Maximising satiety through manipulating expectations sensory quality and nutrient content.

通过控制感官质量和营养成分的期望来最大化饱腹感。

• 批准号: BB/H004645/1
• 负责人: Martin Yeomans
• 金额: $ 68.77万
• 依托单位: University of Sussex
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2010
• 资助国家: 英国
• 起止时间: 2010 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FH004645%2F1
• 关键词: Maximising; satiety; through; manipulating; expectations

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.

了解促进饱腹感的过程，从而降低暴饮暴食的风险以及随之而来的积极能量平衡，对于我们未来应对全球肥胖发病率上升的能力至关重要。饱腹感的传统观点是，进食后食欲的抑制是由于摄入营养物质的生理效应引起的。然而，虽然很明显营养素确实会产生饱腹感信号，但饱腹感的许多方面不能简单地解释为营养素摄入的影响。例如，作为饮料摄入的营养素产生弱饱腹感，而不同液体环境（汤）中的营养素产生强饱腹感。这意味着，营养物质被消耗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食物如何填充的期望可能会改变饱腹感的程度。因此，饮料可能是在期望减少口渴而不是饱腹感的情况下被消耗的，从而导致未能将由饮料营养素产生的生理饱腹感线索归因于实际饮料产品。相反，如果期望食物会导致强烈的饱腹感，这可能会导致比没有期望的情况下相同营养素产生的食欲更大的抑制。我们实验室的初步数据与这一观点一致：当在与饱腹感一致的情况下食用蛋白质时，蛋白质比单独食用蛋白质更有效地抑制食欲。这项研究建立在这一发现的基础上，在一个3阶段的计划，旨在测试的原则，期望与生理线索相互作用，以修改饱腹感，从而直接消费者行为。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蛋白质在零食和早餐中的饱腹感。这些实验将首先确定有效的期望操纵，然后检查它们对饱腹感的影响，无论是在第一次遇到产品还是在重复消费之后。为了确保结果与现实生活中的行为一致和相关，单独的研究将使用更多的控制饮食的实验室测试和更多的自然主义研究，在准餐厅环境中进行。这一为期2年的阶段的结果将是对预期可能与摄食后线索相互作用以产生饱腹感的概念的明确测试。这些期望如何改变实际的生理饱腹感反应将在第二阶段进行测试，该阶段研究期望-营养相互作用如何改变饱腹感激素的释放。与第1阶段一样，这些影响将进行严格测试，并作为重复消费的结果了解产品的功能。最后，第3阶段通过研究延长家庭消费产品的影响来探索这些发现对食品开发的效用，这些产品旨在通过期望和营养成分的组合产生最大的饱腹感。将对第1阶段和第2阶段开发的零食和早餐产品进行单独的家庭消费者试验，结果指标将包括消费高饱腹感产品对整体能量摄入的影响，以及消费者对产品的可接受性和未来购买意愿的评价。该计划的总体成果将是第一次详细评估消费者期望和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新的设计规则，用于开发产生消费者可感知饱腹感益处的未来食品。

项目成果

Assimilation of healthy and indulgent impressions from labelling influences fullness but not intake or sensory experience

从标签中吸收健康和放纵的印象会影响饱腹感，但不会影响摄入量或感官体验

• DOI: 10.1186/s13411-015-0038-9
• 发表时间: 2015
• 期刊: Flavour
• 作者: Hovard P

Expected effects of food consumption are not influenced by motivational state

食物消费的预期效果不受动机状态的影响

• DOI: 10.1016/j.appet.2014.06.059
• 发表时间: 2014
• 期刊: Appetite
• 影响因子: 5.4
• 作者: Chambers L

Satiety expectations in a real-world setting

现实环境中的饱腹感期望

• DOI: 10.1016/j.appet.2012.05.050
• 发表时间: 2012
• 期刊: Appetite
• 影响因子: 5.4
• 作者: Chambers L

Manipulating the sensory properties and labelling of a beverage preload to enhance satiety

控制饮料预装量的感官特性和标签以增强饱腹感

• DOI: 10.1016/j.appet.2011.05.140
• 发表时间: 2011
• 期刊: Appetite
• 影响因子: 5.4
• 作者: Chambers L

Can the satiating power of a high energy beverage be improved by manipulating sensory characteristics and label information?

• DOI: 10.1016/j.foodqual.2012.08.008
• 发表时间: 2013-04-01
• 期刊: FOOD QUALITY AND PREFERENCE
• 影响因子: 5.3
• 作者: Chambers, Lucy;Ells, Harvey;Yeomans, Martin R.
• 通讯作者: Yeomans, Martin R.