Flavor, Satiety and Food Intake by Beverly Tepper Martin Yeomans & Martin Yeomans

Author:Beverly Tepper,Martin Yeomans & Martin Yeomans
Language: eng
Format: epub
ISBN: 9781119044895
Publisher: John Wiley & Sons, Inc.
Published: 2017-06-15T00:00:00+00:00

According to the World Health Organisation [1], global obesity levels have doubled in the last three decades, a time period coinciding with shifts in the way many people eat and move around in their daily lives. The impact of obesity reaches beyond each individual's health status and general well-being, causing significant social, environmental and economic pressure in a number of nations around the globe. For many individuals, overweight and obesity reflects energy imbalance resulting from overconsumption relative to energetic need, which is undoubtedly encouraged by western and westernised food environments, where palatable, highly processed and pre-prepared energy-rich foods are widely accessible, aggressively advertised, cheap to buy and fast to consume. While there is no one solution to this problem, the development of foods and drinks with the ability to promote feelings of fullness and reduce hunger sensations between meals could play an important role in reducing excess energy intake, and researchers have considered the ways in which food products could be modified to improve their satiating capacity. Traditionally this research has focused on the ability of certain nutrients, namely protein and fibre, to promote satiety when added into foods. More recently, however, researchers are beginning to acknowledge non-nutrient factors influencing the satiating power of the foods and beverages we consume [2]. The non-nutrient basis for the development of satiety is the focus of this chapter, which outlines evidence for the role of different cognitive and sensory cues that affect a food's impact on satiety. The final section considers the ways in which satiety-relevant cognitive and sensory cues can be integrated into a product to maximise its impact on behavioural satiety responses, with a focus on caloric beverages.

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