Satiety value

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. Highest satiety value is expected when the food that remains in the stomach for a longer period produces greatest functional activity of the organ. Limiting the food intake after reaching the satiety value helps reduce obesity problems.

Foods with the most satiation per calorie are often:

• high in certain proteinase inhibitors that suppress appetite - eg potatoes
• high in protein (which takes longer to digest than other energy sources) - eg meat
• low in glycemic index (in which the carbohydrates take longer to digest) - eg oats
• high in fibre (which takes longer to digest than low fibre foods) - eg fruit
• low in calories - eg vegetables
• solid (which takes longer to digest than liquid foods, though liquids have high satiety for a short period)

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

• Boiled potatoes 3x
• Ling fish 2x
• Porridge/oatmeal 2x
• Oranges 2x
• Apples 2x
• Brown/whole grain pasta 2x
• Beef 2x

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, 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. doi:10.1016/s0140-6736(78)91421-6. PMID 78273.
• Merrill, E. P.; et al. (2002). "A comparison of satiety measures". Appetite. 39 (2): 181–183. doi:10.1006/appe.2002.0496. PMID 12354688.
• Rolls, Barbara J.; Hetherington, Marion; J. Burley, Victoria (1988). "The specificity of satiety: The influence of foods of different macronutrient content on the development of satiety". Physiology & Behavior. Elsevier. 43 (2): 145–153. doi:10.1016/0031-9384(88)90230-2. PMID 3212049.
• Brunstrom, J.M.; et al. (2008). "Measuring 'expected satiety' in a range of common foods using a method of constant stimuli". Appetite. 51 (3): 604–14. doi:10.1016/j.appet.2008.04.017. PMID 18547677.