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Hunger disease.

M Elia1

  • 1Addenbrooke's Hospital, Cambridge, UK.

Clinical Nutrition (Edinburgh, Scotland)
|January 11, 2000
PubMed
Summary
This summary is machine-generated.

Obese and lean individuals utilize fuel differently during starvation, optimizing survival. Weight loss rate impacts body functions, and appetite disturbances are common with nutritional support.

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Area of Science:

  • Human Physiology
  • Metabolic Studies
  • Nutritional Science

Background:

  • Starvation impacts fuel selection and survival differently in lean versus obese individuals.
  • Weight loss rate affects physiological and psychological functions.
  • Appetite sensations are crucial during malnutrition and nutritional support.

Purpose of the Study:

  • To examine how initial fat stores influence fuel selection and survival during starvation.
  • To investigate the effects of varying weight loss rates on body functions.
  • To assess the role of appetite sensations in malnutrition and nutritional support.

Main Methods:

  • Analysis of long-term human starvation studies.
  • Comparison of metabolic differences between lean and obese subjects.

Related Experiment Videos

  • Evaluation of weight loss effects on tissue and body function.
  • Assessment of appetite sensations during nutritional interventions.

    • Main Results:

    • Obese subjects oxidize less protein (2-4 fold lower) during starvation, favoring fat oxidation for survival.
    • Weight loss rate significantly impacts wound healing, acute phase response, muscle fatigue, and psychological function.
    • Appetite disturbances are frequent in patients receiving long-term enteral and parenteral nutrition, potentially increasing overall intake.

    Conclusions:

    • Macronutrient fuel selection differences in starvation are adaptive, optimizing survival for both lean and obese individuals.
    • The rate of weight loss significantly affects physiological functions, independent of total weight loss.
    • Clinically significant appetite disturbances are common in patients on long-term nutritional support, highlighting the need for better understanding and management.