Appetite, 1992, 19, 155-156
Letter Influence of Palatability on Subsequent Intake: a Retrospective Replication
Hunger and Food
PETER J. ROGERS and HOWARD G. SCHULZ AFRC institute of Food Research, Reading RG6 2EF U.K. and University of California, Davis, California 956 16, U. S.A.
Findings reported by Hill et al. (1984) have been cited widely as showing that food palatability (as indicated by pre-study preference ratings-see Rogers, 1990) can affect hunger and desire to eat not only during a meal but also in the postmeal interval. Subjective hunger and desire to eat were greater during the consumption of preferred food compared with an equi-caloric meal of less preferred food. Although the ratings then fell to a similar low level in the early postmeal interval, subsequently hunger and desire to eat increased more rapidly following the preferred food. Hill et al. (1984) suggest that this “delayed priming effect” of palatability on hunger may have important consequences for the control of food intake, perhaps leading to increased inter-meal snacking or higher intake at the subsequent meal. Although they did not measure ad libitum food intake, this suggestion is supported by some much earlier, but previously unpublished data, which are reported here. The study (Schutz et al., Note 1) compared the effects on subsequent hunger/ satiety and food intake of feeding fixed portions of mashed potato differing in palatability. The raw materials used to make the mashed potato were margarine, milk and salt, and either fresh potatoes or dehydrated potato granules (reconstituted to give the same moisture content). Pilot assessments indicated that the mashed potato made from fresh potatoes was the more highly preferred. Each of 24 subjects was tested twice on the same day of 2 consecutive weeks, on one occasion receiving the “fresh” mashed potato and on the other the “dehydrated” mashed potato (order counterbalanced). Subjects were not told that the two samples differed. On test days they were required to eat 240 g (307 kcal) of mashed potato at 1030 hrs, and then they rated the potato for preference on a standard nine-point hedonic scale. At noon they rated their hunger/satiety on a nine-point scale varying from extremely hungry to extremely satisfied, and began an ad libitum lunch consisting of milk, coleslaw, hamburger and vegetables. As expected, preference for the fresh potato (mean hedonic rating= 6.67) was considerably higher than for the dehydrated potato (504), although this difference was not tested statistically. Also, hunger at the start of lunch (90min later) was higher after eating the fresh potato than after the dehydrated potato [6*25 vs. 5.54, F( 1,22) = 8.14, p< 0.011 as was energy intake at lunch [lo27 vs. 942 kcal, F(1,22)=9.14, p
Letter Influence of Palatability on Subsequent Intake: a Retrospective Replication
Hunger and Food
PETER J. ROGERS and HOWARD G. SCHULZ AFRC institute of Food Research, Reading RG6 2EF U.K. and University of California, Davis, California 956 16, U. S.A.
Findings reported by Hill et al. (1984) have been cited widely as showing that food palatability (as indicated by pre-study preference ratings-see Rogers, 1990) can affect hunger and desire to eat not only during a meal but also in the postmeal interval. Subjective hunger and desire to eat were greater during the consumption of preferred food compared with an equi-caloric meal of less preferred food. Although the ratings then fell to a similar low level in the early postmeal interval, subsequently hunger and desire to eat increased more rapidly following the preferred food. Hill et al. (1984) suggest that this “delayed priming effect” of palatability on hunger may have important consequences for the control of food intake, perhaps leading to increased inter-meal snacking or higher intake at the subsequent meal. Although they did not measure ad libitum food intake, this suggestion is supported by some much earlier, but previously unpublished data, which are reported here. The study (Schutz et al., Note 1) compared the effects on subsequent hunger/ satiety and food intake of feeding fixed portions of mashed potato differing in palatability. The raw materials used to make the mashed potato were margarine, milk and salt, and either fresh potatoes or dehydrated potato granules (reconstituted to give the same moisture content). Pilot assessments indicated that the mashed potato made from fresh potatoes was the more highly preferred. Each of 24 subjects was tested twice on the same day of 2 consecutive weeks, on one occasion receiving the “fresh” mashed potato and on the other the “dehydrated” mashed potato (order counterbalanced). Subjects were not told that the two samples differed. On test days they were required to eat 240 g (307 kcal) of mashed potato at 1030 hrs, and then they rated the potato for preference on a standard nine-point hedonic scale. At noon they rated their hunger/satiety on a nine-point scale varying from extremely hungry to extremely satisfied, and began an ad libitum lunch consisting of milk, coleslaw, hamburger and vegetables. As expected, preference for the fresh potato (mean hedonic rating= 6.67) was considerably higher than for the dehydrated potato (504), although this difference was not tested statistically. Also, hunger at the start of lunch (90min later) was higher after eating the fresh potato than after the dehydrated potato [6*25 vs. 5.54, F( 1,22) = 8.14, p< 0.011 as was energy intake at lunch [lo27 vs. 942 kcal, F(1,22)=9.14, p
