A review of ingredients, physiological mechanisms and measurements involved in the enhancement of satiation

CCFRA Review No. 60 (2008)

A review of the many factors that promote or affect satiety and satiation in humans, and the complex interactions between them.

The number of the world population who are overweight or obese continues to increase year on year. Increasing obesity has brought with it an increase in the risk of the development of type 2 diabetes, coronary heart disease, osteoarthritis, stroke and cancers of the breast, prostate and colon. Therefore the food industry is being put under increasing pressure to provide foods which can effectively help with weight reduction and management.

In order for a food company to develop effective products they need to have an understanding of the control of appetite and the effect of different food characteristics on appetite. This review discusses how different foods and ingredients can affect satiety and therefore subsequent energy intake. It also reviews ways of measuring satiety in human feeding trials. It provides information to the food industry about how food products can be formulated to maximise satiety, and gives an insight into how satiety and the satiating effects of these food products can be measured. Single ingredients and combinations of established food ingredients, food supplements and novel food ingredients are discussed, along with feeding and clinical trials of these ingredients in both animals and humans world-wide.

Contents

• Background
• Sensory specific satiety
• Effect of portion size, volume and energy density on satiety
• Satiating effect of different foods and macronutrients
• Ingredients investigated for their enhanced satiety effects
• Methods of measuring satiation and appetite
• Conclusions

Softcover - 76 pages

ISBN 978-0-907503-46-0

Discounts available for multiple copies - please enquire