Aarhus University Seal / Aarhus Universitets segl


Designing food and drink that maximizes satiety has long been an ambition of industry and public health. Foods that fill faster and for longer are desirable to consumers for weight management and for public health programs designed to prevent obesity.
Insofar as satiety metrics have progressed, they have done so primarily along two frontiers. The first frontier employs subjective measures, quantified using standardized scales such as the visual analogue scale or category scales. The second frontier entails measuring biomarkers of satiety, either neural or hormonal. There is a wealth of evidence that several hormones and several brain regions correlate with, or causally affect appetite and food consumption. Such advances however are not yet at the stage of developing or validating explicit metrics. To date, no metric has explained more than 25% of the variance in next-meal energy consumption, and no metric has been shown to have predictive accuracy for real world consumption.
We propose to overcome this deficiency by developing the Omnibus Satiety Metric (OmniSaM).