Calorie anticipation alters food intake after low-caloric not high-caloric preloads

P S Hogenkamp, J Cedernaes, C D Chapman, H Vogel, O C Hjorth, S Zarei, L S Lundberg, S J Brooks, S L Dickson, C Benedict, H B Schiöth, P S Hogenkamp, J Cedernaes, C D Chapman, H Vogel, O C Hjorth, S Zarei, L S Lundberg, S J Brooks, S L Dickson, C Benedict, H B Schiöth

Abstract

Objective: Cognitive factors and anticipation are known to influence food intake. The current study examined the effect of anticipation and actual consumption of food on hormone (ghrelin, cortisol, and insulin) and glucose levels, appetite and ad libitum intake, to assess whether changes in hormone levels might explain the predicted differences in subsequent food intake.

Design and methods: During four breakfast sessions, participants consumed a yogurt preload that was either low caloric (LC: 180 kcal/300 g) or high caloric (HC: 530 kcal/300 g) and was provided with either consistent or inconsistent calorie information (i.e., stating the caloric content of the preload was low or high). Appetite ratings and hormone and glucose levels were measured at baseline (t = 0), after providing the calorie information about the preload (t = 20), after consumption of the preload (t = 40), and just before ad libitum intake (t = 60).

Results: Ad libitum intake was lower after HC preloads (as compared to LC preloads; P < 0.01). Intake after LC preloads was higher when provided with (consistent) LC information (467±254 kcal) as compared to (inconsistent) HC information (346±210 kcal), but intake after the HC preloads did not depend on the information provided (LC information: 290±178 kcal, HC information: 333±179 kcal; caloric load*information P = 0.03). Hormone levels did not respond in an anticipatory manner, and the post-prandial responses depended on actual calories consumed.

Conclusions: These results suggest that both cognitive and physiological information determine food intake. When actual caloric intake was sufficient to produce physiological satiety, cognitive factors played no role; however, when physiological satiety was limited, cognitively induced satiety reduced intake to comparable levels.

Trial registration: ClinicalTrials.gov NCT01680315.

Copyright © 2012 The Obesity Society.

Figures

FIGURE 1
FIGURE 1
Experimental design. Blood was sampled every 20 min, and participants evaluated their appetite sensation (hunger, fullness, desire to eat, prospective consumption, and thirst) on a 100-mm visual analogue scale immediately after each blood sample.
FIGURE 2
FIGURE 2
Mean intake (kcal ± SEM) of the muffins, fruit bread, and grapes product when offered ad libitum after the preloads that were either low-caloric (LC) or high-caloric (HC) and provided with the information that was either stating a low (LC-info) or a high (HC-info) caloric load. * The energy consumed from the breakfast plate was lower after the HC preloadsb as compared to the LC preloadsa (P < 0.01). ** Intake was lower after the LC-preload with the HC-infod as compared to the LC-preload with the LC-infoc (content*info interaction: P = 0.03).
FIGURE 3
FIGURE 3
Mean (± SEM) values of glucose, insulin, cortisol, and total ghrelin for the low-caloric (LC) and high-caloric (HC) preloads, provided with the information that was either stating a low (LC-info) or a high (HC-info) calorie content. The small blocks on the x-axis represent consumption of the preload.
FIGURE 4
FIGURE 4
Mean (± SEM) values of hunger and fullness in conditions consuming the low-caloric (LC) and high-caloric (HC) preloads, provided with the information that was either stating a low (LC-info) or a high (HC-info) calorie content. The small blocks on the x-axis represent consumption of the preload (P) and the ad libitum test meal (ad lib).

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Source: PubMed

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