Rolls B J, Van Duijvenvoorde P M, Rolls E T
Appetite. 1984 Dec;5(4):337-48. doi: 10.1016/s0195-6663(84)80006-9.
Satiety can be specific to a food which has been eaten. This is shown by a decrease in the pleasantness of foods eaten relative to foods which have not been eaten. The aim of the present experiment was to determine whether this specificity still remained after a meal with a very different food in each of four courses. Forty-eight human subjects were given a four-course lunch with either a different food in each course (varied meal), or the same food in each course (plain meal). Energy intake was elevated by 60% in the varied meal primarily because of the increase food consumption in the third and fourth courses. The pleasantness of the taste of foods eaten decreased rapidly, whereas the pleasantness of foods which had not been eaten remained relatively unchanged. The change in pleasantness of a food correlated well with the subsequent intake of that food. Therefore, sensory-specific satiety is still found after eating four different courses in a meal and general satiety does not result. Some selective interactions between different foods were also found. For example, when a savory food was eaten, the pleasantness of (uneaten) savory foods decreased more than that of (uneaten) sweet foods. The converse was found when sweet foods were eaten. It is concluded that sensory-specific satiety and the effect of variety in enhancing food intake can operate throughout a meal with four very different foods, and that there are interactions between foods similar in savoriness or sweetness.
饱腹感可能针对已食用的特定食物。这表现为与未食用的食物相比，已食用食物的愉悦感降低。本实验的目的是确定在用餐过程中，每道菜都食用截然不同的食物后，这种特异性是否仍然存在。48名受试者食用了一顿四道菜的午餐，要么每道菜的食物都不同（多样化餐食），要么每道菜的食物都相同（普通餐食）。多样化餐食中的能量摄入量提高了60%，主要是因为第三和第四道菜中食物摄入量增加。已食用食物的味道愉悦感迅速下降，而未食用食物的愉悦感相对保持不变。一种食物愉悦感的变化与随后该食物的摄入量密切相关。因此，在一餐中食用四道菜不同的食物后，仍能发现感官特异性饱腹感，且不会产生总体饱腹感。还发现了不同食物之间的一些选择性相互作用。例如，当食用咸味食物时，（未食用的）咸味食物的愉悦感下降幅度大于（未食用的）甜味食物。当食用甜味食物时，情况则相反。得出的结论是，感官特异性饱腹感以及食物种类对增加食物摄入量的影响在一餐中食用四种截然不同的食物时都能起作用，并且在咸味或甜味相似的食物之间存在相互作用。
