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THE FOOD SATIETY INDEX AND GLYCEMID INDEX
IN NUTRTIONAL TREATMENT FOR OBESITY
Tran Thi Minh Hanh, MD. Ph.D.
Nutrition Department, Hoan My Sai Gon Hospital
ABSTRACT
Obesity is one of the most important health problems in the world. Some
studies on obesity treatment based on low energy intake have only short-term
success but can’t be sustained because it is difficult for patients to maintain a low-
energy diet. Thus, several studies on the ability of diets to increase or prolong
satiety to limit energy intake in order to achieve or maintain weight loss effects,
have been conducted with mixed results.
The food satiety index has been studied for decades to create an effective tool
to help the weight loss process be implemented. A study by SHA Holt (1995) in
Australia on 38 common foods found that foods high in protein, fiber, and water
were positive related, while foods high in fat were negative related to satiety index.
A study in Vietnam shows that fruit group has the highest satiety index, followed
by protein-rich foods. However, many studies show that the feeling of fullness
does not only comes from foods with nutrients induce satiety, but also has many
influencing factors such as perception of foods, sensory signals (sight and smell of
foods), post-ingestive and post-absorptive signals. Therefore, a harmonious
combination of these factors is required to achieve the optimal satiety effect of the
food.
In another aspect, based on the hypothesis that using foods with a low
glycemic index will slow digestion, absorption and metabolism, so it may be
beneficial in the treatment of obesity. The question arises: Does the glycemic index
of foods affect hunger/fullness and appetite, thereby leading to weight loss in the
treatment of obesity? Results from studies were difference, and there is little
scientific for weight loss than a high glycemic index diet, although a low glycemic
index diet has health benefits. More studies are needed on how to prolonged satiety
from diet to help in effective weight loss.
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