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Development of a standard methodology for assessing the satiating effect of foods (47.1)
Author(s) -
Raatz Susan,
Vickers Zata,
Strubeck Eric,
Johnson LuAnn
Publication year - 2014
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.28.1_supplement.47.1
Subject(s) - intraclass correlation , ghrelin , repeatability , insulin , reliability (semiconductor) , analysis of variance , medicine , visual analogue scale , food science , endocrinology , psychology , statistics , mathematics , physical therapy , chemistry , psychometrics , clinical psychology , hormone , power (physics) , physics , quantum mechanics
No standard methodology is currently utilized for assessing the relative satiating value of food items. Our goal was to evaluate the validity and reliability of satiety responses in order to develop a standardized methodology for determining the relative satiating capacity of specific food items. A pilot study evaluating the repeatability and correlation of subjective visual analog scale (VAS) responses of hunger and fullness to objective measures of satiety was completed in healthy men and women (n=10). Participants repeated 3 identical testing sessions separated by 蠅1 wk. After a 10 hour fast, time 0 assessments were obtained, followed by consumption of a mixed macro‐nutrient food (340 kcal); additional VAS and blood samples for insulin, glucose and ghrelin were obtained at 30 minute intervals through 240 min. Total areas under the curve (tAUC) for all responses were determined. Reliability of the model was assessed by intraclass correlation coefficient (ICC). Mixed‐model analysis of variance was used to estimate the within‐subject correlation of hunger and fullness responses to glucose, insulin and ghrelin concentrations across all time points. For all measures, ICC was > 0.5 (p蠄 .05). Within subject responses of hunger and fullness, respectively, were correlated to ghrelin, insulin, and glucose. Our data suggest that the model developed for assessing the satiating value of foods is valid and repeatable. Grant Funding Source : USDA, ARS 5450‐51000‐049‐00D