The Role of Food Composition in Appetite and Satiety

HIGH GLYCEMIC EFFECT

-fast absorption of carbohydrate -surge in blood glucose, leading to spike in insulin response -overreaction causing excess glucose to be removed

LOW GLYCEMIC EFFECT

-slow absorption of carbohydrate -modest rise in blood glucose -smooth return to normal glucose levels

Fiber and satiation

Fiber-rich diet - lower energy density due to fibers ability to add bulk & weight to diet ↑ Fiber - increase satiation but decrease palatability

Relationship between Satiation and Satiety

Foods that results in greater intra-meal satiety (satiation) leads to higher satiety Macronutrients exert hierarchical effects on satiety Protein Carbohydrate Fat

Foods high in fat

High palatability More energy dense Lower intra- and inter-meal satiety Leads to passive overconsumption

Palatability and Energy Density

Inverse association between palatability and satiety index Low energy-dense foods Typically those with more water and fiber, and less fat Tend to be more satiating but less palatable

protein

Proteins with longer gastric emptying due to longer digestion and absorption periods are more satiating and also ↑ satiety

Glycemic Index

Ranking of foods according to their potential to raise blood glucose

Fiber and satiety

Small intestine Pre-absorptive signals from the small intestine are essential in the induction and maintenance of satiety Primary site for fat induced satiety

Appetite

a learned behavior (related to, but distinct from hunger)

Passive over-consumption

a non-deliberate ingestion of excess calories -signals for satitation do not function effectively to control meal size

hunger

biological drive that impels the ingestion of food

Satiety index score

calculated value based on subjective satiety ratings after consuming specific foods

Energy density

caloric value of a food per unit weight or volume

Palatability

subjective measure of a food's pleasantness

Sensory-specific satiety

the changing hedomic response to the sensory properties of a particular food as it is consumed Pleasantness of food being consumed ↓ as you continue to consume it -satiety may develop for foods that taste, look, or even feel like previously ingested food Lower desire for sweets have been reported after CHO-rich meal compared to protein-rich foods

Satiety

the sensation of fullness between eating episodes that tends to inhibit the resumption of eating -inter-meal satiety -measured by the duration of time between meals/eating occasions and/or the amount of food consumed at the next meal

Satiation

the sensation of fullness during an eating episode that contributes to the cessation of eating -intra-meal satiety -can be quantified by the duration of a meal and/pr the size of a meal