Product labelling can confer sustained increases in expected and actual satiety
Fay, S.H., Hinton, E.C., Rogers, P.J., & Brunstrom, J.M. (2011) Product labelling can confer sustained increases in expected and actual satiety. Appetite, 57(2), p. 557.
Expected satiety has been shown to play a key role in decisions around meal size. Recently it has become clear that these expectations can also influence the satiety that is experienced after a food has been consumed. As such, increasing the expected and actual satiety a food product confers without increasing its caloric content is of importance. In this study we sought to determine whether this could be achieved via product labelling. Female participants (N=75) were given a 223-kcal yoghurt smoothie for lunch. In separate conditions the smoothie was labelled as a diet brand, a highly-satiating brand, or an ‘own brand’ control. Expected satiety was assessed using rating scales and a computer-based ‘method of adjustment’, both prior to consuming the smoothie and 24 hours later. Hunger and fullness were assessed at baseline, immediately after consuming the smoothie, and for a further three hours. Despite the fact that all participants consumed the same food, the smoothie branded as highly-satiating was consistently expected to deliver more satiety than the other ‘brands’; this difference was sustained 24 hours after consumption. Furthermore, post-consumption and over three hours, participants consuming this smoothie reported significantly less hunger and significantly greater fullness. These findings demonstrate that the satiety that a product confers depends in part on information that is present around the time of consumption. We suspect that this process is mediated by changes to expected satiety. These effects may potentially be utilised in the development of successful weight-management products.
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|Item Type:||Journal Article|
|Additional Information:||This research was supported by a BBSRC-DRINC grant (ref:BB/G005443/1).|
|Keywords:||meal size, satiety , product labelling|
|Subjects:||Australian and New Zealand Standard Research Classification > MEDICAL AND HEALTH SCIENCES (110000) > NUTRITION AND DIETETICS (111100)|
|Divisions:||Current > Institutes > Institute of Health and Biomedical Innovation|
|Copyright Owner:||Copyright 2011 Elsevier|
|Copyright Statement:||This is the author’s version of a work that was accepted for publication in <Appetite>. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in PUBLICATION, [VOL 57(2), (2011)] DOI: 10.1016/j.appet.2011.05.069|
|Deposited On:||01 Nov 2011 22:11|
|Last Modified:||03 Nov 2011 00:07|
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