In Vivo Imaging of Intragastric Gelation and Its Effect on Satiety in Humans

Hoad, Caroline L.; Rayment, Phillippa; Spiller, Robin C.; Marciani, Luca; Alonso, Benito de Celis; Traynor, Catherine; Mela, David J.; Peters, H. P. F.; Gowland, Penny

doi:10.1093/jn/134.9.2293

Cited by 240 publications

(187 citation statements)

References 36 publications

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“…In studies where water was not a limiting factor, such as Hoad (2004), gastric emptying was similar for all four meals, but the sense of fullness at the same gastric volume was significantly greater for all three viscous meals than for the control. Hoad et al (2004) found alginate meals formed lumps in the stomach and the strong-gelling alginate produced the largest volume. In 2001…”

Section: Discussionmentioning

confidence: 94%

Differences in satiety effects of alginate- and whey protein-based foods

et al. 2010

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Phone (08) 92662771Key words: hunger, satiety, whey protein, alginate, viscosity. 2 AbstractSatiety is important in regulating food intake and has important public health significance in the control of obesity. Food containing protein and non-starch polysaccharides provides a satiety effect through various mechanisms but a comparison of the satiety effect on each has not previously been investigated. This study compared the satiety effect or reduction of hunger after consumption of (i) a whey protein-based drink versus an alginate-based drink of the same viscosity where only the protein content differed , (ii) two alginate-based drinks differing in alginate type and viscosity, and iii) a whey protein-based drink versus an alginate-based drink differing in protein content and viscosity. Fasted subjects assessed the effect of a drink on hunger that was one of three variants: a low viscosity whey-protein drink (LVHP); a high viscosity low protein alginate-based drink (HVLP); or a low viscosity low protein alginate-based drink (LVLP) over the 240 minutes postprandial period using a Visual Analogue Scale (VAS). When protein differed and viscosity was the same, resultsshowed subjects felt significantly less hungry after consuming the LVHP drink compared to the LVLP drink, so protein reduced hunger. Subjects reported reduced hunger from the HVLP drink compared to the LVLP drink where viscosity of drinks differed, suggesting viscosity and/or gelation reduced hunger. Subjects reported reduced hunger from the HVLP drink compared to LVHP drink where both protein and viscosity differed, suggesting that viscosity reduced hunger more than the protein effect. Results suggest the physical characteristics such as viscosity and/or gel strength and protein content reduce hunger.Further studies should investigate which of these parameters is more important.3

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Section: Discussionmentioning

confidence: 94%

Differences in satiety effects of alginate- and whey protein-based foods

et al. 2010

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“…It is more likely that the modulation in food intake is derived from the differences between the gelling characteristics of the two preloads. The gelling alginate preload may influence food intake via an affect on gastric distension and nutrient absorption; dependent on gastric emptying, nutrient entrapment and size of the resultant gel "lump" (Hoad et al, 2004). Marciani et al (2001) have shown that adding a viscous polysaccharide to a test meal increased the perception of fullness and this correlated with the gastric volume occupied by the test meal.…”

Section: Discussionmentioning

confidence: 99%

“…Hoad et al (2004) measured the postprandial perception of hunger and fullness following ingestion of a 1%w/v sodium alginate based milk beverage. They tested alginates with a high and low guluronate content and showed that the stronger gelling (guluronate rich alginate) beverage was associated with a greater perception of postprandial fullness.…”

Section: Introductionmentioning

confidence: 99%

Daily ingestion of alginate reduces energy intake in free-living subjects

et al. 2008

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Sodium alginate is a seaweed-derived fibre that has previously been shown to moderate appetite in models of acute feeding. The mechanisms underlying this effect may include slowed gastric clearance and attenuated uptake from the small intestine. In order to assess whether alginate could be effective as a means of appetite control in free-living adults, sixty-eight males and females (BMI range: 18.50-32.81kg/m 2 ) completed this randomised, controlled two-way crossover intervention to compare the effects of 7 day daily ingestion of a strong-gelling sodium alginate formulation against a control. A sodium alginate with a high guluronate content was chosen because, upon ingestion, it forms a strong gel in the presence of calcium ions. Daily preprandial ingestion of the sodium alginate formulation produced a significant 134.8 kcal (7%) reduction in mean daily energy intake. This reduced energy intake was underwritten by significant reductions in mean daily carbohydrate, sugar, fat, saturated fat and protein intakes. The absence of any significant interaction effects between the main effect of preload type and those of gender, BMI classification and/or timing of preload delivery indicates the efficacy of this treatment for individuals in different settings. These findings suggest a possible role for a strong-gelling sodium alginate formulation in the future management of overweight and obesity.

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“…Increased viscosity has been shown to be associated with increased sensations of satiety and reduced food intake (Hoad et al, 2004;Marciani et al, 2000;Marciani et al, 2001;Mattes & Rothacker, 2001). However, the relationship between viscosity and satiety has been studied primarily using beverages, and few data exist to suggest that varying the viscosity of soup can influence satiety and food intake.…”

Section: Discussionmentioning

confidence: 99%