Effects of consumption of caloric vs noncaloric sweet drinks on indices of hunger and food consumption in normal adults

Canty, David; Chan, Mabel M.

doi:10.1093/ajcn/53.5.1159

Cited by 88 publications

(51 citation statements)

References 17 publications

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“…Studies using soda, flavored water or lemonade as vehicle failed to show that aspartame stimulated appetite relative to the unsweetened vehicle or water (Birch et al, 1989;Rodin, 1990;Rolls et al, 1990;Black et al, 1991;Canty and Chan, 1991). No stimulation of appetite was observed following the consumption of intense sweeteners in such foods as cereal, gelatin dessert or creamy dessert-type white cheese.…”

Section: Intense Sweeteners and The Preload Paradigmmentioning

confidence: 97%

“…Table 3 (Blundell and Hill, 1986;Rogers et al, 1988;Anderson et al, 1989;Birch et al, 1989;Rolls et al, 1989Rolls et al, , 1990DiSogra et al, 1990;Rodin, 1990;Mattes, 1990a;Tordoff and Alleva, 1990a;Black et al, 1991Black et al, , 1993Canty and Chan, 1991;Drewnowski et al, 1994a, b;Lavin et al, 1997;Beridot-Therond et al, 1998;King et al, 1999;Melanson et al, 1999a;Wilson, 2000;Van Wymelbeke et al, 2004) shows that past studies on sugars, intense sweeteners and satiety have been based on both liquid and solid stimuli of different levels of energy density. Those included aqueous solutions (Blundell and Hill, 1986), soft drinks (Canty and Chan, 1991;, fruit drinks (Anderson et al, 1989;Birch et al, 1989;Canty and Chan, 1991;Beridot-Therond et al, 1998;King et al, 1999;Van Wymelbeke et al, 2004), fruit juices (Almiron-Roig and Drewnowski, 2003), milk (Wilson, 2000), yogurts (Blundell and Green, 1996), soft creamy white cheese (Drewnowski et al, 1994a, b), puddings (Rolls et al, 1989) and cereal (Mattes, 1990a). As a result, the impact of intense sweeteners on satiety may have been crossed with product consistency (liquid versus solid) or sugar type (sucrose or HFCS), not to mention energy density and preload volume .…”

Section: Sugars Intense Sweeteners and Energy Density Of Foodsmentioning

confidence: 99%

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Intense sweeteners, energy intake and the control of body weight

2007

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Replacing sugar with low-calorie sweeteners is a common strategy for facilitating weight control. By providing sweet taste without calories, intense sweeteners help lower energy density of beverages and some foods. Reduced dietary energy density should result in lower energy intakes -but are the energy reduction goals, in fact, achieved? The uncoupling of sweetness and energy, afforded by intense sweeteners, has been the focus of numerous studies over the past two decades. There are recurring arguments that intense sweeteners increase appetite for sweet foods, promote overeating, and may even lead to weight gain. Does reducing energy density of sweet beverages and foods have a measurable impact on appetite and energy intakes, as examined both in short-term studies and over a longer period? Can reductions in dietary energy density achieved with intense sweeteners really affect body weight control? This paper reviews evidence from laboratory, clinical and epidemiological studies in the context of current research on energy density, satiety and the control of food intake.

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Section: Intense Sweeteners and The Preload Paradigmmentioning

confidence: 97%

Section: Sugars Intense Sweeteners and Energy Density Of Foodsmentioning

confidence: 99%

Intense sweeteners, energy intake and the control of body weight

2007

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“…One study found that aspartame-sweetened water transiently increased appetite in lean men, but aspartame-sweetened soft drinks suppressed appetite (Black et al, 1993;Black and Anderson, 1994). Other studies report that sweeteners have the same effect as water (Rogers et al, 1988;Rodin, 1990;Canty and Chan, 1991), whereas others report suppression of overall intake when compared with soft drinks containing sugar (Rolls, 1997). Yet, other studies suggest that there is an increased intake when an unpalatable food item is made more palatable by addition of a sweetener.…”

Section: S55mentioning

confidence: 99%

Physiological aspects of energy metabolism and gastrointestinal effects of carbohydrates

2007

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The energy values of carbohydrates continue to be debated. This is because of the use of different energy systems, for example, combustible, digestible, metabolizable, and so on. Furthermore, ingested macronutrients may not be fully available to tissues, and the tissues themselves may not be able fully to oxidize substrates made available to them. Therefore, for certain carbohydrates, the discrepancies between combustible energy (cEI), digestible energy (DE), metabolizable energy (ME) and net metabolizable energy (NME) may be considerable. Three food energy systems are in use in food tables and for food labelling in different world regions based on selective interpretation of the digestive physiology and metabolism of food carbohydrates. This is clearly unsatisfactory and confusing to the consumer. While it has been suggested that an enormous amount of work would have to be undertaken to change the current ME system into an NME system, the additional changes may not be as great as anticipated. In experimental work, carbohydrate is high in the macronutrient hierarchy of satiation. However, studies of eating behaviour indicate that it does not unconditionally depend on the oxidation of one nutrient, and argue against the operation of a simple carbohydrate oxidation or storage model of feeding behaviour to the exclusion of other macronutrients. The site, rate and extent of carbohydrate digestion in, and absorption from the gut are key to understanding the many roles of carbohydrate, although the concept of digestibility has different meanings. Within the nutrition community, the characteristic patterns of digestion that occur in the small (upper) vs large (lower) bowel are known to impact in contrasting ways on metabolism, while in the discussion of the energy value of foods, digestibility is defined as the proportion of combustible energy that is absorbed over the entire length of the gastrointestinal tract. Carbohydrates that reach the large bowel are fermented to short-chain fatty acids. The exact amounts and types of carbohydrate that reach the caecum are unknown, but are probably between 20 and 40 g/day in countries with 'westernized' diets, whereas they may reach 50 g/day where traditional staples are largely cereal or diets are high in fruit and vegetables. Non-starch polysaccharides clearly affect bowel habit and so, to a lesser extent, does resistant starch. However, the short-chain carbohydrates, which are also found in breast milk, have little if any laxative role, although do effect the balance of the flora. This latter property has led to the term 'prebiotic', which is defined as the capacity to increase selectively the numbers of bifidobacteria and lactobacilli without growth of other genera. This now well-established physiological property has not so far led through to clear health benefits, but current studies are focused on their potential to prevent diarrhoeal illnesses, improve well-being and immunomodulation, particularly in atopic children and on increased calcium absorption.

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“…70 In contrast, several studies showed no effect of sweet taste on either hunger ratings or food intake when the sweetener was provided in the form of gelatine, corn flakes or fromage blanc [71][72][73][74] or as aspartame-or saccharin-sweetened drinks. [75][76][77][78][79] Other studies have contributed to elucidate the role of sweet taste on appetite. Brala and Hagan 80 showed that when subjects' ability to taste sweetness was attenuated by gymnemic acid, they ate less food after a sweet-tasting preload than did subjects whose taste perception was intact.…”

Section: Different Stimulimentioning

confidence: 99%

Effect of sensory perception of foods on appetite and food intake: a review of studies on humans

Sørensen¹,

Møller²,

Flint³

et al. 2003

Int J Obes

506

304

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Objective: How much do the sensory properties of food influence the way people select their food and how much they eat? The objective of this paper is to review results from studies investigating the link between the sensory perception of food and human appetite regulation. Content of the review: The influence of palatability on appetite and food intake in humans has been investigated in several studies. All reviewed studies have shown increased intake as palatability increased, whereas assessments of the effect of palatability using measures of subjective appetite sensations have shown diverging results, for example, subjects either feel more hungry and less full after a palatable meal compared to a less palatable meal, or they feel the opposite, or there is no difference. Whether palatability has an effect on appetite in the period following consumption of a test meal is unclear. Several studies have investigated which sensory properties of food are involved in sensory-specific satiety. Taste, smell, texture and appearance-specific satieties have been identified, whereas studies on the role of macronutrients and the energy content of the food in sensory-specific satiety have given equivocal results. Different studies have shown that macronutrients and energy content play a role in sensory-specific satiety or that macronutrients and energy content are not a factor in sensory-specific satiety. Sensory-specific satiety may have an important influence on the amount of food eaten. Studies have shown that increasing the food variety can increase food and energy intake and in the short to medium term alter energy balance. Further knowledge about the importance of flavour in appetite regulation is needed, for example, which flavour combinations improve satiety most, the possible connection between flavour intensity and satiety, the effect of persistence of chemesthetic sensation on palatability and satiety, and to what extent genetic variation in taste sensitivity and perception influences dietary habits and weight control.

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Effects of consumption of caloric vs noncaloric sweet drinks on indices of hunger and food consumption in normal adults

Cited by 88 publications

References 17 publications

Intense sweeteners, energy intake and the control of body weight

Intense sweeteners, energy intake and the control of body weight

Physiological aspects of energy metabolism and gastrointestinal effects of carbohydrates

Effect of sensory perception of foods on appetite and food intake: a review of studies on humans

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