Effects of hot spices on energy intake, appetite and sensory specific desires in humans

TY - JOUR

T1 - Effects of hot spices on energy intake, appetite and sensory specific desires in humans

AU - Reinbach, Helene Christine

AU - Martinussen, Torben

AU - Møller, Per

PY - 2010/9

Y1 - 2010/9

N2 - This study investigated the effect of hot spices on energy intake and appetite. Forty participants received five meals of fixed portion sizes, served with or without five hot spices followed by a buffet. Spices were used in doses perceived as moderately hot, ensuring that the meals were palatable. Food intake (kJ), appetite and liking (before, during, after the meal and after the buffet), mood (before, after the meal and after the buffet) and desire to eat sweet, sour, fatty, salty, bitter and hot foods (after the meal and after the buffet) were measured on 9-point scales. Hot spices did not affect energy intake (p>0.05). Desire for sweet foods was increased by chili (0.6 point, p<0.05) whereas desire to eat salty foods was decreased by mustard (1 point, p<0.01), suggesting that hot spices can induce changes in sensory specific desires. Liking of the meals tended to increase during the buffet when compared to the relatively constant liking of the fixed starter meals, suggesting that traditional sensory specific satiety does not play a large role in determining eating behaviour with complex meals.

AB - This study investigated the effect of hot spices on energy intake and appetite. Forty participants received five meals of fixed portion sizes, served with or without five hot spices followed by a buffet. Spices were used in doses perceived as moderately hot, ensuring that the meals were palatable. Food intake (kJ), appetite and liking (before, during, after the meal and after the buffet), mood (before, after the meal and after the buffet) and desire to eat sweet, sour, fatty, salty, bitter and hot foods (after the meal and after the buffet) were measured on 9-point scales. Hot spices did not affect energy intake (p>0.05). Desire for sweet foods was increased by chili (0.6 point, p<0.05) whereas desire to eat salty foods was decreased by mustard (1 point, p<0.01), suggesting that hot spices can induce changes in sensory specific desires. Liking of the meals tended to increase during the buffet when compared to the relatively constant liking of the fixed starter meals, suggesting that traditional sensory specific satiety does not play a large role in determining eating behaviour with complex meals.

U2 - 10.1016/j.foodqual.2010.04.003

DO - 10.1016/j.foodqual.2010.04.003

M3 - Journal article

SN - 0950-3293

VL - 21

SP - 655

EP - 661

JO - Food Quality and Preference

JF - Food Quality and Preference

IS - 6

ER -