Conditioned Satiety

Conditioned satiety is one of three known food-specific mechanisms by which eating suppresses further appetite for a food, alongside alimentary alliesthesia and sensory-specific satiety. It was first evidenced in rats in 1955 by the French physiologist Jacques Le Magnen, and the term itself was coined in 1972 by the psychologist David Allenby Booth. Unlike the other two forms of stimulus-specific satiety, conditioned satiety is based on classical conditioning: the sensory properties of a food become associated with that food's own after-effects on the body, so that later encountering the same sensory cues triggers the learned suppression of appetite even before those after-effects occur again. It is distinct from conditioned taste aversion in depending on the body's internal state toward the end of a meal rather than on illness following a food.