'Expected satiety' changes hunger and fullness in the inter-meal interval

'Expected satiety' changes hunger and fullness in the inter-meal interval
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DOI:
10.1016/j.appet.2011.01.002
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发表时间:
2011-04-01
期刊:
影响因子:
5.4
通讯作者:
Fay, Stephanie H.
Fay, Stephanie H.
中科院分区:
医学2区
文献类型:
--
作者:
Brunstrom, Jeffrey M.;Brown, Steven;Fay, Stephanie H.

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以前,我们已经表明,食物在预期赋予的饱腹感方面存在显著差异(比较卡路里对卡路里)。在本研究中,我们测试的假设,即“预期饱腹感”在饱腹感的因果关系,是经历后的食物已经消耗。午餐前,参与者(N = 32)被告知水果冰沙的成分。一半人被展示一小部分水果,一半人被展示一大部分水果。然后,参与者评估了冰沙的预期饱腹感,并在食用前和食用后三小时提供了食欲评级。正如预期的那样,在“大部分”的情况下,预期的饱腹感明显更高。此外,与我们的假设一致,参与者报告说,在大部分条件下,饥饿感明显减少,饱腹感明显增加。重要的是,这种效应在整个测试期间(三个小时)持续存在。总之,这些发现证实了以前的报告,即信念和期望可以对饱腹感产生显着影响,并且这种影响可以持续到餐间间隔。潜在的解释进行了讨论,包括饱腹感的前景是由预期饱腹感的记忆,编码周围的时间,一顿饭被消耗缓和。(C)2011爱思唯尔有限公司版权所有。
Previously, we have shown that foods differ markedly in the satiety that they are expected to confer (compared calorie-for-calorie). In the present study we tested the hypothesis that 'expected satiety' plays a causal role in the satiety that is experienced after a food has been consumed. Before lunch, participants (N = 32) were shown the ingredients of a fruit smoothie. Half were shown a small portion of fruit and half were shown a large portion. Participants then assessed the expected satiety of the smoothie and provided appetite ratings, before, and for three hours after its consumption. As anticipated, expected satiety was significantly higher in the 'large portion' condition. Moreover, and consistent with our hypothesis, participants reported significantly less hunger and significantly greater fullness in the large-portion condition. Importantly, this effect endured throughout the test period (for three hours). Together, these findings confirm previous reports indicating that beliefs and expectations can have marked effects on satiety and they show that this effect can persist well into the inter-meal interval. Potential explanations are discussed, including the prospect that satiety is moderated by memories of expected satiety that are encoded around the time that a meal is consumed. (C) 2011 Elsevier Ltd. All rights reserved.