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Satiety-enhancing products for appetite control: science and regulation of functional foods for weight management

  • Jason C. G. Halford (a1) and Joanne A. Harrold (a1)

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.

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Corresponding author
Corresponding author: Professor Jason C. G. Halford, fax +44 151 7942945, email
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This symposium was industrially sponsored and was supplementary to the Nutrition Society Summer meeting.

This review is not a European Food Safety Authority (EFSA) endorsed or sponsored document. It contains the authors’ comments, which are based entirely on published EFSA guidance and opinions in the context of published scientific literature. Published EFSA guidance is only available in draft form at the time of writing.

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