EFFECTS OF FLAVOR AND MACRONUTRIENT COMPOSITION OF FOOD SERVINGS ON LIKING, HUNGER AND SUBSEQUENT INTAKE

The effects of consuming foods with different macronutrient compositions and flavors on hedonic changes and development of satiety were investigated. Subjects rated their hunger and liking of a set of foods (rating set) before and after eating a serving (preload) of one of the foods in the rating set. The liking of the preload foods dropped more than the liking of the uneaten foods. Foods having the same flavor as the preload generally dropped more in liking than foods having similar macronutrients. The drops in liking increased with the caloric content of the preload but were unrelated to specific macronutrients. Less weight and calories of food were eaten after the high calorie preloads. Eating the high protein or the high-carbohydrate preload decreased hunger more than eating the high-fat food. Eating a high-protein preload decreased the weight of food eaten more than eating a high-fat or a high-carbohydrate preload and decreased total caloric intake more than eating a high-fat preload. However, macronutrient intake was not differentially affected by the macronutrient composition of a preload. Sensory-specific satiety appears to be more related to the sensory characteristics of a food than to the macronutrient composition of a food. © 1993 Academic Press Limited.