A Satiety Quotient: A Formulation to Assess the Satiating Effect of Food

Green, Sue; Delargy, H.J.; Joanes, D. N.; Blundell, John

doi:10.1006/appe.1997.0096

Cited by 136 publications

(112 citation statements)

References 14 publications

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“…The finding that less food needed to be consumed to elicit comparable hunger suppression and fullness induction during the meal, and a comparable return of hunger and dissipation of fullness after the meal, suggests that pramlintide enhances the satiating effect of meals during both the prandial and postprandial period. This notion is further supported by our correlation analyses, and the finding that the prandial and postprandial satiety quotients [41] were both increased following pramlintide injection. Compared with the fullness and hunger ratings, mean nausea ratings remained essentially unchanged throughout the two study periods.…”

Section: Discussionsupporting

confidence: 82%

“…Two satiety quotients were calculated as integrated measures of satiety and food intake [41]. The prandial satiety quotient, which is an indicator of suppression of hunger during a meal, normalised for energy intake at the meal, was calculated as follows: [VAS hunger rating obtained prior to the buffet (t=1.0 h) minus AS hunger rating obtained when the subject finished eating] divided by total energy intake at the buffet meal.…”

Section: Methodsmentioning

confidence: 99%

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Effect of pramlintide on satiety and food intake in obese subjects and subjects with type 2 diabetes

et al. 2005

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Aims/hypothesis: Long-term trials in insulintreated subjects with type 2 diabetes have shown that adjunctive treatment with the amylin analogue pramlintide reduces HbA 1 c levels and elicits weight loss. While amylin reduces food intake in rodents, pramlintide's effect on satiety and food intake in humans has not yet been assessed. Methods: In this randomised, double-blind, placebo-controlled crossover study, 11 insulin-treated men with type 2 diabetes (age 60±9 years, BMI 28.9±4.8 kg/m 2 ) and 15 nondiabetic obese men (age 41±21 years, BMI 34.4±4.5 kg/m 2 ) underwent two standardised meal tests. After fasting overnight, subjects received single subcutaneous injections of either pramlintide (120 μg) or placebo, followed by a preload meal. After 1 h, subjects ate an ad libitum buffet meal. Energy intake and meal duration were measured, as were hunger ratings (using visual analogue scales), and plasma cholecystokinin, glucagon-like peptide-1 and peptide YY concentrations over time. Results: Compared with placebo, pramlintide reduced energy intake in both the type 2 diabetes (Δ−202±64 kcal, −23±8%, p<0.01) and obese (Δ−170±68 kcal, −16±6%, p<0.02) groups, without affecting meal duration. Hunger and hormonal analyte profiles provided evidence that pramlintide may exert a primary satiogenic effect, independently of other anorexigenic gut peptides. Conclusions/interpretation: The results indicate that enhanced satiety and reduced food intake may explain the weight loss observed in long-term pramlintide trials.

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Section: Discussionsupporting

confidence: 82%

Section: Methodsmentioning

confidence: 99%

Effect of pramlintide on satiety and food intake in obese subjects and subjects with type 2 diabetes

et al. 2005

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“…Dietary consumption in rats increased 50-100% when rats were exposed to a "supermarket" diet where a number of highsugar/high-fat foods are available (Sclafani, 1989). Humans consuming high-sugar/high-fat foods required twice as many kilocalories to achieve satiation than humans consuming either savory/high-fat or savory/low-fat foods (Green, Delargy, Joanes, & Blundell, 1997).…”

Section: Dietary Adherence and Fat Preferencementioning

confidence: 96%

"The Impact of a Low-Fat Diet and the Use of Fat Substitutes on Fat Preferences Among Overweight Women Seeking Weight Loss Treatment"

Kalupa¹

2003

PsycEXTRA Dataset

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Public reporting burden for the collection of information is estimated to average 1 hour per response, including the time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing and reviewing the collection of information. Send comments regarding this burden estimate or any other aspect of this collection of information, including suggestions for reducing this burden, to Washington Headquarters Services, Directorate for Information Operations and Reports, 1215 Jefferson Davis Highway, Suite 1204, Arlington VA 22202-4302. Respondents should be aware that notwithstanding any other provision of law, no person shall be subject to a penalty for failing to comply with a collection of information if it does not display a currently valid OMB control number. , 1999). The current study evaluated the impact of dietary fat modification on fat preference in three weight loss groups. The impact of changes in fat preference on shortterm adherence to a 6-week weight loss program was assessed. Sixty-one otherwise, healthy overweight women (BMI 25-37 kg/m2) between the ages of 18-60 were randomly assigned to one of three brief, 6-week weight loss programs. All three groups were asked to reduce dietary intake to 1800 kilocalories per day, but one group was asked to maintain fat at 36%, and two additional groups were asked to consume 20-25% of kilocalories in fat. One low-fat group was instructed to use fat substitutes and the other was instructed to avoid substitutes. It was hypothesized that decreased fat intake and sensory exposure to fat would cause a decrease in preference for high fat foods. Excellent adherence was observed with over 91% of participants completing treatment. In addition, guidelines regarding kilocalories, respective fat intake, fat substitute use were followed. Taste changes that occurred were subtle and did not affect on short-term dietary adherence. More time on the prescribed fat levels might be required to induce a change in fat preference. Differential changes in fat preference following dietary fat modification were expected, but not observed in the current investigation. However, results suggest that a modified 6-week Behavior Choice program might be a viable treatment option for women in this age and weight category (BMI < 37 kg/m2). However, adherence to low-fat diets remains a challenge. Hedonic responses to food may be important to understand the adherence problem. When compared to bland-tasting foods, nutritionally-equivalent foods that are flavorful are more satiating (Rolls, 1995;Warwick et al., 1993). Two previous studies that examined the sensory impact of dietary fat modification reported conflicting results (Mattes, 1993;Guinard et al., 1999).The current study evaluated the impact of dietary fat modification on fat preference in three weight loss groups. The impact of changes in fat preference on shortterm adherence to a 6-week weight loss program was assessed. Sixty-one otherwise, healthy overweight women (BMI 25-37 kg/m 2 ) be...

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“…For example by adjusting changes in subjective appetite for energy content consumed (i.e. Satiety Quotient; Green & Blundell, 1997) or by measuring food intake in response to a range of food items compared to a control food (i.e. Satiety Index; Holt, Miller & Petocz, 1995).…”

Section: Introductionmentioning

confidence: 99%

“…It was found that protein, fibre and water content was inversely correlated with energy consumed and of all foods examined, boiled potatoes were ranked highest on the satiety index . Such studies investigating objective measures of satiety compare the satiety value of foods per unit of energy by adjusting for energy content (Green & Blundell, 1997;Heaton, 1981;Kissileff, 1984). By adjusting for energy content, a standardised score for satiety value can be established which allows foods to be compared across varying energy contents.…”

Section: Introductionmentioning

confidence: 99%

Towards a satiety map of common foods: Associations between perceived satiety value of 100 foods and their objective and subjective attributes

Buckland

Stubbs

Finlayson

2015

Physiology & Behavior

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A Satiety Quotient: A Formulation to Assess the Satiating Effect of Food

Cited by 136 publications

References 14 publications

Effect of pramlintide on satiety and food intake in obese subjects and subjects with type 2 diabetes

Effect of pramlintide on satiety and food intake in obese subjects and subjects with type 2 diabetes

"The Impact of a Low-Fat Diet and the Use of Fat Substitutes on Fat Preferences Among Overweight Women Seeking Weight Loss Treatment"

Towards a satiety map of common foods: Associations between perceived satiety value of 100 foods and their objective and subjective attributes

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