Sustained satiety induced by food foams is independent of energy content, in healthy adults

摘要: Abstract Our previous research demonstrated high, sustained satiety effects of stabilized food foams relative to their non-aerated compositions. Here we test if the energy and macronutrients in a foam are critical for its previously satiating effects. In randomized, crossover design, 72 healthy subjects consumed 400 mL each four foams, one per week over weeks, 150 min after standardized breakfast. Appetite ratings were collected 180 min post-foam. The reference was normal (NEF1, 280 kJ/400 mL) similar that used our research. This compared very low (VLEF, 36 kJ/400 mL) 2 alternative (NEF2 NEF3) testing possible compositional differences other than (i.e. emulsifier carbohydrate source). quantified as area under curve (AUC) time return baseline (TTRTB). Equivalence NEF1 predefined 90% confidence interval between-treatment AUC being within −5 to +5 mm/min. All treatments similarly affected appetite ratings, with mean fullness ranging between 49.1 52.4 mm/min. VLEF met statistical criterion equivalence all but NEF2 NEF3 did not. For TTRTB consistently 150 180 min, though values shortest especially most scales. conclusion, these independent macronutrient content at volumes tested.