Foods with different satiating effects in humans

Barbara J. Rolls, Ingrid C. Fedoroff, Joanne F. Guthrie, Louise J. Laster

Research output: Contribution to journalArticlepeer-review

99 Scopus citations


The aim of this study was to identify particular properties of foods that can affect satiety. Two levels (50 and 200 kcal) of three preloads (tomato soup, melon, cheese on crackers) were given just before two different second courses (macaroni and beef casserole, grilled cheese sandwiches), allowing us to examine the effects of caloric level, energy density, and sensory-specific satiety on food intake in normal weight, non-dieting males. Eating time and initial palatability ratings were held constant. Soup was found to reduce second course intake significantly more than the other preloads. This reduction could be partially accounted for by the low energy density of tomato soup; however, soup reduced intake more than the melon preload, which was matched for energy density. Sensory-specific satiety did not explain the satiating efficiency of the soup. Thus, during a meal, tomato soup is more satiating than the melon and cheese on crackers. Further studies are required to determine why these foods have different effects and to determine whether soup consumption can be beneficial in weight reduction programs.

Original languageEnglish (US)
Pages (from-to)115-126
Number of pages12
Issue number2
StatePublished - Oct 1990

All Science Journal Classification (ASJC) codes

  • General Psychology
  • Nutrition and Dietetics


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