BackgroundSoluble fibre has been proposed to suppress appetite-related perceptions and it could thus contribute favourably to the regulation of energy intake and the increasing obesity problem.ObjectiveTo investigate the effect of an oat ingredient rich in β-glucan on perceived satiety at different dietary fibre (DF) concentrations, energy levels and viscosity levels.DesignA total of 29 healthy volunteers, age 19–39, mean BMI 23.2 kg/m2 participated in this study. Measurement of subjective perceptions (satiety, fullness, hunger, desire to eat something/the sample food and thirst) was performed during a 180-min period after ingestion of the sample. There were altogether six samples: two beverages without fibre at energy levels 700 and 1,400 kJ; two beverages containing 5 or 10 g oat DF (2.5 and 5 g oat β-glucan, respectively) at energy level 700 kJ, one beverage containing 10 g oat DF/1,400 kJ and one beverage containing 10 g enzymatically treated oat DF with low viscosity at energy level 700 kJ. Each beverage portion weighted 300 g. The order of the samples was randomised for each subject and evaluated during six separate days. The results are reported in three sets of samples: ‘fibre’, ‘energy’ and ‘viscosity’.ResultsIn the fibre set, the beverages containing 5 or 10 g of fibre had a larger area under curve (AUC) for perceived satiety and smaller AUC for hunger compared to the beverage without fibre, but no significant dose–response relationship was detected. Increasing the energy content from 700 to 1,400 kJ in the energy set did not affect the satiety-related perceptions. In the viscosity set, the beverage with low-viscosity β-glucan increased satiety-related perceptions from no fibre containing beverage, but less compared to the beverage with the same amount of fibre and higher viscosity.ConclusionsAddition of an oat ingredient rich in β-glucan and high viscosity of beverages enhance post-meal satiety induced by beverages. The effect was, however, not related to the amount of ingested fibre or energy.
The intake of dietary fibre and protein has been linked with increased satiety and weight management. The aim of this study was to investigate the effect of viscosity, dietary fibre and protein on perceived satiety in beverages. Two different levels of carboxymethyl celluloce (CMC), (0 and 5 g); and two levels of whey protein (0 and 20 g) at energy level 700 kJ were used. The dietary fibre was either high‐viscosity CMC or low‐viscosity CMC. Satiety‐related perceptions of 29 healthy volunteers were measured with line scales for 3 hours after ingesting a sample. The area under curve (AUC; cm*min) was calculated.Dietary fibre and whey protein increased perceived satiety significantly and independently. The sample containing both dietary fibre and whey protein had the greatest effect on perceived satiety. Higher viscosity showed a tendency to increase satiety compared to the samples with lower viscosity (p=0.091). Dietary fibre and protein in beverages have thus potential to affect weight management.TEKES (Finnish Funding Agency for Technology and Innovation) partly funded this research.
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