The effect of dietary fat on salivary habituation and satiation

This study was designed to explore the effect of dietary fat and carbohydrate on oral habituation. Forty women (18-21 years old) were randomized to 1 of 4 yogurt conditions that varied levels of dietary fat and carbohydrate. Subjects consumed 0.4 g of yogurt per pound per trial until they indicated fullness in up to 15 trials, with salivation, number of trials to fullness, and ratings of hedonics, appetite, and fullness measured. Subjects in the high-fat conditions demonstrated a significantly faster rate of salivary habituation than subjects in the low-fat conditions, and consumed less volume of yogurt but consumed more calories. The rate of habituation was not influenced by carbohydrate content of the yogurt. These findings suggest that oral habituation in humans is sensitive to macronutrient content of food.