Satiety-relevant sensory qualities enhance the satiating effects of mixed carbohydrate-protein preloads

Yeomans, Martin R and Chambers, Lucy (2011) Satiety-relevant sensory qualities enhance the satiating effects of mixed carbohydrate-protein preloads. American Journal of Clinical Nutrition, 94 (6). pp. 1410-1417. ISSN 0002-9165

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Abstract

Background: Orosensory cues such as food texture and flavour have been shown to play a role in satiation, but their role in satiety remains less clear.

Objective: The objective was to determine whether satiety-relevant orosensory cues enhanced the satiating effects of energy in the context of beverage preloads.

Design: The effects of six drink preloads combining two levels of energy (high: HE 279kcal; low: LE 78kcal) and three satiety-relevant sensory contexts (low sensory: LS; medium sensory: MS and high sensory: HS) on subsequent appetite and test meal intake was assessed in 36 healthy non-obese volunteers.

Results: The ability of the preloads to modify appetite 30 minutes post-consumption depended on both energy content and sensory context (interaction p<0.05), with hunger significantly lower after consuming the HE than LE preload in HS context (p<0.001), tending to be lower in the MS context (p=0.08), but not different in the LS context. Food intake at lunch was lower after HE than LE preloads (effect of energy p<0.001) but this effect depended on sensory context (p<0.005). The degree to which reduced test meal intake compensated for the added energy in the HE preloads was 88% in the HS context, significantly greater than in MS (47%) and LS (18%) contexts.

Conclusions: Small changes in the sensory characteristics of drinks altered the degree to which added energy was satiating, implying that nutrients become more satiating when they are predicted by relevant sensory cues such as thickness and creaminess.

Item Type: Article
Schools and Departments: School of Psychology > Psychology
Subjects: Q Science > QZ Psychology
T Technology > TX Home economics > TX0341 Nutrition. Foods and food supply
Depositing User: Martin Yeomans
Date Deposited: 16 Aug 2012 08:44
Last Modified: 16 Aug 2012 08:44
URI: http://sro.sussex.ac.uk/id/eprint/40390
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