Expected satiety

Expected satiety is the amount of relief from hunger that is expected from a particular food.

One estimate in the United Kingdom suggested that there may be a six-fold difference in foods commonly consumed when they are compared calorie for calorie. This range of variation is important because expected satiety is thought to be a good predictor of food choice and an excellent predictor of self-selected portion sizes.

Some researchers suggest that expected satiety is an important mediator of energy intake. They argue that within-meal events (immediate feedback, e.g., gastric stretch) play a relatively minor role and that meal size is largely determined by decisions about portion size, before a meal begins. Consistent with this proposition, observational studies show that 'plate cleaning' is extremely common, that humans tend to plan their meal size in advance, and that ad libitum eating is relatively rare.

Measurement

Selecting a portion in a measure of expected satiety

Measurement uses an approach based on a 'method of constant stimuli'. A conceptually similar alternative is to use a 'method of adjustment'. Participants are shown a picture of a standard food next to a picture of a comparison food. Participants change the size of the comparison portion using keyboard responses.

Determinants

Expectations about the effects of a food are learned over time. It would appear that the expected satiety and expected satiation of foods increases as they become familiar.

Subtle changes to the flavor or texture of food can have a marked effect. Expected satiation may be higher in foods that have a higher protein content, and in those that require more chewing and that are eaten slowly. Expected satiety and expected satiation of foods may be influenced by their perceived weight.

See also

References

  1. ↑ Brunstrom, J.M. (2008). "Measuring 'expected satiety' in a range of common foods using a method of constant stimuli". Appetite. 51 (3): 604–614. doi:10.1016/j.appet.2008.04.017. PMID 18547677. S2CID 24318905.
  2. ↑ Brunstrom, J.M. (2012). "How many calories are on our plate? Expected fullness, not liking, determines meal-size selection". Obesity. 17 (10): 1884–1890. doi:10.1038/oby.2009.201. PMID 19543204.
  3. ↑ Brunstrom, J.M. (2014). "Mind over platter: pre-meal planning and the control of meal size in humans". International Journal of Obesity. 38 (Suppl 1): S9–12. doi:10.1038/ijo.2014.83. PMC 4105578. PMID 25033963.
  4. ↑ Forde, C.G. (2015). "Expected Satiety: Application to weight management and understanding energy selection in humans". Current Obesity Reports. 4 (1): 131–140. doi:10.1007/s13679-015-0144-0. PMC 4881812. PMID 26627096.
  5. ↑ Wansink, B. (2014). "The clean plate club: about 92% of self-served food is eaten". International Journal of Obesity. 39 (2): 371–374. doi:10.1038/ijo.2014.104. PMID 24946909.
  6. ↑ Wilkinson, L.L. (2012). "Computer-based assessments of expected satiety predict behavioural measures of portion-size selection and food intake". Appetite. 59 (3): 933–938. doi:10.1016/j.appet.2012.09.007. PMID 22989621. S2CID 11942486.
  7. ↑ Fay, S. (2011). "What determines real-world meal size? Evidence for pre-meal planning" (PDF). Appetite. 56 (2): 284–289. doi:10.1016/j.appet.2011.01.006. PMID 21232568. S2CID 32092114.
  8. ↑ Brunstrom, J.M. (2008). "Measuring 'expected satiety' in a range of common foods using a method of constant stimuli". Appetite. 51 (3): 604–614. doi:10.1016/j.appet.2008.04.017. PMID 18547677. S2CID 24318905.
  9. ↑ Brunstrom, J.M. (2009). "How many calories are on our plate? Expected fullness, not liking, determines meal-size selection". Obesity. 17 (10): 1884–1890. doi:10.1038/oby.2009.201. PMID 19543204.
  10. ↑ Brunstrom, J.M. (2009). "Conditioning 'fullness expectations' in a novel dessert". Appetite. 52 (3): 780–783. doi:10.1016/j.appet.2009.02.009. PMID 19501781. S2CID 31078385.
  11. ↑ Irvine, M. (2012). "Increased familiarity with eating a food to fullness underlies increased expected satiety". Appetite. 61 (13–18): 13–18. doi:10.1016/j.appet.2012.10.011. PMID 23092755. S2CID 35976185.
  12. ↑ Hardman, C. (2011). "Children's familiarity with snack foods changes expectations about fullness". American Journal of Clinical Nutrition. 94 (5): 1196–201. doi:10.3945/ajcn.111.016873. PMID 21918214.
  13. ↑ Brunstrom, J.M. (2010). "Familiarity changes expectations about fullness". Appetite. 54 (3): 587–90. doi:10.1016/j.appet.2010.01.015. PMID 20138942. S2CID 33559237.
  14. ↑ Hogenkamp, P.S. (2012). "Expected satiation after repeated consumption of low- or high-energy-dense soup". British Journal of Nutrition. 108 (1): 182–190. doi:10.1017/s0007114511005344. PMID 22017801.
  15. ↑ McCrickerd, K. (2012). "Subtle changes in the flavour and texture of a drink enhance expectations of satiety". Flavour Sci Recent Dev. 1 (20): 1–11. doi:10.1186/2044-7248-1-20.
  16. ↑ Forde, C.G. (2013). "Oral processing characteristics of solid savoury meal components, and relationship with food composition, sensory attributes and expected satiation". Appetite. 60 (1): 208–219. doi:10.1016/j.appet.2012.09.015. PMID 23017464. S2CID 9958239.
  17. ↑ Ferriday, D. (2013). "Exploring relationships between expected satiation, eating topography and actual satiety across a range of meals". Appetite. 71 (1): 474. doi:10.1016/j.appet.2013.06.021. S2CID 54408143.
  18. ↑ Piqueras-Fiszman, B. (2012). "The weight of the container influences expected satiety, perceived density, and subsequent expected fullness". Appetite. 58 (2): 559–562. doi:10.1016/j.appet.2011.12.021. hdl:10251/136185. PMID 22245134. S2CID 3275288.