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Soups increase satiety through delayed gastric emptying yet increased glycaemic response

Clegg, M. E., Ranawana, V., Shafat, A. and Henry, C. J. (2013) Soups increase satiety through delayed gastric emptying yet increased glycaemic response. European Journal of Clinical Nutrition, 67 (1). pp. 8-11. ISSN 0954-3007

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To link to this item DOI: 10.1038/ejcn.2012.152

Abstract/Summary

BACKGROUND/OBJECTIVES: Previous studies have demonstrated the satiating properties of soups compared with solids; however, the mechanisms controlling soup-induced satiety are unknown. This study aimed to understand the physiological mechanisms causing soup to be more satiating. SUBJECTS/METHODS: A total of 12 volunteers were tested on three occasions after a solid meal, chunky soup or smooth soup test meal for gastric emptying (GE) using the sodium [1-(1)(3)C] acetate breath test, satiety using visual analog scales (VAS) and glycaemic response (GR) using finger prick blood samples. RESULTS: There was a significant difference in GE half-time (P=0.022) and GE ascension time (P=0.018), with the longest GE times for the smooth soup and the shortest for the solid meal. The GR area under the curve was significantly different between meals (P=0.040). The smooth soup had the greatest GR (87.0 +/- 49.5 mmol/l/min), followed by the chunky soup (65.4 +/- 48.0 mmol/l/min), with the solid meal having the lowest GR (61.6 +/- 36.8 mmol/l/min). Volunteers were fuller after the smooth soup compared with solid meal (P=0.034). CONCLUSIONS: The smooth soup induced greater fullness compared with the solid meal because of a combination of delayed GE leading to feelings of gastric distension and rapid accessibility of nutrients causing a greater glycaemic response.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
ID Code:80400
Publisher:Nature Publishing Group

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