Effects of repeat consumption on pleasantness, preference and intake
Abstract
The pleasantness of a food declines with consumption and this phenomenon has been demonstrated reliably in the short‐term. To investigate long‐term effects of repeat consumption on pleasantness, preference and intake, 21 volunteers consumed either a salty snack (french fries) or sweet snack (chocolate) every day for 15 days. Four dependent variables were measured: pleasantness ratings, ranked preference, frequency of consumption and ad libitum intake. Daily pleasantness of taste ratings decreased across the exposure period only for chocolate. Ranked preference for chocolate declined during the sweet snack condition and increased during the salty snack condition. Preference for french fries remained the same during the salty snack condition and increased during the sweet snack condition. Frequency of consuming chocolate outside the laboratory decreased during the sweet snack exposure. No such pattern was found for french fries in either condition. Ad libitum intake in the laboratory remained the same over time for both foods. Short‐term sensory‐specific satiety within the eating episode was consistent over time. Therefore, long‐term monotony effects were found only for pleasantness, preference and frequency of eating chocolate following repeated exposure, but these changes had no impact on ad libitum intake. Systematic, repeat exposure to a single food provides a useful paradigm for investigating the development of monotony.
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Individuals with high versus low scores on various dietary restraint scales do not consume fewer calories according to objective measures of intake during single eating episodes, multiple eating episodes, and over 2-12 week observation periods.
“Individuals with high versus low scores on various dietary restraint scales do not consume fewer calories according to objective measures of intake during single eating episodes”
From Caloric deprivation increases responsivity of attention and reward brain regions to intake, anticipated intake, and images of palatable foods (2013) · cites this paper as Hetherington et al., 2000
The present findings may explain why people who attempt to diet do not typically succeed per objective measures of caloric intake.
“The present findings may also explain why people who attempt to diet do not typically succeed per objective measures of caloric intake (e.g., Hetherington et al., 2000; Stice et al., 2004; Sysko et al., 2007).”
From Caloric deprivation increases responsivity of attention and reward brain regions to intake, anticipated intake, and images of palatable foods (2013) · cites this paper as Hetherington et al., 2000
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Dual-Pathway Model of Bulimic Spectrum Eating Disorders
Stice, E. M., & Menke, K. S. (2017) · Springer eBooks · doi:10.1007/978-981-287-104-6_96
Gradual sugar reduction decreases sugar intake without changing product liking or amount eaten
Inamdar, L., & Vickers, Z. (2025) · Food Quality and Preference · doi:10.1016/j.foodqual.2025.105716
Long-term consumer acceptance of almonds: A one-year randomised controlled trial
Brown, R. C., Ware, L., Tey, S. L., Frampton, C., & Chisholm, A. W. (2026) · Food Quality and Preference · doi:10.1016/j.foodqual.2026.106048
Santos, B. C., da Rocha, B. S., Santos, A. R. O., Faraco, A., Luccas, V., Penna, F. G. C. E., Lima, A. S., Lima, C. X., Correia, M. I. T. D., & Anastácio, L. R. (2026) · Nutrition · doi:10.1016/j.nut.2026.113408
- Authors
- Hetherington, M. M., Bell, A., & Rolls, B. J.
- Affiliations
- University of Dundee (GB)
- Pennsylvania State University (US)
- Venue
- British Food Journal
- Publisher
- Emerald
- Published
- 2000-08-01
- Volume
- 102
- Issue
- 7
- Pages
- 507-521
- ISSN
- 0007-070X (ISSN-L)
- OpenAlex
- W2093181526
- Cited by
- 99
- References
- 20
- Citations by year
- 2026: 2 · 2025: 1 · 2024: 4 · 2022: 1 · 2021: 3 · 2020: 3 · 2019: 4 · 2018: 6 · 2017: 7 · 2016: 4 · 2015: 6 · 2014: 7 · 2013: 5 · 2012: 8
- FWCI
- 4.25
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- British Food Journal (publishedVersion)
- Discovery Research Portal (University of Dundee) (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Life Sciences › Neuroscience › Endocrine and Autonomic Systems › Regulation of Appetite and Obesity
- Keywords
- sensory-specific satiety, food preferences, food pleasantness, ad libitum intake, chocolate, French fries
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