With the rapid development of the modern food industry, a large number of processed foods that heavily use refined carbohydrates and fats have emerged. These foods generally lack key components such as protein, fiber, and micronutrients, disrupting the satiety regulation system that humans developed over the course of evolution. As a result, the satiety signals provided by food are significantly mismatched with their energy content, forcing people to consume more calories to meet their basic nutritional and satiety needs. Since these processed foods are also more palatable, they further promote voluntary overeating. The 2025 World Obesity Report points out that obesity has become a global issue, and it is estimated that by 2030, over 2.9 billion adults worldwide will have a body mass index (BMI) above the normal range. The proportion of people with high BMI in China is rising and is expected to reach 5.1504 million by 2030.
A new concept, Satiety Per Calorie (SPC), rates foods based on the strength of the satiety signals they generate per unit of energy. Foods with high SPC values can help people naturally reduce calorie intake while staying full; in contrast, high-calorie-dense foods like fried foods and desserts are more likely to lead to unconscious overeating. A recent animal study published in Nature Metabolism indicates that neurons in the hippocampus record the sensory experience of high-calorie foods and can trigger strong eating desires even when not hungry, leading to overconsumption. Additionally, behaviors such as eating slower and reducing external distractions during meals can enhance the perception of satiety signals and lower the risk of overeating. Evidence from a review shows that slowing down eating can reduce calorie intake. Overall, the concept of SPC helps improve modern dietary structures and provides new ideas for controlling the prevalence of obesity. However, this concept still needs further experimental validation. This study will recruit 40 male volunteers with a BMI between 18.5-28 kg/m² and aged 18-44 years, to investigate the relationship between satiety per calorie and food intake.
Body mass index (BMI) between 18.5 and 28 kg/m2
Male
18-44 years old
Healthy
No diabetes, infectious diseases, gastrointestinal disorders, hypoglycemia, cardiovascular or cerebrovascular diseases, mental illnesses, etc.
Not being allergic to common foods.
No special dietary habits, eating disorders, irregular eating or lifestyle patterns, or smoking and drinking habits.
Parallel
body composition measurements
Diagnostic testBody composition measurements will be conducted, including body composition analysis using TANITA, bone density scan using DXA, body composition assessment using BODPOD, and 3D scan.
Food intake
Food intake will be quantified by weighing all food items provided to the participant before consumption and weighing any remaining food after the meal. Total intake (in grams) will be calculated as the difference between the pre- and post-consumption weights.
Resting energy expenditure
Resting energy expenditure (kcal/day) will be measured by indirect calorimetry. At 11:00 a.m., participants will enter the metabolic chamber. After a 30-minute acclimation period, measurements will be taken while the participant lies supine and awake for 30 minutes.
Thermic effect of food
Thermic effect of food will be assessed as the postprandial increase in energy expenditure measured by indirect calorimetry. Participants will consume a standardized lunch beginning at 12:00 p.m., and energy expenditure will be measured continuously until 5:00 p.m. or until a stable postprandial plateau is observed. The primary metric will be the area under the curve (AUC) for energy expenditure above baseline.
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