(13-11-11) Both Longer Oral Sensory Exposure to and Higher Intensity of Saltiness Decrease Ad Libitum Food Intake in Healthy Normal-Weight Men.

Bolhuis DP, Lakemond CM, de Wijk RA, Luning PA, de Graaf C.
Source
Product Design and Quality Management Group.
Abstract
Orosensory exposure to sweetness has been shown to be important in satiation,
whereas the effect of exposure to a salty taste on satiation is not known. The
primary objective was to investigate the effect of orosensory exposure time to
and intensity of saltiness in soup on ad libitum intake. The secondary
objective was to investigate the effect of intensity on bite size. Fifty-five
healthy men consumed ad libitum from both a low-salt (LS) and a high-salt (HS)
creamy tomato soup in 2 exposure time conditions ("long" and "short") and a
free condition ("free"). Bites were administered and controlled via a pump. In
the long condition, bites of 5 g were administered in 2 s at intervals of 5 s
(exposure time: 24 s/min). In the short condition, bites of 15 g were
administered in 3 s at intervals of 15 s (exposure time: 12 s/min). The eating
rate was equal in the long and short conditions (60 g/min). In the free
condition, participants adjusted their bite sizes at intervals of 15 s. The
short condition resulted in ~34% higher ad libitum intake compared to the long
condition (P < 0.001); there was no interaction with intensity. Ad libitum
intake of HS soup was ~9% lower than LS soup (P < 0.001). The free condition
showed that HS soup was consumed with smaller bite sizes during the first half
of the intake period (P < 0.05). Longer orosensory exposure and higher
saltiness intensity both decreased food intake, although orosensory exposure
had more impact than intensity. Prolonging the orosensory exposure per food
unit may be helpful to reduce food intake.

Source: J Nutr. 2011 Nov 2. [Epub ahead of print]

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