Department of Experimental Psychology, University of Liverpool, Eleanor Rathbone Building', Liverpool L69 7ZA, UK.
Proc Nutr Soc. 2012 May;71(2):350-62. doi: 10.1017/S0029665112000134. Epub 2012 Mar 8.
The current review considers satiety-based approaches to weight management in the context of health claims. Health benefits, defined as beneficial physiological effects, are what the European Food Safety Authority bases their recommendations on for claim approval. The literature demonstrates that foods that target within-meal satiation and post-meal satiety provide a plausible approach to weight management. However, few ingredient types tested produce the sustainable and enduring effects on appetite accompanied by the necessary reductions in energy intake required to claim satiety/reduction in hunger as a health benefit. Proteins, fibre types, novel oils and carbohydrates resistant to digestion all have the potential to produce beneficial short-term changes in appetite (proof-of-concept). The challenge remains to demonstrate their enduring effects on appetite and energy intake, as well as the health and consumer benefits such effects provide in terms of optimising successful weight management. Currently, the benefits of satiety-enhancing ingredients to both consumers and their health are under researched. It is possible that such ingredients help consumers gain control over their eating behaviour and may also help reduce the negative psychological impact of dieting and the physiological consequences of energy restriction that ultimately undermine weight management. In conclusion, industry needs to demonstrate that a satiety-based approach to weight management, based on single-manipulated food items, is sufficient to help consumers resist the situational and personal factors that drive overconsumption. Nonetheless, we possess the methodological tools, which when employed in appropriate designs, are sufficient to support health claims.
本综述考虑了基于饱腹感的体重管理方法在健康声称方面的应用。欧洲食品安全局（EFSA）基于健康益处的定义（即有益的生理效应）来批准声称。文献表明，针对餐内饱腹感和餐后饱腹感的食物是管理体重的一种可行方法。然而，很少有测试过的成分类型能够对食欲产生可持续和持久的影响，同时还需要相应减少能量摄入，才能声称具有饱腹感/减少饥饿感是一种健康益处。蛋白质、纤维类型、新型油脂和抗消化的碳水化合物都有可能在短期内对食欲产生有益的影响（概念验证）。目前的挑战仍然是证明它们对食欲和能量摄入的持久影响，以及这些影响在优化成功的体重管理方面所提供的健康和消费者益处。目前，对增强饱腹感的成分对消费者及其健康的益处研究还不够充分。这些成分可能有助于消费者控制自己的饮食行为，也可能有助于减轻节食带来的负面心理影响和能量限制带来的生理后果，而这些后果最终会破坏体重管理。总之，行业需要证明基于单一操纵食物的饱腹感方法足以帮助消费者抵抗导致过度消费的情境和个人因素。尽管如此，我们拥有足够的方法学工具，只要在适当的设计中使用，就足以支持健康声称。
