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Soup and satiety.

Richard Mattes1

  • 1Department of Foods and Nutrition, Purdue University, 700 W State Street W. Lafayette, IN 47907-2059, USA. mattesr@cfs.purdue.edu

Physiology & Behavior
|January 11, 2005
PubMed
Summary

Soups provide a high satiety value, comparable to solid foods, despite being liquid. This suggests cognitive factors may play a significant role in how soups influence fullness and reduce hunger.

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Area of Science:

  • Nutrition Science
  • Human Physiology
  • Psychology of Eating

Background:

  • Energy-yielding fluids typically have lower satiety compared to solid foods.
  • Soups, despite their high water content, are anecdotally reported to be satiating.
  • The underlying mechanisms for soup's satiating effect remain unidentified.

Purpose of the Study:

  • To investigate the satiety value of soups compared to solid foods and beverages.
  • To explore potential mechanisms, including cognitive factors, contributing to soup's satiating properties.
  • To assess the impact of soup consumption on subsequent daily energy intake.

Main Methods:

  • A within-subject, preload study design was employed.
  • Participants (13 male, 18 female adults) consumed isocaloric solid and liquefied versions of foods (high protein, fat, or carbohydrate) as preloads.
  • Appetite, mood, and cognitive/motor skills were assessed pre- and post-preload; daily energy intake was recorded.

Main Results:

  • Soups demonstrated satiety effects (reduced hunger, increased fullness) comparable to solid foods.
  • Beverages exhibited the weakest satiety effect.
  • Daily energy intake tended to be lower following soup consumption compared to solid foods or no-load conditions.

Conclusions:

  • The study supports the high satiety value of soups.
  • Cognitive factors are proposed as a likely contributor to the satiating effect of soups.
  • Soups may be a valuable component in weight management strategies due to their satiating properties.

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