Pouvoir choisir son aliment : quel impact sur le plaisir de manger et sa consommation ?

International audienceIntroduction et but de l’étude Chaque jour, tout individu est confronté à de nombreux choix alimentaires, de l’acte d’achat jusqu’à la situation de consommation. Il a déjà été démontré qu’un aliment était davantage apprécié quand l’individu pouvait le choisir et que le niveau d’appréciation d’un aliment influençait la quantité consommée. Les objectifs de cette étude ont été de tester : 1. l’influence du choix d’un aliment sur le plaisir de le manger et la quantité consommée, 2. l’influence de la diversité sensorielle entre des produits proposés sur la prise alimentaire. Matériel et méthodes Deux études de protocole identique différant selon les espace-produits ont été réalisées : la première a porté sur 12 purées de pommes variant uniquement selon la texture ; la seconde sur un univers de 12 desserts variant selon plusieurs dimensions sensorielles (texture, couleur, saveur…). Pour chaque étude, 80 volontaires ont été recrutés. Ils ont participé à 3 séances hebdomadaires à l’heure du déjeuner aux cours desquelles un même plat a été servi en amont de la consommation du dessert. Lors de la première séance, les sujets ont attribué une note d’appréciation à chacun des 12 produits. Trois produits d’appréciation similaire ont alors été sélectionnés pour chaque individu. Lors des 2 séances suivantes, chaque sujet a dû choisir un dessert à consommer ad libitum parmi les 3 produits proposés (séance Choix) ou a dû consommer ad libitum un produit imposé parmi les 3 sélectionnés (séance Non-Choix). À chaque séance, les sujets ont attribué une note d’appréciation du dessert consommé et ont évalué leur satisfaction pour le déroulement de la séance ; les quantités consommées ont été également mesurées. Résultats et Analyse statistique Dans les deux études, les notes hédoniques des desserts choisis étaient significativement supérieures en situation de choix qu’en situation de non-choix (étude 1 :p<0,001; étude 2: p = 0,02). Les volontaires étaient significativement plus satisfaits des séances de choix (étude 1 : p = 0,03 ; étude 2 : p = 0,01). Dans l’étude 1, la prise alimentaire n’était pas significativement différente entre les deux situations alors qu’elle était significativement supérieure en situation de choix dans l’étude 2 (p = 0,003). Conclusion Lorsque les individus peuvent choisir un aliment pendant leur repas, leur plaisir de manger est augmenté, que ce soit sur l’appréciation du produit choisi ou la satisfaction de l’ensemble du repas. Ce résultat serait associé à une augmentation de la quantité consommée si le choix porte entre des produits dont les différences oro-sensorielles sont importantes. Donner la possibilité de choisir son aliment parmi d’autres pourrait donc être un levier efficace pour inciter les individus à manger des aliments sous-consommés

Providing choice and/or variety on vegetables: What impact on food intake?

On the one hand, a choice situation gives an individual a sense of freedom, autonomy and control over the environment, which triggers higher intrinsic motivation and higher satisfaction (Deci and Ryan, 1985). Indeed, it has been demonstrated that a choice situation elicits higher food intake in a meal context (Rohlfs Domínguez et al., 2013; Parizel et al., 2015). On the other hand, providing variety has been demonstrated to enhance food intake. Rolls et al. (1981) argued that providing variety during a meal prevents the onset of specific sensory satiation which refers to the declining satisfaction generated by the monotonous consumption of a certain food. However, in an out-of-home catering situation, it frequently occurs that people face both a “choice” and “variety” situation. People can often select their menu among several proposals and are also allowed to combine several alternatives for the same dish (e.g., selecting two side dishes for the main course).The present experiment aims at comparing the impact of choice and/or variety on food intake. Sixty normal weight participants were recruited under the condition that they equally liked three recipes of vegetables (green beans with butter, zucchinis with olive oil, spinach with cream). Volunteers participated in four sessions at lunch time. In the no choice/no variety condition, volunteers were randomly assigned one vegetable recipe. In the no choice/variety condition, volunteers were served with the three vegetable recipes. In the choice/no variety condition, volunteers were asked to choose only one vegetable recipe among the three presented. In the choice/variety condition, volunteers were free to choose as many vegetable recipes as they wanted. For all conditions, participants were allowed to eat as much as they desired.Results still under analysis allowed to decipher the impact of choice versus variety and to reveal synergy between these two factors on food intake

Having a choice: does it influence pleasantness and food intake?

Having a choice: does it influence pleasantness and food intake?. 6. European conference on sensory and consumer research: a sense of lif

Providing choice and/or variety during a meal: Impact on vegetable liking and intake

International audienceOut-of-home catering services frequently offer consumers the opportunity to choose their foods from among different proposals and/or provide consumers with a variety of food. The aim of the present study was to assess the impact of choice and/or variety on food liking and food intake. Fifty-nine normal weight adults were recruited under the condition that they equally liked three vegetable recipes (green beans with butter, zucchinis with olive oil, spinach with cream). Volunteers participated in four sessions at lunch time. In the no-choice/no-variety condition, volunteers were served one dish randomly selected from among the three. In the no-choice/variety condition, volunteers were served all three dishes. In the choice/no-variety condition, participants chose one dish from among the three dishes. In the choice/variety condition, volunteers chose as many dishes as they desired from among the three dishes. Results showed that providing choice increased vegetable liking and vegetable intake, while offering a variety of vegetables only increased their liking. No synergy effect between choice and variety was observed on vegetable liking and vegetable intake (i.e. the effect in the choice/variety condition was not significantly higher than the effects in no-choice/variety and the choice/no-variety conditions)

In vitro digestion of short-dough biscuits enriched in proteins and/or fibres using a multi-compartmental and dynamic system (2): Protein and starch hydrolyses

International audienceThe influence of protein and/or fibre enrichment on the nutritional properties of biscuits was studied in terms of proteolysis and amylolysis. Biscuits were digested using a multi-compartmental and dynamic system that simulates the main physiological digestive functions of the upper tract of healthy adult humans: the TIM-1. A control biscuit and three biscuits enriched in proteins and/or fibres were digested under the same conditions. Samples were collected in each compartment of the TIM-1 (stomach, duodenum, jejunum and ileum) at different times of digestion and analysed in terms of proteolysis and amylolysis. Results indicate that both formulation and processing impacted the digestive fate of the biscuits. Incorporating proteins or fibres in biscuits lowered or delayed proteolysis. Moreover a protein-plus-fibre additional or synergic effect was observed. Biscuits enriched in proteins and/or fibres displayed a higher amylolysis degree than the control biscuit, probably due to lower starch amounts and higher gelatinization degrees

Expected satiation alone does not predict actual intake of desserts

The degree to which consumers expect foods to satisfy hunger, referred to as expected satiation, has been reported to predict food intake. Yet this relationship has not been established precisely, at a quantitative level. We sought to explore this relationship in detail by determining whether expected satiation predicts the actual intake of semi-solid desserts. Two separate experiments were performed: the first used variations of a given food (eight apple purées), while the second involved a panel of different foods within a given category (eight desserts). Both experiments studied the consumption of two products assigned to volunteers based on their individual liking and expected satiation ratings, given ad libitum at the end of a standardised meal. A linear model was used to find predictors of food intake and included expected satiation scores, palatability scores, BMI, age, sex, TFEQ-R, TFEQ-D, water consumption during the meal, reported frequency of eating desserts, and reported frequency of consuming tested products as explanatory variables. Expected satiation was a significant predictor of actual food intake in both experiments (apple purée: F(1,97) = 18.60, P < .001; desserts: F(1,106) = 9.05, P < .01), along with other parameters such as product palatability and the volunteers’ age, sex and food restriction (variation explained by the model/expected satiation in the experiments: 57%/23% and 36%/17%, respectively). However, we found a significant gap between expected and actual consumption of desserts, on group and on individual level. Our results confirm the importance of expected satiation as a predictor of subsequent food intake, but highlight the need to study individual consumption behaviour and preferences in order to fully understand the role of expected satiation

Tailored formulation of biscuits enriched in proteins and/or fibres

Tailored formulation of biscuits enriched in proteins and/or fibres. 6. International Dietary Fibre Conference 2015 (DF15

Assimilation and contrast are on the same scale of food anticipated-experienced pleasure divergence

Consumption of a product is preceded by an anticipation of its qualities by the consumer, which can itself modify the consumption experience. Improved knowledge of anticipation would allow better manipulation of it, for example to enhance the acceptance of healthier foods. According to the Assimilation-Contrast theory, the size of anticipation-reality divergence determines how anticipation influences consumers' satisfaction. For small divergences, experienced pleasure is the same as the anticipated pleasure (Assimilation); for large ones, the effect of surprise provokes an even larger discordance with that which was anticipated (Contrast). Few studies have attempted to observe both effects simultaneously, or to consider the anticipation-reality divergence quantitatively rather than qualitatively; these were the study's objectives. A range of 10 flavored drinks was developed to vary progressively in intensity. Ninety healthy young men consumed samples during two separate sessions. In session 1, hedonic and sensory scores of all drinks were recorded during blind tasting. In session 2, three drinks were chosen as references for taste intensity, and associated with neutral symbols that served as labels. Subjects then consumed 36 drink samples, each one bearing a label. For half of the samples drinks did not correspond to labels, creating a range of anticipation-reality divergence. By predicting session 2 scores using linear modeling with sessicin 1 blind ratings as input, it was confirmed that both Assimilation and Contrast effects on hedonic ratings were present (Assimilation (t(89) = 5.645, p < 0.0001) and Contrast (t(89)= 3.186, p = 0.002 or t(89) = 2.494, p = 0.015, depending on the drink-label combination)). This study was the first to position Assimilation and Contrast within a quantitative context using controlled divergence variation rather than products froth distinct categories