Satiety and energy intake after single and repeated exposure to gel-forming dietary fiber: post-ingestive effects

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Abstract

Background: Viscous or gel-forming dietary fibers can increase satiety by a more firm texture and increased eating time. Effects of viscous or gel-forming fibers on satiety by post-ingestive mechanisms such as gastric emptying, hormonal signals, nutrient absorption or fermentation are unclear. Moreover, it is unclear whether the effects persist after repeated exposure. Objective: To investigate satiety and energy intake after single and repeated exposure to gelled fiber by post-ingestive mechanisms. Design: In a two-arm crossover design, 32 subjects (24 female subjects, 21±2 y, BMI 21.8±1.9¿kg¿m-2) consumed test foods once daily for 15 consecutive days, with 2 weeks of washout. Test foods were isocaloric (0.5¿MJ, 200¿g) with either 10¿g gel-forming pectin or 3¿g gelatin and 2¿g starch, matched for texture and eating time. Hourly satiety ratings, ad libitum energy intake and body weight were measured on days 1 (single exposure) and 15 (repeated exposure). In addition, hourly breath hydrogen, fasting glucose, insulin, leptin and short-chain fatty acids were measured. Results: Subjects rated hunger, desire to eat and prospective intake about 2% lower (P0.64). After receiving pectin, energy intake was lower (-5.6%, P=0.012) and breath hydrogen was elevated (+12.6%, P=0.008) after single exposure, but not after repeated exposure. Fasting glucose concentrations were higher both after single and repeated exposure to pectin (+2.1%, P=0.019). Body weight and concentrations of insulin, leptin and short-chain fatty acids did not change during the study. Conclusions: Gelled pectin can increase satiety and reduce energy intake by post-ingestive mechanisms. Although the effects were small, the effects on satiety were consistent over time, whereas the effects on energy intake reduction were not
Original languageEnglish
Pages (from-to)794-800
JournalInternational Journal of Obesity
Volume38
DOIs
Publication statusPublished - 2014

Fingerprint

Dietary Fiber
Energy Intake
Gels
Volatile Fatty Acids
Leptin
Food
Hydrogen
Fasting
Eating
Body Weight
Insulin
Glucose
Hunger
Gastric Emptying
Gelatin
Starch
Cross-Over Studies
Fermentation
pectin

Keywords

  • sustained pectin ingestion
  • libitum food-intake
  • lupin-kernel fiber
  • chain fatty-acids
  • body-weight
  • in-vitro
  • glucose-tolerance
  • sensory exposure
  • appetite
  • satiation

Cite this

@article{45573c3cde42481ba11518081548fb5e,
title = "Satiety and energy intake after single and repeated exposure to gel-forming dietary fiber: post-ingestive effects",
abstract = "Background: Viscous or gel-forming dietary fibers can increase satiety by a more firm texture and increased eating time. Effects of viscous or gel-forming fibers on satiety by post-ingestive mechanisms such as gastric emptying, hormonal signals, nutrient absorption or fermentation are unclear. Moreover, it is unclear whether the effects persist after repeated exposure. Objective: To investigate satiety and energy intake after single and repeated exposure to gelled fiber by post-ingestive mechanisms. Design: In a two-arm crossover design, 32 subjects (24 female subjects, 21±2 y, BMI 21.8±1.9¿kg¿m-2) consumed test foods once daily for 15 consecutive days, with 2 weeks of washout. Test foods were isocaloric (0.5¿MJ, 200¿g) with either 10¿g gel-forming pectin or 3¿g gelatin and 2¿g starch, matched for texture and eating time. Hourly satiety ratings, ad libitum energy intake and body weight were measured on days 1 (single exposure) and 15 (repeated exposure). In addition, hourly breath hydrogen, fasting glucose, insulin, leptin and short-chain fatty acids were measured. Results: Subjects rated hunger, desire to eat and prospective intake about 2{\%} lower (P0.64). After receiving pectin, energy intake was lower (-5.6{\%}, P=0.012) and breath hydrogen was elevated (+12.6{\%}, P=0.008) after single exposure, but not after repeated exposure. Fasting glucose concentrations were higher both after single and repeated exposure to pectin (+2.1{\%}, P=0.019). Body weight and concentrations of insulin, leptin and short-chain fatty acids did not change during the study. Conclusions: Gelled pectin can increase satiety and reduce energy intake by post-ingestive mechanisms. Although the effects were small, the effects on satiety were consistent over time, whereas the effects on energy intake reduction were not",
keywords = "sustained pectin ingestion, libitum food-intake, lupin-kernel fiber, chain fatty-acids, body-weight, in-vitro, glucose-tolerance, sensory exposure, appetite, satiation",
author = "A.J. Wanders and M. Mars and {Borgonjen-van den Berg}, K.J. and {de Graaf}, C. and E.J.M. Feskens",
year = "2014",
doi = "10.1038/ijo.2013.176",
language = "English",
volume = "38",
pages = "794--800",
journal = "International Journal of Obesity",
issn = "0307-0565",
publisher = "Nature Publishing Group",

}

TY - JOUR

T1 - Satiety and energy intake after single and repeated exposure to gel-forming dietary fiber: post-ingestive effects

AU - Wanders, A.J.

AU - Mars, M.

AU - Borgonjen-van den Berg, K.J.

AU - de Graaf, C.

AU - Feskens, E.J.M.

PY - 2014

Y1 - 2014

N2 - Background: Viscous or gel-forming dietary fibers can increase satiety by a more firm texture and increased eating time. Effects of viscous or gel-forming fibers on satiety by post-ingestive mechanisms such as gastric emptying, hormonal signals, nutrient absorption or fermentation are unclear. Moreover, it is unclear whether the effects persist after repeated exposure. Objective: To investigate satiety and energy intake after single and repeated exposure to gelled fiber by post-ingestive mechanisms. Design: In a two-arm crossover design, 32 subjects (24 female subjects, 21±2 y, BMI 21.8±1.9¿kg¿m-2) consumed test foods once daily for 15 consecutive days, with 2 weeks of washout. Test foods were isocaloric (0.5¿MJ, 200¿g) with either 10¿g gel-forming pectin or 3¿g gelatin and 2¿g starch, matched for texture and eating time. Hourly satiety ratings, ad libitum energy intake and body weight were measured on days 1 (single exposure) and 15 (repeated exposure). In addition, hourly breath hydrogen, fasting glucose, insulin, leptin and short-chain fatty acids were measured. Results: Subjects rated hunger, desire to eat and prospective intake about 2% lower (P0.64). After receiving pectin, energy intake was lower (-5.6%, P=0.012) and breath hydrogen was elevated (+12.6%, P=0.008) after single exposure, but not after repeated exposure. Fasting glucose concentrations were higher both after single and repeated exposure to pectin (+2.1%, P=0.019). Body weight and concentrations of insulin, leptin and short-chain fatty acids did not change during the study. Conclusions: Gelled pectin can increase satiety and reduce energy intake by post-ingestive mechanisms. Although the effects were small, the effects on satiety were consistent over time, whereas the effects on energy intake reduction were not

AB - Background: Viscous or gel-forming dietary fibers can increase satiety by a more firm texture and increased eating time. Effects of viscous or gel-forming fibers on satiety by post-ingestive mechanisms such as gastric emptying, hormonal signals, nutrient absorption or fermentation are unclear. Moreover, it is unclear whether the effects persist after repeated exposure. Objective: To investigate satiety and energy intake after single and repeated exposure to gelled fiber by post-ingestive mechanisms. Design: In a two-arm crossover design, 32 subjects (24 female subjects, 21±2 y, BMI 21.8±1.9¿kg¿m-2) consumed test foods once daily for 15 consecutive days, with 2 weeks of washout. Test foods were isocaloric (0.5¿MJ, 200¿g) with either 10¿g gel-forming pectin or 3¿g gelatin and 2¿g starch, matched for texture and eating time. Hourly satiety ratings, ad libitum energy intake and body weight were measured on days 1 (single exposure) and 15 (repeated exposure). In addition, hourly breath hydrogen, fasting glucose, insulin, leptin and short-chain fatty acids were measured. Results: Subjects rated hunger, desire to eat and prospective intake about 2% lower (P0.64). After receiving pectin, energy intake was lower (-5.6%, P=0.012) and breath hydrogen was elevated (+12.6%, P=0.008) after single exposure, but not after repeated exposure. Fasting glucose concentrations were higher both after single and repeated exposure to pectin (+2.1%, P=0.019). Body weight and concentrations of insulin, leptin and short-chain fatty acids did not change during the study. Conclusions: Gelled pectin can increase satiety and reduce energy intake by post-ingestive mechanisms. Although the effects were small, the effects on satiety were consistent over time, whereas the effects on energy intake reduction were not

KW - sustained pectin ingestion

KW - libitum food-intake

KW - lupin-kernel fiber

KW - chain fatty-acids

KW - body-weight

KW - in-vitro

KW - glucose-tolerance

KW - sensory exposure

KW - appetite

KW - satiation

U2 - 10.1038/ijo.2013.176

DO - 10.1038/ijo.2013.176

M3 - Article

VL - 38

SP - 794

EP - 800

JO - International Journal of Obesity

JF - International Journal of Obesity

SN - 0307-0565

ER -