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Effects of food form on subjective and physiological markers of appetite
Author(s) -
Zhu Yong,
Hollis James
Publication year - 2011
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.25.1_supplement.588.9
Subject(s) - appetite , meal , morning , food science , medicine , ghrelin , food intake , zoology , endocrinology , biology , hormone
Accumulating evidence indicates that food form can influence appetite. In this study, a randomized cross‐over study design was used to determine the effect of food form on subjective and physiological markers of appetite. On two separate occasions, 19 male participants reported to the laboratory first thing in the morning following an overnight fast and a fasting blood draw was taken. They then consumed a bowl of one of two soup meals that differed in their form: broth or puree. On completing the soup a blood draw was made (t0) and further blood draws were made at t0 + 15, 30, 45, 60, 90, 120 and 180 minutes. At each blood draw an appetite questionnaire was completed. After the final blood draw, participants were asked to consume a test meal and the amount eaten was recorded. Consuming the puree soup resulted in higher post‐prandial plasma levels of CCK‐33 (p<0.05) and lower plasma glucose levels (p<0.05). The peak value for total ghrelin level occurred at 120 minutes after consuming puree soup while it occurred at 90 minutes for broth soup, indicating prolonged satiation effect of puree soup. There was no effect of food form on subjective appetite and subsequent food intake. This study indicates that food form can influence appetite but these effects are short‐lived. This work was supported by a USDA/Iowa State University NWRC grant