Document Type : Original Article
Food Security Research Center, Students' Research Committee, School of Nutrition and Food Science, University of Medical Sciences, Isfahan, Iran
Endocrine and Metabolism Research Center, Integrative Functional Gastroenterology Research Center, Department of Biostatistics and Epidemiology, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran
Integrative Functional Gastroenterology Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
Measuring the satiety index of food components has not been done in Iran yet. The aim of this study was to determine the satiety index (SI) of low-fat yogurt among healthy normal-weight adults in Isfahan. This semi-experimental study was conducted on 30 healthy normal-weight adults for two consecutive days. In the first day, each participant consumed 90 grams white bread and in the second day 526 grams low-fat yogurt (1.5% fat) within 15 minutes. We evaluated the satiety of low-fat yogurt and white bread based on VAS and LIKERT scales. Anthropometric indices were measured. Food intakes, physical activity in the night before each test, hunger and palatability of each food were evaluated by food record, physical activity record, Three-Factor Eating Questionnaire (TFEQ), respectively. The satiety index of low-fat yogurt was 136.66±1.46 compared to white bread (with SI of 100). The changes of satiety 120 minutes after consumption of white bread and low-fat yogurt were not significant based on the VAS scale, but according to the LIKERT scale low-fat yogurt changes showed a significant increase (mean changes=1.60±0.43 (SD)) (P=0.03). The hunger of people was equal to 1.66 units. The satiety index of low-fat yogurt in normal-weight Isfahanian adults was higher compared to white bread; suggesting higher satiety for low-fat yogurt than white bread. According to the LIKERT scale, 120 minutes after consumption of low-fat yogurt, satiety showed a significant increase. The applied method in this study is suggested to be used for determination of SI of other foods in the Iranian population.
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