Satiety value is the degree at which food gives a human the feeling of satiety per calorie. The concept of the Satiety Value and Satiety Index was developed by Australian researcher and doctor, Susanna Holt. Highest satiety value is expected when the food that remains in the stomach for a longer period produces greatest functional activity of the organ.
Foods with the most satiation per calorie are often: high in certain proteinase inhibitors that suppress appetite - e.g. potatoes solid (which takes longer to digest than liquid foods, though liquids have high satiety for a short period)
The protein leverage hypothesis posits that human beings will prioritize the consumption of protein in food over other dietary components, and will eat until protein needs have been met, regardless of energy content, thus leading of over-consumption of foodstuffs when their protein content is low.
Sugar-sweetened beverages showed lower satiety compared to isocaloric semi-skimmed milk.
Alcoholic beverages tend to have a lower satiety per calorie.
Fruit juice with and without pulp was shown to result in lower satiety than comparable amounts of fruits.
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See also
A calorie is a calorie Energy homeostasis Expected satiety Gastric inhibitory polypeptide Ghrelin Glucagon-like peptide-1 (GLP-1) Incretin Protein leverage hypothesis Polyphagia Sugary drink tax Visual analogue scale Weight gain
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