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Objective: The airn of this study was to produce a validated satiety index of common foods.

Design and subjects: Isoenergetic 1000 kJ (240 kcal) servings of 38 foods separated into six food categories (fruits, bakery products, snack foods, carbohydrate-rich foods, protein-rich foods, breakfast cereals) were fed to groups of 11–13 subjects. Satiety ratings were obtained every 15 min over 120 mín after which subjects were free to eat ad libitum from a standard range of foods and drinks. A satiety index (SI) score was calculated by dividing the area under the satiety response curve (AUC) for the test food by the group mean satiety AUC for white bread and multiplying by| 00. Thus, white bread had an SI score of 100% and the SI scores of the other foods were expressed as a percentage of white bread. Results: There were significant differences in satiety both within and between the six food categories. The highest SI score …