Effects of manipulated palatability on appetite depend on restraint and disinhibition scores from the Three-Factor Eating Questionnaire

OBJECTIVES: The present study evaluated the effects of dietary restraint on short-term appetite in response to manipulated palatability. DESIGN: The effects of palatability on appetite during a lunchtime meal were assessed by contrasting intake of a bland and palatable version of a simple food ( within subject). To test how responses to palatability varied with restraint, these meals consumed by women were classified according to restraint ( R) and disinhibition ( D) scores from the Three-Factor Eating Questionnaire (TFEQ) as high R/high D (HR - HD), high R/low D ( HR - LD), low R/high D (LR - HD) and low R/low D ( LR - LD). SUBJECTS: A total of 40 normal-weight women subdivided into four groups based on TFEQ scores. MEASUREMENTS: The overall intake, appetite and hedonic ratings before, during and after the meal. RESULTS: All groups ate similar amounts of the bland food, but the LR - HD group ate significantly more of the palatable version than the other groups, whereas HR - LD did not increase intake in response to palatability. Hunger increased on tasting the palatable food in all but the HR - LD group, and this group ended both meals more hungry/less full than the others. CONCLUSION: Women classified as HR - LD were unresponsive to manipulated palatability, whereas those classified as LR - HD were over-responsive. These findings imply that some individuals are prone to over-respond to palatability and so are at greater risk of developing obesity, whereas others are able to resist the effects of palatability and so successfully self-restrict their food intake. Implications for obesity are discussed.