Palatability Affects Satiation But Not Satiety

Graaf, C. de; Jong, Lee Sang; Lambers, A.C.

doi:10.1016/s0031-9384(98)00335-7

Cited by 139 publications

(98 citation statements)

References 22 publications

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“…The sensory properties of food significantly influence post-metabolic handling with vagal stimulation initiating insulin release (cephalic phase insulin release), 33 --36 gastric secretions 37,38 and intestinal motility 39,40 amongst others. Palatability of the food has been thought to impact on satiation rather than satiety, 41 as measured here however, although a meal of reduced palatability causes reduced ad libitum intake of that food (increased satiation), subjects do not compensate and eat more at the next meal as would be expected based on EI alone, as such overall food intake is lower with a reduced palatability. Indeed, Yeomans found a strong linear relationship between the change in rated palatability and differences in food intake in response to a food stimulus when data was pooled from studies in which palatability was manipulated.…”

Section: Discussionmentioning

confidence: 59%

Effects of a novel propionate-rich sourdough bread on appetite and food intake

2012

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BACKGROUND: There is evidence linking oral propionate to a reduction in food intake, which could confer functional food properties in the fight against obesity. However, propionate is typically volatile with a pungent smell and taste and so incorporating into foods naturally, at levels acceptable to the consumer is a novel approach. SUBJECTS/METHODS: Twenty healthy, young, normal weight unrestrained eaters underwent an acute feeding study using a palatable sourdough and an identical control bread of a similar palatability, in a randomized cross-over balanced design for the assessment of appetite and energy intake. RESULTS: No difference in energy intake of an ad libitum test meal, 180 min after the bread-based breakfast or in energy and macronutrient intake over the entire 24 h period was found between breads. Visual analogue scale ratings for appetite were not influenced by bread type, except the desire to eat something sweet. Elevated plasma insulin concentrations were observed following the propionate-rich sourdough breakfast (P ¼ 0.033 no effects of treatment on postprandial glycaemia were found. CONCLUSIONS: These findings suggest propionate-rich sourdough bread does not influence appetite and food intake unlike larger doses of the food preservative N-propionate.

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Section: Discussionmentioning

confidence: 59%

Effects of a novel propionate-rich sourdough bread on appetite and food intake

2012

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“…In one of the studies (Warwick et al, 1993), hunger ratings were lower and fullness greater after the more palatable meal. In the two other studies (Rogers and Blundell, 1990;De Graaf et al, 1999), there was no effect of palatability on post-prandial appetite ratings. In these three studies (Rogers and Blundell, 1990;Warwick et al, 1993;De Graaf et al, 1999), the effect on subsequent food intake was also measured 30 min, 90 min or 3 h after the pre-loads, and in none of them the subsequent food intake was affected by the palatability.…”

Section: Discussionmentioning

confidence: 80%

“…Whether palatability also affects satiety, that is, subsequent hunger and satiety and subsequent ingestion of food, has also been studied. The effect on post-prandial appetite ratings after fixed pre-loads of different palatability, but with the same nutritional content, where palatability has been manipulated by adding flavours (not sweeteners), has been examined in three studies (Rogers and Blundell, 1990;Warwick et al, 1993;De Graaf et al, 1999). In one of the studies (Warwick et al, 1993), hunger ratings were lower and fullness greater after the more palatable meal.…”

Section: Discussionmentioning

confidence: 99%

A comparison of effects of fish and beef protein on satiety in normal weight men

et al. 2006

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Background: Previous studies have indicated that fish protein may have a greater effect on satiety compared to other protein sources of animal origin. Objective: To compare the effects of fish protein and beef protein meals on hunger and satiety. Design: Twenty-three normal non-smoking, healthy males aged 20-32 years, body mass index 22.571.8 (s.d.) kg/m 2 participated in a study, with within-subjects design and 1 week between test days. In the morning of the test days, subjects received a standardized breakfast. Four hours after breakfast, subjects were served an iso-energetic protein-rich (40 energy % protein) lunch meal, consisting of either a fish protein dish or a beef protein dish. Four hours after the start of the lunch meals, an ad libitum standardized evening meal was served and the intake of food was measured. Appetite was rated by visual analogue scales (VAS) immediately before and after the meals, as well as every hour between the meals. After the evening meal until bedtime, subjects were asked to record in detail foods and drinks consumed. Results: The repeated VAS-ratings of hunger, satiety and prospective consumption were modelled in a random effects model, taking pre-lunch VAS-ratings into account. After the fish meal, the point estimates were lower for hunger (À274.8), higher for satiety (8.776.0) and lower for prospective consumption (À4.974.7), but they did not reach statistical significance (P satiety ¼ 0.88; P hunger ¼ 0.15; P prospective ¼ 0.30). However, the energy intake at the evening meal displayed significant differences with subjects eating less after the fish protein lunch (2765 vs 3080 KJ, Po0.01) without feeling less satiated. No later energy compensation after the evening meal was found on the test day. Conclusion: Although no significant differences in VAS-ratings of satiety or hunger were detected, subjects displayed an 11% reduction in energy intake at the subsequent evening meal.

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“…or 'how much did you like the food?'. 7,8,18,19 Palatability is classified according to how pleasant or well liked the food is, the more pleasant or liked, the higher the palatability. Many investigators have used the terms palatability and pleasantness synonymously, but there is a danger in this because of different interpretations of the term palatability.…”

Section: Measuring Palatability In Human Subjectsmentioning

confidence: 99%

“…10,11,18,19,25,33,34 In addition, monosodium glutamate has been used to enhance palatability. 35,36 All, but two, 10,36 of the above-mentioned studies show increasing intake as palatability increased (see Table 2).…”

Section: Measuring Palatability In Human Subjectsmentioning

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

507

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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Palatability Affects Satiation But Not Satiety

Cited by 139 publications

References 22 publications

Effects of a novel propionate-rich sourdough bread on appetite and food intake

Effects of a novel propionate-rich sourdough bread on appetite and food intake

A comparison of effects of fish and beef protein on satiety in normal weight men

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

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