A multimodal metric for predicting the satiating effects of real foods and drinks
Satiation depends on many human factors related to e.g. physiology, perception and psychology and as such has proven very difficult to measure and predict accurately. Healthy foods that fill faster and for longer are desirable for public health, but current methods for measuring the satiating capacity of foods have very weak predictive val-ues. This ambitious project proposes to combine the primary processes underlying the satiety cascade, including brain, blood and behavior measurements to develop a meth-od which can accurately predict future caloric intake. The Omnibus Satiety Metric will enable the development of superior satiety optimized foods in the context of weight and lifestyle management for the consumer, as well as enabling the future development of a rapid measurement for satiation with wider applicability in the nutrition and medical sectors.
Principal Investigator: Professor and Science Team Leader Derek Victor Byrne, Food Quality Perception and Society, Department of Food Science, Aarhus University
AFH Funded 5.29 mill DDK
Which factors decide how much we eat? DCA –Center for Food and Agriculture. April 2019. Popular science.