Empty calories and phantom fullness: a randomized trial studying the relative effects of energy density and viscosity on gastric emptying determined by MRI and satiety

Abstract

Our results show that increasing the viscosity is less effective than increasing the energy density in slowing gastric emptying. However, the viscosity is more important to increase the perceived fullness. These results underscore the lack of the satiating efficiency of empty calories in quickly ingested drinks such as sodas. The increase in perceived fullness that is due solely to the increased viscosity, which is a phenomenon that we refer to as phantom fullness, may be useful in lowering energy intake. This trial was registered at www.trialregister.nl as NTR4573.

The determinants of food choice

“…Eating 'attentively' appears to have the opposite effect (75), and food properties like viscosity can increase perceived fullness for otherwise similar foods [76]. Despite its importance, the process by which interoceptive signals are integrated remains unclear.…”

Physico‐chemical, orosensory and microstructural properties of meat products containing rye bran, pea fibre or a combination of the two

“…Camps et al . () investigated the satiating effect of viscous fibres using MRI to determine gastric emptying time. They demonstrated that fibres do not cause fullness in the stomach, but still increase subjective ratings of fullness.…”

Does milk matter: Is children’s intake affected by the type or amount of milk served at a meal?

“…Even though the higher-ED and lower-ED milks were not rated differently in liking and preference, the children may have responded to differences in sensory properties such as viscosity or creaminess (Bakke, Shehan, & Hayes, 2016; Zahn, Hoppert, Ullrich, & Rohm, 2013), which have been shown to influence satiety and fullness (Mattes & Rothacker, 2001; Zijlstra, Mars, de Wijk, Westerterp-Plantenga, & de Graaf, 2008, Camps, et al, 2016). Sensory characteristics may play a more critical role in studies of satiation, such as the present one, than in studies of satiety (Camps, et al, 2016). Alternatively, the differential response to the lower-ED and higher-ED types of milk may be explained by other mechanisms, such as differences in gastric distension and associated physiological responses of appetite-regulating hormones (Degen et al, 2006).…”

“…Alternatively, the differential response to the lower-ED and higher-ED types of milk may be explained by other mechanisms, such as differences in gastric distension and associated physiological responses of appetite-regulating hormones (Degen et al, 2006). For example, a recent study showed that both the energy density and viscosity of a dairy-based shake influenced gastric emptying (Camps, et al, 2016). The present study is the first to demonstrate that children adjust their intake to account for variations in milk ED within a meal; thus, determining the mechanisms behind this response, such as sensory properties, warrants future research.…”

“…These preloading studies suggest that preschool children can adjust their intake at a subsequent meal when the properties of a single item are varied; however, the results may not generalize to a satiation paradigm that represents a typical eating context where beverages are served simultaneously with a meal rather than as a preload. In studies of satiety, the delay between the preload and subsequent meal allows sensory and nutrient signals to influence fullness and subsequent intake; whereas, within a meal the sensory properties may have a larger influence than nutrient signals (Camps, Mars, de Graaf & Smeets, 2016). Thus, the compensatory responses seen in studies of satiety may not be observed in studies of satiation.…”