Article
Behavioral Sciences
Anouk E. M. Hendriks, Chantal Nederkoorn, Ilse M. J. van Lier, Britt van Belkom, Aalt Bast, Remco C. Havermans
Summary: The study found that varying food types significantly increased consumption while varying eating contexts did not. This suggests that sensory-specific satiety may not be specific to the context in which food is consumed.
Article
Behavioral Sciences
Anouk E. M. Hendriks-Hartensveld, Barbara J. Rolls, Paige M. Cunningham, Chantal Nederkoorn, Remco C. Havermans
Summary: This study investigates the effects of labels indicating a food's satiating power on food intake and sensory-specific satiation (SSS). The results indicate that labels describing a meal as "light" rather than "filling" lead to increased intake. After consumption, liking and desire to eat decrease more for the test meal compared to uneaten control foods, demonstrating SSS. However, the relative changes in liking and desire to eat do not differ between the label conditions.
Article
Behavioral Sciences
Paige M. Cunningham, Liane S. Roe, Kathleen L. Keller, Barbara J. Rolls
Summary: Increases in food variety and portion size independently promote intake, and these effects are not dependent on meal structure. Delayed sensory-specific satiety may play a role in facilitating these effects.
Article
Food Science & Technology
Sashie Abeywickrema, Indrawati Oey, Mei Peng
Summary: This study aimed to investigate the sensory-specific effects of taste and aroma on subsequent snack consumption in real life. The results showed that high-intensity aroma or taste led to significant reductions in hedonic ratings post-breakfast, while total snack intake remained consistent across conditions.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Veterinary Sciences
Elizabeth Huenul, Laura Salazar, Daniela Frias, Milivoy Videka, Daniela Luna, Dominic M. Dwyer, Jaime Figueroa
Summary: Sensory-specific satiety (SSS) can negatively impact pigs' feed intake, even when the diets meet their nutritional requirements. The study evaluated the short-term effects of SSS on feed intake and palatability in nursery pigs. Results showed that flavor variety can decrease the effect of SSS, leading to increased feed intake and hedonic value, especially when the pigs had previous exposure to those flavors.
FRONTIERS IN VETERINARY SCIENCE
(2023)
Article
Food Science & Technology
T. Andersen, D. V. Byrne, Q. J. Wang
Summary: Repeated imagined consumption of food is an interesting and novel method to reduce and manage appetite. It is unclear how the sensory-specific satiation derived from imagined consumption transfers between different tastes. Two online studies were conducted, showing that satiating on sweet food may transfer more readily to savoury food than the other way around in the context of imagined consumption. These studies suggest that sweet and savoury food are equivalent in modulating respective taste-specific appetites, but sweet food has a higher capacity to modulate general appetite and appetite for unconsumed food.
FOOD QUALITY AND PREFERENCE
(2023)
Review
Gastroenterology & Hepatology
Lizeth Cifuentes, Andres Acosta
Summary: Food intake and energy expenditure are crucial for regulating body weight, and the brain plays a vital role in integrating physiological signals and hedonic cues. This review discusses the mechanisms of appetite regulation and methods for measuring food intake.
CLINICS AND RESEARCH IN HEPATOLOGY AND GASTROENTEROLOGY
(2022)
Review
Biochemistry & Molecular Biology
Liya Kerem, Elizabeth A. Lawson
Summary: This review comprehensively describes both the central and peripheral effects of oxytocin on eating behavior and metabolism, as well as discussing the association between endogenous oxytocin levels and weight status, metabolic syndrome, and bone health. The review also highlights the potential of intranasal oxytocin as a therapeutic option for obesity treatment and the challenges of translating oxytocin research into clinical care.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Behavioral Sciences
T. Andersen, D. V. Byrne, Q. J. Wang
Summary: While exposure to digital food content can increase appetite, repeated imagined consumption can decrease food intake. This study aimed to replicate and expand prior findings by comparing eating desires and considering the influence of visual and flavor variety. Three online studies manipulated food color and flavor variety and found that 3 repetitions primed appetite, while 30 repetitions led to satiety. The results suggest that a more pronounced variety may be needed to alter imagery-induced satiation.
Article
Endocrinology & Metabolism
Miki Igarashi, Kensuke Iwasa, Tetsuhiko Hayakawa, Tsuyoshi Tsuduki, Ikuo Kimura, Kei Maruyama, Keisuke Yoshikawa
Summary: In this study, it was found that dietary oleic acid (OA) is an important molecule in inducing satiety by reducing food intake. This effect is mediated through the signaling of oleoylethanolamide (OEA).
FRONTIERS IN ENDOCRINOLOGY
(2023)
Article
Behavioral Sciences
Ana Gonzalez, Jesus Sanchez, Isabel de Brugada
Summary: Sensory specific satiety refers to the decline in hedonic value of food as it is consumed. It shares characteristics with habituation, but studies have yielded mixed results. This study aimed to test the habituation characteristics within a Sensory Specific Satiety (SSS) framework using rats as subjects. The results challenge the idea that SSS constitutes a typical case of habituation.
Article
Multidisciplinary Sciences
Caner Caglar, Jeffrey Friedman
Summary: Activation of PPP1R17 neurons in Leptin-deficient mice does not increase food intake as hypothesized, but instead decreases it, suggesting these neurons play a role in limiting overconsumption. The neurons in the DMH expressing PPP1R17 are indirectly affected by Leptin and serve to constrain binge eating behavior.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2021)
Article
Food Science & Technology
Linbo Qiu, Chujun Wang, Xiaoang Wan
Summary: Numerous studies have shown that repeatedly consuming a specific food within a short period of time can reduce individuals' liking and wanting for that food, known as sensory-specific satiety. Recent research suggests that this effect can also be elicited by repeated imagined consumption. The present study aimed to investigate whether repeated imagined consumption of one food could induce sensory-specific satiety for other foods. The results indicate that imagining consuming a high-caloric food repeatedly led to decreased liking and wanting for both the imagined food and other high-caloric foods, demonstrating the transfer of sensory-specific satiety based on repeated imagination without actual consumption. These findings have implications for nudging strategies aimed at promoting healthier eating behaviors.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Behavioral Sciences
Paige M. Cunningham, Liane S. Roe, Kathleen L. Keller, Barbara J. Rolls
Summary: Individuals tend to eat more when served larger portions of food, and the inclusion of water as a beverage does not moderate this portion size effect. The frequency of switching between bites and sips and the amount of water consumed are related to greater food intake, but these effects are not significant after accounting for other factors. Switching between food and water may promote energy intake by attenuating the development of sensory-specific satiety (SSS), while larger portion sizes also lead to increased intake.
Article
Nutrition & Dietetics
Shu-Yi Li, Jason C. S. Leung, Zhi-Hui Lu, Timothy C. Y. Kwok, Toshikazu Suzuki
Summary: Moderate vegetable intake is associated with less weight gain among community-dwelling Chinese older adults, but not in those with low body weight. No association is observed between fruit intake or variety and weight change.
Article
Behavioral Sciences
Agnes Jacquin-Piques, Thomas Mouillot, Vincent Gigot, Sophie Meillon, Corinne Leloup, Luc Penicaud, Laurent Brondel
Article
Neurosciences
Vincent Gigot, Virginie Van Wymelbeke, Davy Laroche, Thomas Mouillot, Agnes Jacquin-Piques, Matthieu Rosse, Michel Tavan, Laurent Brondel
Article
Endocrinology & Metabolism
Marjolaine Georges, Thomas Mouillot, Sophie Lombard, Luc Penicaud, Laurent Brondel
NUTRITION CLINIQUE ET METABOLISME
(2016)
Article
Neurosciences
Agnes Jacquin-Piques, Stephanie Gaudillat, Thomas Mouillot, Vincent Gigot, Sophie Meillon, Corinne Leloup, Luc Penicaud, Laurent Brondel
FRONTIERS IN NEUROSCIENCE
(2016)
Article
Biochemistry & Molecular Biology
Thomas Mouillot, Emilie Szleper, Gaspard Vagne, Sophie Barthet, Djihed Litime, Marie-Claude Brindisi, Corinne Leloup, Luc Penicaud, Sophie Nicklaus, Laurent Brondel, Agnes Jacquin-Piques
JOURNAL OF LIPID RESEARCH
(2019)
Article
Nutrition & Dietetics
Thomas Mouillot, Michel Beylot, Jocelyne Drai, Patrick Hillon, Patrick Gelas, Madeleine Lauverjat, Laurent Brondel, Cecile Chambrier
CLINICAL NUTRITION
(2020)
Article
Behavioral Sciences
Thomas Mouillot, Sophie Barthet, Lucie Janin, Camille Creteau, Herve Devilliers, Marie-Claude Brindisi, Luc Penicaud, Corinne Leloup, Laurent Brondel, Agnes Jacquin-Piques
Article
Surgery
Thomas Mouillot, Nybel Rhyman, Cyril Gauthier, Justine Paris, Anne-Sophie Lang, Sarah Lepers-Tassy, Sylvain Manfredi, Come Lepage, Corinne Leloup, Agnes Jacquin-Piques, Marie-Claude Brindisi, Laurent Brondel
Article
Nutrition & Dietetics
Thomas Mouillot, Anais Parise, Camille Greco, Sophie Barthet, Marie-Claude Brindisi, Luc Penicaud, Corinne Leloup, Laurent Brondel, Agnes Jacquin-Piques
Article
Gastroenterology & Hepatology
Thomas Mouillot, Maud Rizk, Jean-Paul Pais de Barros, Adrien Gilloteau, Amandine Busson, Brigitte Bernard-Chabert, Gerard Thiefin, Helene Barraud, Jean-Pierre Bronowicki, Carine Richou, Vincent Di Martino, Michel Doffoel, Anne Minello, Marianne Latournerie, Jean-Louis Jouve, Laurent Brondel, Marie-Claude Brindisi, Jean-Michel Petit, Patrick Hillon, Vanessa Cottet
ALIMENTARY PHARMACOLOGY & THERAPEUTICS
(2020)
Article
Nutrition & Dietetics
Thomas Mouillot, Anna Filancia, Yves Boirie, Marie-Claude Brindisi, Noureddine Hafnaoui, Virginie Van Wymelbeke, Eric Teillet, Ioanna Meintani, Agnes Jacquin-Piques, Corinne Leloup, Luc Penicaud, Christiane Mousson, Laurent Brondel
Summary: The study found that hemodialysis patients showed increased desire and intake of protein-rich foods immediately after dialysis, which was correlated with decreased plasma amino acid concentrations. This suggests that protein-rich foods should be recommended during and after dialysis in patients with protein-energy wasting.
JOURNAL OF RENAL NUTRITION
(2021)
Review
Physiology
Nicolas Meunier, Loic Briand, Agnes Jacquin-Piques, Laurent Brondel, Luc Penicaud
Summary: Smell and taste impairments are common symptoms in COVID-19 patients, with the virus affecting the neuroanatomical pathways and central nervous system involved in these senses, impacting the physiology and dietary management of patients.
FRONTIERS IN PHYSIOLOGY
(2021)
Article
Medicine, General & Internal
T. Mouillot, M-C Brindisi, C. Chambrier, S. Audia, L. Brondel
Summary: Refeeding syndrome is a rare but severe condition that can occur in patients who have undergone prolonged fasting or have been undernourished. It is characterized by a decrease in plasma levels of phosphorus, potassium, and/or magnesium, and can lead to organ dysfunction. Treatment involves correcting electrolyte imbalances, thiamine supplementation, and careful reintroduction of nutrition to prevent complications.
REVUE DE MEDECINE INTERNE
(2021)
Article
Nutrition & Dietetics
Thomas Mouillot, Laurent Brondel, Agnes Jacquin-Piques
Summary: Fat taste as a primary taste can affect feeding behavior and may have an impact on the physiopathology of obesity. Alteration of the reward system involved in the acceptance of energy-rich foods may lead to changes in fat taste.
CAHIERS DE NUTRITION ET DE DIETETIQUE
(2021)
Article
Endocrinology & Metabolism
Marie-Claude Brindisi, Laurent Brondel, Sophie Meillon, Sophie Barthet, Sylvie Grall, Claire Fenech, Fabienne Lienard, Pascal Schlich, Karine Astruc, Thomas Mouillot, Agnes Jacquin-Piques, Corinne Leloup, Bruno Verges, Luc Penicaud
DIABETES & METABOLIC SYNDROME-CLINICAL RESEARCH & REVIEWS
(2019)
Article
Behavioral Sciences
Hugues Piloquet, Benoit Berge, Pascal Maigret, Veronique Hospital
Summary: This study aimed to explore the effects of environmental factors on eating behavior and food intake in toddlers. The results showed that food fussiness was more common in older children, children conceived with medical assistance, children exposed to distractions during meals, rewarded by parents to finish meals, free to eat at will, and those who ate only occasionally with the whole family. Unsatisfactory dietary diversification was not significantly associated with any variable.
Article
Behavioral Sciences
Victoria Norton, Julie A. Lovegrove, Marcus Tindall, Julia Rodriguez Garcia, Stella Lignou
Summary: The UK's aging population requires promotion of balanced nutrition, with a particular focus on increasing dietary fiber intake. Surveys involving older adults showed their willingness to learn about dietary fiber and the need for accessible information. Educational materials proved effective in engaging older adults and were perceived as useful. A holistic approach, involving support from various sources, can aid in improving dietary fiber consumption and overall health outcomes among older adults.
Article
Behavioral Sciences
Gary J. Farkas, Paige M. Cunningham, Alicia M. Sneij, John E. Hayes, Mark S. Nash, Arthur S. Berg, David R. Gater, Barbara J. Rolls
Summary: Overeating associated with neurogenic obesity after spinal cord injury (SCI) may be related to how persons with SCI experience satiation, their eating frequency, and the context in which they eat their meals. Those with SCI rely less on physiological satiation cues for meal termination and instead rely more on hedonic cues. There are differences in meal contexts and eating frequency between SCI individuals and controls, with SCI individuals consuming fewer meals but having a higher overall eating frequency due to increased snacking. These factors likely contribute to overeating associated with neurogenic obesity after SCI.
Article
Behavioral Sciences
Shana Adise, Kerri N. Boutelle, Panteha Hayati Rezvan, Eric Kan, Kyung E. Rhee, Michael I. Goran, Elizabeth R. Sowell
Summary: This study investigated the relationship between executive functions and cognition during adolescence, and the intake of fat and sugar two years later. The study found that higher impulsivity and reward-seeking behaviors were related to greater fat and sugar intake in males, while higher negative urgency and BMI were related to greater intake in both sexes. These findings suggest that individuals with certain traits may be more at risk for weight gain due to overconsumption of unhealthy foods.
Article
Behavioral Sciences
Claire Margerison, Gozde Aydin, Christel Larsson, Alison Booth, Anthony Worsley, Janandani Nanayakkara
Summary: The COVID-19 pandemic and associated lockdowns resulted in changes in food accessibility and availability, leading to shifts in food habits and behaviors among people worldwide. A study conducted in Australia examined the self-reported changes in food habits and behaviors of adults during the COVID-19 restrictions in 2020. The majority of respondents reported developing positive food habits, such as trying new recipes, cooking from scratch, and reducing take-away meals. The study also found that family involvement in food preparation and eating together increased during the restrictions. However, there were negative experiences, including difficulties in purchasing certain foods and limited access to food outlets.
Article
Behavioral Sciences
Betsy Cogan, Jamie A. Cooper
Summary: This study aimed to assess the effect of dietary sweetness on appetite in adults with and without obesity. The results showed that the response of ghrelin to unsweetened rinses was energy-specific for all adults, while rinses containing sucralose led to greater cephalic phase cholecystokinin release in adults with a BMI between 18.5 and 24.9 kg/m(2).
Article
Behavioral Sciences
Rebecca Gregson, Jared Piazza, Heather Shaw
Summary: Recent scholarship has identified a group of individuals who self-identify as anti-vegan, and they have distinct dietarian identities and ideological profiles. Anti-vegans show higher levels of commitment to their dietary patterns compared to omnivores, and they also score higher on various ideological measures.
Review
Behavioral Sciences
Gibson Weydmann, Patricia Maidana Miguel, Nour Hakim, Laurette Dube, Patricia Pelufo Silveira, Lisiane Bizarro
Summary: This study systematically reviewed the association between obesity and overweight with reinforcement learning performance. It was found that obesity might be associated with impairments in utilizing aversive outcomes to change behavior, but further research is needed to confirm this association.
Article
Behavioral Sciences
Laura Kudlek, Rebecca A. Jones, Carly Hughes, Robbie Duschinsky, Andrew Hill, Rebecca Richards, Megan Thompson, Ann Vincent, Simon J. Griffin, Amy L. Ahern
Summary: This study explored how participants of an ACT-based weight management intervention (WMI) experience emotional eating and highlighted the importance of self-awareness and alternative coping strategies in improving emotional eating. It also emphasized the need for ongoing and personalized interventions to support individuals with external locus of control and complex emotional eating experiences.
Article
Behavioral Sciences
Stefanie C. Landwehr, Monika Hartmann
Summary: This study examines the influence of peers on children's snack purchasing decisions, finding that the presence of peers strongly impacts children's brand awareness and price perception, highlighting the crucial role of social influence in shaping children's decision-making processes.
Article
Behavioral Sciences
Rao Yuan, Shaosheng Jin, Wenchao Wu
Summary: This study examines the interactive effects of information and consumer trust on consumer preferences for organic food. The results show that consumers are willing to pay a higher price for organic food, especially those with higher levels of trust. The introduction of information significantly increases consumers' willingness to pay, with a greater increase observed among high-trust consumers.
Article
Behavioral Sciences
Oda Bjorklund, Lars Wichstrom, Clare Llewellyn, Silje Steinsbekk
Summary: This study tests the psychometric properties of the Adult Eating Behavior Questionnaire (AEBQ) in a sample of 14-year-olds and examines its construct validity using the parent-reported Children's Eating Behavior Questionnaire (CEBQ). The results show that a 7-factor solution of the AEBQ without the Hunger scale is a better fitting model, and there are small-to-moderate correlations between the AEBQ and CEBQ scales.
Article
Behavioral Sciences
Alice M. Cox, Rachael W. Taylor, Jillian J. Haszard, Kathryn L. Beck, Pamela R. von Hurst, Cathryn A. Conlon, Lisa A. Te Morenga, Lisa Daniels, Jenny Mcarthur, Rebecca Paul, Neve H. McLean, Emily A. Jones, Ioanna Katiforis, Kimberley J. Brown, Madeline Gash, Madeleine Rowan, Elizabeth A. Fleming, Rosario Jupiterwala, Bailey R. Bruckner, Anne-Louise M. Heath
Summary: Although concerns are often raised about the potential impact of baby food pouch use and Baby-Led Weaning (BLW) on infant health, there is limited research in this area. This study found that frequent pouch use was associated with increased food fussiness and more selective eating, while BLW was associated with higher energy intake and a range of eating behaviors.
Article
Behavioral Sciences
Briana L. Kennedy, Andrew M. Camara, Dominic M. D. Tran
Summary: This study investigated the relationship between obesity, overconsumption, and oversensitivity to rewards, and how it affects attentional biases towards food-related stimuli. The results showed that individuals with higher BMI had lower attentional priority for food and food logos, while increased consumption of HFHS foods and dieting predicted increased attentional priority for food and food logo images.
Article
Behavioral Sciences
Irene Campos-Sanchez, Rocio Munoz-Sanchez, Eva-Maria Navarrete-Munoz, Maria Sofia Molina-Inigo, Miriam Hurtado-Pomares, Paula Fernandez-Pires, Alicia Sanchez-Perez, Daniel Prieto-Botella, Iris Juarez-Leal, Paula Peral-Gomez, Cristina Espinosa-Sempere, Desiree Valera-Gran
Summary: This study aimed to investigate the association between sensory reactivity and feeding problems in young children. The results showed that taste/smell sensitivity was significantly associated with difficulties in texture transition/introduction, limited variety of foods, and both feeding problems. Additionally, children with total sensory reactivity or auditory filtering sensory reactivity had a higher prevalence of consuming a limited variety of foods. These findings highlight the importance of considering sensory reactivity as a potential predictor of feeding problems.
