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Integrating Effects of Human Physiology, Psychology, and Individual Variations on Satiety–An Exploratory Study

Satiety can influence food intake, and as a consequence has the potential to affect weight and obesity. Human factors such as physiology and psychology are likely to be important in determining satiety. However, it is not well-understood how these factors (individual variations) alone or combined co...

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Autores principales: Ni, Dongdong, Smyth, Heather E., Cozzolino, Daniel, Gidley, Michael J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9093687/
https://www.ncbi.nlm.nih.gov/pubmed/35571942
http://dx.doi.org/10.3389/fnut.2022.872169
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author Ni, Dongdong
Smyth, Heather E.
Cozzolino, Daniel
Gidley, Michael J.
author_facet Ni, Dongdong
Smyth, Heather E.
Cozzolino, Daniel
Gidley, Michael J.
author_sort Ni, Dongdong
collection PubMed
description Satiety can influence food intake, and as a consequence has the potential to affect weight and obesity. Human factors such as physiology and psychology are likely to be important in determining satiety. However, it is not well-understood how these factors (individual variations) alone or combined contribute to satiety feelings. In addition, there have been limited or no attempts to use a holistic approach to evaluate satiety. In this study, three plant-based foods were used as mid-morning snack for 52 participants to evaluate satiety response (during three consecutive days, one-day-one-food type). The foods were served ad libitum until participants felt comfortably full prior to satiety monitoring. The study explored diverse human factors (n = 30) that might contribute to satiety including those related to oral physiology, metabolic factors, body composition and psychology. It identified important variables for satiety as well as the interactions among them and the influences of age, gender, and low satiety phenotype (consistently lower reported fullness scores) on satiety. Overall, combinations of factors rather than individual ones contributed to self-reported satiety. Food factors (e.g., type, composition) had limited effects, but there were only three types used in the study. The combination of metabolic factors [respiratory quotient, age, and body energy usage type (e.g., carbohydrate or fat)], oral sensitivity & processing, personality traits (agreeableness, conscientiousness, and neuroticism), and eating behavior (e.g., emotional and external eating) were the most important for explaining individual satiety responses. Older participants had significantly higher reported satiety than younger participants, associated with significant differences in oral physiology, increased body fat, and mature psychological characters. Moreover, different satiety phenotypes had significant differences in relationships with body fat, oral physiology, personalities, food neophobia, and eating behaviors. The results of this study indicate that much greater insights into the factors determining satiety responses can be obtained by combining multiple food and human physiological and psychological characteristics. This study used more diverse measures of individual variation than previous studies of satiety and points the way toward a more holistic approach to understanding the (control of) perceptions of fullness at both individual and group levels.
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spelling pubmed-90936872022-05-12 Integrating Effects of Human Physiology, Psychology, and Individual Variations on Satiety–An Exploratory Study Ni, Dongdong Smyth, Heather E. Cozzolino, Daniel Gidley, Michael J. Front Nutr Nutrition Satiety can influence food intake, and as a consequence has the potential to affect weight and obesity. Human factors such as physiology and psychology are likely to be important in determining satiety. However, it is not well-understood how these factors (individual variations) alone or combined contribute to satiety feelings. In addition, there have been limited or no attempts to use a holistic approach to evaluate satiety. In this study, three plant-based foods were used as mid-morning snack for 52 participants to evaluate satiety response (during three consecutive days, one-day-one-food type). The foods were served ad libitum until participants felt comfortably full prior to satiety monitoring. The study explored diverse human factors (n = 30) that might contribute to satiety including those related to oral physiology, metabolic factors, body composition and psychology. It identified important variables for satiety as well as the interactions among them and the influences of age, gender, and low satiety phenotype (consistently lower reported fullness scores) on satiety. Overall, combinations of factors rather than individual ones contributed to self-reported satiety. Food factors (e.g., type, composition) had limited effects, but there were only three types used in the study. The combination of metabolic factors [respiratory quotient, age, and body energy usage type (e.g., carbohydrate or fat)], oral sensitivity & processing, personality traits (agreeableness, conscientiousness, and neuroticism), and eating behavior (e.g., emotional and external eating) were the most important for explaining individual satiety responses. Older participants had significantly higher reported satiety than younger participants, associated with significant differences in oral physiology, increased body fat, and mature psychological characters. Moreover, different satiety phenotypes had significant differences in relationships with body fat, oral physiology, personalities, food neophobia, and eating behaviors. The results of this study indicate that much greater insights into the factors determining satiety responses can be obtained by combining multiple food and human physiological and psychological characteristics. This study used more diverse measures of individual variation than previous studies of satiety and points the way toward a more holistic approach to understanding the (control of) perceptions of fullness at both individual and group levels. Frontiers Media S.A. 2022-04-27 /pmc/articles/PMC9093687/ /pubmed/35571942 http://dx.doi.org/10.3389/fnut.2022.872169 Text en Copyright © 2022 Ni, Smyth, Cozzolino and Gidley. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Ni, Dongdong
Smyth, Heather E.
Cozzolino, Daniel
Gidley, Michael J.
Integrating Effects of Human Physiology, Psychology, and Individual Variations on Satiety–An Exploratory Study
title Integrating Effects of Human Physiology, Psychology, and Individual Variations on Satiety–An Exploratory Study
title_full Integrating Effects of Human Physiology, Psychology, and Individual Variations on Satiety–An Exploratory Study
title_fullStr Integrating Effects of Human Physiology, Psychology, and Individual Variations on Satiety–An Exploratory Study
title_full_unstemmed Integrating Effects of Human Physiology, Psychology, and Individual Variations on Satiety–An Exploratory Study
title_short Integrating Effects of Human Physiology, Psychology, and Individual Variations on Satiety–An Exploratory Study
title_sort integrating effects of human physiology, psychology, and individual variations on satiety–an exploratory study
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9093687/
https://www.ncbi.nlm.nih.gov/pubmed/35571942
http://dx.doi.org/10.3389/fnut.2022.872169
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