Fibre in beverages can enhance perceived satiety

Lyly, Marika; Liukkonen, Kirsi‐Helena; Salmenkallio-Marttila, Marjatta; Karhunen, Leila; Poutanen, Kaisa; Lähteenmäki, Liisa

doi:10.1007/s00394-009-0009-y

Cited by 110 publications

(60 citation statements)

References 20 publications

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“…DF is resistant to digestion and absorption in the human small intestine, with complete or partial fermentation taking place in the large intestine (AACC, 2001). High fibre foods increase the feeling of fullness, provide more nutrients with fewer calories and could help to reduce childhood obesity (Kimm, 1995;Lyly et al, 2009;Whelan, Efthymiou, Judd, Preedy, & Taylor, 2006). The use of less refined natural cell wall materials in foods has a number of benefits.…”

Section: Introductionmentioning

confidence: 98%

Microstructure, rheology and storage stability of low-fat yoghurt structured by carrot cell wall particles

McCann¹,

Fabre²,

Day³

2011

Food Research International

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Section: Introductionmentioning

confidence: 98%

Microstructure, rheology and storage stability of low-fat yoghurt structured by carrot cell wall particles

McCann¹,

Fabre²,

Day³

2011

Food Research International

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“…β-Glucan from other sources has been shown to increase satiety. When 5 or 10 g of oat fibre (50% β-glucan) were added to a beverage, satiety was increased and hunger decreased compared with no-fibre control beverage (Lyly et al, 2009). The influence of viscous properties of oat β-glucan on gastric emptying and circulating levels of gut peptides (CCK, were clearly demonstrated by Juvonen et al (2009).…”

Section: β-Glucanmentioning

confidence: 88%

“…Increased fullness during 120 min (Lyly et al, 2009) (Levine et al, 1989) Extruded wheat bran cereal (57 g, 20.0 g df)…”

Section: Min N = 19mentioning

confidence: 99%

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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“…Howarth et al [30] suggested direct eVect of dietary Wbre on energy intake is the decreased absorption of macronutrients because of the physical barrier formed by dietary Wbre. One study has shown that the viscosity of soluble Wbres and oat -glucan had a role in their ability to increase satiety [45]. Fibre consumption has been shown to be associated with a reduced risk of overweight in children [28], but this assumption was not supported in the study by Ruottinen et al [58].…”

Section: Satietymentioning

confidence: 97%

Oat fibre: overview on their main biological properties

2012

Eur Food Res Technol

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Oat is a species of cereal grain grown for its seed and widely accepted to contain many valuable constituents. These include especially Wbre that posses important biological properties, particularly with regard to promotion of health, as well as to prevention of diseases. Reducing risk of coronary heart disease and plasma LDL cholesterol has, indeed, been associated with such oat Wbre. The most important advances reported to date pertaining to biological properties of oat Wbre are reviewed in this communication. The purpose of this review is to focus on available knowledge on the interactions between insoluble or soluble dietary Wbre and lipid metabolism in the human body.

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Fibre in beverages can enhance perceived satiety

Abstract: Our results support the idea that dietary fibre in beverages can enhance their perceived satiety and decrease the desire to eat more than a beverage without fibre.

Cited by 110 publications

References 20 publications

Microstructure, rheology and storage stability of low-fat yoghurt structured by carrot cell wall particles

Microstructure, rheology and storage stability of low-fat yoghurt structured by carrot cell wall particles

Satiating Effects of Rye Foods

Oat fibre: overview on their main biological properties

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