Subtle changes in the flavour and texture of a drink enhance expectations of satiety

McCrickerd, Keri; Chambers, Lucy; Brunstrom, Jeffrey Michael; Yeomans, Martin R.

doi:10.1186/2044-7248-1-20

Cited by 75 publications

(45 citation statements)

References 53 publications

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“…This is in accord with studies which show that texture has a large effect on satiety expectations (e.g. 26,27). In addition, the association between dairy and energy is already learned during infancy which is the most sensitive period for learning associations between sensory signals and metabolic consequences [28].…”

Section: Discussionsupporting

confidence: 91%

Effect of Replacing Sugar with Non-Caloric Sweeteners in Beverages on the Reward Value after Repeated Exposure

et al. 2013

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BackgroundThe reward value of food is partly dependent on learned associations. It is not yet known whether replacing sugar with non-caloric sweeteners in food is affecting long-term acceptance. ObjectiveTo determine the effect of replacing sugar with non-caloric sweeteners in a nutrient-empty drink (soft drink) versus nutrient-rich drink (yoghurt drink) on reward value after repeated exposure. DesignWe used a randomized crossover design whereby forty subjects (15 men, 25 women) with a mean±SD age of 21±2 y and BMI of 21.5±1.7 kg/m2 consumed a fixed portion of a non-caloric sweetened (NS) and sugar sweetened (SS) versions of either a soft drink or a yoghurt drink (counterbalanced) for breakfast which were distinguishable by means of colored labels. Each version of a drink was offered 10 times in semi-random order. Before and after conditioning the reward value of the drinks was assessed using behavioral tasks on wanting, liking, and expected satiety. In a subgroup (n=18) fMRI was performed to assess brain reward responses to the drinks.ResultsOutcomes of both the behavioral tasks and fMRI showed that conditioning did not affect the reward value of the NS and SS versions of the drinks significantly. Overall, subjects preferred the yoghurt drinks to the soft drinks and the ss drinks to the NS drinks. In addition, they expected the yoghurt drinks to be more satiating, they reduced hunger more, and delayed the first eating episode more. Conditioning did not influence these effects.ConclusionOur study showed that repeated consumption of a non-caloric sweetened beverage, instead of a sugar sweetened version, appears not to result in changes in the reward value. It cannot be ruled out that learned associations between sensory attributes and food satiating capacity which developed preceding the conditioning period, during lifetime, affected the reward value of the drinks.

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Section: Discussionsupporting

confidence: 91%

Effect of Replacing Sugar with Non-Caloric Sweeteners in Beverages on the Reward Value after Repeated Exposure

et al. 2013

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“…The hypothesis put forward here is that sensation from the oral phase, through associative learning, triggers feelings of satiety rather than simply relying on signals from the stomach or small intestines. Indeed McCrickerd et al have shown that upon seeing drinks of different thickness (ranging in viscosity from 10–317 mPa.s at shear rate 50 sec -1 ) that participants expected to feel more full from ingesting the thicker drinks [53]. It has been hypothesised that textural qualities such as thickness provide cues as to the energy load within the drink.…”

Section: Reviewmentioning

confidence: 99%

Thickening agents used for dysphagia management: effect on bioavailability of water, medication and feelings of satiety

Cichero

2013

Nutr J

212

140

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Dysphagia is the medical term for difficulty swallowing. Thickened liquids are often used in the management of dysphagia to improve bolus control and to help prevent aspiration. A range of starches and gums has historically been used to thicken liquids. Although thickened liquids improve swallow safety, they appear to have a great potential for unintended physiological consequences. Initial concerns were raised about the impact of thickeners on water binding due to the high prevalence of dehydration amongst individuals with dysphagia. Thankfully, regardless of thickening agent, thickeners do not affect water bioavailability. This effect holds true even for extremely thick fluids. However, bioavailability of medication is impaired with viscous substances. Liquids thickened to as little as 150 mPa.s retards drug release. In addition, feelings of satiety and thirst increase with increasingly viscous fluids. Flavour deteriorates with increasing thickness regardless of thickening agent. Therapeutically clinicians often prescribe small volumes of thickened liquids, consumed often. Yet small volumes of thick substances consumed with a long oral processing time, which is common for individuals with dysphagia, reduces the amount consumed. A combination of poor flavour, and increasing feelings of fullness result in little motivation and poor physiologic drive to consume thickened liquids.This review provides evidence from the dysphagia, pharmaceutical and food technology literature to show unintended side effects of thickened liquids that contribute to dehydration and potential sub-theraputic medication levels for individuals with dysphagia. The physical property of viscosity rather than a particular thickening agent appears to be key. Provision of “spoon-thick” or “extremely thick liquids” is particularly likely to contribute to dehydration and poor bioavailability of solid dose medication. Clinicians are encouraged to prescribe the minimal level of thickness needed for swallowing safety. Consultation with pharmacy and dietetic staff is essential for optimum management of individuals with dysphagia. Given the aged population forecasts for the year 2050, improved dysphagia management should be a high priority.

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“…For example, subtle changes to the viscosity of a yogurt drink generate reliable changes in expected satiety. 46 Similarly, people clearly discriminate between different types of desserts 47 and soups 48 based on their expected satiation.…”

Section: Expected Satiety Palatability and Self-selected Food Portionsmentioning

confidence: 99%

Mind over platter: pre-meal planning and the control of meal size in humans

Brunstrom

2014

Int J Obes

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It is widely accepted that meal size is governed by psychological and physiological processes that generate fullness towards the end of a meal. However, observations of natural eating behaviour suggest that this preoccupation with within-meal events may be misplaced and that the role of immediate post-ingestive feedback (for example, gastric stretch) has been overstated. This review considers the proposition that the locus of control is more likely to be expressed in decisions about portion size, before a meal begins. Consistent with this idea, we have discovered that people are extremely adept at estimating the ‘expected satiety' and ‘expected satiation' of different foods. These expectations are learned over time and they are highly correlated with the number of calories that end up on our plate. Indeed, across a range of foods, the large variation in expected satiety/satiation may be a more important determinant of meal size than relatively subtle differences in palatability. Building on related advances, it would also appear that memory for portion size has an important role in generating satiety after a meal has been consumed. Together, these findings expose the importance of planning and episodic memory in the control of appetite and food intake in humans.

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Subtle changes in the flavour and texture of a drink enhance expectations of satiety

Cited by 75 publications

References 53 publications

Effect of Replacing Sugar with Non-Caloric Sweeteners in Beverages on the Reward Value after Repeated Exposure

Effect of Replacing Sugar with Non-Caloric Sweeteners in Beverages on the Reward Value after Repeated Exposure

Thickening agents used for dysphagia management: effect on bioavailability of water, medication and feelings of satiety

Mind over platter: pre-meal planning and the control of meal size in humans

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