Carbohydrate and Satiety

Feinle, Christine; O’Donovan, Deirdre; Horowitz, Michael

doi:10.1301/002966402320243241

Cited by 29 publications

(21 citation statements)

References 121 publications

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“…3,4,16,21 The results of the present investigation do not support this hierarchy, particularly with respect to protein. Providing an additional 27 g of protein daily had no effect on food intake.…”

Section: Macronutrient Composition and Voluntary Food Intake Wv Rumplcontrasting

confidence: 99%

The impact of the covert manipulation of macronutrient intake on energy intake and the variability in daily food intake in nonobese men

et al. 2005

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EI appears to be influenced by macronutrient composition in the short-term when diets are modified, but the effect dissipates in a few weeks if the diet is maintained. These data suggest the presence of macronutrient-specific regulatory mechanisms in the body, but do not support the notion that a high intake of any of the three macronutrients suppresses EI over a prolonged period of time. The high variability in food intake does not appear to be related to macronutrient composition.

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Section: Macronutrient Composition and Voluntary Food Intake Wv Rumplcontrasting

confidence: 99%

The impact of the covert manipulation of macronutrient intake on energy intake and the variability in daily food intake in nonobese men

et al. 2005

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“…Carbohydrates are also implicated in changes in blood glucose and insulin concentrations and are known to affect satiety. 30 The beneficial effect of a high carbohydrate diet on glucose tolerance has been reported; 31 however, contradicting reports have also been published. [32][33][34][35][36] Dietary carbohydrate through cereal intake is thought to modulate lipolysis, and a low-carbohydrate diet reduces cardiovascular risk through improvement in hepatic, intravascular and peripheral processing of lipoproteins.…”

Section: Discussionmentioning

confidence: 99%

Relationship between number of metabolic syndrome components and dietary factors in middle-aged and elderly Japanese subjects

et al. 2010

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Metabolic syndrome (MetS) represents a cluster of risk factors for atherosclerosis and is considered a risk factor for cardiovascular disease. The role of diet in the etiology of MetS is poorly understood, especially among Asian subjects. This cross-sectional study assessed the relationship between diet and the number of MetS components among Japanese men (n¼609) and women (n¼631). Mean (s.d.) age and body mass index were 57.1 (12.1) years and 22.8 (2.8) kg m À2 for men and 55.5 (12.0) years and 22.0 (3.0) kg m À2 for women, respectively. Diet was assessed by a 3-day dietary record that included photographs: 16 nutrients, 11 food groups, and energy % of protein and dietary fat were selected as a dietary index. The definition of MetS was based on modified National Cholesterol Education Program, Adult Treatment Panel III criteria, and the number of clustering MetS components was calculated by adding the presence of each five MetS components. A total of 61 men (10.0%) and 46 women (7.3%) were determined to have MetS. After adjusting for age, energy intake, alcohol intake, smoking status and physical activity, a lower intake of vitamin B6 and dietary fiber in men, and lower intake of calcium, milk and dairy products and higher intake of cereal in women were related to the number of MetS components. These results suggest that some dietary factors were related to the number of MetS components among community-dwelling Japanese men and women. Keywords: cross-sectional study; dietary record; Japanese; metabolic syndrome INTRODUCTION Metabolic syndrome (MetS) represents a cluster of risk factors for atherosclerosis, including visceral obesity, hypertension, dyslipidemia and hyperglycemia; MetS is considered a risk factor for cardiovascular disease. 1 The National Nutrition Survey in Japan, a population-based study among 40-to 74-year-olds, revealed that 24% of men and 12% of women were strongly suspected of having MetS, and 27% of men and 8% of women were suspected of having MetS. 2 MetS has become a major public health challenge in Japan. 3 The pathophysiology of MetS appears to be largely attributable to insulin resistance with an excessive flux of fatty acids, 1 although this disorder presumably exists as a function of a complex interaction between environmental factors, including diet or physical activity and genetic factors. 4,5 Although dietary aspects have been linked to individual features of MetS, 6-8 the role of diet in the etiology of this syndrome is poorly understood. Asians have different lifestyle and genetic factors compared with Caucasians, 9,10 but only a few epidemiologic studies examining diet and MetS among Asians have been conducted. [11][12][13] The aim of this study was to examine the relations between diet and

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“…In addition to organic acids, the rate of gastric emptying can also be influenced by volume, caloric content, viscosity, density and particle size of the gastric content (Horowitz et al, 1994). Some peptides that are released in the small intestine, such as cholecystokinin (CCK), amylin and glucagon-like peptide-1 (GLP-1), have also been shown to be involved in the regulation of the gastric emptying rate (Hellström & Näslund, 2001;Feinle et al, 2002).…”

Section: Discussionmentioning

confidence: 99%

Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects

et al. 2005

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Objective: To investigate the potential of acetic acid supplementation as a means of lowering the glycaemic index (GI) of a bread meal, and to evaluate the possible dose-response effect on postprandial glycaemia, insulinaemia and satiety. Subjects and setting: In all, 12 healthy volunteers participated and the tests were performed at Applied Nutrition and Food Chemistry, Lund University, Sweden. Intervention: Three levels of vinegar (18, 23 and 28 mmol acetic acid) were served with a portion of white wheat bread containing 50 g available carbohydrates as breakfast in randomized order after an overnight fast. Bread served without vinegar was used as a reference meal. Blood samples were taken during 120 min for analysis of glucose and insulin. Satiety was measured with a subjective rating scale. Results: A significant dose-response relation was seen at 30 min for blood glucose and serum insulin responses; the higher the acetic acid level, the lower the metabolic responses. Furthermore, the rating of satiety was directly related to the acetic acid level. Compared with the reference meal, the highest level of vinegar significantly lowered the blood glucose response at 30 and 45 min, the insulin response at 15 and 30 min as well as increased the satiety score at 30, 90 and 120 min postprandially. The low and intermediate levels of vinegar also lowered the 30 min glucose and the 15 min insulin responses significantly compared with the reference meal. When GI and II (insulinaemic indices) were calculated using the 90 min incremental area, a significant lowering was found for the highest amount of acetic acid, although the corresponding values calculated at 120 min did not differ from the reference meal. Conclusion: Supplementation of a meal based on white wheat bread with vinegar reduced postprandial responses of blood glucose and insulin, and increased the subjective rating of satiety. There was an inverse dose-response relation between the level of acetic acid and glucose and insulin responses and a linear dose-response relation between acetic acid and satiety rating. The results indicate an interesting potential of fermented and pickled products containing acetic acid.

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Carbohydrate and Satiety

Cited by 29 publications

References 121 publications

The impact of the covert manipulation of macronutrient intake on energy intake and the variability in daily food intake in nonobese men

The impact of the covert manipulation of macronutrient intake on energy intake and the variability in daily food intake in nonobese men

Relationship between number of metabolic syndrome components and dietary factors in middle-aged and elderly Japanese subjects

Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects

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