Can bioactive foods affect obesity?

Astrup, Arne; Kristensen, Mette; Gregersen, Nikolaj Ture; Belza, Anita; Lorenzen, Janne Kunchel; Due, Anette Pia; Larsen, Thomas Meinert

doi:10.1111/j.1749-6632.2009.05272.x

Cited by 60 publications

(56 citation statements)

References 199 publications

(359 reference statements)

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“…This is thought to be mediated via a suppression of hunger and food intake, as well as a reduction in apparent nutrient digestibility (Astrup et al, 2010). In our study, we observed an B3% reduction in apparent energy digestibility with the addition of 102 g/10 MJ oat bran to a low-fiber diet, which has been observed before using similar doses of oat bran (Calloway and Kretsch, 1978;Chen et al, 1998), as well as other types of soluble dietary fibers, such as wholegrain rye (Wisker et al, 1996), a fiber mixture from grains, cereals and citrus (Rigaud et al, 1987), and a diet with mixed cereal fibers (Miles et al, 1988).…”

Section: Discussionmentioning

confidence: 99%

A diet rich in oat bran improves blood lipids and hemostatic factors, and reduces apparent energy digestibility in young healthy volunteers

Kristensen

Bügel

2011

Eur J Clin Nutr

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Background/Objectives: Oat bran shows cholesterol-lowering properties, but its effects on other cardiovascular risk markers are less frequently investigated. This study examined the effects of oat bran on blood lipids, hemostatic factors and energy utilization. Subjects/Methods: A double-blind, randomized crossover study in 24 adults (age 25.2±2.7 years; body mass index: 24.9 ± 2.9 kg/m 2 ), who completed two 2-week dietary intervention periods: low-fiber diet (control) or an oat bran (control þ 102 g oat bran/day) diet. Fasting blood samples were drawn before and after each period, and 3-day fecal samples were collected during the last week of each period. Results: Total cholesterol decreased by 14% during the oat bran period compared with 4% during the control period (Po0.001). Non-high-density lipoprotein (HDL) cholesterol decreased by 16% in the oat bran period compared with 3% in the control period (Po0.01), as did total triacylglycerol (21 vs 10%, Po0.05) and very-low-density lipoprotein triacylglycerol 33 vs 9%, Po0.01). Plasminogen activator inhibitor-1 (PAI-1) and factor VII (fVII) levels decreased more during consumption of oat bran compared with the control period (PAI-1: 30 vs 2.3%, Po0.01; fVII: 15 vs 7.6%, o0.001). Fecal volume and dry matter were greater when consuming the oat bran diet compared with the control (Po0.001), and energy excretion was increased by 37% (1014 vs 638 kJ/day, Po0.001); however, changes in body weight did not differ (oat bran:À0.3 ± 0.5 kg; control: 0.0±0.7 kg). Conclusions: Addition of oat bran (6 g soluble fiber/day) to a low-fiber diet lowered total and non-HDL cholesterol, as well as hemostatic factors, and may affect energy balance through reduced energy utilization.

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Section: Discussionmentioning

confidence: 99%

A diet rich in oat bran improves blood lipids and hemostatic factors, and reduces apparent energy digestibility in young healthy volunteers

Kristensen

Bügel

2011

Eur J Clin Nutr

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“…Suggested mechanisms of dietary fiber on prevention of obesity are increasing satiety, decreasing energy intake, and increasing fecal energy loss (Anderson et al 2009, Astrup et al 2010, Papathanasopoulos & Camilleri 2010, Sartorelli et al 2008. Increased satiety of dietary fiber may come from the physical properties of dietary fiber that function to add bulk, form gels, delay gastric emptying, and reduce postprandial insulin responses (Astrup et al 2010, Papathanasopoulos & Camilleri 2010, SalasSalvado et al 2008. High dietary fiber-containing meals also contribute to reduced total energy intake by lowering energy density of foods (Papathanasopoulos & Camilleri 2010).…”

Section: Components In Fruits and Vegetablesmentioning

confidence: 98%

Food Components with Anti-Obesity Effect

Kim

Park

2011

Annu. Rev. Food Sci. Technol.

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Although many food components are reportedly beneficial to body-weight management, lack of understanding of molecular mechanisms and their function in overall adiposity under physiological conditions hinders successful and safe development of antiobesity functional foods. A positive energy balance resulting from an increase in food intake, a reduced energy expenditure, and/or dysfunction of adipose biology is associated with the development of obesity. This article provides an overview of the components involved in energy balance and adipose development and function. There is evidence that numerous ingredients found in foods can modulate energy balance and adipose biology, thereby potentially lowering adiposity.

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“…Reports suggest that people who eat more fiber often have lower body weight than people who eat less fiber [2]. Numerous studies have examined not only body weight, but also body composition [3]. In cross-sectional observational studies, fiber intake is inversely associated with body weight [4] and body fat [5].…”

Section: Introductionmentioning

confidence: 99%

Dose-response impact of a soluble fiber, NUTRIOSE®, on energy intake, body weight and body fat in humans

Guérin‐Deremaux¹,

Pochat²,

Reifer³

et al. 2013

Glob Epidemi Obes

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Background: Results from observational and intervention studies have shown that increased fiber intakes from different origins were related to positively impact weight management. The hypothesis is that a non-viscous soluble dietary fiber may influence anthropometric parameters and caloric intakes. Methods: This 9-week randomized, double-blind, parallel clinical study in 100 overweight adults in China, investigated the effect of different dosages of dietary supplementation with a soluble non-viscous fiber, NUTRIOSE® on caloric intake, body weight, BMI and body fat. NUTRIOSE® is a glucose polymer resistant to digestion in the small intestine and largely fermented in the colon due to the presence of specific linkages. Subjects were randomized by body mass index and caloric intake, and then assigned to receive either placebo (orange juice) or 8 g, 14 g, 18 g, or 24 g/day of NUTRIOSE® mixed with orange juice (n=20 volunteers/group). Study products were orally consumed twice daily, three hours after breakfast (at 10 AM) and four hours after lunch (at 4 PM). Energy intake was assessed daily and anthropometric parameters were measured weekly. Results: In a comparison of time effects within the same treatment group, the NUTRIOSE® groups ate significantly fewer kcal at subsequent meals with differences noted as early as 2 weeks for the 24 g group up to a reduction of 394 kcal/day and as early as 4 weeks for the 14g and 18g groups. Body weight and BMI decreased significantly in the 14, 18, and 24 g groups. Body fat decreased significantly in the 18 and 24 g groups.Conclusions: These results demonstrate that a supplementation for 9 weeks with NUTRIOSE® significantly reduces energy intake, mean body weight, BMI, and body fat with a dose-response relationship.

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Can bioactive foods affect obesity?

Cited by 60 publications

References 199 publications

A diet rich in oat bran improves blood lipids and hemostatic factors, and reduces apparent energy digestibility in young healthy volunteers

A diet rich in oat bran improves blood lipids and hemostatic factors, and reduces apparent energy digestibility in young healthy volunteers

Food Components with Anti-Obesity Effect

Dose-response impact of a soluble fiber, NUTRIOSE®, on energy intake, body weight and body fat in humans

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