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NutrInsight • Satiety: From Appetite Sciences to Food Application & New Insights
FuTuRE PERSPECTIVES oN SATIETy RESEARCH
Dr Sophie Vinoy, Nutrition Research Group Leader Dr Aurélie Lesdéma, Nutrition Research Scientist Mondele-z International, France
This symposium “Satiety: From Appetite Sciences to Food Application & New Insights” brought together Academics and the food industry to share their research knowledge and their complementary points of view. This privileged time for public scientific debate is one of the key success factors to move our knowledge of the satiety field forwards. The uniqueness of this session was that it addressed the whole spectrum of satiety from consumer understanding of claims to the valuable integrative approach on microbiota – gut – brain axis and even new techniques to measure changes in satiety, such as brain imaging, that go beyond visual analogue scales or gut hormone measurement.
Developing foods to enhance satiety represents one of the big challenges for food companies, to help their consumers to manage their appetite. The development of a satiety panel, an innovative tool to screen prototypes, is one of the interesting methods from applied research to go further in the understanding of the impact of food matrix on satiety feelings. The efficiency of this approach was confirmed. The next step will be to validate the effects with clinical trials for more complete scientific investigation.
How science can support consumer claims on satiety is the next challenge even if there are validated tools to measure satiety. The benefit on consumers could be observed by a directed effect on food intake. Nevertheless, the positive influence of increased satiety on hunger and appetite feelings should not be underestimated as it allows reaching a level of satisfaction helpful to manage healthy life style goals. In such a context, the confusion of a recognized benefit on both appetite and/or food intake makes it difficult for any food to obtain a satiety claim. However, based on the current knowledge related to the different methods to evaluate satiety, beside the growing scientific evidence related to satiety regulation, food industry could provide innovative products with proven enhanced satiety. This challenging area of investigation could grow very quickly if regulatory bodies (especially in Europe) recognize the interest of satiety independently from weight management.
Finally, the valid current tools associated with new areas of research such as the microbiota-gut-brain axis will provide additional relevant information to understand even better satiety regulation. Modern technics, like fMRI, are other powerful tools which will help to better understanding the fundamental of energy regulation and how the brain integrates the related messages.
This symposium was one of the fruitful complementary approaches between food industry and academic researchers, mandatory to build innovative products related to satiety.
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