Investigation of The Effect of Vegetable Crunch Consumption as a Snack on Blood Glucose, Subjective Appetite Parameters and Energy Intake of The Next Meal

Objective: Obesity is a complex condition with pathophysiological, social and psychological effects on individuals of all ages and socioeconomic groups. When foods with low energy density and high fiber content are consumed, satiety may occur early and the feeling of fullness may last for a relatively long time. Therefore, substituting high-energy foods with low-energy foods such as fruits and vegetables can potentially reduce total energy intake. The aim of this study was to investigate the effect of consuming vegetable crunch as a snack on acute appetite and energy intake at the next meal. Materials and Methods: This study included 20 adults, 7 males and 13 females, aged between 18-30 years, of normal weight. The individuals included in this study were asked to come to the laboratory for three days (Day 1 - General Assessment Day 2 - Snack meal containing vegetable crunch Day 3 - Snack meal containing apple). Individuals who agreed to participate in the study were given a breakfast meal consisting of half-fat cow's milk (300 mL), feta cheese (60 g), white bread (75 g), a snack containing vegetable crunch (25 g) or apple (160 g), and an ad libitum lunch containing cheddar cheese (60 g), tomato (50 g), and white bread (100 g) on non-consecutive days. Results: In this study, postprandial visual analog scale assessments, capillary blood glucose measurements, and ad libitum energy intake at the next meal were evaluated. No statistically significant difference was found in blood glucose, subjective appetite parameters and ad libitum energy intake data of the individuals according to the midday meal administration. Conclusion: The use of snacks plays an important role in weight management and further clinical studies should be conducted to determine different food types that will contribute to this process.