Satiating Effect of a Barley Beta-Glucan–Enriched Snack

Vitaglione, Paola; Lumaga, Roberta Barone; Montagnese, Concetta; Messia, Maria Cristina; Marconi, Emanuele; Scalfi, Luca

doi:10.1080/07315724.2010.10719824

Cited by 43 publications

(32 citation statements)

References 45 publications

(46 reference statements)

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“…However, we did not observe a significant effect of β-glucan on short-term energy intake. In fact, our results showed consistent outcomes with other studies that examined the effects of β-glucan-enriched or supplemented products on short-term satiety [51,52,53,54], excluding a study of using 8 g of β-glucan in biscuits and juice [55]. It was reported that molecular weight and solubility of β-glucan were important factors that determine the physiologic effect [56,57].…”

Section: Discussionsupporting

confidence: 89%

β-Glucan and Dark Chocolate: A Randomized Crossover Study on Short-Term Satiety and Energy Intake

et al. 2014

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Aim: The aims of this study were to adapt a traditional recipe into a healthier form by adding 3 g of oat β-glucan, substituting milk chocolate to dark chocolate with 70% cocoa, and to examine the effect of these alterations on short-term satiety and energy intake. Materials and Methods: Study subjects (n = 25) were tested in a randomized, crossover design with four products closely matched for energy content. Four different versions of a traditional recipe including milk chocolate-control (CON), oat β-glucan (B-GLU), dark chocolate (DARK) or oat β-glucan and dark chocolate (B-GLU + DARK) were given to subjects on different test days. After subjects were asked to report visual analog scale (VAS) scores on sensory outcomes and related satiety for four hours ad libitum, lunch was served and energy intake of individuals was measured. Results: VAS scores indicated that none of the test foods exerted an improved effect on satiety feelings. However, energy intake of individuals during ad libitum lunch was significantly lower in dark chocolate groups (CON: 849.46 ± 47.45 kcal versus DARK: 677.69 ± 48.45 kcal and B-GLU + DARK: 691.08 ± 47.45 kcal, p = 0.014). Conclusion: The study demonstrated that substituting dark chocolate for milk chocolate is more effective in inducing satiety during subsequent food intake in healthy subjects.

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Section: Discussionsupporting

confidence: 89%

β-Glucan and Dark Chocolate: A Randomized Crossover Study on Short-Term Satiety and Energy Intake

et al. 2014

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“…Almiron-Roig et al (44) considered the addition of fiber to a yogurt drink and found that it tended to be more satiating than the other foods. In another study in which fiber was added to a food, 20 healthy adolescents were selected and randomly assigned to receive a preload of barley enriched with b-glucan or control biscuits as a midmorning snack (45). A decrease in the desire to eat and an increase in fullness and satiety were experienced with the barley b-glucan-enriched biscuits compared with the control biscuits.…”

Section: Snack Foods and Satietymentioning

confidence: 99%

Snack Food, Satiety, and Weight

Njike

Smith

Shuval³

et al. 2016

Advances in Nutrition

121

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In today's society, snacking contributes close to one-third of daily energy intake, with many snacks consisting of energy-dense and nutrient-poor foods. Choices made with regard to snacking are affected by a multitude of factors on individual, social, and environmental levels. Social norms, for example, that emphasize healthful eating are likely to increase the intake of nutrient-rich snacks. In addition, satiety, the feeling of fullness that persists after eating, is an important factor in suppressing overconsumption, which can lead to overweight and obesity. Thus, eating snacks between meals has the potential to promote satiety and suppress overconsumption at the subsequent meal. Numerous studies have explored the relation between snack foods and satiety. These studies concluded that whole foods high in protein, fiber, and whole grains (e.g., nuts, yogurt, prunes, and popcorn) enhance satiety when consumed as snacks. Other foods that are processed to include protein, fiber, or complex carbohydrates might also facilitate satiety when consumed as snacks. However, studies that examined the effects of snack foods on obesity did not always account for satiety and the dietary quality and portion size of the snacks consumed. Thus, the evidence concerning the effects of snack foods on obesity has been mixed, with a number of interventional and observational studies not finding a link between snack foods and increased weight status. Although further prospective studies are warranted to conclusively determine the effects of snack foods on obesity risk, the consumption of healthful snacks likely affects satiety and promotes appetite control, which could reduce obesity. Adv Nutr 2016;7:866-78.

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“…Further, unlike old-fashioned oats instant oats are cut which exposes the endosperm and affects the β-glucan, a major component of endosperm cell walls. In studies that investigated the effects of β-glucan on satiety, data on the physicochemical properties of the fiber are singularly lacking [14-18]. Thus, investigating the physicochemical properties of the fiber would help clarify the mechanisms by which β-glucan affects satiety, the amount of β-glucan that elicits an appetite response, and the processing techniques that could facilitate development of satiety-enhancing products to replace foods in the usual diet.…”

Section: Introductionmentioning

confidence: 99%

The role of meal viscosity and oat β-glucan characteristics in human appetite control: a randomized crossover trial

Rebello

Chu

Johnson

et al. 2014

Nutr J

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BackgroundFoods that enhance satiety can help consumers to resist environmental cues to eat, and improve the nutritional quality of their diets. Viscosity generated by oat β-glucan, influences gastrointestinal mechanisms that mediate satiety. Differences in the source, processing treatments, and interactions with other constituents in the food matrix affect the amount, solubility, molecular weight, and structure of the β-glucan in products, which in turn influences the viscosity. This study examined the effect of two types of oatmeal and an oat-based ready-to-eat breakfast cereal (RTEC) on appetite, and assessed differences in meal viscosity and β-glucan characteristics among the cereals.MethodsForty-eight individuals were enrolled in a randomized crossover trial. Subjects consumed isocaloric breakfast meals containing instant oatmeal (IO), old-fashioned oatmeal (SO) or RTEC in random order at least a week apart. Each breakfast meal contained 218 kcal (150 kcal cereal, and 68 kcal milk) Visual analogue scales measuring appetite were completed before breakfast, and over four hours, following the meal. Starch digestion kinetics, meal viscosities, and β-glucan characteristics for each meal were determined. Appetite responses were analyzed by area under the curve. Mixed models were used to analyze response changes over time.ResultsIO increased fullness (p = 0.04), suppressed desire to eat (p = 0.01) and reduced prospective intake (p < 0.01) more than the RTEC over four hours, and consistently at the 60 minute time-point. SO reduced prospective intake (p = 0.04) more than the RTEC. Hunger scores were not significantly different except that IO reduced hunger more than the RTEC at the 60 minute time-point. IO and SO had higher β-glucan content, molecular weight, gastric viscosity, and larger hydration spheres than the RTEC, and IO had greater viscosity after oral and initial gastric digestion (initial viscosity) than the RTEC.ConclusionIO and SO improved appetite control over four hours compared to RTEC. Initial viscosity of oatmeal may be especially important for reducing appetite.

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Satiating Effect of a Barley Beta-Glucan–Enriched Snack

Abstract: The BB, consumed as a midmorning snack, although able to influence appetite ratings, did not modify food intake in a short time period.

Cited by 43 publications

References 45 publications

β-Glucan and Dark Chocolate: A Randomized Crossover Study on Short-Term Satiety and Energy Intake

β-Glucan and Dark Chocolate: A Randomized Crossover Study on Short-Term Satiety and Energy Intake

Snack Food, Satiety, and Weight

The role of meal viscosity and oat β-glucan characteristics in human appetite control: a randomized crossover trial

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