Effects of dietary fat, nutrition labels, and repeated consumption on sensory-specific satiety

This study investigated whether energy from fat, nutrition information, and /or repeated consumption of a palatable snack food affects the development of sensory-specific satiety (SSS). Participants (51 males and 44 females) a te an afternoon snack of potato chips in a laboratory for two 10-day (Monda y-Friday) sessions in a repeated measures, cross-over design. In one 10-day session, participants were given regular, full-fat potato chips (22,2 kJ/g ; 150 kcal/oz) and, in the other, they were given potato chips made with ol estra(11.8 kJ/g; 80 kcal/oz), a nonabsorbable fat replacer. Information abo ut the fat and energy content of the chips was provided to half the partici pants, while the other half was not informed. In both sessions, participant s were instructed to consume the potato chips ad libitum. Initial ratings o f sensory properties of the two types of chips did not differ significantly . In SSS tests, participants rated sensory properties of the chips and four test foods (turkey, strawberry yogurt, cookie, and carrot) on days 1, 5, a nd 10 of the 10-day sessions. Following consumption, ratings of pleasantnes s of taste and texture and prospective consumption of both types of chips d eclined compared to the test foods. Further analyses showed that the develo pment of SSS was not affected by the fat and energy content of the chips, t he provision of nutrition information, or repeated consumption. (C) 2000 El sevier Science Inc. All rights reserved.