Maximising satiety through manipulating expectations sensory quality and nutrient content.

了解促进饱腹感的过程，从而降低暴饮暴食的风险，以及由此产生的正能量平衡，对我们未来对抗全球肥胖发病率上升的能力至关重要。传统的饱腹感观点认为，进食后食欲的抑制是由摄入的营养物质的生理作用引起的。然而，虽然很明显营养物质确实会产生饱腹感信号，但有许多方面的饱腹感不能简单地解释为营养摄入的影响。例如，作为饮料摄入的营养物质产生弱饱腹感，而在不同的液体环境（汤）中的营养物质产生强烈的饱腹感。这意味着营养物质被摄入的环境对随后的饱腹感至关重要。从认知的角度来看，这项研究考虑了消费者对如何填饱食物的期望可能会影响饱腹感的程度。因此，一种饮料可能是在期望减少口渴而不是饱腹感的情况下饮用的，从而导致无法将饮料营养物质产生的生理饱腹感线索归因于实际的饮料产品。相反，如果期望某种食物会导致强烈的饱腹感，这可能会导致食欲受到更大的抑制，而不是在没有期望的情况下由同样的营养物质产生的抑制。我们实验室的初步数据与这一观点一致：在与饱腹感一致的环境中摄入蛋白质比单独摄入蛋白质更有效地抑制食欲。这项研究以这一发现为基础，分为三个阶段，旨在测试期望与生理线索相互作用，从而改变饱腹感，从而直接影响消费者行为的原则。为了实现这一目标，在第一阶段，我们首次探索了标签信息和感官质量产生的期望如何改变零食和早餐中蛋白质的饱腹感。这些实验将首先确定有效的期望操纵，然后检查它们在第一次遇到产品和重复消费后对饱腹感的影响。为了确保结果既一致又与现实生活中的行为相关，单独的研究将使用更受控制的实验室饮食测试和更自然的准餐馆环境研究。这个为期2年的阶段的结果将是对预期可能与进食后线索相互作用以产生饱腹感这一概念的明确测试。这些期望如何改变实际的生理饱腹反应将在第二阶段进行测试，该阶段将研究期望-营养相互作用如何改变饱腹激素的释放。与第一阶段一样，这些效果将受到严格的测试，并作为反复使用产品的结果来了解产品的功能。最后，第三阶段探讨了这些发现对食品开发的效用，通过检查旨在通过期望和营养含量的组合产生最大饱腹感的产品的延长家庭消费的影响。将对第一阶段和第二阶段开发的零食和早餐产品进行单独的家庭消费者试验，结果测量将包括食用高饱腹感产品对总体能量摄入的影响，以及消费者对产品的可接受性和未来购买意愿的评估。该项目的总体结果将是首次详细评估消费者期望与饱腹感生理控制之间的相互作用，并利用这种相互作用制定未来食品开发的新设计规则，从而产生消费者可感知的饱腹感益处。

Understanding the processes which promote satiety and so decrease the risk of overeating and a consequent positive energy balance are critical to our future ability to counteract the worldwide rise in the incidence of obesity. The traditional view of satiety is that suppression of appetite after eating arises from physiological effects of the ingested nutrients. However, while it is clear that nutrients do generate satiety signals, there are many aspects of satiety that cannot be explained simply as an effect of nutrient ingestion. For example, nutrients ingested as beverages generate weak satiety, whereas nutrients in a different liquid context (soup) generate strong satiety. This implies that something about the context in which nutrients are consumed is critical to the subsequent experience of fullness. Taking a more cognitive view, this research considers the extent to which consumer expectations about how filling a food will be may modify satiety. Thus a beverage may be consumed on the expectation of reduced thirst but not satiety, thereby leading to a failure to attribute physiological satiety cues generated by the drink nutrients to the actual drink product. Conversely, if the expectation is that a food will lead to strong feelings of fullness, this may lead to greater suppression of appetite than that generated by the same nutrients in the absence of expectations. Preliminary data in our laboratory are consistent with this view: protein was more effective in suppressing appetite when consumed in a context which was consistent with satiety than on its own. This research builds on this finding in a 3-phase programme designed to test the principle that expectations interact with physiological cues to modify satiety and so direct consumer behaviour. To achieve this, in Phase 1 we explore for the first time how expectations generated by label information and sensory quality modify the satiating effects of protein both in a snack and breakfast context. These experiments will first identify effective expectation manipulations and then examine their impact on satiety both when a product is first encountered and after repeat consumption. To ensure the outcome is both consistent and relevant to real-life behaviour, separate studies will use more controlled laboratory tests of eating and more naturalistic studies in a quasi-restaurant setting. The outcome of this 2-year Phase will be a clear test of the concept that expectations may interact with post-ingestive cues to generate satiety. How these expectations may modify actual physiological satiety responses will be tested in Phase 2, which examines how expectation-nutrient interactions modify the release of satiety hormones. As with Phase 1, these effects will be tested both acutely, and as a function of learning about the product as a consequence of repeated consumption. Finally, Phase 3 explores the utility of these findings for food product development by examining the effects of extended home consumption of products designed to generate maximum satiety through combinations of expectation and nutrient content. Separate home consumer trials will be run with the snack and breakfast products developed in Phase 1 and 2, and outcome measures will include effects of consuming high-satiety products on overall energy intake, and consumer evaluations of the products in terms of acceptability and future purchase intentions. The overall outcome of the programme will be both a detailed evaluation of the interaction between consumer expectations and physiological controls of satiety for the first time, and the use of such interactions to formulate new design rules for the development of future food products that generate consumer-perceivable satiety benefits.