Impact of some isoenergetic snacks on satiety and next meal intake in healthy adults
Authors: Almiron-Roig, E.; Grathwohl, D.; Green, H.; Erkner, A.
Source: Journal of Human Nutrition & Dietetics, Volume 22, Number 5, October 2009 , pp. 469-474(6)
Choosing small portions especially of low energy foods is a standard recommendation for weight management. However, this can result in rapid return of hunger or an increase in the next meal size. Enhancing the satiating capacities of low energy foods may help to overcome these effects. The present study compared the satiating properties of small servings of four low energy foods [465 kJ (111 kcal)] including a drinking yogurt enhanced for satiety. Methods:
Thirty volunteers attended the laboratory to consume isoenergetic preloads of: a fibre-enriched drinking yogurt, a regular drinking yogurt, plain crackers, fresh banana; or an isovolumetric serving of water. Satiety was analysed using visual analogue scales, before and every 15 min after consumption for 60 min, when ad libitum food intake was measured. Results:
The yogurts and the banana were more satiating than water and crackers (P < 0.001 for yogurts and banana versus crackers and water). Only the fibre-enriched yogurt produced higher satiety scores than crackers at 60 min (P < 0.05). Mean ± SD consumption at next meal was: fibre-enriched yogurt 2050 ± 787 kJ (490 ± 188 kcal); regular yogurt 2071 ± 575 kJ (495 ± 137 kcal); bananas 2178 ± 603 kJ (520 ± 144 kcal); crackers 2232 ± 590 kJ (533 ± 141 kcal); water 2519 ± 741 kJ (602 ± 177 kcal); (yogurts versus water: P = 0.001; bananas versus water: P = 0.013; crackers versus water: P = 0.064), demonstrating accurate energy compensation for the yogurts only. Conclusions:
Although there were no significant differences between the different foods’ satiating capacity, a trend for the following ranking was found: fibre-enriched yogurt > regular yogurt > banana > crackers > water. Overall, the fibre-enriched drinking yogurt tended to be more satiating than the other foods.
Document Type: Research Article
Publication date: October 1, 2009