Popcorn is more satiating than potato chips in normal-weight adults

Nguyen, Von; Cooper, Lisa A.; Lowndes, Joshua; Melanson, Kathleen J.; Angelopoulos, Theodore J.; Rippe, James M.; Reimers, Kristin J.

doi:10.1186/1475-2891-11-71

Cited by 17 publications

(12 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Popcorn is a popular food in the United States; Americans consume, on average, 15 billion quarts of popcorn annually, 70% of which is home popped and prepopped 48. Popcorns, as a whole grain food, are known to contain relatively higher amounts of fiber and have a higher satiety index than other commonly consumed snacks, such as potato chips 4950. Unhealthful ingredients, such as salt, butter, and sugar, are often added during commercial processing of popcorns, however, and thus many brands of popcorns sold in United States are classified as ultraprocessed foods 515253.…”

Section: Discussionmentioning

confidence: 99%

Intake of whole grain foods and risk of type 2 diabetes: results from three prospective cohort studies

Ding

Sampson

et al. 2020

BMJ

122

101

View full text Add to dashboard Cite

Abstract Objective To examine the associations between the intake of total and individual whole grain foods and the risk of type 2 diabetes. Design Prospective cohort studies. Setting Nurses’ Health Study (1984-2014), Nurses’ Health Study II (1991-2017), and Health Professionals Follow-Up Study (1986-2016), United States. Participants 158 259 women and 36 525 men who did not have type 2 diabetes, cardiovascular disease, or cancer at baseline. Main outcome measures Self-reports of incident type 2 diabetes by participants identified through follow-up questionnaires and confirmed by a validated supplementary questionnaire. Results During 4 618 796 person years of follow-up, 18 629 participants with type 2 diabetes were identified. Total whole grain consumption was categorized into five equal groups of servings a day for the three cohorts. After adjusting for lifestyle and dietary risk factors for diabetes, participants in the highest category for total whole grain consumption had a 29% (95% confidence interval 26% to 33%) lower rate of type 2 diabetes compared with those in the lowest category. For individual whole grain foods, pooled hazard ratios (95% confidence intervals) for type 2 diabetes in participants consuming one or more servings a day compared with those consuming less than one serving a month were 0.81 (0.77 to 0.86) for whole grain cold breakfast cereal, 0.79 (0.75 to 0.83) for dark bread, and 1.08 (1.00 to 1.17) for popcorn. For other individual whole grains with lower average intake levels, comparing consumption of two or more servings a week with less than one serving a month, the pooled hazard ratios (95% confidence intervals) were 0.79 (0.75 to 0.83) for oatmeal, 0.88 (0.82 to 0.94) for brown rice, 0.85 (0.80 to 0.90) for added bran, and 0.88 (0.78 to 0.98) for wheat germ. Spline regression showed a non-linear dose-response association between total whole grain intake and the risk of type 2 diabetes where the rate reduction slightly plateaued at more than two servings a day (P<0.001 for curvature). For whole grain cold breakfast cereal and dark bread, the rate reduction plateaued at about 0.5 servings a day. For consumption of popcorn, a J shaped association was found where the rate of type 2 diabetes was not significantly raised until consumption exceeded about one serving a day. The association between higher total whole grain intake and lower risk of type 2 diabetes was stronger in individuals who were lean than in those who were overweight or obese (P=0.003 for interaction), and the associations did not vary significantly across levels of physical activity, family history of diabetes, or smoking status. Conclusion Higher consumption of total whole grains and several commonly eaten whole grain foods, including whole grain breakfast cereal, oatmeal, dark bread, brown rice, added bran, and wheat germ, was significantly associated with a lower risk of type 2 diabetes. These findings provide further support for the current recommendations of increasing whole grain consumption as part of a healthy diet for the prevention of type 2 diabetes.

show abstract

Section: Discussionmentioning

confidence: 99%

Intake of whole grain foods and risk of type 2 diabetes: results from three prospective cohort studies

Ding

Sampson

et al. 2020

BMJ

122

101

View full text Add to dashboard Cite

show abstract

“…A fructo-oligosaccharide-enriched cookie produced greater ratings of satiety than a control cookie, which showed the potential contribution of fructo-oligosaccharides to satiety (50). Another study compared short-term satiety from low-fat popcorn with potato chips, without making any alterations to their nutrient composition (51). Participants expressed less hunger, more satisfaction, and lower estimates of prospective food consumption after 6 cups of popcorn than after consumption of the potato chips.…”

Section: Snack Foods and Satietymentioning

confidence: 99%

Snack Food, Satiety, and Weight

Njike

Smith

Shuval³

et al. 2016

Advances in Nutrition

123

View full text Add to dashboard Cite

In today's society, snacking contributes close to one-third of daily energy intake, with many snacks consisting of energy-dense and nutrient-poor foods. Choices made with regard to snacking are affected by a multitude of factors on individual, social, and environmental levels. Social norms, for example, that emphasize healthful eating are likely to increase the intake of nutrient-rich snacks. In addition, satiety, the feeling of fullness that persists after eating, is an important factor in suppressing overconsumption, which can lead to overweight and obesity. Thus, eating snacks between meals has the potential to promote satiety and suppress overconsumption at the subsequent meal. Numerous studies have explored the relation between snack foods and satiety. These studies concluded that whole foods high in protein, fiber, and whole grains (e.g., nuts, yogurt, prunes, and popcorn) enhance satiety when consumed as snacks. Other foods that are processed to include protein, fiber, or complex carbohydrates might also facilitate satiety when consumed as snacks. However, studies that examined the effects of snack foods on obesity did not always account for satiety and the dietary quality and portion size of the snacks consumed. Thus, the evidence concerning the effects of snack foods on obesity has been mixed, with a number of interventional and observational studies not finding a link between snack foods and increased weight status. Although further prospective studies are warranted to conclusively determine the effects of snack foods on obesity risk, the consumption of healthful snacks likely affects satiety and promotes appetite control, which could reduce obesity. Adv Nutr 2016;7:866-78.

show abstract

“…Potato chips are very high in energy density (383-574 kcal/100g) and have a low satiety index, yet they are commonly consumed as snacks. 35,42 Our results showed that an increased intake of potatoes not cooked in oil-in contrast to French fries and potato chips-was not significantly associated with excess weight gain. .…”

Section: Discussionmentioning

confidence: 55%

Consumption Of Specific Foods And Beverages And Excess Weight Gain Among Children And Adolescents

et al. 2015

View full text Add to dashboard Cite

Efforts are under way to identify successful strategies to reduce long-term childhood obesity risk, such as ways to improve diet quality. To identify foods and beverages associated with excess weight gain, we used cohort data from the Avon Longitudinal Study of Parents and Children in the United Kingdom. We quantified the associations between changes in or levels of consumption of twenty-seven food and beverage groups and excess weight gain in three-year periods among youth ages 7-13. When we considered all dietary factors and physical activity levels simultaneously, we found that foods with the largest positive associations with three-year excess weight gain were fat spread (butter or margarine), coated (breaded or battered) poultry, potatoes cooked in oil (French fries, roasted potatoes, and potato chips), coated fish, processed meats, other meats, desserts and sweets, milk, and sugar-sweetened beverages. Foods associated with weight loss were whole grains and high-fiber cereals. These results provide evidence for targeting specific food and beverage groups in efforts to influence weight outcomes.

show abstract

Popcorn is more satiating than potato chips in normal-weight adults

Cited by 17 publications

References 34 publications

Intake of whole grain foods and risk of type 2 diabetes: results from three prospective cohort studies

Intake of whole grain foods and risk of type 2 diabetes: results from three prospective cohort studies

Snack Food, Satiety, and Weight

Consumption Of Specific Foods And Beverages And Excess Weight Gain Among Children And Adolescents

Contact Info

Product

Resources

About