Does variation in palatability affect the postprandial response in energy expenditure?

• Published in: Appetite Vol. 15; no. 3; pp. 209 - 219
• Main Authors: Weststrate, J.A, Dopheide, T, Robroch, L, Deurenberg, P, Hautvast, J.G.A.J
• Format: Journal Article
• Language: English
• Published: England 01.12.1990
• Subjects: Adult; Basal Metabolism; Body Composition; body density; Body Temperature Regulation; Body Weight; diet; energy expenditure; Energy Metabolism; Female; Food; heat production; Humans; kinins; Male; men; metabolism; Oxygen Consumption; Sex Characteristics; sucrose; Sucrose - metabolism; Taste - physiology; women
• ISSN: 0195-6663; 1095-8304
• DOI: 10.1016/0195-6663(90)90021-Y

The impact of variation in palatability on diet- and sucrose-induced thermogenesis was studied in two experiments with 24 healthy young normal-weight subjects, 12 men and 12 women. In the first study, subjects received at random in duplicate either a normal liquid test meal (2,000 kJ, 12% protein, 33% fat, 55% carbohydrate), or an iso-energetic test meal made highly unpalatable with kinin. The difference in palatability did not have a significant impact on postprandial metabolism. In the second study subjects received at random either a palatable sucrose solution (900 kJ), an iso-energetic standard sucrose solution, or an iso-energetic unpalatable sucrose solution. Kinin and a citrus flavour were used to vary palatability. Postprandial energy expenditure over a period of 150 min was not significantly affected by differences in palatability. A separate control experiment to assess the effect of kinin on energy expenditure was carried out in eight subjects. Kinin had no significant effect on energy expenditure over a period of 120 min after ingestion.