Product labelling has been shown to promote sustained increases in both expected and actual satiety. Here, we sought to extend previous research by: (i) assessing labelling effects in a novel food, (ii) including a subsequent ad libitum meal, and (iii) investigating whether labelling affects oral processing behaviours. Female participants (N = 60) consumed a 220-kcal novel dairy product for lunch. In separate conditions, this was labelled as either “highly satiating” or “diet”. At dinner, participants consumed an ad libitum meal (pasta and sauce) and completed measures assessing their memory for the novel food. Expected satiety was assessed prior to consumption of the dairy product and after dinner. Eating topography was characterised using: (i) video-recordings of the mouth and (ii) real-time measures of plate weight. Appetite was assessed at baseline, immediately after consumption, and for a further five hours. Preliminary results show that the food labelled highly satiating was expected to deliver more satiety prior to consumption and that this was sustained five hours later. Greater satiation/satiety was also reported by participants who consumed the product labelled as highly satiating. There were no differences in eating rate during lunch or intake at dinner. These findings support previous research showing that information present at the time of consumption plays a role in determining the satiety a food confers. They also suggest that effects of manipulating expected satiety on actual satiety are not mediated by changes in eating topography. This research was supported by a BBSRC-LINK grant (ref:BB/J005622/1).
- Brain and Behaviour
- Nutrition and Behaviour