Variety in the diet enhances intake in a meal and contributes to the development of obesity in the rat

Rolls, Barbara J.; Duijvenvoorde, P.M. Van; Rowe, Edward A.

doi:10.1016/0031-9384(83)90091-4

Cited by 169 publications

(90 citation statements)

References 17 publications

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“…It should be emphasized that if experiencing within-and between-meal variety is effective not only in promoting intake within a food category but generalizes to other foods, this raises questions regarding the acquisition of overeating pattern as of an early age. Indeed, the availability of a variety of palatable foods is an important factor in the etiology of obesity, as shown in animal models [15] and suggested by short-term human studies [24][25][26].…”

Section: Discussionmentioning

confidence: 96%

“…It is unclear what infants "learned" from the between-and within-meal varied diet. Studies on rats and humans [3,15,20] indicated that the variety effect was more robust when there were pronounced sensory differences between the foods. Because the pairs of foods fed to the infants within each meal always included a green and orange vegetable, infants experienced contrasts across many sensory domains such as color, texture and flavor.…”

Section: Discussionmentioning

confidence: 99%

“…We tested the hypothesis that experience with a variety of vegetables within a meal as well as between meals would lead to greater acceptance of vegetables since animal model studies revealed that rats repeatedly offered foods, albeit more palatable, both within-and between-meals ate more than those exposed to variety between meals (i.e., every 12 h); both variety groups ate more than those exposed only to lab chow [15].…”

Section: Introductionmentioning

confidence: 99%

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Variety is the spice of life: Strategies for promoting fruit and vegetable acceptance during infancy

Mennella

Nicklaus

Jagolino

et al. 2008

Physiology & Behavior

219

138

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The present manuscript describes two experimental studies that were conducted to explore the effects of an 8-day exposure to a particular food or a variety of foods between and/or within meals on fruit and vegetable acceptance in 74 infants. Whether the dietary experience modified acceptance depended on the flavors of foods experienced, whether the experience occurred between or within meals or both, and whether the target food was a fruit or vegetable. In the first study, we found that 8 days of dietary exposure to pears or a variety of fruits between meals (not including pears) resulted in greater consumption of pears by the infants but this increased acceptance did not generalize to green beans. In the second study, we found that 8 days of vegetable variety both between and within meals led to increased acceptance of green beans, carrots and spinach. Those infants who experienced green beans alone or a variety of vegetables between meals also tended to eat more green beans after the exposure. These findings suggest that not only can infants clearly discriminate flavors but repeated opportunities to taste a particular or a varietyof foods may promote willingness to eat fruits and vegetables, the consumption of which is generally low in the pediatric population and the acceptance of which is difficult to enhance beyond toddlerhood.

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Section: Discussionmentioning

confidence: 96%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Variety is the spice of life: Strategies for promoting fruit and vegetable acceptance during infancy

Mennella

Nicklaus

Jagolino

et al. 2008

Physiology & Behavior

219

138

View full text Add to dashboard Cite

show abstract

“…This approach typically takes into account the number of different food items that a person consumes within a given period of time and possibly also its share in total consumption (Van Trijp & Steenkamp, 1990). Here, a typical finding is that an increase in available variety increases consumption, as in the case of the buffet effect mentioned above (Rolls et al, 1983). …”

Section: Different Levels Of Dietary Varietymentioning

confidence: 99%

“…Increasing food variety can also lead to greater consumption in human and non-human omnivores, a phenomenon sometimes called "buffet effect" (Johnson & Vickers, 1993;Kahn & Wansink, 2004;Lyman, 1989;Rolls, Van Duijvenvoorde, & Rowe, 1983). This may help to improve nutritional status and to preserve body mass, for example, in elderly adults (Bernstein et al, 2002;Marshall, Stumbo, Warren, & Xie, 2001).…”

Section: Introductionmentioning

confidence: 99%

Genetic influences on dietary variety - Results from a twin study

et al. 2014

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A B S T R A C TThe heritability of variety seeking in the food domain was estimated from a large sample (N = 5,543) of middle age to elderly monozygotic and dizygotic twins from the "Virginia 30,000" twin study. Different dietary variety scores were calculated based on a semi-quantitative food choice questionnaire that assessed consumption frequencies and quantities for a list of 99 common foods. Results indicate that up to 30% of the observed variance in dietary variety was explained through heritable influences. Most of the differences between twins were due to environmental influences that are not shared between twins. Additional non-genetic analyses further revealed a weak relationship between dietary variety and particular demographic variables, including socioeconomic status, age, sex, religious faith, and the number of people living in the same household.

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Olfactory Memory

White

Møller

Köster³

et al. 2015

Handbook of Olfaction and Gustation

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Chapter 46 Neural Integration of Taste, Smell, Oral Texture, and Visual Modalities Investigations in Primates including Humans TASTE PROCESSING IN THE PRIMATE BRAIN PathwaysA diagram of the taste and related olfactory, somatosensory, and visual pathways in primates is shown in Figure 46.1. Taste Processing in the Primate Brain 1031The multimodal convergence that enables single neurons to respond to different combinations of taste, olfactory, texture, temperature, and visual inputs to represent different flavors produced often by new combinations of sensory input is a theme of that will be addressed.

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Variety in the diet enhances intake in a meal and contributes to the development of obesity in the rat

Cited by 169 publications

References 17 publications

Variety is the spice of life: Strategies for promoting fruit and vegetable acceptance during infancy

Variety is the spice of life: Strategies for promoting fruit and vegetable acceptance during infancy

Genetic influences on dietary variety - Results from a twin study

Olfactory Memory

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