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首页> 外文期刊>Appetite >We are what we (think we) eat: The effect of expected satiety on subsequent calorie consumption
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We are what we (think we) eat: The effect of expected satiety on subsequent calorie consumption

机译：我们是我们（想我们）吃的东西：预期的饱腹令在随后的卡路里消费中的影响

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摘要

Varying expected satiety (ES) for equi-calorie portions of different foods can affect subsequent feelings of hunger and fullness and alter consumption. To our knowledge, no study has manipulated ES for an equal portion of the same solid food, subsequent appetite has not been measured > 3 h and studies have not consistently measured later consumption. Further, it is not clear whether any changes in hunger, fullness or later consumption that stem from differing ES are the result of a psychological or physiological response. The aims of this study were to manipulate ES for the same solid food on two occasions in order to compare participants' appetitive responses over a 4-h inter-meal period, to measure later consumption, and to assess whether any effect of ES on these measures was related to a physiological (i.e. total ghrelin) response. Using a within-subjects design, 26 healthy participants had their ES for omelettes manipulated experimentally, believing that a 3-egg omelette contained either 2 (small condition) or 4 (large condition) eggs. When ES was higher (large condition) participants ate significantly fewer calories at a lunchtime WA meal (mean difference = 69 kcal [+/- 95% CI 4-136]) and consumed significantly fewer calories throughout the day (mean difference = 167 kcal [+/- 95% CI 26-309]). The results show that there was a significant main effect of time on hunger and fullness, but no main effect of 'portion size' (p > .05). There was also a significant interaction between time and portion size for hunger. There was no evidence for any significant differences in appetite or consumtpion resulting from changes in total ghrelin. Overall, the data suggest that ES for a solid food can be manipulated and that, when given at breakfast, having a higher ES for a meal significantly reduces lunchtime and whole day caloric consumption.
机译：不同食物的equi-calorie部分的不同预期饱腹感应会影响随后的饥饿感和丰满和消费。据我们所知，没有研究相同固体食品的等部分的研究，随后尚未测量食欲> 3小时，并且研究未始终衡量消费。此外，目前尚不清楚患有不同es的饥饿，饱满或后来消费的任何变化是心理或生理反应的结果。本研究的目的是两次操纵同一型固体食品，以便将参与者的食欲响应进行比较，以衡量以后的消费，并评估是否存在任何影响措施与生理（即总Ghrelin）反应有关。使用受试者内部设计，26个健康的参与者对实验操纵的Omelettes进行了eS，相信3蛋杂露含有2（少量条件）或4（大条件）卵。当ES较高（大条件）参与者在午餐日膳食时略微更少的卡路里（平均差异= 69千卡[+/- 95％CI 4-136]），并且全天消耗较少的卡路里（平均差异= 167千卡） [+/- 95％CI 26-309]）。结果表明，时间对饥饿和丰满度有显着的主要影响，但没有“部分尺寸”的主要影响（P> .05）。在饥饿的时间和部分大小之间也存在显着的相互作用。由于GHRELIN总变化导致的食欲或消费物的任何显着差异没有证据。总的来说，数据表明，可以操纵亚级食品，并且在早餐时给出时，膳食更高的蛋白质，显着降低了午餐时间和整天热量消耗。

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