Method of promoting weight loss
View Patent ↗Compositions for enhancing satiety and weight loss in an individual, assays for assessing a tastant for enhancing satiety and weight loss, and methods of using the composition to suppress appetite and enhance weight loss are provided.
1. A method for promoting weight loss in a person comprising applying an effective amount of a satiety enhancing composition onto substantially all food items to be ingested by a person during the period to suppress the person's appetite; and, on a daily basis for an at least one-month period, administering to the person for ingestion each of the food items to which the composition was applied, wherein the satiety enhancing composition is selected from a set of compositions consisting of a first composition and a second composition, wherein each of the first composition and the second composition is separately packaged and in the form of a free-flowing powder or granules, the first composition comprising a tastant having a sweet flavor quality and the second composition comprising a tastant having a salty flavor quality, and wherein the first composition is for applying to all primarily sweet foods ingested during the period and the second composition is for applying to all primarily salty foods ingested during the period.
2. The method of claim 1 , wherein each of the first composition and the second composition comprises a carrier selected from the group consisting of maltodextrin, dextrin, starch, methylcellulose, sodium carboxymethylcellulose, and lactose.
3. The method of claim 2 wherein the tastant having a sweet flavor quality is a tastant selected from the group consisting of almond, anise, carob, cinnamon, cocoa, malt, peanut, pecan, pistachio, peppermint, spearmint, and fruit tastants, and combinations thereof.
4. The method of claim 2 wherein the tastant having a salty flavor quality is a tastant selected from the group consisting of artichoke, asparagus, avocado, basil, broccoli, celery seed, cucumber, fennel, garlic, horseradish, mushroom, mustard, onion, parmesan, pizza, ranch, spinach, taco, white cheese, and yellow cheese tastants, and combinations thereof.
5. The method of claim 1 , wherein the effective amount is about 1/16 teaspoon to about 1 teaspoon of the first or the second composition per about 8 ounces of food item for ingestion.
6. The method of claim 1 , wherein the at least one-month period is a series of consecutive one-month periods and the set of tastants applied in a subsequent one-month period of the series differs from the set of tastants applied in the immediately preceding one-month period of the series.
7. The method of claim 6 wherein the series of consecutive one-month periods is a series of six consecutive one-month periods.
8. The method of claim 6 wherein the tastant having a sweet flavor quality is a tastant selected from the group consisting of almond, anise, carob, cinnamon, cocoa, malt, peanut, pecan, pistachio, peppermint, spearmint, and fruit tastants, and combinations thereof.
9. The method of claim 6 wherein the tastant having a salty flavor quality is a tastant selected from the group consisting of artichoke, asparagus, avocado, basil, broccoli, celery seed, cucumber, fennel, garlic, horseradish, mushroom, mustard, onion, parmesan, pizza, ranch, spinach, taco, white cheese, and yellow cheese tastants, and combinations thereof.