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 429412
Title Susceptibility to Overeating Affects the Impact of Savory of Sweet Drinks on Satiation, Reward, and Food Intake in Nonobese Women
Author(s) Finlayson, G.; Bordes, I.; Griffioen-Roose, S.; Graaf, C. de; Blundell, J.E.
Source The Journal of Nutrition 142 (2012). - ISSN 0022-3166 - p. 125 - 130.
DOI http://dx.doi.org/10.3945/jn.111.148106
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) 3-factor eating questionnaire - sensory specific satiety - monosodium glutamate - energy-intake - reinforcing value - appetite control - explicit liking - human obesity - weight-gain - body-weight
Abstract Taste is involved in food preference and choice, and it is thought that it can modulate appetite and food intake. The present study investigated the effect of savory or sweet taste on satiation, reward, and food intake and according to individual differences in eating behavior traits underlying susceptibility to overeating. In a crossover design, 30 women (BMI = 22.7 ± 2.3; age = 21.9 ± 2.6 y) consumed a fixed energy preload (360 kJ/g) with a savory, sweet, or bland taste before selecting and consuming items from a test meal ad libitum. Sensations of hunger were used to calculate the satiating efficiency of the preloads. A computerized task was used to examine effects on food reward (explicit liking and implicit wanting). The Three Factor Eating Questionnaire was used to compare individual differences in eating behavior traits. Satiation and total food intake did not differ according to preload taste, but there was an effect on explicit liking and food selection. The savory preload reduced liking and intake of high-fat savory foods compared to sweet or bland preloads. The eating behavior trait disinhibition interacted with preload taste to determine test meal intake. Higher scores were associated with increased food intake after the sweet preload compared to the savory preload. Independent of preload taste, disinhibition was associated with lower satiating efficiency of the preloads and enhanced implicit wanting for high-fat sweet food. Savory taste has a stronger modulating effect on food preference than sweet or bland taste and may help to preserve normal appetite regulation in people who are susceptible to overeating.
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