The Role of the Food Matrix in Metabolic Health and Appetite Control


Whole foods and meal combinations need consideration in the control of postprandial glycemia and appetite. In this podcast by the Canadian Nutrition Society, Dr. G. Harvey Anderson discusses the differences between the nutritional quality of whole foods, their highly processed counterparts and their impacts on metabolism and satiety.

CNS podcast 1
To listen to the podcast:
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In this podcast, learn more about:

  • The definition of satiety and how it can be measured;
  • The role of whole foods, with their natural matrix, and food combinations in metabolic health and satiety:
    • How whole foods compare to processed imitation products;
    • Requirements across the lifespan.

Key takeaways:

  • The satiety-promoting properties of whole foods go beyond simply their protein content:
    • Isolated protein does not have the same effects on satiety and glycemic response as the protein consumed within a whole food or the context of a meal.
  • Natural, whole foods have a natural matrix and a distinct composition that cannot be replicated by imitation products. Consequently, whole foods, such as dairy foods, usually have unique metabolic properties and benefits: 
    • This is an important consideration across all age groups, but children and older adults may be particularly vulnerable.
Dr. G. Harvey Anderson


Dr. G. Harvey Anderson is Professor of Nutritional Sciences and Physiology, Faculty of Medicine, University of Toronto. He holds a BSc and MSc from the Faculty of Agriculture, University of Alberta and PhD, Nutritional Biochemistry from the University of Illinois and completed postdoctoral studies at the Massachusetts Institute of Technology. He is Director of the NSERC University-Industry Program in Food Safety, Nutrition and Regulatory Affairs (PFSNRA) and past-Director of the Child Centre for Nutrition, Health, and Development. He has served the University as Associate Dean School of Graduate Studies; Dean and Associate Dean, Research, Faculty of Medicine; Chair, Department of Nutritional Sciences; and as an elected member of the Governing Council.

Dr. Anderson's advocacy for university, industry and government partnerships in developing food and nutrition solutions is shown by his leadership in the formation of the University of Toronto's NSERC-PFSNRA and as Chair of the Board of the International Life Sciences Institute, Washington, D.C. Dr. Anderson has held academic appointments at many Chinese universities where he led the development of an academic program in clinical and public health nutrition at Sun Yat-sen University of Medical Sciences, Guangzhou. His research, supported by peer-reviewed grants since 1970, has elucidated mechanisms explaining the effects of food and components on metabolism, food intake, obesity and diabetes, nutritional support in clinical settings and maternal programming of chronic disease has led to over 400 publications and the training of more than 120 MSc and PhD students, postdoctoral fellows, and research associates.