Department of Experimental Psychology, University of Bristol, United Kingdom.
Am J Clin Nutr. 2010 Jun;91(6):1584-9. doi: 10.3945/ajcn.2009.28863. Epub 2010 Apr 7.
Reduced-energy-dense diet foods are often formulated to match the sensory characteristics of their regular-energy-dense counterparts. However, the extent to which attitudes toward a reduced-energy-dense food remain constant, even after repeated ingestion, remains to be explored systematically.
The objective was to determine whether liking, "expected satiety," and "expected satiation" change after repeated exposure to a familiar food that has been reduced in energy density. Expected satiety and expected satiation refer to the extent to which foods are expected to stave off hunger and to deliver "fullness," respectively, when compared on a calorie-for-calorie basis.
Participants (n = 36) consumed either reduced-energy-dense (374 kcal) or standard-energy-dense (567 kcal) spaghetti Bolognese for lunch over 5 test sessions. During each test session, liking for the spaghetti Bolognese was assessed, together with measures of expected satiety and expected satiation.
Participants in the reduced-energy-dense condition reported a decrease in liking for the spaghetti Bolognese over the test sessions ( approximately 30%), whereas liking in the standard condition remained constant [condition (reduced/standard) x session (1-5) interaction, P < 0.008]. By contrast, both expected satiation and expected satiety remained similar across conditions and test sessions.
Over time, the pleasantness of a reformulated low-energy-dense food can decrease, and this may undermine its efficacy as a weight-loss product. It remains to be determined whether a longer period of "flavor-nutrient learning" is needed for shifts in expected satiety and expected satiation to be observed.
低能量密度的节食食品通常是为了模仿其高能量密度同类产品的感官特征而配制的。然而，即使经过多次摄入，人们对低能量密度食品的态度是否仍然保持不变，这一点仍有待系统地研究。
本研究旨在确定在反复摄入一种能量密度降低的熟悉食物后，人们对其喜好度、“预期饱腹感”和“预期满足感”是否会发生变化。“预期饱腹感”和“预期满足感”是指在基于卡路里比较时，食物分别能在多大程度上缓解饥饿感和产生“饱腹感”。
参与者（n=36）在 5 次测试期间分别食用低能量密度（374 卡路里）或高能量密度（567 卡路里）的意大利肉酱面作为午餐。在每次测试中，参与者都对意大利肉酱面的喜好程度进行了评估，并对其“预期饱腹感”和“预期满足感”进行了测量。
在低能量密度组中，参与者报告称在测试期间对意大利肉酱面的喜好程度下降了约 30%，而在高能量密度组中，喜好程度保持不变[条件（低能量/高能量）×测试（1-5）交互作用，P＜0.008]。相比之下，在不同条件和测试期间，“预期满足感”和“预期饱腹感”都保持相似。
随着时间的推移，重新配方的低能量密度食品的美味感可能会下降，这可能会降低其作为减肥产品的功效。目前还需要确定是否需要更长的“味道-营养学习”期，才能观察到“预期饱腹感”和“预期满足感”的变化。
