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Restaurants are noticing that customers: Order fewer appetizers Leave more food on their plates Share meals more frequently Seek lighter menu options Choose smaller desserts Prefer snack-sized portions over large entres These evolving dining preferences are forcing businesses to reconsider how food is prepared, presented, and packaged
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We examined the effects of d-allulose on feeding behavior including arrhythmic hyperphagia that is characteristically associated with obesity and diabetes 3,4 and on glucose metabolism by glucose tolerance test (GTT), insulin tolerance test (ITT), and pyruvate tolerance test (PTT), and explored underlying mechanisms involving GLP-1 release and vagal afferents using Glp1r knockout mice ( Glp1r KO), surgical vagotomy and Glp1r knockdown specifically in vagal afferents using viral-mediated shRNA
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