Strategies for modifying foods to increase satiety, and reduce subsequent intakes

Paula Irvine, B. Livingstone, Robert W. Welch

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

The consumption of foodstuffs that induce high satiety, and lead to decreased subsequent food intakes, may be one strategy to help prevent or alleviate overweight and obesity. Satiety and energy intakes are influenced by a number of food physicochemical factors. Therefore, modifying foods to increase satiety is multifaceted and may involve manipulating the composition of foods, incorporating novel food ingredients or modifying the physical structure of foods. Novel fat emulsions, dietary fibre and fibre-related structure of foods have been shown to increase satiety and reduce energy intakes. Furthermore, studies have demonstrated that increasing the volume of food, by incorporating the nonnutrients (water and gas), enhances I satiety and provides another strategy help reduce subsequent intakes.

Original languageEnglish
Pages (from-to)22-24
Number of pages3
JournalAgro Food Industry Hi-Tech
Volume18
Issue number5 SUPPL.
Publication statusPublished - Sep 2007

Fingerprint

satiety
Food
energy intake
dietary fiber
Energy Intake
novel foods
food composition
emulsions
food intake
obesity
ingredients
Dietary Fiber
Emulsions
gases
Oils and fats
Obesity
Eating
Gases
Fats
lipids

ASJC Scopus subject areas

  • Food Science

Cite this

Strategies for modifying foods to increase satiety, and reduce subsequent intakes. / Irvine, Paula; Livingstone, B.; Welch, Robert W.

In: Agro Food Industry Hi-Tech, Vol. 18, No. 5 SUPPL., 09.2007, p. 22-24.

Research output: Contribution to journalArticle

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