Satiety from healthier and functional foods

Abstract Background Functional and healthier foods has been seen as important elements in a healthier lifestyle. In order to obtain these products, reformulation is the main strategy to develop health-oriented solutions. In addition to the health benefits, increasing evidence have been suggesting that functional foods can also influence satiety, a major factor related to the frequency of food consumption and, consequently, the health. Scope and approach The aim of this review is to discuss the current evidence associating the consumption of functional foods with satiety. The studies with healthier and functional food products disclose the relation between protein, dietary fiber, fat, sugar, and salt with satiety. Key findings and conclusions Satiety is a complex and dynamic process that can be modified, at some extent, with food ingredients. Increasing dietary fiber and modifying fat and sugar composition are the main strategies to obtain healthier and functional foods with increased satiating effect. Major advances are still necessary to optimize the satiety of products with high protein content and clarify the relation between salt and satiety.