The quality of pasta versus rice is determining to control hunger and appetite: A comparative study of pasta and rice
Introduction: The aim of the present study was to evaluate if the pasta quality is decisive in controlling hunger and satiety compared with rice. Material and methods: n=16 (8 men, 8 women). The effect on appetite and satiety of two different-quality pastas and also rice was determined by repeated m...
| Autores: | , , , , , , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2020 |
| País: | España |
| Institución: | Universidad Católica San Antonio de Murcia (UCAM) |
| Repositorio: | RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia |
| OAI Identifier: | oai:repositorio.ucam.edu:10952/7460 |
| Acceso en línea: | http://hdl.handle.net/10952/7460 |
| Access Level: | acceso abierto |
| Palabra clave: | Nutritional Physiological Phenomena Appetite Regulation Appetite Satiation Satiety Response Visual Analog Scale Food Oryza Rice Pasta |
| Sumario: | Introduction: The aim of the present study was to evaluate if the pasta quality is decisive in controlling hunger and satiety compared with rice. Material and methods: n=16 (8 men, 8 women). The effect on appetite and satiety of two different-quality pastas and also rice was determined by repeated measuring. Subjects came on fasting and were evaluated at different times after the intake of product under investigation for 240 min, eaten an ad libitum buffet and were evaluated again at minute 270. Aspects related to satiety (hunger, satiety, fullness, and desire to eat) were evaluated by visual analog scale (VAS), overall appetite score (OAS), area under curve (AUC) and satiety quotient (SQ). Results: The OAS reported by volunteers prior to the intake of products under investigation did not differ significantly, so baseline parameters did not bias later measurements. AUC after 60 minutes was higher after the intake of rice (2355 ±1556%/min) compared with both types of pasta. On the other hand, similar values were obtained between the two types of pasta (pasta A = 1808 ± 1329 % /min; pasta B = 1,774 ± 1,370%/min). Further, AUC reported by volunteers after 240 minutes was higher after the intake of rice (12,424 ± 6,187%/min) compared with both types of pastas (pasta A = 10,292 ± 5,410%/min; pasta B = 9,976 ± 5,589%/min). In addition, SQ was lower for rice (1.90 ± 4.29%/kcal) than for both pastas (pasta A = 4.73 ± 4.95%/kcal; pasta B = 4.40 ± 5.14%/kcal). Conclusions: Both varieties of pasta showed higher satiety results than rice, with no significant difference between them. In addition, the difference between rice and pasta was greater within 60 minutes after ingestion. |
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