Document Detail


A satiety index of common foods.
MedLine Citation:
PMID:  7498104     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
OBJECTIVE: The aim of this study was to produce a validated satiety index of common foods. DESIGN AND SUBJECTS: Isoenergetic 1000 kJ (240 kcal) servings of 38 foods separated into six food categories (fruits, bakery products, snack foods, carbohydrate-rich foods, protein-rich foods, breakfast cereals) were fed to groups of 11-13 subjects. Satiety ratings were obtained every 15 min over 120 min after which subjects were free to eat ad libitum from a standard range of foods and drinks. A satiety index (SI) score was calculated by dividing the area under the satiety response curve (AUC) for the test food by the group mean satiety AUC for white bread and multiplying by 100. Thus, white bread had an SI score of 100% and the SI scores of the other foods were expressed as a percentage of white bread. RESULTS: There were significant differences in satiety both within and between the six food categories. The highest SI score was produced by boiled potatoes (323 +/- 51%) which was seven-fold higher than the lowest SI score of the croissant (47 +/- 17%). Most foods (76%) had an SI score greater than or equal to white bread. The amount of energy eaten immediately after 120 min correlated negatively with the mean satiety AUC responses (r = -0.37, P < 0.05, n = 43) thereby supporting the subjective satiety ratings. SI scores correlated positively with the serving weight of the foods (r = 0.66, P < 0.001, n = 38) and negatively with palatability ratings (r = -0.64, P < 0.001, n = 38). Protein, fibre, and water contents of the test foods correlated positively with SI scores (r = 0.37, P < 0.05, n = 38; r = 0.46, P < 0.01; and r = 0.64, P < 0.001; respectively) whereas fat content was negatively associated (r = -0.43, P < 0.01). CONCLUSION: The results show that isoenergetic servings of different foods differ greatly in their satiating capacities. This is relevant to the treatment and prevention of overweight and obesity.
Authors:
S H Holt; J C Miller; P Petocz; E Farmakalidis
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  European journal of clinical nutrition     Volume:  49     ISSN:  0954-3007     ISO Abbreviation:  Eur J Clin Nutr     Publication Date:  1995 Sep 
Date Detail:
Created Date:  1996-01-17     Completed Date:  1996-01-17     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  8804070     Medline TA:  Eur J Clin Nutr     Country:  ENGLAND    
Other Details:
Languages:  eng     Pagination:  675-90     Citation Subset:  IM    
Affiliation:
Department of Biochemistry, University of Sydney, Australia.
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MeSH Terms
Descriptor/Qualifier:
Adult
Energy Intake*
Energy Metabolism
Female
Food Analysis*
Humans
Hunger / physiology*
Male
Reference Values
Reproducibility of Results
Satiation*
Time Factors

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