‘meat and fat’. Significant inverse associations between the snacks and alcohol pattern and risk were attenuated after further adjustment for white/red wine intake in both studies; it thus appeared that the observed association was at least partly due to wine intake. A significant association between the fruit and vegetable pattern and risk was seen only in the more recent study. A diet characterized by high meat and fat was associated with an increased risk of ovarian cancer, although the observed association was stronger in the SWH There was no evidence that the associations between diet pattern and cancer risk varied by women’s lifestyle. Although there was some variation in the analyses stratified by the histologic subtype of ovarian cancer, no consistent patterns of variation were observed for either study. These findings provide additional evidence that a healthy diet defined by high intake of fruit, vegetables, particularly cruciferous and green leafy vegetables, white meat and fish and low in meat and fat, especially processed meats might be beneficial against ovarian cancer.

This thesis investigated the role of carbohydrates in the dietary choices of ruminants with an emphasis on dairy cows. The first two experiments investigated the ability of sheep to select between feeds based on their carbohydrate degradability. A further two indoor experiments using dairy cows were designed to establish whether post-ingestive feedback from rumen fluid propionic acid concentration influenced preference. The final experiment examined the potential of ryegrass bred for high water soluble carbohydrate (WSC) concentrations to increase the long-term (9 days) preferences and intake of grazing dairy cows. / Constraints to intake imposed by offering sheep access to only one feed were overcome by offering a choice between two feeds simultaneously. Within each choice, sheep generally selected the more slowly degradable option. However, when overall NDF intake could be maintained at approximately 800g/day, the rapidly degraded feed was preferred. / Dairy cows were able to form associations between flavour and postingestive feedback from rumen propionic acid concentration. Although a dose-dependent response was not observed between the concentration of ruminal propionic acid infusion and preference intensity, there was a correlation between ruminal propionic acid concentration and energy status of the cow. In the subsequent experiment, the comparative effect of propionate supplied in the form of salt (instead of acid) on food preference was confounded by a flavour bias. / Diurnal WSC monitoring of perennial ryegrass cultivars bred in the U.K. for 'typical' and 'high' WSC concentrations, expressed similar concentrations at different times of the day and year when grown in northern Victoria. Consequently, in a test of preference between the cultivars, cows showed only slight preference that was not based on WSC concentration. In other choices between adjacent monocultures, cows selected a mixed diet of 62% white clover and 38% ryegrass. / It was concluded that the ideal diet from the animals' perspective is influenced by the rumen propionic acid concentration and the energy status of the animal. Further, an important priority for the ruminant is to maintain an adequate supply of structural carbohydrates to the rumen. Further work is needed to identify the benefits of feeding pasture with higher WSC, but this might be a difficult objective under Australian field conditions until plant material becomes available that more reliably expresses high WSC.

Abstract Ovarian cancer is the 6th most common cancer in women worldwide and mortality from this cancer is high, because early diagnosis is difficult (Sankaranarayanan et al. 2006). Thus, identification of modifiable factors contributing to its aetiology is important in reducing the burden of a very fatal form of women’s cancer. The overall aim of this thesis was to investigate the association between diet and ovarian cancer risk within the context of a framework ‘from nutrients to lifestyle’. The study examined dietary and lifestyle factors that had not previously been investigated comprehensively in four main areas: nutrients (retinol, beta-carotene, vitamins E, C, and B), foods (fruit, vegetables, dairy products, eggs, meat and liver), diet patterns and lifestyle (smoking, alcohol, and body-mass-index). The study used the data from two population-based case-control studies of women aged 18-79 years conducted in Australia 10 years apart; the Survey of Women’s Health (SWH, 1990-1993) involves 683 cases and 777 controls, and the Australian Ovarian Cancer Study (AOCS, 2002-2005) includes 1329 cases and 1397 controls. Cases were recruited from gynaecological oncology treatment centres and controls were selected at random from the electoral roll. Detailed information on non-dietary risk factors was obtained using a questionnaire and dietary information was obtained via a semi-quantitative food frequency questionnaire. Multivariable-adjusted odds ratios (ORs) (adjusting for age, parity, oral contraceptive use, education, and energy intake) for ovarian cancer risk were estimated separately for each study with logistic regression modelling and weighted pooled risk estimates for the two studies were calculated using fixed-effects models. Principal components analysis of around 40 food groups was performed to identify dietary patterns in each study separately. There was an increased risk of ovarian cancer associated with retinol intake in both studies (combined OR for the highest vs. lowest quartile =1.42, 95%CI 1.19-1.69), while intake of beta-carotene was inversely related to cancer risk (combined OR=0.80, 95%CI 0.67-0.96). The associations between retinol and beta-carotene and risk appeared to be independent. Liver was also associated with an increased risk; however this association seemed to be explained by the high levels of retinol in liver. Dairy products and eggs are other good sources of retinol, but no clear relations were seen and additional adjustment for saturated fat further attenuated the associations. High vitamin E intake (combined OR=0.73, 95%CI 0.61-0.87) was associated with a decreased risk, but no overall association was seen for vitamin C (combined OR=1.06, 95%CI 0.89-1.27). It is noteworthy that vitamin C seemed to be more beneficial for current smokers than for never/past smokers. For the B vitamins, a significant inverse association was apparent only for niacin intake (combined OR=0.69, 95%CI 0.58-0.82). While there was no association between cancer risk and sources of niacin such as total meat and red meat, other niacin-rich foods such as poultry (combined OR=0.77, 95%CI 0.66-0.89) and fish (combined OR=0.83, 95%CI 0.71-0.97) were significantly inversely associated with risk. In contrast to poultry and fish, high consumption of processed meat was associated with a 24% increase in risk (combined OR=1.24, 95%CI 1.06-1.45). Total fruit (combined OR=0.75, 95%CI 0.60-0.94) and total vegetables (combined OR=0.69, 95%CI 0.52-0.92), specifically cruciferous vegetables (combined OR=0.79, 95%CI 0.63-0.98) and green leafy vegetables (combined OR=0.79, 95%CI 0.67-0.94), were associated with a modestly decreased risk, whereas the inverse association between red/yellow vegetables and risk did not quite reach statistical significance (combined OR=0.84, 95%CI 0.64-1.08). High fruit intake was, like vitamin C intake, somewhat more beneficial for current/past smokers than for never smokers. Exclusion of women who took dietary supplements did not substantially change the observed associations between nutrients and risk. Three major eating patterns were identified: ‘snacks and alcohol’, ‘fruit and vegetable’, and ‘meat and fat’. Significant inverse associations between the snacks and alcohol pattern and risk were attenuated after further adjustment for white/red wine intake in both studies; it thus appeared that the observed association was at least partly due to wine intake. A significant association between the fruit and vegetable pattern and risk was seen only in the more recent study. A diet characterized by high meat and fat was associated with an increased risk of ovarian cancer, although the observed association was stronger in the SWH There was no evidence that the associations between diet pattern and cancer risk varied by women’s lifestyle. Although there was some variation in the analyses stratified by the histologic subtype of ovarian cancer, no consistent patterns of variation were observed for either study. These findings provide additional evidence that a healthy diet defined by high intake of fruit, vegetables, particularly cruciferous and green leafy vegetables, white meat and fish and low in meat and fat, especially processed meats might be beneficial against ovarian cancer.

Abstract Ovarian cancer is the 6th most common cancer in women worldwide and mortality from this cancer is high, because early diagnosis is difficult (Sankaranarayanan et al. 2006). Thus, identification of modifiable factors contributing to its aetiology is important in reducing the burden of a very fatal form of women’s cancer. The overall aim of this thesis was to investigate the association between diet and ovarian cancer risk within the context of a framework ‘from nutrients to lifestyle’. The study examined dietary and lifestyle factors that had not previously been investigated comprehensively in four main areas: nutrients (retinol, beta-carotene, vitamins E, C, and B), foods (fruit, vegetables, dairy products, eggs, meat and liver), diet patterns and lifestyle (smoking, alcohol, and body-mass-index). The study used the data from two population-based case-control studies of women aged 18-79 years conducted in Australia 10 years apart; the Survey of Women’s Health (SWH, 1990-1993) involves 683 cases and 777 controls, and the Australian Ovarian Cancer Study (AOCS, 2002-2005) includes 1329 cases and 1397 controls. Cases were recruited from gynaecological oncology treatment centres and controls were selected at random from the electoral roll. Detailed information on non-dietary risk factors was obtained using a questionnaire and dietary information was obtained via a semi-quantitative food frequency questionnaire. Multivariable-adjusted odds ratios (ORs) (adjusting for age, parity, oral contraceptive use, education, and energy intake) for ovarian cancer risk were estimated separately for each study with logistic regression modelling and weighted pooled risk estimates for the two studies were calculated using fixed-effects models. Principal components analysis of around 40 food groups was performed to identify dietary patterns in each study separately. There was an increased risk of ovarian cancer associated with retinol intake in both studies (combined OR for the highest vs. lowest quartile =1.42, 95%CI 1.19-1.69), while intake of beta-carotene was inversely related to cancer risk (combined OR=0.80, 95%CI 0.67-0.96). The associations between retinol and beta-carotene and risk appeared to be independent. Liver was also associated with an increased risk; however this association seemed to be explained by the high levels of retinol in liver. Dairy products and eggs are other good sources of retinol, but no clear relations were seen and additional adjustment for saturated fat further attenuated the associations. High vitamin E intake (combined OR=0.73, 95%CI 0.61-0.87) was associated with a decreased risk, but no overall association was seen for vitamin C (combined OR=1.06, 95%CI 0.89-1.27). It is noteworthy that vitamin C seemed to be more beneficial for current smokers than for never/past smokers. For the B vitamins, a significant inverse association was apparent only for niacin intake (combined OR=0.69, 95%CI 0.58-0.82). While there was no association between cancer risk and sources of niacin such as total meat and red meat, other niacin-rich foods such as poultry (combined OR=0.77, 95%CI 0.66-0.89) and fish (combined OR=0.83, 95%CI 0.71-0.97) were significantly inversely associated with risk. In contrast to poultry and fish, high consumption of processed meat was associated with a 24% increase in risk (combined OR=1.24, 95%CI 1.06-1.45). Total fruit (combined OR=0.75, 95%CI 0.60-0.94) and total vegetables (combined OR=0.69, 95%CI 0.52-0.92), specifically cruciferous vegetables (combined OR=0.79, 95%CI 0.63-0.98) and green leafy vegetables (combined OR=0.79, 95%CI 0.67-0.94), were associated with a modestly decreased risk, whereas the inverse association between red/yellow vegetables and risk did not quite reach statistical significance (combined OR=0.84, 95%CI 0.64-1.08). High fruit intake was, like vitamin C intake, somewhat more beneficial for current/past smokers than for never smokers. Exclusion of women who took dietary supplements did not substantially change the observed associations between nutrients and risk. Three major eating patterns were identified: ‘snacks and alcohol’, ‘fruit and vegetable’, and ‘meat and fat’. Significant inverse associations between the snacks and alcohol pattern and risk were attenuated after further adjustment for white/red wine intake in both studies; it thus appeared that the observed association was at least partly due to wine intake. A significant association between the fruit and vegetable pattern and risk was seen only in the more recent study. A diet characterized by high meat and fat was associated with an increased risk of ovarian cancer, although the observed association was stronger in the SWH There was no evidence that the associations between diet pattern and cancer risk varied by women’s lifestyle. Although there was some variation in the analyses stratified by the histologic subtype of ovarian cancer, no consistent patterns of variation were observed for either study. These findings provide additional evidence that a healthy diet defined by high intake of fruit, vegetables, particularly cruciferous and green leafy vegetables, white meat and fish and low in meat and fat, especially processed meats might be beneficial against ovarian cancer.

Thesis (M.S.)--West Virginia University, 2005. / Title from document title page. Document formatted into pages; contains v, 49 p. Vita. Includes abstract. Includes bibliographical references (p. 38-42).