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      The quality of pasta versus rice is determining to control hunger and appetite: a comparative study of pasta and rice Translated title: La calidad de las pastas frente al arroz es determinante en el control del hambre y el apetito: estudio comparativo de pasta y arroz

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          Abstract

          Abstract 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 minutes, 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 (2,355±1,556%/min) compared with both types of pasta. On the other hand, similar values were obtained between the two types of pasta (Pasta A=1,808±1,329%/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.

          Translated abstract

          Resumen Introducción El objetivo del presente estudio fue evaluar si la calidad de la pasta es decisiva para controlar el hambre y la saciedad en comparación con el arroz. Material y Métodos n=16 (8 hombres, 8 mujeres). El efecto sobre el apetito y la saciedad de dos pastas de diferente calidad y también del arroz se determinó mediante mediciones repetidas. Los sujetos entraron en ayunas y fueron evaluados en diferentes momentos después de la ingesta del producto investigado durante 240 minutos, comieron un bufet ad libitum y fueron evaluados nuevamente en el minuto 270. Aspectos relacionados con la saciedad (hambre, saciedad, plenitud y deseo de comer) fueron evaluados por escala visual analógica (VAS), puntaje global de apetito (OAS), área bajo curva (AUC) y cociente de saciedad (SQ). Resultados La OAS informada por los voluntarios antes de la ingesta de productos bajo investigación no difirió significativamente, por lo que los parámetros de referencia no sesgaron las mediciones posteriores. El AUC después de 60 minutos fue mayor después de la ingesta de arroz (2.355±1.556%/min) en comparación con ambos tipos de pasta. Por otro lado, se obtuvieron valores similares entre los dos tipos de pasta (Pasta A=1.808±1.329%/min; Pasta B=1.774±1.370%/min). Además, el AUC informado por los voluntarios después de 240 minutos fue mayor después de la ingesta de arroz (12.424±6.187%/min) en comparación con ambos tipos de pastas (Pasta A=10.292±5.410%/min; Pasta B=9.976±5.589%/min). Además, el SQ fue menor para el arroz (1,90±4,29%/kcal) que para ambas pastas (Pasta A=4,73±4,95%/kcal; Pasta B=4,40±5,14%/kcal). Conclusiones Ambas variedades de pasta mostraron resultados de saciedad más altos que el arroz, sin diferencias significativas entre ellos. Además, la diferencia entre arroz y pasta fue mayor dentro de los 60 minutos posteriores a la ingestión.

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          Most cited references32

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          Reproducibility, power and validity of visual analogue scales in assessment of appetite sensations in single test meal studies

          To examine reproducibility and validity of visual analogue scales (VAS) for measurement of appetite sensations, with and without a diet standardization prior to the test days.
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            International Tables of Glycemic Index and Glycemic Load Values: 2008

            OBJECTIVE—To systematically tabulate published and unpublished sources of reliable glycemic index (GI) values. RESEARCH DESIGN AND METHODS—A literature search identified 205 articles published between 1981 and 2007. Unpublished data were also included where the data quality could be verified. The data were separated into two lists: the first representing more precise data derived from testing healthy subjects and the second primarily from individuals with impaired glucose metabolism. RESULTS—The tables, which are available in the online-only appendix, list the GI of over 2,480 individual food items. Dairy products, legumes, and fruits were found to have a low GI. Breads, breakfast cereals, and rice, including whole grain, were available in both high and low GI versions. The correlation coefficient for 20 staple foods tested in both healthy and diabetic subjects was r = 0.94 (P < 0.001). CONCLUSIONS—These tables improve the quality and quantity of GI data available for research and clinical practice.
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              Appetite control: methodological aspects of the evaluation of foods.

              This report describes a set of scientific procedures used to assess the impact of foods and food ingredients on the expression of appetite (psychological and behavioural). An overarching priority has been to enable potential evaluators of health claims about foods to identify justified claims and to exclude claims that are not supported by scientific evidence for the effect cited. This priority follows precisely from the principles set down in the PASSCLAIM report. The report allows the evaluation of the strength of health claims, about the effects of foods on appetite, which can be sustained on the basis of the commonly used scientific designs and experimental procedures. The report includes different designs for assessing effects on satiation as opposed to satiety, detailed coverage of the extent to which a change in hunger can stand alone as a measure of appetite control and an extensive discussion of the statistical procedures appropriate for handling data in this field of research. Because research in this area is continually evolving, new improved methodologies may emerge over time and will need to be incorporated into the framework. One main objective of the report has been to produce guidance on good practice in carrying out appetite research, and not to set down a series of commandments that must be followed.
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                Author and article information

                Journal
                renhyd
                Revista Española de Nutrición Humana y Dietética
                Rev Esp Nutr Hum Diet
                Academia Española de Nutrición y Dietética (Pamplona, Navarra, Spain )
                2173-1292
                2174-5145
                September 2020
                : 24
                : 3
                : 268-277
                Affiliations
                [3] Lima orgnameAlicorp S.A.A Perú
                [2] Murcia orgnameUniversidad Católica San Antonio de Murcia orgdiv1Departamento de Fisiología del Ejercicio Spain
                [1] Murcia orgnameUniversidad Católica San Antonio de Murcia orgdiv1Facultad de Ciencias de la Salud Spain
                Article
                S2174-51452020000300009 S2174-5145(20)02400300009
                10.14306/renhyd.24.3.1034
                e734f3fd-e56f-42b3-a983-cd978fdf27bb

                This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

                History
                : 20 March 2020
                : 29 April 2020
                Page count
                Figures: 0, Tables: 0, Equations: 0, References: 32, Pages: 10
                Product

                SciELO Spain

                Categories
                Investigations

                Arroz,Pasta,Fenómenos Fisiológicos de la Nutrición,Regulación del Apetito,Apetito,Saciedad,Respuesta de Saciedad,Escala Visual Analógica,Alimentos,Oryza,Nutritional Physiological Phenomena,Appetite Regulation,Appetite,Satiation,Satiety Response,Visual Analog Scale,Food,Rice

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