Chia seeds (Salvia hispanica L.), incorporated into cookies, reduce postprandial glycaemic variability but have little or no effect on subjective appetite

[Display omitted] •There is interest in Salvia hispanica L., known as chia seed, as a functional food.•14–25 g chia seed has been shown to increase satiety and reduce glyaemic responses.•We tested the effect of 3–7 g chia seed baked into cookies in 46 healthy adults.•Chia reduced glycaemic responses by 22–30% but had no effect on hunger or fullness. Chia seeds are gaining interest as a potential functional food. We compared the subjective hunger, fullness and glycaemic responses elicited by 30 g cookies containing 0, 3, 5 or 7 g chia seed (CS0, CS3, CS5 or CS7; 140–150 kcal, 7–8 g fat, 4 g protein, 0–2 g dietary-fibre, 16 g available-carbohydrate) using a randomized, double-blind, cross-over design. Overnight-fasted heathy adults (24 male, 22 female) consumed test-cookies with endpoints measured before and intermittently for 3 h after eating. Total areas under the curve (tAUC0-3 h) for hunger were similar among treatments (p = 0.49) but fullness differed (p = 0.019) with tAUC0-3 h after CS3 > CS7 (mean ± SEM) (140 ± 9 vs 122 ± 10 mm × h, p