Format

Send to

Choose Destination
Curr Obes Rep. 2016 Mar;5(1):97-105. doi: 10.1007/s13679-016-0196-9.

Satiety Innovations: Food Products to Assist Consumers with Weight Loss, Evidence on the Role of Satiety in Healthy Eating: Overview and In Vitro Approximation.

Author information

1
Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence 'Campus Mare Nostrum', Murcia, Spain.
2
LabMET, Ghent University, Coupure links 653, 9000, Ghent, Belgium.
3
ProDigest, Technologiepark 3, 9052, Ghent, Belgium.
4
Axxam, OpenZone, Via Meucci 3, Bresso, 20091, Milan, Italy.
5
Department of Psychological Sciences, University of Liverpool, Liverpool, UK.
6
Rowett Institute of Nutrition and Health (RINH), University of Aberdeen, Aberdeen, UK.
7
CTC, Murcia, Spain.
8
Department of Psychological Sciences, University of Liverpool, Liverpool, UK. harrold@liverpool.ac.uk.

Abstract

The prevalence of overweight and obesity is increasing globally, driven by the availability of energy-dense palatable foods. Most dietary strategies fail because of hunger generated by calorie restriction, and interventions that specifically control hunger and/or promote fullness may aid success. Current consumers have a limited choice of satiety-enhancing products with proven health benefits, and innovative ways to produce new foods (as structural modification) to enhance satiety/satiation may provide new opportunities. However, this potential is hindered by the cost of product testing. Within the SATIN-SATiety INnovation project-an in vitro platform has been developed to offer a cost-effective means of assessing the potential satiation/satiety effect of novel foods. This combines in vitro technologies to assess changes in colonic bacteria metabolism, appetite hormone release and the stability and bioavailability of active compounds in the new products/ingredients. This article provides a brief review of nutrients for which an impact on short-term appetite regulation has been demonstrated, and a summary of the changes to food structure which can be used to produce a change in appetite expression. Furthermore, the SATIN in vitro platform is discussed as a means of assessing the impact of nutritional and structural manipulations on appetite.

KEYWORDS:

Consumer acceptance; Food technology; In vitro platform; Obesity; Satiation; Satiety

PMID:
26847622
DOI:
10.1007/s13679-016-0196-9
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Springer
Loading ...
Support Center