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Strategies for modifying foods to increase satiety, and reduce subsequent intakes

Biomedical Sciences Research Institute Computer Science Research Institute Environmental Sciences Research Institute Nanotechnology & Advanced Materials Research Institute

Irvine, Paul A., Livingstone, Barbara and Welch, Rob (2007) Strategies for modifying foods to increase satiety, and reduce subsequent intakes. AGRO FOOD INDUSTRY HI-TECH, 18 (5, Suppl. S). pp. 22-24. [Journal article]

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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.

Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences
Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Northern Ireland Centre for Food and Health (NICHE)
ID Code:4208
Deposited By:Dr Tracy McCaffrey
Deposited On:13 Jan 2010 20:43
Last Modified:01 Nov 2011 12:39

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