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Effect of viscosity on learned satiation
Since higher food viscosity leads to longer stimulation of the oral senses, Mars et al. set out to study the metabolic responses associated with these sensory signals that are firing during consumption. This study specifically looked at the impact of food viscosity on people’s learned satiation (feeling of fullness). To begin, the participants were split into 2 intervention groups: one that was offered unlimited access to a low viscosity (LV) yoghurt for breakfast; while the other group received as much high as they wanted of a viscosity (HV) yoghurt. Later, in the 4-week learning period, the subjects had an unlimited supply of either a high energy density (HED) yoghurt or a low energy density (LED) yoghurt, while being exposed to each yoghurt 10 times a day on alternate days. There was a significant link found between exposure and energy density among the high-viscosity intervention group. For example, 46+/-16 g more of the low energy density yoghurt was eaten after 10 exposures, compared with the high energy density yoghurt. However, there was no notable relationship between exposure and yoghurt energy density in the low-viscosity intervention group. These results seem to suggest that higher viscosity foods support learned satiation. [NPID: perception, food viscosity, viscosity, oral senses, satiety, fullness]
Year: 2009
