title: Single vegetable meal content equivalence as an alternative to fat for satiety: a randomised trial in Japanese women.
abstract: OBJECTIVE
  Although high energy density foods are highly palatable, their overconsumption leads to obesity because of high fat content. Low energy density foods are more effective for preventing individuals from becoming overweight. We investigated how different amounts of a single vegetable affect the sensory properties of meals with different energy densities.
  
  
  METHODS
  In a randomized crossover design, 40 young Japanese women consumed control and high-fat (HF) lunches. Control meals contained the same amount of rice and hamburger and 80 g (C80), 120 g (C120), 160 g (C160), 200 g (C200), 240 g (C240), or 280 g (C280) of broccoli. HF meals were control meals to which 38.1 g of oil was added (HF80, HF120, HF160, HF200, HF240, and HF280). Sensory properties before intake and 0.5, 1, 2, 3, 4, and 5 h after meals were assessed using a visual analog scale.
  
  
  RESULTS
  Fullness was significantly lower with C80 than with C200 and C280 at 0.5 h and all time points, respectively, after consumption. In contrast, satisfaction with all HF meals was similar at all time points. Fullness and satisfaction were higher with almost all HF meals than with control meals; however, fullness and satisfaction were similar between HF200 and all control meals 1-4 h after consumption.
  
  
  CONCLUSIONS
  Fat increases satiety when a single vegetable is included in the meal; however, at least of 200 g of vegetable in a 500- kcal meal with low fat content provides fullness and satisfaction similar to those provided by an HF meal.
authors.affiliation: Department of Clinical Nutrition and Food Management, Institute of Biomedical Sciences, Tokushima University Graduate School, Tokushima, Japan.
authors.forename: Chisaki
authors.initials: C
authors.lastname: Adachi
authors.affiliation: Department of Clinical Nutrition and Food Management, Institute of Biomedical Sciences, Tokushima University Graduate School, Tokushima, Japan. Email: okumurah@tokushima-u.ac.jp.
authors.forename: Hisami
authors.initials: H
authors.lastname: Yamanaka-Okumura
authors.affiliation: Department of Statistics and Computer Science, College of Nursing Art and Science, University of Hyogo, Hyogo, Japan.
authors.forename: Takafumi
authors.initials: T
authors.lastname: Katayama
authors.affiliation: Department of Clinical Nutrition and Food Management, Institute of Biomedical Sciences, Tokushima University Graduate School, Tokushima, Japan.
authors.forename: Yutaka
authors.initials: Y
authors.lastname: Taketani
authors.affiliation: Department of Clinical Nutrition and Food Management, Institute of Biomedical Sciences, Tokushima University Graduate School, Tokushima, Japan.
authors.forename: Eiji
authors.initials: E
authors.lastname: Takeda
mesh_terms: D000328:Adult; D018592:Cross-Over Studies; D059305:Diet, High-Fat; D004041:Dietary Fats / Q000008:administration & dosage*; D002149:Energy Intake; D005260:Female; D006801:Humans; D062407:Meals; D012527:Satiation / Q000502:physiology*; D014675:Vegetables; D055815:Young Adult
chemical_list: D004041:Dietary Fats