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 non-nutrients (water and gas), enhances satiety and provides another strategy to help reduce subsequent intakes.