Effects of meals with high soluble fibre, high amylose barley variant on glucose, insulin, satiety and thermic effect of food in healthy lean women

Keogh, Jennifer B.; Lau, Chi Wai; Noakes, Manny; Bowen, Jane; Clifton, Peter M.

doi:10.1038/sj.ejcn.1602564

Cited by 70 publications

(47 citation statements)

References 40 publications

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“…This concurs with some rodent data that suggest that food intake is increased to compensate for the diluted energy density of a high RS diet (Zhou, Martin et al 2008). Human data from RS studies (Keogh, Lau et al 2007) and other nutritional interventions (Zaveri and Drummond 2009) add credence to the idea that both rats and humans might increase total food intake to compensate for a diet of lower energy density.…”

Section: Introductionmentioning

confidence: 92%

Resistant Starch and Energy Balance: Impact on Weight Loss and Maintenance

Higgins

2014

Critical Reviews in Food Science and Nutrition

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The obesity epidemic has prompted researchers to find effective weight loss and maintenance tools. Weight loss and subsequent maintenance are reliant on energy balance; the net difference between energy intake and energy expenditure. Negative energy balance, lower intake than expenditure, results in weight loss whereas positive energy balance, greater intake than expenditure, results in weight gain. Resistant starch has many attributes which could promote weight loss and/or maintenance including reduced prostprandial insulinemia, increased release of gut satiety peptides, increased fat oxidation, lower fat storage in adipocytes, and preservation of lean body mass. Retention of lean body mass during weight loss or maintenance would prevent the decrease in basal metabolic rate and, therefore, the decrease in total energy expenditure, that occurs with weight loss. In addition, the fiber-like properties of resistant starch may increase the thermic effect of food thereby increasing total energy expenditure. Due its ability to increase fat oxidation and reduce fat storage in adipocytes, resistant starch has recently been promoted in the popular press as a “weight loss wonder food”. This review focuses on data describing the effects of resistant starch on body weight, energy intake, energy expenditure, and body composition to determine if there is sufficient evidence to warrant these claims.

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Section: Introductionmentioning

confidence: 92%

Resistant Starch and Energy Balance: Impact on Weight Loss and Maintenance

Higgins

2014

Critical Reviews in Food Science and Nutrition

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“…Metabolic rate was measured by indirect calorimetry in the fasting state and postprandially for 5 h. Results showed that the replacement of digestible starch by RS in a single meal lowered DIT, however, the ingestion of lactulose resulted in a substantial rise in DIT which was related to its fermentation [34]. A more recent crossover study by Keogh and coworkers [35] examined the effect of barley flour, high in soluble fiber and amylose, incorporated into breakfast and lunch compared with otherwise identical meals containing white wheat flour on the thermic effect of food. Fourteen healthy women consumed a test breakfast at 7:00 and a test lunch at 13:30.…”

Section: Starches Obesity and Factors Of The Metabolic Syndromementioning

confidence: 99%

Starches, Sugars and Obesity

et al. 2011

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The rising prevalence of obesity, not only in adults but also in children and adolescents, is one of the most important public health problems in developed and developing countries. As one possible way to tackle obesity, a great interest has been stimulated in understanding the relationship between different types of dietary carbohydrate and appetite regulation, body weight and body composition. The present article reviews the conclusions from recent reviews and meta-analyses on the effects of different starches and sugars on body weight management and metabolic disturbances, and provides an update of the most recent studies on this topic. From the literature reviewed in this paper, potential beneficial effects of intake of starchy foods, especially those containing slowly-digestible and resistant starches, and potential detrimental effects of high intakes of fructose become apparent. This supports the intake of whole grains, legumes and vegetables, which contain more appropriate sources of carbohydrates associated with reduced risk of cardiovascular and other chronic diseases, rather than foods rich in sugars, especially in the form of sugar-sweetened beverages.

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“…However, despite improved satiety, test products high in dietary fibre did not result in altered energy intake in other studies (Kristensen et al, 2010;Schroeder et al, 2009;Kim et al, 2006;Berti et al, 2005;Delargy et al, 1997;Levine et al, 1989). One study (Keogh et al, 2007) even measured a self-reported increase in energy intake following the high-fibre barley diet. The inconsistent relationship between perceived satiety and subsequent energy intake may relate to the timing of the test meals, which varies between 75-270 min after test food intake.…”

Section: Control: Refined Wheat Bread (Low-fiber)mentioning

confidence: 98%

Satiating Effects of Rye Foods

Isaksson

2014

Rye and Health

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The satiating capacity of foods and meals is affected by caloric content, but also varies with several aspects of food composition (e.g. macronutrient composition, energy density, fibre content and food structure). Rye is a cereal that possesses interesting characteristics with the potential to increase satiety. There are currently public health threats related to overweight and obesity, conditions that result from energy intake exceeding energy output. Excessive energy intake can be avoided by diets based on foods that prolong the feeling of fullness per calorie.This work aimed to study the effects of rye foods on subjective appetite. Ratings of satiety, hunger and desire to eat were recorded during 8 h after intake of wellcharacterised rye foods, compared with iso-caloric refined wheat bread, served as parts of breakfast meals in cross-over design studies. The effect of rye processing (sifting and milling) on perceived appetite was investigated by comparing rye kernels and whole-grain rye flour in breads and porridges. The effect of regular consumption of whole-grain rye porridge compared with refined wheat bread was investigated during three weeks, along with self-reported food intake and oro-caecal transit-time. Apparent small intestine absorption of macronutrients in response to diets supplemented with high-fibre rye or with low fibre wheat bread was studied in an ileostomy model.All rye products (whole-grain porridges made from flour, flakes or kernels and breads including whole-grain flour, kernels or milling fractions) improved satiety and decreased hunger for up to 8 h after intake, in contrast to refined wheat bread. Rye bran as bread ingredient resulted in improved satiety compared with other rye fractions. The effect of milling was demonstrated as rye kernel intake resulted in higher satiety ratings appearing 4 h after intake and remained at a higher level during the following 4 h, compared with bread with the same material milled to flour. At regular consumption of whole-grain rye porridge for three weeks, the post-meal satiety was constant and remained at a higher level compared with refined wheat bread. Replacement of lowfibre wheat bread with high-fibre rye bread in a standardised diet resulted in higher amounts of all macronutrients being excreted from the terminal ileum in ileostomy subjects, showing lowered small intestine absorption of the high-fibre diet. A range of rye products was shown to improve satiety up to 8 h after intake and inclusion of rye foods into a healthy diet may thereby potentially prevent body weight gain.

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Effects of meals with high soluble fibre, high amylose barley variant on glucose, insulin, satiety and thermic effect of food in healthy lean women

Cited by 70 publications

References 40 publications

Resistant Starch and Energy Balance: Impact on Weight Loss and Maintenance

Resistant Starch and Energy Balance: Impact on Weight Loss and Maintenance

Starches, Sugars and Obesity

Satiating Effects of Rye Foods

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