• Corpus ID: 2350696

A satiety index of common foods.

@article{Holt1995ASI,
  title={A satiety index of common foods.},
  author={Susanna H. A. Holt and J. C. Miller and Peter Petocz and Efi Farmakalidis},
  journal={European journal of clinical nutrition},
  year={1995},
  volume={49 9},
  pages={
          675-90
        }
}
OBJECTIVE The aim of this study was to produce a validated satiety index of common foods. [] Key MethodDESIGN 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.

An insulin index of foods: the insulin demand generated by 1000-kJ portions of common foods.

TLDR
Comparing postprandial insulin responses to isoenergetic 1000-kJ (240-kcal) portions of several common foods found that protein-rich foods and bakery products elicited insulin responses that were disproportionately higher than their glycemic responses.

An insulinindexof foods : the insulindemand generatedby 1000-kJ portions of common foods 13

TLDR
Consideration of insulin scores may be relevant to the dietary management and pathogen esis of non-insulin-dependent diabetes mellitus and hyperlipidemia and may help increase the accuracy of estimating preprandial insulin requirements.

Chapter 11 – Satiating Effects of Rye Foods

Satiety following Intake of Potatoes and Other Carbohydrate Test Meals

TLDR
GI of energy-equivalent test meals did not predict satiety or lunch meal intake, and there was evidence of reduced appetite following both potato meals relative to the other carbohydrate side dishes but no differences in subsequent intake.

The effects of potatoes and other carbohydrate side dishes consumed with meat on food intake, glycemia and satiety response in children

TLDR
The physiological functions of CHO foods consumed ad libitum at meal time on food intake, appetite, BG, insulin and gut hormone responses in children is not predicted by the GI.

Determination of satiety index of low-fat yogurt in healthy normal-weight Isfahanian adults

TLDR
The satiety index of low-fat yogurt in normal-weight Isfahanian adults was higher compared to white bread; suggesting higher satiety for low- fat yogurt than white bread.
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References

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Evaluation of Satiety Sensations and Food Intake After Different Preloads

TLDR
This study highlights the validity of using several quite different questions to study hunger and satiety, together with the actual food intake, and proposes a proposed questionnaire which provides a stable measure of sensations related to satiety.

Effect of fat- and sucrose-containing foods on the size of eating episodes and energy intake in lean males: potential for causing overconsumption.

TLDR
The results have indicated that the size of an eating episode is influenced by the level of hunger and the nutrient composition of the foods consumed.

Effect of One Week of Fibre Supplementation on Hunger and Satiety Ratings and Energy Intake

TLDR
The reduction in energy intake by soluble fibre under free living conditions and the hunger-reducing effect of fibre at the low energy intake level (4 MJ) suggests that fibre may be useful in the treatment of obesity, by facilitating compliance to low energy Intake.

Effects of a moderate dietary fibre supplement on hunger rating, energy input and faecal energy output in young, healthy volunteers. A randomized, double-blind, cross-over trial.

TLDR
It is demonstrated that moderate dietary fibre supplementation in normal man increases faecal energy excretion with simultaneously decreased hunger feeling, and these beneficial effects may have therapeutic value in the management of obesity.

A satiety index of common foods.

TLDR
The results show that isoenergetic servings of different foods differ greatly in their satiating capacities, relevant to the treatment and prevention of overweight and obesity.