The effects of sensory perception of fats on energy intake

People tend to rely more on environmental cues to determine their food intake,
than on physiological satiety cues. The effects of the environment on energy
intake and the subsequent development of overweight are well established, as
are the effects of certain physical properties of foods. The effects of sensory
perception of certain food properties on energy intake are not fully
elucidated.

We hypothesize that if subjects perceive food products to be high in fat
(visible fat condition), their ad libitum energy intake will be less compared
to when subjects perceive the food products to be low or normal in fat, as in
the hidden fat condition.

The aim of the current experiment is to investigate the impact of sensory
perception of the fat content on the ad libitum energy intake of the meal. In
addition, we will focus on the effects of sensory perception on appetite
ratings and meal termination.

This experiment will have a randomized cross-over design. Subjects enrolled in
this study will consume two test lunches, on 2 separate days, with a minimal
wash-out period of 48 h. On each test day, the ad libitum energy intake of the
lunch will be measured.

Lunches will differ in its sensory properties of the fat content; we will use
visible fats in the lunch to create a high sensory perception of the fat
content and hidden fats to reduce this sensory perception. We will provide the
subjects with three courses during lunch. Products served within one course are
comparable in energy density, macronutrient composition and fatty acids between
the visible fat lunch and the hidden fat lunch.

This intervention is non-therapeutic to the subjects. The burden to the
participants can be considered as minimal; subjects have to visit the
university on 2 days to consume a lunch, during which four short questionnaires
have to be filled out. Food products used are all commercially available,
therefore no adverse effects are expected by participation in this experiment.