Determination of satiety index of low-fat yogurt in healthy normal-weight Isfahanian adults

محورهای موضوعی : Food and Health

Zeinab Gholami ¹ , Seyyed Morteza Safavi ² , Parvane Saneei ³ , Awat Feizi ⁴ , Peyman Adibi ⁵

1 - Food Security Research Center, Students' Research Committee, School of Nutrition and Food Science, University of Medical Sciences, Isfahan, Iran
2 - Food Security Research Center, Students' Research Committee, School of Nutrition and Food Science, University of Medical Sciences, Isfahan, Iran
3 - Endocrine and Metabolism Research Center, Integrative Functional Gastroenterology Research Center, Department of Biostatistics and Epidemiology, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran
4 - Endocrine and Metabolism Research Center, Integrative Functional Gastroenterology Research Center, Department of Biostatistics and Epidemiology, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran
5 - Integrative Functional Gastroenterology Research Center, Isfahan University of Medical Sciences, Isfahan, Iran

تاریخ دریافت : 1396/10/30 تاریخ پذیرش : 1397/01/20 تاریخ انتشار : 1397/01/26

کلید واژه: Hunger, Palatability, Overweight, Obesity, Low-fat yogurt, Satiety index,

چکیده مقاله :

Measuring the satiety index of food components has not been done in Iran yet. The aim of this study was to determine the satiety index (SI) of low-fat yogurt among healthy normal-weight adults in Isfahan. This semi-experimental study was conducted on 30 healthy normal-weight adults for two consecutive days. In the first day, each participant consumed 90 grams white bread and in the second day 526 grams low-fat yogurt (1.5% fat) within 15 minutes. We evaluated the satiety of low-fat yogurt and white bread based on VAS and LIKERT scales. Anthropometric indices were measured. Food intakes, physical activity in the night before each test, hunger and palatability of each food were evaluated by food record, physical activity record, Three-Factor Eating Questionnaire (TFEQ), respectively. The satiety index of low-fat yogurt was 136.66±1.46 compared to white bread (with SI of 100). The changes of satiety 120 minutes after consumption of white bread and low-fat yogurt were not significant based on the VAS scale, but according to the LIKERT scale low-fat yogurt changes showed a significant increase (mean changes=1.60±0.43 (SD)) (P=0.03). The hunger of people was equal to 1.66 units. The satiety index of low-fat yogurt in normal-weight Isfahanian adults was higher compared to white bread; suggesting higher satiety for low-fat yogurt than white bread. According to the LIKERT scale, 120 minutes after consumption of low-fat yogurt, satiety showed a significant increase. The applied method in this study is suggested to be used for determination of SI of other foods in the Iranian population.

منابع و مأخذ:

1. Nyholm M, Gullberg B, Merlo J, Lundqvist‐Persson C, Råstam L, Lindblad U. The validity of obesity based on self‐reported weight and height: implications for population studies. Obesity. 2007;15(1):197-208.


2. Biro FM, Wien M. Childhood obesity and adult morbidities. The American Journal of Clinical Nutrition. 2010;91(5):1499S-505S.


3. Livingstone MBE, Robson PJ, Welch RW, Burns AA, Burrows MS, McCormack C. Methodological issues in the assessment of satiety. Scandinavian Journal of Nutrition/Näringsforskning. 2000;44(3):98-103.


4. Holt S, Brand Miller J, Petocz P, Farmakalidis E. A satiety index of common foods. European Journal of Clinical Nutrition. 1995;49(9):675-90.


5. Jiménez-Cruz A, Loustaunau-López VM, Bacardi-Gascón M. The use of low glycemic and high satiety index food dishes in Mexico: a low cost approach to prevent and control obesity and diabetes. Nutrición  Hospitalaria. 2006;21(3):353-6.


6. Raben A, Christensen NJ, Madsen J, Holst JJ, Astrup A. Decreased postprandial thermogenesis and fat oxidation but increased fullness after a high-fiber meal compared with a low-fiber meal. The American journal of Clinical Nutrition. 1994;59(6):1386-94.


7. Samra RA, Anderson GH. Insoluble cereal fiber reduces appetite and short-term food intake and glycemic response to food consumed 75 min later by healthy men. The American journal of Clinical Nutrition. 2007;86(4):972-9.


8. Anderson GH, Woodend D. Consumption of sugars and the regulation of short-term satiety and food intake. The American Journal of Clinical Nutrition. 2003;78(4):843S-9S.


9. Flint A, Møller BK, Raben A, Sloth B, Pedersen D, Tetens I, et al. Glycemic and insulinemic responses as determinants of appetite in humans. The American Journal of Clinical Nutrition. 2006;84(6):1365-73.


10. Burton-Freeman B, Davis PA, Schneeman BO. Interaction of fat availability and sex on postprandial satiety and cholecystokinin after mixed-food meals. The American Journal of Clinical Nutrition. 2004;80(5):1207-14.


11. Maljaars J, Romeyn EA, Haddeman E, Peters HP, Masclee AA. Effect of fat saturation on satiety, hormone release, and food intake. The American Journal of Clinical Nutrition. 2009;89(4):1019-24.


12. MacIntosh CG, Holt SH, Brand-Miller JC. The degree of fat saturation does not alter glycemic, insulinemic or satiety responses to a starchy staple in healthy men. The Journal of Nutrition. 2003;133(8):2577-80.


13. Rolls BJ, Hammer VA. Fat, carbohydrate, and the regulation of energy intake. The American journal of clinical nutrition. 1995;62(5):1086S-95S.


14. Beydoun MA, Gary TL, Caballero BH, Lawrence RS, Cheskin LJ, Wang Y. Ethnic differences in dairy and related nutrient consumption among US adults and their association with obesity, central obesity, and the metabolic syndrome. The American Journal of Clinical Nutrition. 2008;87(6):1914-25.


15. Azadbakht L, Mirmiran P, Esmaillzadeh A, Azizi F. Dairy consumption is inversely associated with the prevalence of the metabolic syndrome in Tehranian adults. The American Journal of Clinical Nutrition. 2005;82(3):523-30.


16. Newby P, Muller D, Hallfrisch J, Andres R, Tucker KL. Food patterns measured by factor analysis and anthropometric changes in adults. The American Journal of Clinical Nutrition. 2004;80(2):504-13.


17. Weight L. A satiety index of common foods. European Journal of Clinical Nutrition. 1995;49(9):675-90.


18. Adolfsson O, Meydani SN, Russell RM. Yogurt and gut function. The American Journal of Clinical Nutrition. 2004;80(2):245-56.


19. Dougkas A, Minihane AM, Givens DI, Reynolds CK, Yaqoob P. Differential effects of dairy snacks on appetite, but not overall energy intake. British Journal of Nutrition. 2012;108(12):2274-85.


20. Dove ER, Hodgson JM, Puddey IB, Beilin LJ, Lee YP, Mori TA. Skim milk compared with a fruit drink acutely reduces appetite and energy intake in overweight men and women. The American Journal of Clinical Nutrition. 2009;90(1):70-5.


21. Chapelot D, Payen F. Comparison of the effects of a liquid yogurt and chocolate bars on satiety: a multidimensional approach. British Journal of Nutrition. 2010;103(05):760-7.


22. Harper A, James A, Flint A, Astrup A. Increased satiety after intake of a chocolate milk drink compared with a carbonated beverage, but no difference in subsequent ad libitum lunch intake. British Journal of Nutrition. 2007;97(03):579-83.


23. Ortinau LC, Culp JM, Hoertel HA, Douglas SM, Leidy HJ. The effects of increased dietary protein yogurt snack in the afternoon on appetite control and eating initiation in healthy women. Nutrition Journal. 2013;12(1):71.


24. Douglas SM, Ortinau LC, Hoertel HA, Leidy HJ. Low, moderate, or high protein yogurt snacks on appetite control and subsequent eating in healthy women. Appetite. 2013;60:117-22.


25. Karlsson J, Persson L-O, Sjöström L, Sullivan M. Psychometric properties and factor structure of the Three-Factor Eating Questionnaire (TFEQ) in obese men and women. Results from the Swedish Obese Subjects (SOS) study. International Journal of Obesity & Related Metabolic Disorders. 2000;24(12).


26. van Loon FM. Assessing gastrointestinal tolerance and palatability of fibre-enriched bread: a randomized control trial: University of Otago; 2014.


27. De Graaf C, Blom WA, Smeets PA, Stafleu A, Hendriks HF. Biomarkers of satiation and satiety. The American Journal of Clinical Nutrition. 2004;79(6):946-61.


28. Duncan KH, Bacon JA, Weinsier RL. The effects of high and low energy density diets on satiety, energy intake, and eating time of obese and nonobese subjects. The American Journal of Clinical Nutrition. 1983;37(5):763-7.


29. Belza A, Ritz C, Sørensen MQ, Holst JJ, Rehfeld JF, Astrup A. Contribution of gastroenteropancreatic appetite hormones to protein-induced satiety. The American Journal of Clinical Nutrition. 2013;97(5):980-9.


30. Lejeune MP, Westerterp KR, Adam TC, Luscombe-Marsh ND, Westerterp-Plantenga MS. Ghrelin and glucagon-like peptide 1 concentrations, 24-h satiety, and energy and substrate metabolism during a high-protein diet and measured in a respiration chamber. The American Journal of Clinical Nutrition. 2006;83(1):89-94.


31. Snoek HM, Huntjens L, van Gemert LJ, de Graaf C, Weenen H. Sensory-specific satiety in obese and normal-weight women. The American Journal of Clinical Nutrition. 2004;80(4):823-31.


32. Jimenez-Cruz A, Gutiérrez-González AN, Bacardi-Gascon M. Low glycemic index lunch on satiety in overweight and obese people with type 2 diabetes. Nutrición Hospitalaria. 2005;20(5):348.


33. Rolls BJ, Castellanos VH, Halford JC, Kilara A, Panyam D, Pelkman CL, et al. Volume of food consumed affects satiety in men. The American Journal of Clinical Nutrition. 1998;67(6):1170-7.35.