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Acquired liking and intake of a novel soup conditioned by monosodium glutamate in humans
2008 BFDG Abstracts / Appetite 51 (2008) 751–764
Impulsivity related to “obesity” and alcohol use in young women A.J. GOUDIE, J.C. COLE, H. SUMNALL, M. FIELD School of Psychology, Liverpool University, United Kingdom E-mail address: [email protected] (A.J. Goudie). Some types of obesity may be similar to drug addiction (Volkow, & O’Brien. (2007). The American journal of Psychiatry, 164, 708) which is consistently associated with impulsivity. We assessed trait impulsivity in 116 young women (18-25) and related it to indices of “obesity” (BMI, Waist/Hip ratio) and alcohol use (AUDIT scores). Multiple impulsivity measures were taken with the UPPS scale (Whiteside, & Lynam. (2001). Personality and Individual Differences, 30, 669) and the Stanford Time Perspective Inventory (Zimbardo, & Boyd. (1999). Journal of Personality and Social Psychology, 77, 1271). Alcohol use was characterised by Urgency, lack of Premeditation, lack of Perseverance and Sensation seeking; and Present Hedonistic, Present Fatalistic and lack of Future time perspectives. In contrast, the only impulsivity index related to “obesity” indices was Urgency (reacting impulsively under conditions of negative affect). In young women, impulsivity may play different roles in driving alcohol use and body weight. The finding that “obesity” indices were related only to Urgency suggests that such “obesity” may be related to “comfort eating”. Alternatively, Urgency may be the best index of developing impulsive behaviours (Verdejo-Garcia, et al. (2007). Drug and Alcohol Dependence, 91, 213). doi:10.1016/j.appet.2008.05.041
Acquired liking and intake of a novel soup conditioned by monosodium glutamate in humans N.J. GOULD, S. MOBINI, J. PRESCOTT, M.R. YEOMANS Department of Psychology, University of Sussex, Brighton BN1 9QH, United Kingdom E-mail address: [email protected] (N.J. Gould). Monosodium glutamate (MSG) enhances the flavour of savoury foods, and repeated experience of novel savoury flavours with MSG has been shown to condition flavour liking. Whether such associations also lead to changes in intake remains untested, and was examined here. Thirty-two volunteers evaluated and consumed a novel savoury soup before and after four training sessions where the same soup was consumed either unchanged (Control) or with added MSG. Both the pleasantness and savoury character of the soup were enhanced by MSG during training, and pleasantness of the soup increased more in the MSG-trained than control condition post-training. Participants also consumed more soup, and showed a larger increase in hunger on tasting the soup, post-training in the MSG-trained condition. These findings are consistent with the idea that associations between flavour characteristics and the experience of MSG can result in conditioned liking and consequent appetite, but whether the MSG-association is based at a sensory or post-ingestive level requires further exploration. doi:10.1016/j.appet.2008.05.042
761
Experimental study to investigate the effects of fibre and protein on appetite feelings and food intake in women J.C.G. HALFORD, J.A. HARROLD, G. HUGHES, N. WILLIAMS, E. BOYLAND The Kissileff Laboratory for Ingestive Behaviour, School of Psychology, University of Liverpool, Liverpool L69 7ZA, UK E-mail address: [email protected] (G. Hughes). Protein and fibres have both a documented role in appetite reduction by decreasing hunger and increasing fullness feelings, but not necessarily reducing food intake. Using a counterbalanced within-subjects design, 24 lean unrestrained female volunteers consumed on three separate occasions, a breakfast composed of either a test yoghurt (280 g, 177 kcal) enriched in protein and fibres, an iso-weight (280 g, 224 kcal) or an iso-energetic (221 g, 177 kcal) un-enriched control yoghurt. This breakfast was followed by an ad libitum lunch 4 h later. Appetite was evaluated by VAS measurements over 4 h after breakfast and by measuring subsequent energy intake. Results showed a significant reduction in hunger and increase in fullness feelings up to three hours after protein and fibre enriched yogurt in comparison with both iso-weight and isoenergetic control conditions. At 4 h post breakfast no significant differences in appetite were detected. No significant reduction in energy intake at the subsequent lunch was observed. These findings show that a low calorie breakfast enriched in protein and fibre can reduce appetite more efficiently than an iso-weight load that contained 27% more calories. doi:10.1016/j.appet.2008.05.043
Perceptions of the satiating efficacy of a range of common foods M.A. IRVINE, J.M. BRUNSTROM, P.J. ROGERS Department of Experimental Psychology, University of Bristol, Bristol BS8 1TU, United Kingdom E-mail address: [email protected] (M.A. Irvine). Much research exists on differences in satiety delivered by foods with different orosensory and macronutrient characteristics, but there is less addressing the issue of satiety expectations. In the present study a highly significant difference in perceived satiation (how full on finishing the food), satiety (how full 1 h later) and longer-term satiety conferred by 7 different foods (staples, snacks and treats, all presented as photographs of a 260 kcal portion) emerged. This was also observed in a second study, which employed visual analogue rating scales. There was no difference in the order in which foods were ranked when participants were asked to consider expected satiation and expected satiety. Treats were expected to confer the least satiation/satiety. Preliminary results of these and another study suggest that previous experience of eating a food to fullness affects expected satiation/satiety judgments. Accordingly, we plan to give participants the opportunity to eat the foods which they expected to be the least filling until they feel fully sated, to see whether this subsequently increases expected satiation/satiety. doi:10.1016/j.appet.2008.05.044
Impulsivity related to “obesity” and alcohol use in young women A.J. GOUDIE, J.C. COLE, H. SUMNALL, M. FIELD School of Psychology, Liverpool University, United Kingdom E-mail address: [email protected] (A.J. Goudie). Some types of obesity may be similar to drug addiction (Volkow, & O’Brien. (2007). The American journal of Psychiatry, 164, 708) which is consistently associated with impulsivity. We assessed trait impulsivity in 116 young women (18-25) and related it to indices of “obesity” (BMI, Waist/Hip ratio) and alcohol use (AUDIT scores). Multiple impulsivity measures were taken with the UPPS scale (Whiteside, & Lynam. (2001). Personality and Individual Differences, 30, 669) and the Stanford Time Perspective Inventory (Zimbardo, & Boyd. (1999). Journal of Personality and Social Psychology, 77, 1271). Alcohol use was characterised by Urgency, lack of Premeditation, lack of Perseverance and Sensation seeking; and Present Hedonistic, Present Fatalistic and lack of Future time perspectives. In contrast, the only impulsivity index related to “obesity” indices was Urgency (reacting impulsively under conditions of negative affect). In young women, impulsivity may play different roles in driving alcohol use and body weight. The finding that “obesity” indices were related only to Urgency suggests that such “obesity” may be related to “comfort eating”. Alternatively, Urgency may be the best index of developing impulsive behaviours (Verdejo-Garcia, et al. (2007). Drug and Alcohol Dependence, 91, 213). doi:10.1016/j.appet.2008.05.041
Acquired liking and intake of a novel soup conditioned by monosodium glutamate in humans N.J. GOULD, S. MOBINI, J. PRESCOTT, M.R. YEOMANS Department of Psychology, University of Sussex, Brighton BN1 9QH, United Kingdom E-mail address: [email protected] (N.J. Gould). Monosodium glutamate (MSG) enhances the flavour of savoury foods, and repeated experience of novel savoury flavours with MSG has been shown to condition flavour liking. Whether such associations also lead to changes in intake remains untested, and was examined here. Thirty-two volunteers evaluated and consumed a novel savoury soup before and after four training sessions where the same soup was consumed either unchanged (Control) or with added MSG. Both the pleasantness and savoury character of the soup were enhanced by MSG during training, and pleasantness of the soup increased more in the MSG-trained than control condition post-training. Participants also consumed more soup, and showed a larger increase in hunger on tasting the soup, post-training in the MSG-trained condition. These findings are consistent with the idea that associations between flavour characteristics and the experience of MSG can result in conditioned liking and consequent appetite, but whether the MSG-association is based at a sensory or post-ingestive level requires further exploration. doi:10.1016/j.appet.2008.05.042
761
Experimental study to investigate the effects of fibre and protein on appetite feelings and food intake in women J.C.G. HALFORD, J.A. HARROLD, G. HUGHES, N. WILLIAMS, E. BOYLAND The Kissileff Laboratory for Ingestive Behaviour, School of Psychology, University of Liverpool, Liverpool L69 7ZA, UK E-mail address: [email protected] (G. Hughes). Protein and fibres have both a documented role in appetite reduction by decreasing hunger and increasing fullness feelings, but not necessarily reducing food intake. Using a counterbalanced within-subjects design, 24 lean unrestrained female volunteers consumed on three separate occasions, a breakfast composed of either a test yoghurt (280 g, 177 kcal) enriched in protein and fibres, an iso-weight (280 g, 224 kcal) or an iso-energetic (221 g, 177 kcal) un-enriched control yoghurt. This breakfast was followed by an ad libitum lunch 4 h later. Appetite was evaluated by VAS measurements over 4 h after breakfast and by measuring subsequent energy intake. Results showed a significant reduction in hunger and increase in fullness feelings up to three hours after protein and fibre enriched yogurt in comparison with both iso-weight and isoenergetic control conditions. At 4 h post breakfast no significant differences in appetite were detected. No significant reduction in energy intake at the subsequent lunch was observed. These findings show that a low calorie breakfast enriched in protein and fibre can reduce appetite more efficiently than an iso-weight load that contained 27% more calories. doi:10.1016/j.appet.2008.05.043
Perceptions of the satiating efficacy of a range of common foods M.A. IRVINE, J.M. BRUNSTROM, P.J. ROGERS Department of Experimental Psychology, University of Bristol, Bristol BS8 1TU, United Kingdom E-mail address: [email protected] (M.A. Irvine). Much research exists on differences in satiety delivered by foods with different orosensory and macronutrient characteristics, but there is less addressing the issue of satiety expectations. In the present study a highly significant difference in perceived satiation (how full on finishing the food), satiety (how full 1 h later) and longer-term satiety conferred by 7 different foods (staples, snacks and treats, all presented as photographs of a 260 kcal portion) emerged. This was also observed in a second study, which employed visual analogue rating scales. There was no difference in the order in which foods were ranked when participants were asked to consider expected satiation and expected satiety. Treats were expected to confer the least satiation/satiety. Preliminary results of these and another study suggest that previous experience of eating a food to fullness affects expected satiation/satiety judgments. Accordingly, we plan to give participants the opportunity to eat the foods which they expected to be the least filling until they feel fully sated, to see whether this subsequently increases expected satiation/satiety. doi:10.1016/j.appet.2008.05.044