Physiological control of satiety.

A new review from CCFRA discusses the many factors that promote or affect satiety and satiation in humans, and the complex interactions between them.

The food industry is being put under increasing pressure to provide foods which can effectively help with weight reduction and management. In order for a food company to develop effective products they need to have an understanding of the control of appetite and the effect of different food characteristics on appetite. This review (A review of ingredients, physiological mechanisms and measurements involved in the enhancement of satiation - Review No. 60 - 2008) discusses how different foods and ingredients can affect satiety and therefore subsequent energy intake. It also reviews ways of measuring satiety in human feeding trials. It provides information to the food industry about how food products can be formulated to maximise satiety and gives an insight into how satiety and the satiating effects of these food products can be measured.

Contact CCFRA on tel 01386 842225 or visit www.campden.co.uk