Optimising foods for satiety

By L. Chambers, K. McCrickerd, M. Yeomans. 2015

193 citations recorded by the source corpus.

Foods that generate strong satiety sensations have obvious ben- efits for weight management. This review builds on the under- standing that a food’s satiating power is dependent on the amount of protein, carbohydrate, fat and fibre it contains by examining evidence that the consumer’s sensory and cognitive appraisal of the food is also important. It is concluded that numerous features of a food product can be manipulated to enhance the consumer’s experience of satiety but the combi- nation of these features will ultimately determine its effect on appetite control. Taking this integrated approach to satiety will optimise the development of high satiety foods.

Subfields: Clinical Psychology, Physiology, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/e50eab9f1c88122c9841985cf79006d763fd9619