Research paper
Flood-Obbagy JE, Rolls BJ. The effect of fruit in different forms on energy intake and satiety at a meal. Appetite. 2009 Apr;52(2):416-422. doi:10.1016/j.appet.2008.12.001
Why we cite it
Provides a rigorous within-subject comparison of fruit in four physical forms — whole apple, applesauce, juice with fiber, and juice without fiber — all matched for calories, weight, and energy density. Directly relevant to the project because it suggests — the authors’ own verb — that whole fruit’s satiety advantage is not simply about fiber content, but about the physical structure of solid food. The fiber arm carries a confound the record should state: the held text records that *adding fiber to juice decreased palatability. So the fiber-added condition differed in taste as well as fiber, and the null on fiber cannot cleanly rule fiber out as the mechanism. Scope: 58 adults, within-subject crossover, five weekly sessions.* It bears against the idea that juicing preserves fruit’s satiety benefits and quantifies whole apple’s effect: 15% fewer calories consumed at the subsequent meal.
DOI: 10.1016/j.appet.2008.12.001 · PubMed 19110020 · Publisher