Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 429409
Title Taste of a 24-h diet and its effect on subsequent food preferences and satiety
Author(s) Griffioen-Roose, S.; Hogenkamp, P.S.; Mars, M.; Finlayson, G.; Graaf, C. de
Source Appetite 59 (2012). - ISSN 0195-6663 - p. 1 - 8.
DOI http://dx.doi.org/10.1016/j.appet.2012.03.013
Department(s) Chair Sensory Science and Eating Behaviour
Chair Nutrition and Health over the Lifecourse
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) sensory-specific satiety - flavor preferences - protein - humans - appetite - liking - meal - consumption - ingestion - consumers
Abstract The objective of this study was to investigate the effect of taste of a 24-h diet on subsequent food preferences (food choice and intake of specific food categories) and satiety. We used a crossover design, consisting of a 24-h fully controlled dietary intervention, during which 39 healthy subjects consumed diets that were predominantly sweet tasting, savory tasting, or a mixture. The diets were similar in energy content, macronutrient composition, and number of different products used. Following the intervention an ad libitum lunch buffet was offered the next day, consisting of food items differing in taste (sweet/savory) and protein content (low/high) and intake was measured. The results showed that the taste of the diet significantly altered preference for food according to their taste properties (p <0.0001); after the savory diet, intake of sweet foods was higher than of savory foods. After the sweet diet, savory foods tended to be preferred (p = 0.07). No interaction was seen between the taste of the diet and food preference according to their protein content (p = 0.67). No differences in total energy intake (kJ) at the ad libitum lunch buffet were observed (p = 0.58). It appears that in healthy subjects, taste of a 24-h diet largely affects subsequent food preferences in terms of sensory appetite, whereby savory taste exerts the strongest modulating effect. Taste of a 24-h diet has no effect on macronutrient appetite.
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