Subjective appetite-reducing effects of a low-fat dairy product enriched in protein and fibre

Controlling the energy of the diet while maintaining satiety is a key strategy for weight management. One challenge for the food industry is to provide to the consumers healthy low-energy dense products, helping them to control their appetite. The aim of this study was to evaluate the effect of a single serving of a marketed low-fat dairy yoghurt, enriched in protein and selected fibre, on subjective appetite. Twenty-four healthy female (mean age 28.7; mean BMI 24.7 kg/m2), non-dieters, participated in a randomised, cross-over study. Two hours after the consumption of a standardised breakfast (∼180 kcal), subjects were given, as a mid-morning snack, an isoenergetic serving (70 kcal) of either the test (6.5% protein, 2.4% fibre, 0.1% fat) or a control marketed yoghurt (2.3% protein, 0.1% fibre, 0.7% fat). Appetite sensations (e.g. hunger, fullness, desire to eat, prospective food consumption, satisfaction) were tracked over the morning. An integrated score of appetite was also calculated. Post-prandial appetite profiles were analysed by a repeated-measures ANOVA. Over the 2 h after consumption, the test yoghurt reduced all measures of appetite (including appetite score) more than the control yoghurt ( p