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Relative contributions of intestinal, gastric, oro-sensory influences and information to changes in appetite induced by the same liquid meal
In this 1998 study designed to assess how oral, gastric, and intestinal factors contribute to appetite control, 425ml of tomato soup was administered to nine healthy, fasted, male volunteers in various forms. Soup was given orally, through the stomach intubation (intragastrically – covertly and overtly), and through the duodenum (intraduodenal – overtly). The subjects rated their levels of fullness, hunger, and desire to eat over a 2-hour period, while the rate of gastric emptying was also measured after oral and intragastric soup intake. After soup was infused into the small intestine at a rate in line with normal gastric emptying, there was no significant impact on hunger, desire to eat, or fullness ratings. Also, there was no variation in gastric emptying between covert and overt intragastric soup infusions, but the researchers highlighted a suppression of appetite following covert intragastric administration that was also heightened when participants were informed of the route of infusion. Between all conditions, oral consumption resulted in the greatest appetite inhibition, and produced a slower rate of gastric emptying compared with both methods of intragastric soup infusions. Cecil et al. also reported strong associations between appetite ratings and both gastric and intestinal contents following intragastric soup intake, and these were found to be stronger after oral soup consumption. It was clear that orosensory, gastric and intestinal factors can interact to produce optimal expression of fullness and hunger suppression. [NPID: perception, appetite control, stomach intubation, desire, craving, hunger suppression, satiety, fullness]
Year: 1998
