EFFECTS OF PHYSICAL AND CHEMICAL CHARACTERISTICS OF FOOD ON SPECIFIC AND GENERAL SATIETY

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.