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) ate an afternoon snack of potato chips in a laboratory for two 10-day (Monday-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 olestra (11.8 kJ/g; 80 kcal/oz), a non-absorbable fat replacer. Information about the fat and energy content of the chips was provided to half the participants, while the other half was not informed. In both sessions, participants were instructed to consume the potato chips ad libitum. Initial ratings of 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, and 10 of the 10-day sessions. Following consumption, ratings of pleasantness of taste and texture and prospective consumption of both types of chips declined compared to the test foods. Further analyses showed that the development of SSS was not affected by the fat and energy content of the chips, the provision of nutrition information, or repeated consumption.
All Science Journal Classification (ASJC) codes
- Experimental and Cognitive Psychology
- Behavioral Neuroscience