摘要：Obesity is one of the leading causes of preventable deaths. Development of satiety-enhancing foods is considered as a promising strategy to reduce food intake and promote weight management. Food texture may influence satiety through differences in appetite sensations, gastrointestinal peptide release and food intake, but the degree to which it does remains unclear. Herein, we report the first systematic review and meta-analyses on effects of food texture (form, viscosity, structural complexity) on satiety. Both solid and higher viscous food reduce hunger by − 4.97 mm (95% confidence interval (CI) − 8.13, − 1.80) and − 2.10 mm (95% CI − 4.38, 1.18), respectively compared to liquid and low viscous food. An effect of viscosity on fullness (95% CI 5.20 (2.43, 7.97) and a moderate effect of the form of food (95% CI − 26.19 (− 61.72, − 9.35) on food intake were noted. Due to the large variation among studies, the results should be interpreted cautiously and modestly.
