Satiety value

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.^[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 the most satiation per calorie are often:

• high in certain proteinase inhibitors that suppress appetite - e.g. potatoes^[7][8]
• 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)^[9]

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,^[10] thus leading of over-consumption of foodstuffs when their protein content is low.^[10]

Sugar-sweetened beverage showed lower satiety compared to isocaloric semi-skimmed milk.^[11]

Alcoholic beverages tend to have a lower satiety per calorie.^[12]

Fruit juice with and without pulp was shown to result in lower satiety than comparable amounts of fruits.^[13]

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

List

Mean average glucose,^[15] insulin^[15] and satiety scores^[14]

Food	Food Type	Glycemic score	Insulin score	Satiety value
All-Bran	Breakfast cereal	40 ± 7	32 ± 4	151
Porridge	Breakfast cereal	60 ± 12	40 ± 4	209
Muesli	Breakfast cereal	43 ± 7	46 ± 5	100
Special K	Breakfast cereal	70 ± 9	66 ± 5	116
Honeysmacks	Breakfast cereal	60 ± 7	67 ± 6	132
Sustain	Breakfast cereal	66 ± 6	71 ± 6	112
Cornflakes	Breakfast cereal	76 ± 11	75 ± 8	118
Average:	Breakfast cereal	59 ± 3	57 ± 3	134
White bread (baseline)	Carbohydrate-rich	100 ± 0	100 ± 0	100
White pasta	Carbohydrate-rich	46 ± 10	40 ± 5	119
Brown pasta	Carbohydrate-rich	68 ± 10	40 ± 5	188
Grain bread[16]	Carbohydrate-rich	60 ± 12	56 ± 6	154
Brown rice	Carbohydrate-rich	104 ± 18	62 ± 11	132
French fries	Carbohydrate-rich	71 ± 16	74 ± 12	116
White rice	Carbohydrate-rich	110 ± 15	79 ± 12	138
Whole-meal bread[n 1]	Carbohydrate-rich	97 ± 17	96 ± 12	157
Potatoes	Carbohydrate-rich	141 ± 35	121 ± 11	323
Average:	Carbohydrate-rich	88 ± 6	74 ± 8	158.6
Eggs	Protein-rich	42 ± 16	31 ± 6	150
Cheese	Protein-rich	55 ± 18	45 ± 13	146
Beef	Protein-rich	21 ± 8	51 ± 16	176
Lentils in tomato sauce	Protein-rich	62 ± 22	58 ± 12	133
Fish	Protein-rich	28 ± 13	59 ± 18	225
Baked beans in tomato sauce	Protein-rich	114 ± 18	120 ± 19	168
Average:	Protein-rich	54 ± 7	61 ± 7	166.3
Apples	Fruit	50 ± 6	59 ± 4	197
Oranges	Fruit	39 ± 7	60 ± 3	202
Bananas	Fruit	79 ± 10	81 ± 5	118
Grapes	Fruit	74 ± 9	82 ± 6	162
Average:	Fruit	61 ± 5	71 ± 3	169.75
Peanuts	Snack/confectionery	12 ± 4	20 ± 5	84
Popcorn	Snack/confectionery	62 ± 16	54 ± 9	154
Potato chips	Snack/confectionery	52 ± 9	61 ± 14	91
Ice cream	Snack/confectionery	70 ± 19	89 ± 13	96
Low Fat Strawberry Yogurt	Snack/confectionery	62 ± 15	115 ± 13	88
Mars Bars	Snack/confectionery	79 ± 13	122 ± 15	70
Jellybeans	Snack/confectionery	118 ± 18	160 ± 16	118[n 2]
Average:	Snack/confectionery	65 ± 6	89 ± 7	100.1
Doughnuts	Bakery product	63 ± 12	74 ± 9	68
Croissants	Bakery product	74 ± 9	79 ± 14	47
Cake	Bakery product	56 ± 14	82 ± 12	65
Crackers	Bakery product	118 ± 24	87 ± 12	127
Cookies	Bakery product	74 ± 11	92 ± 15	120
Average:	Bakery product	77 ± 7	83 ± 5	85.4
Average:	Average	67.333 ± 5.7	72.5 ± 6	135.7
Average:	ALL	68.8 ± 12.7105	72 ± 9.5	136

This section is an excerpt from Insulin index § List.[edit]

In the table below, glycemic and insulin scores show the increase in the blood concentration of each. The Insulin Index is not the same as a glycemic index (GI), which is based exclusively on the digestible carbohydrate content of food, and represents a comparison of foods in amounts with equal digestible carbohydrate content (typically 50 g). The insulin index compares foods in amounts with equal overall caloric content (240 kcal or 1000 kJ). Insulin indexes are scaled relative to white bread, while glycemic index scores nowadays are usually scaled with respect to pure glucose, although in the past white bread has been a reference point for GI measurements as well. A higher satiety value indicates increase of satiety after eating a serving of equal overall caloric content, scaled relative to white bread.^[14]

1. Bread made from whole-meal wheat flour, Holt et al.
2. the authors of the satiety study^[14] stated that the amount of jellybeans consumed tended to make participants nauseated which may have produced an erroneous satiety value.

See also

• A calorie is a calorie
• Ad libitum
• Energy homeostasis
• Expected satiety
• Gastric inhibitory polypeptide
• Ghrelin
• Glucagon-like peptide-1 (GLP-1)
• Incretin
• Protein leverage hypothesis
• Polyphagia
• Sugary drink tax
• Visual analogue scale
• Weight gain

References

1. Holt, SH; Miller, JC; Petocz, P; Farmakalidis, E (1995). "A satiety index of common foods". Eur J Clin Nutr. 49 (9): 675–690. PMID 7498104.
2. "The Satiety Value And Satiety Index". HealthRecon.
3. Mattes, Richard (January 2005). "Soup and satiety". Physiology & Behavior. 83 (5). Elsevier: 739–747. doi:10.1016/j.physbeh.2004.09.021. PMID 15639159.
4. Bolton, R. P.; Heaton, K. W.; Burroughs, L. F. (Feb 1981). "The role of dietary fiber in satiety, glucose, and insulin: studies with fruit and fruit juice". The American Journal of Clinical Nutrition. 34 (2). The American Society for Clinical Nutrition, Inc: 211–217. doi:10.1093/ajcn/34.2.211. PMID 6259919.
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. 37 (5). The American Society for Clinical Nutrition, Inc: 763–767. doi:10.1093/ajcn/37.5.763. PMID 6303104.
6. Rolls, B J (April 1995). "Carbohydrates, fats, and satiety". The American Journal of Clinical Nutrition. 61 (4). The American Society for Clinical Nutrition, Inc: 960S–967S. doi:10.1093/ajcn/61.4.960S. PMID 7900695.
7. AJ, Hill; SR, Peikin; CA, Ryan; JE, Blundell (1990). "Oral Administration of Proteinase Inhibitor II From Potatoes Reduces Energy Intake in Man". Physiology & Behavior. 48 (2): 241–6. doi:10.1016/0031-9384(90)90307-p. PMID 2255726.
8. S, Komarnytsky; A, Cook; I, Raskin (2011). "Potato Protease Inhibitors Inhibit Food Intake and Increase Circulating Cholecystokinin Levels by a Trypsin-Dependent Mechanism". International Journal of Obesity. 35 (2): 236–43. doi:10.1038/ijo.2010.192. PMC 3033477. PMID 20820171.
9. Holt, S. H.; Miller, J. C.; Petocz, P.; Farmakalidis, E. (Sep 1995). "A satiety index of common foods" (PDF). European Journal of Clinical Nutrition. 49 (9): 675–690. PMID 7498104.
10. Bekelman, Traci A.; Santamaría-Ulloa, Carolina; Dufour, Darna L.; Marín-Arias, Lilliam; Dengo, Ana Laura (2017-05-06). "Using the protein leverage hypothesis to understand socioeconomic variation in obesity". American Journal of Human Biology. 29 (3): e22953. doi:10.1002/ajhb.22953. ISSN 1520-6300. PMID 28121382.
11. Maersk, M; Belza, A; Holst, J J; Fenger-Grøn, M; Pedersen, S B; Astrup, A; Richelsen, B (2012). "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" (PDF). European Journal of Clinical Nutrition. 66 (4): 523–529. doi:10.1038/ejcn.2011.223. ISSN 0954-3007. Retrieved 15 Dec 2024.
12. Westerterp-Plantenga, Margriet S; Verwegen, Christianne RT (1999). "The appetizing effect of an apéritif in overweight and normal-weight humans" (PDF). The American Journal of Clinical Nutrition. 69 (2): 205–212. doi:10.1093/ajcn/69.2.205. Retrieved 15 December 2024.
13. Flood-Obbagy, Julie E.; Rolls, Barbara J. (2009). "The effect of fruit in different forms on energy intake and satiety at a meal". Appetite. 52 (2): 416–422. doi:10.1016/j.appet.2008.12.001. PMC 2664987. PMID 19110020. Retrieved 15 December 2024.
14. Holt, Susanne H.A.; Brand-Miller, Janette Cecile; Petocz, Peter; Farmakalidis, E. (September 1995). "A satiety index of common foods". European Journal of Clinical Nutrition. 49 (9): 675–690. PMID 7498104.
15. Holt, Susanne H.A.; Brand-Miller, Janette Cecile; Petocz, Peter (November 1997). "An insulin index of foods: the insulin demand generated by 1000-kJ portions of common foods" (PDF). American Journal of Clinical Nutrition. 66 (5): 1264–76. doi:10.1093/ajcn/66.5.1264. PMID 9356547.
16. Rye bread containing 47% kibbled rye, Holt et al.

Further reading

• Grimes, D. S.; Gordon, C. (1978). "Satiety value of wholemeal and white bread". The Lancet. 312 (8080): 106. doi:10.1016/s0140-6736(78)91421-6. PMID 78273.
• Merrill, E. P.; et al. (2002). "A comparison of satiety measures". Appetite. 39 (2): 181–183. doi:10.1006/appe.2002.0496. PMID 12354688.
• Rolls, Barbara J.; Hetherington, Marion; J. Burley, Victoria (1988). "The specificity of satiety: The influence of foods of different macronutrient content on the development of satiety". Physiology & Behavior. 43 (2). Elsevier: 145–153. doi:10.1016/0031-9384(88)90230-2. PMID 3212049.
• Brunstrom, J.M.; et al. (2008). "Measuring 'expected satiety' in a range of common foods using a method of constant stimuli". Appetite. 51 (3): 604–14. doi:10.1016/j.appet.2008.04.017. PMID 18547677.