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Issue 10, 2014
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Satiety effects of a whole-grain fibre composite ingredient: reduced food intake and appetite ratings

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Abstract

The current study assesses the impact on appetite and food intake of a novel co-processed ingredient containing a viscous fibre and whole-grain high-amylose corn flour, a source of type 1 and type 2 resistant starch (HAM-RS). Ninety adults completed a crossover, placebo-controlled study comparing two doses of the ingredient (20 and 30 g) to a maltodextrin control in a fruit-based smoothie served with breakfast. Ad libitum food intake was measured over the day and visual analogue scales were used to assess subjective appetite sensations. Subjects consumed 7% less energy intake at dinner following the 30 g dose (p = 0.02) compared to control. In addition, a trend for lower lunch intake (5% less weight of food) was observed for the 20 g dose (p = 0.10). Reductions were also observed for the two meals combined, with 3% lower energy intake for the 20 g dose (p = 0.04) and 5% less weight of food consumed for the 30 g dose (p = 0.04). Lower ratings of hunger were reported at 3 h after breakfast for both doses and also at 2 and 3 h after lunch for the 30 g dose. With ratings combined to compute an overall appetite score, a trend for lower appetite scores at 3 h after breakfast was found for both doses. Consistent with this, significant reductions in AUC hunger and prospective consumption were identified in the 30 g condition. A similar pattern of results was observed for fullness and desire to eat. The results of this study show that a new composite satiety ingredient comprised of a viscous fibre and whole-grain corn flour can affect acute satiety responses in men and women.

Graphical abstract: Satiety effects of a whole-grain fibre composite ingredient: reduced food intake and appetite ratings

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Article information


Submitted
24 Mar 2014
Accepted
03 Aug 2014
First published
04 Aug 2014

Food Funct., 2014,5, 2574-2581
Article type
Paper

Satiety effects of a whole-grain fibre composite ingredient: reduced food intake and appetite ratings

J. Harrold, L. Breslin, J. Walsh, J. Halford and C. Pelkman, Food Funct., 2014, 5, 2574
DOI: 10.1039/C4FO00253A

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