Recent advances in the approaches used to quantify expectations of satiation and satiety have led to a better understanding of how humans select and consume food, and the associated links to energy intake regulation. When compared calorie for calorie some foods are expected to deliver several times more satiety than others, and multiple studies have demonstrated that people are able to discriminate between similar foods reliably and with considerable sensitivity. These findings have implications for the control of meal size and the design of foods that can be used to lower the energy density of diets. These methods and findings are discussed in terms of their implications for weight management. The current paper also highlights why expected satiety may also play an important role beyond energy selection, in moderating appetite sensations after a meal has been consumed, through memory for recent eating and the selection of foods across future meals.
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Jeff Brunstrom’s research is supported by the European Union Seventh Framework Programme (FP7/2007–2013 under Grant Agreement 607310 [Nudge-it]) and by the Biotechnology and Biological Sciences Research Council (BBSRC, grant references BB/I012370/1 and BB/J00562/1).
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Ciarán G. Forde, Eva Almiron-Roig, and Jeffrey M. Brunstrom declare that they have no conflict of interest.
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This article does not contain any studies with human or animal subjects performed by any of the authors.
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Forde, C.G., Almiron-Roig, E. & Brunstrom, J.M. Expected Satiety: Application to Weight Management and Understanding Energy Selection in Humans. Curr Obes Rep 4, 131–140 (2015). https://doi.org/10.1007/s13679-015-0144-0
- Expected satiety
- Portion selection
- Food intake