No link between “how hungry we feel and the amount of calories we consume”

A new study suggests that appetite is not controlled by the amount of calories consumed… Marketing claims made by the food industry that certain products ‘keep you full up’, or ‘quench your appetite’ could be completely false, according to a new study by the University of Sheffield in the UK. The study led by Dr …

No link between “how hungry we feel and the amount of calories we consume”

A new study suggests that appetite is not controlled by the amount of calories consumed…

Marketing claims made by the food industry that certain products ‘keep you full up’, or ‘quench your appetite’ could be completely false, according to a new study by the University of Sheffield in the UK.

The study led by Dr Bernard Corfe, from the Molecular Gastroenterology Research Group suggests that there is no obvious correlation between appetite and the amount of calories consumed.

The research also highlights how those who are trying to lose weight might be particularly vulnerable to the way in which certain products are advertised.

“The food industry is littered with products which are marketed on the basis of their appetite-modifying properties. Whilst these claims may be true, they shouldn’t be extended to imply that energy intake will be reduced as a result,” said Dr Corfe. “For example, you could eat a meal which claims to satisfy your appetite and keep you feeling full-up for a long period of time but nonetheless go on to consume a large amount of calories later on.”

Scientists from the University’s Department of Oncology and Metabolism looked a total of 462 scientific food studies and found that appetite ratings failed to correspond with energy intake (the number of calories consumed) in most of the cases.

“More research needs to be done into the other factors which do influence our calorie intake,” said Dr Corfe. “This will be important to understand how obesity occurs, how to prevent it, and how we need to work in partnership with the food industry to develop improved tests for foods that are genuinely and effectively able to satisfy appetite.”