Corpus ID: 2350696

A satiety index of common foods.

@article{Holt1995ASI,
  title={A satiety index of common foods.},
  author={Susanna H. A. Holt and Juan Carlos 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.Expand
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. Expand
Type of snack influences satiety responses in adult women
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It is demonstrated that consuming dried plums as a snack suppresses hunger relative to a low-fat cookie as evidenced by lower glucose and/or satiety-regulating hormone concentrations. Expand
The effects of equal-energy portions of different breads on blood glucose levels, feelings of fullness and subsequent food intake.
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SI scores would be a useful addition to food labels to indicate which foods are less likely to be overeaten and could be used by dietitians to develop weight control plans to help reduce energy intakes without increased hunger. Expand
Chapter 11 – Satiating Effects of Rye Foods
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A range of rye products was shown to improve satiety up to 8 h after intake and inclusion of rye foods into a healthy diet may thereby potentially prevent body weight gain. Expand
The development of a perceived satiety index for military rations
Abstract Studies were conducted to index the perceived satiety value of a variety of military ration items, to assess the relationship of the food's nutrient composition, physical, and sensoryExpand
Satiety following Intake of Potatoes and Other Carbohydrate Test Meals
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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. Expand
The effects of potatoes and other carbohydrate side dishes consumed with meat on food intake, glycemia and satiety response in children
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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. Expand
What is satiating? Consumer perceptions of satiating foods and expected satiety of protein-based meals
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The results indicated that “satiating” food was related more with the immediate sensation of “stomach full” than with the cessation of hunger, and hearty dishes and meat were the meals most associated with satiating food items. Expand
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. Expand
Minimally processed foods are more satiating and less hyperglycemic than ultra-processed foods: a preliminary study with 98 ready-to-eat foods.
  • A. Fardet
  • Biology, Medicine
  • Food & function
  • 2016
TLDR
The study suggests that complex, natural, minimally and/or processed foods should be encouraged for consumption rather than highly unstructured and ultra-processed foods when choosing weakly hyperglycemic and satiating foods. Expand
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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. Expand