Dieta rica em fibra promove efeitos metabólicos, hormonais e de saciedade em mulheres obesas com restrição calórica de curto prazo / High-fiber diet promotes metabolic, hormonal, and satiety effects in obese women on a short-term caloric restriction

ABSTRACT Background: Several mechanisms, including excessive hunger, account for patients' difficulties in maintaining weight loss and dietary changes after caloric restriction. Objective: To evaluate the effect of short-term high-fiber calorie-restricted diet in appetite-regulating hormones, and hunger and satiety sensations in women with obesity. Methds: In a randomized controlled trial study, thirty women with body mass index (BMI) higher than 30 kg/m2, and aged from 20 to 50 years were hospitalized following a calorie-restricted diet (1000 kcal/day) for three days. The experimental group (n=15) received high-fiber diet and the control group (n=15), conventional diet. Body weight, BMI, resting energy expenditure (REE), acylated and total ghrelin, leptin, insulin and glucose, and hunger and satiety sensations were evaluated. Linear regression models with mixed effects (fixed and random effects) helped to assess the variables between the two groups and within the groups. Results: Body weight and BMI decreased in both the experimental and control groups (P<0.001). After the high-fiber diet, postprandial acylated ghrelin (P=0.04), glucose (P<0.001), insulin (P=0.04), and leptin (P=0.03) levels as well as the HOMA-IR index (P=0.01) decreased, whereas satiety improved (P=0.02). Obese women that followed the conventional diet had increased body fat percentage (P=0.04) and lower REE (P=0.02). The two diets did not differ in terms of hunger sensation. Conclusion: A short-term high-fiber diet improves satiety sensations and metabolic parameters while suppressing postprandial acylated ghrelin (60 minutes) and maintaining the resting energy expenditure.

RESUMO Contexto: Vários mecanismos, incluindo a fome excessiva, são responsáveis pelas dificuldades dos pacientes em manter a perda de peso e mudanças na dieta após a restrição calórica. Objetivo: Avaliar o efeito da dieta de curta duração rica em fibras e com restrição calórica nos hormônios reguladores do apetite e nas sensações de fome e saciedade em mulheres com obesidade. Métodos: Em um estudo randomizado controlado, 30 mulheres com índice de massa corporal (IMC) superior a 30 kg/m2 e com idade entre 20 e 50 anos foram hospitalizadas seguindo dieta com restrição calórica (1000 kcal/dia) por 3 dias. O grupo experimental (n=15) recebeu dieta rica em fibras e o grupo controle (n=15), dieta convencional. Foram avaliados peso corporal, IMC, gasto energético de repouso (GER), grelina acilada e total, leptina, insulina e glicose e sensações de fome e saciedade. Modelos de regressão linear com efeitos mistos (efeitos fixos e aleatórios) ajudaram a avaliar as variáveis entre os dois grupos e dentro dos grupos. Resultados: O peso corporal e o IMC diminuíram tanto no grupo experimental quanto no controle (P<0,001). Após a dieta rica em fibras, os níveis de grelina acilada pós-prandial (P=0,04), glicose (P<0,001), insulina (P=0,04) e leptina (P=0,03), bem como o índice HOMA-IR (P=0,01) diminuiu, enquanto a saciedade melhorou (P=0,02). Mulheres obesas que seguiram a dieta convencional apresentaram aumento do percentual de gordura corporal (P=0,04) e menor GER (P=0,02). As duas dietas não diferiram em termos de sensação de fome. Conclusão: Uma dieta rica em fibras de curto prazo melhora as sensações de saciedade e os parâmetros metabólicos, suprimindo a grelina acilada pós-prandial (60 minutos) e mantendo o gasto energético de repouso.

Harina de cáscara de zanahorias como ingrediente en la elaboración de galletas

En el presente estudio se evalúa la incorporación de cáscaras de zanahoria como ingrediente en galletas en diferentes concentraciones, de esta manera se pueden disminuir los desperdicios además de aprovechar nutrientes, compuestos bioactivos y fibra dietética de las cáscaras. Se recolectaron cáscaras de zanahorias, se lavaron, deshidrataron a 60°C por 24 horas y posteriormente de molieron finamente para obtener harina de cáscara de zanahoria (HCZ). Se desarrollaron galletas con la incorporación de 0, 5, 10 y 20% de HCZ en reemplazo de harina (Muestras CZ0, CZ5, CZ10 y CZ20 respectivamente). Se evaluó la preferencia y aceptabilidad sensorial de las muestras de galletas, mediante prueba de ordenamiento y escala hedónica de 9 puntos por parámetros (apariencia, color, aroma, sabor, textura, aceptabilidad general) respectivamente. También se evaluó la saciedad producida por su consumo mediante "Cociente de Saciedad" (CS) que utiliza la Escala Visual Análoga (EVA) para cuantificar el estado de saciedad en diferentes tiempos. Se determinó el contenido de fibra dietética (FD) en la HCZ y en las muestras de galletas por método enzimático-gravimétrico. Los resultados demostraron que la muestra CZ20 logró la primera preferencia sensorial y la mayor aceptabilidad sensorial en forma significativa (p<0.05). La incorporación de HCZ en galletas produjo aumento del contenido de fibra dietética y del CS. En base a los resultados obtenidos se concluyó que la mejor opción resultó ser la galleta con 20% de HCZ, ya que sensorialmente es la de mayor preferencia y de mayor aceptabilidad, contiene más fibra dietética y provoca más saciedad.

In the present study, the incorporation of carrot peels as an ingredient in cookies in different concentrations is evaluated, in this way, waste can be reduced in addition to taking advantage of nutrients, bioactive compounds, and dietary fiber from the peels. Carrot peels were collected, washed, dehydrated at 60°C for 24 hours, and then finely ground to obtain carrot peel flour (CPF). Cookies were developed with the incorporation of 0, 5, 10, and 20% of CPF in replacement of flour (Samples CZ0, CZ5, CZ10, and CZ20 respectively). The preference and sensory acceptability of the cookies samples were evaluated using an an-Ranking test and a 9-point Hedonic Scale by parameters (appearance, color, aroma, flavor, texture, general acceptability) respectively. The satiety produced by its consumption was also evaluated through the "Satiety Quotient" (SQ) which uses the Visual Analog Scale (VAS) to quantify the state of satiety at different times. The dietary fiber (DF) content in the CPF and in the cookies samples was determined by the enzymatic-gravimetric method. The results showed that the CZ20 sample achieved the first sensory preference and the highest sensory acceptability in a significant way (p<0.05). The incorporation of CPF in cookies produced an increase in the content of dietary fiber and SQ. Based on the results obtained, it was concluded that the best option turned out to be the cookie with 20% CPF, since sensorially it is the most preferred and most acceptable, contains more dietary fiber and causes more satiety than the other samples.

Por trás da leptina: uma revisão de literatura / Behind the leptin: a literature review / Detrás de leptin: una revisión de la literatura

A obesidade é uma doença crônica, multifatorial, que afeta todas as idades e classes sociais. Esta comorbidade tem avançado em decorrência de diversos fatores e sua prevalência está ancorada em diferentes dimensões como as biológicas, sociais, históricas, comportamentais, saúde pública e política. O presente estudo tem como objetivo caracterizar o gene da leptina, seu produto e de seus receptores, assim como os mecanismos que corroboram com o desenvolvimento da obesidade e seu envolvimento com distúrbios alimentares. A leptina é uma proteína secretada principalmente nos adipócitos, ela reduz o apetite por meio da inibição da formação de neuropeptídeos relacionados ao apetite, como o neuropeptídeo Y e eleva a expressão de neuropeptídeos anorexígenos, como o hormônio liberador de corticotropina, por isso que os altos níveis de leptina reduzem a ingestão alimentar, em contraste com os níveis baixos que induzem hiperfagia. Como a leptina realiza o controle da saciedade e regulação do gasto energético, o indivíduo com disfunção neste gene não desenvolve essa função corretamente. Isso se deve aos SNPs, que de acordo com estudos aumentam a susceptibilidade à obesidade. Além do mais, a leptina pode estar envolvida com processo patológico de alguns distúrbios alimentares, predispondo o paciente às condições como anorexia nervosa e bulimia.

Obesity is a chronic, multifactorial disease that affects all ages and social classes. This comorbidity has advanced as a result of several factors and its prevalence is anchored in different dimensions such as biological, social, historical, behavioral, public health and political. The present study aims to characterize the leptin gene, its product and its receptors, as well as the mechanisms that corroborate the development of obesity and its involvement with eating disorders. Leptin is a protein secreted mainly in adipocytes, it reduces appetite by inhibiting the formation of appetite-related neuropeptides such as neuropeptide Y and elevates the expression of anorexic neuropeptides such as corticotropin-releasing hormone, so high levels of leptin reduce dietary intake, in contrast to low levels that induce hyperphagia. As leptin performs satiety control and regulation of energy expenditure, the individual with dysfunction in this gene does not develop this function properly. This is due to SNPs, which according to studies increase susceptibility to obesity. Furthermore, leptin may be involved with the pathological process of some eating disorders, predisposing the patient to conditions such as anorexia nervosa and bulimia.

La obesidad es una enfermedad crónica multifactorial que afecta a todas las edades y clases sociales. Esta comorbilidad ha avanzado como resultado de diversos factores y su prevalencia está anclada en diferentes dimensiones, como la biológica, la social, la histórica, la conductual, la salud pública y la política. El objetivo de este estudio es caracterizar el gen de la leptina, su producto y sus receptores, así como los mecanismos que corroboran el desarrollo de la obesidad y su participación en los trastornos alimentarios. La leptina es una proteína secretada principalmente en los adipocitos, reduce el apetito inhibiendo la formación de neuropéptidos relacionados con el apetito, como el neuropéptido Y y eleva la expresión de neuropéptidos anorexógenos, como la hormona que libera la corticotropina, razón por la cual los altos niveles de leptina reducen la ingesta dietética, en contraste con los bajos niveles inducir hiperagia. Como la leptina lleva a cabo el control de la saciedad y la regulación del gasto energético, el individuo con disfunción en este gen no desarrolla esta función correctamente. Esto se debe a los SNP, que según los estudios aumentan la susceptibilidad a la obesidad. Además, la leptina puede estar implicada en el proceso patológico de algunos trastornos alimentarios, predisponiéndose al paciente a condiciones tales como anorexia nerviosa y bulimia.

Effect of Two Different Meal Compositions on 1-hour Plasma Ghrelin Levels in Young Men

@#Introduction: Calorie restriction is the main strategy for loosing body weight in obese individuals. However, persistence to this strategy is a major challenge. Ghrelin, a hormone that influences an individual to consume food by modulating the feelings of hunger. This effect may be influenced by the % fat composition of a meal. Materials and Methods: Twelve young male participants with normal BMI, were administered in random order one of 2 isocaloric meals after an overnight fast. The 2 meals contained either 31 or 52% fat. After a 7 day gap, cross-over of the participants was carried out and they consumed the other meal similarly. Ghrelin levels were measured after fasting and 1 hour after diet consumption. An appetite rating on a visual analogue scale (VAS) was used to measure perceived hunger and satiety before and after the meal. Results: When compared to the baseline values, an average of 34% and 20% decrease in ghrelin levels were noted after the high-fat meal (p<0.025), and low-fat meal respectively. Analysis of the VAS showed that feelings of hunger decreased, while feelings of satiety increased after the meal, however there was no difference between the two meals. Conclusion: Thus, within this study group, though the feelings of hunger and satiety was comparable, consumption of isocaloric high fat caused ghrelin levels to decrease within one hour post meal. This shows that manipulation of % fat of the diet can achieve lower post-meal ghrelin levels.

Effect of chewing behavior modification on food intake, appetite and satiety-related hormones: A Systematic Review

Purpose: Obesity has become a growing public health issue worldwide. Studies have shown that eating rate is one of the most important factors to consider in the strategies to prevent and/or treat obesity. Eating rate can be reduced through different strategies, such as an increase in oro-sensory exposure, the modification of food texture, and an increase in the number of chewing cycles. The aim of this systematic review was to analyze the available evidence regarding the effect of chewing behavior modification on the parameters that contribute to obesity. Methods: A systematic search was done on the electronic databases Pubmed, Cochrane Central Register of Controlled Trials, and Scopus, using the terms "mastication", "chewing", "chewing speed", "prolonged chewing", "number of chews", "masticatory cycles" "satiety" "satiety response" "appetite", "appetite regulation", "nutritional status" and "obesity". Results: A total of 23 intervention studies were selected that intervened in the participants' chewing behavior, either by reducing the eating rate, increasing oro-sensory exposure, food hardness or the number of chewing cycles. In most studies these interventions were effective at reducing food intake, subjective appetite and improving the plasma levels of satiety-related hormones and metabolites; moreover, they reduced body mass index in the long term. Conclusion: The currently available evidence seems to indicate that modifications to chewing behavior can bring with it a myriad of benefits for the treatment of obesity.

Propósito: La obesidad se ha convertido en un problema de salud pública creciente a nivel mundial. Investigaciones han demostrado que la tasa de ingesta es uno de los factores importantes a considerar en las estrategias para prevenir o tratar la obesidad. La tasa de ingesta puede reducirse a través de diferentes estrategias; el aumento de la exposición oro-sensorial, la modificación de la textura de los alimentos y el aumento en el número de ciclos masticatorios. El objetivo de esta revisión sistemática fue analizar la evidencia disponible sobre el efecto de la modificación de la conducta masticatoria sobre los parámetros que contribuyen a la obesidad. Métodos: Se realizó una búsqueda sistemática en las bases de datos electrónicas Pubmed, Cochrane Central Register of Controlled Trials y Scopus, con los términos "mastication", "chewing", "chewing speed", "prolonged chewing", "number of chews", "masticatory cycles" "satiety" "satiety response" "appetite", "appetite regulation", "nutritional status" y "obesity". Resultados: Se seleccionaron 23 estudios que intervenían en el comportamiento masticatorio de los participantes, ya sea reduciendo de la tasa de ingesta, aumentando la exposición oro-sensorial, dureza de los alimentos y número de ciclos masticatorios. Estas intervenciones resultaron ser efectivas para reducir la ingesta de alimentos, el apetito subjetivo y mejorar los niveles plasmáticos de las hormonas y metabolitos relacionados con la saciedad, además, a largo plazo, permitieron reducciones en el índice de masa corporal. Conclusión: La evidencia disponible actualmente parece señalar que las modificaciones en el comportamiento masticatorio pueden traer consigo múltiples beneficios para el tratamiento de la obesidad.

Análisis comparativo de la respuesta e índice glicémico, carga glicémica y saciedad de leche alta en proteínas y leche sin lactosa en sujetos sanos

RESUMEN Objetivo: Determinar el efecto del consumo de 3 tipos de leche de vaca (sin lactosa, alta en proteínas y estándar) sobre carga glicémica (CG), respuesta glicémica (RG) e índice glicémico (IG) y el nivel de saciedad en adultos sanos. Metodología: En 11 sujetos sanos se aplicó la metodología propuesta por la norma ISO 26642 para determinar índice glicémico. Se obtuvo muestra de sangre capilar a los 0, 30, 45, 60, 90 y 120 minutos. Se evaluó el nivel de hambre, saciedad y plenitud mediante escala visual análoga (EVA). El análisis estadístico se hizo mediante Test de Friedman, Wilcoxon, ajustado por Bonferroni o ANOVA de medidas repetidas. Significancia estadística con valor p0,05). Conclusión: Si bien la leche sin lactosa presentó un alto índice glicémico, ésta no afectó el nivel de saciedad. Por otro lado, la leche alta en proteínas y estándar tienen un bajo índice glicémico.

ABSTRACT Objective: To determine the effect of consumption of 3 types of cow's milk (lactose free, high in protein, and standard) on glycemic load (GL), glycemic response (GR) and glycemic index (GI) and the level of satiety in healthy adults. Methodology: Eleven healthy subjects participated. The methodology proposed by the ISO 26642 standard was applied to determine GI. Capillary blood sample was obtained at 0, 30, 45, 60, 90 and 120 minutes. The level of hunger, satiety and fullness were evaluated using a visual analog scale (VAS). Statistical analysis was done using the Friedman, Wilcoxon test, adjusted by Bonferroni or repeated measures ANOVA. Statistical significance was set as p0.05). Conclusion: Although lactose-free milk had a high GI, it did not affect satiety. On the other hand, high protein and standard milk have a low GI.

A ação dos polimorfismos de nucleotídeo único (SNPS) sobre o gene FTO, sua relevância e influência na obesidade: levantamento cienciométrico / The action of single nucleotide polymorphisms (snps) on the fto gene, its relevance and influence on obesity: scientometric survey

A obesidade é caracterizada pelo aumento excessivo da gordura corporal e está ligada ao estilo de vida, ao meio ambiente e a genética do indivíduo. O equilíbrio entre ingestão e gasto energético é controlado por mecanismos neurais, hormonais, químicos e genéticos. Estudos sugerem que o gene FTO (Fat mass and obesity associated) atua como regulador primário do acúmulo de gordura corporal, quando associado a SNPs (Single Nucleotide Polymorphism) específicos, predispõe à obesidade. O propósito deste trabalho foi verificar a produção científica, analisar e catalogar os estudos de polimorfismos no gene FTO associados à obesidade e suas comorbidades. A busca por publicações entre 2009 e 2018 foi realizada na base de dados SciELO com a palavra-chave "FTO". Foram encontrados 23 artigos originais dentro dos critérios da pesquisa que correlacionam o FTO à obesidade. O nome do autor principal, país, idioma, ano de publicação, título, objetivo, polimorfismo associado e os resultados dos estudos foram extraídos e organizados para facilitar a tabulação dos dados. Também foram pesquisados os números de citações de cada artigo, utilizando-se a plataforma Google Acadêmico. Embora o Brasil se encontre em primeiro lugar em produção científica para o gene FTO na base de dados prospectada, o número de artigos originais ainda é muito modesto. Assim, os resultados encontrados podem servir de subsídio no delineamento de novas pesquisas sobre os polimorfismos do gene FTO e as causas da obesidade.

Obesity is characterized by the excessive increase in body fat and is correlated to the lifestyle, environment, and also to the genetics of the individual. The balance between energy intake and expenditure is controlled by neural, hormonal, chemical, and genetic mechanisms. Studies suggest that the FTO (fat mass and obesity associated), a gene associated with fat mass, plays a role as a primary regulator of body fat buildup, when associated to specific Single Nucleotide Polymorphisms (SNPs), causing predisposition to obesity. This paper aimed at reviewing, analyzing, and cataloguing the studies on FTO gene polymorphisms associated with obesity and its comorbidities. The search was carried out in SciELO database, checking articles published between 2009 and 2018 using the keyword "FTO". Twenty-three original articles, matching the research criteria, correlating FTO either positively or negatively with obesity, were found. The main author's name, country, language, year of publication, title, objective, associated polymorphism, and the study results were extracted and organized to facilitate data tabulation. The citation numbers for each article were also searched by using the Google Scholar platform. Although Brazil ranks first in scientific production on the FTO gene in the surveyed database, the number of original articles is still very modest. Therefore, the results found in this paper may be used as a basis for the design of new research on the FTO gene polymorphisms and the causes of obesity.

Impacto de una intervención de educación prenatal en mujeres embarazadas para prevenir el sobrepeso en lactantes / Impact of a prenatal education intervention in pregnant women to prevent overweight in infants

Resumen Introducción: Durante los primeros 1000 días de vida se establece la base para la salud futura de un niño. Objetivo: Evaluar el impacto de una intervención educativa prenatal en mujeres embarazadas sobre el estado nutricional del hijo desde el nacimiento hasta los cuatro meses de edad. Métodos: Diseño cuasiexperimental de intervención con mujeres a partir de la semana 12 de gestación, asignadas aleatoriamente a un grupo de intervención (GI) para recibir cinco sesiones grupales y tres individuales sobre prácticas de alimentación y percepción materna del peso del hijo y de señales de hambre-saciedad; el grupo control (GC) recibió atención de rutina que incluía al menos tres consultas prenatales. Resultados: 30 mujeres conformaron cada grupo. Después de la intervención, las mujeres del GC practicaron menos lactancia materna exclusiva, fueron propensas a subestimar o sobrestimar el peso del hijo y percibieron con menor intensidad las señales de hambre-saciedad (p < 0.05). El 80 % de los lactantes del GI presentaron peso normal y 63 % de los niños del GC, una combinación de sobrepeso y obesidad (p < 0.05). Conclusiones: El programa de educación prenatal en mujeres embarazadas mostró un efecto significativo en el estado nutricional de los lactantes después de cuatro meses del nacimiento.

Abstract Introduction: During the first 1000 days of life is the basis for a child‘s future health established. Objective: To evaluate the impact of a prenatal educational intervention in pregnant women on the nutritional status of the child from birth to 4 months of age. Methods: Quasi-experimental intervention design in women with at least 12 weeks of gestation, who were randomly assigned to an intervention group (IG) to participate in five group and three individual sessions on feeding practices and maternal perception of the child’s weight and signals of hunger-satiety; the control group (CG) received routine care that included at least three prenatal consultations. Results: Thirty women were included in each group. After the intervention, women in the CG practiced less exclusive breastfeeding, were more likely to underestimate and overestimate the children’s weight, and perceived hunger-satiety signals with less intensity (p < 0.05). 80 % of the infants in the IG had normal weight, whereas 63 % of those in the CG had a combination of overweight and obesity (p < 0.05). Conclusions: The prenatal education program in pregnant women showed a significant effect on postnatal nutritional status of infants four months after birth.

Acute Strength Exercise Decreases Satiety by Modifying Blood Cytokines Levels in Physically Active Men

Abstract Aim: Exercise elicits adaptations in several physiological systems, such as the gastrointestinal tract. We evaluated the effects of an acute strength exercise (acute-SE) on gastric satiety and its correlation with creatinine kinase (CK), lactate, and plasma cytokine levels in humans. Methods: Anthropometric parameters, body composition, muscular strength, and satiety (drink test protocol) at rest and exercise were assessed. Results: In the squat, bench press, and T-bar row exercises, we observed a significant decrease (p<0.05) in muscular strength in the second, third, and fourth sets compared with that in the first set. Compared with rest, we observed a significant increase (p<0.05) in CK and lactate levels after acute-SE. In the drink test, acute-SE significantly increased (p <0.05) the total intake, calories ingested, and a total time of ingestion. Concerning cytokines, there was a significant increase (p<0.05) after acute-SE of IL-1β and IL-6 levels at the beginning of the test and a decrease in IL-6, -10, -13, and TNF-α levels after acute-SE at the end of the test (p<0.05). There was a correlation between CK, lactate, and total intake after acute-SE (p<0.05) as well as between IL-6, 13, TNF-α, and volume ingested in the last score of the drink test after acute-SE (p<0.05). Conclusion: Acute-SE decreases satiety associated with changes in lactate, CK, and plasma cytokine levels in healthy humans.

Fructanos tipo inulina: efecto en la microbiota intestinal, la obesidad y la saciedad / Inulin-type fructans: effect on gut microbiota, obesity and satiety

RESUMEN Fundamento: Los fructanos tipo inulina de cadena corta se nombran fructooligosacáridos (FOS) y son considerados prebióticos al beneficiar la salud del huésped. Objetivo: Analizar tres de los más importantes beneficios a la salud de los fructanos tipo inulina como prebióticos. Metodología: Se revisaron documentos publicados en diferentes bases de datos (PubMed, Medline, NCBI) en idioma inglés. Se escogieron los que aportaron datos sobre la influencia de los prebióticos en la microbiota intestinal, la obesidad y la saciedad. Se utilizó el método de análisis documental para evaluar los resultados de diferentes ensayos clínicos. Resultados: Se revisaron un total de 70 artículos, de los cuales se seleccionaron 49 que contenían ensayos clínicos controlados y evidencias sobre los efectos beneficiosos en la salud de los fructanos tipo inulina. Conclusiones: Los fructanos tipo inulina en general, y los fructooligosacáridos en particular, al ser fermentados en el tracto gastrointestinal producen ácidos grasos de cadena corta; estos productos de la fermentación favorecen el desarrollo de microorganismos beneficiosos en detrimento de otros perjudiciales. De igual forma los ácidos grasos de cadena corta pueden regular el metabolismo de los lípidos y la sensación de saciedad.

ABSTRACT Background: Short-chain inulin-type fructans (ITF) are named fructooligosaccharides (FOS) and considered prebiotics to benefit the health of the host. Objective: To analyze three of the most important health benefits of inulin-type fructans as prebiotics. Methodology: Documents published in different databases (PubMed, Medline, NCBI) in English were reviewed. Those which provided data on the influence of prebiotics on the gut microbiota, obesity and satiety were chosen. The documentary analysis method was used to evaluate the results of different clinical trials. Results: A total of 70 articles were reviewed, of which 49 were selected and contained controlled clinical trials and evidence of the beneficial health effects of inulin-type fructans. Conclusions: Inulin-type fructans in general, and fructooligosaccharides (FOS) in particular, when fermented in the gastrointestinal tract produce short-chain fatty acids (SCFA); these fermentation products favor the development of beneficial microorganisms to the detriment of other harmful ones. Similarly, short chain fatty acids can regulate lipid metabolism and satiety.

Effects of a high-fat diet on behavioral eating patterns / Efeitos de uma dieta com alto conteúdo de gordura sobre padrões comportamentais alimentares / Efectos de una dieta con alto contenido de grasas sobre patrones conductuales alimentarios

Abstract Excessive consumption of high-fat food has been associated with increased prevalence of obesity. The physiological and metabolic effects of high-fat diets have been extensively studied. Nevertheless, the behavioral mechanisms associated with the development of obesity induced by consumption of these diets has been less explored. Therefore, the aim of the present study was to characterize the changes in the behavioral feeding patterns produced by the consumption of a high-fat diet during 10 days. Male Wistar rats with free access to food were assigned to one of two groups, and for 10 days, they had access to a high-fat diet (45 % calories from fat) or to a standard diet. Detailed analysis of feeding behavior was performed on days 1, 5 and 10 at the beginning of the dark period. The results showed that subjects exposed to the high-fat diet accumulated more body fat and showed increased feeding efficiency, in absence of excessive body weight increase or alterations in the behavioral satiety sequence pattern. These findings suggest that exposure to high-fat diets may produce behavioral changes before excessive gain of body weight occurs, primarily affecting control mechanisms of feeding efficiency.

Resumo O consumo excessivo de alimentos com alto conteúdo de gordura tem sido associado com o aumento da obesidade. Os efeitos fisiológicos e metabólicos do consumo de dietas altas em gordura têm sido estudados extensamente, contudo os mecanismos comportamentais relacionados com o desenvolvimento da obesidade pelo consumo dessas dietas têm-se explorado em menor medida. Portanto, o objetivo deste estudo foi caracterizar as mudanças nos padrões comportamentais da alimentação produzidas pelo consumo de uma dieta alta em gordura durante dez dias. Utilizaram-se ratos de laboratório macho Wistar, com acesso livre ao alimento, designados a um de dois grupos, e durante dez dias estiveram sob uma dieta alta em gordura (45 % de calorias provenientes de gorduras) ou uma dieta padrão de laboratório. Nos dias 1, 5 e 10, realizou-se uma análise detalhada do comportamento alimentar ao início do período de escuridão. Os resultados mostraram que os sujeitos expostos à dieta alta em gordura acumularam mais gordura corporal e tiveram maior eficiência da alimentação do que o outro grupo, sem aumento do peso corporal nem alterações do padrão da sequência de saciedade comportamental. Isso sugere que a exposição a dietas com alto conteúdo de gordura pode produzir mudanças comportamentais antes de apresentar um ganho de peso excessivo, o que afeta principalmente os mecanismos de controle de eficiência alimentar.

Resumen El consumo excesivo de alimentos con alto contenido de grasas se ha asociado con el incremento de la obesidad. Los efectos fisiológicos y metabólicos del consumo de dietas altas en grasa han sido estudiados extensamente; sin embargo, los mecanismos conductuales asociados al desarrollo de la obesidad por el consumo de estas dietas se han explorado en menor medida. Por tanto, el objetivo del presente estudio fue caracterizar los cambios en los patrones conductuales de la alimentación producidos por el consumo de una dieta alta en grasas durante diez días. Se utilizaron ratas macho Wistar con acceso libre al alimento, asignadas a uno de dos grupos, y durante diez días estuvieron bajo una dieta alta en grasa (45 % de calorías provenientes de grasas) o una dieta estándar de laboratorio. En los días 1, 5 y 10 se realizó un análisis detallado de la conducta alimentaria al inicio del periodo de oscuridad. Los resultados mostraron que los sujetos expuestos a la dieta alta en grasa acumularon más grasa corporal y tuvieron mayor eficiencia de la alimentación que el otro grupo, sin incremento del peso corporal ni alteraciones del patrón típico de la secuencia de saciedad conductual. Esto sugiere que la exposición a dietas con alto contenido de grasas puede producir cambios conductuales antes de que se presente una ganancia de peso excesivo, lo que afecta principalmente los mecanismos de control de eficiencia alimentaria.

Efecto sobre la saciedad de un desayuno hiperproteico versus uno normoproteico y consumo prospectivo de alimentos durante el día en mujeres adultas / Effect on the satiety of a hyperproteic breakfast versus a normoproteic one and prospective consumption of food during the day in adult women

Introducción: resultan altamente complejos los mecanismos para controlar hambre y saciedad. Seleccionar preparaciones/alimentos más saciógenos podría ser una estrategia útil para controlar peso corporal. Objetivo: evaluar el efecto sobre la saciedad de un desayuno hiperproteico (HP) versus normoproteico (NP) y el consumo prospectivo de alimentos Ad libitum durante el resto del día en mujeres adultas. Metodología: ensayo clínico cruzado en mujeres voluntarias sanas (30 a 70 años), residentes en Gran Buenos Aires sur (Julio-Agosto 2014). Se aleatorizaron 60 participantes para consumir desayuno HP y NP durante tres días consecutivos cada uno, actuando las mismas mujeres como casos y autocontroles. Ambos desayunos fueron similares en densidad energética (1,22 y 1,23 kcal/g, respectivamente) y grasas, variando la relación proteínas/ carbohidratos (Pr/C): HP (41 g proteínas; P/C: 3,72) y NP (7 g proteínas; Pr/C: 0,13). Diariamente se registró saciedad percibida a cada hora del momento de ingerido (4 mediciones), mediante escala tipo Likert unidimensional (1= sin ganas de comer a 5= con muchas ganas de comer). Se calculó consumo de energía y macronutrientes aportados por alimentos consumidos Ad libitum durante el resto del día, mediante programa SARA-versión 1.2.12; grado de aceptación mediante escala hedónica verbal de cinco puntos (1=nada a 5= muchísimo) y elección del tipo de desayuno para su consumo habitual. Análisis de datos por SPSS 19.0, presentándose estadísticas descriptivas para comparación de muestras relacionadas no paramétricas y prueba de Wilcoxon, considerando nivel significativo p < 0,05. Resultados: edad media: 41 (DS=11,1) años. IMC: 25,8 (DS=7,4) kg/m². Fue mayor la aceptabilidad media del desayuno HP: 3,23 (DS=1,07) vs el NP: 2,72 (DS=1,05) (p=0,000). Sin embargo, la mayoría (58,3%) eligió para consumo habitual el desayuno NP vs el HP (33.3%) (p=0,01). La saciedad fue significativamente mayor con desayuno HP en la primera (p: 0,014), tercera (p: 0,048) y cuarta medición (p: 0,000). No se observaron diferencias en el consumo de alimentos Ad libitum después de ambos desayunos. Conclusiones: el desayuno HP contribuyó a controlar el apetito mejorando la saciedad a corto plazo respecto al desayuno NP. Sin embargo, a lo largo del día, no pudo observarse su efectividad dado que, independientemente del tipo de desayuno, el consumo de alimentos prospectivos Ad libitum fue similar.

Introduction: the mechanisms to control hunger and satiety are highly complex. Selecting preparations / foods more satiety could be a useful strategy to control body weight. Objective: to evaluate the effect of satiety of an hyperproteic breakfast (HP) versus a normoproteic (NP) one and prospective consumption of food Ad libitum during the rest of the day in adult women. Methodology: cross-sectional clinical test in healthy volunteer women (30 to 70 years old), residents of South Gran Buenos Aires (July-August 2014). Sixty participants were randomized to consume HP and NP breakfast for three consecutive days each, the same women acting as cases and self-controls. Both breakfasts were similar in energy density (1.22 / 1.23 kcal/g respectively) and fat, varying the protein/carbohydrate ratio (P/C): HP (41 g protein, P/C: 3.72) and NP (7 g proteins, P / C: 0.13). Daily perceived satiety was registered at each hour of the moment of ingestion (4 measurements), using one dimensional Likert scale (1= no desire to eat to 5= eager to eat). Energy consumption and macronutrients contributed by foods consumed Ad libitum during the rest of the day were calculated through SARA Program-version 1.2.12; degree of acceptance through five-point verbal hedonic scale (1= nothing to 5= very much) and choice of type of breakfast for their usual consumption. Data analysis by SPSS 19.0, presenting descriptive statistics for comparison of nonparametric related samples and Wilcoxon test, considering significant level p<0.05. Results: average age: 41 (SD=11.1) years old. BMI: 25.8 (SD=7.4) kg/m². The average acceptability of the HP breakfast was higher: 3.23 (SD=1.07) vs NP: 2.72 (SD=1.05) (p=0.000). However, the majority (58.3%) chose breakfast NP vs HP for usual consumption (33.3%) (p=.01). Satiety was significantly higher with HP breakfast in the first (p: 0.014), third (p: 0.048) and fourth measurement (p=0.000). No differences were observed in the consumption of Ad libitum foods after both breakfasts. Conclusions: the HP breakfast helped to control appetite by improving satiety in the short term compared to breakfast NP. However, throughout the day, its effectiveness could not be observed since, independently of the type of breakfast, the consumption of prospective foods Ad libitum was similar.

Efecto de inulina en la saciedad en humanos / Inulin Effect in Human Satiety

Resumen Antecedentes: actualmente, existe un creciente interés en investigar los componentes de los alimentos que tengan la característica de la saciedad. Algunos constituyentes de la fibra dietética presentan esta característica, como la inulina, que corresponde a un prebiótico. Objetivo: analizar y discutir el efecto de la inulina en la saciedad en humanos. Materiales y métodos: se hizo una búsqueda bibliográfica en las bases Scielo, Science Direct, Pubmed, Oxford Journals, revisando artículos de nutrición y alimentos. Resultados: se revisaron estudios en diversos grupos poblacionales, con diferentes métodos de evaluación de la saciedad y diversas dosis de inulina. Los resultados obtenidos fueron controversiales, en algunos casos se demostró efecto en la saciedad; y en otros, no; por lo tanto, no es posible afirmar que la inulina tenga el efecto de generar saciedad en humanos; se observa un efecto potenciador de la saciedad al ser añadido a algunas preparaciones que producen saciedad individualmente. Conclusiones: no es posible afirmar que la inulina tenga el efecto de generar saciedad en humanos.

Abstract Background: There is currently a growing interest in researching components of foods that have satiety power. Some constituents of dietary fiber have this characteristic, like the inulin that corresponds to a prebiotic. Objective: Analyze and discuss the effect of inulin on satiety in humans. Materials and Methods: A bibliographic search was done using Scielo, Science Direct, Pubmed, and Oxford Journals databases, reviewing nutrition and food items. Results: Studies were reviewed in different population groups, with different methods of evaluation of satiety and various doses of inulin. Controversial results were obtained, some cases showed an effect on satiety and others did not, therefore it is not possible to affirm that inulin has the effect of satiety in humans; an increase in satiety effect is observed when inulin is added to some individual preparations that already produce satiety. Conclusion: It is not possible to affirm that inulin has the effect of generating satiety in humans.

Conducta de apetito-saciedad y estado nutricio en lactantes menores de 6 meses de edad / Behavior of appetite-satiety and nutritional status in infants under 6 months of age

Resumen La prevalencia de la obesidad infantil ha aumentado alarmantemente a nivel mundial. En lactantes, la etiología es multicausal, destacando la ingesta como un determinante clave para el aumento de peso. El comportamiento alimentano del lactante y que algunas madres perciban pobremente las señales de hambre y saciedad de su hijo, dificultan la autorregulación de la conducta de apetito-saciedad y puede favorecer el desarrollo de la obesidad. Sin embargo, las investigaciones aún son limitadas. El objetivo del presente trabajo fue identificar cómo percibe la madre la conducta de alimentación de su hijo y cómo se relaciona con el estado nutricio" del lactante menor de seis meses de edad. El diseño fue descriptivo correlacionai, se estudiaron 40 diadas (madre-hijo menor de seis meses de edad) que asistieron al programa Control de Nino Sano de una institución de salud pública. Se exploraron las características sociodemográficas de la diada y mediciones antropométricas de peso y talla. Se utilizó el Baby Eating Behavior Questionnarie para medir a través de cuatro subescalas la. conducta alimentaria del lactante. La media de edad de los lactantes fue de 4.03 meses (DE = 1.16). El 37.5 % presentaron sobrepeso y el 62.5 % eran varones. La conducta alimentaría más percibida por la madre fue "disfrute de alimentos" ( x -= 4.85; DE = 0.34), la conducta menos percibida fue respuesta de saciedad" ( x -= 2.06; DE = 0.83). La conducta de "mi bebé tiene un gran apetito" se correlacionó con el IMC del lactante (rs = 0.299, p < 0.05). Las madres fueron más sensibles para percibir las señales de hambre de su hijo, no así con las señales de saciedad, lo cual pűede favorecer el aumento de peso rápido en el lactante y por ende el desarrollo de la obesidad a edad temprana.

Abstract The prevalence of childhood obesity has increased alarmingly worldwide. In infants, the etiology is multi-causal, highlighting the intake as a determinant for weight gain. The alimentary behavior of the infant and the poor perception of hunger and satiety signals of their children perceived by some mothers difficult the self-regulation of the appetite-satiety behavior and may favor the development of obesity. However, research is still limited. The objective of this study was to identify how the mother peceives the eating behavior of her child and how it relates to the nutritional status of the infant. The design was descriptive correlational. 40 dyads were studied (mother-son under the age of 6 months) who attended the Healthy Child Control program of a public health institution. The sociodemographic characteristics of the dyad and anthropometric measurements of height and weight were explored. The Baby Eating Behavior Questionnaire was used to measure the feeding behavior of the infant through four scales. The mean age of the infants was 4.03 months. (DE = 1.16). The 37.5 % were overweight and the 62.5 % were males. The mother's most often perceived feeding behavior was "enjoyment of food" ( x - = 4.85; DE = 0.34) and the least frequently perceived was "safety responsiveness"( x -= 2.06; DE = 0.83). The "My baby has a good appetite" perception was correlated" to the BMI of the infant (rs = 0.299, p < 0.05). Mothers were more sensitiive to perceive their child s hunger signals, but not with satiety signals, which may favor the rapid weight gain in infants and thus the obesity development at early age.

Effect of nutrition quality of breakfast on satiety among young white-collar workers / 中华预防医学杂志

Objective@#To analyze the effect of breakfast nutrition quality on the satiety among young white-collar workers.@*Methods@#A total of 278 subjects were recruited from two cities, Shenyang and Chongqing, in June 2015. The inclusion criteria: white-collar workers aged 25-45 years involved mainly in office work, who did not experience major changes, and individuals who should follow the study protocol and sign the informed consent form. The study employed a three-phase crossover design trial. Each participant received nutritional-adequate breakfast, nutritional-inadequate breakfast, and no breakfast treatment on the basis of assignment to one of three sequences. The breakfast time was once a week and then changed, all participants underwent the tests for three successive weeks. At last, we compared the effect of participants to consume different nutritional quality on satiety sense and hunger sense.@*Results@#A total of 232 participants completed three successive breakfast intervention studies, the age of participants was (35.2 ± 7.9) years, comprised of 48.7% male (n=113). The numbers of participants of aged 25-35 year-old and aged 36-45 were 118 and 114, respectively. Satiety scores of nutrition-adequate breakfast group, nutrition-inadequate breakfast group and no breakfast group were 63.5±14.7, 53.1±10.2 and 36.4±7.2, respectively (P<0.05). In nutrition-inadequate breakfast group and no breakfast group, male subjects scored significantly higher than female subjects (50.9±10.5 vs 46.6±9.4, 35.2±8.3 vs 31.8±5.4) (P<0.05). And, participants aged 25-35 year-old. got satiety score significantly higher than aged 36-45 (51.3±11.0 vs 45.6±12.1, 34.1±6.8 vs 32.5±7.9), the difference was statistically significant (P<0.05). The scores of hunger in the group of nutrition-adequate breakfast, nutrition-inadequate breakfast and no breakfast were 26.3 ± 8.0, 35.1 ± 11.2 and 57.3 ± 17.0, respectively (P<0.05).@*Conclusion@#The nutrition quality of breakfast affects the satiety of young white-collar workers. The better the nutrition quality of breakfast is, the higher the satiety score and the lower the hunger score become. Compared with women and participants aged 36-45 year-old, men and those aged 25-35 year-old get satiety sense more easily.

Ingesta de comida rápida y su influencia en la producción de N-aciletanolaminas involucradas en el ciclo hambre-saciedad / Fast food intake and its influence on the production of N-acylethanolamines involved in the hunger-satiety cycle

Resumen En los últimos años, como resultado de una mayor oferta de «comida rápida¼ (CR), se ha inducido un incremento en la cantidad y el contenido calórico de los alimentos consumidos. El objetivo de este trabajo fue realizar una revisión de las investigaciones relativas al efecto de los ácidos grasos (AG) sobre el ciclo hambre-saciedad. En la CR predominan los AG saturados de cadena larga, los cuales tienden a incrementar el apetito. No obstante, las N-aciletanolaminas que se sintetizan minutos después de la ingesta de alimento pueden modular los niveles de apetito o de saciedad. Esto gracias a la capacidad de inducir la secreción de diferentes hormonas involucradas en la activación de las señales orexigénicas o anorexigénicas. Por el contrario, los AG insaturados pueden secretar hormonas anorexigénicas que inducen saciedad; tal es el caso de los omegas 3 y 9, por lo que sería recomendable incrementar su proporción en el proceso de elaboración de la CR. Por tanto, se concluye que el tipo de efecto que los AG tengan en el ciclo hambre-saciedad depende, por un lado, de la longitud de su cadena y, por otro, del número de insaturaciones que contengan.

Abstract In recent years, as a result of a greater offer of 'fast food' (FF), an increase has been induced in the quantity and caloric content of the foods consumed. The aim of this work was to carry out a review of the investigations related to the effect of fatty acids (FA) on the hunger-satiety cycle. Long-chain saturated FA predominate in FF, which tend to increase appetite. However, the N-acylethanolamines that are synthesized minutes after food intake can modulate appetite or satiety levels. This is due to the ability to induce different hormones secretion involved in orexigenic or anorexigenic signals activation. In contrast, unsaturated FA can secrete anorexigenic hormones that induce satiety, such as omegas 3 and 9, so it would be advisable to increase their proportion in the FF production process. Therefore, it is concluded that the type of effect that FA have on hunger-satiety cycle depends, on the one hand, on the length of their chain and, on the other hand, on the number of unsaturations contained in them.

Saciación vs saciedad: reguladores del consumo alimentario / Satiation and satiety in the regulation of energy intake

The study of the factors that regulate high energy food intake is especially relevant nowadays due to the high prevalence of overweight and obesity. Food intake regulation can be divided in two basic processes, namely satiation and satiety. Satiation is the process that determines the moment in which feeding stops and regulates the amount of ingested food during a single meal. Satiety is the interval between meals and regulates the time elapsed between two meals. The longer the interval, the lower energy intake. Each of these processes are regulated by different factors, which are here reviewed.

Efecto hipofágico de la urocortina en ratas adrenalectomizadas: un análisis de la secuencia de saciedad conductual / Hypophagic effect of urocortin in adrenalectomized rats: An analysis of the behavioral satiety sequence

El objetivo de la presente investigación fue evaluar el efecto de la estimulación de los receptores CRH2 del núcleo paraventricular hipotalámico sobre la ingesta de alimento y la expresión de la secuencia de saciedad conductual (SSC) en ratas adrenalectomizadas. Se trabajó con ocho grupos independientes de ratas Wistar, cuatro grupos adrenalectomizados (ADX) y cuatro con falsa cirugía. A todos los sujetos se les implantó una cánula en el núcleo paraventricular hipotalámico, y se les administró uno de cuatro tratamientos: vehículo, urocortina 2 (UCN2, agonista de CRH2), antisauvagina 30 (antagonista de CRH2), y antisauvagina-30 + UCN2 (pretratamiento). La administración de UCN2 redujo la ingesta de hidratos de carbono y de grasas en las ratas ADX, debido a la interrupción de la SSC; mientras que en las ratas con falsa cirugía, la UCN2 solo disminuyó la ingesta de grasas, debido al adelanto de la SSC. El pretratamiento previno los efectos inducidos en las ratas ADX, pero no en las ratas con falsa cirugía. Estos resultados indican que los receptores CRH2 modularon la ingesta y la SSC en las ratas ADX, lo que constituye un aporte importante en la comprensión de la etiología de la anorexia y del patrón conductual asociado a esta.

The objective of this research was to evaluate the effect of stimulation of receptors CRH2 in the paraventricular nucleus of the hypothalamus on food intake and expression of behavioral satiety sequence (BSS) in adrenalectomized rats. Eight independent groups of Wistar rats were utilized; four adrenalectomized groups (ADX) and four were false surgery. All subjects were implanted with a cannula in the paraventricular nucleus of the hypothalamus and were administered with one of the four treatments: vehicle, urocortin-2 (UCN2, CRH2 agonist), antisauvagine-30 (CRH2 antagonist) or antisauvagine-30 + UCN2 (pretreatment). UCN2 administration reduced intake of carbohydrates and fats in ADX rats due to the interruption of the BSS. In rats with false surgery it decreased fat intake due to the advancement of the BSS. Pretreatment prevented the effects induced by UCN2 in ADX rats but not in rats with false surgery. These results suggest that receptors CRH2 modulated intake and BSS in ADX rats, contributing with relevant information for the understanding of the anorexic ethiology and the behavioral pattern associated to it.

Influencia en el balance energético de los factores que regulan el control del apetito y la saciedad a corto plazo / Influence of the regulating factors of short-term control of appetite and satiety on energy balance

Introducción: el mantenimiento de un nivel constante de energía almacenada es gracias a los factores que regulan el apetito y la saciedad, los cuales influyen en el estado del balance energético. Objetivo: describir la influencia en el balance energético de los factores que regulan el control del apetito y la saciedad a corto plazo. Métodos: se realizó una búsqueda en Medline/PubMed, Bireme, ediciones DOYMA y Elsevier, de artículos publicados en inglés y español en el período comprendido entre enero de 1973 y junio de 2016. Los términos de búsqueda fueron food intake, energy balance, regulation, nutritional homeostasis. Desarrollo: la ingesta de alimentos es una conducta humana que resulta de la compleja interacción entre múltiples factores, en que los más importantes son los fisiológicos y, en el plano humoral, está bien establecido el papel de la ghrelina en la iniciación de la ingesta. Al unísono se ponen en marcha diferentes órganos desde este mismo momento para establecer el momento en el que se debe dejar de comer, mecanismo en el cual intervienen hormonas como colecistoquinina, péptido similar al glucagón tipo 1, oxintomodulina, péptido YY, bombesina, enterostatina, amilina y polipéptido pancreático. Consideraciones finales: existen diferentes mecanismos implicados en la regulación del control a corto plazo del apetito y la saciedad, los cuales se encuentran íntimamente relacionados, e influyen y determinan el estado del balance energético(AU)

Introduction: steady level of stored energy is kept thanks to regulating factors of appetite and satiety which also influence on the state of energy balance. Objective: to describe the influence of regulating factors of appetite and satiety at short-term on the energy balance. Methods: a literature search was made in Medline/PubMed, Bireme, DOYMA editions and Elsevier to find English and Spanish articles in the period of January 1973 to June 2016. The search terms were food intake, energy balance, regulation, nutritional homeostasis. Development: food intake is human behavior resulting from the complex interaction of multiple factors, being the most important the physiological ones and at the humoral level, the role of ghrelina in the onset of intake is well-established. At the same time, various organs set in motion to fix the moment when one should stop eating, a mechanism in which several hormones are involved such as cholecystokinin, a peptide similar to type 1 glycagon, oxyntomodulin, peptide YY, bombesin, enterostatin, amyline and pancreatic polypeptide. Final thoughts: there are several mechanisms involved in the regulation of the short-term control of appetite and satiety which are closely related, have an effect on and determine the state of the energy balance(AU)

Chia seed (Salvia Hispanica L.) added yogurt reduces short-term food intake and increases satiety: randomised controlled trial

BACKGROUND/OBJECTIVES: Several studies have reported that consumption of Salvia Hispanica L.,commonly known as chia seed, may exert beneficial effects on health outcomes. The main purpose of this study was to examine the influence of chia seed consumption as a mid-morning snack on short-term satiety. SUBJECTS/METHODS: Subjects (n = 24) were tested using a randomized, cross-over design consisting of three mid-morning snacks. Yogurt with no chia seed, yogurt with 7 g chia seed, and yogurt with 14 g chia seed were given to subjects on different test days. After subjects were asked to report visual analog scale (VAS) scores on sensory outcomes, ad libitum lunch was served, and energy intake of individuals was measured. RESULTS: VAS scores indicated that participants reported significantly lower scores for hunger (P = 0.033), prospective food consumption (P = 0.031), amounts of food that could be consumed (P = 0.017), desire for sugary foods (P = 0.015), and higher scores for satiety (P = 0.031) on the test days with 7 g and 14 g chia seed. Energy intake of individuals during ad libitum lunch was significantly lower when they consumed yogurt with 7 g or 14 g chia seed (P = 0.037). CONCLUSIONS: The study demonstrated that chia seed consumption as a mid-morning snack may induce short-term satiety in healthy individuals.