title: Satiety Innovations: Food Products to Assist Consumers with Weight Loss, Evidence on the Role of Satiety in Healthy Eating: Overview and In Vitro Approximation.
abstract: The prevalence of overweight and obesity is increasing globally, driven by the availability of energy-dense palatable foods. Most dietary strategies fail because of hunger generated by calorie restriction, and interventions that specifically control hunger and/or promote fullness may aid success. Current consumers have a limited choice of satiety-enhancing products with proven health benefits, and innovative ways to produce new foods (as structural modification) to enhance satiety/satiation may provide new opportunities. However, this potential is hindered by the cost of product testing. Within the SATIN-SATiety INnovation project-an in vitro platform has been developed to offer a cost-effective means of assessing the potential satiation/satiety effect of novel foods. This combines in vitro technologies to assess changes in colonic bacteria metabolism, appetite hormone release and the stability and bioavailability of active compounds in the new products/ingredients. This article provides a brief review of nutrients for which an impact on short-term appetite regulation has been demonstrated, and a summary of the changes to food structure which can be used to produce a change in appetite expression. Furthermore, the SATIN in vitro platform is discussed as a means of assessing the impact of nutritional and structural manipulations on appetite.
authors: Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence 'Campus Mare Nostrum', Murcia, Spain.
authors: Rubén
authors: R
authors: López-Nicolás
authors: LabMET, Ghent University, Coupure links 653, 9000, Ghent, Belgium.|ProDigest, Technologiepark 3, 9052, Ghent, Belgium.
authors: Massimo
authors: M
authors: Marzorati
authors: Axxam, OpenZone, Via Meucci 3, Bresso, 20091, Milan, Italy.
authors: Lia
authors: L
authors: Scarabottolo
authors: Department of Psychological Sciences, University of Liverpool, Liverpool, UK.
authors: Jason C G
authors: JC
authors: Halford
authors: Rowett Institute of Nutrition and Health (RINH), University of Aberdeen, Aberdeen, UK.
authors: Alexandra M
authors: AM
authors: Johnstone
authors: Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence 'Campus Mare Nostrum', Murcia, Spain.
authors: Carmen
authors: C
authors: Frontela-Saseta
authors: CTC, Murcia, Spain.
authors: Angel M
authors: AM
authors: Sanmartín
authors: Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence 'Campus Mare Nostrum', Murcia, Spain.
authors: Gaspar
authors: G
authors: Ros-Berruezo
authors: Department of Psychological Sciences, University of Liverpool, Liverpool, UK. harrold@liverpool.ac.uk.
authors: Joanne A
authors: JA
authors: Harrold
mesh_terms: D000818:Animals; D000072001:Diet, Healthy; D004435:Eating; D005502:Food; D006801:Humans; D012449:Safety; D012527:Satiation; D015431:Weight Loss
keywords: Consumer acceptance; Food technology; In vitro platform; Obesity; Satiation; Satiety