Subjective satiety and plasma PYY concentration after wholemeal pasta

Costabile, Giuseppina; Griffo, Ettore; Cipriano, Paola; Vetrani, Claudia; Vitale, Marilena; Mamone, Gianfranco; Rivellese, Angela Albarosa; Riccardi, Gabriele; Giacco, Rosalba

doi:10.1016/j.appet.2018.02.004

Cited by 25 publications

(29 citation statements)

References 39 publications

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“…The main components responsible for the beneficial effects of a plant-based meal on satiety and the secretion of gastrointestinal hormones are fibre and bioactive compounds, such as polyphenols. Dietary fibre may increase PYY secretion and satiety in healthy people [40]. Additionally, resistant starch was shown to increase PYY concentrations in overweight individuals [41].…”

Section: Discussionmentioning

confidence: 99%

A Plant-Based Meal Increases Gastrointestinal Hormones and Satiety More Than an Energy- and Macronutrient-Matched Processed-Meat Meal in T2D, Obese, and Healthy Men: A Three-Group Randomized Crossover Study

et al. 2019

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Gastrointestinal hormones are involved in regulation of glucose metabolism and satiety. We tested the acute effect of meal composition on these hormones in three population groups. A randomized crossover design was used to examine the effects of two energy- and macronutrient-matched meals: a processed-meat and cheese (M-meal) and a vegan meal with tofu (V-meal) on gastrointestinal hormones, and satiety in men with type 2 diabetes (T2D, n = 20), obese men (O, n = 20), and healthy men (H, n = 20). Plasma concentrations of glucagon-like peptide -1 (GLP-1), amylin, and peptide YY (PYY) were determined at 0, 30, 60, 120 and 180 min. Visual analogue scale was used to assess satiety. We used repeated-measures Analysis of variance (ANOVA) for statistical analysis. Postprandial secretion of GLP-1 increased after the V-meal in T2D (by 30.5%; 95%CI 21.2 to 40.7%; p < 0.001) and H (by 15.8%; 95%CI 8.6 to 23.5%; p = 0.01). Postprandial plasma concentrations of amylin increased in in all groups after the V-meal: by 15.7% in T2D (95%CI 11.8 to 19.6%; p < 0.001); by 11.5% in O (95%CI 7.8 to 15.3%; p = 0.03); and by 13.8% in H (95%CI 8.4 to 19.5%; p < 0.001). An increase in postprandial values of PYY after the V-meal was significant only in H (by 18.9%; 95%CI 7.5 to 31.3%; p = 0.03). Satiety was greater in all participants after the V-meal: by 9% in T2D (95%CI 4.4 to 13.6%; p = 0.004); by 18.7% in O (95%CI 12.8 to 24.6%; p < 0.001); and by 25% in H (95%CI 18.2 to 31.7%; p < 0.001). Our results indicate there is an increase in gut hormones and satiety, following consumption of a single plant-based meal with tofu when compared with an energy- and macronutrient-matched processed-meat meat and cheese meal, in healthy, obese and diabetic men.

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Section: Discussionmentioning

confidence: 99%

A Plant-Based Meal Increases Gastrointestinal Hormones and Satiety More Than an Energy- and Macronutrient-Matched Processed-Meat Meal in T2D, Obese, and Healthy Men: A Three-Group Randomized Crossover Study

et al. 2019

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“…Dietary fibre also increases glucagon-like peptide-1, a gut hormone involved in satiety control, gastric emptying and small intestine transit [ 37 ]. Finally, in the large intestine, fibre is fermented by intestinal bacteria and influences microbiota composition [ 38 , 39 ].…”

Section: Body Weight Regulationmentioning

confidence: 99%

“…Furthermore, fibre can positively affect liver fat content by decreasing glucose absorption, lowering the hepatic influx of glucose and decreasing de novo lipogenesis [ 131 ]; in addition, the fibre content of foods can positively act on the gut microbiome, a possible mediator by which nutrients may influence liver fat content [ 132 ]. Dietary fibres also increase glucagon-like peptide-1 [ 37 ], a gut hormone whose decreased postprandial plasma levels were associated with fat content [ 133 ].…”

Section: Non Alcoholic Fatty Liver Diseasementioning

confidence: 99%

Dietary Fibre as a Unifying Remedy for the Whole Spectrum of Obesity-Associated Cardiovascular Risk

et al. 2018

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Obesity is a pandemic carrying the heavy burden of multiple and serious co-morbidities including metabolic syndrome, type 2 diabetes and cardiovascular diseases. The pathophysiological processes leading to the accumulation of body fat slowly evolve to fat accumulation in other body compartments than subcutaneous tissue. This abnormal fat deposition determines insulin resistance which in turn causes blood glucose and lipid metabolism derangement, non-alcoholic fatty liver disease, hypertension, and metabolic syndrome. All these conditions contribute to increase the cardiovascular risk of obese people. Several randomized clinical trials demonstrated that moderate weight loss (5–10%) in obese patients improves obesity-related metabolic risk factors and coexisting disorders. Therefore, nutritional strategies able to facilitate weight management, and in the meantime positively influence obesity-associated cardiovascular risk factors, should be implemented. To this aim, a suitable option could be dietary fibres that may also act independently of weight loss. The present narrative review summarizes the current evidence about the effects of dietary fibres on weight management in obese people. Moreover, all of the different cardiovascular risk factors are individually considered and evidence on cardiovascular outcomes is summarized. We also describe the plausible mechanisms by which different dietary fibres could modulate cardio-metabolic risk factors. Overall, despite both epidemiological and intervention studies on weight loss that show statistically significant but negligible clinical effects, dietary fibres seem to have a beneficial impact on main pathophysiological pathways involved in cardiovascular risk (i.e., insulin resistance, renin-angiotensin, and sympathetic nervous systems). Although the evidence is not conclusive, this suggests that fibre would be a suitable option to counteract obesity-related cardio-metabolic diseases also independently of weight loss. However, evidence is not consistent for the different risk factors, with clear beneficial effects shown on blood glucose metabolism and Low Density Lipoprotein (LDL) cholesterol while there is fewer, and less consistent data shown on plasma triglyceride and blood pressure. Ascribing the beneficial effect of some foods (i.e., fruits and vegetables) solely to their fibre content requires more investigation on the pathophysiological role of other dietary components, such as polyphenols.

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“…In fact, fiber contributes to lower the energy density of wholegrain foods, as compared to the refined ones [ 73 ]; furthermore, the larger size of starch granules in wholegrain foods and their structural integrity require a higher chewing rate that is strictly related to the oro-sensory stimulation and to satiation, possibly contributing to a reduced food intake [ 74 , 75 ]. Second, fiber (particularly the viscous type) is able to increase gastric distension contributing to stimulate satiety signals and to increase hormones involved in body weight regulation and energy homeostasis, as well as in glucose control [ 76 , 77 , 78 , 79 ]. In fact, in a recent study from our group [ 79 ] in which wholegrain pasta was compared with a regular one, the desire to eat and the sensation of hunger were lower after the wholegrain pasta (−16%, p = 0.04, and −23%, p = 0.004, respectively); in addition, satiety was higher (+13%; p = 0.08) compared with the control pasta.…”

Section: Plausible Mechanisms By Which Wholegrains Might Protect Amentioning

confidence: 99%

“…Second, fiber (particularly the viscous type) is able to increase gastric distension contributing to stimulate satiety signals and to increase hormones involved in body weight regulation and energy homeostasis, as well as in glucose control [ 76 , 77 , 78 , 79 ]. In fact, in a recent study from our group [ 79 ] in which wholegrain pasta was compared with a regular one, the desire to eat and the sensation of hunger were lower after the wholegrain pasta (−16%, p = 0.04, and −23%, p = 0.004, respectively); in addition, satiety was higher (+13%; p = 0.08) compared with the control pasta. Changes in appetite ratings correlated with polypeptide YY (PYY) plasma levels ( p < 0.03).…”

Section: Plausible Mechanisms By Which Wholegrains Might Protect Amentioning

confidence: 99%

Wholegrain Intake and Risk of Type 2 Diabetes: Evidence from Epidemiological and Intervention Studies

et al. 2018

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Type 2 diabetes mellitus (T2DM) is one of the most common metabolic diseases and represents a leading cause of morbidity and mortality because of its related complications. The alarming rise in T2DM prevalence worldwide poses enormous challenges in relation to its social, economic, and a clinical burden requiring appropriate preventive strategies. Currently, lifestyle modifications—including approaches to promote a moderate body weight reduction and to increase regular physical exercise—are the first crucial intervention for T2DM prevention. In the light of the difficulty in reducing body weight and in long-term maintenance of weight loss, quality changes in dietary patterns—in terms of macro and micronutrient composition—can also strongly affect the development of T2DM. This may provide a more practical and suitable preventative approach than simply implementing caloric restriction. Along this line, there is increasing evidence that wholegrain consumption in substitution of refined grains is associated with a reduction of the incidence of several non-communicable chronic diseases. The aim of the present review is to summarize the current evidence from observational and randomized controlled clinical trials on the benefits of wholegrain on T2DM prevention and treatment. Plausible mechanisms by which wholegrain could act on glucose homeostasis and T2DM prevention are also evaluated. Altogether, the totality of the available evidence supports present dietary recommendations promoting wholegrain foods for the prevention and treatment of T2DM.

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Subjective satiety and plasma PYY concentration after wholemeal pasta

Cited by 25 publications

References 39 publications

A Plant-Based Meal Increases Gastrointestinal Hormones and Satiety More Than an Energy- and Macronutrient-Matched Processed-Meat Meal in T2D, Obese, and Healthy Men: A Three-Group Randomized Crossover Study

A Plant-Based Meal Increases Gastrointestinal Hormones and Satiety More Than an Energy- and Macronutrient-Matched Processed-Meat Meal in T2D, Obese, and Healthy Men: A Three-Group Randomized Crossover Study

Dietary Fibre as a Unifying Remedy for the Whole Spectrum of Obesity-Associated Cardiovascular Risk

Wholegrain Intake and Risk of Type 2 Diabetes: Evidence from Epidemiological and Intervention Studies

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