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Sensory-specific satiety for a food is unaffected by the ad libitum intake of other foods during a meal: is SSS subject to dishabituation?
MedLine Citation:
PMID:  23266517     Owner:  NLM     Status:  Publisher    
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 results 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.
S Meillon; A Thomas; R Havermans; L Pénicaud; L Brondel
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-12-20
Journal Detail:
Title:  Appetite     Volume:  -     ISSN:  1095-8304     ISO Abbreviation:  Appetite     Publication Date:  2012 Dec 
Date Detail:
Created Date:  2012-12-25     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8006808     Medline TA:  Appetite     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
CNRS UMR 6265 Centre des Sciences du Goût et de l'Alimentation F-21000, Dijon, France; INRA UMR 1324 Centre des Sciences du Goût et de l'Alimentation F-21000, Dijon, France; Université de Bourgogne, UMR Centre des Sciences du Goût et de l'Alimentation F-21000, Dijon, France. Electronic address:
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