Psychobehavioural Factors Are More Strongly Associated with Successful Weight Management Than Predetermined Satiety Effect or Other Characteristics of Diet

Table 2

Foods selected to the intervention and their tested portion sizes, macronutrient and dietary fibre contents and 3 h satiety/hunger responses (3 h AUC; mean ± standard error). Energy content of all tested food portions was 700 kJ.

	Dairy, yoghurt type		Bread			Cheese	Cold cuts	Vegetable meal component
HSF	Pear flavour 𝑛=35	Lingonberry flavour^a	Rye crisp bread 𝑛=32	Soft rye bread (1) 𝑛=30	Soft rye bread (2) 𝑛=29	Hard cheese 𝑛=30	Smoked ham 𝑛=35	Vegetable patty (fibre-rich) 𝑛=35
Portion size, g	280	280	52	82	70	88	140	104
Protein, g	30.6	30.6	5.6	5.9	5.6	29.90	31.6	9.2
Fat, g	0.6	0.6	1.2	1.1	1.4	4.4	4.5	10.7
Carbohydrates, g	11.2	11.2	31.0	31.1	32.7	1.3	2.3	8.7
Dietary fibre, g	5.6	5.6	8.9	9.0	10.5	0	0.4	6.9
Satiety, 3 h AUC	464 ± 65	—^a	237 ± 60	289 ± 56	224 ± 62	103 ± 60	400 ± 72	231 ± 53
Hunger, 3 h AUC	−503 ± 67	—^a	−313 ± 67	−275 ± 54	−278 ± 75	−148 ± 61	−463 ± 86	−259 ± 59
LSF	Vanilla flavour 𝑛=35	Strawberry flavour 𝑛=32	Wheat crisp bread 𝑛=35	Soft wheat bread 𝑛=35	Thin rye crisp bread 𝑛=35	Soft sliced cheese 𝑛=30	Sausage 𝑛=35	Vegetable patty 𝑛=35
Portion size, g	230	200	44	61	52	58	108	93
Protein, g	8.3	7.1	4.6	5.4	5.8	11.6	9.7	4.3
Fat, g	4.6	4	3.5	2.9	5.8	12.8	9.7	11.5
Carbohydrates, g	23	26	31	28.8	33	0.9	8.9	10.1
Dietary fibre, g	0	0	2.8	2.0	9.9	0	0.3	3.1
Satiety, 3 h AUC	111 ± 47	179 ± 59	154 ± 50	114 ± 49	122 ± 51	−2 ± 62	146±54	93 ± 62
Hunger, 3 h AUC	−173 ± 48	−148 ± 65	−186 ± 55	−130 ± 59	−161 ± 55	−1 ± 72	−171 ± 63	−124 ± 65

HSF: higher-satiety food group; LSF: lower-satiety food group; AUC: area under the curve: positive values represent area above the baseline level, negative values represent area under the baseline level; ^aa flavour variant for pear-flavoured yoghurt, not tested in the satiety tests.