Product Design and Quality Management Group, Wageningen University, Wageningen, The Netherlands.
J Nutr. 2011 Dec;141(12):2242-8. doi: 10.3945/jn.111.143867. Epub 2011 Nov 2.
Orosensory exposure to sweetness has been shown to be important in satiation, whereas the effect of exposure to a salty taste on satiation is not known. The primary objective was to investigate the effect of orosensory exposure time to and intensity of saltiness in soup on ad libitum intake. The secondary objective was to investigate the effect of intensity on bite size. Fifty-five healthy men consumed ad libitum from both a low-salt (LS) and a high-salt (HS) creamy tomato soup in 2 exposure time conditions ("long" and "short") and a free condition ("free"). Bites were administered and controlled via a pump. In the long condition, bites of 5 g were administered in 2 s at intervals of 5 s (exposure time: 24 s/min). In the short condition, bites of 15 g were administered in 3 s at intervals of 15 s (exposure time: 12 s/min). The eating rate was equal in the long and short conditions (60 g/min). In the free condition, participants adjusted their bite sizes at intervals of 15 s. The short condition resulted in ~34% higher ad libitum intake compared to the long condition (P < 0.001); there was no interaction with intensity. Ad libitum intake of HS soup was ~9% lower than LS soup (P < 0.001). The free condition showed that HS soup was consumed with smaller bite sizes during the first half of the intake period (P < 0.05). Longer orosensory exposure and higher saltiness intensity both decreased food intake, although orosensory exposure had more impact than intensity. Prolonging the orosensory exposure per food unit may be helpful to reduce food intake.
味觉感受甜味对饱腹感很重要，而味觉感受咸味对饱腹感的影响尚不清楚。主要目的是研究味觉感受咸味的时间长短和强度对汤类随意进食量的影响。次要目的是研究强度对咬口大小的影响。55 名健康男性分别在两种味觉感受时间条件（“长”和“短”）和一种自由条件（“自由”）下，从低钠（LS）和高钠（HS）奶油番茄汤中随意进食。通过泵给予和控制咬口。在长条件下，每 5 秒给予 5 克的咬口（暴露时间：24 秒/分钟）。在短条件下，每 15 秒给予 15 克的咬口（暴露时间：12 秒/分钟）。长、短两种条件下的进食速度相等（60 克/分钟）。在自由条件下，参与者每 15 秒间隔调整咬口大小。与长条件相比，短条件导致随意进食量增加约 34%（P < 0.001）；与强度无交互作用。HS 汤的随意进食量比 LS 汤低约 9%（P < 0.001）。自由条件显示，在摄入期的前半段，HS 汤的咬口较小（P < 0.05）。较长的味觉感受时间和较高的咸味强度都会减少食物摄入，尽管味觉感受时间比强度的影响更大。延长每单位食物的味觉感受时间可能有助于减少食物摄入。
