Satiation, Satiety and the Control of Food Intake: Theory and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Satiation (the sensation of becoming full and stopping eating) and satiety (the state of remaining full and not eating), are important aspects of appetite control. With current concerns about the rising rates of obesity, there is interest in understanding how the human appetite is regulated and how it might be affected by the foods we consume, along with other cultural and environmental factors. The contributors provide a concise and authoritative overview of these areas. Part one introduces the concepts of satiation and satiety and discusses how these concepts can be quantified. Chapters in part two focus on biological factors of satiation and satiety including the genetics and peripheral mechanisms of satiation and satiety. The third section explores food composition factors including the impact of energy density, portion size, protein, fats, carbohydrates and functional foods on satiation and satiety, while part four discuss hedonic, cultural and environmental factors of satiation and satiety and highlight the importance of the daily intake pattern and sensory specific influences. Finally, the conclusion reviews public health implications and evaluates consumer understanding of satiation and satiety and related health claims. Further chapters explain the importance of satiation and satiety for weight regulation, the low satiety phenotype, satiation and satiety in obesity, and bringing satiety to the market through commercial foods. "Satiation, satiety and the control of food intake addresses various aspects of the rich investigation of satiation and satiety mechanisms that have developed over the past decades. A chapter is devoted to the various methods that have been used in scientific studies to quantify satiation and satiety in animal and human research. In part two, biological factors affecting satiation and satiety are discussed. Various peripheral manifestations of satiation and satiety are described and the influences of genetics and metabolism are developed. The large body of literature bearing on food-associated influences is presented in part three, addressing the contributions of macronutrients and energy load. The specific influence of the physical state of ingested substances (liquid or solid), the impact of portion size and the potential benefits of 'functional' agents on satiation and satiety are discussed in different contributions. In part four the important impact of sensory and hedonic aspects is developed, as well as various behavioural influences that affect satiation and satiety in human societies. The expression of satiation and satiety in free-living persons is presented in one chapter. Finally, part five explores public health implications. Chapters address the importance of satiation and satiety for weight regulation, satiation and satiety in obesity and the low-satiety phenotype, consideration of satiety in the commercial food market and consumers' understanding of satiety-related health claims"--Publisher's description With growing concerns about the rising incidence of obesity, there is interest in understanding how the human appetite contributes to energy balance and how it might be affected by the foods we consume, as well as other cultural and environmental factors. Satiation, satiety and the control of food intake provides a concise and authoritative overview of these areas. Part one introduces the concepts of satiation and satiety and discusses how these concepts can be quantified. Chapters in part two focus on biological factors of satiation and satiety before part three moves on to explore food composition factors. Chapters in part four discuss hedonic, cultural and environmental factors of satiation and satiety. Finally, part five explores public health implications and evaluates consumer understanding of satiation and satiety and related health claims.

• Provides a concise and authoritative overview of appetite regulation
• Focuses on the effects of biological factors, food composition and hedonic, cultural and environmental factors affecting appetite control
• Discusses implications for public health

Pt. I. Introductory issues Satiation, satiety: concepts and organisation of behaviour Quantifying satiation and satiety Pt. II. Biological factors Peripheral mechanisms of satiation and satiety control Genetics of satiety Metabolism and satiety Pt. III. Food composition factors Impact of energy density and portion size on satiation and satiety Protein and satiety Fats and satiety Carbohydrates and satiety Satiation, satiety: the puzzle of solids and liquids Functional foods, satiation and satiety Pt. IV. Hedonic, cultural and environmental factors Hedonics, satiation and satiety Satiation, satiety and the daily intake pattern Sensory-specific satiation and satiety Pt. V. Public health implications The low satiety phenotype Satiation and satiety in obesity Bringing satiety to the market through commercial foods: technology, product development and claims Consumer understanding of satiation, satiety and related health claims How important are satiation and satiety for weight regulation? The control of eating: is there any function for satiation and satiety? With growing concerns about the rising incidence of obesity, there is interest in understanding how the human appetite contributes to energy balance and how it might be affected by the foods we consume, as well as other cultural and environmental factors. This book provides a concise and authoritative overview of these areas.