Specific Sensory Satiety and its impact on food

The study of eating behaviour has been approached from various disciplines, including physiology and psychology. Multiple theories have been developed to explain the mechanisms that regulate hunger, appetite and satiety. Among them, the Specific Sensory Satiety Theory (SSST) proposed that the sensory variety in food influences the amount consumed. It was observed that a varied diet led to higher consumption, while a monotonous diet reduced it. Experimental studies on SSST showed that repeated exposure to the same food led to a decrease in preference and intake. On the other hand, the availability of foods with different sensory characteristics led to prolonged consumption. It was determined that satiety depended not only on caloric content, but also on the sensory properties of the food. In addition, the analysis looked at how the presentation of food, whether simultaneous or successive, affected intake. The findings highlighted the influence of food variety on consumption behaviour, which has implications for obesity and dietary regulation. It was suggested that controlling exposure to sensory stimuli could improve self-regulation of intake. Finally, it was recommended that further research be carried out to evaluate the long-term effects of the SSST and its impact on health.