Appetite
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Sensory-specific satiety (SSS) refers to the decrease of pleasure derived from a food with its consumption. In the current study it was examined whether SSS for a specific food can be dishabituated. To this end a total of 40 participants (10 males) received bite sized portions of a test food to repeatedly consume. ⋯ It was expected that the consumption of another food would induce dishabituation of SSS for the original test food. The participants indeed demonstrated SSS to the test food, but irrespective of condition this SSS proved stable. It is concluded that SSS is stimulus (i.e., food) specific but not subject to dishabituation.
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Randomized Controlled Trial
Dish influences implicit gender-based food stereotypes among young Japanese adults.
The present study explored whether the gender impression of a dish affects the gender stereotypes of foods. We assessed gender stereotypes of food among young Japanese adults using a semantic priming task. As prime stimuli, we took pictures of food in combination with a dish. ⋯ The feminine-evaluated dish exhibited a facilitation of the femininity and an inhibition of the masculinity of foods. Similarly, the masculine-evaluated dish exhibited a facilitation of the masculinity and an inhibition of the femininity of foods. These results suggest that gender-based stereotypical attitudes toward food pictures are determined by the combination of gender impressions for both the food itself and its dish.
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Comparative Study Clinical Trial
Habituation to the pleasure elicited by sweetness in lean and obese women.
In this study, we used a validated psychophysical tool, the hedonic general magnitude scale (hedonic gLMS), to examine whether hedonic responsivity after repetitive tasting of a sweet-tasting liquid follows a habituation pattern that is independent of adaptation to the sweet taste at the orosensory level, and whether the pattern of response is different between obese (N=22) and lean (N=32) women. The perceived sweet intensity and hedonic value of a 24% w/v sucrose solution was measured with the gLMS and sucrose preferences with the Monell two-series, forced-choice tracking method. ⋯ The groups did not differ in the level of sweetness preferred. Because obesity was associated with slower patterns of habituation to the palatability elicited by sweetness in women, this characteristic could contribute to slower satiation rates, prolongation of eating episodes, and excessive food consumption in obese women.
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Comparative Study
Dieting and food craving. A descriptive, quasi-prospective study.
Evidence linking food restriction and food craving is equivocal. This study investigated whether dieting was associated with a greater frequency of food craving. Dieting to lose weight was distinguished from watching so as not to gain weight. ⋯ Compared with non-dieters, dieters experienced stronger cravings that were more difficult to resist, and for foods they were restricting eating. Watchers showed similarities in experience both to dieters (low hunger) and non-dieters (lower craving intensity). These results support an association between dieting and food craving, the usefulness of distinguishing dieting to lose weight and watching, and suggest a need for further experimental investigation of actual food restriction on food craving experiences.
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Randomized Controlled Trial
Power of food moderates food craving, perceived control, and brain networks following a short-term post-absorptive state in older adults.
The Power of Food Scale (PFS) is a new measure that assesses the drive to consume highly palatable food in an obesogenic food environment. The data reported in this investigation evaluate whether the PFS moderates state cravings, control beliefs, and brain networks of older, obese adults following either a short-term post-absorptive state, in which participants were only allowed to consume water, or a short-term energy surfeit treatment condition, in which they consumed BOOST®. ⋯ Furthermore, individuals who scored high on the PFS were at an increased risk for experiencing these effects. Future research is needed to examine the eating behavior of persons who score high on the PFS and to develop interventions that directly target food cravings.