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Identifying the temporal profiles of hedonic decline. ORGANIZATIONAL BEHAVIOR AND HUMAN DECISION PROCESSES 2022. [DOI: 10.1016/j.obhdp.2022.104128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Gibbons C, Hopkins M, Beaulieu K, Oustric P, Blundell JE. Issues in Measuring and Interpreting Human Appetite (Satiety/Satiation) and Its Contribution to Obesity. Curr Obes Rep 2019; 8:77-87. [PMID: 31037612 PMCID: PMC6517339 DOI: 10.1007/s13679-019-00340-6] [Citation(s) in RCA: 75] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
PURPOSE OF REVIEW The goals of this paper are to report current research practices in investigations of human appetite control and to assess their relationships with emerging theoretical principles. Appetite is often distinguished by the separation of homeostatic and hedonic processes. RECENT FINDINGS This report assesses the validity of a homeostatic toolkit to measure subjectively perceived hunger and its relationship to the developing processes of satiation (control of meal size) and satiety (control of the post-eating period). The capacity of a procedure to measure the influence of hedonic processes on food intake is also evaluated. A major issue is the relationship between the pattern of eating behaviour (influenced by the underlying drive to eat and the inhibition induced by the act of eating itself) and the parallel underlying profile of hormonal and other metabolic biomarkers. Increasing recognition is being given to individual variability in the expression of appetite, and the fact that the use of the average (mean) response conceals important information about the nature of appetite control. There is a growing interest in the identification of satiety phenotypes that operate in parallel to metabolic phenotypes. Interestingly, energy expenditure (metabolic and behavioural) contributes to an energy balance framework for understanding energy intake (appetite).
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Affiliation(s)
- Catherine Gibbons
- School of Psychology, University of Leeds, 4 Lifton Place, Leeds, LS2 9JT, UK.
| | - Mark Hopkins
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | - Kristine Beaulieu
- School of Psychology, University of Leeds, 4 Lifton Place, Leeds, LS2 9JT, UK
| | - Pauline Oustric
- School of Psychology, University of Leeds, 4 Lifton Place, Leeds, LS2 9JT, UK
| | - John E Blundell
- School of Psychology, University of Leeds, 4 Lifton Place, Leeds, LS2 9JT, UK
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Pribic T, Azpiroz F. Biogastronomy: Factors that determine the biological response to meal ingestion. Neurogastroenterol Motil 2018; 30:e13309. [PMID: 29392797 DOI: 10.1111/nmo.13309] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/09/2017] [Accepted: 01/10/2018] [Indexed: 12/16/2022]
Abstract
BACKGROUND The biological response to a meal includes physiological changes, primarily related to the digestive process, and a sensory experience, involving sensations related to the homeostatic control of food consumption, eg, satiety and fullness, with a hedonic dimension, ie associated with changes in digestive well-being and mood. The responses to a meal include a series of events before, during and after ingestion. While much attention has been paid to the events before and during ingestion, relatively little is known about the postprandial sensations, which are key to the gastronomical experience. PURPOSE The aim of this narrative review is to provide a comprehensive overview and to define the framework to investigate the factors that determine the postprandial experience. Based on a series of proof-of-concept studies and related information, we propose that the biological responses to a meal depend on the characteristics of the meal, primarily its palatability and composition, and the responsiveness of the guest, which may be influenced by multiple previous and concurrent conditioning factors. This information provides the scientific backbone to the development of personalized gastronomy.
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Affiliation(s)
- T Pribic
- Digestive System Research Unit, University Hospital Vall d'Hebron, Barcelona, Spain.,Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), Barcelona, Spain.,Departament de Medicina, Universitat Autònoma de Barcelona, Barcelona, Spain
| | - F Azpiroz
- Digestive System Research Unit, University Hospital Vall d'Hebron, Barcelona, Spain.,Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), Barcelona, Spain.,Departament de Medicina, Universitat Autònoma de Barcelona, Barcelona, Spain
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Pribic T, Vilaseca H, Nieto A, Hernandez L, Malagelada C, Accarino A, Roca J, Azpiroz F. Education of the postprandial experience by a sensory-cognitive intervention. Neurogastroenterol Motil 2018; 30. [PMID: 28836716 DOI: 10.1111/nmo.13197] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/09/2017] [Accepted: 07/24/2017] [Indexed: 12/15/2022]
Abstract
BACKGROUND Ingestion of a meal induces homeostasis-related sensations (satiety/fullness) that have a hedonic dimension (satisfaction/mood). We have previously shown that a previous physiological intervention, a meal preload, influences the responses to a subsequent meal, specifically: it increases satiety/fullness and decreases satisfaction. We now wished to determine the differential effects of education on the homeostatic and hedonic postprandial experience. METHODS Randomized, parallel study comparing the effect of real vs sham education on the responses to a probe meal. In two groups of healthy subjects (n = 14 each), homeostatic (satiety, fullness) and hedonic sensations (digestive well-being, mood) in response to a probe meal (250 mL soup, 25 g bread) were measured on 2 separate days before and after a single sensory-cognitive educational intervention (taste recognition test of supra- and sub-threshold tastands for real and sham education, respectively). KEY RESULTS Before education, in both groups the probe meal induced homeostatic sensations (satiety, fullness) with a positive hedonic dimension (increased digestive well-being and mood). In contrast to sham education, real education enhanced both homeostatic and hedonic responses to the probe meal (P < .05 vs sham education for all). CONCLUSIONS AND INFERENCES Education modifies the subjects' receptiveness and influences the responses to a meal, not only the hedonic postprandial experience, but also homeostatic sensations. Since homeostatic and hedonic responses are dissociable, education might be tailored to target different conditions.
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Affiliation(s)
- T Pribic
- Digestive System Research Unit, University Hospital Vall d'Hebron, Barcelona, Spain.,Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), Barcelona, Spain.,Departament de Medicina, Universitat Autònoma de Barcelona, Bellaterra (Cerdanyola del Vallès), Spain
| | | | - A Nieto
- Digestive System Research Unit, University Hospital Vall d'Hebron, Barcelona, Spain.,Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), Barcelona, Spain.,Departament de Medicina, Universitat Autònoma de Barcelona, Bellaterra (Cerdanyola del Vallès), Spain
| | - L Hernandez
- Digestive System Research Unit, University Hospital Vall d'Hebron, Barcelona, Spain.,Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), Barcelona, Spain.,Departament de Medicina, Universitat Autònoma de Barcelona, Bellaterra (Cerdanyola del Vallès), Spain
| | - C Malagelada
- Digestive System Research Unit, University Hospital Vall d'Hebron, Barcelona, Spain.,Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), Barcelona, Spain.,Departament de Medicina, Universitat Autònoma de Barcelona, Bellaterra (Cerdanyola del Vallès), Spain
| | - A Accarino
- Digestive System Research Unit, University Hospital Vall d'Hebron, Barcelona, Spain.,Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), Barcelona, Spain.,Departament de Medicina, Universitat Autònoma de Barcelona, Bellaterra (Cerdanyola del Vallès), Spain
| | - J Roca
- El Celler de Can Roca, Girona, Spain
| | - F Azpiroz
- Digestive System Research Unit, University Hospital Vall d'Hebron, Barcelona, Spain.,Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), Barcelona, Spain.,Departament de Medicina, Universitat Autònoma de Barcelona, Bellaterra (Cerdanyola del Vallès), Spain
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5
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Affiliation(s)
- Jeff Galak
- Tepper School of Business, Carnegie Mellon University, Pittsburgh, Pennsylvania 15213
| | - Joseph P. Redden
- Carlson School of Management, University of Minnesota, Minneapolis, Minnesota 55455
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Tang J, Larsen DS, Ferguson LR, James BJ. The effect of textural complexity of solid foods on satiation. Physiol Behav 2016; 163:17-24. [DOI: 10.1016/j.physbeh.2016.04.042] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 02/24/2016] [Accepted: 04/24/2016] [Indexed: 01/30/2023]
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Gibbons C, Finlayson G, Dalton M, Caudwell P, Blundell JE. Metabolic Phenotyping Guidelines: studying eating behaviour in humans. J Endocrinol 2014; 222:G1-12. [PMID: 25052364 DOI: 10.1530/joe-14-0020] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
The study of human appetite and eating behaviour has become increasingly important in recent years due to the rise in body weight dysregulation through both obesity and eating disorders. Adequate control over appetite is paramount for the control of body weight and in order to understand appetite, it is necessary to measure eating behaviour accurately. So far, research in this field has revealed that no single experimental design can answer all research questions. Each research question posed will require a specific study design that will limit the findings of that study to those particular conditions. For example, choices will be made among the use of laboratory or free-living studies, time period for examination, specific measurement techniques and investigative methodologies employed. It is important that these represent informed decisions about what design and which methodology will provide the most meaningful outcomes. This review will examine some of the 'gold standard' study designs and methodologies currently employed in the study of human appetite and eating behaviour.
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Affiliation(s)
- Catherine Gibbons
- Biopsychology GroupInstitute of Psychological Sciences, University Leeds, Leeds LS2 9JZ, UK
| | - Graham Finlayson
- Biopsychology GroupInstitute of Psychological Sciences, University Leeds, Leeds LS2 9JZ, UK
| | - Michelle Dalton
- Biopsychology GroupInstitute of Psychological Sciences, University Leeds, Leeds LS2 9JZ, UK
| | - Phillipa Caudwell
- Biopsychology GroupInstitute of Psychological Sciences, University Leeds, Leeds LS2 9JZ, UK
| | - John E Blundell
- Biopsychology GroupInstitute of Psychological Sciences, University Leeds, Leeds LS2 9JZ, UK
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Wadhera D, Capaldi-Phillips ED. A review of visual cues associated with food on food acceptance and consumption. Eat Behav 2014; 15:132-43. [PMID: 24411766 DOI: 10.1016/j.eatbeh.2013.11.003] [Citation(s) in RCA: 114] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/21/2013] [Revised: 10/15/2013] [Accepted: 11/20/2013] [Indexed: 11/28/2022]
Abstract
Several sensory cues affect food intake including appearance, taste, odor, texture, temperature, and flavor. Although taste is an important factor regulating food intake, in most cases, the first sensory contact with food is through the eyes. Few studies have examined the effects of the appearance of a food portion on food acceptance and consumption. The purpose of this review is to identify the various visual factors associated with food such as proximity, visibility, color, variety, portion size, height, shape, number, volume, and the surface area and their effects on food acceptance and consumption. We suggest some ways that visual cues can be used to increase fruit and vegetable intake in children and decrease excessive food intake in adults. In addition, we discuss the need for future studies that can further establish the relationship between several unexplored visual dimensions of food (specifically shape, number, size, and surface area) and food intake.
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Genetic polymorphism of pri-microRNA 325, targeting SLC6A4 3'-UTR, is closely associated with the risk of functional dyspepsia in Japan. J Gastroenterol 2012; 47:1091-8. [PMID: 22438098 DOI: 10.1007/s00535-012-0576-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/25/2011] [Accepted: 02/22/2012] [Indexed: 02/04/2023]
Abstract
BACKGROUND The role of genetics in the susceptibility to functional dyspepsia (FD) remains unclear. We attempted to clarify the association between FD and polymorphisms in SLC6A4. In addition, rs5981521 (C>T) in the pri-microRNA 325 (pri-miR-325) coding region was also investigated. METHODS The study was performed in 395 subjects (172 with no upper abdominal symptoms and 223 with FD, including medication-resistant FD). We employed a polymerase chain reaction single-strand conformation polymorphism (PCR-SSCP) method to detect gene polymorphisms. RESULTS Neither SLC6A4 -185 A>C nor *463 G>T was associated with susceptibility to FD. The number of rs5981521 T alleles was significantly correlated with an increased risk for FD (odds ratio [OR] 1.45, 95 % confidence interval [CI] 1.05-1.98; p = 0.022) and the TT homozygote was more closely associated with the risk for FD (OR 3.01, 95 % CI 1.41-6.42; p = 0.0043). The TT homozygote also had significantly increased risks for both the epigastric pain syndrome (EPS) and postprandial distress syndrome (PDS) subtypes of FD (OR 3.04, 95 % CI 1.25-7.42; p = 0.014 and OR 3.05, 95 % CI 1.14-8.13; p = 0.026, respectively). In addition, Helicobacter pylori-negative TT homozygotes had a greater risk for FD (OR 8.37, 95 % CI 1.78-39.5; p = 0.0072). In subjects with the SLC6A4 5'-untranslated region (UTR) wild homozygote, the number of rs5981521 T alleles was significantly correlated to an increased risk for FD (OR 1.45, 95 % CI 1.03-2.04, p = 0.033). Of note, in subjects who were SLC6A4 3'-UTR mutant carriers, the number of rs5981521 T alleles was also significantly correlated with an increased risk for FD (OR 2.07, 95 % CI 1.08-3.98; p = 0.029). CONCLUSIONS Our results suggest that the genetic polymorphism pri-miR-325 is associated with FD and interacts with SLC6A4 polymorphisms in increasing susceptibility to FD in Japanese.
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Jokisch E, Coletta A, Raynor HA. Acute energy compensation and macronutrient intake following exercise in active and inactive males who are normal weight. Appetite 2012; 58:722-9. [DOI: 10.1016/j.appet.2011.11.024] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2011] [Revised: 11/02/2011] [Accepted: 11/22/2011] [Indexed: 10/15/2022]
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Daniels MC, Popkin BM. Impact of water intake on energy intake and weight status: a systematic review. Nutr Rev 2010; 68:505-21. [PMID: 20796216 DOI: 10.1111/j.1753-4887.2010.00311.x] [Citation(s) in RCA: 146] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
The effects of consuming water with meals rather than drinking no beverage or various other beverages remain under-studied. This systematic review of studies reported in the English-language literature was performed to compare the effects of drinking water and various beverage alternatives on energy intake and/or weight status. Relevant clinical trials, epidemiologic studies, and intervention studies were identified and findings across the literature were summarized. From the clinical trials, average differences were calculated in total energy intake at test meals (DeltaTEI) for each of several beverage categories in comparison with water. The available literature for these comparisons is sparse and somewhat inconclusive. However, one of the most consistent sets of findings was related to adults drinking sugar-sweetened beverages (SSBs) versus water before a single meal. In these comparisons, total energy intakes were 7.8% higher (DeltaTEI range, -7.5 to 18.9) when SSBs were consumed. Studies comparing non-nutritive sweeteners with water were also relatively consistent and found no impact on energy intake among adults (DeltaTEI, -1.3; range, -9 to 13.8). Much less conclusive evidence was found in studies replacing water with milk and juice, with estimated increases in TEI of 14.9% (range, 10.9 to 23.9%). These findings from clinical trials, along with those from epidemiologic and intervention studies, suggest water has a potentially important role to play in reducing energy intake, and consequently in obesity prevention. A need for randomized-controlled trials to confirm this role exists.
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Affiliation(s)
- Melissa C Daniels
- Department of Nutrition, School of Public Health at the University of North Carolina in Chapel Hill, North Carolina, USA
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13
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Relationship between pediatric obesity and otitis media with effusion. Curr Allergy Asthma Rep 2009; 9:465-72. [PMID: 19814920 DOI: 10.1007/s11882-009-0069-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Although eustachian tube dysfunction and bacterial infection have been shown to cause otitis media with effusion (OME), other etiologies are possible. One of the most common medical conditions in children is obesity, which can have effects throughout the body. Little is known, however, about the relationship between obesity and OME. Obesity may result in altered cytokine expression, gastroesophageal reflux disease, or fat accumulation, all of which may contribute to OME. Conversely, OME may induce taste changes through middle ear cavity inflammation, thus contributing to obesity. A similar pattern of taste change has been shown in patients with gustatory nerve anesthesia. Further research on the relationship between obesity and OME may help to determine the exact etiology of OME and contribute to our knowledge about the causes of obesity.
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Alternation between foods within a meal. Influence on satiation and consumption in humans. Appetite 2009; 53:203-9. [DOI: 10.1016/j.appet.2009.06.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2009] [Revised: 06/08/2009] [Accepted: 06/17/2009] [Indexed: 11/18/2022]
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Camilleri CE, Carlson PJ, Camilleri M, Castillo EJ, Locke GR, Geno DM, Stephens DA, Zinsmeister AR, Urrutia R. A study of candidate genotypes associated with dyspepsia in a U.S. community. Am J Gastroenterol 2006; 101:581-92. [PMID: 16464220 DOI: 10.1111/j.1572-0241.2006.00481.x] [Citation(s) in RCA: 82] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
BACKGROUND The role of genetic predisposition to the development of dyspepsia is unclear. Recently, a significant association was reported with CC genotype of GNbeta3. AIM To explore the association of candidate genotypes altering adrenergic, serotonergic, CCKergic, and G protein functions, and dyspepsia in a sample from a U.S. community. METHODS Dyspeptics and healthy controls were identified among community respondents who had been randomly selected to complete validated questionnaires. Other diseases were excluded by face-to-face history and physical examination. Polymorphisms of candidate genes for alpha(2A), alpha(2C), 5-HT(1A), 5-HT(2A), 5-HT(2C), CCK-1 receptors and CCK promoter, GNbeta3 protein, and SERT-promoter (SERT-P) were studied. The association between polymorphisms and meal-related or meal-unrelated dyspepsia, high somatic symptom scores, and somatization were evaluated using Fisher's exact test. RESULTS DNA was available from 41 dyspeptics and 47 healthy controls from Olmsted County. Community dyspepsia unrelated to meals was associated with both homozygous GNbeta3 protein 825T and C alleles. There were no significant associations with meal-related dyspepsia. Using Rome II subgroups, the same genotype was associated with dysmotility-like and other dyspepsia. Higher somatization scores were not significantly associated with any of the candidate genes when considered as single factors. CONCLUSION Meal-unrelated dyspepsia in a U.S. community study is associated with the homozygous 825T or C alleles of GNbeta3 protein. Candidate genes controlling adrenergic, serotonergic, and CCKergic functions do not appear to be associated with dyspepsia.
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Affiliation(s)
- Christopher E Camilleri
- Gastroenterology Research Unit, Mayo Clinic College of Medicine, 200 First Street SW, Rochester, MN 55905, USA
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Yeomans MR, Blundell JE, Leshem M. Palatability: response to nutritional need or need-free stimulation of appetite? Br J Nutr 2004; 92 Suppl 1:S3-14. [PMID: 15384315 DOI: 10.1079/bjn20041134] [Citation(s) in RCA: 205] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The traditional view of palatability was that it reflected some underlying nutritional deficit and was part of a homeostatically driven motivational system. However, this idea does not fit with the common observation that palatability can lead to short-term overconsumption. Here, we attempt to re-evaluate the basis of palatability, first by reviewing the role of salt-need both in the expression of liking for salty tastes, and paradoxically, in dissociating need from palatability, and second by examining the role of palatability in short-term control of appetite. Despite the clarity of this system in animals, however, most salt (NaCl) intake in man occurs in a need-free state. Similar conclusions can be drawn in relation to the palatability of food in general. Importantly, the neural systems underlying the hedonic system relating to palatability and homeostatic controls of eating are separate, involving distinct brain structures and neurochemicals. If palatability was a component of homeostatic control, reducing need-state should reduce palatability. However, this is not so, and if anything palatability exerts a stronger stimulatory effect on eating when sated, and over-consumption induced by palatability may contribute to obesity. Differential responsivity to palatability may be a component of the obese phenotype, perhaps through sensitisation of the neural structures related to hedonic aspects of eating. Together, these disparate data clearly indicate that palatability is not a simple reflection of need state, but acts to promote intake through a distinct hedonic system, which has inputs from a variety of other systems, including those regulating need. This conclusion leads to the possibility of novel therapies for obesity based on modulation of hedonic rather than homeostatic controls. Potential developments are discussed.
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Affiliation(s)
- Martin R Yeomans
- Department of Psychology, School of Life Sciences, University of Sussex, Brighton, Sussex BN1 9QG, UK.
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Abstract
Increasing rates of obesity and overweight have been attributed to the growing proportion of dietary energy that is consumed in liquid form. Liquids reportedly fail to trigger physiological satiety mechanisms so that compensation for energy consumed as beverages may be imprecise and incomplete. Sweetened beverages have come under particular scrutiny, as their consumption exceeds that of milk and fruit and vegetable juices. However, the evidence that liquids have less impact on satiety than do solid foods remains inconclusive. Some published studies have reported that liquids are less satiating than solids, whereas other studies have reported that solids are less satiating than liquids. In laboratory studies, the degree of energy compensation following pre-load ingestion was influenced by subject characteristics, pre-load volume, or the time lag between the pre-load and the next meal. Such factors appear to interact with pre-load texture in their impact on hunger and satiety and later food consumption.
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Affiliation(s)
- E Almiron-Roig
- Nutritional Sciences Program, School of Public Health and Community Medicine, University of Washington, Seattle, WA 98195, USA
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Abstract
Habituation to repeated food stimuli has been demonstrated in various response systems across animals and humans. Patterns of responding to obtain food demonstrate many empirical characteristics of habituation, and the purpose of the present study was to determine whether motivated responding for food in humans follows an habituation pattern. Thirty-five nonobese men were randomized to groups in which they responded to gain access to repeated presentations of the same food or presentations of a variety of isocaloric food. Subjective ratings of food liking and hunger were assessed. Consistent with habituation theory, participants working for one type of food demonstrated a more rapid decrease in responding for food and in ratings of liking of the repeatedly presented food than participants working for varied foods. All participants showed similar reductions of hunger and resumed responding for a novel food stimulus. This study documents that motivated responding for food in human shares characteristics of an habituation process.
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Abstract
Research in human eating behaviour prior to 1990 has shown that taste impacts the palatability and selection of food for intake; sensory-specific satiety; satiation; and thermic effect of food. Research in the last decade has added information to these areas; expanded the field to comparisons of the impact of 'wanting' vs. 'liking' food on intake, and provided insight into the relationship of food intake and brain functioning through new imaging techniques. This article will review literature from the last decade on research in the area of taste and its impact on food intake. Emphasis will be placed on differences seen between lean and obese humans and how these may contribute to the development of human obesity. Suggestions for future research directions will also be discussed.
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Affiliation(s)
- J Nasser
- Department of Psychiatry, Division of Substance Abuse, Columbia University College of Physicians and Surgeons, New York Obesity Research Center, St. Luke's/Roosevelt Hospital Center, New York, NY, USA
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