A serving of 33 g insoluble fiber reduced appetite, lowered food intake, and reduced glycemic response to a meal consumed 75 min later.

An HF breakfast cereal contributes to a cumulative reduction in breakfast and lunch energy intake, possibly due to its high satiety value per kilocalorie. A short-term benefit of the HF cereal, compared with LF cereal, was lower PG concentration before and immediately after lunch.

Dietary guidelines indicate that complex carbohydrates should provide around half of the calories in a balanced diet, while sugars (i.e., simple carbohydrates) should be limited to no more than 5-10% of total energy intake. To achieve this public health goal a collective effort from different entities including governments, food & beverage industries and consumers is required. Some food companies have committed to continually reduce sugars in their products. Different solutions can be used to replace sugars in food products but it is important to ensure that these solutions are more healthful than the sugars they replace. The objectives of this paper are, (1) to identify carbohydrates and carbohydrates sources to promote and those to limit for dietary intake and food product development, based on current knowledge about the impact of carbohydrates on the development of dental caries, obesity and cardio-metabolic disorders (2) to evaluate the impact of food processing on the quality of carbohydrates and (3) to highlight the challenges of developing healthier products due to the limitations and gaps in food regulations, science & technology and consumer education.

Food intake is regulated in both the short- and long-term by a complex physiological system that involves neuroendocrine pathways that are both distinct and overlapping. The underlying causes and mechanisms of the dysregulation of food intake in obesity is poorly understood; however, it is clear that dietary components interact with the physiological determinants of food intake and can cause profound alterations during the development of control mechanisms. The objective of this review is to discuss possible food solutions to the obesity epidemic based on our current understanding of food intake regulation and its interaction with dietary components. First, the physiology of long- and short-term food intake regulation is reviewed. The effects of dietary components on food intake, satiety and intake regulatory markers are then discussed with particular emphasis on macronutrient class and source. Finally, the impact of nutritional manipulations during the early stages of development on food intake and metabolic regulation is examined, followed by a brief description of the possible genetic and epigenetic mechanisms involved.