The role of cognitive, sensory and nutrient interactions in satiation and satiety: considering consumers

Hovard, Peter (2016) The role of cognitive, sensory and nutrient interactions in satiation and satiety: considering consumers. Doctoral thesis (PhD), University of Sussex.

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Abstract

Previous research from the Sussex Ingestive Behaviour Group suggests that satiety
beliefs generated by product information and satiety-relevant sensory characteristics
(thick consistency and creamy flavours) can enhance the satiety response to covertly
added energy in beverages. However these characteristics in low-energy beverages can
generate rebound hunger effects. This thesis explored whether this enhanced-satiety
concept can be translated to real consumers. Study 1 examined the extent of energy
reduction that could be tolerated without rebound hunger effects. The original enhanced
satiety concept was not replicated, although there was tentative evidence that energy
compensation was more accurate for small energy additions. Study 2 explored whether
enhanced satiety would prevail following repeated exposures in consumers’ own homes.
Enhanced satiety was found before and after exposure. Additionally focus groups
suggested that diet-concerned consumers may be particularly interested in such
products. Therefore in Study 3 this population, represented in the literature by those
reporting high dietary restraint, was studied suggesting that those high in restraint and
disinhibition compensated more accurately for energy in unenhanced beverages. A final
complication for consumers is that believed healthy foods are often overconsumed. Two
final studies demonstrated that health labels generated beliefs about the sensory
experience and expected satiation and satiety of beverages. Tasting overrode the effects
of these beliefs, although expectation-experience congruency led to assimilation of
healthy beliefs, and indulgent-based fullness. Portion size selection was unaffected.
Together the findings from these studies suggest that the enhanced satiety concept may
have some utility in the real world, although it remains unclear as to how little caloric
content can be tolerated whilst still enhancing satiety, and whether diet concerned
consumers would benefit. Finally whilst health information may have a role in appetite
expectations the interaction with sensory experience is important for generating overall
product evaluations, and sensory experience is likely to override label information in
dictating portion size selection.

Item Type: Thesis (Doctoral)
Schools and Departments: School of Psychology > Psychology
Subjects: B Philosophy. Psychology. Religion > BF Psychology > BF0231 Sensation. Aesthesiology
Depositing User: Library Cataloguing
Date Deposited: 04 Oct 2016 14:44
Last Modified: 04 Oct 2016 14:44
URI: http://sro.sussex.ac.uk/id/eprint/63963

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