Satiety

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Satiety Satiation The effects of food
characteristics on food intake

• Charlene Hoskins, B.S.
• Eastern Illinois University
• Spring 2004

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Rationale

• Obesity
• BMIgt 30
• Chronic disease
• Risk factor Energy Imbalance
• Obesity among adults increasing
• Weight Management Strategy?

www.cdc.gov
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Obesity Epidemic
Source www.cdc.gov/obesity trends/maps
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Purpose

• To determine the effects of food characteristics
  on satiety and satiation and the regulation of
  food intake.

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Overview

• Eating Concepts
• Satiety Mechanism
• Review Literature
• Satiety Index
• Conclusion
• Professional Implications

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Gut Reaction

• How do you know when you are hungry?
• How do you know when youve had enough?

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Reasons For Eating

• Environmental
• Social
• Cognitive
• Physiological

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Concepts to know

• Appetite
• Characterized by the desire to eat
• No Metabolic signals
• Hunger
• Operational
• Motivational
• Subjective sensations
• Activation of metabolic signals

Blundell et al. 1997
www.ib.be/cefs/food intake.htm
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Concepts to Know

• Satiation
• The process that ends an eating episode
• Controls meal size and duration
• Satiety
• State of non-hunger
• Capacity of food to control subsequent hunger and
  eating
• Effects subsequent food intake

www.ib.be/cefs/food intake.htm
Blundell et al. 1997
Freeman et al 2000
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Satiety vs. Satiation
Adapted from www.ib.be/cefs/foodintake.htm
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Satiety Regulatory Mechanism

• Satiety Center
• Ventromedial hypothalamus
• Satiety Factors
• Food stimulated
• Signals to brain

Woods et. al 1998
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Norton et al. 1993
Devlin et al 1997
Burton-Freeman et al 2002
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Satiety Food CharacteristicsResearch

• Palatability
• Macronutrients
• Physical State
• Volume

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Palatability

• Pleasantness of food
• Food choice
• Rate of eating
• Food intake
• Sensory Specific Satiety
• Specific foods
• Decrease in palatability
• Other foods pleasant

Hetherington et al 1996
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Palatability

• Hetherington et al. 1996
• Reasons for meal termination
• 57 subjects
• Three courses
• Unlimited excess to cheese and crackers
• Choice of 2nd course
• Choice of 3rd
• Results
• 1st 40 Tired of food
• 2nd 48 Felt full

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Palatability

• Graaf et al 1998
• Effects on Satiety and Satiation
• 35 subjects
• Design
• Soup manipulated
• Fixed amounts/All you can eat
• Buffet (test meal)
• Results
• Decrease pleasantness and intake
• Effect Satiation, not Satiety

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Palatability

• Rolls et al 2003
• Increasing volume changes pleasantness
• Compared liquid food
• 300 ml low E
• 600 ml low E
• 600ml high energy
• Result
• High volume low energy
• Greater decrease in pleasantness

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Macronutrients

• FAT
• High Energy Density
• High Palatability
• Digestion
• Passive Overconsumption

• CHO
• Lower Energy Density
• High in fiber
• PRO
• Lower Energy Density

Blundell et al 1997
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Fiber

• Volume
• Low Palatability
• Texture
• Absorption/Binding
• Water-holding

Burton-Freeman et al 2000
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Macronutrients

• Research suggest may aid satiating power
• Fiber content
• Energy Density
• Thermic effect
• Post prandial levels
• Macronutrient composition

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TEF
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Macronutrient Composition

• Subjects
• N14
• Isoenergetic meals (2035kJ)
• 2 Fat-rich 2 CHO rich (LFB, HBF)
• Results

Holt et al 1999
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Results
EI at Lunch
Less
more
Holt et al 1999
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Macronutrient Composition

• Subjects
• 14 men
• 3 Experiments
• HP and HF omelet's (800g)
• Satiating properties as 1st course
• Satiating properties as a snack
• Results

Porrini et al 1997
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Porrini et al 1997
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Physical state

• Solid vs. liquid may affect satiating power
• Consistency of food may affect satiating power
• Distribution of nutrients
• Size of particles
• Possible role in gastric emptying rate
• GI hormone signaling CCK

Santangelo et al 1998
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Physical State

• Santangelo et al 1998
• Food consistency
• Solid-liquid (SM)
• Homogenized (HM)
• Results
• Satiety ratings higher (HM) P.003
• Antrum Dilation greater (HM) Plt.001
• CCK elevated longer (HM)

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Physical State

• Himaya et al 1998
• Food consistency
• Subjects lean and obese
• Physical state of food
• Vegetable and water
• Strained Soup
• Chunky Soup
• Results
• Chunky soup most effective
• Benefits for Obesity

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Volume

• Subject
• 20 men
• Method
• Milk based drink (2088kJ or 499 kcal)
• Similar CHO, FAT, PRO
• 300mL, 450mL, 600mL
• After 30 min. buffet lunch
• gt4h self selected dinner

Rolls et al. 1998
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Results
Energy Intake
L
D
Rolls et al. 1998
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Volume

• Rolls et al. (1999)
• Examined water as a beverage
• Isoenergetic meals (1128kJ)
• Chicken rice casserole
• Chicken rice casserole w/water
• Chicken rice soup
• Adding water to a dish affected intake(16)
• Water as a beverage did not significantly affect
  satiety

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Volume

• Rolls et al. (2000)
• Examined the effect of food volume
• Isoenergetic milk shakes (2088 kJ)
• Incorporated air
• 300, 450, 600 ml
• Adding air affected intake (12)

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Satiety Index

• Objective
• satiety index of common foods
• Hypothesized isoenergetic foods are more
  satiating than others based on subjective and
  objective criteria
• Design and Subjects
• Isoenergetic 1000kj (240kcal)
• servings of 38 foods
• Satiety ratings every 15 min. over 120 min.
• Reference Food-White Bread (100)

Holt et al. 1995
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Satiety Response
Area under the 120 min satiety curve to 1000kJ of
the test food X 100
Group average area under the 120 min satiety
curve for 1000kJ of white bread
Holt et al. 1995
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Satiety Index

• Results
• 100 unit difference in satiety score resulted in
  225kJ difference in amount of food intake at a
  meal 2 hours later
• Serving size strongest predictor of SI score
• Different satiating power among food groups

Holt et al. 1995
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Satiety Score ()
Bakery products
Snacks and confectionery
Breakfast cereals
Holt et al. 1995
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Satiety Score ()
Fruits (Plt.05)
Protein rich
CHO rich
Holt et al. 1995
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Conclusions

• Changing food characteristic can promote Satiety
  and Satiation
• Further research needed to determine specific
  mechanisms
• Can it help in weight management and Obesity?
• Further research among obese population

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American Dietetic Association

• Position Statement
• It is the position of the American Dietetic
  Association that successful weight management to
  improve overall health for adults requires a
  lifelong commitment to healthful lifestyle
  behaviors emphasizing sustainable and enjoyable
  eating practices and daily physical activity

JADA 2002
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Implications

• Continued research
• Long term
• Continue to Educate
• Healthy eating

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Questions