SATIETY EFFECTS OF SPINACH IN MIXED MEALS - COMPARISON WITH OTHER VEGETABLES

The effects of vegetables in mixed meals on satiety were evaluated by varying the dose (portions 150 and 250 g containing 4.3 and 7.2 g of d ietary fibre, respectively) and structure (cut and minced) of microwav ed spinach. A control meal without spinach and the test meals with spi nach were balanced regarding energy (2000 kJ) and digestible carbohydr ates (59 g, 51 E%) and with protein and fat as far as possible similar . The meals were served in the morning, after an overnight fast, to te n healthy male volunteers. Satiety was registered and blood glucose as well as plasma insulin and C-peptide were analysed at regular interva ls until 3.5 h postprandially. The largest spinach portions augmented satiety and reduced the postprandial glucose response. The total satie ty scores seemed to be correlated positively to both the dietary fibre and the water content in the vegetable. Differences in structure had no influence on satiety scores.