Perceived thickness and creaminess modulates the short-term satiating effects of high-protein drinks

Abstract

Previous research suggests that increasing beverage protein content enhances subsequent satiety, but whether this effect is entirely attributable to post-ingestive effects of protein or is partly caused by the distinct sensory characteristics imparted by the presence of protein remains unclear. To try and discriminate nutritive from sensory effects of added protein, we contrasted effects of three higher-energy (about 1·2 MJ) and one lower-energy (LE: 0·35 MJ) drink preloads on subsequent appetite and lunch intake. Two higher-energy drinks had 44 % of energy from protein, one with the sensory characteristics of a juice drink (HP2, low-sensory protein) and the second a thicker and creamier (HPþ, high-sensory protein) drink. The high-carbohydrate preload (HCþ , high-sensory carbohydrate) was matched for thickness and creaminess to the HPþ drink. Participants (healthy male volunteers, n 26) consumed significantly less at lunch after the HPþ(566 g) and HCþ (572 g) than after HP2 (623 g) and LE (668 g) drinks, although the compensation for drink energy accounted for only 50 % of extra energy at best. Appetite ratings indicated that participants felt significantly less hungry and more full immediately before lunch in HPþ and HCþ groups compared with LE, with HP2 being intermediate. The finding that protein generated stronger satiety in the context of a thicker creamier drink (HPþ but not HP2) and that an isoenergetic carbohydrate drink (HCþ ), matched in thickness and creaminess to the HPþ drink, generated the same pattern of satiety as HPþ, both suggest an important role for these sensory cues in the development of protein-based satiety.Key words: Protein: Satiety: Viscosity: Thickness It has been widely reported that meals with a higher proportion of energy as protein are more satiating than isoenergetic meals lower in protein content, both in acute tests of satiety using short-term measures of rated appetite and/or intake (1 -10) and longer-term studies on manipulated protein content of the diet (11 -14) . However, there remains some uncertainty about the mechanisms underlying the enhanced satiating efficiency of protein-based foods and drinks. Although there is clear evidence that protein ingestion results in a different profile of satiety-related hormonal signals compared with other macronutrients (15 -17) that have been interpreted as the basis of protein-based satiety (18) , a confounding issue in interpretation of many short-term studies of protein-based satiety is the difficulty in fully disguising the addition of protein. This often results in orosensory differences between protein and control conditions, which could also contribute to the behavioural effects of these foods and drinks. It is well established that orosensory cues are an important component of short-term satiety. For example, high-energy preloads have been shown to be more satiating when ingested by the participant than when infused directly into the stomach or intestine (19) . Observations like this add weight to the satiety-cascade ...

The impact of food and beverage characteristics on expectations of satiation, satiety and thirst

“…Creaminess was not a significant predictor of expectations when the product's energy content was taken into account, presumably because this characteristic was also significantly associated with energy: the higher energy products were expected to be creamier (Table 1). This is in line with previous research linking perceived creaminess to a food's fat (Chojnicka-Paszun, de Jongh, & de Kruif, 2012;de Wijk, Terpstra, Janssen, & Prinz, 2006;Kirkmeyer & Tepper, 2005;Mela, 1988;Picciano, 1998) and protein (Bertenshaw et al, 2008(Bertenshaw et al, , 2009(Bertenshaw et al, , 2013 content, and together this suggests that sensory characteristics might inform expectations of satiation and satiety if they are associated with nutrient delivery.…”

Empty calories and phantom fullness: a randomized trial studying the relative effects of energy density and viscosity on gastric emptying determined by MRI and satiety

“…Viscosity has been shown to have an effect on satiation and satiety in multiple studies (10)(11)(12)(13). However, the literature has been inconsistent when it comes to whether viscosity directly slows gastric emptying.…”

Fluid or Fuel? The Context of Consuming a Beverage Is Important for Satiety

“…A low viscosity but high-energy beverage requires little oro-sensory processing and this might limit its anticipated satiating effect [22], [23] and elicit inadequate anticipatory physiological responses (such as cephalic phase salivation and gut-peptide release), which together might weaken the satiating effect of the nutrients it contains [7], [24]. Indeed, recent research from our laboratory suggests that the actual satiating power of a higher-energy beverage depended on its sensory context [25]–[28]. When participants consumed flavour-matched higher- and lower-energy versions of a thin beverage mid-morning they felt equally full and consumed similar amounts at lunch after both drinks, despite consuming 200 kcal extra in the higher-energy version.…”

“…The subtly thicker versions were intended as a positive control to detect the sensory-enhanced satiety reported in our previous findings [25]–[28], allowing for the comparison between changing satiety-relevant beliefs and the alternative approach of modifying textural cues to influence sensitivity to nutrients consumed in a beverage. The beverage’s energy content was covertly manipulated.…”