Important Notes

Important notes:

Do NOT write outside the grey boxes. Any text or images outside the boxes will be deleted.

Do NOT alter the structure of this form. Simply enter your information into the boxes. The form will be automatically processed – if you alter its structure your submission will not be processed correctly.

Do not include keywords – you can add them when you submit the abstract online.

Title: What is satiating? Consumer perceptions of satiating foods

Authors & affiliations: S. Fiszman1, P. Varela1,2, P. Díaz3, Linares M. B.3, Garrido M. D.3 1 Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna (Valencia), Spain 2 Current affiliation: Nofima AS, P.O. Box 210, 1431 Ås, Norway 3 Department of Food Technology, Nutrition and Bromatology, University of Murcia, Murcia, Spain

Abstract: (Your abstract must use Normal style and must fit in this box. Your abstract should be no longer than 300 words. The box will ‘expand’ over 2 pages as you add text/diagrams into it.) It would be desirable for consumers to be able to make informed choices about individual products based on understanding the energy balance and the meaning of satiety. Dictionaries define satiety as 1) the quality or state of being fed or gratified to or beyond capacity: surfeit, fullness; and 2) the revulsion or disgust caused by overindulgence or excess. Synonyms offered are: replete, sated, full, stuffed and surfeited. Other related-words are: overfed, overfull, and overstuffed. “Satiation” is not in the dictionary. It would therefore seem pertinent to ask consumers what comes to mind when they think about satiety, or what food items they think are satiating. In the present work (200 subjects) the Word Association techniquem asking the consumers for the first words that came into their mind when they thought of “satiating food”m and a Free Listing exercise that asked them to list four satiating food items were used. The consumers’ associations with satiating food were primarily related to the amount, high energy, tastiness and fullness of the meals. It is interesting that tasty meals were mentioned, as this would indicate a greater likelihood of eating a big plate of a tasty meal rather than other options. Fatness and hunger had a lower number of mentions, indicating that “satiating” food was related more to the immediate sensation of “stomach full” than to the cessation of hunger. The mention of negative sensations of discomfort after a copious meal reinforces this interpretation. Regarding the satiating food, hearty meals and meat were those most associated with satiation, followed by pasta, sweet items and fast food. So, calories seem to be relevant. The second place for meat is probably due to the masticatory force and chewing time it involves, which elicit stronger orosensory cues. Remarkably, no mention was made of functional foods that are specifically designed to be satiating.