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Repeated cycles of restricted food intake and binge feeding disrupt sensory-specific satiety in the rat. The relationship between food restriction and subsequent dysregulation of food intake is complex, variable and long-lasting. The present study investigated in rats whether repeated cycles of food restriction and binge feeding opportunities may alter regulation of food intake by employing a test for sensory-specific satiety.
Rats that experienced repeated food restriction-binge cycles maintained heavier body weights compared to rats that remained on continuous food restriction. In contrast to the control subjects, rats that alternated between food restriction and binge feeding failed to display sensory-specific satiety. During the first meal, there was a gradual decrease in the amount of food intake over a 40 min period. When presented with a second meal of the same food, these rats responded to the familiar food in a manner similar as to a novel food i. Food restriction-binge feeding cycles may be considered as a form of stress, which in turn is associated with cross-sensitization to numerous behavioral responses.
Therefore, we propose that stress-induced disruption of sensory-specific satiety reflects a sensitized response to food, in which the interaction between sensory and satiety factors are no longer the key regulators of food choice and meal cessation. Furthermore, a role for sensory-specific satiety in terminating food intake appeared to decline with the progression of the cycles, thereby contributing to a steady increase in body weight of rats that experienced restriction with bouts of binge feeding opportunities.
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Effect of exposure to similar flavours in sensory specific satiety : Implications for eating behaviour. Sensory-specific satiety SSS refers to a decline in pleasantness of eaten foods in comparison to other non-ingested meals. Although SSS is specific to the eaten food, it can also generalize to other meals that share similar properties to the satiated food. It is possible that this phenomenon could become more specific after extensive experience, as repeated exposure to an assortment of similar food could cause perceptual learning i. This in turn would reduce generalization from the consumed food to other similar products, so they will be more readily consumed.
To assess this hypothesis, two experiments were carried out using rats as experimental subjects and flavoured solutions as stimuli. In Experiment 1 our main goal was to find the basic SSS effect with two different solutions. As expected, the showed that rats tended to consume a higher amount of non-sated solutions in comparison to sated ones. Experiment 2 evaluated how repeated exposure to two similar solutions affected generalization of the SSS.
showed that rats that did not have extensive exposure to the flavoured solutions showed no preference for the non-sated drink. However, rats that had repeated exposure to the flavours showed SSS. The suggest that easy and continuous access to a high variety of similar unhealthy foods might have long-term effects on food consumption, and highlight a potential mechanism linking obesogenic environments with dietary habits.
Published by Elsevier Ltd. Is sensory-specific satiety for a bitter-sweet infusion modulated by context?
The sensory -affective attributes of beverages have an important influence on a given intake and successive consumptions because of sensory-specific satiety SSS; defined as a decrease in pleasantness ratings of a food eaten relative to uneaten foods. No studies have, however, investigated how multiple sessions of SSS for familiar drinks over a period of several days up to a week may change their pleasantness and how these hedonic-related judgments are affected by the context during SSS testing. With twenty-six participants, the present study explored the medium lasting and contextual effects of repeated SSS sessions for a bitter-sweet infusion on olfactory and flavour pleasantness over the course of three exposures in either a laboratory or a cafeteria setting.
The showed olfactory and flavour SSS for the infusion following each consumption in both the artificial and the natural setting. More interestingly, despite the failure to detect medium-term SSS i. To the best of our knowledge, the impact of eating location on the development of satiation and the differential contextual sensitivity of SSS for orthonasal odours and flavours has not been reported ly. The implications of potential environmental control of SSS are considered in this study.
Pre- and postprandial variation in implicit attention to food images reflects appetite and sensory-specific satiety. Implicit attentional processes are biased toward food-related stimuli, with the extent of that bias reflecting relative motivation to eat.
These interactions have typically been investigated by comparisons between fasted and sated individuals. In this study, temporal changes in implicit attention to food were assessed in relation to natural, spontaneous changes in appetite occurring before and after an anticipated midday meal. Non-fasted adults performed an emotional blink of attention EBA task at intervals, before and after consuming preferred, pre-selected sandwiches to satiety.
Participants were required to detect targets within a rapid visual stream, presented after task-irrelevant food preferred or non-preferred sandwiches, or desserts or non-food distractor images. All of food distractor preferentially captured attention even when appetite levels were low, but became more distracting as appetite increased preprandially, reducing task accuracy maximally as hunger peaked before lunch. Postprandially, attentional capture was markedly reduced for images of the specific sandwich type consumed and, to a lesser extent, for images of other sandwich types that had not been eaten.
Attentional capture by images of desserts was unaffected by satiation. These findings support an important role of selective visual attention in the guidance of motivated behaviour. Naturalistic, meal-related changes in appetite are accompanied by changes in implicit attention to visual food stimuli that are easily detected using the EBA paradigm. Preprandial enhancement of attention capture by food cues likely reflects increases in the incentive motivational value of all food stimuli, perhaps providing an implicit Looking for fun in Bitez 33 wm of wanting.
Postprandial EBA responses confirm that satiation on a particular food in relative inattention to that food, supporting an important attentional component in the operation of sensory-specific satiety. Sensory-specific satiety is intact in rats made obese on a high-fat high-sugar choice diet.
Sensory-specific satiety SSS is the temporary decreased pleasantness of a recently eaten food, which inhibits further eating. Evidence is currently mixed whether SSS is weaker in obese people, and whether such difference precedes or follows from the obese state. Animal models allow testing whether diet-induced obesity causes SSS impairment.
Tests of SSS involved pre-feeding a single palatable, distinctively-flavored food cheese- or cocoa-flavored prior to free choice between both foods. Rats were tested for short-term SSS 2 h pre-feeding immediately followed by 2 h choice and long-term SSS 3 day pre-feeding prior to choice on day 4. In both short- and long-term tests rats exhibited SSS by shifting preference towards the food not recently eaten.
SSS was not impaired in obese rats. On the contrary, in the long-term tests they showed stronger SSS than controls. This demonstrates that neither the obese state nor a history of excess energy consumption fundamentally causes impaired SSS in rats.
The putative impaired SSS in obese people may instead reflect a specific predisposition, properties of the obesogenic diet, or history of restrictive dieting and bingeing. For example if you ate a roasted chicken breast, you would type in chickenpress the Enter key and then press an arrow key to locate chicken Sensory-specific satiety for a food is unaffected by the ad libitum intake of other foods during a meal.
Is SSS subject to dishabituation? Sensory-specific satiety SSS is defined as a decrease in the pleasantness of a specific food that has just been eaten to satiation, while other non-eaten foods remain pleasant. The objectives of this study were the following: 1 to investigate whether SSS for a food is affected by the ad libitum intake of other foods presented sequentially during a meal, 2 to compare the development of SSS when foods are presented simultaneously or sequentially during a meal, and 3 to examine whether SSS is modified when foods are presented in an unusual order within a meal.
Twelve participants participated in three tasting sessions.
In session A, SSS for protein- fat- and carbohydrate-rich sandwiches was measured after the ad libitum consumption of single type of each of these foods. In session B, SSS was measured for the same three foods consumed ad libitum but presented simultaneously.
Session C was identical to session A, except that the presentation order of the three foods was reversed. The indicate that once SSS for a given food is reached, the ad libitum consumption of other foods with different sensory characteristics does not decrease SSS, regardless of the order in which the foods are presented. Once reached, SSS is thus not subject to dishabituation during a meal. For example if you ate a roasted chicken breast Additive effects of sensory -enhanced satiety and memory for recent eating on appetite. The sensory characteristics of a product have been shown to interact with actual nutrient content to generate satiety.
Separately, cued recall of recent eating has also been shown to reduce food intake. Here we explore for the first time how these two effects interact, with the hypothesis that sensory enhancement of satiety might be mediated by more vivid memory of the earlier consumed item.
On each of two test sessions, women volunteers consumed a control drink lemonade on one morning and then one of two test drinks on the next day 30 min before an ad libitum lunch. The test drinks were equicaloric but one was noticeably thicker and creamier, and expected to generate stronger satiety. Just prior to the test lunch, participants were asked to recall either the test drink test recall or the drink from the day control recall.
Overall these data further demonstrate the power of ' sensory -enhanced Looking for fun in Bitez 33 wm ' and cued recall of earlier eating as methods to reduce acute food intake, but suggest these effects operate independently. Does olfactory specific satiety take place in a natural setting? Olfactory- specific satiety OSS is characterized by a specific decrease in the odor pleasantness of a food eaten to satiety or smelled without ingestion. The usual protocol for studying OSS takes place in laboratory, a setting rather removed from the real world.
Here, we set out to examine OSS in a natural setting: during a meal in a restaurant. We hypothesized that an aroma contained in a food that is eaten at the beginning of a meal decreases the pleasantness of the flavor of a food with the same aroma eaten at the end of the meal. In the first experiment Experiment 1a test group received an appetizer flavored with a test aroma anise at the beginning of the meal. After the main dish, they received a dessert flavored with the same aroma. A control group received the same aromatized dessert, but after a non-aromatized appetizer.
This experiment was replicated Experiment 2 using verbena as the test aroma. For both experiments, revealed that aroma pleasantness, but not intensity or familiarity, ificantly decreased in the test groups vs. These findings extend the concept of OSS to a realistic eating context.
Specific hunger- and satiety -induced tuning of guinea pig enteric nerve activity. Although hunger and satiety are mainly centrally regulated, there is convincing evidence that also gastrointestinal motor activity and hormone fluctuations ificantly contribute to appetite alling. In this study, we investigated how motility and enteric nerve activity are set by fasting and feeding. By means of video-imaging, we tested whether peristaltic activity differs in ex vivo preparations from fasted and re-fed guinea pigs. We found that pressure-induced 2 cmH 2 O peristaltic activity occurs at a higher frequency in ileal segments from re-fed animals re-fed versus fasted, 6.
This systematic review examined the effectiveness of specific sensory techniques and sensory environmental modifications to improve participation of children with sensory integration SI difficulties. Abstracts of 11, articles published between January and May were examined. Studies were included if des reflected high levels of evidence, participants demonstrated SI difficulties, and outcome measures addressed function or participation.
Eight studies met inclusion criteria.Looking for fun in Bitez 33 wm
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