Designing Macronutrient Ingredients for Enhanced Satiety
Obesity is a huge public health problem in the United States and it is reaching epidemic proportions in other parts of the world. One remedy may lie in the application of satiety-enhancing ingredients. Session 053 “Designing macronutrient ingredients for enhanced satiety” on Sunday afternoon, July 18, at 1:30–3:00 p.m. in Room S501ab will review key terms and definitions of relevance for conducting clinical research studies of satiety-enhancing ingredients. Two key physiologic processes—satiation and satiety—will be defined. Key clinical design challenges will be described from two perspectives: “proof of concept” studies and studies to support structure/function claims. Furthermore, an overview of physiological mechanisms will be described, with an emphasis on how macronutrients interact with and in the gastrointestinal tract.
The symposium will address four macronutrient-based approaches: 1) fibers, including resistant starch; 2) food gums and hydrocolloids; 3) lipid-based ingredients; and 4) protein-based ingredients. Relevant clinical studies will be critiqued with an emphasis on specific ingredient modifications designed to enhance satiety.