A satiety index of common foods

Article Abstract:

The satiating capacities of isoenergetic servings of different foods vary significantly. Considerable variation in satiety is found both within and between the six food categories of fruits, snack foods, bakery products, carbohydrate-rich foods, protein-rich foods and breakfast cereals. Satiety ratings were obtained for 38 foods in the above categories. Boiled potatoes received the highest satiety index score, which was seven times more than the score of the lowest food, the croissant. The satiety index of common foods will help in the prevention and treatment of obesity and overweight.

Care and treatment, Research, Analysis, Obesity, Appetite, Appetite (Psychophysiology), Food research, Stimulus satiation

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Interrelationships among postprandial satiety, glucose and insulin responses and changes in subsequent food intake

Article Abstract:

Postprandial insulin response is inversely correlated to food intake within two hours of meal intake. This indicates that foods generating a higher insulin response within two hours are related to less food intake, and hence to greater satiety. Carbohydrate-rich foods produce more short-term satiety than fat-rich foods, the degree of hunger arising within two hours of the meal being determined by the total carbohydrate intake. However, plasma glucose response is not significantly correlated with satiety.

Physiological aspects, Food, Insulin, Glucose, High-carbohydrate diet, High carbohydrate diet

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The glycaemic index values of Vietnamese foods

Article Abstract:

This article measures the amount of glucose sugar in Vietnamese rice, noodle and dessert dishes and describes how consumption of these foods can lead to diabetes.

Australia, Statistical Data Included, Cooking, Measurement, Risk factors, Diabetes, Diabetes mellitus, Cookery (Pasta), Pasta products, Blood sugar, Blood glucose, Desserts, Cookery (Rice), Rice, Food habits, Cookery, Vietnamese, Vietnamese cooking

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