Brunstrom Jeffrey M, Shakeshaft Nicholas G, Scott-Samuel Nicholas E
Department of Experimental Psychology, University of Bristol, 12a Priory Road, Bristol, England, United Kingdom.
Appetite. 2008 Nov;51(3):604-14. doi: 10.1016/j.appet.2008.04.017. Epub 2008 May 1.
Humans have expectations about the satiety that is likely to develop after consuming particular foods. These expectations are potentially important, because they may influence decisions about meal size. Despite this, very little is known about the basis on which satiety expectations are formulated. This work introduces a methodology (based on a method of constant stimuli) that quantifies differences in expectations across foods. In Experiment 1 (N=52) and Experiment 2 (N=76) we compared expectations across 4 and 18 common foods, respectively. We discovered that a considerable mismatch occurs between satiety expectations and the energy content of foods (e.g., 200 kcal of pasta and 894 kcal of cashew nuts are expected to deliver equal satiety). This difference may reflect physical or macronutrient characteristics of these foods--energy-dense and high-fat foods have significantly lower 'ratios of expected satiety.' We also found a highly significant relationship between food familiarity and expected satiety (r=0.86, p<0.001), suggesting that expected-satiety judgements are learned. Across experiments, we were able to confirm both the reliability and robustness of our empirical approach. Future use of this methodology is discussed, both in relation to our understanding of portion-size decisions and its application more generally.
人类对于食用特定食物后可能产生的饱腹感有预期。这些预期可能很重要，因为它们可能会影响关于进餐量的决定。尽管如此，对于饱腹感预期形成的基础却知之甚少。这项研究介绍了一种方法（基于恒定刺激法），该方法可以量化不同食物之间预期的差异。在实验1（N = 52）和实验2（N = 76）中，我们分别比较了4种和18种常见食物的预期。我们发现，饱腹感预期与食物的能量含量之间存在相当大的不匹配（例如，200千卡的意大利面和894千卡的腰果预期能带来相同的饱腹感）。这种差异可能反映了这些食物的物理或宏量营养素特征——能量密集型和高脂肪食物的“预期饱腹感比率”显著更低。我们还发现食物熟悉度与预期饱腹感之间存在高度显著的关系（r = 0.86，p < 0.001），这表明预期饱腹感判断是后天习得的。在各个实验中，我们能够证实我们实证方法的可靠性和稳健性。本文讨论了该方法在未来的应用，包括对我们理解进餐量决定的作用以及更广泛的应用。
