Satiety value

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Satiety value, is the degree at which food gives a human the sense of food gratification, the exact contrast feeling of hunger. The concept of the Satiety Value and Satiety Index was developed by an Australian researcher and doctor, Susanna Holt.[1][2] Highest satiety value is expected when the food that remains in the stomach for a longer period produces greatest functional activity of the organ[3][4] Limiting the food intake after reaching the satiety value helps reduce obesity problems[5][6]

Foods with great satiety value:

  • Cabbage as it does not contribute much to weight gain.
  • Milk is considered as one of the rich products for higher satiety value.
  • Green vegetables has the lowest satiety value when compared to milk and meat.
  • Liquid foods have high satiating effect for a short period[7]

See also[edit]

References[edit]

  1. ^ Holt, SH; Miller, JC; Petocz, P; Farmakalidis, E (1995). "A satiety index of common foods". Eur J Clin Nutr. 49: 675–690.
  2. ^ "The Satiety Value And Satiety Index". HealthRecon.
  3. ^ Mattes, Richard (January 2005). "Soup and satiety". Physiology & Behavior. Elsevier. 83 (5): 739–747. doi:10.1016/j.physbeh.2004.09.021.
  4. ^ "The role of dietary fiber in satiety, glucose, and insulin: studies with fruit and fruit juice". The American Journal of Clinical Nutrition. The American Society for Clinical Nutrition, Inc. Feb 1981. pp. 211–217.
  5. ^ Duncan, K H; Bacon, J A; Weinsier, R L (May 1983). "The effects of high and low energy density diets on satiety, energy intake, and eating time of obese and nonobese subjects". The American Journal of Clinical Nutrition. The American Society for Clinical Nutrition, Inc. pp. 763–767.
  6. ^ Rolls, B J (April 1995). "Carbohydrates, fats, and satiety". The American Journal of Clinical Nutrition. The American Society for Clinical Nutrition, Inc. pp. 960S–967S.
  7. ^ "A satiety index of common foods" (PDF). European Journal of Clinical Nutrition. Sep 1995. pp. 675–690.

Further reading[edit]