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