Effects of specific sensory satiety combined with sweet taste inhibitors on managing sweetness attraction: a preliminary study.
Tue-P1-017
Presented by: Raquel Rayo-Morales
Objective: More effective procedures for controlling excessive attraction towards highly palatable foods are needed to prevent the development of disordered eating behaviour. By assessing the effect of specific sensory satiety combined with the application of sweet taste inhibitors, this study represents a first step to addressing this issue.
Methods: Nine healthy, non-smoking participants with normal-weight, aged between 18-23 years and without taste alterations were recruited. Using a within-design approach, each participant completed three randomly assigned experimental sessions. Following the protocol of specific sensory satiety, each session included the repeated presentation of the target sweet stimulus under three conditions: 1)in-vivo presentation of the sweet item with a placebo (water), 2)in-vivo presentation of the sweet item with the sweetness inhibitor (Gymnema sylvestre spray), and 3)in-imagination presentation of the sweet item with the sweetness inhibitor (Gymnema sylvestre spray). During each session, sweetness intensity, pleasure and desire were dynamically assessed using SensoMaker software for 30 seconds.
Results: The application of the inhibitor successfully enhanced the decrease of the intensity of all three dimensions, resulting in a slight reduction in self-reported sweetness and desire as well as a significant decrease in pleasantness, compared to the placebo plus specific sensory satiety condition.
Conclusions: This research sheds light on the potential of sweet taste inhibitors when used with other behavioural interventions to temporarily devaluate the rewarding properties of sweetened products. These findings contribute to the emerging literature on the psychological use of plant-derived bioactive compounds and provide a basis for further investigations in this area.
Funding: FPU Fellowship under Grant FPU20/02400 (Ministry of Universities,Spain); Grant PID2021-129042OA-I00 (MCIN/AEI/10.13039/501100011033 and “ERDF A way of making Europe”).
Methods: Nine healthy, non-smoking participants with normal-weight, aged between 18-23 years and without taste alterations were recruited. Using a within-design approach, each participant completed three randomly assigned experimental sessions. Following the protocol of specific sensory satiety, each session included the repeated presentation of the target sweet stimulus under three conditions: 1)in-vivo presentation of the sweet item with a placebo (water), 2)in-vivo presentation of the sweet item with the sweetness inhibitor (Gymnema sylvestre spray), and 3)in-imagination presentation of the sweet item with the sweetness inhibitor (Gymnema sylvestre spray). During each session, sweetness intensity, pleasure and desire were dynamically assessed using SensoMaker software for 30 seconds.
Results: The application of the inhibitor successfully enhanced the decrease of the intensity of all three dimensions, resulting in a slight reduction in self-reported sweetness and desire as well as a significant decrease in pleasantness, compared to the placebo plus specific sensory satiety condition.
Conclusions: This research sheds light on the potential of sweet taste inhibitors when used with other behavioural interventions to temporarily devaluate the rewarding properties of sweetened products. These findings contribute to the emerging literature on the psychological use of plant-derived bioactive compounds and provide a basis for further investigations in this area.
Funding: FPU Fellowship under Grant FPU20/02400 (Ministry of Universities,Spain); Grant PID2021-129042OA-I00 (MCIN/AEI/10.13039/501100011033 and “ERDF A way of making Europe”).