Role of sensory input in the control of food intake

Fantino, Marc

doi:10.1016/0165-1838(84)90032-8

Cited by 64 publications

(18 citation statements)

References 68 publications

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“…In a previous study, we showed that the rate of energy expenditure was not different after four lunch meals differing in energy content, although the rates of fat and carbohydrate oxidation were significantly different (Van Wymelbeke et al, 2001). The consumption of a beverage with sucrose should have induced negative alliesthesia (Cabanac, 1971;Cabanac & Fantino, 1977;Fantino, 1984), an effect that may reduce ingestion of carbohydrate at the next meal. Our subjects did not significantly modify their food ingestion or the amounts of the macronutrients after the beverages.…”

Section: Discussionmentioning

confidence: 83%

Influence of repeated consumption of beverages containing sucrose or intense sweeteners on food intake

Wymelbeke

Beridot-Therond

Gueronniere³

et al. 2003

Eur J Clin Nutr

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Objective: To investigate the influence of ingestion of beverages with sucrose or with intense sweeteners on food intake (FI) and on hunger ratings in before and after a month of daily consumption of beverages. Design: Experimental study. Setting: Department of Physiology, University Hospital, Dijon, France. Subjects: In all, 12 men and 12 women, aged 20-25 y. Intervention: Four beverages contained either sucrose (E þ :100 g/l, 1672 kJ) or intense sweeteners (EÀ: null energy content) and were flavoured with either orange (O) or raspberry (R). FI was measured in the lab during two 2-consecutive-day periods, carried out on 2 successive weeks (session 1). The subjects drank 2 l of either E þ or EÀ beverages on the first day of both weekly periods, according to a balanced randomised design. E þ was paired with O for 50% of subjects and with R for the other 50%. Subjects were then habituated over a 4-week period to both beverages, consuming 1 l of E þ beverage on odd days and 1 l of Edrink on even days. After this period, the measurements of session 1 were repeated (session 2, weeks 7-8). Finally, FI was measured for two more 2-day periods (weeks 9-10) after the association between flavour and energy content was reversed (session 3). Results: The E-drinks were less palatable than the E þ drinks. Besides, we observed that FI was not reduced in response to a liquid extra caloric load and there was no change in hunger ratings after the beverages in any of the sessions. Conclusion: Ingestion of caloric beverages induced a positive energy balance and the continuous exposure phase to these beverages over 1 month did not improve FI adaptation in response to the extra energy provided by the beverages. Sponsorship: This study was sponsored by SEV, Bourg la Reine, France; the French Ministère de la Recherche et de la Technologie (Programme AGROBIO-Aliments Demain) and the Regional Council of Burgundy (Dijon, France).

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Section: Discussionmentioning

confidence: 83%

Influence of repeated consumption of beverages containing sucrose or intense sweeteners on food intake

Wymelbeke

Beridot-Therond

Gueronniere³

et al. 2003

Eur J Clin Nutr

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“…, 1959, Cabanac and his colleagues thus re-introduced hedonics into motivational theory in a way that could be linked objectively to physiology. Their studies showed that the elicited affective state could be systematically changed by manipulating physiological conditions (Cabanac & Fantino, 1977;Cabanac, 1979;Fantino, 1984). Although failures to find gustatory alliesthesia in humans after glucose loads have been reported under some conditions (e.g.…”

Section: Introductionmentioning

confidence: 99%

Modulation of taste affect by hunger, caloric satiety, and sensory-specific satiety in the rat

1991

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Human judgements of the pleasure of sweetness have been reported to be modulated by caloric hunger, satiety, and sensory-specific satiety. This study examined both hedonic and aversive facial/somatic reactions to taste in the rat, in order to confirm the relation of hunger and satiety to taste affect, and to assess whether affective modulation depends upon the cognitive factors that mediate human self-interpretation of affect.In the first experiment, the affective reactions of rats to sweet, bittersweet, and water tastes were assessed in five states of caloric hunger or satiety. Caloric satiety reduced positive hedonic reactions below normal levels. Conversely, 48-h food deprivation (but not 24-h deprivation) increased hedonic reactivity. Hedonic enhancement by hunger was not restricted to sweet tastes, but also extended to the palatability of water. Only the hedonic reactions to taste were changed by hunger or satiety: taste aversion was not altered.The second experiment compared the magnitude of affective change during sensory-specific satiety and caloric satiety. Taste-reactivity elicited by sucrose solution or milk was assessed after satiating meals of each of those foods. Sensoryspecific satiety further reduced hedonic reactions below the level achieved by caloric satiety alone. Both for caloric satiety and for sensory-specific satiety changes in affect were restricted to positive hedonic reactions: no increase in aversion accompanied the hedonic decrements.These results confirm that taste affect is modulated during caloric hunger, caloric satiety, and sensory-specific satiety. In addition they indicate that the modulation of taste affect by hunger and satiety is confined to the positive limb of the two dimensions (hedonic vs. aversive) of palatability.

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“…see Birch, 1987;Galef, 1988;Rozin, 1988). Considerably less is known, however, about whether and how food attitudes are influenced by hunger.Although there is little research examining the relation between hunger and food attitudes, there is considerable research demonstrating that hunger influences taste evaluations (for reviews see Cabanac, 1979;Fantino, 1984;Scott, 1990). Cabanac and Duclaux (1970), for instance, had participants taste and evaluate sucrose solutions following 12 h of food deprivation and following ingestion of glucose; participants rated the taste of these solutions as less positive following glucose ingestion.…”

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confidence: 98%