Effect of a Cellulose‐containing Weight‐loss Supplement on Gastric Emptying and Sensory Functions

Abstract

2CM3, a highly cross-linked cellulose in capsule form, expands in the stomach to a size several fold of its original volume. It is purported to induce a prolonged feeling of satiation and a delay in gastric emptying, thus promoting weight loss. We examined whether CM3 delays gastric emptying (using the stable isotope 13 C-octanoic breath test) and whether it influences subjective feelings of appetite sensations (using visual analog scales, VASs). We performed a double-blind randomized placebo-controlled crossover trial in 19 moderately obese but otherwise healthy subjects (mean age 55 ± 9 years, BMI 31.1 ± 4.6 kg/m 2 ). The subjects were treated with six capsules of CM3 or matching placebo 30 min before a standardized solid meal. Breath collection and VASs were performed over 4 h every 15 min and 30 min, respectively. Half-excretion time of 13 CO 2 in breath, indicating gastric emptying half time, was the primary outcome parameter. The study was powered to detect a change in gastric emptying of 20-30 min. Mean 13 CO 2 half-excretion time changed from 2.3 ± 0.4 to 2.4 ± 0.33 h (mean difference +6 min, 95% confidence interval (CI) -3 to +15 min; P = 0.17). Appetite sensations (hunger, satiation, fullness, prospective food consumption, desire to eat something sweet, salty, savory, or fatty) changed over time during the course of the postprandial phase but were not influenced by CM3 (repeated measures ANOVA). In obese subjects, acute administration of the weight-loss supplement CM3 does not delay gastric emptying and does not influence subjective appetite sensations.

Effects of dietary fibre on subjective appetite, energy intake and body weight: a systematic review of randomized controlled trials

“…Variations in effects between fibres with the same chemical structure can likely be explained by differences in composition of the fibres, which also affects their physicochemical properties. For example, cellulose (a glucan) is usually insoluble and non‐viscous (31), whereas ethylhydroxyethyl cellulose and microcrystalline cellulose (32,33) are both soluble and viscous. Similarly, guar gum (a mannan) can be chemically modified to reduce its viscous properties and improve its practical applications without alteration of the polymer structure (34).…”

Successful Development of Satiety Enhancing Food Products: Towards a Multidisciplinary Agenda of Research Challenges

“…Functional fiber characteristics, such as water solubility, viscosity, gelling, water binding capacity, and fermentability, are expected to be pivotal in the regulation of satiety (e.g., Papathanasopoulos and Camilleri, 2010). Moreover, there are good reasons to assume that short-term satiety depends on other key characteristics (e.g., bulking due to high water binding capacity or gelling) (Berthold et al, 2008; Hoad et al, 2004) than longer-term satiety (e.g., fermentability)(Cani et al, 2006; 2009). Hence, the effect of fiber differs according to the type of fiber used, but it should be realized that added fibers to food products do not always behave in a manner similar to naturally occurring fibers (Slavin and Green, 2007).…”

Effect of Alginate on Satiation, Appetite, Gastric Function, and Selected Gut Satiety Hormones in Overweight and Obesity

“…One previously published randomized trial of CM3 alginate showed weight loss of 3–4 kg more than placebo (18). In a recent crossover trial, Berthold et al showed no effect of acute administration of CM3 alginate on appetite sensations, or on GE (19). Given this contradictory information, and the fact that the effect of CM3 alginate on stomach volume and accommodation are unknown, the aim of this study was to evaluate the effects of CM3 alginate on gastric motor functions, appetite, satiation, and satiety gut hormones in overweight and obese adults.…”