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  • XXIX Congreso Internacional de La Sociedad Española de Psicología Comparada: Perceptual Learning and Generalization of Sensory-Specific Satiety

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    This document summarizes a presentation given at the XXIX International Congress of the Spanish Society of Comparative Psychology about perceptual learning and generalization of sensory-specific satiety. The presentation explored how repeated exposure to similar foods may reduce generalization of satiety between them through perceptual learning, potentially increasing total food intake. The authors first established a procedure to study sensory-specific satiety in rats by sating them with a flavored solution and testing their preference versus an unsated solution. They then assessed whether previous exposure to the flavors affected satiety generalization. The implications for understanding how variety influences food consumption are discussed.

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    PERCEPTUALLEARNINGANDGENERALIZATIONOFSENSORY

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    This document summarizes a presentation given at the XXIX International Congress of the Spanish Society of Comparative Psychology about perceptual learning and generalization of sensory-specific satiety. The presentation explored how repeated exposure to similar foods may reduce generalization of satiety between them through perceptual learning, potentially increasing total food intake. The authors first established a procedure to study sensory-specific satiety in rats by sating them with a flavored solution and testing their preference versus an unsated solution. They then assessed whether previous exposure to the flavors affected satiety generalization. The implications for understanding how variety influences food consumption are discussed.

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    XXIX Congreso Internacional de La Sociedad Española de Psicología Comparada: Perceptual Learning and Generalization of Sensory-Specific Satiety

    Uploaded by

    miskatonic.nerd
    This document summarizes a presentation given at the XXIX International Congress of the Spanish Society of Comparative Psychology about perceptual learning and generalization of sensory-specific satiety. The presentation explored how repeated exposure to similar foods may reduce generalization of satiety between them through perceptual learning, potentially increasing total food intake. The authors first established a procedure to study sensory-specific satiety in rats by sating them with a flavored solution and testing their preference versus an unsated solution. They then assessed whether previous exposure to the flavors affected satiety generalization. The implications for understanding how variety influences food consumption are discussed.

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    XXIX Congreso Internacional de la Sociedad Española de Psicología


    Comparada: Perceptual Learning and Generalization Of Sensory-Specific
    Satiety

    Presentation · September 2017


    DOI: 10.13140/RG.2.2.11247.74406

    CITATIONS READS

    0 48

    5 authors, including:

    Ana González Gómez Sergio Andrés Recio


    University of Granada University of Cambridge
    4 PUBLICATIONS 5 CITATIONS 17 PUBLICATIONS 45 CITATIONS

    SEE PROFILE SEE PROFILE

    Marta Gil Isabel De Brugada


    Universidad Internacional de La Rioja University of Granada
    16 PUBLICATIONS 105 CITATIONS 46 PUBLICATIONS 324 CITATIONS

    SEE PROFILE SEE PROFILE

    Some of the authors of this publication are also working on these related projects:

    The stimulus comparison processes in human and rats perceptual learning View project

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    PERCEPTUAL LEARNING AND GENERALIZATION OF SENSORY-SPECIFIC
    SATIETY

    ANA GONZÁLEZ-GÓMEZ, SERGIO A. RECIO, JESÚS SÁNCHEZ PLAZA, MARTA GIL & ISABEL DE
    BRUGADA

    Universidad de Granada & Universidad Internacional de La Rioja

    Obesity has become a widespread problem in developed countries. One possible factor
    responsible for this is the ease of access to a great variety of highly caloric foods – an obesogenic
    diet. Such variety is known to cause an increase in total intake, the so-called “buffet effect”. The
    explanation for this effect relies on an intake regulating mechanism called sensory specific
    satiety (SSS). This mechanism is defined as the temporary devaluation of the sensory
    properties of a given food developed shortly after it is eaten.This devaluation can be
    generalized to other products that share sensory properties to the satiated food. It is possible
    that an extensive exposure to a high variety of food could make this mecanism more specific in
    the long term. That is, exposure could reduce generalization of the satiety to similar foods, thus
    increasing their consumption. This could be explained by perceptual learning, which would
    promote an increase in the discrimination between two similar stimuli based on previous
    perceptual experience with them. Hence, repeated exposure to two similar foods would
    increase their distinctiveness, potentially decreasing generalization of satiety and increasing
    total intake. We first tried to establish a procedure suitable to study SSS using rats as
    experimental subjects. In this procedure we sated one flavoured solution and evaluated its
    preference in comparison with a non-sated solution. Following this we tried to asess the effect
    of previous exposure to the flavours on the generalization of the satiety. The implications of
    these results on our understanding of the influence of variety on food consumption are
    discussed.

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