Effects of Oatmeal and Corn Flakes Cereal Breakfasts on Satiety, Gastric Emptying, Glucose, and Appetite-Related Hormones

Abstract

Objective: The extent to which different types of breakfasts affect appetite and food intake is unclear. To assess the satiety effects of a high-fiber cereal, we compared oatmeal, isocaloric corn flakes, and water. Subjects/Methods: Thirty-six subjects (18 lean, 18 overweight) were assigned to three conditions in a randomized sequence on different days. Ratings of hunger and fullness were obtained concurrently with blood samples for measuring concentrations of glucose, insulin, glucagon, leptin, and acetaminophen (gastric emptying tracer). Appetite was assessed by calculating the area under the curve (AUC) for fullness and hunger, and by measuring food intake of an ad libitum lunch meal at 180 min. Results: Lunch meal intake was lowest after consuming oatmeal (p < 0.00001), which was lower for overweight subjects than lean subjects (p = 0.007). Fullness AUC was greatest (p = 0.00001), and hunger AUC lowest (p < 0.001) after consuming oatmeal. At 180 min, blood glucose was lowest after the corn flakes (p = 0.0001). Insulin AUC was greater for both cereals than water (p < 0.00001). Leptin AUC and glucagon AUC values did not differ between conditions. Acetaminophen concentrations peaked latest after consuming oatmeal (p = 0.046), reflecting slower gastric emptying. Conclusions: Satiety was greater and ad libitum test meal intake lower after consuming oatmeal than after corn flakes, especially in the overweight subjects.

Gastrointestinal microbiome modulator improves glucose tolerance in overweight and obese subjects: A randomized controlled pilot trial

“…There is growing evidence to suggest that oat β-glucan increases satiety (Beck, et al 2009; Geliebter, et al 2015; Geliebter, et al 2014; Juvonen, et al 2009; Lyly, et al 2010; Pentikainen, et al 2014; Rebello, et al 2014; Rebello, et al 2013) and reduces post-prandial glycemia (Tosh 2013). The most likely mechanism is the viscosity generated in the gastrointestinal tract which has physiologic responses such as delayed gastric emptying, increased stomach distension, delayed intestinal transit, and reduced absorption of nutrients.…”

“…The most likely mechanism is the viscosity generated in the gastrointestinal tract which has physiologic responses such as delayed gastric emptying, increased stomach distension, delayed intestinal transit, and reduced absorption of nutrients. These physiologic events stimulate satiation and satiety signals (Beck, et al 2009; Geliebter, et al 2015; Geliebter, et al 2014; Juvonen, et al 2009; Lyly, et al 2010; Pentikainen, et al 2014; Rebello, et al 2014; Rebello, et al 2013). …”

“…Some of these effects are satiety signals that inhibit hunger after a meal is eaten (Blundell, et al 1996). There is substantial evidence to suggest that oat β-glucan increases satiety (Beck, et al 2009; Geliebter, et al 2015; Geliebter, et al 2014; Juvonen, et al 2009; Lyly, et al 2010; Pentikainen, et al 2014; Rebello, et al 2014; Rebello, et al 2013) and that oat products reduce the human glycemic response, compared to similar wheat foods or a glucose control (Tosh 2013). Further, certain polyphenols such as the anthocyanins found in berries exhibit an insulin-like effect to influence starch degradation and thereby the post meal blood glucose response (McDougall and Stewart 2005).…”

Attenuating the Biologic Drive for Weight Regain Following Weight Loss: Must What Goes Down Always Go Back Up?

“…Duncan et al [110] demonstrated that when participants ate a low energy density diet over five days as compared to a five-day high energy density diet they spent 33% more time eating yet achieved satiety at approximately half the energy intake. Some high fiber meals also increase gastric distention and slow gastric emptying [111] which have been associated with increased satiety [112], may increase postprandial concentrations of anorexigenic gastrointestinal peptides including GLP-1 and PYY [113], and may alter the gut microbiome by increasing the abundance of bacteria capable of fermenting dietary fibers to produce short-chain fatty acids that are associated with increased satiation by stimulating greater secretion of GLP-1 and PYY. These effects of dietary fiber could help explain the association between lower energy density dietary patterns and successful weight loss maintenance in the NWCR participants.…”

Macronutrient composition of a morning meal and the maintenance of attention throughout the morning

“…To rigorously detect any significant differences in subjective responses between oatmeal and cornflakes, traditional area-under-the-curve (AUC) analyses were employed. 19 To this end, AUC data for each VAS prompt were calculated and four separate two-way, repeated-measures ANOVAs were conducted with factors Breakfast and Breakfast Order. As before, since the ANOVA design does not accommodate missing or incomplete records, data from two subjects (each of which were missing one VAS measurement) were excluded from AUC analyses.…”