Research Report Satiety from rice-based, wheat-based and rice–pulse combination preparations Sangita Pai, P.S. Ghugre, S.A. Udipi * Department of Food Science and Nutrition, Shreemati Nathibai Damodar Thackersey (SNDT) Women’s University, Sir Vithaldas Vidyavihar, Juhu Road, Santacruz (W), Mumbai 400049, India Received 25 June 2004; revised 25 December 2004; accepted 15 January 2005 Abstract The satiety values of six breakfast items commonly consumed in India were determined on the basis of area under the curve. A repeated measures design was used wherein energy intake, hunger, and satiety scores were assessed for one rice-based, three wheat-based and a rice– pulse fermented preparation, using white bread as the reference. Subjects were provided equi-caloric portions of the six breakfast items on separate occasions, and satiety ratings were recorded every 15 min over a 120 min period, after which time they were free to consume whatever they desired. Satiety scores were in the order of fermented cereal–pulse preparationOsavoury broken wheat preparationOwhole wheat flour flat breadOsavoury semolina preparationOsavoury rice flakes preparationOwhite bread standard. Among the various factors examined for their influence on satiety scores, fibre content, energy density and cooked weight of the food items positively influenced satiety scores. Neither fat nor carbohydrate content showed any correlation with satiety scores. These data indicate that isoenergetic portions of various foods influence satiety to different extents. Thus results suggest that consumption of high protein, high fibre and foods with greater water/volume leading to low energy density may be effective in delaying the return of hunger. q 2005 Elsevier Ltd. All rights reserved. Keywords: Energy intake; Breakfast; Satiety; Iso-caloric foods; Protein content Introduction The number of overweight and obese people around the world has continued to increase over the last decade. Dietary and lifestyle factors account for the principal causes of overweight and obesity. Therefore, behavioural manage- ment is used for achievement of desired body weight. Some individuals may adopt very low calorie diets to produce rapid weight loss. However, this strategy may be counter- productive since severe caloric restriction is associated with some potentially serious side effects, example risk of gall stone formation, increased plasma uric acid levels as well as adverse short-term health effects (Blackburn & Kanders, 1994). Holt, Miller, and Stitt (2001) stated that in such weight loss regimes, consumption of less energy vis-a `-vis the amount expended by the body, activates certain homeostatic mechanisms which bring about physiological changes such as increased hunger and a reduced BMR. Consequently compliance to such restrictive diets becomes difficult in the long term. Apart from this, the body fat losses are often small and there is a tendency to regain the weight lost, which is a risk that is difficult to ignore. In order to minimize this problem, one strategy for weight control would be to adopt a diet based on foods which are highly satisfying/satiating in order to help people control their energy intake without having to overtly restrict their eating or endure high levels of hunger in between meals. Hence, a measure of the relative degree of fullness produced by common foods would be quite useful. The feeling of fullness that relates to a state of inhibition over eating is referred to as satiety. Holt, Brand-Miller, Petocz, and Farmakalidis (1995) measured satiety ratings every 15 min for 2 h following consumption of equi-caloric (240 kcal or 1000 kJ) portions of 38 common foods. They reported that isoenergetic portions of different foods differed greatly in their satiating capacities. Appetite 44 (2005) 263–271 www.elsevier.com/locate/appet 0195-6663/$ - see front matter q 2005 Elsevier Ltd. All rights reserved. doi:10.1016/j.appet.2005.01.004 * Corresponding author. E-mail address: dpsrhsc@vsnl.com (S.A. Udipi).