Texture, not flavor, determines expected satiation of dairy products

Hogenkamp, Pleunie S.; Stafleu, A.; Mars, Monica; Brunstrom, Jeffrey Michael; Graaf, C. de

doi:10.1016/j.appet.2011.08.008

Cited by 125 publications

(90 citation statements)

References 37 publications

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“…These results are consistent with Hogenkamp et al's (2011) recent findings. They demonstrated that the thickness of dairy products is positively correlated with expected satiation (p<.001).…”

Section: Discussionsupporting

confidence: 83%

“…However, attributes related to the satiety of the food, which could have been influenced by the weight of the containers, were not assessed in that study. Given that the contents of the heavier bowl were perceived as being denser, it might be hypothesized that, due to a possible "weight-density" illusion, consumers would have expected the contents of the heavier bowl to be more satiating as well (Hogenkamp, Stafleu, Mars, Brunstrom, & de Graaf, 2011), hence possibly affecting their subsequent satiety. Another hypothesis is that the yoghurt could be expected to be more satiating, perhaps merely as a result of the perceived weight of the bowl in the participant's hand/s, independent of the perceived density of the sample, due to the phenomenon of "sensation transference" (see Spence & Piqueras-Fiszman, in press).…”

Section: Introductionmentioning

confidence: 99%

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More than meets the mouth: Assessing the impact of the extrinsic factors on the multisensory perception of food products

Fiszman¹

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Section: Discussionsupporting

confidence: 83%

Section: Introductionmentioning

confidence: 99%

More than meets the mouth: Assessing the impact of the extrinsic factors on the multisensory perception of food products

Fiszman¹

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“…For example, a food is expected to be more filling when it is perceived to be heavier [29] or thicker in texture [30]. One explanation for the reported weak satiety value of beverages is that because of their fluid texture they are not expected to have much nutritional value [2,11].…”

Section: Introductionmentioning

confidence: 99%

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

McCrickerd

Chambers

Brunstrom

et al. 2012

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Background: The consumption of liquid calories has been implicated in the development of obesity and weight gain. Energy-containing drinks are often reported to have a weak satiety value: one explanation for this is that because of their fluid texture they are not expected to have much nutritional value. It is important to consider what features of these drinks can be manipulated to enhance their expected satiety value. Two studies investigated the perception of subtle changes in a drink's viscosity, and the extent to which thick texture and creamy flavour contribute to the generation of satiety expectations. Participants in the first study rated the sensory characteristics of 16 fruit yogurt drinks of increasing viscosity. In study two, a new set of participants evaluated eight versions of the fruit yogurt drink, which varied in thick texture, creamy flavour and energy content, for sensory and hedonic characteristics and satiety expectations.

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“…34 Texture indeed affected satiation: intake of the liquid foods was higher when compared with the semi-solid foods when offered ad libitum after repeated consumption. From the weaker satiety responses immediately after consumption of the liquid test foods, one may also have expected a larger buffet intake in the liquid conditions when compared with the semi-solid conditions.…”

Section: Discussionmentioning

confidence: 99%

Learning about the energy density of liquid and semi-solid foods

et al. 2011

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BACKGROUND: People learn about a food's satiating capacity by exposure and consequently adjust their energy intake. OBJECTIVE: To investigate the effect of energy density and texture on subsequent energy intake adjustments during repeated consumption. DESIGN: In a randomized crossover design, participants (n ¼ 27, age: 21 ± 2.4 years, body mass index: 22.2 ± 1.6 kg m À2) repeatedly consumed highly novel foods that were either low-energy-dense (LE: 30 kcal per 100 g) or high-energy-dense (HE: 130 kcal per 100 g), and either liquid or semi-solid, resulting in four product conditions. In each condition, a fixed portion of test food was consumed nine times as an obligatory part of breakfast, lunch and dinner on 3 consecutive days. All meals continued with an ad libitum buffet; food items for evening consumption were provided and the intake (kcal per day) was measured.RESULTS: Buffet intake depended on energy density and day of consumption of the test foods (day * energy interaction: P ¼ 0.02); daily buffet intake increased from day 1 (1745±577 kcal) to day 3 (1979±567 kcal) in the LE conditions; intake did not change in the HE conditions (day 1: 1523±429 kcal, day 3: 1589±424 kcal). Food texture did not affect the intake (P ¼ 0.56). CONCLUSIONS: Intake did depend on energy density of the test foods; participants increased their buffet intake over days in response to learning about the satiating capacity of the LE foods, but did not change buffet intake over days when repeatedly consuming a HE food as part of their meal. The adjustments in intake were made irrespective of the food texture. Keywords: food intake; satiety; satiation; texture; learned satiation; energy intake compensation INTRODUCTIONThe amount of food consumed is largely based on previous experiences with the specific food items. It is assumed that people learn about the energy density of a food by exposure and link the post-ingestive effects to the food's properties.1 This association enables people to predict the satiating capacity of foods 2,3 and to select an appropriate meal size. Studies that investigated intake adjustments in response to repeated consumption of low-(LE) or high-energy-dense (HE) foods, however, show inconsistent results (for example, refs 4 --6 vs refs 7 --9). When intake is not adjusted adequately, energy intake increases with increasing energy density. 10 In view of the prevention of overconsumption, it is of interest to better understand the elements that have a role in energy intake adjustment.Intake also depends on factors other than energy density, like food texture. It has been shown that liquids produce lower satiety sensations 11,12 and a weaker compensation of energy intake throughout the day, 13 compared with iso-caloric solid foods, and that ad libitum intake of a liquid food may be up to 30% higher, compared with a semi-solid food with similar energy content and palatability.14 Moreover, we observed a higher ad libitum intake of liquid foods after repeated consumption irrespective of energy density.

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Texture, not flavor, determines expected satiation of dairy products

Cited by 125 publications

References 37 publications

More than meets the mouth: Assessing the impact of the extrinsic factors on the multisensory perception of food products

More than meets the mouth: Assessing the impact of the extrinsic factors on the multisensory perception of food products

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

Learning about the energy density of liquid and semi-solid foods

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