Satiation, satiety and the control of food intake: Theory and practice

Satiation (the sensation of becoming full and stopping eating) and satiety (the state of remaining full and not eating), are important aspects of appetite control. With current concerns about the rising rates of obesity, there is interest in understanding how the human appetite is regulated and how it might be affected by the foods we consume, along with other cultural and environmental factors. The contributors provide a concise and authoritative overview of these areas.
Part one introduces the concepts of satiation and satiety and discusses how these concepts can be quantified. Chapters in part two focus on biological factors of satiation and satiety including the genetics and peripheral mechanisms of satiation and satiety. The third section explores food composition factors including the impact of energy density, portion size, protein, fats, carbohydrates and functional foods on satiation and satiety, while part four discuss hedonic, cultural and environmental factors of satiation and satiety and highlight the importance of the daily intake pattern and sensory specific influences. Finally, the conclusion reviews public health implications and evaluates consumer understanding of satiation and satiety and related health claims. Further chapters explain the importance of satiation and satiety for weight regulation, the low satiety phenotype, satiation and satiety in obesity, and bringing satiety to the market through commercial foods.