Expected Satiety: Application to Weight Management and Understanding Energy Selection in Humans

Abstract

Recent advances in the approaches used to quantify expectations of satiation and satiety have led to a better understanding of how humans select and consume food, and the associated links to energy intake regulation. When compared calorie for calorie some foods are expected to deliver several times more satiety than others, and multiple studies have demonstrated that people are able to discriminate between similar foods reliably and with considerable sensitivity. These findings have implications for the control of meal size and the design of foods that can be used to lower the energy density of diets. These methods and findings are discussed in terms of their implications for weight management. The current paper also highlights why expected satiety may also play an important role beyond energy selection, in moderating appetite sensations after a meal has been consumed, through memory for recent eating and the selection of foods across future meals.

Behavioural Insights and (Un)healthy Dietary Choices: a Review of Current Evidence

“…The same research team (Brunstrom and Rogers 2009) showed that foods with higher caloric density provide a lower expected satiety, which might explain the selection of larger portions. The expected satiety can, however, be revised and relearned over time (Forde et al 2015).…”

The Mouth‐Gut‐Brain model: An interdisciplinary approach to facilitate reformulation of reduced fat products

“…In this context, expected satiety (i.e. the degree to which the product is expected to impact on consumer appetite) is emerging as a key measure of the biological utility of food and drink products (Brunstrom 2011;Forde et al 2015).…”

El Tamaño del Plato no Afecta la Ingesta Energética de Personas con Sobrepeso y Obesidad

“…Additionally, the Visual Analogue Scale (VAS) was applied in all experimental sessions to measure participants' satiety level. VAS is a reliable tool to evaluate hunger and satiety at point of food consumption (Cardello, Schutz, Lesher, & Merrill, 2005;Forde, Almiron-Roig, & Brunstrom, 2015;Gibbons, Caudwell, Finlayson, King, & Blundell, 2001;Rolls, et al, 2004). All procedures carried out in the study agreed to the Ethical Principles of Psychologists and Code of Conduct by the American Psychological Association.…”