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How should consumers sequence the different stimuli they consume: cluster each stimulus together, or intermix them to break things up? Surprisingly, prior literature has provided little insight into this question, even though consumers face it on a regular basis. We propose that clustering each stimulus type together can prolong enjoyment (vs. intermixing the types). Six studies confirm that clustering slows hedonic decline, and process evidence shows this happens because clustering leads people to attend more to the different details offered by a stimulus during repeated exposures. We also establish two boundary conditions for this effect: clustering does not slow hedonic decline in the presence of regular intervening distractions, or for impoverished stimuli lacking rich details. The present work is among the first to examine the interplay of consumption sequence and hedonic decline, and the findings provide consumers and firms with practical guidance on how to consider sequencing experiences to enjoy them longer. [ABSTRACT FROM AUTHOR]

Terminating a meal after achieving satiation is a critical step in maintaining a healthy energy balance. Despite the extensive collection of information over the last few decades regarding the neural mechanisms controlling overall eating, the mechanism underlying different temporal phases of eating behaviors, especially satiation, remains incompletely understood and is typically embedded in studies that measure the total amount of food intake. In this review, we summarize the neural circuits that detect and integrate satiation signals to suppress appetite, from interoceptive sensory inputs to the final motor outputs. Due to the well-established role of cholecystokinin (CCK) in regulating the satiation, we focus on the neural circuits that are involved in regulating the satiation effect caused by CCK. We also discuss several general principles of how these neural circuits control satiation, as well as the limitations of our current understanding of the circuits function. With the application of new techniques involving sophisticated cell-type-specific manipulation and mapping, as well as real-time recordings, it is now possible to gain a better understanding of the mechanisms specifically underlying satiation. [ABSTRACT FROM AUTHOR]

Dietary protein modulates food intake (FI) via unclear mechanism(s). One possibility is that higher protein leads to greater post-ingestive heat production (Specific dynamic action: SDA) leading to earlier meal termination (increased satiation), and inhibition of further intake (increased satiety). The influence of dietary protein on feeding behaviour in C57BL/6J mice was tested using an automated FI monitoring system (BioDAQ), simultaneous to body temperature (T b). Total FI, inter meal intervals (IMI, satiety) and meal size (MS, satiation) were related to changes in T b after consuming low (5%, LP), moderate (15%, MP) and high (30%, HP) protein diets. Diets were tested over three conditions: 1) room temperature (RT, 21 ± 1 °C), 2) room temperature and running wheels (RTRW) and 3) low temperature (10 °C) and running wheels (LTRW). The differences between diets and conditions were also compared using mixed models. Mice housed at RT fed HP diet, reduced total FI compared with LP and MP due to earlier meal termination (satiation effect). FI was lowered in RTRW conditions with no differences between diets. FI significantly increased under LTRW conditions for all diets, with protein content leading to earlier meal termination (satiation) but not the intervals between feeding bouts (satiety). T b fell immediately after feeding in all conditions. Despite a reduction in total FI in mice fed HP, mediated via increased satiation, this effect was not linked to increased T b during meals. We conclude effects of dietary protein on intake are not mediated via SDA and T b. [ABSTRACT FROM AUTHOR]

Satiation is an ongoing marketing challenge as it continually reduces a consumer’s ability to enjoy a favored experience. The prevailing notion is that satiation increases with similarity; hence, consumers can best slow satiation by consuming stimuli that are as different as possible. We challenge this traditional (and intuitive) view and instead propose that stimuli can be so inherently different that consumers no longer spontaneously consider them together as part of the same experience. In such cases, promoting the similarity of the stimuli can counterintuitively slow satiation. We propose that this reversal happens because finding similarities leads the consumer to place these episodes into a single ad hoc category for the ongoing experience, thereby helping the consumer fully realize the overall variety inherent across all stimuli. Five studies establish this finding across multiple domains (music, art, and food) and provide process evidence that an ad hoc categorization for the overall experience underlies our effect. Our theory and findings provide insight into how and when similarity can help or hinder satiation, and they clarify the role of ad hoc categorization in this relationship. [ABSTRACT FROM AUTHOR]

Consumers typically enjoy an experience less with repeated consumption, yet this rate of satiation can dramatically vary across contexts and individuals. Building on the notion that satiation is constructed during consumption, we demonstrate that people satiate faster when they employ a greater working memory capacity. We establish this result in four studies across multiple experienced stimuli while using a range of measures of working memory capacity. We also develop insight into the underlying cognitive mechanism using mediation and moderation to show that people utilizing a larger working memory capacity satiate faster because they more deeply encode and process each stimulus. This subsequently leads to a sense that they have consumed that stimulus more times, and hence greater satiation. This provides direct evidence that working memory capacity is a critical cognitive mechanism underlying satiation, and it helps us potentially understand a range of satiation phenomena. [ABSTRACT FROM AUTHOR]

Satiation frequently occurs from repeated consumption of the same items over time. However, results from five experiments show that when people anticipate consuming something different in the future, they satiate at a slower rate in the present. The authors find the effect in both food and nonfood consumption settings using different approaches to measure satiation. This effect is cognitive; specifically, anticipating variety in future consumption generates positive thoughts about that future experience. The authors find two boundary conditions: the future consumption outcome must be (1) in a related product category and (2) at least as attractive as the present consumption outcome. The authors rule out potential alternative explanations such as mere exposure to variety, the possibility that the future experience is more attractive (rather than just different) than the current one, and perceptions of scarcity associated with the item consumed in the present. [ABSTRACT FROM AUTHOR]

We define simulated satiation through reality‐enhancing technology as any attenuation in perceived benefits that occurs within or results from vicarious and simulated intermediary sources. We examine simulated satiation as a factor that underlies consumer experiences with reality‐enhancing technologies and presents nine testable propositions. Each proposition is aimed at determining how simulated satiation can unlock implications in terms of engaging consumers for the right amount of time to improve marketing outcomes. We further conduct a proof‐of‐concept study to test proposition 1, that physiological drivers and sensory overload increases simulated satiation. The empirical results show that shorter (vs. longer) exposure to virtual reality content raises perceived usefulness for virtual reality (VR), which in turn mediates stickiness for VR experiences alongside consumers' subjective well‐being. Finally, we carry forward key theoretical contradictions and areas for future empirical testing based on simulated satiation in reality‐enhanced environments, including experiences, that are reshaping consumer decision making. [ABSTRACT FROM AUTHOR]

In this article, we replicate and extend Eisend's (2008) pioneering work on first-person effects (FPEs) in the context of scarcity appeals in advertising, using “influence of presumed influence,” a broader and less restrictive theoretical perspective compared to FPEs, to develop a revised conceptual model. Specifically, we hypothesize that it is the perceived influence on self and others, rather than the difference between them as hypothesized by Eisend (2008), that mediates the impact of value perception on purchase intention. Using a student sample similar to Eisend (2008), albeit with a different product category and advertising stimulus, we found value perception has a direct positive effect on the perceived influence on others that affects the perceived influence on self, which in turn influences purchase intention. Besides offering an alternative model for future researchers to explore the role of scarcity appeals in advertising, our findings may also help advertisers focus on the perceived influence on others and use it to influence consumers’ own value perceptions and purchase intentions. [ABSTRACT FROM PUBLISHER]

Little is known about how plant-based products influence satiation compared to corresponding meat-based products. As augmented reality (AR) intensifies sensory experiences, it was hypothesized to improve satiation. This study compared satiation between intake of meatballs and plant-based balls and plant-based balls intensified with AR for visual, olfactory, and haptic sensory properties. Intake order of the meatballs, plant-based balls, and augmented plant-based balls, eaten on separate days, was randomized. Satiation was measured from twenty-eight non-obese adults as ad libitum intake of the balls and extra snacks, and as subjective appetite sensations. Liking and wanting to eat the products were also investigated. There were no differences between the products in satiation. Before tasting the augmented plant-based balls were less liked than the meatballs (p = 0.002) or plant-based balls (p = 0.046), but after eating the first ball or eating the ad libitum number of balls the differences in liking disappeared. Wanting evaluations were similar for each product and decreased during eating (p < 0.001). A group of participants susceptible to AR was found (n = 11), described by decreased intake when augmentation was applied. Among the sub-group, wanting to eat the augmented balls was lower before tasting (p = 0.019) and after eating the first ball (p = 0.002) and appetite was less suppressed after eating the balls ad libitum (p = 0.01), when compared to non-susceptible participants. We conclude that meatballs and plant-based balls were equal in inducing satiation, and multisensory augmentation did not influence satiation. However, the augmentation decreased liking evaluations before tasting. Further studies are needed to explore differences between consumer groups in susceptibility to augmentation. [Display omitted] [ABSTRACT FROM AUTHOR]

Overeating associated with neurogenic obesity after spinal cord injury (SCI) may be related to how persons with SCI experience satiation (processes leading to meal termination), their eating frequency, and the context in which they eat their meals. In an online, cross-sectional study, adults with (n = 688) and without (Controls; n = 420) SCI completed the Reasons Individuals Stop Eating Questionnaire-15 (RISE-Q-15), which measures individual differences in the experience of factors contributing to meal termination on five scales: Physical Satisfaction, Planned Amount, Decreased Food Appeal, Self-Consciousness, and Decreased Priority of Eating. Participants also reported weekly meal and snack frequency and who prepares, serves, and eats dinner with them at a typical dinner meal. Analysis revealed that while Physical Satisfaction, Planned Amount, and Decreased Food Appeal were reported as the most frequent drivers of meal termination in both groups, scores for the RISE-Q-15 scales differed across the groups. Compared to Controls, persons with SCI reported Physical Satisfaction and Planned Amount as drivers of meal termination less frequently, and Decreased Food Appeal and Decreased Priority of Eating more frequently (all p < 0.001). This suggests that persons with SCI rely less on physiological satiation cues for meal termination than Controls and instead rely more on hedonic cues. Compared to Controls, persons with SCI less frequently reported preparing and serving dinner meals and less frequently reported eating alone (all p < 0.001), indicating differences in meal contexts between groups. Individuals with SCI reported consuming fewer meals than Controls but reported a higher overall eating frequency due to increased snacking (p ≤ 0.015). A decrease in the experience of physical fullness, along with a dependence on a communal meal context and frequent snacking, likely contribute to overeating associated with neurogenic obesity after SCI. [ABSTRACT FROM AUTHOR]

In general, consumers enjoy products less with repeated consumption. Unfortunately, there are few known ways to slow such satiation. The authors show that consumers satiate more slowly on a product when it is available for consumption only at limited times. Specifically, they find that perceived limited availability made a product more enjoyable, and yet this effect largely emerged only after repeated consumption. The authors attribute this finding to an urge to take advantage of a rare consumption opportunity, which leads people to pay less attention to the quantity consumed and subsequently to experience less satiation. A series of studies establish the effect of perceived limited availability on the rate of satiation, show that it influences how much people eat, provide mediation evidence of the proposed theoretical account, and eliminate the effect by making salient the total amount consumed. The authors conclude with implications of these findings. [ABSTRACT FROM AUTHOR]

This article discusses health education through television in West Germany, with a focus on nutrition and physical activity. Public health initiatives on television contributed to the fitness boom of the late 1960s and 1970s that aimed to counterbalance post-war lifestyle changes within the West German population. The article uses individual TV programme formats and campaigns as examples to show that the 1970s marked the beginning of behaviour-oriented health education in West Germany. The ZDF health telemagazine Gesundheitsmagazin Praxis gave advice, for example on proper food and conveyed how the audience was increasingly requested to actively participate, in order to encourage health-conscious behaviour. [ABSTRACT FROM AUTHOR]

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Consumers have access to vast libraries of online music, which they often choose to consume repetitively. Given that enjoyment often declines with recurrent consumption (satiation), music streaming services face a unique challenge; providing customers access to the content that they want, without devaluing their experience when customers repetitively consume the available content. The present research demonstrates that providing consumers with a low detail description (e.g., providing a customer a general idea of the genre of music that will be played, but not the exact artist and song) of future variety can extend their present music enjoyment during repetitive consumption episodes. Mediation results indicate that low detail future variety slows satiation by reducing the amount of negative affect consumers experience in the present, which functions to extend their music enjoyment. Moderation results indicate the main effect of low detail descriptions future variety on consumers' satiation response is magnified for consumers high in emotional intelligence, providing additional evidence of the proposed affective process mechanism and identifying an important individual difference as a boundary condition. [ABSTRACT FROM AUTHOR]

The purpose of the article deals with the justification of the specificity and functions of Versailles festive practices as the way of a representational policy of Louis XIV. The methodology of the research is based on the interdisciplinary approach which combined systemic, analytical, historical, comparative methods and method of culture study that allowed justify the features of festive culture in specific historical conditions and characterize Versailles feasts in context of realization representative function by them. Scientific novelty deals with the research aspect of the problem: Versailles festive culture, their evolution is studied in the context of synthesis of desires of the person ( Louis XIV) and the formation of state policy. The think of the importance of festive culture in creation of state image and support of national unity is justified in the research. Conclusion. Festive actions, which were incorporated in court reality, solved many problems, such as specification of court hierarchy, demonstration of prestige of social status of court individuality; representation of Royal poverty for the porpoise of strengthening and maintenance of social relations from one side and "domestication," derogation of nobility meaning – from other; satiation of festive culture by appropriate political contexts and symbolic values. Festive practices of Versailles had the specific features; in particular, they were characterized by direct participation of "King-Sun," symbolist, appropriate context and functional satiation of action, adventure, synthesis of arts. A set of the problems mentioned above and characteristic features allowed to say that Versailles feasts were the symbol of state and political power. [ABSTRACT FROM AUTHOR]

Earlier work in consumer research has documented the effect of appetitive stimuli (e.g., chocolate cookies) on a related consumption domain (e.g., eating). We argue that appetitive stimuli can lead to a change in temporal orientation and affect subsequent consumption impatience across domains. In a series of experiments, we find that consumers exposed to appetitive stimuli are more present oriented, more likely to choose smaller-sooner rewards or vice options, and more likely to make unplanned purchase decisions. [ABSTRACT FROM AUTHOR]

Individualised management of obesity remains challenging and, to date, most treatment is based on clinical judgement. This study aimed to develop and validate a novel questionnaire-based tool to identify three pre-defined eating behavior (EB) traits, emotional eating, reduced satiety (constant hunger) and reduced satiation (feasters) that may predict selective medication response given their targeted actions. We recruited 977 individuals from a tertiary academic diabetes clinic to participate in this two-phase validation study. Participants self-reported weight management activities and were asked to self-assess their EB characteristics. The initial questionnaire included 42 visual analogue scale questions. In Phase I, 729 participants completed the questionnaire, including Māori (11.8%) and Pacific peoples (19.3%). After random division of the study sample, Exploratory Factor Analysis (EFA) confirmed a three-factor model as the best fit. Stepwise removal of items with inadequate factor loading retained 27 of 42 items, which accounted for 96% of the variance. Confirmatory Factor Analysis (CFA), performed on the second half of the sample, demonstrated good model fit with the final 27-item questionnaire. Internal consistency was high for factor (α = 0.82–0.95) and demographic subgroups, and similar to those obtained in the EFA. Test-retest reliability in a subset of 399 participants who repeated the questionnaire after a four-week interval (Phase II) showed moderate to good reliability. Participants classified into one of three EB types based on the highest median score among the factors. Test-retest reliability was robust for emotional eaters (71.25%) and constant hunger (68.9%). The correlation between aggregate EB score (sum of three EB scores) and BMI was significant (Spearman rho = 0.314, P =.0005). The questionnaire reliably identified three distinct EB traits, which may be informative for precision medicine applications for obesity management. [ABSTRACT FROM AUTHOR]

Gut-brain signaling controls feeding behavior and energy homeostasis; however, the underlying molecular mechanisms and impact of diet-induced obesity (DIO) on these pathways are poorly defined. We tested the hypothesis that elevated endocannabinoid activity at cannabinoid CB1 receptor (CB1Rs) in the gut of mice rendered DIO by chronic access to a high fat and sucrose diet for 60 days inhibits nutrient-induced release of satiation peptides and promotes overeating. Immunoreactivity for CB1Rs was present in enteroendocrine cells in the mouse's upper small-intestinal epithelium that produce and secrete the satiation peptide, cholecystokinin (CCK), and expression of mRNA for CB1Rs was greater in these cells when compared to non-CCK producing cells. Oral gavage of corn oil increased levels of bioactive CCK (CCK-8) in plasma from mice fed a low fat no-sucrose diet. Pretreatment with the cannabinoid receptor agonist, WIN55,212-2, blocked this response, which was reversed by co-administration with the peripherally-restricted CB1R neutral antagonist, AM6545. Furthermore, monoacylglycerol metabolic enzyme function was dysregulated in the upper small-intestinal epithelium from DIO mice, which was met with increased levels of a variety of monoacylglycerols including the endocannabinoid, 2-arachidonoyl- sn -glycerol. Corn oil failed to affect levels of CCK in DIO mouse plasma; however, pretreatment with AM6545 restored the ability for corn oil to stimulate increases in levels of CCK, which suggests that elevated endocannabinoid signaling at small intestinal CB1Rs in DIO mice inhibits nutrient-induced CCK release. Moreover, the hypophagic effect of AM6545 in DIO mice was reversed by co-administration with the CCKA receptor antagonist, devazepide. Collectively, these results provide evidence that hyperphagia associated with DIO is driven by a mechanism that includes CB1R-mediated inhibition of gut-brain satiation signaling. [ABSTRACT FROM AUTHOR]

Excessive participation in casual leisure activities often leads to satiation, which leaves people no pleasure. Prior research did not consider the gradation effects on the accumulation of satiation. This study proposed a theoretical model to illuminate the changing process of satiation. With repeated stimulation, people undergo three stages: implicit satiation (S1), explicit satiation (S2), and dull satiation (S3). This study conceived the idea of satiation stages. The changing process of enjoyment was studied as the participants listened to repeated music during the experiments. Results show that when total utility is used as a criterion, the marginal utility of stage S1 yields higher affective experience than that of stage S2 and S3. Negative emotions cause individuals to adopt the avoidant coping strategy, S3, which involves more repetition, thereby resulting in a better experience memory and taking less recovery time than S2. [ABSTRACT FROM AUTHOR]

Abstract Yearling Salvelinus alpinus (ca. 30 g body weight) at constant 10 °C were subjected to one of four food deprivation regimes: Fall (7 weeks no food: Oct. 10 to Nov. 30), Winter (8 weeks: Dec. 1 to Jan. 31), Fall + Winter (15 weeks, Oct. 10 to Jan. 31) or fed to satiation daily (control). Each feeding regime was sub-divided between three photoperiod treatments (n = 70 fish/trt.) each lasting 15 weeks (Oct. 10 to Feb. 1): either 24 h light (LL), 18 h light:6 h dark (LD 18:6) or simulated natural daylength (LDN). On Feb. 1, all fish were returned to daily feeding and LDN for a further 8 months. The incidence of maturation in October age 2 was reduced seven-fold to <6%, (sexes pooled) by both LL and LD 18:6 overwinter compared to 43% in the control (LDN and daily feeding), independent of the feeding regime. Fall + Winter food deprivation under LDN reduced female maturity six-fold to 11%, but male maturity was unaffected (♂:27%). Food deprivation under LDN in fall had no significant effect on maturation (♀:52%; ♂:42%) but in winter was more effective, significantly reducing maturity in both sexes (♀:32%; ♂:15%). The changes in mean body weight and condition factor between incipient maturing and immature charr within treatments through fall and winter were similar. From March onwards, however, mean condition factor decreased significantly following the decrease in photoperiod from LL or LD 18:6 to LDN associated with a low incidence of maturation age 2. Neither food deprivation nor LL raised welfare concerns based on survival, behavior and growth, and the reduction in the maturity was a health benefit. Highlights • Absolute daylength was not important in suppressing maturation. • Food deprivation for 15 weeks reduced the maturity rate among females only. • Animal welfare transgressions from food deprivation and 24 h light were not evident. [ABSTRACT FROM AUTHOR]

In this article, we examine the different ways in which consumers balance their consumption behavior in order to maximize utility. In particular, we focus on how people balance repeating the same options with the decision to seek variety. While earlier research represented variety seeking as a means of reducing physical satiation (McAlister, 1982), more recent research suggests that the relationship between choosing variety and minimizing satiation is more complex, as these behaviors may be motivated and influenced by exogenous factors. Past reviews have largely looked at the two processes separately. In this article, we discuss the nuanced relationship between these two constructs and point to future research directions that may help us further understand how consumers tackle the everyday challenge of maximizing enjoyment over time. [ABSTRACT FROM AUTHOR]

Abstract The present study was conducted to explore the effects of dietary lipid, carbohydrate and their interactions on growth performance, feed utilization, body composition and non-specific immunity of hybrid grouper (Epinephelus fuscoguttatus ♀ × E. lanceolatus ♂). Nine isoproteic diets were formulated with three levels of dietary lipid (7, 10 and 13%) and carbohydrate (8, 12 and 16%) in a 3 × 3 factorial design. Triplicate groups of 30 juvenile fish (initial weight, 21.48 ± 0.24 g) were fed each of the diets twice daily to apparent satiation for 8 weeks. Results showed that a significant interaction between dietary lipid and carbohydrate was observed in the specific growth rate (SGR), and the SGR of grouper was not affected by dietary lipid but decreased significantly with the increase of dietary carbohydrate. Thereinto, grouper fed the diet containing 10% lipid and 8% carbohydrate obtained the highest SGR. Higher dietary lipid or carbohydrate significantly decreased feed intake (FI), but significantly elevated feed efficiency ratio (FER) and protein efficiency ratio (PER). Additionally, the retention rate of protein (PRR) and lipid (LRR) were both significantly improved with increasing dietary lipid level, while LRR was significantly decreased as dietary carbohydrate content increased. Meanwhile, significant interactions between dietary carbohydrate and lipid occurred in feed utilization. The apparent digestibility coefficient (ADC) of starch was significantly reduced with the increase of dietary lipid or carbohydrate level, and the interaction was also significant. With grouper fed the diet with 8, 12 and 16% carbohydrate, the postprandial glucose content peaked at the 3, 6 and 12h time-points, respectively. The activity of serum lysozyme increased significantly with the increase of dietary lipid, but significantly decreased as dietary carbohydrate content increased, while it was not significantly affected by the interaction. In addition, grouper fed the diets with 10% lipid obtained the highest SOD activity, in which no significant difference was observed with the increase of dietary carbohydrate content. In above, a combination of 10% lipid and 8% carbohydrate in the diet for this grouper should be optimum. Highlights • Protein-sparing effects of dietary lipid were observed in the hybrid grouper. • 2.The interactions between dietary lipid and carbohydrate were explored in the present study. • A combination of 10% lipid and 8% carbohydrate in the diet for this hybrid grouper should be optimum. [ABSTRACT FROM AUTHOR]

This paper investigates the processes and spaces that led and in uenced high-school students to protest during 2018-2019 against the resolution of the Mace-donian Question instead of going to their schools. It is stressed that nationalist-sentiment, that defines such mobilizations, is a result of clashing imaginations towards a past which has been incorporated into two distinct national-histories. Processes of active but also banal nationalism nourish a historical consciousness into one's ontology, including prejudices about the "other" and preconceived notions about the national-ownership over Macedonia and its cultural heritage. This consciousness introduces from early ages on, a sense of duty and obligation to act, mobilize, and sacrifice one-self when the nation and the integrity of its history are endangered. For the protesting students, as this article will illustrate through conversations with them, the resolution of the Macedonian Question was perceived as such a threat. It is stressed that once a nation claims ownership over the national-history of another nation, the latter's ontology is put into jeopardy. Instinctual feelings of insecurity and fear arise and right-wing mobilizations follow. Spaces such as the school, church, and sports, this paper reveals, are governed nationalistic narratives, ethnocentrism, and homogeneity of opinions. As such, they actively in uence and radicalize students. In this direction, conspiracy theories thrive in the aforementioned spaces which provide a resolution to and externalization of primary emotions that seek satiation and relief. [ABSTRACT FROM AUTHOR]

This paper integrates the psychological framework of a preference hierarchy with the economic framework used to analyze the allocation of time and commodities. Residual income available to an activity is found to be the primary determinant of the level of an activity's time and commodity demands and the most important variable affecting marginal consumption of new commodities. [ABSTRACT FROM AUTHOR]

The present paper examines the implications of recent developments in classical conditioning for consumer research. It discusses the finding that the conditioned response need not resemble the unconditioned response, and that the conditioned stimulus must predict but not necessarily precede the unconditioned stimulus for conditioning to occur. The paper also considers the implications of several situations in which classical conditioning may unexpectedly fail to occur, several of the characteristics of classically conditioned behavior, and the role awareness in conditioning. [ABSTRACT FROM AUTHOR]

This article offers a brief review of the state of understanding of the role of oral processing and food texture on satiation. Food texture is a sensory property that contributes to the manner in which food transits the oral cavity. Several studies have shown the impact of oral transit time on satiation, with longer times relating to enhanced satiation response. Recent studies have also begun to show an impact of texture on satiation independent of oral processing time. There are still many questions to answer before the underlying mechanisms of these impacts are understood. [ABSTRACT FROM AUTHOR]

Purging disorder (PD) has been included as a named condition within the DSM-5 category of Other Specified Feeding or Eating Disorder and differs from bulimia nervosa (BN) in the absence of binge-eating episodes. The current study evaluated satiation through behavioral and self-report measures to understand how this construct may explain distinct symptom presentations for bulimia nervosa (BN) and purging disorder (PD). Women (N = 119) were recruited from the community if they met DSM-5 criteria for BN (n = 57), PD (n = 31), or were free of eating pathology (n = 31 controls). Participants completed structured clinical interviews and questionnaires and an ad lib test meal during which they provided reports of subjective states. Significant group differences were found on self-reported symptoms, ad lib test meal intake, and subjective responses to food intake between individuals with eating disorders and controls and between BN and PD. Further, ad lib intake was associated with self-reported frequency and size of binge episodes. In a multivariable model, the amount of food consumed during binges as reported during clinical interviews predicted amount of food consumed during the ad lib test meal, controlling for other binge-related variables. Satiation deficits distinguish BN from PD and appear to be specifically linked to the size of binge episodes. Future work should expand exploration of physiological bases of these differences to contribute to novel interventions. [ABSTRACT FROM AUTHOR]

The idea that gut-derived satiation signals influence food reward has recently gained traction, but this hypothesis is largely based on studies focused on neural circuitry, not the peripherally released signals. Here, we directly tested the hypothesis that intragastric (IG) nutrient infusion can suppress motivation for food. In a series of experiments, IG sucrose infusion (15 kcal) significantly and reliably reduced operant responding for a sucrose reward on a progressive ratio (PR) schedule. Moreover, food deprivation for 24 h before the test session did not prevent the suppressive effect of nutrients. The suppressive effect of IG sucrose on fixed ratio 5 (FR5) operant responding was also assessed as a comparison. The effect of IG nutrients to reduce motivation was not limited to sucrose; IG Ensure infusion (9.3 kcal) also significantly reduced PR operant responding for sucrose pellets. To verify that these effects were not secondary to the osmotic challenge of concentrated nutrients, we tested IG infusion of noncaloric saline solutions equiosmolar to 40% sucrose or Ensure and found no effect. Finally, we focused on glucagon-like peptide-1 (GLP-1) and cholecystokinin (CCK) as candidate mediators for the effect of IG nutrients. Pretreatment with exendin-9, a GLP-1 receptor antagonist, delivered intraperitoneally, significantly attenuated the ability of IG nutrients to suppress PR responding and breakpoint in males, but not in females, whereas pretreatment with devazepide, a CCKA receptor antagonist, failed to do so in both sexes. Together, these data support the idea that nutrient-induced satiation signals influence food reward and may implicate GLP-1 in this process. [ABSTRACT FROM AUTHOR]

Implicit attentional processes are biased toward food-related stimuli, with the extent of that bias reflecting relative motivation to eat. These interactions have typically been investigated by comparisons between fasted and sated individuals. In this study, temporal changes in implicit attention to food were assessed in relation to natural, spontaneous changes in appetite occurring before and after an anticipated midday meal. Non-fasted adults performed an emotional blink of attention (EBA) task at intervals, before and after consuming preferred, pre-selected sandwiches to satiety. Participants were required to detect targets within a rapid visual stream, presented after task-irrelevant food (preferred or non-preferred sandwiches, or desserts) or non-food distractor images. All categories of food distractor preferentially captured attention even when appetite levels were low, but became more distracting as appetite increased preprandially, reducing task accuracy maximally as hunger peaked before lunch. Postprandially, attentional capture was markedly reduced for images of the specific sandwich type consumed and, to a lesser extent, for images of other sandwich types that had not been eaten. Attentional capture by images of desserts was unaffected by satiation. These findings support an important role of selective visual attention in the guidance of motivated behaviour. Naturalistic, meal-related changes in appetite are accompanied by changes in implicit attention to visual food stimuli that are easily detected using the EBA paradigm. Preprandial enhancement of attention capture by food cues likely reflects increases in the incentive motivational value of all food stimuli, perhaps providing an implicit index of wanting. Postprandial EBA responses confirm that satiation on a particular food results in relative inattention to that food, supporting an important attentional component in the operation of sensory-specific satiety. [ABSTRACT FROM AUTHOR]

Food delivers energy, nutrients and a pleasurable experience. Slow eating and prolonged oro-sensory exposure to food during consumption can enhance the processes that promote satiation. This systematic review and meta-analysis investigated the effects of oral processing on subjective measures of appetite (hunger, desire to eat) and objectively measured food intake. The aim was to investigate the influence of oral processing characteristics, specifically "chewing" and "lubrication", on "appetite" and "food intake". A literature search of six databases (Cochrane library, PubMed, Medline, Food Science and Technology Abstracts, Web of Science, Scopus), yielded 12161 articles which were reduced to a set of 40 articles using pre-specified inclusion and exclusion criteria. A further two articles were excluded from the meta-analysis due to missing relevant data. From the remaining 38 papers, detailing 40 unique studies with 70 subgroups, raw data were extracted for meta-analysis (food intake n = 65, hunger n = 22 and desire to eat ratings n = 15) and analyzed using random effects modelling. Oral processing parameters, such as number of chews, eating rate and texture manipulation, appeared to influence food intake markedly but appetite ratings to a lesser extent. Meta-analysis confirmed a significant effect of the direct and indirect aspects of oral processing that were related to chewing on both self-reported hunger (-0.20 effect size, 95% confidence interval CI: -0.30, -0.11), and food intake (-0.28 effect size, 95% CI: -0.36, -0.19). Although lubrication is an important aspect of oral processing, few studies on its effects on appetite have been conducted. Future experiments using standardized approaches should provide a clearer understanding of the role of oral processing, including both chewing and lubrication, in promoting satiety. [ABSTRACT FROM AUTHOR]

The degree to which consumers expect foods to satisfy hunger, referred to as expected satiation, has been reported to predict food intake. Yet this relationship has not been established precisely, at a quantitative level. We sought to explore this relationship in detail by determining whether expected satiation predicts the actual intake of semi-solid desserts. Two separate experiments were performed: the first used variations of a given food (eight apple purées), while the second involved a panel of different foods within a given category (eight desserts). Both experiments studied the consumption of two products assigned to volunteers based on their individual liking and expected satiation ratings, given ad libitum at the end of a standardised meal. A linear model was used to find predictors of food intake and included expected satiation scores, palatability scores, BMI, age, sex, TFEQ-R, TFEQ-D, water consumption during the meal, reported frequency of eating desserts, and reported frequency of consuming tested products as explanatory variables. Expected satiation was a significant predictor of actual food intake in both experiments (apple purée: F(1,97) = 18.60, P < .001; desserts: F(1,106) = 9.05, P < .01), along with other parameters such as product palatability and the volunteers' age, sex and food restriction (variation explained by the model/expected satiation in the experiments: 57%/23% and 36%/17%, respectively). However, we found a significant gap between expected and actual consumption of desserts, on group and on individual level. Our results confirm the importance of expected satiation as a predictor of subsequent food intake, but highlight the need to study individual consumption behaviour and preferences in order to fully understand the role of expected satiation. [ABSTRACT FROM AUTHOR]

Individuals often mutually experience a stimulus with a relationship partner or social group (e.g., snacking with friends). Yet, little is currently understood about how a sense of coexperiencing affects hedonic judgments of experiences that unfold over time. Research on the shared attention state has suggested that hedonic judgments are intensified when individuals coexperience a stimulus (vs. experiencing it alone) and other related work has found that the social environment influences hedonic judgments in shared (vs. solo) experiences. Although this past work has focused on judgments of single instances of a stimulus, the present work examines how coexperience affects hedonic judgments of stimuli over time. This work documents the 'collective satiation effect' wherein satiation--a diminished enjoyment of pleasant stimuli with repeated experience--is accelerated by a sense of coexperiencing the stimulus with others. We propose that this happens because shared attention makes the repetitive nature of the experience more salient, by promoting and incorporating thoughts of others also repeatedly having the same shared experience. Five studies document the collective satiation effect, support the proposed mechanism and show moderators of the effect. Taken together, this research contributes to an understanding of how the social environment influences the experience of hedonic stimuli, which has broad implications for the value individuals place on the time that they spend with others. [ABSTRACT FROM AUTHOR]

Background: Jerusalem artichoke [JA] is a rich source of dietary fiber. Previous reports showed that JA influence delayed gastric emptying by prolonging gastric emptying, resulting in extending satiety.This property may be beneficial for current lifestyle of the working women who need simple and convenient form of energy supply but provide the effect of weight controlling at the same time. Objective: The present study aimed to label JA with 99mTc-pertechnetate and to evaluatethe effect of JA formulation in a snack bar (JASB) on gastric emptying and satiety in healthy female subjects. Materials and Methods: JASB and control snack bar [CSB] were prepared by mixing JA syrup with SnCl2 0.1 mg for 15 minutes, and subsequently adding 99mTc-pertechnetate 1 mCi. The incubation time was 10 minutes at room temperature. The labeled 99mTc-JASB mixture were then put in a rectangular mold and baked in an oven at 180°C for 20 minutes. A randomized double-blinded crossover design study was conducted to evaluate the gastric emptying process in vivo. Thirty healthy female participants whose average age was 29.1±1.95 year were recruited for this study. The participants were instructed to consume JASB and then to stand in an upright position. For gastric emptying analysis, scintigraphic method was used. Sequential data acquisition was performed in upright 45 degree left anterior oblique (45° LAO) position for 4 hours. Participants were also asked to describe their satiety by making a vertical mark on 100-mm visual analogue scales [VAS] during data acquisition. This procedure was repeated for each subject but after consuming CSB. Results: The 99mTc-Jerusalem artichoke was successfully labeled with radiochemical purity of more than 90%. The gastric emptying half time and percent gastric of JASB were significantly greater than CSB (p<0.05). The satiety at these intervals were also notably distinctive (p<0.05) between JASB and CSB. In JASB studies, the gastric emptying exhibited a strong positive correlation with satiety (R2 = 0.89, p<0.05). Conclusion: JA plays a key part in delaying gastric emptying of consumed snack bar, resulting in prolonged subjects' satiety. [ABSTRACT FROM AUTHOR]

Nutritional regulation by ants emerges from a distributed process: food is collected by a small fraction of workers, stored within the crops of individuals, and spread via local ant-to-ant interactions. The precise individual-level underpinnings of this collective regulation have remained unclear mainly due to difficulties in measuring food within ants' crops. Here we image fluorescent liquid food in individually tagged Camponotus sanctus ants and track the real-time food flow from foragers to their gradually satiating colonies. We show how the feedback between colony satiation level and food inflow is mediated by individual crop loads; specifically, the crop loads of recipient ants control food flow rates, while those of foragers regulate the frequency of foraging-trips. Interestingly, these effects do not rise from pure physical limitations of crop capacity. Our findings suggest that the emergence of food intake regulation does not require individual foragers to assess the global state of the colony. [ABSTRACT FROM AUTHOR]

Obesity is a major global health issue. High-protein diets have been shown to be associated with weight loss and satiety. The precise mechanism by which protein-rich diets promote weight loss remains unclear. Evidence suggests amino acids, formed as a consequence of protein digestion, are sensed by specific receptors on L-cells in the gastrointestinal (GI) tract. These L-cells respond by secreting gut hormones that subsequently induce satiety. In recent years, the calcium-sensing receptor has been identified in several cells of the GI tract, including L-cells, and suggested to sense specific amino acids. This review evaluates the evidence for protein-rich diets in inducing weight loss and how the calcium-sensing receptor may be implicated in this phenomenon. Commandeering the mechanisms by which elements of a protein-rich diet suppress appetite may provide another successful avenue for developing anti-obesity drugs. [ABSTRACT FROM AUTHOR]

The aim of this study is to test the empirical validity of the non-satiation axiom in the consumer choice theory. And to achieve this aim, we decide to use statistical data providing information about the average amount of expenditure per capita in the USA for the consumption of several goods and services that we selected for this study throughout the period 1959-2016, and statistical data providing information about the level of the real disposable income per capita in the USA for the same period. Then, we build up a theoretical model that is based on the Engel curves presented in Luigi Pasinetti with three different shapes, each displaying satiation in the form of zero or even negative slope from a certain level of income onwards. We use this theoretical model as the methodology by which to conduct our empirical study and to obtain the best as possible results from it. And particularly in our empirical study, we conduct a non-linear regression curve fitting analysis between the independent variable level of real disposable income and the dependent variable amount of expenditure for the consumption of a particular good or service. The results from this study show empirical evidence that there is an upper limit on the amount of expenditure that is allocated by a consumer to anyone particular good or service, regardless of how much his income grows. Finally, we reach to the conclusion that this empirical study produces evidence which rejects the validity of the nonsatiation axiom in the neoclassical consumer choice theory. [ABSTRACT FROM AUTHOR]

Antarctic krill form some of the highest concentrations of animal biomass observed in the world's oceans potentially due to their prolific ability to swarm. Determining the movement of Antarctic krill within swarms is important to identify drivers of their behaviour and their biogeochemical impact on their environment. We examined vertical velocity within approximately 2000 krill swarms through the combined use of a shipborne echosounder and an acoustic Doppler current profiler. We revealed a pronounced downward anomaly in vertical velocity within swarms of 20.6 cm s-1 compared with vertical motion outside the swarm. The anomaly changed over the diel cycle,with smaller downward anomalies occurring at night. Swarms in regions of high phytoplankton concentrations (a proxy for food availability) also exhibited significantly smaller downward anomalies. We propose that the anomaly is the result of downward velocities generated by the action of krill beating their swimming appendages. During the night and in high phytoplankton availability, when krill are more likely to feed to the point of satiation, swimming activity is lowered and the anomaly is reduced. Our findings are consistent with laboratory work where krill ceased swimming and adopted a parachute posture when sated. Satiation sinking behaviour can substantially increase the efficiency of carbon transport to depth through depositing faecal pellets at the bottom of swarms, avoiding the reingestion and break-up of pellets by other swarm members. [ABSTRACT FROM AUTHOR]

Dynamic sensory perception has become of interest particularly related to consumers’ affective response, however, better understanding the eating experience further than liking, taking into account how the dynamic sensory perception correlates to satiety perception becomes also very relevant. The objective of this work was to better understand satiety expectations in relation to the temporal aspects of texture perception during consumption. Eight barley bread samples were manufactured, with the same formulation, ingredients and caloric content but manipulating their texture by changing process parameters. A trained sensory panel evaluated the eight samples in triplicate, using a dynamic sensory method: Temporal Dominance of Sensations (TDS). Based on the results, four samples with well differentiated dynamic profiles were selected. These samples were also evaluated via classic descriptive analysis by the trained panel. A consumer test (n = 96) was run where consumers evaluated overall liking, expected satiety and expected satiation and answered to a check-all-that-apply (CATA) question that included 23 sensory and 15 non-sensory attributes. The results showed that the samples did not present mayor differences in liking but were significantly different in their expected satiety. Results showed that in solid foods like barley breads with the same ingredients, same composition and same caloric content, the oral processing, determined by textural changes, was the driver of different expectations of satiety and satiation. Dynamic textural changes responsible for driving satiety and satiation expectations were identified. Chewiness dominance mainly in the first stages of mastication and coarseness throughout the mastication were drivers of enhanced satiety perceptions, whereas a dominant perception of dryness and crumbliness at the beginning were linked to breads less expected to be satiating. A penalty lift analysis on the CATA results highlighted compact , coarse and heavy as the most important drivers of expectations of satiety and satiation for consumers, while aery / fluffy and not coarse were inhibitors of those perceptions. [ABSTRACT FROM AUTHOR]

Aprepitant, an NK1 receptor antagonist, is approved for the treatment of chemotherapy-induced or postoperative emesis by blocking NK1 receptors in the brain stem vomiting center. The effects of NK1 receptors on gastric functions and postprandial symptoms in humans are unclear; a single, crossover study did not show a significant effect of aprepitant on gastrointestinal transit. Our aim was to compare, in a randomized, double-blind, placebo-controlled, parallel-group study (12 healthy volunteers per group), the effects of aprepitant vs. placebo on gastric emptying of solids (by scintigraphy) with a 320-kcal meal, gastric volumes (GVs; fasting and accommodation by single photon emission-computed tomography), satiation [maximum tolerated volume (MTV)], and symptoms after a dyspeptogenic meal of Ensure. Aprepitant (125 mg on day 1, followed by 80 mg on days 2-5) or placebo, one tablet daily, was administered for 5 consecutive days. Statistical analysis was by unpaired rank sum test, adjusted for sex difference and body mass index. To assess treatment effects on symptoms, we incorporated MTV in the model. Aprepitant increased fasting, postprandial, and accommodation GV and tended to increase volume to fullness and MTV by ~200 kcal. However, aprepitant increased aggregate symptoms, nausea, and pain scores after ingestion the MTV of Ensure. There was no significant effect of aprepitant on gastric half-emptying time of solids. We conclude that NK1 receptors are involved in the control of GV and in determining postprandial satiation and symptoms. Further studies of the pharmacodynamics and therapeutic role of NK1 receptor antagonists in patients with gastroparesis and dyspepsia are warranted. [ABSTRACT FROM AUTHOR]

The contributions of gastric emptying (GE) and gastric accommodation (GA) to satiation, satiety, and postprandial symptoms remain unclear. We aimed to evaluate the relationships between GA or GE with satiation, satiety, and postprandial symptoms in healthy overweight or obese volunteers (total n = 285, 73% women, mean BMI 33.5 kg/m2): 26 prospectively studied obese, otherwise healthy participants and 259 healthy subjects with previous similar GI testing. We assessed GE of solids, gastric volumes, calorie intake at buffet meal, and satiation by measuring volume to comfortable fullness (VTF) and maximum tolerated volume (MTV) by using Ensure nutrient drink test (30 ml/min) and symptoms 30 min after MTV. Relationships between GE or GA with satiety, satiation, and symptoms were analyzed using Spearman rank (rs) and Pearson (R) linear correlation coefficients. We found a higher VTF during satiation test correlated with a higher calorie intake at ad libitum buffet meal (rs = 0.535, P < 0.001). There was a significant inverse correlation between gastric half-emptying time (GE T1/2) and VTF (rs = -0.317, P < 0.001) and the calorie intake at buffet meal (rs = -0.329, P < 0.001), and an inverse correlation between GE Tlag and GE25% emptied with VTF (rs = -0.273, P < 0.001 and rs = -0.248, P < 0.001, respectively). GE T1/2 was significantly associated with satiation (MTV, R = -0.234, P < 0.0001), nausea (R = 0.145, P = 0.023), pain (R = 0.149, P = 0.012), and higher aggregate symptom score (R = 0.132, P = 0.026). There was no significant correlation between GA and satiation, satiety, postprandial symptoms, or GE. We concluded that GE of solids, rather than GA, is associated with postprandial symptoms, satiation, and satiety in healthy participants. [ABSTRACT FROM AUTHOR]

Introduction: Laparoscopic sleeve gastrectomy (LSG) modifies gastrointestinal substances that control hunger and satiation via the brain-gut axis. A potential mechanism implicated in weight loss is the shift in food preferences. Our aim was to assess changes in taste preferences and their relationship to weight loss. Methods: This is a prospective longitudinal observational study in 100 consecutive LSG patients. Questionnaire with photographs of tastes was administered before surgery, at postoperative (PO) day 6 and PO month 6. Participants asked to rate each item in terms of desire to consume on a 5-point Likert scale. Results: Preoperative demographics are as follows: 77 women/23 men, mean age 40.8 ± 12 years, and mean BMI 42.46 ± 6.7 kg/m. Mean 6-month PO % total body weight loss (%TBWL): 24 ± 6.2%. Preferences for bitter, salty, umami, fatty, sour, spicy, and sweet decreased significantly from baseline to PO day 6 ( p < 0.001) and to PO month 6 ( p < 0.002). Preferences of water (4.22) did not change significantly; red wine (1.8) and cigarettes (1.86) decreased significantly at PO day-6, but returned to baseline range at PO month 6. The highest changes of preferences in 6 months were observed for fatty (delta = 1.58) and sweet (delta = 0.95), ( p < 0.002). Preference for salty at 6 months negatively correlated with %TBWL ( p = 0.01). Conclusion: LSG seems to be associated with a rapid and sustained decrease in preferences for all core tastes, detectable already at PO day 6. Preferences for sweet and fatty food undergo the highest decline, whereas preferences of water, red wine, and cigarette remain unchanged. The decrease in salty preference seems to correlate with 6-month %TBWL. Further studies are needed on the long-term impact of taste changes after LSG. [ABSTRACT FROM AUTHOR]

Phenotypic flexibility in traits can allow organisms to cope with environmental challenges. However, the ecological consequences (e.g., growth) of SMR flexibility in fish are poorly understood. Juvenile qingbo ( Spinibarbus sinensis ) were reared individually with two levels of food resources (satiation or limited) with either continuous feeding (CF) or starvation-refeeding (SR). In the CF experiment, SMR increased when individuals were fed either the satiation or limited diets, but no difference was found in average specific growth rate somatic growth (SGR) between the two food availabilities. The relationship between flexibility in SMR and SGR, feeding efficiency (FE) and food intake (FI) was positive in the satiation group but not in the limited food group. In the SR experiment, the initial SMR of individuals was negatively correlated with the SGR during starvation. During refeeding, the starved individuals increased both body mass and SMR under both food availabilities. Individuals with a greater increase in SMR were fed more and also had greater SGR and FE under the satiation diet, but these results were not observed under the limited diet. The average FE under the limited diet was greater than that under the satiation diet, causing there to be no significant difference in final body mass between the diet treatments at the end of refeeding. Our study suggested that SMR flexibility can allow individuals to maximize their potential growth performance in an environment with changing food availability, and the benefits from greater flexibility in SMR could be offset by their maintenance metabolism under environmental stress. [ABSTRACT FROM AUTHOR]