Elsevier

The Journal of Nutrition

Volume 142, Issue 6, June 2012, Pages 1149S-1154S
The Journal of Nutrition

Sweetness, Satiation, and Satiety1231,2,3

https://doi.org/10.3945/jn.111.149583Get rights and content
Under an Elsevier user license
open archive

Abstract

Satiation and satiety are central concepts in the understanding of appetite control and both have to do with the inhibition of eating. Satiation occurs during an eating episode and brings it to an end. Satiety starts after the end of eating and prevents further eating before the return of hunger. Enhancing satiation and satiety derived from foodstuffs was perceived as a means to facilitate weight control. Many studies have examined the various sensory, cognitive, postingestive, and postabsorptive factors that can potentially contribute to the inhibition of eating. In such studies, careful attention to study design is crucial for correct interpretation of the results. Although sweetness is a potent sensory stimulus of intake, sweet-tasting products produce satiation and satiety as a result of their volume as well as their nutrient and energy content. The particular case of energy intake from fluids has generated much research and it is still debated whether energy from fluids is as satiating as energy ingested from solid foods. This review discusses the satiating power of foods and drinks containing nutritive and nonnutritive sweeteners. The brain mechanisms of food reward (in terms of “liking” and “wanting”) are also addressed. Finally, we highlight the importance of reward homeostasis, which can help prevent eating in the absence of hunger, for the control of intake.

Abbreviations used:

HFCS
high-fructose corn syrup
LCS
low-calorie sweetener
RCT
randomized controlled trial
VAS
visual analogue scale

Cited by (0)

1

Published in a supplement toThe Journal of Nutrition. Presented at the conference Low-Calorie Sweeteners, Appetite and Weight Control: What the Science Tells Us, held in Washington, DC, April 7–8, 2011. The conference was sponsored by the Committee on Low-calorie Sweeteners of the International Life Sciences Institute North America. The views expressed in these papers are not necessarily those of the supplement coordinator or guest editors. The supplement coordinator for this supplement was Adam Drewnowski, University of Washington. Supplement Coordinator disclosures: Adam Drewnowski received travel reimbursement for participation in the Low-Calorie Sweeteners Conference. The supplement is the responsibility of the Guest Editor to whom the Editor ofThe Journal of Nutritionhas delegated supervision of both technical conformity to the published regulations ofThe Journal of Nutritionand general oversight of the scientific merit of each article. The Guest Editor for this supplement was Sibylle Kranz. Guest Editor disclosure: Sibylle Kranz has received funding from The Kellogg Company to conduct research projects unrelated to this supplement material. She has also been an invited speaker at a roundtable discussion funded by The Kellogg Company. Publication costs for this supplement were defrayed in part by the payment of page charges. This publication must therefore be hereby marked “advertisement” in accordance with 18 USC section 1734 solely to indicate this fact. The opinions expressed in this publication are those of the authors and are not attributable to the sponsors or the publisher, Editor, or Editorial Board ofThe Journal of Nutrition.

2

Supported by the Committee on Low-Calorie Sweeteners of the North American Branch of the International Life Sciences Institute. F. Bellisle, G. H. Anderson, and C. Martin received a modest honorarium for their participation in the workshop and development of the manuscript. All authors received travel funding to attend the workshop.

3

Author disclosures: F. Bellisle has received consulting fees and honoraria from food and beverage companies. A. Drewnowski has received research grants from Ajinomoto. G. H. Anderson has received consulting fees, honoraria, donations, and unrestricted grants from food, beverage, and pharmaceutical companies and from government and nonprofit entities. He is Director of the University-Industry Program in Food Safety, Nutrition and Regulatory Affairs at the University of Toronto. Current membership includes 14 private sector members. He has published research on both energy-containing and low-calorie sweeteners. M. Westerterp-Plantenga and C. Martin, no conflicts of interest.