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ARS Home » Plains Area » Grand Forks, North Dakota » Grand Forks Human Nutrition Research Center » Healthy Body Weight Research » Research » Publications at this Location » Publication #300177

Research Project: Dietary Guidelines Adherence and Healthy Body Weight Maintenance

Location: Healthy Body Weight Research

Title: Development of a standard methodology for assessing the satiating effect of foods

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: 1/15/2014
Publication Date: 4/30/2014
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.

Interpretive Summary:

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.