A rational review on the effects of sweeteners and sweetness enhancers on appetite, food reward and metabolic/adiposity outcomes in adults

The review focused on outcomes related to obesity an diabetes as affected by sweeteners and included the following keywords: Food Intake, Subjective Appetite, Food Hedonics/Reward, Body Weight, Energy and Glucose, Metabolism/Adiposity Markers.

Symposium ‘understanding and managing satiety: processes and opportunities’

This brief report summarises a framework for understanding satiety presented at the 13th European Nutrition Conference, FENS 2019 – Malnutrition in an Obese World: European Perspectives. Aspects of satiety phenotyping and role of food hedonics in satiation are considered in the context of appetite control and obesity. Almonds are evaluated for their unique composition and structure which affect their behaviour in the human gastrointestinal tract. Their role in appetite control and management of satiety has been explored.

Differing effects of high-fat or high-carbohydrate meals on food hedonics in overweight and obese individuals

Although the effects of dietary fat and carbohydrate on satiety are well documented, little is known about the impact of these macronutrients on food hedonics. We examined the effects ofad libitumand isoenergetic meals varying in fat and carbohydrate on satiety, energy intake and food hedonics. In all, sixty-five overweight and obese individuals (BMI=30·9 (sd3·8) kg/m2) completed two separate test meal days in a randomised order in which they consumed high-fat/low-carbohydrate (HFLC) or low-fat/high-carbohydrate (LFHC) foods. Satiety was measured using subjective appetite ratings to calculate the satiety quotient. Satiation was assessed by intake atad libitummeals. Hedonic measures of explicit liking (subjective ratings) and implicit wanting (speed of forced choice) for an array of HFLC and LFHC foods were also tested before and after isoenergetic HFLC and LFHC meals. The satiety quotient was greater afterad libitumand isoenergetic meals during the LFHC condition compared with the HFLC condition (P=0·006 andP=0·001, respectively), whereasad libitumenergy intake was lower in the LFHC condition (P<0·001). Importantly, the LFHC meal also reduced explicit liking (P<0·001) and implicit wanting (P=0·011) for HFLC foods compared with the isoenergetic HFLC meal, which failed to suppress the hedonic appeal of subsequent HFLC foods. Therefore, when coupled with increased satiety and lower energy intake, the greater suppression of hedonic appeal for high-fat food seen with LFHC foods provides a further mechanism for why these foods promote better short-term appetite control than HFLC foods.

Prospective study of the effects of adjuvant breast cancer chemotherapy on taste function and food hedonics.

e20536 Background: "Taste changes" are commonly reported by people receiving chemotherapy. It is unclear to what extent this relates to altered taste function or changes to other aspects of the eating and drinking experience such as food liking or appetite. Methods: Women (n = 52) prescribed adjuvant chemotherapy underwent testing of taste perception, appetite and food liking before, during and after chemotherapy. Taste sensitivity was measured by correct or incorrect identification of prototypical tastants sweet, salt, sour, bitter and umami. Perceived intensity of each tastant was measured on a 10cm Visual Analogue Scale. Liking of standard sweet and savory foods was measured on the 9-point hedonic scale. Appetite was measured on a 10-point scale. McNemar’s test was used to determine whether proportion of correctly identified tastants changed significantly from baseline at follow-up assessments. Mixed-effects models were used to estimate and test change in mean taste intensity, food liking and appetite from baseline at follow-up assessments. Results: Significant adverse effects were observed for taste identification, liking of sweet food and appetite close to chemotherapy administration. Notably different patterns of change were observed for identification of individual tastants. Conclusions: The demonstrated changes in taste function and food hedonics could be used to guide pre-chemotherapy education and have implications for dietary choice and nutritional outcomes. [Table: see text]