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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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