WP2: Physiological factors in food satisfaction
(WP leader: Wender Bredie, UCPH-FOOD)

Participants: DTU- Food; Sub4.SMO; Food industry companies

 

Hypothesis: Perceived feelings of satisfaction with food intake and between eating intervals such as ‘appetite’, ‘hunger’, ‘desire’ and ‘fullness’ are represented differently in the nervous system and the autonomic nervous system plays an important role in controlling these. Electrophysiological and sensorial measurement of these processes in relation to food components will provide insight into the mechanisms involved in the control of food intake.

 

Tasks and methods: Task 1 will set up electrophysiological (within subject design) and sensory methods (linked to WP1) for measuring physiological arousal, throat and stomach feelings including: 1) Measurement of arousal by skin conductance; 2) Electropharyncolography (EPG) for throat sensations; 3) Electrogastrography (EGG) of the abdominal area for stomach movements, gastric emptying and stomach arousal/pain.

 

Task 2 involves structured exposure designs studying the autonomic (electrophysiological) and sensory responses throughout the satiation cascade with focus on desires to eat and feelings after ingestion. This will be initially done in healthy normal weight subjects. Three situations will be studied: 1) Visual presentation of highly/low palatable foods, high/low liked foods creating expectations/desires for intake and measurement of electrophysiological and sensory responses; 2) Controlled flavour stimulation mimicking foods with different nutritive properties; 3) Real food consumption in relation to appetite and satiation. Together with the industry consortium test foods will be selected and screened.

     

The studies are carried out in the Multisense laboratory at UCPH-IFV. The laboratory has a range of electophysiological equipment relevant to the above-mentioned studies and experienced staff. Dr Jos Mojet (Sub.SMO) functions as an advisor on the experimental designs and Prof. Yeomans (Sub. Sussex) acts as critical reviewer.

 

Outcome: An insight in the sensory and neurophysiological factors stimulating and inhibiting people to eat. A better understanding of which food components lead to experiences/physiological responses related to sensory satisfaction.

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