Sensory-specific satiety

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Sensory-specific satiety is illustrated when diners at a buffet eat a larger quantity of food than those eating a single dish, even when the single dish is provided in quantities as much as the diner desires. Chinese buffet2.jpg
Sensory-specific satiety is illustrated when diners at a buffet eat a larger quantity of food than those eating a single dish, even when the single dish is provided in quantities as much as the diner desires.

Sensory specific satiety is a phenomenon that refers to the declining satisfaction generated by the consumption of a certain type of food, and the consequent renewal in appetite resulting from the exposure to a new flavour or food. [1] The energy density and nutrient composition of foods has little effect on sensory-specific satiety.

Contents

The sensory hedonic phenomenon was first described in 1956 [2] by the French physiologist Jacques Le Magnen. The term "sensory specific satiety" was coined in 1981 [3] by Barbara J. Rolls and Edmund T. Rolls. The concept illustrates the role of physical stimuli in generating appetite and, more specifically, explains the significance of taste, or food flavour in relation to hunger. [4] Besides conditioned satiety and alimentary alliesthesia, it is one of the three major phenomena of satiation. An Ingestive Classics paper on the topic has been written in conversation with Barbara J. Rolls. [5]

Studies on sensory-specific satiety

Sensory specific satiety is most commonly illustrated in the laboratory setting by offering participants a first course, as much as the participant desires. Then after a short interval offering a second course or access to a standard buffet. After the eating a first course consisting of one food, participants are less likely to select that food again if offered the same food in a second course, or to select this food again from an array presented in a buffet. The more variety offered, the more people will eat. Thus, a larger amount of food will be eaten at a buffet because the variety of foods and flavors presented renews the desire to eat (appetite) in the individual.

A study conducted by Rolls and van Duijvenvoorde in 1984 verified this process by simulating a buffet-style meal. They fed participants four courses of the same food or four courses of different foods which included sausages, bread and butter, chocolate dessert, and bananas. The results revealed a 44% increase in overall food consumption when exposed to the meals with a variety of foods. [1]

Postingestive feedback factors such as energy density and nutrient composition was theorized to affect the palatability of a food, which in turn would inhibit or facilitate sensory specific satiety. However, studies done by Birch & Deysher (1986) and B.J. Rolls et al., summarized in a paper by Raynor and Epstein, show that postingesitive feedback does not influence sensory specific satiety. Since postingestive feedback seems to have little effect on the expression of sensory specific satiety, it is probable that sensory specific satiety is more driven by external factors, such as the sensory properties of the food, than internal factors. In other words, the study suggested that energy density and nutrient composition of foods has little effect on sensory-specific satiety. [1]

Obesity in relation to sensory specific satiety

Studies have shown that eating a limited variety of foods can result in monotony effects, which some have termed "long-term sensory-specific satiety". [6] By continuing to eat similar meals, a dieter can reduce their overall food intake and use sensory specific satiety as a tool for weight loss. In contrast, eating a large variety of foods is thought to be a driver of overconsumption with potential links to obesity because of the stimulation of appetite from diverse foods. [5] Foods which are high in energy density do not produce a greater level of sensory specific satiety than foods which are low in energy density. [7]

Age in relation to sensory specific satiety

Sensory specific satiety varies depending on age, with older adults experiencing decreased sensory specific satiety and adolescents experiencing enhanced effects. [8] In a study focusing on age in sensory specific satiety, it was hypothesized that the degree of sensory specific satiety is affected by age due to the slow sensory loss experienced by people as they age. [8] It was predicted that due to sensory impairment with ageing, older people might tend towards consuming a monotonous diet since foods are experienced as less pleasantness resulting from blunted sensory acuity. However, it was shown that the decline in sensory specific satiety observed in ageing was not linked to sensory loss; instead, there is an unclear cognitive process that relates to decline in sensory specific satiety that may reflect an overall desire in appetite with ageing compared to adolescents. [8]

Related Research Articles

<span class="mw-page-title-main">Eating</span> Ingestion of food

Eating is the ingestion of food. In biology, this is typically done to provide a heterotrophic organism with energy and nutrients and to allow for growth. Animals and other heterotrophs must eat in order to survive — carnivores eat other animals, herbivores eat plants, omnivores consume a mixture of both plant and animal matter, and detritivores eat detritus. Fungi digest organic matter outside their bodies as opposed to animals that digest their food inside their bodies.

<span class="mw-page-title-main">Appetite</span> Desire to eat food

Appetite is the desire to eat food items, usually due to hunger. Appealing foods can stimulate appetite even when hunger is absent, although appetite can be greatly reduced by satiety. Appetite exists in all higher life-forms, and serves to regulate adequate energy intake to maintain metabolic needs. It is regulated by a close interplay between the digestive tract, adipose tissue and the brain. Appetite has a relationship with every individual's behavior. Appetitive behaviour also known as approach behaviour, and consummatory behaviour, are the only processes that involve energy intake, whereas all other behaviours affect the release of energy. When stressed, appetite levels may increase and result in an increase of food intake. Decreased desire to eat is termed anorexia, while polyphagia is increased eating. Dysregulation of appetite contributes to ARFID, anorexia nervosa, bulimia nervosa, cachexia, overeating, and binge eating disorder.

Satiety is a state or condition of fullness gratified beyond the point of satisfaction, the opposite of hunger. Following satiation, satiety is a feeling of fullness lasting until the next meal. When food is present in the GI tract after a meal, satiety signals overrule hunger signals, but satiety slowly fades as hunger increases.

Specific dynamic action (SDA), also known as thermic effect of food (TEF) or dietary induced thermogenesis (DIT), is the amount of energy expenditure above the basal metabolic rate due to the cost of processing food for use and storage. Heat production by brown adipose tissue which is activated after consumption of a meal is an additional component of dietary induced thermogenesis. The thermic effect of food is one of the components of metabolism along with resting metabolic rate and the exercise component. A commonly used estimate of the thermic effect of food is about 10% of one's caloric intake, though the effect varies substantially for different food components. For example, dietary fat is very easy to process and has very little thermic effect, while protein is hard to process and has a much larger thermic effect.

A negative-calorie food is food that supposedly requires more food energy to be digested than the food provides. Its thermic effect or specific dynamic action—the caloric "cost" of digesting the food—would be greater than its food energy content. Despite its recurring popularity in dieting guides, there is no evidence supporting the idea that any food is calorically negative. While some chilled beverages are calorically negative, the effect is minimal and requires drinking very large amounts of water, which can be dangerous, as it can cause water intoxication.

<span class="mw-page-title-main">Underweight</span> Below a weight considered healthy

An underweight person is a person whose body weight is considered too low to be healthy. A person who is underweight is malnourished.

<span class="mw-page-title-main">Peptide YY</span> Peptide released from cells in the ileum and colon in response to feeding

Peptide YY (PYY), also known as peptide tyrosine tyrosine, is a peptide that in humans is encoded by the PYY gene. Peptide YY is a short peptide released from cells in the ileum and colon in response to feeding. In the blood, gut, and other elements of periphery, PYY acts to reduce appetite; similarly, when injected directly into the central nervous system, PYY is also anorexigenic, i.e., it reduces appetite.

<span class="mw-page-title-main">Palatability</span>

Palatability is the hedonic reward provided by foods or drinks that are agreeable to the "palate", which often varies relative to the homeostatic satisfaction of nutritional and/or water needs. The palatability of a dish or beverage, unlike its flavor or taste, varies with the state of an individual: it is lower after consumption and higher when deprived. It has increasingly been appreciated that this can create a hunger that is independent of homeostatic needs.

Fibre supplements are considered to be a form of a subgroup of functional dietary fibre, and in the United States are defined by the Institute of Medicine (IOM). According to the IOM, functional fibre "consists of isolated, non-digestible carbohydrates that have beneficial physiological effects in humans".

Hunger is a sensation that motivates the consumption of food. The sensation of hunger typically manifests after only a few hours without eating and is generally considered to be unpleasant. Satiety occurs between 5 and 20 minutes after eating. There are several theories about how the feeling of hunger arises. The desire to eat food, or appetite, is another sensation experienced with regard to eating.

<span class="mw-page-title-main">Weight management</span> Techniques for maintaining body weight

Weight management refers to behaviors, techniques, and physiological processes that contribute to a person's ability to attain and maintain a healthy weight. Most weight management techniques encompass long-term lifestyle strategies that promote healthy eating and daily physical activity. Moreover, weight management involves developing meaningful ways to track weight over time and to identify the ideal body weights for different individuals.

Research into food choice investigates how people select the food they eat. An interdisciplinary topic, food choice comprises psychological and sociological aspects, economic issues and sensory aspects.

Conditioned satiety is one of the three known food-specific forms of suppression of appetite for food by effects of eating, along with alimentary alliesthesia and sensory-specific satiety. Conditioned satiety was first evidenced in 1955 in rats by the late French physiologist professor Jacques Le Magnen. The term was coined in 1972 by professor David Allenby Booth. Unlike the other two sorts of stimulus-specific satiety, this phenomenon is based on classical conditioning but is distinct from conditioned taste aversion (CTA) in its dependence on internal state towards the end of a meal.

<span class="mw-page-title-main">Eating disorders and memory</span> Memory impairments linked to eating disorders

Many memory impairments exist as a result from or cause of eating disorders. Eating disorders (EDs) are characterized by abnormal and disturbed eating patterns that affect the lives of the individuals who worry about their weight to the extreme. These abnormal eating patterns involve either inadequate or excessive food intake, affecting the individual's physical and mental health.

Ingestive behaviors encompass all eating and drinking behaviors. These actions are influenced by physiological regulatory mechanisms; these mechanisms exist to control and establish homeostasis within the human body. Disruptions in these ingestive regulatory mechanisms can result in eating disorders such as obesity, anorexia, and bulimia.

Satiety value is the degree at which food gives a human the sense of food gratification, the exact contrast feeling of hunger. The concept of the Satiety Value and Satiety Index was developed by Australian researcher and doctor, Susanna Holt. Highest satiety value is expected when the food that remains in the stomach for a longer period produces greatest functional activity of the organ. Limiting the food intake after reaching the satiety value helps reduce obesity problems.

Hedonic hunger or hedonic hyperphagia is the "drive to eat to obtain pleasure in the absence of an energy deficit". Particular foods may have a high "hedonic rating" or individuals may have increased susceptibility to environmental food cues. Weight loss programs may aim to control or to compensate for hedonic hunger. Therapeutic interventions may influence hedonic eating behavior.

Expected satiety is the amount of relief from hunger that is expected from a particular food. It is closely associated with expected satiation which refers to the immediate fullness that a food is expected to generate.

The Cannon-Washburn Hunger Experiment was conducted in 1912 by American physiologist Walter Cannon and his colleague, graduate student A.L. Washburn. This experiment investigated the physiological mechanisms of hunger by examining the relationship between stomach contractions and the sensation of hunger. The results of the study provided early evidence for the role of the stomach in hunger regulation and helped establish a foundation for modern research on appetite control. The experiment was groundbreaking in its approach, combining objective physiological measurements with subjective experience reports, and marked a significant step forward in the scientific understanding of hunger mechanisms.

<span class="mw-page-title-main">Hyperpalatable food</span> Food that triggers the brains reward system

Hyperpalatable food (HPF) combines high levels of fat, sugar, sodium, and/or carbohydrates to trigger the brain's reward system, encouraging excessive eating. The concept of hyperpalatability is foundational to ultra-processed foods, which are usually engineered to have enjoyable qualities of sweetness, saltiness, or richness. Hyperpalatable foods can stimulate the release of metabolic, stress, and appetite hormones that play a role in cravings and may interfere with the body's ability to regulate appetite and satiety.

References

  1. 1 2 3 Raynor H, Epstein L. Dietary Variety, Energy Regulation, and Obesity. Psychological Bulletin 2001; 127: 325-341. full text
  2. ↑ Le Magnen J. Hyperphagie provoquée chez le Rat blanc par altération du mécanisme de satiété périphérique. Comptes Rendus des Séances de la Société de Biologie (Paris) 1956; 150(1): 32–35.
  3. ↑ Rolls BJ, Rolls ET, Rowe EA, Sweeney K. Sensory specific satiety in man. Physiol Behav. 1981;27(1):137-42.
  4. ↑ Gray P. 2007. Psychology. Fifth Edition. Worth Publishers. table of contents Archived 2011-03-03 at the Wayback Machine
  5. 1 2 "Society for the Study of Ingestive Behavior".
  6. ↑
    • Raynor HA, Niemeier HM, Wing RR. Effect of limiting snack food variety on long-term sensory-specific satiety and monotony during obesity treatment. Eating Behaviors 2006; 7(1):1-14. abstract
  7. ↑ Rolls BJ, Van Duijvenvoorde PM, Rowe EA. Variety in the diet enhances intake in a meal and contributes to the development of obesity in the rat. Physiology & Behavior 1983; 31(1):21-7. abstract
  8. 1 2 3 Rolls BJ, McDermott TM. Effect of age on sensory-specific satiety. Am J Clin Nutr 1991; 54(6): 988-996. abstract
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