Sensory-Specific Satiety

Sensory-specific satiety (SSS) occurs when a particular food is eaten to the point where there is a decrease in satiety and pleasure. Satiety takes place when hunger is satisfied and a pleasant feeling of fullness is present. Satiety is a signal to stop eating as flavor fatigue manifests and the senses are no longer aroused to the stimulus of a particular food.

SSS is subjective and does not appear to be dependent upon the type of food or its macronutrient composition (carbohydrate, protein, fat). Some foods may be more satiating than others, depending on an individual's preferences. SSS is not characteristic to a particular age group or gender. As SSS is subjective, it is unique to the individual's trigger as to when the hedonistic quality of taste diminishes. The sensory sensation of food involves its taste, smell, texture, and appearance. These factors may contribute to a food's overall appeal. The sensory stimulus may increase intake as the desire to experience various sensations increases. The first bite of a food may be the best as the taste buds are excited in anticipation of pleasure. The taste of a food may decline after subsequent bites.

Internal cues such as hunger are appropriate and are a signal to nourish the body. External cues such as surroundings, food availability, time of day, and sight of food may increase and become inappropriate when determining food consumption due to eating for the pleasure instead of the necessity for nourishment. An appetizing smell of food may entice a person as an external cue but that same odor for five minutes will decrease the pleasantness of a food. SSS may occur within two minutes of eating one food, thus creating a change in palatability which may lead to switching to a different food. The two-minute time limitation has little to do with digestion and absorption and is therefore specific to SSS.

[Page 682]A buffet may excite all senses, creating a desire to experience the pleasure of consuming a variety of food. It is theorized that sensory perceptions may promote overeating, thus playing a role in obesity. Research has shown an increase in consumption when a variety of food is presented. It is unclear about the actual amount needed to be ingested for SSS to occur. Other external cues may be present, leading SSS to be prolonged or ignored, but the pleasantness of taste appears to be a regulating component. Foods of similar tastes and textures may promote SSS to occur sooner, thereby decreasing consumption and calorie intake. It is theorized that foods with a weak taste may produce weaker SSS, thereby increasing intake to reach satiety. Studies have theorized that after a sweet meal, the desire for more sweet declines. The same has been demonstrated for a savory meal. This may be the determinant to switch to another food.

SSS may play a role in food choices and eating cessation although there have been no conclusive human studies regarding a possible connection to obesity and SSS. There is no evidence that there is a difference between a nonobese and obese individual in regard to SSS. There may be a hunger component as more food may be required to satisfy an obese person. A diet high in modified foods and variety may have an influence on obesity.

...