Sensor-specific satiety - what it is and how it works

Hunger is a physiological need of the body, it is caused by a lack of available energy and nutrients. Appetite is the desire to eat food that does not result from feeling hungry. Satisfaction is a state of satiety and accompanied by a feeling of fullness in the stomach, it lasts until hunger reappears. But why is it often the opposite and the appetite grows during eating? It is a specific sensory feeling of satiety that accompanies a feeling of fullness in the stomach, it lasts until hunger reappears. The consumption of food should be highest in the physiological state of hunger and gradually decrease while eating. But why is it often the opposite and the appetite grows during eating? It is a specific sensory feeling of satiety that accompanies a feeling of fullness in the stomach, it lasts until hunger reappears. The consumption of food should be highest in the physiological state of hunger and gradually decrease while eating. But why is it often the opposite and the appetite grows during eating? It is a specific sensory feeling of satiety that accompanies a feeling of fullness in the stomach, it lasts until hunger reappears. The consumption of food should be highest in the physiological state of hunger and gradually decrease while eating. It is a specific sensory feeling of satiety that accompanies a feeling of fullness in the stomach, it lasts until hunger reappears. The consumption of food should be highest in the physiological state of hunger and gradually decrease while eating. It is a specific sensory feeling of satiety that accompanies a feeling of fullness in the stomach, it lasts until hunger reappears. The consumption of food should be highest in the physiological state of hunger and gradually decrease while eating.

In 1986, L. Lipps-Birch and M. Deysher conducted research that provided evidence of the existence of perceptual-specific satiety in a study of 21 children aged 2.55 years and 26 adults aged 2535 years. The study aimed to confirm the existence of two behavioral mechanisms related to self-regulation of food intake and perceptual-specific satiety. All participants took part in two lunches after which they ate an additional meal. Perceptual-specific satiety data were collected directly before and after the meal. The appetite for consumed food decreased in both children and adults, while it remained at the same level or increased for non-consumed food. The study provided the first evidence of the existence of SSS in children as well. Perceptual-specific satiety was also investigated by G. Di Pellegrino, S. Magarelli, and F. Mengarelli, who used crackers and cookies. Participants rated the level of enjoyment associated with the tested products before and after consumption. Before consumption, they rated the level of enjoyment higher than after consumption. W. He and colleagues investigated 24 healthy women who received four different semi-fluid meals in a hungry state - two sweet and two savory. The women ate them until they felt full. Before the meal and after the meal, they were given four different test meals and their facial expressions were recorded. Here, too, a significant decrease in the level of pleasure was noted after consuming the same meal or dishes with a similar taste, and a smaller decrease after consuming dishes with a different taste.

The study conducted by B. J. Rolls and T. M. McDermott focused on the influence of age on the sensation of specific sensory satiety. The study included young individuals aged 12-15, young adults (22-35 years), middle-aged individuals (45-60 years), and older individuals (65-82 years). Participants evaluated sensory attractiveness and the desire to consume five types of food. The study found that among older individuals, there was no observed decrease in the sensory attractiveness of food during consumption. The desire for eaten food did not decrease either. However, among young individuals, the phenomenon of sensory satiety was observed.

In a study conducted by L. Brondel et al. in 2009, 21 subjects were observed to see how changing sensory properties (tastes, smells) of previously eaten food affects sensory-specific satiation. The subjects ate any amount: 1) fries, then cakes, 2) fries with ketchup and mayonnaise, then cream and cream biscuits, 3) frits, ketchups, mayonnaises, cakes themselves, and cakes with additives. The subjects consumed larger portions of fries and cakes when additives were added (variants 2 and 3). Consumption of fries alone led to a decrease in satisfaction, but the addition of ketchup caused its overconsumption. The evaluation of the taste of dark cakes also increased after the introduction of vanilla cream. The addition of additives to a previously consumed dish, such as ketchup or whipped cream, leads to an increase in the portion consumed. Sensory-specific satiation reduces the appetite for the consumed snack but increases the desire for a product with a different consistency. This phenomenon promotes the consumption of diverse products, prevents the intake of too much of one nutrient, and protects against nutritional deficiencies.

C.A. Miller and team investigated changes in food satisfaction in individuals with normal body weight, excess weight, and obesity. The study involved 290 adults, of whom 161 had normal body weight, 78 were overweight, and 51 were obese. Participants consumed chocolate cubes, as much as they wanted, ranging from 2 to 51 cubes, while enjoyment decreased. Researchers also discovered that the sense of pleasure in eating decreased more slowly in obese individuals than in the remaining participants. The study confirmed that not only the caloric content of products is significant in the context of reducing and maintaining a healthy body weight, but also the sensory properties.

Concrete sensory satisfaction can be employed for weight reduction. Uniform, less diverse meals are consumed in lesser quantities. However, concrete sensory satisfaction may lead to over-consumption (hyperphagia). Eventually, through SSS, we stop eating a specific meal and opt for something else, different in terms of sensory characteristics. G. R. Davidson and colleagues investigated the increase in appetite for various food items before and after meals. The study showed that even after meals, people expressed the desire for a different product. Changing the color or texture of the food is enough to increase the food craving. Many factors influence concrete sensory satisfaction, including chewing time. Prolonged chewing without swallowing results in the same degree of sensory satisfaction as in case of consumption. Furthermore, it causes sensory fatigue, leading us to finish the meal.

Thanks to the phenomenon known as sensory-specific satiety, we are able to consume a wide range of products and our diet is rich in essential elements necessary for the proper functioning of our body. This can lead to overconsumption of food and contribute to obesity. On the other hand, it can also support muscle growth in individuals who need it, such as professional athletes with an exceptionally high energy demand. It can also yield excellent results for people who want to reduce their weight, provided that these individuals consume meals that are monotonous in terms of taste, smell or appearance.