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Journal of the Experimental Analysis of... Apr 1962The experiment was designed to find the shape of food satiation curves of the pigeon as a function of hours of deprivation or percentage of free-feeding weight, and to...
The experiment was designed to find the shape of food satiation curves of the pigeon as a function of hours of deprivation or percentage of free-feeding weight, and to study the fluctuation in free-feeding weight as a function of deprivation and satiation. At a systematically and progressively increased number of hours' deprivation, eight birds were allowed to satiate on grain presented contingent upon the emission of a pecking response. In the second part of the experiment, in which two birds were used, a similar procedure was followed except that the independent variable was percentage of free-feeding weight. These were the conclusions.1. Approximately 64% of the satiation curves were classified as straight with an abrupt stop. The next highest percentage of curves was 18% for curves classified as straight with a curvilinear stop. No "classic" satiation curves, curvilinear with curvilinear stop, were found.2. The pigeons responded at fairly constant rate during the early part of each satiation session, or they did not respond at all. The critical weight, above which they did not respond, was 85% of free feeding.
Topics: Animals; Columbidae; Food; Hunger; Learning; Satiation
PubMed: 14491005
DOI: 10.1901/jeab.1962.5-239 -
Chemical Senses Feb 2010The acute effect of complexity in aroma composition on perceived satiation and food intake was investigated in 41 young, healthy, and normal weight subjects. Subjects... (Randomized Controlled Trial)
Randomized Controlled Trial
The acute effect of complexity in aroma composition on perceived satiation and food intake was investigated in 41 young, healthy, and normal weight subjects. Subjects consumed 2 different strawberry-aromatized sweetened yogurt products (i.e., test and placebo product) in either an olfactometer-aided or an ad libitum eating experimental design. The test product was aromatized with a multicomponent strawberry aroma, whereas the placebo product was aromatized with a single-component strawberry aroma. Compared to placebo, subjects felt significantly more satiated during aroma stimulation with the multicomponent strawberry aroma in the olfactometer-aided setting. Additionally, perceived satiation was significantly increased 10-15 min after consumption of the multicomponent strawberry-aromatized sweetened yogurt product in the ad libitum eating setting. There was no effect on the amount of strawberry-aromatized sweetened yogurt product consumed ad libitum. Apart from the differences in timing of the appetite-regulating effects, both experimental settings demonstrated that the multicomponent strawberry aroma, which was perceived as being more complex, yet of similar aroma quality, intensity, and pleasantness compared with the single-component strawberry aroma, was able to enhance perceived satiation. The methodology of the olfactometer-aided aroma stimulation proved to be representative of a real-life setting with regard to aroma exposure and satiation. Food products, which are perceived as being more complex, have been suggested to delay the development of sensory satiation as a result of implicitly cueing for variation. The present results may be explained by increased sensory stimulation, due to concurrent exposure to multiple aroma components cueing for sensorily similar strawberry perception.
Topics: Adult; Appetite; Eating; Female; Flavoring Agents; Humans; Male; Odorants; Perception; Satiation; Single-Blind Method; Taste; Taste Threshold
PubMed: 20008454
DOI: 10.1093/chemse/bjp086 -
The Journal of Clinical Endocrinology... Sep 2004To examine leptin's role in human appetite regulation, we studied recombinant methionyl human leptin's effects on satiation and satiety in a model of leptin...
To examine leptin's role in human appetite regulation, we studied recombinant methionyl human leptin's effects on satiation and satiety in a model of leptin insufficiency, lipodystrophy. Eight females with hypoleptinemia and lipodystrophy were given sc injections of A-100 (maximal dose, 200% of that predicted to normalize serum leptin) for 4 months. Satiation and satiety were determined before and again during leptin treatment. Satiation was measured as the time to voluntary cessation of eating from a standardized food array after a 12-h fast. Satiety was determined as the time to hunger sufficient to consume a full meal after consumption of a standardized preload. During leptin treatment, satiation time decreased (41.2 +/- 18.2 to 19.5 +/- 10.6 min; P = 0.01), satiety time increased (62.9 +/- 64.8 to 137.8 +/- 91.6 min; P = 0.04), energy consumed to produce satiation decreased (2034 +/- 405 to 1135 +/- 432 kcal or 8.5 +/- 1.7 to 4.7 +/- 1.8 MJ; P < 0.01), and the amount of food desired in the postabsorptive state decreased (P < 0.02). Ghrelin concentrations also decreased during leptin administration (284.3 +/- 127.9 to 140.6 +/- 104.5 pmol/liter; P < 0.002). We conclude that increased leptin in patients with lipodystrophy results in less caloric, shorter, more satiating meals and longer-lived satiety. These data support the hypothesis that leptin plays an important, permissive role in human appetite regulation.
Topics: Adolescent; Adult; Energy Metabolism; Female; Humans; Leptin; Lipodystrophy; Satiation
PubMed: 15356018
DOI: 10.1210/jc.2003-031868 -
Journal of Experimental Psychology Dec 1960
Topics: Satiation; Semantics
PubMed: 13758466
DOI: 10.1037/h0045624 -
The Journal of Nutrition Feb 2000In recent years, research has focused on why fat is so readily overconsumed. Although the palatability of many high fat foods can encourage overconsumption, another... (Review)
Review
In recent years, research has focused on why fat is so readily overconsumed. Although the palatability of many high fat foods can encourage overconsumption, another possibility is that fat is not very satiating. A number of studies have compared the effects of fat and carbohydrate on both satiation (the amount eaten in a meal) and satiety (the effect on subsequent intake), but have found little difference between these macronutrients when the palatability and energy density were similar. On the other hand, the energy density of foods has been demonstrated to have a robust and significant effect on both satiety and satiation, independently of palatability and macronutrient content. It is likely that the high energy density of many high fat foods facilitates the overconsumption of fat. An understanding of the role that the energy density of foods plays in the regulation of food intake should lead to better dietary management of hunger and satiety in conditions associated with both over- and underconsumption of energy, such as obesity and anorexia.
Topics: Dietary Fats; Eating; Energy Intake; Humans; Satiation
PubMed: 10721885
DOI: 10.1093/jn/130.2.268S -
Physiology & Behavior Jun 2012One widely cited model of how humans acquire liking for different foods is flavour-nutrient learning, where associations between the orosensory properties of the... (Review)
Review
One widely cited model of how humans acquire liking for different foods is flavour-nutrient learning, where associations between the orosensory properties of the ingested food or drink (the flavour CS) and positive consequences of nutrient ingestion (the UCS) lead to acquired liking for the flavour (flavour-nutrient hedonic learning: FNL-H). Likewise, an association between the CS and the post-ingestive effects of ingested nutrients has been suggested to lead to learning about how satiating a particular food is (flavour-nutrient satiety learning: FNSH). However, whereas there is evidence for both FNL-H and FNL-S in experimental studies with non-human animals, evidence in humans is less convincing, with many failures to find the predicted changes in liking, preference or intake following repeated flavour-nutrient pairings. The present short review considers how subtle differences in experimental design might underlie this inconsistency, and identifies key design features which appear to increase the likelihood of success in human flavour-nutrient learning studies. Key factors include CS novelty, the level of nutrients ingested during training, the appetitive state of the consumer and individual consumer characteristics. A further complication is competition between FNL-H and FNL-S, and with other associations such as flavour-flavour learning. From this it is possible to make important inferences about the nature of human flavour-nutrient learning which firstly suggest that it has important similarities to that seen in other species, but secondly that the laboratory investigations of both FNL-H and FNL-S in humans can be compromised by subtle but important variations in experimental design.
Topics: Animals; Association Learning; Food; Food Preferences; Humans; Satiation
PubMed: 22465846
DOI: 10.1016/j.physbeh.2012.03.013 -
Nutrition and Health 2001The investigation consisted of a laboratory study with 10 healthy subjects who were both sleep and food deprived prior to each experimental condition. The aim of the...
The investigation consisted of a laboratory study with 10 healthy subjects who were both sleep and food deprived prior to each experimental condition. The aim of the study was to investigate the importance of energy content and the bulk of food on wakefulness and satiation. Each subject was tested in four conditions, each with equal food composition but different energy amounts: 100, 500 and 1000 kcal and 100 kcal with low bulk content. Recordings and ratings of wakefulness and satiations were carried out throughout the investigation, starting 30 minutes before and continuing until 90 minutes after intake of the food alternatives. No differences in wakefulness could be observed after the four food alternatives. However, subjects rated themselves as more satiated after the food alternatives with higher energy content and higher bulk.
Topics: Adult; Analysis of Variance; Energy Intake; Female; Food; Humans; Hunger; Male; Middle Aged; Satiation; Sleep Stages
PubMed: 11694071
DOI: 10.1177/026010600101500202 -
Physiology & Behavior Aug 2004Thyrotropin-releasing hormone (TRH) and cholecystokinin octapeptide (CCK) are endogenous neuropeptides known to inhibit intake of alcohol. Although both peptides are... (Comparative Study)
Comparative Study
Thyrotropin-releasing hormone (TRH) and cholecystokinin octapeptide (CCK) are endogenous neuropeptides known to inhibit intake of alcohol. Although both peptides are released by alcohol consumption and are hypothesized to satiate alcohol intake, their interaction has not been examined. We deprived ad-lib-fed male (n=6) and female (n=4) Wistar rats of water for 23 h and then gave them 30 min access to 5% w/v ethanol, followed by 30 min access to water. After adaptation to this schedule, rats were randomly assigned to receive intraperitoneal injections of either saline+saline, CCK (4 microg/kg)+saline, saline+TRH (10 mg/kg) or CCK+TRH immediately before alcohol access. Analyses of variance revealed a significant (P<.05) effect of CCK, and a significant interaction of CCK and TRH in control of ethanol consumption. CCK reliably reduced alcohol intake, and TRH blocked this satiation effect of CCK, increasing intake by 88.8% and 34.6% in males and females, respectively. TRH increased water intake in females, and CCK blocked this effect of TRH. Results indicate an infra-dose-additive interaction of CCK and TRH in satiation of alcohol intake, which may reflect a natural, endogenous neuropeptide interaction in the regulation of caloric intake.
Topics: Alcohol Drinking; Animals; Drinking; Drug Interactions; Ethanol; Female; Male; Rats; Rats, Wistar; Satiation; Sex Factors; Sincalide; Thyrotropin-Releasing Hormone
PubMed: 15234590
DOI: 10.1016/j.physbeh.2004.04.029 -
Cell Metabolism Jun 2009To meet the continuous demand for energy, organisms use diverse signals to match food intake with energy needs. This paper reviews the effect of satiation signals and... (Review)
Review
To meet the continuous demand for energy, organisms use diverse signals to match food intake with energy needs. This paper reviews the effect of satiation signals and adiposity signals on food intake, including how they interact in the brain and how their influence changes with experience. Whereas meal initiation is influenced by external environmental factors, meal size is influenced by an array of signals that can be partitioned according to their reliability in indicating caloric content of food. It is argued that the malleability of satiation signals renders them poor candidates as pharmacological targets to control body weight.
Topics: Adiposity; Animals; Brain; Eating; Energy Metabolism; Models, Biological; Satiation; Signal Transduction
PubMed: 19490904
DOI: 10.1016/j.cmet.2009.04.007 -
Annual Review of Pharmacology and... 1988
Review
Topics: Animals; Appetite Depressants; Hormones; Humans; Satiation; Satiety Response
PubMed: 3289486
DOI: 10.1146/annurev.pa.28.040188.001335