The Effect of Soup on Satiation

Himaya, Abdou; Louis-Sylvestre, J.

doi:10.1006/appe.1997.0138

Cited by 71 publications

(64 citation statements)

References 28 publications

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“…Soup has been advocated as a healthy, inexpensive and traditional way to increase vegetable and vitamin intake (Bertrais et al, 2001;Galan et al, 2003) and to control weight (Himaya and Louis-Sylvestre, 1998). In this study, the reported consumption decreased significantly in both genders and in most age groups, with the remarkable exception of the youngest (0-4 years).…”

Section: Discussionmentioning

confidence: 70%

Trends of food intake in Portugal, 1987–1999: results from the National Health Surveys

Marques‐Vidal

Ravasco

Dias³

et al. 2006

Eur J Clin Nutr

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Objective: To assess trends of food intake in Portugal. Design: Analysis of three cross-sectional studies : 1987, 1995-1996 and 1998-1999. Setting: Representative samples of free-living individuals. Subjects: 64 734 men and 71 282 women. Interventions: Food intake was assessed by questionnaires inquiring the number of meals and which foodstuffs (fish, meat, milk, rice/pasta/potatoes, soup, vegetables and fruit) had been consumed the day before. Results: Age-adjusted average number of meals decreased from 3.370.1 in 1987 to 2.970.1 in 1998-1999 in both genders (Po0.001). In men, the percentage of subjects consuming meat, milk and potatoes/rice/pasta increased from 73, 66 and 91% in 1987 to 83, 74 and 95% in 1998-1999, respectively. The percentage of subjects consuming soup and fish decreased from 70 and 56% in 1987 to 62 and 53% in 1998-1999, respectively. In women, the percentage of subjects consuming meat, milk, potatoes/rice/pasta and vegetable increased from 70, 66, 89 and 71% in 1987 to 78, 77, 93 and 83% in 1998-1999, respectively. The percentage of subjects consuming soup and fish decreased from 70 and 55% in 1987 to 64 and 53% in 1998-1999, respectively. These trends were more pronounced in the younger age, which also displayed a higher frequency of snacking. Multivariate analysis adjusting for age group, region and educational level showed that the consumption of meat, milk and vegetables increased and the consumption of soup, fish and fruit decreased in 1998-1999 relative to 1995-1996. Conclusions: Within a decade, the Portuguese dietary pattern has changed considerably, shifting from a traditional, south European to a more Westernized, protein-rich diet. Sponsorship: The Unidade de Nutrição e Metabolismo of the Instituto de Medicina Molecular is partially funded by a grant from the FCT (Fundação para a Ciência e a Tecnologia) ref. RUN 437.

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Section: Discussionmentioning

confidence: 70%

Trends of food intake in Portugal, 1987–1999: results from the National Health Surveys

Marques‐Vidal

Ravasco

Dias³

et al. 2006

Eur J Clin Nutr

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“…Sensory signals, expressed as pleasantness of taste of the food (main course) in the mouth, showed small decreases from the start towards the end of the meals. Since the energy density and the volume of both diets were the same, the solidaliquid food proportion differed slightly (Table 1), which might have had some effect on satiety (Himaya et al, 1998). This effect would be mainly due to differences in gastric emptying (Himaya et al, 1998), which, over 24 h as in these experiments will not play a role anymore.…”

Section: Discussionmentioning

confidence: 89%

“…Since the energy density and the volume of both diets were the same, the solidaliquid food proportion differed slightly (Table 1), which might have had some effect on satiety (Himaya et al, 1998). This effect would be mainly due to differences in gastric emptying (Himaya et al, 1998), which, over 24 h as in these experiments will not play a role anymore. The difference in satiety was present already before breakfast, probably because of the previous evening meal being of the same macronutrient composition as the menu throughout the day.…”

Section: Discussionmentioning

confidence: 89%

Satiety related to 24 h diet-induced thermogenesis during high protein/carbohydrate vs high fat diets measured in a respiration chamber

Rolland²,

et al. 1999

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Objective: Assessment of a possible relationship between perception of satiety and diet-induced thermogenesis, with different macronutrient compositions, in a controlled situation over 24 h. Design: Two diets with different macronutrient compositions were offered to all subjects in randomized order. Setting: The study was executed in the respiration chambers at the department of Human Biology, Maastricht University. Subjects: Subjects were eight females, ages 23 ± 33 y, BMI 23 AE3 kgam 2 , recruited from University staff and students.Interventions: Subjects were fed in energy balance, with proteinacarbohydrateafat: 29a61a10 and 9a30a61 percentage of energy, with ®xed meal sizes and meal intervals, and a ®xed activity protocol, during 36 h experiments in a respiration chamber. The appetite pro®le was assessed by questionnaires during the day and during meals. Diet induced thermogenesis was determined as part of the energy expenditure. Results: Energy balance was almost complete, with non-signi®cant deviations. Diet-Induced-Thermogenesis (DIT) was 14.6 AE2.9%, on the high proteinacarbohydrate diet, and 10.5 AE3.8% on the high fat diet (P`0.01). With the high proteinahigh carbohydrate diet, satiety was higher during meals (P`0.001; P`0.05), as well as over 24 h (P`0.001), than with the high fat diet. Within one diet, 24 h DIT and satiety were correlated (r 0.6; P`0.05). The difference in DIT between the diets correlated with the differences in satiety (r 0.8; P`0.01). Conclusion: In lean women, satiety and DIT were synchronously higher with a high proteinahigh carbohydrate diet than with a high fat diet. Differences (due to the different macronutrient compositions) in DIT correlated with differences in satiety over 24 h.

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“…Several studies suggest that liquids consumed as beverages are less satiating than solid foods (Bolton, Heaton, & Burroughs, 1981;Dimeglio & Mattes, 2000;Haber, Heaton, Murphy, & Burroughs, 1977), while other studies have found that liquids in the form of soup can be more satiating than solid foods (Kissileff, Gruss, Thornton, & Jordan, 1984;Rolls, Fedoroff, Guthrie, & Laster, 1990a). Several studies have found that eating soup as a preload can decrease hunger, increase fullness, and reduce subsequent test meal intake (Himaya & Louis-Sylvestre, 1998;Kissileff, Gruss, Thornton, & Jordan, 1984;Rolls, Bell, & Thorwart, 1999;Rolls, Fedoroff, Guthrie, & Laster, 1990). However, while it has become clear that consuming soup before a meal can reduce subsequent food intake, few studies have been designed to test whether consuming soup as a preload may help reduce total energy intake (soup + test meal) at the meal.…”

Section: Introductionmentioning

confidence: 99%

“…In addition, the form of soup (the way in which ingredients are blended) may influence energy intake and satiety. Soup form has been investigated in only a few previous studies, and the results from these studies are mixed, suggesting both that the form of soup influences satiety (Himaya & Louis-Sylvestre, 1998;Santangelo et al, 1998) and that it does not (Laboure et al, 2002).…”

Section: Introductionmentioning

confidence: 99%