Simulated high altitude selectively decreases protein intake and lean mass gain in rats

• Published in: Physiology & behavior 2005-09, Vol.86 (1), p.145-153
• Main Authors: Morel, Olivier E., Aubert, Roberte, Richalet, Jean-Paul, Chapelot, Didier
• Format: Article
• Language: English
• Subjects: Altitude; Animals; Biological and medical sciences; Body Composition; Body Constitution - physiology; Body Mass Index; Carbohydrate; Dietary Proteins - administration & dosage; Drinking; Eating - physiology; Eating - psychology; Energy Intake - physiology; Food Deprivation; Food Preferences - physiology; Fundamental and applied biological sciences. Psychology; General aspects. Body compartment; Hypoxia; Hypoxia - physiopathology; Insulin; Insulin - blood; Lean mass; Leptin; Leptin - blood; Male; Metabolisms and neurohumoral controls; Protein; Rats; Rats, Wistar; Statistics as Topic; Time Factors; Vertebrates: anatomy and physiology, studies on body, several organs or systems
• ISSN: 0031-9384; 1873-507X
• DOI: 10.1016/j.physbeh.2005.07.003

The aim of this study was to find out whether high altitude (HA)-induced hypophagia was macronutrient-specific using a self-selection procedure. Body composition was assessed by dual X-ray absorptiometry before and after exposure and by dissection at the end of the experiment. Energy intake, macronutrient selection, body composition, plasma insulin and leptin concentrations were measured in rats (FHx) exposed 16 h daily for 10 days to hypobaric hypoxia (HH) simulating an altitude of 5500 m. Rats were fasted during the exposure to HH and had access to food only during the 8 h of normoxia in their active period. This group was compared to control group (C) with ad libitum access to food and a group of rats submitted only to the 16-h fast (FNx). Results showed that sustained hypophagia was specific to protein (55 ± 5% of C, P < .05), whereas after a decline, carbohydrate intake reached its basal level on the 5th day. HH dramatically reduced fat-free mass gain ( P < .05 and P < .0001 compared to C and FNx, respectively). Plasma leptin concentrations at the onset of the period of access to food were not significantly different from those of controls. Across groups, leptin was positively correlated with fat mass ( r = .71, P < .001) and negatively with energy intake ( r = − .52, P < .05), more specifically with protein intake ( r = − .57, P < .05). These results suggest that HA leads to a reduced preference for protein impairing fat-free mass gain and that leptin may contribute to this hypophagia.