Can satiety be measured?

An energy-controlled study on a Western diet composed of 45% fat, 40% carbo hydrate and 15% protein by energy was carried out. The study consisted of f our test phases having a length of 9 days in each case, where 8 healthy fre e-living subjects were adjusted to individual energy requirements at mainte nance level. Between the tests, wash-out phases of 4-5 months were inserted to avoid adaptation effects. By using a standard breakfast of constant com position, satiety was evaluated by applying the concept of categorical comp arison, which was based on the common fact, that the perception between two meals is changed and usually a set of sensations can be discriminated. The se were termed very full and full (just after finishing a meal), appetite a nd hungry (just before the next meal). These sensations were used as catego ries on a categorical scale. The evaluation of satiety was performed such t hat on each day of the four test phases the subjects had to select over a p eriod of 4 h every 30 min one category out of the four, what corresponded t o the individual sensation at that time, This procedure was followed by a m athematical treatment of data such that the individual judgements were tran sformed into a numerical system. As a result, the time course of satiety was available characterizing the ti me-dependent change of the interoception after consuming the test meal. Usi ng this concept highly reliable results were obtained as demonstrated by th e comparison of the four test series.