Satiety value explained

Satiety value is the degree at which food gives a human the sense of food gratification, the exact contrast feeling of hunger. The concept of the Satiety Value and Satiety Index was developed by Australian researcher and doctor, Susanna Holt.^{[1] [2]} Highest satiety value is expected when the food that remains in the stomach for a longer period produces greatest functional activity of the organ.^{[3] [4]} Limiting the food intake after reaching the satiety value helps reduce obesity problems.^{[5] [6]}

Foods with the most satiation per calorie are often:

• high in certain proteinase inhibitors that suppress appetite - e.g. potatoes^{[7] [8]}
• high in protein (which takes longer to digest than other energy sources) - e.g. meat
• low in glycemic index (in which the carbohydrates take longer to digest) - e.g. oats
• high in fibre (which takes longer to digest than low fibre foods) - e.g. fruit
• low in calories - e.g. vegetables
• solid (which takes longer to digest than liquid foods, though liquids have high satiety for a short period)^[9]

Foods with great satiety value (by how much more satiating they are than white bread) include:

• Boiled potatoes 3×
• Ling fish (pink cusk-eel) 2×
• Porridge/oatmeal 2×
• Oranges 2×
• Apples 2×
• Brown/whole grain pasta 2×
• Beef 2×

The Protein leverage hypothesis posits that human beings will prioritize the consumption of protein in food over other dietary components, and will eat until protein needs have been met, regardless of energy content,^[10] thus leading of over-consumption of foodstuffs when their protein content is low.

Further factors involved in determining the satiety of foods are covered in the expected satiety entry.

See also

• Expected satiety values for foods
• Protein leverage hypothesis
• Polyphagia

Further reading

• Grimes . D. S. . Gordon . C. . 1978 . Satiety value of wholemeal and white bread . The Lancet . 312 . 8080. 106 . 10.1016/s0140-6736(78)91421-6. 78273 .
• Merrill . E. P. . etal . 2002 . A comparison of satiety measures . Appetite . 39 . 2. 181–183 . 10.1006/appe.2002.0496. 12354688 .
• The specificity of satiety: The influence of foods of different macronutrient content on the development of satiety. Barbara J.. Rolls. Marion. Hetherington. Victoria. J. Burley. Physiology & Behavior. 43. 2. 1988. 145–153. Elsevier. 10.1016/0031-9384(88)90230-2. 3212049.
• Brunstrom . J.M. . etal . 2008 . Measuring 'expected satiety' in a range of common foods using a method of constant stimuli . Appetite . 51 . 3. 604–14 . 18547677 . 10.1016/j.appet.2008.04.017.

Notes and References

1. Holt . SH . Miller . JC . Petocz . P . Farmakalidis . E . 1995 . A satiety index of common foods . Eur J Clin Nutr . 49 . 9. 675–690 . 7498104 .
2. Web site: The Satiety Value And Satiety Index. HealthRecon.
3. Soup and satiety. Physiology & Behavior. 83. 5. January 2005. 739–747. Elsevier. 10.1016/j.physbeh.2004.09.021. 15639159. Richard. Mattes.
4. The role of dietary fiber in satiety, glucose, and insulin: studies with fruit and fruit juice. The American Society for Clinical Nutrition, Inc. The American Journal of Clinical Nutrition. Feb 1981. 34. 2. 211–217. 10.1093/ajcn/34.2.211. 6259919. Bolton. R. P.. Heaton. K. W.. Burroughs. L. F..
5. The effects of high and low energy density diets on satiety, energy intake, and eating time of obese and nonobese subjects. K H. Duncan. J A . Bacon. R L. Weinsier. The American Journal of Clinical Nutrition. The American Society for Clinical Nutrition, Inc. May 1983. 37. 5. 763–767. 10.1093/ajcn/37.5.763. 6303104.
6. Carbohydrates, fats, and satiety. The American Journal of Clinical Nutrition. The American Society for Clinical Nutrition, Inc. April 1995. 61. 4. 960S–967S. B J. Rolls. 10.1093/ajcn/61.4.960S. 7900695. free.
7. AJ . Hill . SR . Peikin . CA . Ryan . JE . Blundell . Oral Administration of Proteinase Inhibitor II From Potatoes Reduces Energy Intake in Man . Physiology & Behavior . 1990 . 48 . 2 . 241–6 . 10.1016/0031-9384(90)90307-p . 2255726 . en.
8. S . Komarnytsky . A . Cook . I . Raskin . Potato Protease Inhibitors Inhibit Food Intake and Increase Circulating Cholecystokinin Levels by a Trypsin-Dependent Mechanism . International Journal of Obesity . 2011 . 35 . 2 . 236–43 . 10.1038/ijo.2010.192 . 20820171 . 3033477 . en.
9. A satiety index of common foods. European Journal of Clinical Nutrition. Sep 1995. 49 . 9 . 675–690. 7498104. Holt. S. H.. Miller. J. C.. Petocz. P.. Farmakalidis. E..
10. Bekelman . Traci A. . Santamaría-Ulloa . Carolina . Dufour . Darna L. . Marín-Arias . Lilliam . Dengo . Ana Laura . 2017-05-06 . Using the protein leverage hypothesis to understand socioeconomic variation in obesity . American Journal of Human Biology . 29 . 3 . e22953 . 10.1002/ajhb.22953 . 1520-6300 . 28121382.