effect of soup on satiation

Doug Skrecky (oberon@vcn.bc.ca)
Fri, 1 May 1998 17:34:59 -0700 (PDT)

Appetite 30: 199-210 1998
"The Effect of Soup on Satiation"


We compared the influence of three solid/liquid preloads to a no-preload
condition given at lunchtime on hunger ratings and energy intake of the
lunch and subsequent dinner in 12 lean and 10 overweight young men. The
preloads (vegetables and water, strained vegetable soup, chunky soup) were
of the same composition and volume but differed in distribution of
nutrients between the liquid and the solid phases, and in the size of solid
particles. Hunger ratings were reduced by the preloads; there was a
significantly greater suppression of hunger after the chunky soup than
after the vegetables and water. In both groups, the soups reduced energy
intake at lunch, although the chunky soup had the most effect. In the
overweight subjects, a reduced lunch intake was also followed by a reduced
dinner intake. The benefit to weight control of large particles in soup
should be evaluated.

Additional quote from the text of the report:

"Two main results emerged from the present study. In both groups of
subjects, consumption of 397 kJ (95 kcal) of either vegetables or a
strained vegetable or chunky soup as the first course of a meal reduced the
total energy intake at that meal with respect to the no-preload condition.
Although the reduction was slight and not significant after the vegetables
and strained vegetable soup, a significant reduction of around 20% of total
intake was noted after the chunky soup.
Second, in the overweight subjects whose lunch intake had been reduced by
the chunky soup preload, intake at the subsequent dinner was also
significantly reduced (-12% relative to the no-preload condition). Thus in
the overweight subjects, the consumption of the chunky soup used as the
first course of an ad libitum lunch led to a significant 15% decrease in
the total energy intake at lunch and dinner."

Last paragraph of the report:

"Soup consumption and particularly consumption of soups containing solid
particles resistant to trituration may be beneficial in weight reduction
programmes, provided that the phenomenon is not subject to habituation. The
finding of Jordan et al. (1981) that weight loss was significantly
correlated with the frequency of soup consumption over a 10-week period
suggests that the phenomenon is not short-lived."