期刊
SCIENTIFIC REPORTS
卷 10, 期 1, 页码 -出版社
NATURE PORTFOLIO
DOI: 10.1038/s41598-020-69504-y
关键词
-
资金
- European Research Council (ERC) under the European Union [757993]
- European Research Council (ERC) [757993] Funding Source: European Research Council (ERC)
Obesity is one of the leading causes of preventable deaths. Development of satiety-enhancing foods is considered as a promising strategy to reduce food intake and promote weight management. Food texture may influence satiety through differences in appetite sensations, gastrointestinal peptide release and food intake, but the degree to which it does remains unclear. Herein, we report the first systematic review and meta-analyses on effects of food texture (form, viscosity, structural complexity) on satiety. Both solid and higher viscous food reduce hunger by-4.97 mm (95% confidence interval (CI)-8.13,-1.80) and-2.10 mm (95% CI-4.38, 1.18), respectively compared to liquid and low viscous food. An effect of viscosity on fullness (95% CI 5.20 (2.43, 7.97) and a moderate effect of the form of food (95% CI-26.19 (-61.72,-9.35) on food intake were noted. Due to the large variation among studies, the results should be interpreted cautiously and modestly.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据