Background – Food macronutrient composition is linked to satiety, but does not define the physical architecture of foods. Little is known about the effect of food architecture on satiety for the same macronutrient composition. Objective – To determine the effects of food architecture with other factors in determining perceived satiety. Design – Fifteen lean subjects (8 male, 7 female) who were non-smokers, non-diabetic, regular breakfast eaters, non-athletic, not on medication affecting appetite and complying to a questionnaire (1) were selected. Subjects consumed a breakfast test meal (188g) of beef steak (BS) or beef mince (BM). As a control for method familiarization, cereal with milk (CM) was used. Subjects fasted overnight, consumed the test meal with 200ml water and recorded feeling of satiety on a pre-constructed scale. Pizza lunch was provided and subjects ate until comfortably full. Food intake for the rest of the day was recorded and energy intake was calculated using Food Works Software Version 3.02 (Australia). Outcomes – Subjects reported being moderately hungry, prior to the test meal consumption. Subjects felt fuller 3 hours after BM than BS consumption although the difference was not significant. Satiety scores were significantly
lower (P<0.05) after CM at all points of recording except at the 75th min.
Conclusions – Food from similar raw material with difference in its architecture may exert some differences in satiety perception after BS or BM breakfast but differences were not significant. A more extreme difference in food architecture e.g. a sausage-type meat emulsion will now be studied in comparison to the beef steak.
Reference
1 Stunkard AJ, Messick S. The three-factor eating questionnaire to measure dietary restraint, disinhibition and
hunger. J Psychosomatic Res 1985; 29: 71-83