Taste and smell sensations enhance the satiating effect of both a high-carbohydrate and a high-fat meal in humans.

Published

Journal Article

The effects of meal sensory properties (tasty vs. bland) and nutrient composition [high-CHO (carbohydrate) vs. high-FAT] on hunger ratings, blood glucose and free fatty acids (FFA), taste perception, and subsequent food intake, were studied in human subjects. Aspartame and vanilla were used to augment meal palatability, yielding four isocaloric liquid meals: bland-FAT, tasty-FAT, bland-CHO, tasty-CHO. Normal-weight, nondieting young adults consumed each of the meals for breakfast on separate days. The main finding was that tasty versions of high-FAT and high-CHO meals were more satiating than nutritionally identical bland meals, as indicated by a greater decrease in hunger ratings following the tasty meals. Changes in blood glucose and FFA were related to meal nutrient composition, but not to meal sensory properties. High-CHO meals tended to be more satiating than high-FAT meals. Consumption of each of the meals produced a similar decrease in pleasantness ratings of food-related tastes. Intake of carbohydrates was significantly higher at a self-selected lunch 5.25 h following a tasty breakfast. These findings indicate that hunger is decreased to a greater extent by meals flavored with aspartame and vanilla relative to nutritionally identical, unflavored meals. The satiety-enhancing effect of oral stimulation was found for both high-FAT and high-CHO meals.

Full Text

Duke Authors

Cited Authors

  • Warwick, ZS; Hall, WG; Pappas, TN; Schiffman, SS

Published Date

  • March 1, 1993

Published In

Volume / Issue

  • 53 / 3

Start / End Page

  • 553 - 563

PubMed ID

  • 8451323

Pubmed Central ID

  • 8451323

International Standard Serial Number (ISSN)

  • 0031-9384

Digital Object Identifier (DOI)

  • 10.1016/0031-9384(93)90153-7

Language

  • eng

Conference Location

  • United States