satiety index

See also: satiety quotient.

A scale that rates foods by the extent to which they cause a feeling of fullness, taking white bread as 100%. Introduced in 1995¹. Symbol, SI.

To determine the SI, a subject is fed a 1000 kilojoule (240 kilocalories) serving of the food. Then, at 15-minute intervals over the next 2 hours, the subject rates his or her satiety. Graphing these ratings yields a curve. The SI is calculated by dividing the area under the curve by the area under the average curve for a meal of 1000 kJ of white bread, and multiplying by 100. Typically a few dozen subjects are tested for each food.

On the SI scale, croissants are rated at 47%, and boiled potato at 323%. A number of weight loss programs make use of this index.

“Evidence of the usefulness of both SI and SQ for quantifying satiety and their reproducibility are considered insufficient to be used for health claim substantiation.”²

1. S. H. A. Holt, J. C. Brand Miller, P. Petocz  and E. Farmakalidis.
A satiety index of common foods.
European Journal of Clinical Nutrition, vol 49, pages 675-690 (1995).

A German website has posted a pdf with the abstract for this paper, including the authors' original ratings for various foods:

www.ernaehrungsdenkwerkstatt.de/fileadmin/user_upload/EDWText/
TextElemente/Ernaehrungswissenschaft/Naehrstoffe/
Saettigung_Lebensmittel_Satiety_Index.pdf

2. Health Canada.
Draft Guidance Document - Satiety Health Claims on Food.
September 2012.

http://www.hc-sc.gc.ca/fn-an/consult/satiety-satiete/document-consultation-eng.php#reference
Retrieved 14 December 2015.

for further reading

E. P. Merrill, F. M. Kramer, A. Cardello and H. Schutz.
A comparison of satiety measures.
Appetite, vol 39, no. 2, pages 181–183 (October 2002).
doi:10.1006/appe.2002.0496

C. de Graaf, W. A. Blom, P. A. Smeets,  A. Stafleu and H. F. Hendriks .
Biomarkers of satiation and satiety.
American Journal of Clinical Nutrition, vol 79, pages 946–961 (2004).

Discusses the difficulties inherent in measuring a phenomenon like satiety.

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