The influence of thermic effect of food on satiety

Article Abstract:

A study on how the thermic effect of foods (TEF) rich in either protein, carbohydrates or fat influences satiety and succeeding food intake is presented. TEF is the energy needed to digest, absorb and dispose nutrients and is greatly affected by the nature of the meal. Proteins produce more TEF than carbohydrates or fats. Results confirm that TEF positively affects food satiety but further studies are needed to clarify links between satiety and meal composition.

Physiological aspects, Dietary fat, Thermogenesis, High-protein diet, High protein diet, High-carbohydrate diet, High carbohydrate diet

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The effects of high intakes of fibre ingested at breakfast on satiety

Article Abstract:

A study of the effects of high intakes of fibre ingested at breakfast on satiety shows that a diet of highest fiber content gives feeling of maximum fullness and satiety. The satiety and fullness produced by a high-fiber breakfast is higher than that produced by low-calorie and low-fiber diets and remains at high levels till 4 hours after the consumption. Higher satiety and fullness feelings are observed for brans than the bran flakes.

Health aspects, Ingestion, Breakfasts

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The effects of high-fibre cereal-based breakfast meals on daily dietary intakes and bowel function

Article Abstract:

The consumption of large-fibre cereal-based breakfast with high carbohydrate and energy content on daily energy and macronutrient intakes is a healthy dietary habit. This has beneficial effects on the regulation of bowel motility and reduces blood cholesterol levels. It also prevents the onset of various gastrointestinal tumours. Ultimately it is seen to favour long-lasting good health.

Breakfast foods, Cereal products, Grain products

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