![]() Potential subjects who met these initial criteria came to the laboratory to complete additional materials. Only subjects who reported liking apples, applesauce, and apple juice, and who were willing to consume these foods and drinks, were eligible. ![]() ![]() Individuals who responded to the advertisements were interviewed by telephone to ensure that they met the following criteria: 18–45 years of age, not taking medications that are known to affect appetite or food intake, non-smokers, regularly consume three meals a day, not dieting to gain or lose weight, not athletes in training, and free from food allergies and food restrictions. Subjects for this study were recruited from a university community by informational flyers, electronic mailing lists, and newspaper advertisements. To separate the effect of food form from that of fiber content, we tested both apple juice with added pectin (to match the level of fiber in the apple and applesauce) and juice without pectin (to match the commercially available product). The preloads included apple (peeled segments), applesauce, apple juice, and apple juice with added fiber. Thus, in this study we tested the effect on satiety and meal energy intake of consuming low-energy-dense fruit preloads that were matched for energy content, weight, energy density, and fiber content. Previous research has demonstrated that satiety is enhanced by eating low-energy-dense foods such as soup or salad at the start of a meal ( Flood & Rolls, 2007 Rolls, Roe, et al., 2004). Therefore, one aim of the present study was to expand upon the findings of these previous studies in order to determine whether food served in different forms affects satiety and energy intake independent of variations in energy density or fiber content.Īnother aim of this study was to determine whether consumption of fruit, which is low in energy density, affects satiety and energy intake at a meal. ![]() In addition, previous studies matched the foods on some of the parameters that could influence satiety, such as weight ( Bolton et al., 1981 Haber et al., 1977) or energy content ( Mattes, 2005), but not on other variables that have been shown to affect satiety, such as energy density ( Rolls, Roe, & Meengs, 2004) and fiber content ( Burton-Freeman, 2000 Howarth, Saltzman, & Roberts, 2001). Thus, there is little data on how differences in satiety ratings due to the form of fruit affect energy intake at a meal. In these studies, satiety was assessed using rating scales in one case, subsequent intake was also assessed by food diaries ( Mattes, 2005). Fruit is particularly useful for investigating the effects of food form on satiety, because it is frequently consumed as part of a meal, and is readily available in different forms (solid, pureed, and juice).Ī few studies have found that consuming fruit (apples, oranges, and grapes) leads to a greater reduction in hunger ratings than consuming the same amount of fruit juice ( Bolton et al., 1981 Haber et al., 1977 Mattes, 2005). While the literature on this topic is inconclusive ( Bolton, Heaton, & Burroughs, 1981 DiMeglio & Mattes, 2000 Haber, Heaton, Murphy, & Burroughs, 1977 Kissileff, Gruss, Thornton, & Jordan, 1984 Rolls, Fedoroff, Guthrie, & Laster, 1990), several studies have suggested that solid foods have a greater effect on satiety than liquids consumed as beverages ( Bolton et al., 1981 DiMeglio & Mattes, 2000 Haber et al., 1977). One strategy that may affect energy intake is changing the form in which food is consumed (solid, pureed, or liquid). Identifying strategies to reduce energy intake and enhance satiety at meals is important for effective weight management. These results suggest that solid fruit affects satiety more than pureed fruit or juice, and that eating fruit at the start of a meal can reduce energy intake. Adding naturally occurring levels of fiber to juice did not enhance satiety. Overall, whole apple increased satiety more than applesauce or apple juice. Results showed that eating apple reduced lunch energy intake (preload + test meal) by 15% (187 ± 36 kcal ) compared to control ( p applesauce > both juices > control). Once a week for 5 weeks, 58 adults consumed one of four preloads (266 g 125 kcal ), or no preload (control), followed by a test meal consumed ad libitum 15 min later. Preloads were matched for weight, energy content, energy density, and ingestion rate. This study tested how consuming preloads of apples in different forms prior to a meal (apple, applesauce, and apple juice with and without added fiber) influences satiety and energy intake at meal. Consuming whole fruit reduces ratings of satiety more than fruit juice, but little is known about the effects of different forms of fruit on subsequent energy intake.
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