Beyond expectations: The physiological basis of sensory enhancement of satiety

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Minimally processed foods are more satiating and less hyperglycemic than ultra-processed foods: A preliminary study with 98 ready-to-eat foods

This 2016 study tested the relationship between the level of food processing involved in making a product and people’s glycemic and satiety responses. The food served varied in terms of processing based on the international NOVA classification, which were: raw and minimally processed foods; processed foods; and ultra-processed foods (industrial products made from substances extracted/derived […]

Unconscious affective responses to food

While unconscious cognitive and behavioral processing have been found to be related to food, Sato et al. (2016) wanted to investigate affective (relating to moods, feelings, and attitudes) responses to food, its relationship with daily dietary behaviors, and whether it can be triggered unconsciously. The participants were exposed to a photo of either food or […]