Effect of incorporating avocados in meals on self-reported subjective feelings related to satiety in healthy overweight adults

Background

Avocados  are a rich source of fiber and monounsaturated, which are nutritional factors linked to enhanced  satiety . The benefit of consuming  avocados  at a meal on post-meal  satiety  is unknown.

Aim and Methods

A randomized 3×3 single-blind crossover design (three 1-day study periods scheduled 1 week apart) in 26  healthy   overweight   adults  (16 women,10 men; mean±SD age 40.8±11.0 years; BMI 28.1±2.4 kg/m 2 ) was conducted. Subjects consumed a standardized breakfast meal containing 25% of their daily energy needs on each of the 3 days, followed by 1 of 3 lunch  meals  [Control, avocado-free (35% of daily energy needs); isocaloric Avocado Inclusive (AI; 35% of daily energy needs); and, Avocado Added (AA; 41% of daily energy needs). Visual analog scales (VAS) were administered 30, 60, 120, 180 and 300 minutes after the start of the lunch meal to assess  subjective   feelings   related  to  satiety . The area under the curve (AUC; %*min) was evaluated using the trapezoidal method (mixed model included treatment and phase as fixed effects and subjects nested within sequence as random effects).

Results

There was no significant difference between the 3 treatments in the AUC for the  self - reported   subjective   feelings   related  to  satiety  (P = 0.19–0.87).

Conclusion

The inclusion or addition of avocado to a lunch meal does not influence  self - reported   subjective   feelings   related  to  satiety  over a 5 hour post-meal period.

Funded by the Hass Avocado Board