Sensory-Specific Satiation With a Pinched Nose and Eyes Closed: Testing the Sensory Modality Specificity of Satiation

Havermans, Remco C.; Mallach, Anna-Theresa

doi:10.1093/chemse/bjt071

Cited by 5 publications

(3 citation statements)

References 21 publications

(23 reference statements)

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“…Liking and wanting were assessed by asking the questions ‘how pleasant was the taste of the soup?’ and ‘how much do you want to eat food with similar taste right now?’, respectively. The scale was anchored with 0 (very unpleasant) and 100 (very pleasant) for liking and 0 (do not want at all) to 100 (want very much) for wanting ( 34 ) . Sweet SSS were calculated separately using the ‘liking’ and ‘wanting’ ratings with the following formula: (pre-soup sweet + pre-soup non-sweet + post-soup non-sweet)/3−post-soup sweet.…”

Section: Methodsmentioning

confidence: 99%

Salivary leptin and TAS1R2/TAS1R3 polymorphisms are related to sweet taste sensitivity and carbohydrate intake from a buffet meal in healthy young adults

2017

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The influence of sweet taste sensitivity on food intake is not well understood. We investigated the involvement of salivary leptin and SNP of the sweet taste receptor genes (TAS1R2/TAS1R3) on sweet taste sensitivity, sensory-specific satiety (SSS) and macronutrient intake in healthy human adults. In all, nineteen high sweet sensitivity (HS) and eleven low sweet sensitivity (LS) subjects were classified based on the sweetness perception of one solution (9 mm sucrose) forced-choice triangle test. All participants completed a randomised crossover design experiment where they consumed one of three iso-energetic soup preloads differing in primary taste quality (sweet, non-sweet taste-control or no-taste energy-control). A period of 1 h after the preload, participants were offered a buffet meal consisting of foods varying in taste (sweet or non-sweet) and fat content. Subjective measures included hunger/fullness and SSS for sweetness. Saliva and buccal cells were collected to measure leptin level and to study the TAS1R2/TAS1R3 specific SNP, respectively. Salivary leptin concentrations were significantly higher in LS than HS participants (P<0·05). In addition, HS showed stronger sweet SSS compared with LH participants (P<0·05), and consumed less carbohydrate (% energy) and more non-sweet foods than LS (P<0·01 and P<0·05, respectively). Alleles from each TAS1R2 locus (GG compared with AA alleles of rs12033832, and CT/CC compared with TT alleles of rs35874116) were related to higher consumption of carbohydrates (% energy) and higher amount of sweet foods, respectively (P<0·05). In contrast, no associations were found for the TAS1R3 alleles. These results contribute to understand the links between taste sensitivity, macronutrient appetite and food consumption.

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Section: Methodsmentioning

confidence: 99%

Salivary leptin and TAS1R2/TAS1R3 polymorphisms are related to sweet taste sensitivity and carbohydrate intake from a buffet meal in healthy young adults

2017

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“…However, although this might be true in many cases, researchers have shown that mechanisms of habituation can help individuals cope with these challenges ( Papies et al, 2012 ). Research on sensory-specific satiety, for instance, has shown that individuals habituate to specific foods while consuming such foods ( Rolls et al, 1981 ; Hetherington, 1996 ) in a modality-specific way ( Havermans and Mallach, 2014 ). Even more interesting, recent research has also found that individuals habituate while imagining the consumption of specific food ( Morewedge et al, 2010 ).…”

Section: Introductionmentioning

confidence: 99%

Mental imagery interventions reduce subsequent food intake only when self-regulatory resources are available

et al. 2014

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Research has shown that imagining food consumption leads to food-specific habituation effects. In the present research, we replicated these effects and further examined whether the depletion of self-regulatory resources would reduce the habituation effects of imagined food consumption. Since self-regulatory resources have been shown to reduce habituation effects during the perception of emotional stimuli, we expected a reduction in habituation effects from imagined food consumption when self-regulatory resources were depleted. In Study 1, we replicated habituation effects as a response to imagining gummy bear consumption with a high (36) and medium number (18) of repetitions in a camouflaged taste test. Participants imagining gummy bear intake showed decreased food intake compared with participants who imagined putting a coin into a laundry machine. The number of repetitions did not significantly moderate the observed habituation effect. In Study 2, we investigated whether self-regulatory depletion would impede habituation effects evoked by the imagination of walnut consumption. Participants in a depleted state did not show a reduction in food intake after imagining walnut intake compared with participants in a non-depleted state. We discuss directions for future research and processes that might underlie the observed moderating effect of self-regulatory resources.

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“…Moreover, it has been shown in humans that the colour and shape of food also have affect SSS ( 42 ). Therefore, the SSS is specific to the sensory modality ( 48 ). In pigs, studies have shown that feeds that are more diverse in terms of sensory properties increase feed intake ( 22 ).…”

Section: Discussionmentioning

confidence: 99%

Effects of flavour variety on the intake and palatability of commercial feed in nursery pigs

Huenul,

Salazar,

Frias

et al. 2023

Front. Vet. Sci.

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Sensory-specific satiety (SSS) could negatively affect pigs’ feed intake, even when diets satisfy their nutritional requirements. We evaluated the short-term effects of SSS on feed intake and palatability. Thirty-two nursery pigs (tested in pairs) were exposed to short-term feeding trials for 6 days. In Trial 1, animals received for 90 min over three consecutive days three feeders: with different flavours (VAR); the same flavour (MON); or a mixture of the three flavours (MIX) in a 3 × 3 Latin square design. In Trial 2, with the same animals and different flavours, the three feeders were delivered successively (1 feeder every 30 min). In Trial 1, there was a day-by-diet interaction (F 4,36 = 2.98; p = 0.032), where the VAR diet was least consumed on the first day but most consumed subsequently. In Trial 2 a triple interaction between diet, day and delivery order modified pig’s intake (F 12,15 = 3.33; p = 0.015), and consumption patterns (F 12,15 = 3.52; p = 0.012); where VAR diet presented the highest values in the last delivery order on the third experimental day. Flavour variety may decrease the effect of SSS, increasing feed intake and hedonic value in nursery pigs when there was a previous experience with those flavours.

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Sensory-Specific Satiation With a Pinched Nose and Eyes Closed: Testing the Sensory Modality Specificity of Satiation

Cited by 5 publications

References 21 publications

Salivary leptin and TAS1R2/TAS1R3 polymorphisms are related to sweet taste sensitivity and carbohydrate intake from a buffet meal in healthy young adults

Salivary leptin and TAS1R2/TAS1R3 polymorphisms are related to sweet taste sensitivity and carbohydrate intake from a buffet meal in healthy young adults

Mental imagery interventions reduce subsequent food intake only when self-regulatory resources are available

Effects of flavour variety on the intake and palatability of commercial feed in nursery pigs

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