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Click the AdBlock Plus icon in the browser extension area in the upper right-hand corner.Refresh the page or click the button below to continue.Under “ Pause on this site” click “ Always”.Click the AdBlock icon in the browser extension area in the upper right-hand corner.This is relevant to the treatment and prevention of overweight and obesity.Adblock Adblock Plus Adblocker Ultimate Ghostery uBlock Origin Others The results show that isoenergetic servings of different foods differ greatly in their satiating capacities. Protein, fibre, and water contents of the test foods correlated positively with SI scores (r = 0.37, P < 0.05, n = 38 r = 0.46, P < 0.01 and r = 0.64, P < 0.001 respectively) whereas fat content was negatively associated (r = -0.43, P < 0.01). SI scores correlated positively with the serving weight of the foods (r = 0.66, P < 0.001, n = 38) and negatively with palatability ratings (r = -0.64, P < 0.001, n = 38). The amount of energy eaten immediately after 120 min correlated negatively with the mean satiety AUC responses (r = -0.37, P < 0.05, n = 43) thereby supporting the subjective satiety ratings. Most foods (76%) had an SI score greater than or equal to white bread. The highest SI score was produced by boiled potatoes (323 +/- 51%) which was seven-fold higher than the lowest SI score of the croissant (47 +/- 17%). There were significant differences in satiety both within and between the six food categories.
Thus, white bread had an SI score of 100% and the SI scores of the other foods were expressed as a percentage of white bread. A satiety index (SI) score was calculated by dividing the area under the satiety response curve (AUC) for the test food by the group mean satiety AUC for white bread and multiplying by 100. Satiety ratings were obtained every 15 min over 120 min after which subjects were free to eat ad libitum from a standard range of foods and drinks. Isoenergetic 1000 kJ (240 kcal) servings of 38 foods separated into six food categories (fruits, bakery products, snack foods, carbohydrate-rich foods, protein-rich foods, breakfast cereals) were fed to groups of 11-13 subjects. The aim of this study was to produce a validated satiety index of common foods.