The Relationship between Food Intake, Sodium Intake and Satiety Rate and the Methods of Consuming Soup

Chang, Un Jae; Jo, Jin Nam

Abstract

In this study, we examined food intake, sodium intake, and satiety rate for different methods of consuming soup. Healthy young women (n=50) participated in this study. The subjects ate cooked rice and soup using a method that they preferred and then they were assigned into separate intake groups based on how they consumed their rice and soup. One group consisted of women that ate their soup and cooked rice separately (separate intake group, n=30). The second group consisted of the women who mixed the rice and the soup prior to consumption (mixed intake group, n=20). The mixed intake group consumed significantly more food (p<0.001) and sodium (p<0.05) than the separate intake group. Because of the high water content and ease of swallowing for the mixed intake method, the eating rate of the mixed intake group (42.5 g/min) was significantly higher than that of the separate intake group (28.8 g/min) (p<0.01). However, despite consuming 79.5 g more food at lunch, the rates of satiety were not significantly different before and after eating between the mixed intake and separate intake group. Therefore, eating rate, consumption norms and concept of "clean one's bowl" may influence food intake and sodium intake. Although more studies are needed, these data suggest eating cooked rice and soup separately may help to control obesity and hypertension.