Effects of dietary fat, nutrition labels, and repeated consumption on sensory-specific satiety
Identifieur interne : 000B13 ( Main/Exploration ); précédent : 000B12; suivant : 000B14Effects of dietary fat, nutrition labels, and repeated consumption on sensory-specific satiety
Auteurs : Debra L. Miller [États-Unis] ; Elizabeth A. Bell [États-Unis] ; Christine L. Pelkman [États-Unis] ; John C. Peters [États-Unis] ; Barbara J. Rolls [États-Unis]Source :
- Physiology & Behavior [ 0031-9384 ] ; 2000.
English descriptors
Abstract
This study investigated whether energy from fat, nutrition information, and/or repeated consumption of a palatable snack food affects the development of sensory-specific satiety (SSS). Participants (51 males and 44 females) ate an afternoon snack of potato chips in a laboratory for two 10-day (Monday–Friday) sessions in a repeated measures, cross-over design. In one 10-day session, participants were given regular, full-fat potato chips (22.2 kJ/g; 150 kcal/oz) and, in the other, they were given potato chips made with olestra (11.8 kJ/g; 80 kcal/oz), a non-absorbable fat replacer. Information about the fat and energy content of the chips was provided to half the participants, while the other half was not informed. In both sessions, participants were instructed to consume the potato chips ad libitum. Initial ratings of sensory properties of the two types of chips did not differ significantly. In SSS tests, participants rated sensory properties of the chips and four test foods (turkey, strawberry yogurt, cookie, and carrot) on days 1, 5, and 10 of the 10-day sessions. Following consumption, ratings of pleasantness of taste and texture and prospective consumption of both types of chips declined compared to the test foods. Further analyses showed that the development of SSS was not affected by the fat and energy content of the chips, the provision of nutrition information, or repeated consumption.
Url:
DOI: 10.1016/S0031-9384(00)00319-X
Affiliations:
Links toward previous steps (curation, corpus...)
Le document en format XML
<record><TEI wicri:istexFullTextTei="biblStruct"><teiHeader><fileDesc><titleStmt><title xml:lang="en">Effects of dietary fat, nutrition labels, and repeated consumption on sensory-specific satiety</title><author><name sortKey="Miller, Debra L" sort="Miller, Debra L" uniqKey="Miller D" first="Debra L" last="Miller">Debra L. Miller</name></author><author><name sortKey="Bell, Elizabeth A" sort="Bell, Elizabeth A" uniqKey="Bell E" first="Elizabeth A" last="Bell">Elizabeth A. Bell</name></author><author><name sortKey="Pelkman, Christine L" sort="Pelkman, Christine L" uniqKey="Pelkman C" first="Christine L" last="Pelkman">Christine L. Pelkman</name></author><author><name sortKey="Peters, John C" sort="Peters, John C" uniqKey="Peters J" first="John C" last="Peters">John C. Peters</name></author><author><name sortKey="Rolls, Barbara J" sort="Rolls, Barbara J" uniqKey="Rolls B" first="Barbara J" last="Rolls">Barbara J. Rolls</name></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:DB8178970F5D641E89B55B462ECA3FE7D2F050AD</idno><date when="2000" year="2000">2000</date><idno type="doi">10.1016/S0031-9384(00)00319-X</idno><idno type="url">https://api.istex.fr/document/DB8178970F5D641E89B55B462ECA3FE7D2F050AD/fulltext/pdf</idno><idno type="wicri:Area/Main/Corpus">000493</idno><idno type="wicri:Area/Main/Curation">000490</idno><idno type="wicri:Area/Main/Exploration">000B13</idno><idno type="wicri:explorRef" wicri:stream="Main" wicri:step="Exploration">000B13</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">Effects of dietary fat, nutrition labels, and repeated consumption on sensory-specific satiety</title><author><name sortKey="Miller, Debra L" sort="Miller, Debra L" uniqKey="Miller D" first="Debra L" last="Miller">Debra L. Miller</name><affiliation wicri:level="4"><country xml:lang="fr">États-Unis</country><wicri:regionArea>Nutrition Department, The Pennsylvania State University, University Park, PA</wicri:regionArea><placeName><region type="state">Pennsylvanie</region><settlement type="city">University Park (Pennsylvanie)</settlement></placeName><orgName type="university">Université d'État de Pennsylvanie</orgName></affiliation></author><author><name sortKey="Bell, Elizabeth A" sort="Bell, Elizabeth A" uniqKey="Bell E" first="Elizabeth A" last="Bell">Elizabeth A. Bell</name><affiliation wicri:level="4"><country xml:lang="fr">États-Unis</country><wicri:regionArea>Nutrition Department, The Pennsylvania State University, University Park, PA</wicri:regionArea><placeName><region type="state">Pennsylvanie</region><settlement type="city">University Park (Pennsylvanie)</settlement></placeName><orgName type="university">Université d'État de Pennsylvanie</orgName></affiliation></author><author><name sortKey="Pelkman, Christine L" sort="Pelkman, Christine L" uniqKey="Pelkman C" first="Christine L" last="Pelkman">Christine L. Pelkman</name><affiliation wicri:level="4"><country xml:lang="fr">États-Unis</country><wicri:regionArea>Nutrition Department, The Pennsylvania State University, University Park, PA</wicri:regionArea><placeName><region type="state">Pennsylvanie</region><settlement type="city">University Park (Pennsylvanie)</settlement></placeName><orgName type="university">Université d'État de Pennsylvanie</orgName></affiliation></author><author><name sortKey="Peters, John C" sort="Peters, John C" uniqKey="Peters J" first="John C" last="Peters">John C. Peters</name><affiliation wicri:level="2"><country xml:lang="fr">États-Unis</country><wicri:regionArea>Procter & Gamble Company, Cincinnati, OH</wicri:regionArea><placeName><region type="state">Ohio</region></placeName></affiliation></author><author><name sortKey="Rolls, Barbara J" sort="Rolls, Barbara J" uniqKey="Rolls B" first="Barbara J" last="Rolls">Barbara J. Rolls</name><affiliation wicri:level="1"><country wicri:rule="url">États-Unis</country></affiliation><affiliation wicri:level="4"><country xml:lang="fr">États-Unis</country><wicri:regionArea>Nutrition Department, The Pennsylvania State University, University Park, PA</wicri:regionArea><placeName><region type="state">Pennsylvanie</region><settlement type="city">University Park (Pennsylvanie)</settlement></placeName><orgName type="university">Université d'État de Pennsylvanie</orgName></affiliation></author></analytic><monogr></monogr><series><title level="j">Physiology & Behavior</title><title level="j" type="abbrev">PHB</title><idno type="ISSN">0031-9384</idno><imprint><publisher>ELSEVIER</publisher><date type="published" when="2000">2000</date><biblScope unit="volume">71</biblScope><biblScope unit="issue">1–2</biblScope><biblScope unit="page" from="153">153</biblScope><biblScope unit="page" to="158">158</biblScope></imprint><idno type="ISSN">0031-9384</idno></series><idno type="istex">DB8178970F5D641E89B55B462ECA3FE7D2F050AD</idno><idno type="DOI">10.1016/S0031-9384(00)00319-X</idno><idno type="PII">S0031-9384(00)00319-X</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0031-9384</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Dietary fat</term><term>Energy density</term><term>Nutrition information</term><term>Olestra</term><term>Sensory-specific satiety</term></keywords></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">This study investigated whether energy from fat, nutrition information, and/or repeated consumption of a palatable snack food affects the development of sensory-specific satiety (SSS). Participants (51 males and 44 females) ate an afternoon snack of potato chips in a laboratory for two 10-day (Monday–Friday) sessions in a repeated measures, cross-over design. In one 10-day session, participants were given regular, full-fat potato chips (22.2 kJ/g; 150 kcal/oz) and, in the other, they were given potato chips made with olestra (11.8 kJ/g; 80 kcal/oz), a non-absorbable fat replacer. Information about the fat and energy content of the chips was provided to half the participants, while the other half was not informed. In both sessions, participants were instructed to consume the potato chips ad libitum. Initial ratings of sensory properties of the two types of chips did not differ significantly. In SSS tests, participants rated sensory properties of the chips and four test foods (turkey, strawberry yogurt, cookie, and carrot) on days 1, 5, and 10 of the 10-day sessions. Following consumption, ratings of pleasantness of taste and texture and prospective consumption of both types of chips declined compared to the test foods. Further analyses showed that the development of SSS was not affected by the fat and energy content of the chips, the provision of nutrition information, or repeated consumption.</div></front></TEI><affiliations><list><country><li>États-Unis</li></country><region><li>Ohio</li><li>Pennsylvanie</li></region><settlement><li>University Park (Pennsylvanie)</li></settlement><orgName><li>Université d'État de Pennsylvanie</li></orgName></list><tree><country name="États-Unis"><region name="Pennsylvanie"><name sortKey="Miller, Debra L" sort="Miller, Debra L" uniqKey="Miller D" first="Debra L" last="Miller">Debra L. Miller</name></region><name sortKey="Bell, Elizabeth A" sort="Bell, Elizabeth A" uniqKey="Bell E" first="Elizabeth A" last="Bell">Elizabeth A. Bell</name><name sortKey="Pelkman, Christine L" sort="Pelkman, Christine L" uniqKey="Pelkman C" first="Christine L" last="Pelkman">Christine L. Pelkman</name><name sortKey="Peters, John C" sort="Peters, John C" uniqKey="Peters J" first="John C" last="Peters">John C. Peters</name><name sortKey="Rolls, Barbara J" sort="Rolls, Barbara J" uniqKey="Rolls B" first="Barbara J" last="Rolls">Barbara J. Rolls</name><name sortKey="Rolls, Barbara J" sort="Rolls, Barbara J" uniqKey="Rolls B" first="Barbara J" last="Rolls">Barbara J. Rolls</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Musique/explor/SchutzV1/Data/Main/Exploration
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000B13 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Main/Exploration/biblio.hfd -nk 000B13 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Wicri/Musique
|area= SchutzV1
|flux= Main
|étape= Exploration
|type= RBID
|clé= ISTEX:DB8178970F5D641E89B55B462ECA3FE7D2F050AD
|texte= Effects of dietary fat, nutrition labels, and repeated consumption on sensory-specific satiety
}}
| This area was generated with Dilib version V0.6.38. |  |