Satiation from sensory simulation: Evaluating foods decreases enjoyment of similar foods

We demonstrate in two studies that people get more satiated on a food after repeatedly rating or choosing among similar foods shown in pictures. Repeated evaluations of food apparently have an effect similar to actual consumption—decreased enjoyment of foods that share a similar taste characteristic (i.e., sensory-specific satiety). We provide mediation evidence to show that satiation manifests because considering a food engenders spontaneous simulations of the taste of that food item, which by itself is enough to produce satiation. These findings establish sensory simulations as an important mechanism underlying satiation, and provide behavioral evidence that simple evaluations can produce sensory-specific satiety.     

The Effect of Variety and Dietary Restraint on Food Intake in Lean Young Women: A Preliminary Study

When satiety develops specific to sensory properties of food, variety leads to increased eating. The relationship between meal variety and dietary restraint was explored here in lean young women (18–20 years), classified into unrestrainers versus restrainers using the Dutch Eating Behavior Questionnaire Restrained Eating Scale. The expected variety effect obtained for unrestrainers (p < .05) but not for restrainers, despite a typical sensitivity to sensory-specific satiety and the same rate of habituation to sensory-based food responses (i.e., hedonics) across them. Unrestrainers’ eating appeared guided by hedonics (p < .05), but not restrainers’. These results suggest the potential involvement of an internal or participant characteristic, instead of an external factor, in moderating unrestrainers’ versus restrainers’ food consumption when offered a highly desired food (the favorite in the plain condition) versus less desired (but accepted) foods (presented successively with the favorite in the variety condition). Study limitations and suggestions for further research were discussed.     

Sensory-specific satiety is intact in amnesics who eat multiple meals

What is the relationship between memory and appetite? We explored this question by examining preferences for recently consumed food in patients with amnesia. Although the patients were unable to remember having eaten, and were inclined to eat multiple meals, we found that sensory-specific satiety was intact in these patients. The data suggest that sensory-specific satiety can occur in the absence of explicit memory for having eaten and that impaired sensory-specific satiety does not underlie the phenomenon of multiple-meal eating in amnesia. Overeating in amnesia may be due to disruption of learned control by physiological aftereffects of a recent meal or to problems utilizing internal cues relating to nutritional state.     

Food pleasantness affects visual selective attention

Fundamental to adaptive behaviour is the ability to select environmental objects that best satisfy current needs and preferences. Here we investigated whether temporary changes in food preference influence visual selective attention. To this end, we exploited the fact that when a food is eaten to satiety its motivational value and perceived pleasantness decrease relative to other foods not eaten in the meal, an effect termed sensory-specific satiety. A total of 26 hungry participants were fed until sated with one of two palatable foods. Before and after selective satiation, participants rated the pleasantness of the two foods and then viewed the same as stimuli on a computer screen while attention was assessed by a visual probe task. Results showed that the attentional bias for the food eaten decreased markedly from pre- to postsatiety, along with the subjective pleasantness for that food. By contrast, subjective pleasantness and attentional bias for the food not eaten did not show any such decrease. These findings suggest that the allocation of visual selective attention is flexibly and rapidly adjusted to reflect temporary shift in relative preference for different foods.     

What did I eat yesterday? Determinants of accuracy in 24-hour food memories

Large-scale diet-related epidemiological work relies on the quality of self-reported food consumption. As this epidemiological work forms the basis of knowledge of the relationship of diet to disease, it is essential that the self-reports of personal diet are understood. It is generally accepted that foods consumed are under-reported, even over as short a period as 24 hours. However, little is known about the potential systematic biases that may affect the quality of self-reported food intake. The current study examines the accuracy of memories of the consumption of snack foods eaten in the previous 24 hours and investigates factors that may bias these memories. All participants had previously participated in a randomized intervention trial to lower dietary fat intake to 20 per cent of calories. Fifty-six women (intervention and control) tasted eight snack foods in a laboratory setting. They were telephoned a day later and asked to recall the type of snack foods (M&Ms, pretzels, etc.) and the quantity of each food they consumed. Subjects in general under-reported the number of selections and the quantity of each item consumed. Women who accurately recalled an item, reported more liking for that item compared to those who forgot the item. Women currently maintaining a low-fat diet were less accurate in their recall of low-fat items than women on a high-fat diet. Low-fat eaters, however, may be slightly better at recalling how much of certain foods they consumed. Results have implications for survey research and understanding the psychological influences on reports of food consumption used in large-scale diet studies.     

Toward the reduction of population obesity: macrolevel environmental approaches to the problems of food, eating, and obesity

The authors reviewed the evidential basis of three environmental approaches to reducing population obesity: What are the effects of (a) taxing or subsidizing foods, (b) manipulating the ease of food access, and (c) restricting access to certain foods? A narrative review evaluated evidence using National Heart, Lung, and Blood Institute criteria. There was strong evidence that subsidization influences food purchases, but not necessarily food consumption or body weight. Ease of food access may influence food purchases, and possibly food intake and body weight. Data on restriction were lacking. More studies are needed to justify that altering these macro-environmental variables will necessarily reduce population obesity. A proposed conceptual model posits that the steps through environmental interventions may exert intended and unintended influences on body weight and obesity prevalence. Contemplated policy changes should weigh scientific evidence with social judgments and values concerning changes to the environment.     

Sensitization and habituation of motivated behavior in overweight and non-overweight children

The rate of habituation to food is inversely related to energy intake, and overweight children may habituate slower to food and consume more energy. This study compared patterns of sensitization, as defined by an initial increase in operant or motivated responding for food, and habituation, defined by gradual reduction in responding, for macaroni and cheese and pizza in overweight and non-overweight 8- to 12-year-old children. Non-overweight children habituated faster to both foods than overweight children (p = .03). All children recovered motivated responding for a new food (chocolate). Overweight children consumed more energy than non-overweight children (p = .0004). Children who showed a sensitization in responding consumed more food (p = .001), and sensitization moderated the effect of overweight on habituation, with slower habituation for overweight children who sensitized (p < .001). This study replicates previous data on overweight/non-overweight differences in habituation of food and energy intake, and provides new information that individual differences in sensitization and habituation of motivated responding to obtain food may be associated with a sustained motivation to eat, resulting in greater energy intake.     

Rats (Rattus norvegicus) do not prefer salted solid food

Many studies have demonstrated that when sodium-replete rats are given a choice between water and isotonic saline, they consume more of the isotonic saline. Their ingestive responses to a choice between salted and unsalted food, however, have not been studied in the same detail. Because humans consume salt in or on food rather than in pure water, this lack of information calls into question the use of the rat as the animal model for human excess salt consumption. In Experiment 1, 16 Sprague-Dawley rats were given 1-hr access to salted and unsalted foods (potato chips, peanuts, soup) commonly consumed by humans in the salted form. In each choice situation, rats consumed more of the unsalted variety of solid food. In Experiment 2, the concentration of salt in a wider variety of foods was varied. Fifteen rats were allowed a choice of a given salt concentration or the unsalted food. In no case was the salted solid food eaten in excess of the unsalted solid food, and in general, more of the unsalted solid food was eaten. In a third experiment, two groups of 8 rats were given exposure from weaning to either salted or unsalted potato chips. Three-months of exposure to salted chips or unsalted chips did not alter the rats' relative intake of salted chips. When given a choice, more unsalted chips were consumed by both groups. These experiments indicate that sodium-replete Sprague-Dawley rats generally prefer unsalted solid foods to salted ones.     

Are dietary restraint scales valid measures of acute dietary restriction? Unobtrusive observational data suggest not

The finding that dietary restraint scales predict onset of bulimic pathology has been interpreted as suggesting that dieting causes this eating disturbance, despite the dearth of evidence that these scales are valid measures of dietary restriction. The authors conducted 4 studies that tested whether dietary restraint scales were inversely correlated with unobtrusively measured caloric intake. These studies, which varied in foods consumed, settings, and populations, indicated that common dietary restraint scales were largely uncorrelated with acute caloric intake. Results suggest that these scales are not valid measures of short-term dietary restriction and imply that it may be prudent to reinterpret findings from studies thai use these scales, including those that suggest dietary restraint is a risk factor for bulimic pathology.     

The Effects of Food and Gender on Interpersonal Perceptions

Male and female subjects provided ratings of personal traits, femininity and masculinity, and total caloric consumption for a female or a male target based on the type of diet she or he had allegedly consumed. The gender associated with the foods presented for each dietary profile was manipulated. Results showed that Target Gender and Dietary Profile significantly affected impression ratings and calorie estimates. Both male and female subjects perceived male eaters and those who ate a feminine diet more favorably. Results are discussed in terms of the different underlying expectations held for males and females when food consumption is involved during the impression formation process.     

A bioinspired model of short-term satiety of hunger influenced by food properties in virtual creatures

The behavior of the human is continually changed as a consequence of various drives which human is predisposed also of your survival instinct. Among the basic drives of the human, there are the physiological needs and is precisely the hunger that motivates the food intake to get the energy that the body requires via food. The regulation of hunger allows to stop the food intake by means of the homeostatic and hedonic control which are influenced by the food properties. The process that consists of ending the food intake is known as short-term satiety and is important because it limits the amount of food intake; Otherwise, an over-consumed affect the organism functioning negatively. In this paper, we propose a conceptual model for the generation of short-term satiety behaviors based on neuroscientific evidence for virtual creatures. The conceptual model proposed is implemented in a distributed system-a virtual creature endowed with this implementation is placed in a virtual environment to analyze its behavior. The analysis shows how the virtual creature modifies its hunger level (behavior) based on food’s properties. The results show the execution of the process when the creature interacts with the environment.     

A Cognitive-Behavioral Family-Based Protocol for the Primary Presentations of Avoidant/Restrictive Food Intake Disorder (ARFID): Case Examples and Clinical Research Findings

Avoidant/restrictive food intake disorder (ARFID) is a feeding and eating disorder with evidence for distinct but overlapping presentations characterized by avoidance of eating or narrow dietary range related to poor appetite, selective eating, or fear of aversive consequences of eating. The current paper describes a flexible, cognitive-behavioral, family-oriented treatment approach that has been applied to each of these ARFID presentations within a larger partial hospitalization program (PHP) for eating disorders. We provide composite case examples for the presentations and retrospective outcome data on a sample of 81 patients treated with the protocol. Overall, patients with ARFID exhibited significant increases in body weight and the number of foods accepted, and significant decreases on measures assessing food fears, oral control behavior, anxiety, and depression. At baseline, patients with co-occurring poor appetite and selective eating exhibited significantly lower body weight than those with fear of aversive consequences, while the latter group of patients were eating significantly fewer foods and feared a larger number of foods according to parent report. Patients with the fear of aversive consequences presentation also experienced greater increases in the number of foods they were willing to eat and greater decreases in the number of foods they feared over the course of treatment relative to the other two groups. Our findings provide preliminary support for the effectiveness of our family-centered, cognitive-behavioral PHP for children and adolescents with ARFID. Future studies with more sophisticated methods, including randomized controlled designs and ARFID-specific measures, are recommended to help establish evidence-based psychosocial interventions for this clinical population.     

A further refinement of procedures addressing food selectivity

Individuals with autism and/or developmental disabilities are more likely than their typically developing peers to be food selective. Evidence‐based treatment packages for food refusal and selectivity include the use of reinforcement, escape extinction, and manipulation of antecedent events . In the current study, the variety of foods consumed by two adolescent males with food selectivity were systematically increased to include a variety of foods across all of the food groups. A changing criterion design was used to systematically increase the expectation of the amount and variety of foods that were consumed.     

Food and water intake as functions of resource consumption costs in a closed economy.

In two experiments, rats living in a closed economy were offered continuous, concurrent access to four resources: food, water, a nest, and a running wheel. Costs of consuming food and water were imposed with bar-press requirements, and the price of either one or both resources was raised. As the consumption cost increased, less was consumed in each bout of resource use. Bout frequency increased, but not sufficiently to compensate for the fall in bout size, and total intake fell. Food and water tended to be complementary resources, in that as intake of one fell with its price, intake of the other also decreased. This interaction was accounted for by the defense of the ratio of body water to lean body mass. As amount consumed decreased, increases in feed efficiency (weight gain per unit of food ingested) and the use of stored calories compensated for the reduced energy intake. There was evidence of competition between feeding and drinking at the higher costs: When both commodities were expensive, the decline in the intake of each one was greater than when only one commodity was expensive. Although the time spent nesting, running, and in unmonitored activity was adjusted when feeding or drinking took more of the rat's day, there was no particular activity that was sacrificed.     

肥胖成因的解释——基于食物奖赏研究的视角

肥胖的形成和发展受生物、心理和社会因素的共同作用,其中食物奖赏对肥胖的产生有重要的作用。食物是一种自然奖赏,它指机体天生对食物的渴望和依赖。食物奖赏包括"wanting"、"liking"以及"learningreinforcement"三个成分,每个成分由相应的神经通路表征。食物奖赏调控机体的摄食行为并以此调控体重变化。目前,关于肥胖与食物奖赏关系的理论模型主要有刺激—敏感化理论、奖赏过度理论以及奖赏不足理论。采用横断面设计、前瞻研究设计和纵向被试内重复测量设计,使用食物图片线索和直接给予美味奶昔的技术方法,人类脑成像研究从不同侧面为以上三个理论模型提供了证据。除此之外,食物奖赏还受基因的调控。目前,研究者关注较多的是多巴胺D2受体基因Taq IA rs1800497的多态性和FTO基因rs9939609的多态性对食物奖赏及体重改变的调控。     

Adolescent compliance with dietary guidelines: health and education implications

Through school-sponsored health fairs, 398 adolescents (153 males and 245 females) between the ages of 14 and 18 completed a questionnaire on their compliance with six of the U.S. Dietary Guidelines. Results indicated that adolescents report highest compliance on "eat a variety of foods" and "eat foods with adequate starch and fiber." Conversely, they indicated low compliance on "reduce sugar intake" and "reduce fat, saturated fat and cholesterol intake." Sex differences were noted on two dietary guidelines. Females reported lower compliance with respect to "maintain desirable body weight." Males, on the other hand, reported lower compliance than females on "reduce salt intake." Given the fact that the dietary guidelines of "reduce fat, saturated fat and cholesterol," "maintain desirable body weight," and "reduce salt intake" are all aimed at reducing cardiovascular risk, the low compliance reported by adolescents may have long-range health implications.     

Assessment Methods for Eating Behavior,Food Intake and Food Preferences

Abstract

A survey is provided of methods for the assessment of food intake and eating behavior in clinical and research contexts. Five methods of dietary assessment in the epidemiological tradition are presented: dietary history, 24-hour recall, 7-day recall, 7-day record and food-frequency. Behavioral measures of eating behavior, food choice, food preference and hunger are presented and studies of their reliability and validity and other methodological properties are reviewed. Methodological recommendations and suggestions for future research are provided.     

Postpartum Food Traditions of Bhutanese Refugee Women: a Qualitative Study

Bhutanese refugees represent one of Canada’s most recent immigrant populations, and little is known about their dietary traditions and habits. The purpose of this study was to improve the wellbeing and health of re-settled refugee Bhutanese women by understanding how culturally informed postpartum food choices are practiced post-migration. As part of a larger community-based participatory research project, semi-structured interviews were conducted with 12 Bhutanese refugee women. The traditional dietary choices that Bhutanese women revealed to be important in the postpartum period were organized into five themes: (1) “foods consumed as part of a regular healthy diet,” (2) “foods to regain strength and heal the body,” (3) “foods to ward off back and joint pain,” (4) “foods to promote lactation,” (5) “foods avoided due to negative effects.” Traditional foods and culturally situated beliefs in the postpartum period play a significant role in the lives of Bhutanese women. Healthcare workers in countries of re-settlement should work with the traditional health and nutritional beliefs of women in this community in order to provide optimal dietary and health recommendations.     

A systematic evaluation of food textures to decrease packing and increase oral intake in children with pediatric feeding disorders

This study examined packing (pocketing or holding accepted food in the mouth) in 3 children who were failing to thrive or had inadequate weight gain due to insufficient caloric intake. The results of an analysis of texture indicated that total grams consumed were higher when lower textured foods were presented than when higher textured foods were presented. The gram intake was related directly to levels of packing. That is, high levels of packing were associated with higher textured foods and low gram intake, and low levels of packing were associated with lower textured foods and high gram intake. All participants gained weight when texture of foods was decreased. Packing remained low during follow-up for 2 participants even when the texture of food was increased gradually over time. These data are discussed in relation to avoidance, response effort, and skill deficit.     

Formation of food aversions in cancer patients receiving repeated infusions of chemotherapy

Patients receiving emetogenic chemotherapy for cancer have been found to develop aversions to normal dietary items consumed in close temporal relation to treatment administrations. These aversions are presumed to develop via conditioning processes as demonstrated in experimental studies of food aversion learning. The present study used a prospective, longitudinal design to evaluate the possible role of conditioning in the formation of aversions to normal dietary items in women receiving adjuvant chemotherapy for breast cancer. Patients were monitored for the development of aversions to foods and beverages consumed in the 24 hr periods before and after each of eight consecutive chemotherapy infusions beginning with the initial infusion. Data on the prevalence, course, and prediction of aversions to normal dietary items are reported. These results pointed to similarities and differences between aversions formed to normal dietary items during chemotherapy treatment and aversions formed to taste stimuli during experimental conditioning studies. In addition to their theoretical significance, results also suggest possible strategies for preventing the clinical problem of aversions to normal dietary items in chemotherapy patients.