Beyond expectations: the physiological basis of sensory enhancement of satiety.

BACKGROUND/OBJECTIVES: Consumption of high-energy beverages has been implicated as a risk factor for weight gain, yet why nutrients ingested as beverages fail to generate adequate satiety remains unclear. In general, consumers do not expect drinks to be satiating, but drinks generate greater satiety when their sensory characteristics imply they may be filling. These findings challenge traditional bottom-up models of how gut-based satiety signals modify behaviour to suggest that beliefs at the point of ingestion modify gut-based satiety signalling. SUBJECTS/METHODS: Healthy volunteers (n=23) consumed four different beverages, combining an overt sensory manipulation (thin, low sensory (LS) or thicker and more creamy, enhanced sensory (ES)) and covert nutrient manipulation (low energy (LE), 78 kcal; high energy (HE), 267 kcal) on different days. Effects on satiety were assessed through rated appetite and levels of glucose, insulin, pancreatic polypeptide (PP) and cholesystokinin (CCK) recorded periodically over 90 min, and through intake at an ad libitum test lunch. RESULTS: Intake at the test lunch and rated appetite were both altered by both the sensory and nutrient manipulations, with lowest intake and greatest suppression of hunger post-drink in the ESHE condition. Insulin increased more after HE than LE drinks, and after ES than LS drinks, whereas PP levels were higher after ES than LS versions. CCK levels only increased after the ESHE drink. CONCLUSIONS: These data confirm acute sensitivity of satiety after consuming a drink both to the sensory characteristics and nutrient content of the drink, and suggest that this may be, at least in part, due to top-down modulation of release of satiety-related gut hormones.

Does low-energy sweetener consumption affect energy intake and body weight? A systematic review, including meta-analyses, of the evidence from human and animal studies.

By reducing energy density, low-energy sweeteners (LES) might be expected to reduce energy intake (EI) and body weight (BW). To assess the totality of the evidence testing the null hypothesis that LES exposure (versus sugars or unsweetened alternatives) has no effect on EI or BW, we conducted a systematic review of relevant studies in animals and humans consuming LES with ad libitum access to food energy. In 62 of 90 animal studies exposure to LES did not affect or decreased BW. Of 28 reporting increased BW, 19 compared LES with glucose exposure using a specific 'learning' paradigm. Twelve prospective cohort studies in humans reported inconsistent associations between LES use and body mass index (-0.002 kg m(-)(2) per year, 95% confidence interval (CI) -0.009 to 0.005). Meta-analysis of short-term randomized controlled trials (129 comparisons) showed reduced total EI for LES versus sugar-sweetened food or beverage consumption before an ad libitum meal (-94 kcal, 95% CI -122 to -66), with no difference versus water (-2 kcal, 95% CI -30 to 26). This was consistent with EI results from sustained intervention randomized controlled trials (10 comparisons). Meta-analysis of sustained intervention randomized controlled trials (4 weeks to 40 months) showed that consumption of LES versus sugar led to relatively reduced BW (nine comparisons; -1.35 kg, 95% CI -2.28 to -0.42), and a similar relative reduction in BW versus water (three comparisons; -1.24 kg, 95% CI -2.22 to -0.26). Most animal studies did not mimic LES consumption by humans, and reverse causation may influence the results of prospective cohort studies. The preponderance of evidence from all human randomized controlled trials indicates that LES do not increase EI or BW, whether compared with caloric or non-caloric (for example, water) control conditions. Overall, the balance of evidence indicates that use of LES in place of sugar, in children and adults, leads to reduced EI and BW, and possibly also when compared with water.

A randomised controlled trial of peri-operative lidocaine infusions for open radical prostatectomy.

We allocated 76 men scheduled for radical retropubic prostatectomy to peri-operative lidocaine 2% or saline 0.9%: a pre-operative 0.075 ml.kg(-1) intravenous bolus; an intra-operative intravenous infusion at 0.075 ml.kg(-1) .h(-1) ; and 24 hours' postoperative subcutaneous infusion at 0.075 ml.kg(-1) .h(-1) . Lidocaine reduced the postoperative hospital stay by a mean (95% CI) of 1.3 (0.3-2.4) days, p = 0.017, from a mean (SD) of 4.6 (3.2) days with saline. There were no significant differences in pain at rest or on coughing at 24 h. [corrected]. Lidocaine reduced 24-h morphine consumption by a mean (95% CI) of 13.9 (2.2-25.7) mg, p = 0.021, from a mean (SD) of 52.3 (26.9) mg with saline. There were no differences in other outcomes.

Skin oxygen tension is improved by immersion in oxygen-enriched water.

OBJECTIVE: The perceived health and physiologic functioning of skin depends on adequate oxygen availability. Economical and easily used therapeutic approaches to increase skin oxygenation could improve the subjective appearance of the skin as well as support the management of some cutaneous conditions related to chronic hypoxic ischaemia (e.g. ulcerative wounds). We have tested the hypothesis that the O2 partial pressure of skin (PskO2 ) increases during immersion in water enriched with high levels of dissolved oxygen. METHODS: A commercially available device was used to produce water containing 45 to 65 mg L(-1) of dissolved O2 . Young adults (YA; n = 7), older adults (OA; n = 13) and older adults with diabetes (OAD; n = 11) completed different experiments that required them to immerse their feet in tap water (<2 mg L(-1) of O2 ; control) or O2 -enriched water (O2 -H2 O; experimental) for 30 min. Transcutaneous oximetry was used to measure PskO2 for 20 min pre- and post-immersion. RESULTS: Pre-immersion mean (standard deviation) PskO2 on the plantar surface of the big toe was 75 (10), 67 (10) and 65 (10) mmHg in YA, OA and OAD, respectively. Post-immersion PskO2 was 244 (25), 193 (28) and 205 (28) mmHg for the same groups. We also show that post-immersion PskO2 varies by location and with advancing age. CONCLUSION: Water is an effective vehicle for transporting dissolved O2 across the skin surface and could be used as a basis for development of economical therapeutic approaches that improve skin oxygen tension to support skin health and function.

Evidence that instrumental conditioning requires conscious awareness in humans.

Instrumental conditioning is a crucial substrate of adaptive behaviour, allowing individuals to selectively interact with the stimuli in their environment to maximise benefit and minimise harm. The extent to which complex forms of learning, such as instrumental conditioning, are possible without conscious awareness is a topic of considerable importance and ongoing debate. In light of recent theoretical and empirical contributions casting doubt on the early demonstrations of unconscious instrumental conditioning, we revisit the question of its feasibility in two modes of conditioning. In Experiment 1, we used trace conditioning, following a prominent paradigm (Pessiglione et al., 2008) and enhancing its sensitivity. Success in this task requires participants to learn to approach reward-predictive stimuli and avoid punishment-predictive stimuli through monetary reinforcement. All stimuli were rendered unconscious using forward-backward masking. In Experiment 2, we used delay conditioning to shorten the stimulus-outcome delay, retaining the structure of the original task but presenting the stimuli under continuous flash suppression to allow for an overlap of the stimulus, action, and outcome, as well as replacing monetary reinforcement with primary appetitive reinforcement. In both experiments, we found evidence for absence of unconscious instrumental conditioning, showing that participants were unable to learn to adjust their behaviour to approach positive stimuli and avoid negative ones. This result is consistent with evidence that unconscious stimuli fail to bring about long-term behavioural adaptations, and provides empirical evidence to support theoretical proposals that consciousness might be necessary for adaptive behaviour, where selective action is required.

Midbrain pathways for prepulse inhibition and startle activation in rat.

The midbrain is essential for prepulse inhibition (PPI) of the startle reflex, but the exact neural circuits for PPI are not yet determined. Electrical stimulation of the superior colliculus (SC) or pedunculopontine tegmentum was used to characterize the neurons and pathways that mediate PPI and the activation of startle that also occurs at higher currents in the same sites. Startle was inhibited by prepulses in most, but not all SC sites, with the lowest intensity sites in intermediate layers of SC. PPI latencies in SC sites were 4-6 ms longer than in inferior colliculus, intercollicular nucleus or pedunculopontine sites. Contrary to previous serial models, there must be two parallel midbrain pathways for PPI, a faster auditory pathway from inferior colliculus to pedunculopontine tegmentum, and a slower multimodal SC output for PPI. Double-pulse stimulation of SC sites shows that PPI results from direct stimulation of neurons with moderate refractory periods (0.4-1.0 ms), similar to SC neurons that mediate contraversive turning responses. By contrast, startle activation occurring at higher currents in all SC sites (even sites where PPI could not be elicited) results from stimulation of very short refractory period neurons (0.3-0.5 ms) and very long refractory period neurons (1.0-2.0 ms), with startle inhibition often found from 0.5-1.0 ms. Startle activation appears to result from stimulation of short refractory period neurons in deep SC layers that mediate fear-potentiated startle, plus long refractory period substrates in more dorsal SC sites.

Rating changes over the course of meals: what do they tell us about motivation to eat?

Detailed analysis of the pattern of change in rated appetite within a meal have proved a useful technique through which to explore appetite control. Variability in individual ratings, and technical difficulties in achieving ratings at equivalent stages of a meal, have lead to the use of curve-fitting techniques to model changes in rated appetite across a meal. These changes could best be described by a quadratic function, in which the three parameters (intercept, linear and quadratic coefficients) represented distinct influences on meal size. In normal subjects, manipulations of palatability and opioid receptor blockade and preloads of alcohol all modified the linear component of this function only, while preloading with maltodextrin reduced appetite at the start of eating (the intercept) but not the pattern of change in ratings within that meal. Thus the linear coefficient appears to measure the degree of stimulation of appetite by the sensory characteristics of the food, while the intercept reflects baseline appetite at the start of a meal. These results suggest that microstructural analyses of rating changes allow some dissociation of the factors underlying motivation to eat, and provide a novel methodology for future experimentation.

Modified PIOPED criteria used in clinical practice.

UNLABELLED: To assess the use of modified PIOPED scintigraphic criteria for lung scan (V/Q) interpretation to detect pulmonary embolism (PE), we prospectively applied these criteria in suspected PE patients referred for V/Q from 9/1/92 to 2/7/94. PIOPED criteria were modified by placing a moderate segmental perfusion mismatch in the intermediate instead of low probability of PE category and using the "stripe sign." METHODS: Patients were studied by six-view V/Q imaging using 74 MBq (2 mCi) 99mTc-MAA followed by 148-370 MBq (4-10 mCi) 99mTc-DTPA aerosol, contrast pulmonary selective angiography and Doppler sonography with leg compression as needed. Patients underwent follow-up (mean 13.9 mo) to detect subsequent thromboembolic events. In this study group, 1000 patients were studied by V/Q followed by angiography in 133 patients. RESULTS: The distribution of V/Q-assigned PE probabilities was: high probability 5.7%, intermediate 17.4%, low 41.4% and normal 35.5%. Group A patients (133) underwent angiography, which resulted in the determination of a 27.1% PE prevalence. Group B patients (867) did not have angiograms; the clinical prevalence of PE was 7.5%. In the total study population, the positive predictive value of a high probability V/Q study for PE (10.1% prevalence) was 98.2%, intermediate probability V/Q study for PE was 24.1% and a low probability study for PE was only 0.5%. CONCLUSION: Modified PIOPED V/Q interpretation criteria afford better angioproven PE discrimination between intermediate (31.8% PE prevalence) and low (5.5% PE prevalence) probability V/Q results than reported for PIOPED intermediate (32.6% PE prevalence) and low (16.3% PE prevalence) probability V/Q interpretation criteria.

Conditioned flavour preference negatively reinforced by caffeine in human volunteers.

This study examined whether 100 mg caffeine could reinforce preference for the flavour of a novel drink in moderate caffeine users, both after overnight caffeine abstinence and 2 h after receiving 100 mg caffeine, using a two-stage between-groups procedure with 36 volunteers. In the first stage, liking for a test drink (fruit tea) was assessed at breakfast following overnight caffeine abstinence, with half the subjects receiving caffeine. Liking for the tea increased significantly over four trials for subjects receiving caffeine, and decreased significantly in those without caffeine. These effects were greatest in subjects who rated the drink as highly novel. In stage two, subjects evaluated a second drink (fruit-juice) 2 h after receiving the tea, and again half the subjects received caffeine Those subjects who received caffeine in stage two but not stage one showed a significant increase in liking for the fruit-juice over the 4 test days, whereas subjects who did not receive caffeine at either stage showed a progressive decrease in liking for this drink. In contrast, no significant change in liking for the fruit-juice was seen at stage two for subjects who had received caffeine in stage one, regardless of the presence or absence of caffeine at stage two. Caffeine at breakfast increased ratings of energetic and lively, and energetic ratings also increased following caffeine in the fruit-juice in subjects who had not had caffeine at breakfast. Overall, these data are consistent with a negative reinforcement model of caffeine reinforcement, and demonstrate further the utility of the conditioned flavour preference method for evaluating reinforcing effects of drugs in humans.

No evidence for latent learning of liking for flavours conditioned by caffeine.

RATIONALE: The ability of caffeine to condition liking for flavours depends on the caffeine deprivation status of subjects; however, it is not known if a latent liking for a flavour can be acquired in an undeprived state, which subsequently emerges when consumers are caffeine deprived. OBJECTIVES: To determine if exposure of undeprived caffeine consumers to a novel drink containing caffeine leads to increased liking for this drink when they are subsequently tested when caffeine-deprived. METHODS: In a double-blind placebo controlled study, four groups of 13 moderate caffeine consumers evaluated a novel flavoured drink on 5 days. The test group consumed this drink with 100 mg caffeine when undeprived on days 1-4, and in a deprived state on day 5. Three control groups had the same conditions on all 5 days, with an undeprived group receiving the caffeinated drink, and two deprived groups receiving the drink with caffeine or placebo. RESULTS: The pleasantness of the drink did not change over the 4 training days in the test group, and did not alter when this group was tested when caffeine-deprived. At no stage did these ratings differ between the test and undeprived control groups. Pleasantness increased significantly over the 5 days in the deprived group who received caffeine, and decreased in the deprived group who received placebo. CONCLUSIONS: These results suggest that repeated pairing of a novel flavour with the effects of caffeine in subjects who are not caffeine deprived does not lead to an emergent liking for that flavour when subsequently tested caffeine-deprived. However, the pleasantness of the same caffeinated drink increased if it was consumed when caffeine deprived.

Effects of nalmefene on feeding in humans. Dissociation of hunger and palatability.

Effects of nalmefene on eating were investigated in two groups of ten male volunteers, in a double-blind placebo-controlled study. The nalmefene treated group ate 22% less, both in terms of absolute weight and caloric intake, of a standardised buffet-meal than did the placebo group. No differences in subjective ratings of hunger or satiety were found between the groups, suggesting that the reduced feeding was not a consequence of any change in motivation to eat. When analysed by nutrient content, nalmefene was found to reduce fat and protein, but not carbohydrate, intakes. Analyses of intakes of individual foods showed a differential effect of nalmefene on foods rated as highly palatable. Thus the apparent nutrient specificity of nalmefene appeared to be an indirect consequence of its effect on palatability. Nalmefene also caused slight increases in self-rated alertness, and decreases in ratings of tiredness and elation, although it was thought unlikely that these accounted for observed changes in eating behaviour. No other side-effects were detected, and performance on a choice reaction time task was unaffected. These results add weight to suggestions that endogenous opioids are involved in reward-related aspects of feeding associated with food palatability.

Expression of flavour preferences conditioned by caffeine is dependent on caffeine deprivation state.

RATIONALE: The acquisition of a caffeine conditioned flavour preference depends on the caffeine deprivation status of subjects during conditioning. It is not known if the expression of an established flavour preference is also state-dependent. OBJECTIVES: To determine if the expression of a flavour preference conditioned by caffeine is dependent on the level of deprivation at the time of testing. METHODS: In a double-blind placebo controlled study, 44 subjects were given 4 days exposure to a novel flavoured drink following overnight abstinence from caffeine. Half the subjects received caffeine (100 mg) in the drink, while the remainder had placebo (maltodextrin, 100 mg). Subjects rated the pleasantness of the drink each time. On a fifth (test) day, the subjects were given additional caffeine (100 mg) or placebo 2 h before consuming and rating the pleasantness of the drink. RESULTS: Pleasantness ratings for the novel drink increased over the 4 conditioning days in subjects receiving caffeine, but decreased in those given placebo. On day 5, subjects who were trained and tested in the same caffeine deprivation state expressed pleasantness ratings similar to those for the final training day. In contrast, subjects who were trained and tested in different states expressed pleasantness ratings that were significantly different from those of the final training day. CONCLUSIONS: These results suggest that the expression of caffeine conditioned flavour preferences are acutely sensitive to current motivational state, and a number of possible explanations are discussed.

Effects of naltrexone on food intake and changes in subjective appetite during eating: evidence for opioid involvement in the appetizer effect.

The effects of 50 mg naltrexone on eating and subjective appetite were assessed in a double-blind placebo-controlled study with 20 male volunteers. Appetite was monitored using a disguised digital balance connected to a micro-computer, which constantly monitored the amount of food remaining, and which automatically interrupted feeding for 30 s after every 50 g consumed to allow appetite ratings to be made. Half the subjects ate pasta with a cheese sauce, and the remainder pasta with a tomato sauce. Subjects ate significantly less of both foods after 50 mg naltrexone than in either the placebo condition or on the initial (familiarisation) day. Naltrexone also reduced the rated pleasantness of both foods, and reduced overall eating rate. When best-fit quadratic functions were used to describe changes in rated hunger in relation to intake within the meal, naltrexone abolished the positive linear component reflecting the initial stimulation of appetite without altering either intercept or the negative quadratic function. Although mood ratings suggested that naltrexone had a mild sedative effect, mood changes alone could not explain the effects of naltrexone on appetite. Overall, these data suggest a specific role for opioids in the stimulation of appetite through palatability.

Exposure to sweetened solutions enhances the anorectic effect of naloxone but not d-fenfluramine.

The effects of prolonged exposure of rats to sweetened caloric (sucrose) and non-caloric (saccharin) solutions on subsequent sensitivity to the anorectic effects of naloxone and d-fenfluramine were investigated in a series of experiments. In Experiment 1, rats given 18 days exposure to 10% sucrose showed greater sensitivity to the anorectic effects of naloxone (0.125-1.0 mg/kg, IP) in a separate feeding test, than did controls or rats exposed to 0.2% saccharin. This effect was replicated in Experiment 2, and here rats exposed to a palatable quinine-sucrose solution that was less preferred than saccharin also showed an enhanced sensitivity to naloxone, similar to that seen in the group exposed to sucrose alone. In Experiment 3, prior exposure to sucrose, quinine-sucrose or saccharin had no effect on the anorectic effects of dexfenfluramine (1.0 and 2.0 mg/kg), while the effect of naloxone (1.0 mg/kg SC) was enhanced by exposure to the two sucrose solutions. All sucrose-exposed rats gained more weight than did control or saccharin-exposed rats. These data suggest that the consumption of palatable calorie-containing solutions selectively alters sensitivity to naloxone, and a number of possible explanations are discussed.

Altered spontaneous and osmotically induced drinking for fowls with permanent access to dilute quinine.

Fowls were given a dilute quinine solution as their sole source of fluid, and effects on normal ingestion and on drinking responses to dipsogenic stimuli were examined. Compared to controls with water, daily fluid intakes were depressed by 25% with quinine. There was no significant effect of quinine on food intake, but growth was suppressed slightly. Drinking in response to hypertonic NaCl injections was attenuated with quinine, and whereas an initial peak in water intake was seen directly after hypertonic NaCl injection, this was absent with quinine. Moreover, increases in quinine intake after hypertonic NaCl injections were insufficient to restore normal osmolality. Plasma analyses indicated that birds drinking quinine were permanently dehydrated and, unlike birds with water, they appeared to reduce the hyperosmolality induced by hypertonic NaCl injections in the absence of drinking. In contrast, drinking responses to angiotensin were generally similar with quinine and water, although birds drinking quinine tended to stop sooner with the highest dose of angiotensin. These results support previous suggestions that osmotic thirst is of primary importance in control of normal drinking, but also demonstrate that birds tolerate a degree of dehydration if a suitable fluid source is unavailable.

Intravenous hypertonic saline injections and drinking in domestic fowls.

Fowls were given intravenous (IV) injections of hypertonic solutions of NaCl, and subsequent water intakes were recorded. All concentrations of hypertonic NaCl increased drinking in the 90 min after injection, compared with control treatments. Increments in drinking in this time agreed closely with calculated amounts required to restore normal osmolality. In further experiments, delaying access to water by periods of 60-360 min after injection failed to reduce drinking elicited by hypertonic NaCl. Injections of 2.0 M NaCl caused increases in plasma osmolality and sodium concentration which were maintained throughout 360 min water deprivation, and caused prolonged reductions in hematocrit and plasma protein concentrations. These results demonstrate that cellular dehydration is a potent thirst stimulus in fowls, and imply that fowls do not reduce hyperosmolality by excretion of salt when water is unavailable.

Preloads of water, but not isotonic saline, reduce drinking in domestic fowls.

Fowls were deprived of water for 2 or 6 hr, and then given graded intravenous (IV) injections of water or isotonic saline. With both levels of deprivation, water preloads caused dose-dependent reductions in water intake which matched closely the volumes of preload given, whereas isotonic saline preloads had no effect on drinking, and feeding was unaffected in both cases. These results imply that drinking elicited by short periods of water deprivation is a response to increased plasma osmolality rather than to a loss of extracellular fluid volume. In further experiments, water intakes were reduced by at least as much as the volume administered when undeprived fowls were given 6 hr continuous IV infusions or IV injections of water, and food intakes were also suppressed. Plasma analyses taken at the end of continuous infusions of water indicated a fall in osmolality during this time. It was concluded that whereas increases in plasma osmolality increase drinking in fowls, a fall in osmolality below normal inhibits both drinking and feeding. It is suggested that spontaneous drinking may be regulated mainly by changes in plasma osmolality, rather than in extracellular volume.

Selective effects of naltrexone on food pleasantness and intake.

The effects of 50 mg naltrexone on both pleasantness and intake of 10 common food items were investigated using a double-blind placebo-controlled study with 16 male volunteers. Rated food pleasantness was reduced significantly in the naltrexone condition compared with both controls (placebo and baseline). However, pleasantness ratings were not affected uniformly across foods, with sweetened, fatty, and high-protein foods being most affected. Changes in rated unpleasantness generally mirrored those for pleasantness, but evaluations of saltiness and sweetness were unaffected by naltrexone. Although total intake was reduced in the naltrexone condition, this was not significant compared with placebo. However, fat and protein intakes were significantly less following naltrexone. The effect of naltrexone on intake was also food dependent, but in this case intake of sweet foods was spared relative to other food categories. The apparent discrepancy between liking and intake data with sweet foods could be interpreted in terms of the likely influence of normal eating styles on food selection during a buffet-style meal, and may explain some contradictions in previous studies of this kind. The implications for understanding opioid involvement in food acceptability are discussed.

Maltodextrin preloads reduce food intake without altering the appetiser effect.

The effects of consumption of a soup preload with added maltodextrin, relative to a no-maltodextrin control soup matched for sensory properties, on intake and the pattern of changes in rated hunger and fullness during lunch were investigated in 24 male volunteers. Preloads were consumed 30 min before lunch and condition-order counterbalanced. Intake at lunch was reduced significantly by 77 g (407 kJ) after the maltodextrin preload, and this reduced intake was associated with a significant reduction in eating rate but not meal duration. Hunger ratings were significantly lower, and fullness ratings significantly higher, at the start of lunch after the maltodextrin compared with control preload. However, the pattern of changes in subjective appetite once eating had started (assessed by analyzing best-fit quadratic functions between rated appetite and actual intake) did not differ between preloads. Neither the rated pleasantness of the lunch food at the start of the test meal nor the pattern of change in pleasantness across the meal differed between preloads. These results imply that the effect of maltodextrin preloads on appetite is to reduce the general desire to eat, and possible mechanisms for this effect are discussed.

The actual, but not labelled, fat content of a soup preload alters short-term appetite in healthy men.

The effects of the actual and labelled fat content of a soup preload on appetite at a test meal 30 min later were assessed in 16 healthy men. Each participant ate lunch on four occasions, combining two levels of fat energy (Low, 265 kJ or High, 1510 kJ) and two types of label (Low-fat or High-fat), presented as fictitious soup brand names. Preliminary work established that the Low-fat labels produced an expectation of reduced fat content and lower anticipated hedonic ratings, whereas the High-fat labels generated expectations of a high-fat content and above average hedonic ratings. These expectancies were confirmed in the main experiment, with the soups labelled as high fat rated as both more pleasant and creamy than those labelled low-fat, independent of actual fat content. However, intake at the test meal was unaffected by the preload label, but instead reflected the actual fat (hence, energy) content of the soup, with significantly lower food intake after the high-fat soup regardless of the food label. Rated hunger was lower, and fullness higher, at the start of the meal after the high-fat preloads regardless of how they were labelled, while the pattern of appetite change during the test meal was unaffected by preload. These results suggest that realistic food labels can modify the immediate experience of a consumed food, but do not alter appetite 30 min later in healthy men.