Chambers, C.

Ells, Harvey

Yeomans, M.R.

Cues present at the time of eating will predict the likely consequence of consuming a food. Satiety-relevant cues are likely to prepare the digestive system for the delivery of nutrients and might optimize nutrient processing. This study tested the idea that presenting a high energy beverage under conditions that generated strong expectations of satiety would enhance the satiating effects of its nutrients. The conditions under test were the beverage’s sensory quality and the information present on the beverage’s bottle. Forty-eight women participated in two days of satiety testing using a preload paradigm. On both days 90min prior to a test lunch participants consumed a fruit yoghurt beverage; on one day this was a high energy version and on the other a low energy version (energy as within subject factor). Participants received these beverages either thickened with added creamy flavours or thinner less creamy versions, and either with or without labelled messages about the satiating power of the beverage consistent with the actual energy content (sensory context and labelled information as between subject factors). It was predicted that the high energy beverage would be most satiating when presented in a way that generated the strongest satiety expectations: when it tasted thick and creamy and was labelled with a high satiety message. Energy consumed at the test lunch and appetite ratings were used to assess satiety responses to the beverages. The extent to which the high energy beverage was satiating was dependent on its sensory quality: after consuming the beverage in a thick and creamy context participants reporting enhanced fullness and consumed significantly less of the dessert presented at the test lunch. Providing labelled information about the satiating power of the beverages had no impact on sensations of appetite or intake at the test lunch. Sensory cues and not explicit labelled information present at the time of consumption can influence the satiating power of a high energy beverage

Can the satiating power of a high energy beverage be improved by manipulating sensory characteristics and label information?

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