Abstract：
:Beliefs about the satiating effect of foods varying in contents of proteins, fats, carbohydrates, and fibre were investigated by face-to-face interviews with a random telephone sample of 101 subjects. Respondents were presented with photographs of two slices of bread covered with common spreads. Fibre level was manipulated by using white bread or wholemeal bread. Levels of proteins, fats and carbohydrates were manipulated by using different kinds of spread. Low and high levels of proteins, fats and carbohydrates had similar energy contents. The results showed that protein-rich spreads (lean meat products) and high-fibre (wholemeal) bread were believed to have a strong satiating effect. The satiating effect of high-fat spreads (butter, bacon) was believed to be much smaller, whereas the sweet carbohydrate spreads (jam, honey) were believed to have no satiating effect.
journal_name
Appetitejournal_title
Appetiteauthors
de Graaf C,Stafleu A,Staal P,Wijne Mdoi
10.1016/0195-6663(92)90189-dsubject
Has Abstractpub_date
1992-04-01 00:00:00pages
121-8issue
2eissn
0195-6663issn
1095-8304pii
0195-6663(92)90189-Djournal_volume
18pub_type
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