Functional food and satiety. Impact of a satiating context effect on appetite control of non-obese men

Arguin, Hélène; Gagnon-Sweeney, Marlène; Pigeon, E.; Tremblay, Angelo

doi:10.1016/j.appet.2011.11.007

Cited by 11 publications

(23 citation statements)

References 47 publications

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“…As our statistical models showed that initial sensations are important covariates to consider in the evaluation of appetite sensations, differences in statistical adjustments between studies may explain the different results obtained. Our finding is also in contradiction with Arguin et al [ 20 ] who demonstrated that highlighting the satiating properties of a meal increases satiety potential against a control condition. The different types of food (i.e., snack versus meal) used and the absence of a control condition (i.e., without any description) in our study may explain why we did not observe such a difference.…”

Section: Discussioncontrasting

confidence: 99%

“…Being more easily influenced by satiety-related claims could either indicate a greater susceptibility to external factors, or in contrary a better predisposition for the recognition of internal satiety signals. An effect of nutrition claims was only noticed in individuals presenting a low level of cognitive restraint, which has already been associated with a lower susceptibility to external influences [ 20 , 56 ]. It is then more likely that the “diet” claim led to an awareness of internal sensations.…”

Section: Discussionmentioning

confidence: 99%

“…Beliefs and expectations about the satiating power of a food can also affect perceived fullness, and this effect can persist as long as three hours after the meal [ 19 ]. Another study showed that a meal presented as highly satiating, without having physiological satiating properties, can increase satiety potential more than a meal having physiological satiating properties, but presented as regular [ 20 ]. This suggests that the psychological effect of a satiety-related claim can be as effective as a physiological effect related to intrinsic satiety properties and highlights the need to better understand this possible psychological effect.…”

Section: Introductionmentioning

confidence: 99%

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Influence of Nutrition Claims on Appetite Sensations according to Sex, Weight Status, and Restrained Eating

et al. 2016

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Nutrition claims may help people to adopt healthier eating habits, but little is known about the potential cognitive effects of such claims on appetite sensations. The main purpose of this study was to evaluate the impact of nutrition claims and individual factors on perceived appetite sensations. According to a three (“healthy” versus “diet” (i.e., satiating) versus “hedonic”) by two (restrained or not restrained) by two (normal-weight or overweight/obese) by two (men versus women) factorial design, 164 males and 188 females aged 18–65 were invited to taste an oatmeal-raisin snack in a blinded and ad libitum context. Visual analog scales (150 mm) were used to evaluate appetite sensations before and over 1 h after consumption period. BMI and Restraint Scale were used to categorize participants according to their weight and restraint status. No main condition effect was observed for any of the four appetite sensations. However, subgroups analysis revealed significant differences among specific subgroups. A main effect of sex was also observed for all appetite sensations with men reporting higher levels of desire to eat, hunger and prospective food consumption, and lower levels of fullness than women. These findings highlight the importance of considering individual characteristics in interaction when studying appetite sensations.

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Section: Discussioncontrasting

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Influence of Nutrition Claims on Appetite Sensations according to Sex, Weight Status, and Restrained Eating

et al. 2016

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“…Of the thirty-three acute studies, twenty-nine were conducted in adults (6)(7)(8)11,(13)(14)(15)(18)(19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34)(35)(36)(37)40,43) and four in adolescents (38,39,41,42) .…”

Section: Acute Studiesmentioning

confidence: 99%

A systematic review of the use of the Satiety Quotient

et al. 2020

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Abstract The satiating efficiency of food has been increasingly quantified using the Satiety Quotient (SQ). The SQ integrates both the energy content of food ingested during a meal and the associated change in appetite sensations. This systematic review examines the available evidence regarding its methodological use and clinical utility. A literature search was conducted in 6 databases considering studies from 1900 to April 2020 that used SQ in adults, adolescents and children. All study designs were included. From the initial 495 references found, 52 were included. Of the studies included, 33 were acute studies (29 in adults and 4 in adolescents) and 19 were longitudinal studies in adults. A high methodological heterogeneity in the application of the SQ was observed between studies. Five main utilizations of the SQ were identified: its association with i) energy intake; ii) anthropometric variables; iii) energy expenditure/physical activity; iv) sleep quality and quantity; as well as v) to classify individuals by their satiety responsiveness (i.e. low and high satiety phenotypes). Altogether, the studies suggest the SQ as an interesting clinical tool regarding the satiety responsiveness to a meal and its changes in responses to weight loss in adults. The SQ might be a reliable clinical indicator in adults when it comes to both obesity prevention and treatment. There is a need for more standardized use of the SQ in addition to further studies to investigate its validity in different contexts and populations, especially among children and adolescents.

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“…One of the proposals is to design foods with a high satiating potential that suppress the sensation of hunger. Such foods should be rich in nutritional fiber, both soluble and insoluble, which causes bloating of the stomach contents thus satiating for a longer time (Arguin et al, 2012). Furthermore, such a product should contain a proper amount of water or be suitable for hydration in the case of products designed for instant preparation.…”

Section: The Chances For the Development Of Highly Satiating Foodsmentioning

confidence: 99%

Prospects for Development of Highly Satiating Foods in Poland

Skotnicka

Kłobukowski

Śmiechowska

2017

PRS

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The high level of competition between food products on the market has encouraged the development of various types of functional foods. Consumer demands and requirements for both medicinal and healthy products has caused food manufacturers to widen their product offerings. The objective of this study was to present the legal status of functional food production and sales, as well as analyse the possibilities of developing customized foods, in particular, highly satiating foods. In this time of obesity epidemic, the use of specifically designed food products which suppress hunger and give the feeling of satiety could be an effective tool in preventing obesity and controlling body mass. There is an optimistic prognoses that this type of food will be introduced on the Polish market.

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Functional food and satiety. Impact of a satiating context effect on appetite control of non-obese men

Cited by 11 publications

References 47 publications

Influence of Nutrition Claims on Appetite Sensations according to Sex, Weight Status, and Restrained Eating

Influence of Nutrition Claims on Appetite Sensations according to Sex, Weight Status, and Restrained Eating

A systematic review of the use of the Satiety Quotient

Prospects for Development of Highly Satiating Foods in Poland

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