Addition of different fats to a carbohydrate food: Impact on gastric emptying, glycaemic and satiety responses and comparison with in vitro digestion

► Adding fats to a carbohydrate food changed the GR, GE and satiety. ► There was a correlation between GR and satiety. The lower the GR the greater the satiety. ► There was an inverse correlation between in vitro starch digestibility and GR. ► In vitro digestion models for GR should be used cautiously for high fat foods. ► Saturated fat does not decrease GE times, reduce GR or increase satiety.