Carrot fibre is the main determinant of increased satiety and decreased subsequent intakes when carrots are eaten as part of a mixed meal

Anne Moorhead, RW WELCH, Barbara Livingstone, M McCourt, AA Burns, A Dunne

Research output: Contribution to journalArticle

37 Citations (Scopus)

Abstract

Previous research indicates that vegetables yield relatively high satiety scores, and that fibre content and structure may both contribute to theseeffects. This study evaluated the effects of the fibre content and physical structure (gross anatomy and cell structure) of carrots on postprandialsatiety and subsequent food intakes when consumed as part of a mixed meal. Using a randomised, repeated-measures, within-subject cross-overdesign, young women consumed a standardised breakfast and test lunches on three occasions, 4 weeks apart. The test lunches (3329 kJ) comprisedboiled rice (200 g) with sweet and sour sauce (200 g) that included chicken (200 g) and carrots (200 g) in three conditions: whole carrots (fibre andstructure; n 34), blended carrots (fibre but no structure; n 34) or carrot nutrients (no fibre or structure; n 32). The carrot nutrients had the sameenergy, major nutrients and portion weight as the other two conditions. Post-lunch satiety was assessed by visual analogue scales. Intakes werecovertly weighed at a meal eaten ad libitum (3 h later), and for the remainder of the day using food diaries. Compared with the meal with carrotnutrients, meals with whole carrots and blended carrots resulted in significantly (P,0·05) higher satiety. There were significant (P,0·05) differencesbetween conditions in intakes at the meal eaten ad libitum and for the remainder of the day, and intakes consistently decreased in the order:carrot nutrients, blended carrots, whole carrots, indicating that both fibre content and structure played a role in these effects.
LanguageEnglish
Pages587-595
JournalBRITISH JOURNAL OF NUTRITION
Volume96
DOIs
Publication statusPublished - 2006

Fingerprint

satiety
meals (menu)
carrots
dietary fiber
lunch
fiber content
nutrients
vegetable yield
sauces
food records
breakfast
cell structures
food intake
testing
chickens
rice

Keywords

  • Satiety: Energy intake: Carrots: Fibre: Food structure

Cite this

@article{4a13d456772a471a96624af30e9a2498,
title = "Carrot fibre is the main determinant of increased satiety and decreased subsequent intakes when carrots are eaten as part of a mixed meal",
abstract = "Previous research indicates that vegetables yield relatively high satiety scores, and that fibre content and structure may both contribute to theseeffects. This study evaluated the effects of the fibre content and physical structure (gross anatomy and cell structure) of carrots on postprandialsatiety and subsequent food intakes when consumed as part of a mixed meal. Using a randomised, repeated-measures, within-subject cross-overdesign, young women consumed a standardised breakfast and test lunches on three occasions, 4 weeks apart. The test lunches (3329 kJ) comprisedboiled rice (200 g) with sweet and sour sauce (200 g) that included chicken (200 g) and carrots (200 g) in three conditions: whole carrots (fibre andstructure; n 34), blended carrots (fibre but no structure; n 34) or carrot nutrients (no fibre or structure; n 32). The carrot nutrients had the sameenergy, major nutrients and portion weight as the other two conditions. Post-lunch satiety was assessed by visual analogue scales. Intakes werecovertly weighed at a meal eaten ad libitum (3 h later), and for the remainder of the day using food diaries. Compared with the meal with carrotnutrients, meals with whole carrots and blended carrots resulted in significantly (P,0·05) higher satiety. There were significant (P,0·05) differencesbetween conditions in intakes at the meal eaten ad libitum and for the remainder of the day, and intakes consistently decreased in the order:carrot nutrients, blended carrots, whole carrots, indicating that both fibre content and structure played a role in these effects.",
keywords = "Satiety: Energy intake: Carrots: Fibre: Food structure",
author = "Anne Moorhead and RW WELCH and Barbara Livingstone and M McCourt and AA Burns and A Dunne",
year = "2006",
doi = "10.1079/BJN20061790",
language = "English",
volume = "96",
pages = "587--595",
journal = "British Journal of Nutrition",
issn = "0007-1145",
publisher = "Cambridge University Press",

}

TY - JOUR

T1 - Carrot fibre is the main determinant of increased satiety and decreased subsequent intakes when carrots are eaten as part of a mixed meal

AU - Moorhead, Anne

AU - WELCH, RW

AU - Livingstone, Barbara

AU - McCourt, M

AU - Burns, AA

AU - Dunne, A

PY - 2006

Y1 - 2006

N2 - Previous research indicates that vegetables yield relatively high satiety scores, and that fibre content and structure may both contribute to theseeffects. This study evaluated the effects of the fibre content and physical structure (gross anatomy and cell structure) of carrots on postprandialsatiety and subsequent food intakes when consumed as part of a mixed meal. Using a randomised, repeated-measures, within-subject cross-overdesign, young women consumed a standardised breakfast and test lunches on three occasions, 4 weeks apart. The test lunches (3329 kJ) comprisedboiled rice (200 g) with sweet and sour sauce (200 g) that included chicken (200 g) and carrots (200 g) in three conditions: whole carrots (fibre andstructure; n 34), blended carrots (fibre but no structure; n 34) or carrot nutrients (no fibre or structure; n 32). The carrot nutrients had the sameenergy, major nutrients and portion weight as the other two conditions. Post-lunch satiety was assessed by visual analogue scales. Intakes werecovertly weighed at a meal eaten ad libitum (3 h later), and for the remainder of the day using food diaries. Compared with the meal with carrotnutrients, meals with whole carrots and blended carrots resulted in significantly (P,0·05) higher satiety. There were significant (P,0·05) differencesbetween conditions in intakes at the meal eaten ad libitum and for the remainder of the day, and intakes consistently decreased in the order:carrot nutrients, blended carrots, whole carrots, indicating that both fibre content and structure played a role in these effects.

AB - Previous research indicates that vegetables yield relatively high satiety scores, and that fibre content and structure may both contribute to theseeffects. This study evaluated the effects of the fibre content and physical structure (gross anatomy and cell structure) of carrots on postprandialsatiety and subsequent food intakes when consumed as part of a mixed meal. Using a randomised, repeated-measures, within-subject cross-overdesign, young women consumed a standardised breakfast and test lunches on three occasions, 4 weeks apart. The test lunches (3329 kJ) comprisedboiled rice (200 g) with sweet and sour sauce (200 g) that included chicken (200 g) and carrots (200 g) in three conditions: whole carrots (fibre andstructure; n 34), blended carrots (fibre but no structure; n 34) or carrot nutrients (no fibre or structure; n 32). The carrot nutrients had the sameenergy, major nutrients and portion weight as the other two conditions. Post-lunch satiety was assessed by visual analogue scales. Intakes werecovertly weighed at a meal eaten ad libitum (3 h later), and for the remainder of the day using food diaries. Compared with the meal with carrotnutrients, meals with whole carrots and blended carrots resulted in significantly (P,0·05) higher satiety. There were significant (P,0·05) differencesbetween conditions in intakes at the meal eaten ad libitum and for the remainder of the day, and intakes consistently decreased in the order:carrot nutrients, blended carrots, whole carrots, indicating that both fibre content and structure played a role in these effects.

KW - Satiety: Energy intake: Carrots: Fibre: Food structure

U2 - 10.1079/BJN20061790

DO - 10.1079/BJN20061790

M3 - Article

VL - 96

SP - 587

EP - 595

JO - British Journal of Nutrition

T2 - British Journal of Nutrition

JF - British Journal of Nutrition

SN - 0007-1145

ER -