Satiety value

{{short description|Degree at which food gives a human the feeling of satiety per calorie}}

Satiety value is the degree at which food gives a human the feeling of satiety per calorie. The concept of the Satiety Value and Satiety Index was developed by Australian researcher and doctor, Susanna Holt.{{cite web|url= http://healthrecon.com/satiety-value/|title= The Satiety Value And Satiety Index|publisher= HealthRecon}} Highest satiety value is expected when the food that remains in the stomach for a longer period produces greatest functional activity of the organ.{{cite journal|title=Soup and satiety|journal=Physiology & Behavior|volume=83| issue=5|date=January 2005|pages=739–747|publisher= Elsevier|doi=10.1016/j.physbeh.2004.09.021|pmid = 15639159|first=Richard|last=Mattes}}{{cite journal|title=The role of dietary fiber in satiety, glucose, and insulin: studies with fruit and fruit juice|publisher=The American Society for Clinical Nutrition, Inc|journal=The American Journal of Clinical Nutrition|date= Feb 1981|volume=34|issue=2|pages=211–217|doi=10.1093/ajcn/34.2.211|pmid=6259919|last1=Bolton|first1=R. P.|last2=Heaton|first2=K. W.|last3=Burroughs|first3=L. F.}} Limiting the food intake after reaching the satiety value helps reduce obesity problems.{{cite journal|title=The effects of high and low energy density diets on satiety, energy intake, and eating time of obese and nonobese subjects|first1=K H|last1= Duncan|first2= J A |last2=Bacon|first3=R L|last3= Weinsier|journal=The American Journal of Clinical Nutrition|publisher=The American Society for Clinical Nutrition, Inc|date=May 1983|volume= 37|issue=5|pages=763–767|doi=10.1093/ajcn/37.5.763|pmid=6303104}}{{cite journal|title=Carbohydrates, fats, and satiety|journal=The American Journal of Clinical Nutrition|publisher=The American Society for Clinical Nutrition, Inc|date= April 1995|volume=61|issue=4|pages=960S–967S|first=B J|last=Rolls|doi=10.1093/ajcn/61.4.960S|pmid=7900695|doi-access=free}}

Foods with the most satiation per calorie are often:

• high in certain proteinase inhibitors that suppress appetite - e.g. potatoes{{cite journal |last1=AJ |first1=Hill |last2=SR |first2=Peikin |last3=CA |first3=Ryan |last4=JE |first4=Blundell |title=Oral Administration of Proteinase Inhibitor II From Potatoes Reduces Energy Intake in Man |journal=Physiology & Behavior |date=1990 |volume=48 |issue=2 |pages=241–6 |doi=10.1016/0031-9384(90)90307-p |pmid=2255726 |language=en}}{{cite journal |last1=S |first1=Komarnytsky |last2=A |first2=Cook |last3=I |first3=Raskin |title=Potato Protease Inhibitors Inhibit Food Intake and Increase Circulating Cholecystokinin Levels by a Trypsin-Dependent Mechanism |journal=International Journal of Obesity |date=2011 |volume=35 |issue=2 |pages=236–43 |doi=10.1038/ijo.2010.192 |pmid=20820171 |pmc=3033477 |language=en}}
• high in protein (which takes longer to digest than other energy sources) - e.g. meat
• low in glycemic index (in which the carbohydrates take longer to digest) - e.g. oats
• high in fibre (which takes longer to digest than low fibre foods) - e.g. fruit
• low in calories - e.g. vegetables
• solid (which takes longer to digest than liquid foods, though liquids have high satiety for a short period){{cite journal|url=http://www.ernaehrungsdenkwerkstatt.de/fileadmin/user_upload/EDWText/TextElemente/Ernaehrungswissenschaft/Naehrstoffe/Saettigung_Lebensmittel_Satiety_Index.pdf|title=A satiety index of common foods|journal=European Journal of Clinical Nutrition|date= Sep 1995| volume=49 | issue = 9 | pages=675–690|pmid=7498104|last1=Holt|first1=S. H.|last2=Miller|first2=J. C.|last3=Petocz|first3=P.|last4=Farmakalidis|first4=E.}}

The Protein leverage hypothesis posits that human beings will prioritize the consumption of protein in food over other dietary components, and will eat until protein needs have been met, regardless of energy content,{{Cite journal |last=Bekelman |first=Traci A. |last2=Santamaría-Ulloa |first2=Carolina |last3=Dufour |first3=Darna L. |last4=Marín-Arias |first4=Lilliam |last5=Dengo |first5=Ana Laura |date=2017-05-06 |title=Using the protein leverage hypothesis to understand socioeconomic variation in obesity |journal=American Journal of Human Biology |volume=29 |issue=3 |pages=e22953 |doi=10.1002/ajhb.22953 |issn=1520-6300 |pmid=28121382}} thus leading of over-consumption of foodstuffs when their protein content is low.

Sugar-sweetened beverage showed lower satiety compared to isocaloric semi-skimmed milk.{{cite journal | last=Maersk | first=M | last2=Belza | first2=A | last3=Holst | first3=J J | last4=Fenger-Grøn | first4=M | last5=Pedersen | first5=S B | last6=Astrup | first6=A | last7=Richelsen | first7=B | title=Satiety scores and satiety hormone response after sucrose-sweetened soft drink compared with isocaloric semi-skimmed milk and with non-caloric soft drink: a controlled trial | journal=European Journal of Clinical Nutrition | volume=66 | issue=4 | date=2012 | issn=0954-3007 | doi=10.1038/ejcn.2011.223 | doi-access=free | pages=523–529 | url=https://www.nature.com/articles/ejcn2011223.pdf | access-date=15 Dec 2024}}

Alcoholic beverages tend to have a lower satiety per calorie.{{cite journal | last=Westerterp-Plantenga | first=Margriet S | last2=Verwegen | first2=Christianne RT | title=The appetizing effect of an apéritif in overweight and normal-weight humans | journal=The American Journal of Clinical Nutrition | volume=69 | issue=2 | date=1999 | doi=10.1093/ajcn/69.2.205 | doi-access=free | pages=205–212 | url=https://academic.oup.com/ajcn/article-pdf/69/2/205/23934953/205.pdf | access-date=15 December 2024}}

Fruit juice with and without pulp was shown to result in lower satiety than comparable amounts of fruits.{{cite journal | last=Flood-Obbagy | first=Julie E. | last2=Rolls | first2=Barbara J. | title=The effect of fruit in different forms on energy intake and satiety at a meal | journal=Appetite | volume=52 | issue=2 | date=2009 | pmid=19110020 | pmc=2664987 | doi=10.1016/j.appet.2008.12.001 | doi-access=free | pages=416–422 | url=https://europepmc.org/articles/pmc2664987?pdf=render | access-date=15 December 2024}}

Further factors involved in determining the satiety of foods are covered in the expected satiety entry.