An investigation into how satiety and hunger they influence food choice in slimmers and nonslimmers

Abstract

Background: Satiety is defined as either a feeling of fullness or the cessation of physical hunger sensations following the ingestion of food (Murray & Vickers, 2009). How the satiating value of foods and their overall satiating effect can be used as a strategy for promoting weight loss has become an area of increasing interest in terms of weight management. This qualitative study investigated the attitudes of individuals who were ‘slimmers’ versus ‘nonslimmers’ about hunger and the different sensations of hunger, satiety and measures taken to stay satisfied and how feeling of hunger influences food choices. Methods: Participants were recruited via community weight management groups (slimmers) and the local community (nonslimmers, screened as not actively losing weight). Four focus groups were held. Participants were asked questions that explored their feelings related to hunger and satiety; whether they perceived there to be different types of hunger; how hunger influences subsequent food choice and whether they considered it important to avoid feeling hungry. The focus group followed a semi-structured format and data were collected until saturation was achieved. The session was recorded and later transcribed verbatim. To ensure consistency, the same moderator facilitated each session. The transcripts were thematically analysed using N-vivo. Results: Sixteen participants; nine slimmers, actively losing weight, and seven nonslimmers were recruited. All subjects considered hunger as a physical sensation that elicits a behavioural response. Common responses included consuming larger volumes of food and selecting convenience food options. For slimmers, these actions were perceived to be detrimental to their efforts. For slimmers, hunger sensations had the potential to initiate a spiral of emotions causing them to perceive their weight loss attempts are futile. Consequently, slimmers felt hunger was something to be avoided and they took active measures to achieve this. Most commonly slimmers incorporate planned ‘snacks’ between meals to curb hunger. Satiety was considered across all groups to be beneficial because it offers increased eating control and, for slimmers, enables them to manage hedonic desires to eat. Another core theme identified was that foods considered to offer increased satiety were ‘carbohydrate-based foods’. Discussion: Avoiding hunger would appear to be an important strategy for slimmers to achieve weight loss success and the strategy of regular snacking may be a beneficial behaviour to support weight loss. The evidence base is mixed, although there is research to suggest snacking can aide slimming success (Waller et al., 2004). Satiating foods have been shown to impact upon reducing intake. What this study shows is the perceived importance of satiety on eating behaviour and the role it can play in controlling eating behaviour for consumers. This indicates that satiety is also an important factor in achieving weight loss success. Conclusions: A dietary approach that emphasises the satiating power of foods alongside a calorie deficit may facilitate more successful weight loss. The insight this study offers into the mentality of a slimmer could also be useful in clinical practice when building rapport and establishing empathy between dietitians and patients.