Search results for "Sensory-specific satiety"
showing 6 items of 6 documents
Satiety in face of variety: On sensory-specific satiety and perceived food variety
2013
Sensory-specific satiety (SSS) is the relative decrease in sensory pleasure derived from a specific food or drink with its consumption. Such satiation does not require ingestion, but hinges on exposure to a given flavour. As it affects meal termination, it is important in determining overall intake. Variety in a meal or dish undermines SSS and promotes consumption of the meal. In the present study, the hypothesis that the mere presentation and suggestion of food variety can undermine SSS was examined in a sample of 92 undergraduate students. All participants ate several bite-sized servings of a test food to induce SSS, but participants in the experimental group were shown another food durin…
Hedonic sensations implicated in the control of human food intake : alimentary alliesthesia and sensory-specific satiety
2011
The control of food intake is a complex and multifactorial process controlled by the CNS. It is implicated in the regulation of body weight and the supply of energy substrates, as well as the supply of a panoply of nutrients to cover the specific needs of the organism. Among all the factors involved, hedonic sensations play an important role in guiding food selection and limitation of intake. The theoretical section of this thesis takes into account the physio-anatomical aspects of the control of food intake, in particular sensory pleasure and its evaluation, within the framework of the three principal hedonic phenomena: Conditioned Satiety (CS), Alimentary alliesthesia (AA) and sensory-spe…
Hedonic sensations implicated in the control of human food intake : alimentary alliesthesia and sensory-specific satiety
2011
The control of food intake is a complex and multifactorial process controlled by the CNS. It is implicated in the regulation of body weight and the supply of energy substrates, as well as the supply of a panoply of nutrients to cover the specific needs of the organism. Among all the factors involved, hedonic sensations play an important role in guiding food selection and limitation of intake. The theoretical section of this thesis takes into account the physio-anatomical aspects of the control of food intake, in particular sensory pleasure and its evaluation, within the framework of the three principal hedonic phenomena: Conditioned Satiety (CS), Alimentary alliesthesia (AA) and sensory-spe…
Sensory-specific satiety with simple foods in humans: no influence of BMI?
2007
Olfacto-gustatory sensory-specific satiety plays an important role in the termination of food ingestion. A defect in this mechanism, by increasing food intake, could be a factor in development of overweight. The present study was conducted to explore whether sensory-specific satiety in the overweight may be different from that in normal-weight subjects. 144 subjects (half men, half women; age range: 17–62 years; BMI range: 17–39 kg m−2). Olfactory pleasure (OP) and flavor pleasure (FP) were evaluated before and after ingestion of a single chosen food. Six foods from three classes were offered: cucumber and tomato, pineapple and banana, and peanut and pistachio. According to the subjects' pr…
Acute partial sleep deprivation increases food intake in healthy young men.
2011
Meeting Abstract ; ISI:000288862900129; International audience
Sensory-specific satiety for a food is unaffected by the ad libitum intake of other foods during a meal. Is SSS subject to dishabituation?
2012
Sensory-specific satiety (SSS) is defined as a decrease in the pleasantness of a specific food that has just been eaten to satiation, while other non-eaten foods remain pleasant. The objectives of this study were the following: (1) to investigate whether SSS for a food is affected by the ad libitum intake of other foods presented sequentially during a meal, (2) to compare the development of SSS when foods are presented simultaneously or sequentially during a meal, and (3) to examine whether SSS is modified when foods are presented in an unusual order within a meal. Twelve participants participated in three tasting sessions. In session A, SSS for protein-, fat- and carbohydrate-rich sandwich…