X-Message-Number: 9589 Date: Fri, 1 May 1998 17:35:41 -0700 (PDT) From: Doug Skrecky <> Subject: effect of soup on satiation Appetite 30: 199-210 1998 "The Effect of Soup on Satiation" Abstract: We compared the influence of three solid/liquid preloads to a no-preload condition given at lunchtime on hunger ratings and energy intake of the lunch and subsequent dinner in 12 lean and 10 overweight young men. The preloads (vegetables and water, strained vegetable soup, chunky soup) were of the same composition and volume but differed in distribution of nutrients between the liquid and the solid phases, and in the size of solid particles. Hunger ratings were reduced by the preloads; there was a significantly greater suppression of hunger after the chunky soup than after the vegetables and water. In both groups, the soups reduced energy intake at lunch, although the chunky soup had the most effect. In the overweight subjects, a reduced lunch intake was also followed by a reduced dinner intake. The benefit to weight control of large particles in soup should be evaluated. Additional quote from the text of the report: "Two main results emerged from the present study. In both groups of subjects, consumption of 397 kJ (95 kcal) of either vegetables or a strained vegetable or chunky soup as the first course of a meal reduced the total energy intake at that meal with respect to the no-preload condition. Although the reduction was slight and not significant after the vegetables and strained vegetable soup, a significant reduction of around 20% of total intake was noted after the chunky soup. Second, in the overweight subjects whose lunch intake had been reduced by the chunky soup preload, intake at the subsequent dinner was also significantly reduced (-12% relative to the no-preload condition). Thus in the overweight subjects, the consumption of the chunky soup used as the first course of an ad libitum lunch led to a significant 15% decrease in the total energy intake at lunch and dinner." Last paragraph of the report: "Soup consumption and particularly consumption of soups containing solid particles resistant to trituration may be beneficial in weight reduction programmes, provided that the phenomenon is not subject to habituation. The finding of Jordan et al. (1981) that weight loss was significantly correlated with the frequency of soup consumption over a 10-week period suggests that the phenomenon is not short-lived." Rate This Message: http://www.cryonet.org/cgi-bin/rate.cgi?msg=9589