I'm going to preface this whole thing by saying its all highly speculative. Also, here's a quick review of several other factors at play.
Seth Roberts, a psychologist at Berkeley, has posited a rather intriguing diet theory for the citizens of developed countries, and offers explanations of how his theory addresses a host of studies in humans and other mammals (dogs, rats, mice, cats, etc), but he doesn't address the physiological set point that must exist for his theory to work. Surely he has heard of leptin and ghrelin and insulin, but it doesn't appear he has decided they, or any of the other many molecules involved, are worth talking about. Perhaps he believes the theory stands on its own merits, regardless of the ultimate molecular mechanisms. Here's a quick redux:
A Body-Fat Setpoint
What Dr Roberts doesn't address
Adipocytes secrete leptin, which depresses appetite, when they have a usual-to-high amount of fat on board. If the adipocytes are chronically engorged it has been hypothosized (Friedman, Nature, 1998) that the hypothalamus may reduce its response to leptin. This could be done by invaginating some of the leptin receptors, a well documented mechanism in other membrane proteins, like aquaporons, or the hypothalamus may reduce the response to leptin by some concordant intracellular downregulation.
Ghrelin is secreted by endocrine cells in the stomach epithelium, into the blood, in advance of a meal. This preprandial secretion suggests the vagus nerve, which originates in the brainstem, controls ghrelin secretion, probably via acetylcholine synapses. Why ghrelin is produced in the stomach, I don't know, but ghrelin acts on receptors in neurons of the hypothalamic feeding centers of the brain to increase hunger via neuropeptide Y. Anorexics report being always hungry and have been found to have high ghrelin levels. Gastric bypass patients, who find excess eating painful, have low ghrelin levels, particularly those whose surgery included removal of the fundus, which contains the P/D1 cells that secrete ghrelin. In normal people, there is a sharp rise in ghrelin before a meal, and a sharp drop toward the end, or possibly after a meal.
There is an insulin receptor in the brain, and absence of this receptor in knockout mice causes obesity. The body doesn't detect calories. It can detect bulk (stomach stretch), and it can detect fat (cholecystokinin), and it can detect sugar via pancreatic beta cells, which secrete insulin in response to blood glucose. Insulin is the closest thing we have to a calorie detector. In fact, the insulin receptor and the leptin receptor activate the same intracellular cascade in the hypothalamic cells: insulin receptor substrate 2, PI-3K, and ultimately inhibition of food intake. Even if the knockout mice had high blood glucose, the body's primary signal for high glucose, insulin, never managed to make its report to the hypothalamus. Perhaps even more than insulin, CCK signals when you've had enough to eat. At least, insulin may not be the during-the-meal signal, because insulin levels rise well after the meal. Also, CCK responds more immediately to the consumption of food: fat only has to get to the duodenum to cause CCK release, where as insulin isn't secreted until glucose has been absorbed into the blood.
Other hormones are known to affect hunger and satiety but leptin, CCK, insulin, and ghrelin are current front-runners as long-term and short-term regulators of stored fat and energy consumption. How do you increase leptin and decrease ghrelin? Since this hunger-satiety processing goes through the brain, which controls the ultimate hand-to-mouth feeding motion, there may be opportunities to regulate this without drugs.
What the Body Does With Fat
More of what Dr Roberts doesn't address
Where do adipocytes get fat from? The blood. How do we get fat into the blood? Well, there are a lot of ways. I've got charts of biochemical pathways that make the Boston street map look tame, and most of them can produce fat. What fat can't do is become glucose, which, as noted above, is what stimulates the secretion of insulin.
If you consume fat, the digestive system breaks each molecule down to the basic fat building blocks, fatty acids, and then repackages them for blood transport as triglycerides. If you eat fat, you increase your blood triglycerides. Humans can convert triglycerides back to fatty acids, but we cannot convert fatty acids to glucose. We either store them in adipocytes as triglycerides or metabolize them to acetyl-CoA and then to ATP, the energy currency of the cell. Indeed, until the advent of liposuction, you eventually either converted all your fatty acids to ATP or stored them. If you eat pure fat, what you won't do is stimulate insulin because there is no glucose produced and there is no glycemic excursion. Foreshadowing the final section below, if you consume a pure fat, particularly one that stimulates little sensory input to the brain (no flavor, no odor, very little texture), there is little overlap between the conditioned stimulus (seeing, smelling, thinking about food) and the usual unconditioned response (glycemic excursion). There is, however, a satiety response from CCK, but this may limited if dosing is small. Need more research here. Fructose would bypass all of these. Which would really help explain how fructose water could at once be used to decouple existing flavor-calorie associations, and why the rise in food products containing high-fructose corn syrup is correlated with the rise in obesity. Causation is not certain, but fructose may be increasing caloric content as a trojan horse. You taste it, but it offers no satiety signal to the body (via CCK or insulin).
Dr Roberts' Theory
First, a brief overview of Pavlov. Despite all the psychologists who refer to Pavlov, Ivan Pavlov was actually a gastrointestinal physiologist studying salivary enzymes. He found that if a dog hears a bell and is then given food, time after time, eventually the dog will salivate when the bell is rung, whether or not food is presented. the food is an unconditioned stimulus, salivation is a conditioned response, and the bell is a conditioned stimulus. If you're studying salivary enzymes, not feeding the dogs every time saves money.
Seth Roberts's Shangri-La diet advocates a Pavlovian approach to unlearning eating. In moderation. He argues that our modern, grocery-store, prepackaged, consistently flavored foods create very strong flavor-calorie associations in a Pavlovian manner, and that these associations, and commensurate consumption, influence the body-fat setpoint. I submit the 'calorie' in flavor-calorie association should be replaced with 'blood-glucose', because, as discussed above, insulin is the closest thing we have to an internal calorie counter. I also submit that ghrelin is a likely mediator of the conditioned stimulus. Dr Roberts further claims that it may be possible to control body fat by decoupling the association between modern supercharged flavor stimuli and calories, either by eating things that cause neither stimulus, or by eating widely ranging flavors that can't be absolutely replicated (every big mac tastes like the last one, but every apple tastes a little different). This, again, may be testable by testing preprandial ghrelin levels.
This is where I bring in the molecular stuff from above. If you eat varied foods or foods that the brain doesn't closely associate with the various satiety responses, like insulin, Dr Roberts offers quite a bit of evidence that you won't eat as much because the conditioned stimulus, intense, consistent taste and appearance, has been separated from the unconditioned response, elevated blood glucose and the ensuing insulin secretion. He offers one very interesting self-experimentation that really rings a bell. His first self-experimentation in the subject was to drink fructose-water. Relatively tasteless, odorless, and textureless, it bypasses the insulin response and the regulatory steps of glycolysis. It instead increases blood triglycerides. Similarly, eating a couple hundred calories of rather tasteless extra-light olive oil (about two tablespoons) between meals will increase blood triglycerides. They both stimulate a longer term leptin response, which decreases appetite over the long term. This increase in leptin represents the long term lowering of the setpoint.
I recommend olive oil (canola oil, corn oil, whatever bland oil you want) over fructose. Remember how we can't turn fats into glucose? Well, not only can fructose be turned into glucose, fructose can hop onto glucose's metabolic pathway, glycolysis, downstream of the regulatory checkpoints, PFK1 and fructose-1,6-bisphosphatase. There is evidence this glycolytic dysregulation leads to supercharged mitochondria and perhaps a high mitochondrial matrix electrical potiential. Michael Brownlee argued this mitochondrial supercharging may be a cornerstone of diabetic complications (Nature, 2001) . This next sentence is the title of an article by Teff, et al from the Journal of Clinical Endocrinology and Metabolism, and I want to point out I composed the rest of this post before I read the title of this article, which our course director, Dr David Hurley, mentioned in Biochemistry today: Dietary Fructose Reduces Circulating Insulin and Leptin, Attenuates Postprandial Suppression of Ghrelin, and Increases Triglycerides in Women. (Relax all you Y chromosome bashers, it almost certainly works in men too. They only tested women.)
Olive oil on the other hand, doesn't appear to be associated with nasty things like diabetic retinopathy and leg amputations. I'd be very curious to know what happens to leptin levels on the olive oil diet. Do adipocytes take up the olive oil and then secrete more leptin? One could speculate then that mobilized fat stores and additional olive oil would create a new, higher, steady state production of leptin until a new, lower steady state weight was achieved. Roberts claims that leptin levels go down on his diet, indeed, that leptin levels go down on any diet, but I'm not convinced of this. If leptin is being recruited as part of the reduction in eating, it could explain the success of the diet.
Do I advocate every American running to Piggly Wiggly and driving up the price of olive oil? Well, no, but between strong candidates for the mechanisms of a metabolic set-point, an extraordinarily cheap Pavlovian means to control the set point, and America's growing middle and concomitant growing demands on the planet, this hypothesis seems like it might merit some research dollars.
Additional reading
People to Look for
Andrew V Schally
Akira Arimura
Cyril Y. Bowers
Giovanni Mantovani
Akio Inui
Akihiro Asakawa
Alessandro Laviano
Michael M Meguid
Mineko Fujimiya
Stimulation of Appetite by Ghrelin Is Regulated by Leptin Restraint
Brain regulation of food intake and appetite: molecules and networks
Adiponectin and Adiponectin Receptors
Adipocyte-Derived Hormones, Cytokines, and Mediators
Ghrelin, appetite, and gastric motility: the emerging role of the stomach as an endocrine organ
Mice fed corn oil secrete more leptin than mice of similar body composition fed fat-free diet
Lipogenic enzymes in rat liver are suppressed by a diet of monounsaturated fats and increased in a fat-free, high-carbohydrate diet
Regulation of Leptin in Humans. Not clear if fatty acids affect leptin secretion. 2000
Eicosapentaenoic fatty acid increases leptin secretion from primary cultured rat adipocytes
In humans, insulin stimulates leptin secretion and epinephrine inhibits leptin secretion. Also, cold stimulates the sympathetic system, indirectly inhibiting leptin, thus securing insulation
Some amount of leptin is stored in human adipocytes, perhaps in vesicles (2001)
Lehninger, Biochemistry, 4th Edition, Chapter 23, especially figures 23-33, 35, 39.
Wikipedia articles
Adiponectin, Wikipedia
Plasminogen activator inhibitor 1
TNFα
Adipokine
Resistin
Amylin
Orexin (A & B)
Oxyntomodulin
The oft-cited Pima Indians
Interleukin-1
Obestatin
Cortisol, ACTH (aka corticotropin), and Corticotropin Releasion Hormone
Neuropeptide Y
Melanocyte-simulating hormone α
Serotonin
Phosphoinositide 3-kinase (PI-3K)
PYY 3-36
Somatostatin
Incretins GLP-1 & GIP
C-peptide, proinsulin less insulin
Glucagon
Bombesin
Motilin
Gastrin
Secretin
Pancreatic Polypeptide
P/D1 cell
Urocortin
Other keywords (need Wikipedia articles written)
lipotoxicity
glucotoxicity
L celll
β cell exhaustion
CART (cocaine- and amphetamine-regulated transcript)
Urocortin
Galanin
Peptide YY
IRS-2 (insulin receptor substrate 2)