Effects of product labelling on eating topography, satiation and satiety
Effects of product labelling on eating topography, satiation and satiety
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产品标签对饮食形态、饱腹感和饱腹感的影响
DOI：
10.1016/j.appet.2014.06.042
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发表时间：
2014
期刊：
影响因子：
5.4
通讯作者：
Bosworth M
中科院分区：
文献类型：
--
作者：
Bosworth M
产品标签已被证明可以促进预期和实际饱腹感的持续增加。在这里，我们试图通过以下方式扩展以前的研究：（i）评估新食物中的标签效应，（ii）包括随后的随意进餐，以及（iii）调查标签是否影响口腔加工行为。女性参与者（N= 60）午餐食用220千卡的新型乳制品。在不同的条件下，这被标记为“高度饱腹”或“饮食”。在晚餐时，参与者随意进食（意大利面和酱料），并完成评估他们对新食物记忆的措施。在食用乳制品之前和晚餐之后评估预期饱腹感。进食地形的特点是使用：（i）视频记录的嘴和（ii）实时测量板的重量。在基线、食用后立即以及另外5小时评估食欲。初步结果表明，被标记为高度饱腹感的食物在食用前预计会带来更多的饱腹感，并且这种饱腹感在食用后五小时仍能持续。食用标记为高度饱腹的产品的参与者也报告了更大的饱腹感/饱腹感。午餐进食率和晚餐摄入量无差异。这些发现支持了先前的研究，即消费时存在的信息在确定食物赋予的饱腹感方面发挥了作用。他们还表明，操纵预期饱腹感对实际饱腹感的影响并不受饮食地形变化的影响。这项研究得到了BBSRC-LINK资助（参考号：BB/J 005622/1）的支持。
Product labelling has been shown to promote sustained increases in both expected and actual satiety. Here, we sought to extend previous research by:(i) assessing labelling effects in a novel food,(ii) including a subsequent ad libitum meal, and (iii) investigating whether labelling affects oral processing behaviours. Female participants (N= 60) consumed a 220-kcal novel dairy product for lunch. In separate conditions, this was labelled as either “highly satiating” or “diet”. At dinner, participants consumed an ad libitum meal (pasta and sauce) and completed measures assessing their memory for the novel food. Expected satiety was assessed prior to consumption of the dairy product and after dinner. Eating topography was characterised using:(i) video-recordings of the mouth and (ii) real-time measures of plate weight. Appetite was assessed at baseline, immediately after consumption, and for a further five hours. Preliminary results show that the food labelled highly satiating was expected to deliver more satiety prior to consumption and that this was sustained five hours later. Greater satiation/satiety was also reported by participants who consumed the product labelled as highly satiating. There were no differences in eating rate during lunch or intake at dinner. These findings support previous research showing that information present at the time of consumption plays a role in determining the satiety a food confers. They also suggest that effects of manipulating expected satiety on actual satiety are not mediated by changes in eating topography. This research was supported by a BBSRC-LINK grant (ref: BB/J005622/1).