Research paper
Holt SHA, Brand Miller JC, Petocz P, Farmakalidis E. A satiety index of common foods. European Journal of Clinical Nutrition. 1995;49(9):675-690. PMID: 7498104.
Why we cite it
Established a satiety index (SI) for 38 foods at isoenergetic 1000 kJ (240 kcal) servings, on a standardised protocol: ratings every 15 minutes for 120 minutes, then ad libitum intake, in groups of 11–13 subjects per food.
Corrected 2026-09-02 (card 6NM98H): these are correlations, and one of them was missing. This section said the study ”identified the four food properties that predict satiating power.” *The abstract’s word is correlated, and it names five associations, not four — ”SI scores correlated positively with the serving weight of the foods and negatively with palatability ratings. Protein, fibre, and water contents… correlated positively with SI scores, whereas fat content was negatively associated.”*
Serving weight was listed first and this section omitted it — which matters more than a missing item usually would. Protein, fibre and water are all properties that make a food heavier per calorie. Leaving serving weight out lets four correlates read as four independent mechanisms, when the simplest reading of the same sentence is that heavier, more dilute servings were more filling. The paper does not adjudicate that, and neither should this record.
Palatability is the other half and it belongs here: SI correlated negatively with palatability — the more a food was liked, the less it filled at matched energy. `khp03` carries it correctly; this section had dropped it.