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United States Department of Agriculture

Agricultural Research Service

Research Project: Dietary Guidelines Adherence and Healthy Body Weight Maintenance Title: Development of a standard methodology for assessing the satiating effect of foods

Authors
item Raatz, Susan
item Vickers, Zata -
item Strubeck, Eric
item Johnson, Luann -

Submitted to: Federation of American Societies for Experimental Biology Conference
Publication Type: Abstract Only
Publication Acceptance Date: January 15, 2014
Publication Date: April 30, 2014
Citation: Raatz, S.K., Vickers, Z., Strubeck, E.A., Johnson, L. 2014. Development of a standard methodology for assessing the satiating effect of foods. Federation of American Societies for Experimental Biology Conference. 28:47.1.

Technical Abstract: No standard methodology is currently utilized for assessing the relative satiating value of food items. Our goal was to evaluate the validity and reliability of satiety responses in order to develop a standardized methodology for determining the relative satiating capacity of specific food items. A pilot study evaluating the repeatability and correlation of subjective visual analog scale (VAS) responses of hunger and fullness to objective measures of satiety was completed in healthy men and women (n=10). Participants repeated 3 identical testing sessions separated by =1 wk. After a 10 hour fast, time 0 assessments were obtained, followed by consumption of a mixed macro-nutrient food (340 kcal); additional VAS and blood samples for insulin, glucose and ghrelin were obtained at 30 minute intervals through 240 min. Total areas under the curve (tAUC) for all responses were determined. Reliability of the model was assessed by intraclass correlation coefficient (ICC). Mixed-model analysis of variance was used to estimate the within-subject correlation of hunger and fullness responses to glucose, insulin and ghrelin concentrations across all time points. For all measures, ICC was > 0.5 (p= .05). Within subject responses of hunger and fullness, respectively, were correlated to ghrelin, insulin, and glucose. Our data suggest that the model developed for assessing the satiating value of foods is valid and repeatable.

Last Modified: 9/10/2014
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