HOME
Article on satiety from:
Breakfast and Satiety
Date published: February 2007, Volume 61, No. 2
by Mary Ellen Camire & Megan Blackmore
BUILDING A BETTER BREAKFAST TO MANAGE WEIGHT
CHICAGO—Breakfast alone may not be the solution to reducing obesity among American consumers, but some reformulation of morning selections could prove beneficial in the battle against the bulge according to the latest issue of Food Technology.
Published monthly by the Institute of Food Technologists, this issue’s cover story reviews recent food science, nutrition and metabolic research and translates it into food and ingredient combinations that could possibly lead to a reduction in consumers’ caloric intake and calorie absorption while meeting their needs to feel full after eating.
“Managing satiety holds promise as a means to control obesity,”
says Mary Ellen Camire, Ph.D., an IFT expert in functional foods and sensory
evaluation, and co-author of the cover story. “Expanding food volume with
ingredients that contain no calories—such as air or water—offers
a means to limit energy intake.”