Foods that Fill You Up
If you don’t have a lactose allergy, milk may be a good option to help keep you full. Research suggests that proteins in milk increase satiety and reduce food consumption. Also, most milk produced in the US is fortified with vitamin D, which might help reduce the risk of osteoarthritis and other diseases.
Reviewed by:
Review Date:
March 12, 2014Citation:
ChooseMyPlate.Gov, “Why Is it Important to Eat Grains, Especially Whole Grains?” Mayo Clinic, “Whole grains: Hearty options for a healthy diet” Columbia Urology, “OAB” Dietitians Association of Australia, “Legumes” CDC, “How to Use Fruits and Vegetables to Help Manage Your Weight” National Nutrient Database for Standard Reference, “Spinach” CDC, “Nutrient Information for Fruits and Vegetables” Academy of Nutrition and Dietetics, “Health Benefits of Spinach” Journal of Neurology, “The role of oxidative stress in the pathogenesis of multiple sclerosis: the need for effective antioxidan University of Maryland Medical Center, “Quercetin” National Nutrient Database for Standard Reference, “Onions” CDC, “Eat More, Weigh Less?” Mayo Clinic, “Cold remedies: What works, what doesn't, what can't hurt” Dairy Council of California, “Health Benefits of Broccoli” American Cancer Society, “Broccoli” PubMed, “Milk proteins in the regulation of body weight, satiety, food intake and glycemia.” SFGate, “Vitamin D Fortification of Milk” Clinical Orthopaedics and Related Research, “Does vitamin D improve osteoarthritis of the knee: a randomized controlled pilot tr Arthritis and Rheumatism, “Serum levels of vitamin D, sunlight exposure, and knee cartilage loss in older adults: the Tasmanian Mayo Clinic, “Is it important to include probiotics and prebiotics in a healthy diet?” National Nutrient Database for Standard Reference, “Greek Yogurt” Pediatrics, “Probiotic Effects on Cold and Influenza-Like Symptom Incidence and Duration in Children” Mayo Clinic, “Omega-3 in fish: How eating fish helps your heart” National Nutrient Database for Standard Reference, “Salmon” University of Maryland Medical Center, “Omega-3 Fatty Acids” Osteoarthritis and Cartilage, “Regulation of osteoarthritis by omega-3 (n-3) polyunsaturated fatty acids in a naturally occurrin Arthritis Today, “Fight Inflammation With Antioxidants” Journal of the American College of Nutrition, “Effect of pectin on satiety in healthy US Army adults.” National Nutrient Database for Standard Reference, “Oatmeal” International Journal of Obesity, “Egg breakfast enhances weight loss” University of Maryland Medical Center, “Vitamin A” University of Maryland Medical Center, “Vitamin D” European Journal of Clinical Nutrition, “A satiety index of common foods.” National Nutrient Database for Standard Reference, “Potato” University of Maryland Medical Center, “Potassium” University of Pretoria, “Potassium humate reduces inflammation and clinically improves the outcomes of patients with osteoarthri Courtesy of Alikeyou | Dreamstime Courtesy of Stockyimages | Dreamstime Courtesy of Elena Elisseeva | Dreamstime Courtesy of Emilia Stasiak | Dreamstime Courtesy of Lucian Milasan | Dreamstime Courtesy of Francesco Alessi | Dreamstime Courtesy of cobraphoto | Dreamstime Courtesy of Felinda | Dreamstime Courtesy of Pavlinec | Dreamstime Courtesy of Aleksandar Kosev | Dreamstime Courtesy of Og-vision | Dreamstime Courtesy of Andres Rodriguez | Dreamstime Courtesy of Rosemary Buffoni | Dreamstime Courtesy of Yew Wah Kok | Dreamstime via Wikimedia Commons
Last Updated:
July 1, 2014