Previous research from the Sussex Ingestive Behaviour Group suggests that satiety beliefs generated by product information and satiety-relevant sensory characteristics (thick consistency and creamy flavours) can enhance the satiety response to covertly added energy in beverages. However these characteristics in low-energy beverages can generate rebound hunger effects. This thesis explored whether this enhanced-satiety concept can be translated to real consumers. Study 1 examined the extent of energy reduction that could be tolerated without rebound hunger effects. The original enhanced satiety concept was not replicated, although there was tentative evidence that energy compensation was more accurate for small energy additions. Study 2 explored whether enhanced satiety would prevail following repeated exposures in consumers' own homes. Enhanced satiety was found before and after exposure. Additionally focus groups suggested that diet-concerned consumers may be particularly interested in such products. Therefore in Study 3 this population, represented in the literature by those reporting high dietary restraint, was studied suggesting that those high in restraint and disinhibition compensated more accurately for energy in unenhanced beverages. A final complication for consumers is that believed healthy foods are often overconsumed. Two final studies demonstrated that health labels generated beliefs about the sensory experience and expected satiation and satiety of beverages. Tasting overrode the effects of these beliefs, although expectation-experience congruency led to assimilation of healthy beliefs, and indulgent-based fullness. Portion size selection was unaffected. Together the findings from these studies suggest that the enhanced satiety concept may have some utility in the real world, although it remains unclear as to how little caloric content can be tolerated whilst still enhancing satiety, and whether diet concerned consumers would benefit. Finally whilst health information may have a role in appetite expectations the interaction with sensory experience is important for generating overall product evaluations, and sensory experience is likely to override label information in dictating portion size selection.
| Identifer | oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:694595 |
| Date | January 2016 |
| Creators | Hovard, Peter |
| Publisher | University of Sussex |
| Source Sets | Ethos UK |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Source | http://sro.sussex.ac.uk/id/eprint/63963/ |
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