Effects of extreme environments on food intake in human subjects

Effects of extreme environments on food intake in human subjects are analysed as behavioural and physiological adaptations to annual and circadian rhythms, temperature and altitude. Effects of the environment on food intake through food availability have direct consequences on energy balance and body weight. Different geographical regions show variations in the composition of dietary foods, i.e. the relative proportions of carbohydrate, protein and fat. In developing countries the annual cycle appears to affect body weight through dependence on food availability. In West-European countries this effect appears to depend on physical activity. Energy and macronutrient intakes appear to follow a circadian pattern, with breakfast being relatively high in carbohydrate and dinner being relatively high in fat. In cold conditions, maintaining an adequate food intake is important in sustaining normal physiological responses to cold. Evidence for a possible cold-induced increase in appetite is poor. A condition influencing level of intake is the palatability of the food. High altitude, i.e. hypobaric hypoxia, appears to reduce appetite, energy intake and body mass, irrespective of acute mountain sickness (AMS). Meal size is reduced and meal frequency increased. Under circumstances of AMS, dissociation between appetite and hunger occurs. Thus, spontaneous adaptation to extreme environments requiring increased energy intake occurs first by adaptation of body weight to a new energy balance. In general, prevention of a negative energy balance occurs by learning with respect to food intake. After return to normal, adjustment of energy intake to the original energy balance occurs with restoration of body weight.