Soup preloads in a variety of forms reduce meal energy intake
Open accessAbstract
Consuming soup can enhance satiety and reduce energy intake. Little is known about the influence on energy intake and satiety of varying the form of soup by altering the blending of ingredients. We tested the effects on meal intake of consuming different forms of soup as a preload: broth and vegetables served separately, chunky vegetable soup, chunky-pureed vegetable soup, or pureed vegetable soup. Normal-weight men and women (n = 60) came to the laboratory for lunch once a week for 5 weeks. Each week, one of four compulsory preloads, or no preload, was consumed prior to lunch. A test meal was consumed ad libitum 15 min after the soup was served. Results showed that consuming soup significantly reduced test meal intake and total meal energy intake (preload + test meal) compared to having no soup. When soup was consumed, subjects reduced meal energy intake by 20% (134+/-25 kcal; 561+/-105 kJ). The type of soup had no significant effect on test meal intake or total meal energy intake. Consuming a preload of low-energy-dense soup, in a variety of forms, is one strategy for moderating energy intake in adults.
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Eating a low energy dense soup or salad before a meal (15 to 20 min) has been shown to reduce food intake during the meal.
“For example, eating a low energy dense soup or salad before a meal (15 to 20 min) has been shown to reduce food intake during the meal [78,79].”
From Homeostatic and Circadian Control of Food Intake: Clinical Strategies to Prevent Overconsumption (2013) · cites this paper as [78]
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- Authors
- Flood, J. E., & Rolls, B. J.
- Affiliations
- Pennsylvania State University (US)
- Corresponding author
- Rolls, Barbara J.
- ORCID
- Rolls, Barbara J.
- Venue
- Appetite
- Publisher
- Elsevier BV
- Published
- 2007-11
- Volume
- 49
- Issue
- 3
- Pages
- 626-634
- ISSN
- 0195-6663 (ISSN-L)
- PMC
- PMC2128765
- OpenAlex
- W2038146639
- Cited by
- 102
- References
- 31
- Citations by year
- 2026: 4 · 2025: 5 · 2024: 1 · 2023: 1 · 2022: 1 · 2021: 2 · 2020: 9 · 2019: 5 · 2018: 4 · 2017: 7 · 2016: 5 · 2015: 5 · 2014: 9 · 2013: 12 · 2012: 13
- FWCI
- 1.50
- Type
- journal article
- Language
- en
- Open access
- green
- www.ncbi.nlm.nih.gov
- Locations
- Appetite (publishedVersion)
- PubMed (publishedVersion)
- Europe PMC (PubMed Central) (acceptedVersion)
- PubMed Central (acceptedVersion)
- Funders
- National Institutes of Health
- National Institute of Diabetes and Digestive and Kidney Diseases (DK-39177, R37DK039177, R01DK059853, DK59853)
- Topics
- Life Sciences › Neuroscience › Endocrine and Autonomic Systems › Regulation of Appetite and Obesity
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Keywords
- soups, preload, satiety, vegetable soup, broth, energy density, food texture, meal size
- MeSH terms
- Adult, Energy Intake, Eating, Female, Food, Humans, Male, Middle Aged, Nutritive Value, Obesity, Satiety Response, Vegetables, Weight Gain, Cross-Over Studies
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