Insights into the constellating drivers of satiety impacting dietary patterns and lifestyle

Abstract

Food intake and body weight regulation are of special interest for meeting today's lifestyle essential requirements. Since balanced energy intake and expenditure are crucial for healthy living, high levels of energy intake are associated with obesity. Hence, regulation of energy intake occurs through short- and long-term signals as complex central and peripheral physiological signals control food intake. This work aims to explore and compile the main factors influencing satiating efficiency of foods by updating recent knowledge to point out new perspectives on the potential drivers of satiety interfering with food intake regulation. Human internal factors such as genetics, gender, age, nutritional status, gastrointestinal satiety signals, gut enzymes, gastric emptying rate, gut microbiota, individual behavioral response to foods, sleep and circadian rhythms are likely to be important in determining satiety. Besides, the external factors (environmental and behavioral) impacting satiety efficiency are highlighted. Based on mechanisms related to food consumption and dietary patterns several physical, physiological, and psychological factors affect satiety or satiation. A complex network of endocrine and neuroendocrine mechanisms controls the satiety pathways. In response to food intake and other behavioral cues, gut signals enable endocrine systems to target the brain. Intestinal and gastric signals interact with neural pathways in the central nervous system to halt eating or induce satiety. Moreover, complex food composition and structures result in considerable variation in satiety responses for different food groups. A better understanding of foods and factors impacting the efficiency of satiety could be helpful in making smart food choices and dietary recommendations for a healthy lifestyle based on updated scientific evidence.

Assessing gender differences in food preferences and physical activity: a population-based survey

“…Cultural norms and gender roles influence dietary choices, with men consuming more red and processed meat while women prefer healthier foods ( 28 ). Understanding these gender-specific preferences may be critical for targeted public health interventions.…”

The association of highly processed food consumption with food choice values and food literacy in Japanese adults: a nationwide cross-sectional study

“…However, caution should be exercised in interpretation due to possible measurement errors and confounding. For example, we did not directly assess satiety responsiveness, such as using appetite rating or physiological measurement at each meal [ 48 ]. Moreover, while HPF is reportedly energy-dense and less satiating [ 49 ], satiety is influenced not only by the satiating potential of food but also by various internal and external factors in humans, such as age, gender, and eating with others [ 48 ].…”

“…For example, we did not directly assess satiety responsiveness, such as using appetite rating or physiological measurement at each meal [ 48 ]. Moreover, while HPF is reportedly energy-dense and less satiating [ 49 ], satiety is influenced not only by the satiating potential of food but also by various internal and external factors in humans, such as age, gender, and eating with others [ 48 ]. Furthermore, satiety responsiveness develops in the early stages of life and is influenced by genetic and environmental factors [ 50 ], which could confound our results.…”

Does Perceived Scarcity of Money for Food Induce Lower Decline of Enjoyment and Higher Short-term Consumption?

“…The current literature suggests that the decline in enjoyment, however, depends on many factors other than the quantity consumed. [16][17][18][19] It may be more influenced by food's energy content, 19 sensory factors, 17 psychological factors 16 such as how the eye views the consumption experience, and the anticipation of how much variety will be consumed in the future. 20 For example, consumers who were told that a food was made from a very scarce ingredient (eg, a very rare cocoa beans) reported a lower decline in enjoyment than when they were told it was not.…”

“…One rationale for these findings is that consumers' satisfaction (enjoyment) from consumption declines with additional consumption, except in cases of addictive consumption such as alcohol. The current literature suggests that the decline in enjoyment, however, depends on many factors other than the quantity consumed 16–19 . It may be more influenced by food’s energy content, 19 sensory factors, 17 psychological factors 16 such as how the eye views the consumption experience, and the anticipation of how much variety will be consumed in the future 20 .…”