Table 1.

Summarizing results of studies assessing variation in satiety among food groups.

Food groups	Aim of the study	Foods tested	Satiety measurement	Results	References
Cereals	Effect of two oat-based cereals on subjective ratings of appetite	Two oat-based ready-to-eat cereals; RTEC1: Quaker Oatmeal Squares and RTEC2: honey nut cheerios	100 mm visual analog scale	Similar amounts of oat β-glucan in products but different functionality was observed as more fullness or desire to eat found after RTEC1	(189)
	Effect of rye bread breakfasts on subjective hunger and satiety	Rye bran bread, intermediate rye fraction bread, Sifted rye flour bread and wheat reference bread	100 mm visual analog scale	Significant results for rye bread in reducing appetite sensations	(190)
	Variation in satiety for cooked Philippine rice having a different glycemic index	Seven rice varieties	Satiety Quotient	Variation in satiety scores was associated with dry matter content of rice	(191)
	Effect of whole meal pasta on subjective satiety and plasma PYY concentration	Wholemeal pasta and refined wheat pasta	Visual analog scale GLP-1, ghrelin, PYY	Whole grains control the appetite instead of refined wheat pasta	(192)
	Satiety from rice-based, wheat-based and rice–pulse combination preparations	Reference bread, Semolina preparation, “Upma” broken wheat preparation, “Dalia upma”, whole wheat flat bread, “Paratha” and rice flakes preparation, “Poha” Fermented rice–pulse preparation, “Idli”	100 mm visual analog scale	Fermented rice pulse combination exhibited the highest satiety scores	(193)
	Wholegrain vs. refined wheat bread and pasta. Effect on postprandial glycemia, appetite, and subsequent ad libitum energy intake	Refined wheat bread, wholegrain wheat bread, refined wheat pasta and wholegrain wheat pasta	100 mm visual analog scale	Whole grain wheat bread resulted in increased satiety and fullness compared to the refined wheat bread	(194)
	Effect of biscuits formulated with high-amylose maize flour on satiety	Control biscuits of commercial white wheat flour and biscuits made from corn containing 25 and 50% amylose	10 cm Visual Analog Scale	Increasing the level of wheat starch substitution with maize flour up to 50% resulted in a greater reduction in food intake at a subsequent meal	(195)
Meat and meat products	Effect of different textures of foods on satiation	Meat and meat replacer	100 mm visual analog scale	The negligible difference found for fullness and prospective consumption	(196)
	Acute satiety response and hormonal markers of appetite after consuming different types of meat	Chicken, pork and beef	Blood biomarkers; Ghrelin, PYY, Insulin, Glucose and CCK	Equated results for satiety response upon pork, beef, and chicken ingestion	(197)
	Postprandial glycemic and satiety response for fish protein hydrolysate in healthy adults	Boarfish protein hydrolysate (BPH) drink	Visual analog scale Ghrelin and leptin	No significant effect on biomarkers of satiety	(198)
	Effects of a beef-based meal compared to a calorie matched bean-based meal on appetite and food intake	Beef and beans	Visual analog scale	Beef-based meal with high protein and a bean-based meal with moderate protein and high fiber produced similar satiety	(199)
Fats and oils	Effect of fat saturation on satiety, hormone release, and food intake	Shea oil, canola oil and safflower oil	Visual analog scale	Triacylglycerols with unsaturated fatty acids increase satiety than with saturated fatty acids	(200)
	Coconut oil has less satiating properties than medium-chain triglyceride oil (MCT oil)	MCT oil, coconut oil and vegetable oil	Visual analog scale	MCT also increased fullness over the 3 h after breakfast compared to the vegetable and coconut oils	(201)
	The gastric emptying rate for specific food structures and impact on appetite suppression	Control meal (an emulsion of sunflower oil) and structured/active meal (gouda cheese and low-fat yogurt)	Visual analog scale	Active or structured meal significantly reduces hunger	(120)
	Effect of fat source on satiety	Canola and peanut oil muffins and canola, peanut oil, butter muffins	nine-point category scale	The slightly different satiating effect between saturated and monounsaturated fatty acids	(202)
	Effect of replacing breakfast with a high-fat drink	High fat (medium-chain triglycerides) meal replacement drink	Satiety labeled intensity magnitude	Increased satiety was reported in the afternoon after a high-fat meal replacement drink	(203)
Fruits and vegetables	Appetitive responses in lean and obese adults after ingesting fruits in solid vs. beverage forms	Solid fruit preload (red seedless grapes, dried apples, gala apple, raisins) and beverage fruit juice preloads	nine-point scale	Delaying time for hunger arousal was higher for solid fruit preloads	(40)
	Subjective assessment of hunger and fullness in healthy adults after ingesting orange pomace	Whole orange fruit, orange pomace and orange juice	Visual analog scale	The addition of orange pomace fiber to orange juice and whole fruit increased satiety in orange juice	(204)
	Using avocado as a test meal to test satiety	Whole avocado	Visual analog scale	Avocado-derived fat-fiber combination increased feelings of satiety and anorexigenic hormones PYY and GLP-1	(205)
	The effects of wild blueberries on satiety and glycemic control	Blueberry, blueberry juice, placebo beverage and control	Visual analog scale	Higher satisfaction when the whole blueberry treatment was consumed compared to the control	(206)
	Effects of Fresh Watermelon Consumption on the Acute Satiety Response	Watermelon and low-fat cookies as control snack	Visual analog scale and appetite regulating hormones	watermelon elicited robust satiety responses than cookies snacks. Watermelon also resulted in reduced leptin hormone and higher ghrelin	(207)
	Effect of fresh mango consumption on satiety	Fresh mango and iso-caloric low-fat cookies as control	Visual analog scale and appetite regulating hormones	Mangoes promote greater satiety and cookies did not reduce participants' desire to eat	(208)
	Influence of dietary carbohydrates and glycaemic response on subjective appetite and food intake	Potato, barley, glucose and placebo	Visual analog scale	Potatoes increased subjective satiety the most, followed by barley, then glucose	(209)
	Comparison of low glycemic index and high glycemic index potatoes about satiety in humans	Carisma® low Glycemic Index potatoes and Arizona high Glycemic Index potato varieties	Visual analog scale	No significant differences in the primary endpoint, satiety	(210)
	Effect of fenugreek fiber on satiety, blood glucose and insulin response	0, 4 and 8 g fenugreek extract beverage	Visual analog scale	Fenugreek fiber (8 g) significantly increased satiety	(211)
	Effect of capsaicin on satiety and energy intake	0.9 g of red Pepper in tomato juice, 0.9 g of red pepper in two capsules	Visual analog scale	The AUC for satiety increased, whereas the AUC for hunger decreased after capsaicin ingestion	(212)
	The effects of the fiber content and physical structure of carrots on satiety and subsequent intakes when eaten as part of a mixed meal	Whole carrots, blended carrots and carrot nutrients	Visual analog scale	Meals with whole carrots and blended carrots resulted in significantly higher satiety	(213)
Milk and milk products	The satiating potential of yogurt enriched with protein	Yogurt products	nine-point scale	Highest satiety scores for yogurt having added milk proteins	(214)
	Satiety and food intake after consuming different dairy products	Milk products	Visual analog scale	An increase in satiety has been observed after 500 ml of milk	(215)
	Effects of goat dairy and cow dairy-based breakfasts on satiety	Goat or cow dairy breakfast	Visual analog scale	The slightly higher satiating effect of goat dairy when compared to cow dairy	(216)
	Effect of casein-to-whey ratio in breakfast meals on postprandial satiety ratings	Milk with 80:20 or 40:60 casein-to-whey protein ratios	100 mm visual analog scale	The protein ratio did not significantly differ in satiety ratings after the second meal	(217)
	Satiety response of milk protein-derived peptides	Milk protein-derived peptides; sodium caseinate and a whey protein hydrolysate	Cumulative food intake	Sodium caseinate derived peptides suppressed appetite more than other peptides.	(218)
	Effects of cultured dairy and non-dairy products added to breakfast cereals on blood glucose control, satiation, satiety, and short-term food intake	Greek yogurt with granola, cultured coconut product with granola and water	100 mm visual analog scale	Intake of dairy suppresses the mean 2-h subjective appetite stronger compared to the non-dairy	(219)
	Milk protein fractions moderately extend the duration of satiety compared with carbohydrates	Milk proteins; casein, whey and their mixture	Energy intake at lunch	Compared with the control snack, proteins extended the duration of satiety with no difference between the protein groups	(220)
	Effects of low-fat milk consumption at breakfast on satiety and short-term energy intake	Low-fat milk, apple juice and water with breakfast	Visual analog scale	Obese children reported higher satiety score after drinking low-fat milk with breakfast	(221)