Dynamic aspects of liking: post-prandial persistence of sensory specific satiety |
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| Affiliation: | 1. TNO Nutrition and Food Research, P.O. Box 360, 3700AJ Zeist, The Netherlands;2. Wageningen University and Research Centre, The Netherlands;1. Department of Medicine, James Graham Brown Cancer Center, University of Louisville School of Medicine, Louisville, KY 40202, United States;2. Department of Pharmacology and Toxicology, University of Louisville School of Medicine, Louisville, KY 40202, United States;3. RJ Reynolds Tobacco Co., R&D, P.O. Box 1487, Winston-Salem, NC 27102, United States;1. CRCHUM and Montreal Diabetes Research Center, QC, H3T 1J4, Canada;2. Department of Nutrition, Faculty of Medicine, Université de Montréal, QC, H3T 1J4, Canada;3. Montreal Heart Institute, QC, H3T 1J4, Canada;1. Bioorganic Research Institute, Suntory Foundation for Life Sciences, 1-1-1 Wakayamadai, Shimamoto, Mishima, Osaka 618-8503, Japan;2. Department of Biology and Center for Medical Life Science, Waseda University, Shinjuku, Tokyo 162-8480, Japan;1. Fiorente Media, Inc., Boston, Massachusetts;2. Department of Community Health Sciences, Boston University School of Public Health, Boston, Massachusetts;3. Clinical Addiction Research and Education Unit, Section of General Internal Medicine, Boston Medical Center, Boston, Massachusetts;4. Center on Alcohol Marketing and Youth, Department of Health, Behavior and Society, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland;1. RAND Corporation, 4750 Fifth Avenue, Suite 600, Pittsburgh, PA 15213, USA;2. RAND Corporation, 1776 Main Street, Santa Monica, CA 90401, USA;3. RAND Corporation, 20 Park Plaza, Boston, MA 02116, USA;1. Institute of Physiology, Pécs University, Medical School, Pécs, Hungary;2. Molecular Neuroendocrinology and Neurophysiology Research Group, Pécs University, Szentágothai Research Center, Pécs, Hungary |
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| Abstract: | The time dependence of the liking of foodstuffs was investigated in a study with 25 subjects, consisting of three parts: (1) on day one, a sensory specific satiety study, which was extended until 125 min after consumption; (2) on days two to seven, a repeated in home taste and evaluation study; (3) on day eight, a second sensory specific satiety study as in 1.In parts 1 and 3, subjects were asked to eat either cheese biscuits or pears in light syrup to satiety. The change in liking of both foodstuffs, after eating one of the two foodstuffs to satiety, was followed during 125 min. In part 2, the same subjects were asked to taste and evaluate each product at home, every day for six days.In the sensory specific satiety studies (parts 1 and 3) a significant decrease in liking was observed for the product eaten to satiety, as long as 125 min after consuming that product to satiety. For both products contrast effects were observed: the liking of the uneaten product increased after eating the other product to satiety, while the liking of the eaten product decreased. This contrast effect lasted longer after eating cheese biscuits to satiety, than after eating pears to satiety.In the in home taste and evaluation study, a significant and linear decrease in liking was observed for both products during six days. There was a significant effect (p < 0.05) of eating cheese biscuits to satiety in the sensory specific satiety study on day 1, on the liking ratings of the in home consumption study. No such effect was observed for the pears.The results indicate that sensory specific satiety is relatively strong for more than 2 h after consumption and can have effects on liking ratings for more than 24 h. These effects were different for the products tested. Based on these results, we suggest that combining eating a product to satiety and in home evaluation over several days, could possibly be useful as an accelerated method to predict changes in liking upon repeated consumption. |
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