Previous research has suggested that sensory characteristics of a drink modify the acute
satiating effects of its nutrients, with enhanced satiety being evident when a high-energy …

Dietary fibres, particularly viscous fibres appear to be more effective for appetite control
(reduce subjective appetite, energy intake and/or body weight). Three types of viscous …

Objectives We investigated a low-glycemic index (GI), minimally refined brown sugar
(MRBS) that retains a consistent amount of antioxidant polyphenols. This study aimed to …

Dietary fibers can be fermented in the colon, resulting in production of short-chain fatty acids
(SCFA) and secretion of satiety-related peptides. Fermentation characteristics (fermentation …

This study aimed to investigate factors associated with weight management, especially
whether satiety value of food as a part of a weight‐maintenance diet would affect self …

Prader–Willi syndrome (PWS) is a rare genetic disorder characterized by a wide range of
clinical manifestations, including obesity, hyperphagia, and behavioral problems …

The aim of this review was to examine:(1) the ability of cholecystokinin (CCK) or analogues
of CCK to influence satiation and changes in body weight generally and (2) the efficacy of …

Introduction: Subjective feelings of appetite are measured using visual analogue scales
(VAS) in controlled trials. However, the methods used to analyze VAS during the Satiation …

It is widely assumed that people with obesity have several common eating patterns,
including breakfast skipping, eating during the night and high fast-food consumption …

Absolute energy from fats and carbohydrates and the proportion of carbohydrates in the food
supply have increased over 50 years. Dietary energy density (ED) is primarily decreased by …