title: Color of hot soup modulates postprandial satiety, thermal sensation, and body temperature in young women.
abstract: The color of food is known to modulate not only consumers' motivation to eat, but also thermal perception. Here we investigated whether the colors of hot soup can influence thermal sensations and body temperature, in addition to the food acceptability and appetite. Twelve young female participants consumed commercial white potage soup, modified to yellow or blue by adding food dyes, at 9 a.m. on 3 separated days. During the test, visual impression (willingness to eat, palatability, comfort, warmth, and anxiety) and thermal sensations were self-reported using visual analog scales. Core (intra-aural) and peripheral (toe) temperatures were continuously recorded 10 min before and 60 min after ingestion. Blue soup significantly decreased willingness to eat, palatability, comfort, and warmth ratings, and significantly increased anxiety feelings compared to the white and yellow soups. After ingestion, the blue soup showed significantly smaller satiety ratings and the tendency of lower thermal sensation scores of the whole body compared to the white and yellow soups. Moreover, a significantly greater increase in toe temperature was found with the yellow soup than the white or blue soup. In conclusion, this study provides new evidence that the colors of hot food may modulate postprandial satiety, thermal sensations and peripheral temperature. Such effects of color may be useful for dietary strategies for individuals who need to control their appetite.
authors.affiliation: Graduate School of Human Science and Environment, University of Hyogo, Hyogo, Japan.
authors.forename: Maki
authors.initials: M
authors.lastname: Suzuki
authors.affiliation: Development & Technology Division, Knorr Foods Co., Ltd., Kanagawa, Japan.
authors.forename: Rie
authors.initials: R
authors.lastname: Kimura
authors.affiliation: Development & Technology Division, Knorr Foods Co., Ltd., Kanagawa, Japan.
authors.forename: Yasue
authors.initials: Y
authors.lastname: Kido
authors.affiliation: Graduate School of Human Science and Environment, University of Hyogo, Hyogo, Japan.
authors.forename: Tomoko
authors.initials: T
authors.lastname: Inoue
authors.affiliation: Kyoto Sangyo University, Kyoto, Japan.
authors.forename: Toshio
authors.initials: T
authors.lastname: Moritani
authors.affiliation: Graduate School of Human Science and Environment, University of Hyogo, Hyogo, Japan. Electronic address: nagai@shse.u-hyogo.ac.jp.
authors.forename: Narumi
authors.initials: N
authors.lastname: Nagai
mesh_terms: D000328:Adult; D001007:Anxiety / Q000209:etiology / Q000517:prevention & control; D001067:Appetite Depressants / Q000009:adverse effects / Q000627:therapeutic use; D001069:Appetite Regulation; D001833:Body Temperature Regulation; D004038:Diet, Reducing / Q000009:adverse effects; D057140:Fast Foods / Q000009:adverse effects; D005260:Female; D005505:Food Coloring Agents / Q000009:adverse effects / Q000627:therapeutic use; D005518:Food Preferences; D006358:Hot Temperature; D006801:Humans; D007564:Japan; D009055:Mouth; D050177:Overweight / Q000178:diet therapy / Q000517:prevention & control; D019518:Postprandial Period; D012528:Satiety Response; D013697:Thermosensing; D014034:Toes; D055815:Young Adult
chemical_list: D001067:Appetite Depressants; D005505:Food Coloring Agents
keywords: Appetite; Color; Food perception; Peripheral temperature; Potage soup; Thermal sensation