Sip size of orangeade: effects on intake and sensory-specific satiation

P.L.G. Weijzen, P.A.M. Smeets, C. de Graaf

Research output: Contribution to journalArticleAcademicpeer-review

71 Citations (Scopus)

Abstract

Sensory-specific satiation (SSS) drives food selection and contributes to meal termination. We hypothesised that smaller sips would increase SSS due to increased oro-sensory exposure, irrespective of energy content. The objective was to determine the effects of sip size and energy content on ad libitum intake of orangeade and subjective SSS for orangeade. Orangeade intake and ratings of wanting and liking were measured before and after ad libitum orangeade consumption in a 2 x 2 cross-over design (it 53). Conditions differed in energy content (no-energy v. regular-energy orangeade) and in sip size (large, 20 g/sip v. small, 5 g/sip). The mean intake of both orangeades was lower when consumed with small sips than when consumed with large sips (regular-energy, 352 v. 493 g; no-energy, 338 v. 405 g; both P
Original languageEnglish
Pages (from-to)1091-1097
JournalBritish Journal of Nutrition
Volume102
Issue number7
DOIs
Publication statusPublished - 2009

Keywords

  • libitum food-intake
  • repeated consumption
  • subsequent intake
  • physical state
  • energy-intake
  • sweet taste
  • body-weight
  • satiety
  • humans
  • beverages

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