Article

Effects of palatability and learned satiety on energy density influences on breakfast intake in humans.

Department of Psychology, School of Life Sciences, University of Sussex, Brighton, BN1 9QG, UK.
Physiology & Behavior (Impact Factor: 3.16). 12/2005; 86(4):487-99. DOI: 10.1016/j.physbeh.2005.08.019
Source: PubMed

ABSTRACT The present report explored firstly how palatability modified the effects of energy density (ED) on short-term food intake and changes in rated appetite within a single test meal, and secondly how repeated consumption altered these relationships. Experiment 1 contrasted disguised high (HED) and low (LED) versions of a food presented in bland and palatable forms. Mass consumed varied as an interaction of palatability and ED, with subjects eating least of the bland/HED version, suggesting some un-learned satiating effects. No such compensation for ED was seen in the palatable/HED condition, and overall energy intake increased with ED. Palatability had the expected stimulatory effect on appetite, but rated hunger decreased more rapidly as a function of energy consumed in the HED conditions. Experiment 2 introduced novel distinctive flavours to examine whether repeated experience of palatable HED and LED versions resulted in learned satiety. Participants ate the same mass of LED and HED versions on first exposure, but after two training days with each food, where they consumed a fixed amount, they subsequently ate a greater mass of the LED version, consistent with learned satiety. Increased intake was accompanied by a slower rate of decline in hunger in the LED condition. Despite these changes, energy intake remained higher with the HED version. Liking for the LED version was greater than the HED version at the end, possibly due to mild aversive qualities of eating a fixed portion of the HED food during training. Together these data suggest that energy density is the major determinant of short-term energy intake in the absence of orosensory cues predictive of energy differences, but that learning of flavour-energy associations can, to some extent, allow short-term energy consumption to be regulated.

0 Bookmarks
 · 
281 Views
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Foods and dietary patterns that enhance satiety may provide benefit to consumers. The aim of the present review was to describe, consider and evaluate research on potential benefits of enhanced satiety. The proposal that enhanced satiety could only benefit consumers by a direct effect on food intake should be rejected. Instead, it is proposed that there is a variety of routes through which enhanced satiety could (indirectly) benefit dietary control or weight-management goals. The review highlights specific potential benefits of satiety, including: providing appetite control strategies for consumers generally and for those who are highly responsive to food cues; offering pleasure and satisfaction associated with low-energy/healthier versions of foods without feeling 'deprived'; reducing dysphoric mood associated with hunger especially during energy restriction; and improved compliance with healthy eating or weight-management efforts. There is convincing evidence of short-term satiety benefits, but only probable evidence for longer-term benefits to hunger management, possible evidence of benefits to mood and cognition, inadequate evidence that satiety enhancement can promote weight loss, and no evidence on which consumers would benefit most from satiety enhancement. The appetite-reducing effects of specific foods or diets will be much more subtle than those of pharmaceutical compounds in managing hunger; nevertheless, the experience of pharmacology in producing weight loss via effects on appetite suggests that there is potential benefit of satiety enhancement from foods incorporated into the diet to the consumer.
    Nutrition Research Reviews 06/2013; 26(1):22-38. · 5.50 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: Effects of fibre and β-glucan on satiety have been reported in many studies, but no consensus has been reached. The aim of this study was to examine the effects of breakfasts varying in the dose of oat bran (4 g or 8 g β-glucan). The approach was to study whether the food matrix (solid or liquid) into which the oat bran is incorporated influences postprandial satiety in otherwise similar meal settings. Thirty healthy females were offered four different breakfasts: biscuits + juice (0 g β-glucan), enriched biscuits + juice (4 g β-glucan), biscuits + enriched juice (4 g β-glucan) and enriched biscuits + enriched juice (8 g β-glucan) in a random order on separate test days. The sensations associated with hunger and satiety were evaluated using visual analogue scales (VAS) before and after ingesting the test breakfasts and every 30 minutes until 210 minutes. Oat bran addition in breakfasts increased postprandial satiety especially when both juice and biscuits were enriched (8 g of β-glucan). Addition of oat bran to juice enhanced satiety and related feelings more effectively than the addition into biscuits.
    Appetite 01/2014; · 2.54 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: Sensory properties guide the amount that people eat. In particular, food texture plays an important role in a food's 'expected satiation', which in turn affects the food-related decision making process. One hypothesis is that incongruent pairing of a textural cue with a post-ingestive outcome compromises this process, leading to poor energy compensation. Several studies examined the effect of both energy density and sensory characteristics (i.e. increased creaminess and thickness) on expectations, subjective appetite and food intake. To add to this literature, a re-analysis of data assessed whether the effect of sensory-nutrient pairings on energy intake compensation persisted after repeated exposure to a food. In this cross-over design, 27 participants consumed two preloads with 'congruent' (low-energy/liquid; high-energy/semi-solid) and two preloads with 'incongruent' (low-energy/semi-solid; high-energy/liquid) texture-nutrient combinations during nine subsequent meals, during which ad libitum intake was measured. Intake at first exposure did not differ between the low-energy (280±150kcal) or high-energy preload (292±183kcal) in the incongruent conditions. By contrast, it was greater after the low-energy (332±203kcal) than after the high-energy (236±132kcal) preload in the congruent conditions (energy * incongruent/congruent, p=0.04). Post-exposure, this pattern changed: intake depended on the energy density of the preloads in all conditions, and was greater after low-energy preloads (day * energy * incongruent/congruent-interaction for breakfast: p=0.02). Thus, manipulating the sensory properties of a food influenced energy compensation and meal size, but only at initial exposure. Repeated exposure 'corrected' the initial lack of compensation observed in conditions with incongruent sensory-nutrient pairings.
    Physiology & Behavior 03/2014; · 3.16 Impact Factor