Method for modifying food intake and regulating food preference with a DPP-4 inhibitor
The present invention relates to the use of a certain DPP-4 inhibitor for modifying food intake and regulating food preference.
1. A method of shifting food or taste preference or choice of a subject in need thereof away from an unhealthy food toward a healthy food, the method comprising administering to the subject an effective amount of a dipeptidyl peptidase-4 (DPP-4) inhibitor in combination with a glucagon-like peptide-1 (GLP-1) receptor agonist which is exenatide or human GLP-1, wherein the unhealthy food is a food having a high glycemic index and/or wherein mono- and/or di-saccharides constitute a large proportion of the total amount of carbohydrates and/or wherein a large proportion of the total amount of energy stems from fat, and wherein the healthy food is a food having a low glycemic index and/or wherein mono- and/or di-saccharides constitute a small proportion of the total amount of carbohydrates and/or wherein a small proportion of the total amount of energy stems from fat, wherein the DPP-4 inhibitor is administered subcutaneously.
2. The method according to claim 1 , wherein the DPP-4 inhibitor is linagliptin and the GLP-1 receptor agonist is exenatide.
3. The method according to claim 1 , wherein
(a) said unhealthy food is a food from one or more of the groups A) to D):
A) The glycemic index is above 60%
B) The glycemic index is above 40% and wherein more than 30% of the total amount of energy stems from fat
C) The amount of mono- and/or di-saccharides constitute more than 25% of total carbohydrate content
D) The amount of mono- and/or di-saccharides constitute more than 25% of total carbohydrate content and wherein more than 30% of the total amount of energy stems from fat; and wherein
(b) said healthy food is food from one or more of the groups E) to H):
E) The glycemic index is below 60%
F) The glycemic index is below 40% and wherein less than 30% of the total amount of energy stems from fat
G) The amount of mono- and/or di-saccharides constitute together constitute less than 25% of the total carbohydrate content
H) The amount of mono- and/or di-saccharides constitute less than 25% of the total carbohydrate content, and wherein less than 30% of the total amount of energy stems from fat.
4. The method according to claim 1 , wherein said subject is overweight or obese.
5. The method according to claim 1 , wherein said subject has diabetes with or without obesity or overweight.