The botanical integrity of wheat products influences the gastric distention and satiety in healthy subjects

Hlebowicz, Joanna; Lindstedt, Sandra; Björgell, Ola; Höglund, Peter; Almér, Lars‐Olof; Darwiche, Gassan

doi:10.1186/1475-2891-7-12

Cited by 43 publications

(46 citation statements)

References 24 publications

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“…Contrasting to previous results showing that bread with wheat kernels (over 80% kernels in total flour) increased satiety more than bread with whole grain wheat flour during 2 h after intake [7]. …”

Section: Discussioncontrasting

confidence: 96%

Rye kernel breakfast increases satiety in the afternoon - an effect of food structure

Isaksson

Rakha

Andersson

et al. 2011

Nutr J

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BackgroundThe structure of whole grain cereals is maintained to varying degrees during processing and preparation of foods. Food structure can influence metabolism, including perceived hunger and satiety. A diet that enhances satiety per calorie may help to prevent excessive calorie intake. The objective of this work was to compare subjective appetite ratings after consumption of intact and milled rye kernels.MethodsTwo studies were performed using a randomized, cross-over design. Ratings for appetite (hunger, satiety and desire to eat) were registered during an 8-h period after consumption of whole and milled rye kernels prepared as breads (study 1, n = 24) and porridges (study 2, n = 20). Sifted wheat bread was used as reference in both study parts and the products were eaten in iso-caloric portions with standardized additional breakfast foods. Breads and porridges were analyzed to determine whether structure (whole vs. milled kernels) effected dietary fibre content and composition after preparation of the products. Statistical evaluation of the appetite ratings after intake of the different breakfasts was done by paired t-tests for morning and afternoon ratings separately, with subjects as random effect and type of breakfast and time points as fixed effects.ResultsAll rye breakfasts resulted in higher satiety ratings in the morning and afternoon compared with the iso-caloric reference breakfast with sifted wheat bread. Rye bread with milled or whole kernels affected appetite equally, so no effect of structure was observed. In contrast, after consumption of the rye kernel breakfast, satiety was increased and hunger suppressed in the afternoon compared with the milled rye kernel porridge breakfast. This effect could be related to structural differences alone, because the products were equal in nutritional content including dietary fibre content and composition.ConclusionsThe study demonstrates that small changes in diet composition such as cereal grain structure have the potential to effect feelings of hunger and satiety.Trial registrationThis trial was registered at clinicaltrials.gov as NCT01042418.

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Section: Discussioncontrasting

confidence: 96%

Rye kernel breakfast increases satiety in the afternoon - an effect of food structure

Isaksson

Rakha

Andersson

et al. 2011

Nutr J

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“…The effect of orally delivered SCFA on appetite A number of studies investigating the effects of orally ingested SCFA, in particular acetate (delivered as vinegar) (35)(36)(37)(38) and propionate (delivered as sodium (Na) propionate) (39)(40)(41) , on subsequent satiety have been published (Table 1). These studies will be reviewed below.…”

Section: The Scfa Receptorsmentioning

confidence: 99%

Do SCFA have a role in appetite regulation?

2011

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The recently discovered SCFA-activated G-coupled protein receptors FFA receptor 2 and FFA receptor 3 are co-localised in L-cells with the anorexigenic 'ileal brake' gut hormone peptide YY, and also in adipocytes, with activation stimulating leptin release. Thus, SCFA such as acetate and propionate show promise as a candidate to increase satiety-enhancing properties of food. We therefore postulate SCFA may have a role in appetite regulation and energy homeostasis. SCFA can be delivered either directly within food, or indirectly via the colon by the provision of fermentable non-digestible carbohydrates. A review of studies investigating the effects of oral SCFA ingestion on appetite suggests that while oral SCFA ingestion is associated with enhanced satiety, this may be explained by product palatability rather than a physiological effect of SCFA. Colon-derived SCFA generated during microfloral fermentation have also been suggested to explain satiety-enhancing properties of non-digestible carbohydrates. However, findings are mixed from investigations into the effects of the prebiotic inulintype fructans on appetite. Overall, data presented in this review do not support a role for SCFA in appetite regulation.Acetate: Propionate: Acetic acid: Propionic acid: SCFA: Inulin: Oligofructose: Satiety Human subjects are living in an increasingly 'obesogenic' environment with easily accessed, energy dense foods and sedentary lifestyles. These 'obesogenic' factors can override homeostatic systems resulting in a gradual increase in the population body weight (BW) (1) . The need for strategies to prevent the rise in obesity is therefore becoming increasingly urgent. One strategy is to identify and develop foods that enhance satiety, thereby reducing subsequent energy intake (EI) (2,3) .SCFA have been suggested to have satiety-enhancing properties, with some researchers suggesting SCFA may explain the inverse association between dietary fibre intake and BW found in some observational studies (4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16) . This review considers the evidence for SCFA having a role in appetite regulation, starting first with the description of SCFA, followed by a discussion of the SCFA-activated receptors FFA receptor 2 (FFA2) and FFA receptor 3 (FFA3), which provide a rationale that SCFA may have a role in energy homeostasis. Finally, studies that have investigated the effects of orally and colonically delivered SCFA on appetite are reviewed. SCFASCFA are organic fatty acids generated in the colon when non-digestible carbohydrates (NDC) such as dietary fibre, resistant starch and inulin resist digestion and absorption in the small intestine, instead proceeding to the colon to undergo bacterial fermentation. The SCFA formed comprise between one and seven carbon units, with acetate (two carbon units) being the most predominant anion in the colon, followed by propionate (three carbon units) and then Abbreviations: AUC, area under curve; BW, body weight; DP, degree of polymerisation; EI, energy intake; GLP-1, glucago...

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“…Although, the authors could not find a clear explanation to justify this result, it may be due to the elevation of glycemia with rice was not large enough to observe the decremental effect of acetic acid, as some rice have a low GI. The potential mechanism of action proposed for acetic acid to decrease postprandial glucose and insulin responses is by slowing down the gastric emptying phase (Liljeberg and Bjorck, 1998;Darwiche et al, 2001), but this was not confirmed (Hlebowicz et al, 2008). Thus, addition of vinegar or acetic acid in carbohydrate rich meal may have a short-term positive impact by decreasing the postprandial glucose and insulin responses of high GI meals.…”

Section: Vinegar/acetic Acid and Glycemic Controlmentioning

confidence: 97%

Impact of Diet Composition on Blood Glucose Regulation

Russell

Baka

Björck

et al. 2013

Critical Reviews in Food Science and Nutrition

156

121

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Nutritional management of blood glucose levels is a strategic target in the prevention and management of type 2 diabetes mellitus (T2DM). To implement such an approach, it is essential to understand the effect of food on glycemic regulation and on the underlying metabolic derangements. This comprehensive review summarizes the results from human dietary interventions exploring the impact of dietary components on blood glucose levels. Included are the major macronutrients; carbohydrate, protein and fat, micronutrient vitamins and minerals, nonnutrient phytochemicals and additional foods including low-calorie sweeteners, vinegar, and alcohol. Based on the evidence presented in this review, it is clear that dietary components have significant and clinically relevant effects on blood glucose modulation. An integrated approach that includes reducing excess body weight, increased physical activity along with a dietary regime to regulate blood glucose levels will not only be advantages in T2DM management, but will benefit the health of the population and limit the increasing worldwide incidence of T2DM.

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The botanical integrity of wheat products influences the gastric distention and satiety in healthy subjects

Cited by 43 publications

References 24 publications

Rye kernel breakfast increases satiety in the afternoon - an effect of food structure

Rye kernel breakfast increases satiety in the afternoon - an effect of food structure

Do SCFA have a role in appetite regulation?

Impact of Diet Composition on Blood Glucose Regulation

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