Preference and Satiety

Preference and satiety Short-an d long-termstudie so nfoo d acceptance,appetit e control andfoo d intake Liesbeth H.Zandstr a CENTRALE LANDBOUWCATALOGUS 0000 0801 7440 Promotor: Dr.W.A . van Staveren Hoogleraarin devoeding van de oudere mens Co-promotor: Dr. ir. C. de Graaf Universitairdocent Afdeling Humane Voeding &Epidemiologi e Wageningen Universiteit Preference and satiety Short- and long-term studies onfoo d acceptance,appetit e control andfoo d intake Liesbeth H.Zandstr a Proefschrift ter verkrijging vand egraa d vandocto r opgeza g van de rector magnificus vanWageninge n Universiteit, dr. CM. Karssen, in hetopenbaa r te verdedigen opwoensda g 26apri l200 0 des namiddagste vier uur ind eAula . Of. The research described in this thesis was financially supported by European Commission aspar to f project FAIR-CT95-0574. Financial support for the publication of this thesis by the Wageningen University and by Unilever ResearchVlaardinge n isgratefull y acknowledged. Zandstra, Liesbeth Preference and satiety. Short-and long-term studies on food acceptance, appetite control and food intake. Thesis Wageningen University - With ref. - With summary inDutch . ISBN90-5808-201- 6 K3UOTHE2,C«TIIT LAUDflOUVAJNTVE^1* ^ WAGENINGE* Cover: CeesAndriesse n Vruchf Bronze sculpture,tru esiz eappl e Reeuwijk, 2000 Photograph byWopk e Zandstra Printing: Grafisch Service CentrumVa n Gils B.V., Wageningen,Th e Netherlands © 2000, E.H. Zandstra -/ 1* Stellingen 1. Bij volwassenen is het energie-gehalte van voedingsmiddelen niet van invloed op deontwikkelin gva n smaakvoorkeuren(dit proefschrift). 2. Volwassenen leren niet te compenserenvoo r verschillen in energie-inhoud van voedingsmiddelen (ditproefschrift). 3. Hedonische responsies verkregen in het laboratorium met de 'taste-and-spit' test overschatten de optimale concentraties van smaakcomponenten in voedingsmiddelen (o.a.dit proefschrift). 4. Liking isa dynami c process {o.a.dit proefschrift). 5. Youea twha tyo u like,bu tcom et o likewha t you eat (ditproefschrift; PJ Rogers & DJMela in 'Yourfood: Whose choice?', 1992,Chapter 2, pp.26-36). 6. Waaromiet s lekker is,i smoeilijke r aante geve nda nwaaro miet s niet lekkeris . 7. Een bevinding in lijn van de verwachting is makkelijker te publiceren dan een bevinding die hier lijnrechttegenove r staat. 8. Het verstandigst is hij die weet wat hij niet weet (Socrates, 470-399 voor Christus). 9. Veel GSM-gebruikers zijn niet op de hoogte van het spreekwoord: 'Sprekenis zilver, zwijgenis goud'. 10. Competitie volleybal is apart voor mannen en vrouwen. Dat dit ook bij bridge hetgeva lis ,i sopmerkelijk . Stellingen behorende bij het proefschrift Preference andsatiety Short- andlong-term studies on food acceptance, appetitecontrol and food intake Liesbeth H.Zandstra .Wageningen ,2 6apri l2000 . Aan mijn ouders Abstract Preference andsatiety . Short-an d long-termstudie s onfoo d acceptance, appetite control andfoo d intake. Ph.D.-thesis byLiesbeth H.Zandstra, Division ofHuman Nutrition & Epidemiology, Wageningen University, Wageningen, theNetheriands. April26, 2000. This thesis describes experiments studying the impact of nutritionally modified foods onfoo d acceptance and appetite control.Th e major outcomes of the studies relate to (1) predictive validity of laboratory sensory tests on food consumption, (2) effects of macronutrient and energy content manipulations on long-term food acceptance and appetite control, and (3) effects of repeated food consumption, variety and changes in pleasantness on long-term food acceptance and food intake. On the basis of the studies in this thesis we conclude that laboratory hedonic ratings collected after the taste-and-spit test tend to overestimate the optimal preferred concentration of taste substances in foods. Also, adults do not readily learn or express compensation for a reduced-energy food after repeated experience with the food under realistic eating conditions. Finally, repeated exposure to foods can lead to changes in liking over time. Liking can either increase or decrease following repeated consumption. Whether liking increases or decreases with exposure depends on the sensory properties of foods, the type of food product, the availability of different varieties of foods, and the context in which the foods are consumed. This implies that reduced-energy foods with initial good acceptance may, over time, sustain or even increase in their acceptance. The development of palatable reduced-energy foods should therefore be encouraged in order to increase their initial acceptance and, as a consequence, their use and acceptance onth e longer-term. Contents Chapter 1 General introduction 11 Chapter 2 Laboratory hedonic ratings as predictors of consumption 23 Chapter 3 Short-term regulation offoo d intake inchildren ,youn g adults 39 andth e elderly Chapter 4 Short- and long-term effects of changes in pleasantness on 59 food intake Chapter 5 Effects of variety and repeated in-home consumption on 75 product acceptance Chapter 6 Effects of learned flavour cues on short-term regulation of 87 food intake ina realistic setting Chapter 7 No evidence of energy-based conditioned food preferences 105 inhuma n adults under realistic eating conditions Chapter 8 Generaldiscussio n 131 Summary 143 Samenvatting 147 Nawoord 153 Aboutth e author 155 Overdeauteur 157 Listo fpublication s 159 1 General introduction 11 Chapter 1 Introduction in the Netherlands as well as in other industrialised countries, there is still a discrepancy between dietary recommendations and actual food consumption. Most people have a higher intake of (saturated) fat and a lower fruit and vegetable consumption than recommended, which is of concern given their links with cardiovascular diseases (Lichtenstein ef a/., 1998; Kushi ef a/., 1985), obesity (Bolton &Woodward , 1994; Seidell, 1995) and cancer (Potter, 1996;WCRF , 1997). In recent years governmental and public health organizations have therefore actively promoted dietary recommendations, for example to increase consumption of fruit and vegetables and to reduce fat intake (Dutch Nutrition Council, 1986; Riedstra et ai, 1993; Ministerie van VWS, 1998). Although there have been changes in total fat intake since the publication of the official recommendations in 1986 (Dutch Nutrition Council, 1986), further changes are needed to meet recommendations. Over the period 1988-1998 the mean percentage of energy derived from fat declined in parallelwit htota l energy from 40%t o 36%,whic h is only slightly higher than the recommended upper level of 35% of energy intake (Voedingscentrum, 1998). However, the mean percentage of energy derived from saturated fat remained relatively unchanged at 16%an d 14% (range 12-15%) in 1988 and 1998 respectively, still well above the recommended 10% of energy intake (Voedingscentrum, 1998). Furthermore, the mean fruit and vegetable consumption declined by 10% over the period 1988-1998 to a mean consumption of 1 piece of fruit and 90-130 g of vegatables per day, which does not meet the recommended consumption of two pieces of fruit and 150-200 g of vegetables per day (Voedingscentrum, 1998). In order to more effectively stimulate people to change their diet towards current dietary recommendations, a better understanding of why and in what way people choose their foods is needed. This understanding is of importance for both health professionals and product marketeers. Health professionals need insight into factors determining food choice and dietary patterns for the development of more effective nutrition education programmes. For product marketeers a better understanding in food choice processes is needed to develop appropriate strategies in marketing and advertising, and to develop modified or new food productswhic h meetth e preferences anddietar y needs of consumers. 12 General introduction Food choice Food choices, and hence nutrition behaviour, are determined by a large range of potential factors. Shepherd (1985) developed a model to illustrate the different factors influencing consumers' food choice and food intake. This framework includes three dimensions related to (1) the food (e.g. energy content), (2) the person making the food choice (e.g. experience, beliefs), and (3) the external economic and social environment in which the choice is made (e.g. price, availability). Two main factors related to food choice are the sensory perception of physical-chemical properties of foods and the physiological effects of foods (Shepherd, 1988).Thes etw ofactor s areth e centralfocu s ofthi sthesis : preference, the individual's hedonic evaluation of sensory perception of foods, and satiety, a state and/or process related to the physiological effects of foods. The learned association between preference and satiety iso f particular interest. Mechanisms ofacquisitio n offoo d preferences and aversions Several researchers suggested that (dis)likes of foods can be formed through a learned association of the contexts and physiological consequences of ingesting foods with the sensory characteristics of those foods (Pelchat & Rozin, 1982; Kern et al., 1993; Mela, 1995; Zellner et a/., 1983; Booth et al., 1982). The clearest example of this type of learning is the conditioned taste aversion, which results when ingestion of a food is followed by a negative postingestive consequence, such as nausea or illness. This learned taste aversion usually requires only one exposure to the food, and, as a result, the food may be avoided for many years (Pelchat & Rozin, 1982). In a similar

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