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Chocolate versions of the Food Cravings Questionnaires: Associations with chocolate exposure-induced salivary flow and ad lib chocolate consumption
39th BFDG 2015 / Appetite 101 (2016) 214e238
actual food intake for two of these products. Fifty-four healthy normal weight volunteers participated in four weekly sessions during lunch time. During the first session, we measured palatability and expected satiation of the eight applesauces. During the three others sessions, in a randomised design, subjects had to consume the product expected as the most or the least satiating. Food intake and palatability was measured. We observed that palatability varied depending on applesauce texture but that texture had no impact on expected satiation. The comparison of expected satiation and actual food intake showed a significant difference (p < 0.05) for the products expected as the most satiating. No difference was observed in food intake between applesauces expected as the most or the least satiating.
LEARNING
DISRUPTED
chocolate craving were correlated with increases in salivary flow. Higher momentary chocolate craving was correlated with higher laboratory chocolate consumption. Exploratory analyses revealed that increases in salivary flow were only associated with increased chocolate consumption in participants scoring high, but not low on trait chocolate craving. The chocolate versions of the FCQ-T-r and FCQ-S represent reliable and valid self-report measures for the assessment of trait and state chocolate craving. http://dx.doi.org/10.1016/j.appet.2016.02.127
STABILITY IN CONSUMERS RESPONSES TO UNFAMILIAR HIBISCUS DRINKS
http://dx.doi.org/10.1016/j.appet.2016.02.125
IS FLAVOUR-NUTRIENT VARIABILITY?
235
BY
DIETARY
A.A. Martin, N.R. Evans, R.L. Griggs, D. Ferriday, P.J. Rogers, J.M. Brunstrom. Nutrition and Behaviour Unit, University of Bristol, Bristol, UK It is widely accepted that changes in the environment are responsible for the current obesity epidemic. One feature of our current ‘obesogenic’ environment is a greater assortment of food products (multiple versions of the same type of food). Often these varieties differ considerably in their energy density (ED). One potential consequence of this increased ‘dietary variability’ is that, for any given type of food, the postingestive effects of eating are more variable and, thus, less predictable. In rodents, being able to consistently predict the energy content of a food is important for food intake control; rats that are exposed to a food that varies in its energy density tend to overeat and gain weight. Here, we tested the prospect that dietary variability may compromise food intake control in humans. Specifically, we explored the idea that ‘flavour-nutrient inconsistency’ causes uncertainty in predicting a food's postingestive effects and promotes lower expected satiety. Across eight days, participants consumed a novel smoothie and rated its liking and expected satiety; a preload compensation test was also conducted. Two versions (high ED vs. low ED) of the smoothie were created which were matched on their sensory characteristics. Using a between-groups design, participants were assigned to either a ‘Consistently HED’, ‘Consistently LED’, or ‘Inconsistent ED (4/4 days of HED/LED, randomized)’ condition. Results will assess; i) the extent to which flavour-nutrient associations causally impact expected satiety (HED v. LED) and, ii) whether inconsistent flavour-nutrient associations affect expected satiety in ways which increase one's risk of overeating.
M.J.P. Monteiro, A.I.A. Costa, M. Cisse, K. Tomlins, M.M. Pintado. Centre of ~o Vital, Apartado 2511, Biotechnology and Fine Chemistry, Rua Arquitecto Loba 4202-401 Porto, Portugal Consumer's sensory perception, preference and acceptability of new Hibiscus drinks (an African functional drink rich in anthocyanins) were evaluated in three European countries: United Kingdom, France and Portugal, with comparable results. The drinks were developed under the scope of AFTER, an EU FP7-funded research project. Hibiscus drinks are rich in nutrients and their consumption is widespread in Africa and Asia, but they still are quite unknown amongst European consumers. The new drinks were only slightly liked by Portuguese and United Kingdom consumers, due to their unfamiliar character and intense sensory attributes: hibiscus flavor, sweetness and acidity. To investigate if the effect of repeated exposure led to hedonic adjustment, when compared to the initial small sample single exposure consumer taste test, a pilot experiment was performed involving 44 consumers over a two months exposure period. Consumer acceptance was evaluated and results were related to drinks' sensory profiles and intensity of sensory attributes relatively to participants' ideal level. A significant decrease on consumer liking was observed. Also, consumers' sensory perception was altered. No significant relation between liking and novel food acceptability measured through Food Neophobia Scale was found. To confirm findings a second experiment is in progress, with expected available results in February 2015. http://dx.doi.org/10.1016/j.appet.2016.02.128
PROTEIN STATUS MODULATES THE ACTIVITY OF REWARD SYSTEM IN RESPONSE TO PROTEIN INTAKE
http://dx.doi.org/10.1016/j.appet.2016.02.126
, G. Fromentin. CSIC-Institute of I. Recio, C. Chaumontet, N. Darcel, D. Tome Food Research, CIAL, Bioactivity and Food Analysis, Madrid, Spain
CHOCOLATE VERSIONS OF THE FOOD CRAVINGS QUESTIONNAIRES: ASSOCIATIONS WITH CHOCOLATE EXPOSURE-INDUCED SALIVARY FLOW AND AD LIB CHOCOLATE CONSUMPTION
Protein intake is tightly controlled through a complex network of peripheral and central mechanisms. The aim of this study was to investigate if the Nucleus Accumbens (NAcc), a reward-related brain area, could be involved in this control. For this purpose, this study evaluates if the activation of the NAcc in response to meals with different protein content was modified by the protein status. Experiments were performed in 3 groups of male adult Wistar rats which received for 15 days an ad-libitum normoprotein diet (NP: 14% protein as energy), an ad-libitum low-protein diet (P6: 6% protein as energy), or a normoprotein diet pair-fed to the lowprotein group. After adaptation, animals received meals with different protein content: NP, P6 or high-protein (HP: 55% protein as energy) and NAcc activation was estimated by immunofluorescence staining of c-Fos protein. No differences in food intake were found between groups, although body weight of P6 diet fed animals decreased significantly compared to NP fed rats and was also reflected by body composition. A significant higher activation of NAcc was found in P6 fed animals after receiving a high-protein or normal-protein meal compared to the NP group. In the P6 group, the NAcc activation correlated with the protein content of the meal while in the NP group, the HP meal induced a decrease in NAcc activation, which could be related to the lower hedonic value described for the high protein diets. These results shows that the
A. Meule. LWL University Hospital of the Ruhr University Bochum, Heithofer Allee 64, 59071 Hamm, Germany The Food Cravings Questionnaires are the most often used instruments for the assessment of trait and state food craving. Chocolate is the most frequently craved food in western societies. In the current studies, the Food Cravings Questionnaire-Trait-reduced (FCQ-T-r) and the Food Cravings Questionnaire-State (FCQ-S) were adapted to refer to chocolate. In study 1, students (n ¼ 492) completed chocolate versions of the FCQ-T-r and FCQ-S among other measures online. The FCQ-T-r (a ¼ .94) comprised two subscales representing lack of control and thoughts about chocolate. The FCQS (a ¼ .87) comprised two subscales representing chocolate craving and hunger. FCQ-T-r scores were positively correlated with self-reported frequency of consuming chocolate and with scores of the Attitudes to Chocolate Questionnaire, indicating convergent validity. In study 2, students (n ¼ 76) underwent a chocolate exposure in the laboratory. FCQ-S scores increased during chocolate exposure and increases in momentary
actual food intake for two of these products. Fifty-four healthy normal weight volunteers participated in four weekly sessions during lunch time. During the first session, we measured palatability and expected satiation of the eight applesauces. During the three others sessions, in a randomised design, subjects had to consume the product expected as the most or the least satiating. Food intake and palatability was measured. We observed that palatability varied depending on applesauce texture but that texture had no impact on expected satiation. The comparison of expected satiation and actual food intake showed a significant difference (p < 0.05) for the products expected as the most satiating. No difference was observed in food intake between applesauces expected as the most or the least satiating.
LEARNING
DISRUPTED
chocolate craving were correlated with increases in salivary flow. Higher momentary chocolate craving was correlated with higher laboratory chocolate consumption. Exploratory analyses revealed that increases in salivary flow were only associated with increased chocolate consumption in participants scoring high, but not low on trait chocolate craving. The chocolate versions of the FCQ-T-r and FCQ-S represent reliable and valid self-report measures for the assessment of trait and state chocolate craving. http://dx.doi.org/10.1016/j.appet.2016.02.127
STABILITY IN CONSUMERS RESPONSES TO UNFAMILIAR HIBISCUS DRINKS
http://dx.doi.org/10.1016/j.appet.2016.02.125
IS FLAVOUR-NUTRIENT VARIABILITY?
235
BY
DIETARY
A.A. Martin, N.R. Evans, R.L. Griggs, D. Ferriday, P.J. Rogers, J.M. Brunstrom. Nutrition and Behaviour Unit, University of Bristol, Bristol, UK It is widely accepted that changes in the environment are responsible for the current obesity epidemic. One feature of our current ‘obesogenic’ environment is a greater assortment of food products (multiple versions of the same type of food). Often these varieties differ considerably in their energy density (ED). One potential consequence of this increased ‘dietary variability’ is that, for any given type of food, the postingestive effects of eating are more variable and, thus, less predictable. In rodents, being able to consistently predict the energy content of a food is important for food intake control; rats that are exposed to a food that varies in its energy density tend to overeat and gain weight. Here, we tested the prospect that dietary variability may compromise food intake control in humans. Specifically, we explored the idea that ‘flavour-nutrient inconsistency’ causes uncertainty in predicting a food's postingestive effects and promotes lower expected satiety. Across eight days, participants consumed a novel smoothie and rated its liking and expected satiety; a preload compensation test was also conducted. Two versions (high ED vs. low ED) of the smoothie were created which were matched on their sensory characteristics. Using a between-groups design, participants were assigned to either a ‘Consistently HED’, ‘Consistently LED’, or ‘Inconsistent ED (4/4 days of HED/LED, randomized)’ condition. Results will assess; i) the extent to which flavour-nutrient associations causally impact expected satiety (HED v. LED) and, ii) whether inconsistent flavour-nutrient associations affect expected satiety in ways which increase one's risk of overeating.
M.J.P. Monteiro, A.I.A. Costa, M. Cisse, K. Tomlins, M.M. Pintado. Centre of ~o Vital, Apartado 2511, Biotechnology and Fine Chemistry, Rua Arquitecto Loba 4202-401 Porto, Portugal Consumer's sensory perception, preference and acceptability of new Hibiscus drinks (an African functional drink rich in anthocyanins) were evaluated in three European countries: United Kingdom, France and Portugal, with comparable results. The drinks were developed under the scope of AFTER, an EU FP7-funded research project. Hibiscus drinks are rich in nutrients and their consumption is widespread in Africa and Asia, but they still are quite unknown amongst European consumers. The new drinks were only slightly liked by Portuguese and United Kingdom consumers, due to their unfamiliar character and intense sensory attributes: hibiscus flavor, sweetness and acidity. To investigate if the effect of repeated exposure led to hedonic adjustment, when compared to the initial small sample single exposure consumer taste test, a pilot experiment was performed involving 44 consumers over a two months exposure period. Consumer acceptance was evaluated and results were related to drinks' sensory profiles and intensity of sensory attributes relatively to participants' ideal level. A significant decrease on consumer liking was observed. Also, consumers' sensory perception was altered. No significant relation between liking and novel food acceptability measured through Food Neophobia Scale was found. To confirm findings a second experiment is in progress, with expected available results in February 2015. http://dx.doi.org/10.1016/j.appet.2016.02.128
PROTEIN STATUS MODULATES THE ACTIVITY OF REWARD SYSTEM IN RESPONSE TO PROTEIN INTAKE
http://dx.doi.org/10.1016/j.appet.2016.02.126
, G. Fromentin. CSIC-Institute of I. Recio, C. Chaumontet, N. Darcel, D. Tome Food Research, CIAL, Bioactivity and Food Analysis, Madrid, Spain
CHOCOLATE VERSIONS OF THE FOOD CRAVINGS QUESTIONNAIRES: ASSOCIATIONS WITH CHOCOLATE EXPOSURE-INDUCED SALIVARY FLOW AND AD LIB CHOCOLATE CONSUMPTION
Protein intake is tightly controlled through a complex network of peripheral and central mechanisms. The aim of this study was to investigate if the Nucleus Accumbens (NAcc), a reward-related brain area, could be involved in this control. For this purpose, this study evaluates if the activation of the NAcc in response to meals with different protein content was modified by the protein status. Experiments were performed in 3 groups of male adult Wistar rats which received for 15 days an ad-libitum normoprotein diet (NP: 14% protein as energy), an ad-libitum low-protein diet (P6: 6% protein as energy), or a normoprotein diet pair-fed to the lowprotein group. After adaptation, animals received meals with different protein content: NP, P6 or high-protein (HP: 55% protein as energy) and NAcc activation was estimated by immunofluorescence staining of c-Fos protein. No differences in food intake were found between groups, although body weight of P6 diet fed animals decreased significantly compared to NP fed rats and was also reflected by body composition. A significant higher activation of NAcc was found in P6 fed animals after receiving a high-protein or normal-protein meal compared to the NP group. In the P6 group, the NAcc activation correlated with the protein content of the meal while in the NP group, the HP meal induced a decrease in NAcc activation, which could be related to the lower hedonic value described for the high protein diets. These results shows that the
A. Meule. LWL University Hospital of the Ruhr University Bochum, Heithofer Allee 64, 59071 Hamm, Germany The Food Cravings Questionnaires are the most often used instruments for the assessment of trait and state food craving. Chocolate is the most frequently craved food in western societies. In the current studies, the Food Cravings Questionnaire-Trait-reduced (FCQ-T-r) and the Food Cravings Questionnaire-State (FCQ-S) were adapted to refer to chocolate. In study 1, students (n ¼ 492) completed chocolate versions of the FCQ-T-r and FCQ-S among other measures online. The FCQ-T-r (a ¼ .94) comprised two subscales representing lack of control and thoughts about chocolate. The FCQS (a ¼ .87) comprised two subscales representing chocolate craving and hunger. FCQ-T-r scores were positively correlated with self-reported frequency of consuming chocolate and with scores of the Attitudes to Chocolate Questionnaire, indicating convergent validity. In study 2, students (n ¼ 76) underwent a chocolate exposure in the laboratory. FCQ-S scores increased during chocolate exposure and increases in momentary