Satiety effect of common mediterranean foods: A randomised crossover study in adult humans

Introduction: The study of the satiety effect of foods and ingredients is an interesting strategy to help in the weight management. Moreover, it is also important that the food used for this purpose can be included as part of a healthy diet. It is well known that the Mediterranean Diet (MD) is a feeding pattern that helps us to maintain good health. Objectives: The aim of this study was to identify MD foods with a high satiating capacity in human volunteers, with the aim to provide more information in this field and of identifying the most satiating ones for the subsequent development of new foods that included in the diet can help in the hunger control. Methods: For this purpose, seven foods that fit the Mediterranean pattern were selected: Almond, egg, oat, potato, tiger nut, walnut and white bread, as reference food. After a standard breakfast, the subjective sensation of hunger and satiety for each food was assessed by visual analogue scales (VASs) during three hours. In addition, the volunteers filled in surveys about food intake (food frequency questionnaire – FFQ), eating behaviour (three factor eating questionnaire). And their anthropometric parameters were measured as well. Results: Oat had the highest satiating scores, following by potato. No significant differences were found between the rest of the foods tested. Principal analysis component showed an relation among poor quality food intake, loss of control of intake and a higher proportion of body fat. Conclusions: Oat is the best candidate to be included in the development of new satiating foods. New studies should be carried out to clarify the relationship between nutrient deficiency and hunger.