Download Dr. Anna Karin Lindroos

The Possible Role of Seafood in Appetite Satiation
Dr Anna Karin Lindroos
MRC Human Nutrition Research, Elsie Widdowson Laboratory, Cambridge
Obesity is a consequence of a positive energy balance caused by too much food and
too little physical activity. In order to formulate evidence based dietary guide lines to
the public on how to prevent obesity we need to understand how dietary factors are
related to weight gain and obesity. Dietary factors were reviewed by the WCRF in 2007
and the report concluded that low energy dense foods probably decreases the risk of
weight gain, overweight and obesity and that energy dense foods (typically high in fat
and/or sugar and low in water and fibre) and sugary drinks probably increases the
risk1. The conclusion on energy density was based on experimental studies using
subjective appetite responses of satiety and hunger after a test meal and/or objective
measurements of energy intake at a subsequent test meal, and epidemiological studies
on low energy dense foods (wholegrain cereals, dietary fibre and non-starch
vegetables) and high energy dense foods (animal fat and fast food). The report also
concluded that evidence for foods such as refined cereals, starchy roots, tubers,
plantains, fruits, meat, fish, milk and dairy products, fruit juices, coffee, alcoholic
drinks, and sweeteners is limited. Although the evidence for fish and seafood is limited,
these foods make up an important part of an energy balanced diet due to a low energy
density and a high nutrient content. The protein content of seafood is also high and
protein has been suggested to be the most satiating macronutrient 2. Different protein
sources have also shown to produce different satiety responses. Uhe et al showed that
fish produced greater satiety than beef or chicken3. In this study whole pieces of food,
each containing 50 grams of protein, were served. As fish, chicken and beef differ in
texture and palatability this may have influenced the result. In another study
volunteers were served 38 different types of foods all containing 1000 kJ (240 kcal)
and were asked to subjectively rate satiety every 15 minutes during two hours 4. A
satiety index (SI) was calculated by dividing the area under the satiety response curve
(AUC) for the test food by the group mean satiety AUC for white bread and multiplying
by 100. This study showed that fish had the highest SI of all the protein rich foods
tested. However, as the test foods were standardised on energy content the serving
sizes varied substantially (e.g. fish 333 g and beef steak 158 g) highlighting the
difficulty of standardising conditions in experimental settings. A third study compared
short-term satiety of fish and beef in full meals rather than in single test foods. The
aim was to compare the satiety in a more natural condition. They also aimed at
making the content of the energy and nutrients constant, and texture, appearance and
taste as similar as possible5. The meals constituted of steamed rice and minced fish or
beef mixed with a tomato sauce. This study did not find any differences in subjective
satiety and hunger ratings between the two meals, but the study participants did eat
significantly less at the subsequent evening meal after the fish lunch than after the
beef lunch. In conclusion, white fish seem to be more satiating than meat short term in
experimental settings. More research is needed to confirm these findings, and on
underlying mechanisms. Long-term trials are also needed to investigate whether diets
high in fish could help controlling energy balance.
1. World Cancer Research Fund / American Institute for Cancer Research. Food Nutrition Physical Activity,
and the prevention of Cancer: a global perspective. Washington DC: AICR 2007
2. Westerterp-Plantenga MS. The significance of protein in food intake and body weight regulation. Curr opin
Clin Nutr Metab Care 2003;6:635-638
3. Uhe AM, Collier GR, O’Dea K. A comparison of the effects of beef, chicken, and fish protein on satiety and
amino acid profiles in lean male subjects. J Nutr 1992;122:467-472
4. Holt SHA, Brand Miller JC, Petocz P, Farmakalidis. A satiety index of common foods. Eur J Clin Nutr
1995;49:675-690
5. Borzoei S, Neovius M, Barkeling B, Teixeira-Pinto A, Rössner S. A comparison of effects of fish and beef
protein on satiety in normal weight men. Eur J Clin Nutr 2006;60:897-902