M. Porrini et al., EFFECTS OF PHYSICAL AND CHEMICAL CHARACTERISTICS OF FOOD ON SPECIFIC AND GENERAL SATIETY, Physiology & behavior, 57(3), 1995, pp. 461-468
Two high-energy-dense and two low-energy-dense Italian dishes were emp
loyed to study the effects of chemical and physical characteristics of
foods on satiety. The specific satiety was firstly investigated. Then
the satiating efficiency was evaluated when each dish was divided int
o two calorie levels (preloads) before an ad lib meal. Our results sug
gest that specific satiety differs, depending on the food itself rathe
r than on energy intake. More calories were ingested with the high-ene
rgy-dense foods. The Satiating Efficiency Index (SEI) was calculated:
fruit salad was the most satiating (SEI = 3.7), followed by mixed boil
ed vegetables (SEI = 2.4), meat balls (SEI = 1.0), and baked macaroni
(SEI = 0.4). Among the variables considered, energy density, volume, p
rotein, and firmness were the most effective in inducing satiety. In c
onclusion, the consumption of an adequate amount of low-energy-dense f
oods, high in firmness, as a first course of a meal, can help to decre
ase short-term intake.