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

J Harrold, Leanne C. Breslin, J Walsh, J Halford, C Pelkman

Research output: Contribution to journalArticle

14 Citations (Scopus)

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.
LanguageEnglish
Pages2574-2581
JournalFood and Function
Volume5
Issue number10
Early online date4 Aug 2014
DOIs
Publication statusPublished - 1 Oct 2014

Fingerprint

Appetite
Breakfast
Eating
Lunch
Hunger
Flour
Energy Intake
Zea mays
Meals
Satiety Response
Weights and Measures
Food
Amylose
Visual Analog Scale
Starch
Area Under Curve
Fruit
Placebos
Whole Grains

Keywords

  • appetite

Cite this

Harrold, J ; Breslin, Leanne C. ; Walsh, J ; Halford, J ; Pelkman, C. / Satiety effects of a whole-grain fibre composite ingredient: reduced food intake and appetite ratings. In: Food and Function. 2014 ; Vol. 5, No. 10. pp. 2574-2581.
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Satiety effects of a whole-grain fibre composite ingredient: reduced food intake and appetite ratings. / Harrold, J; Breslin, Leanne C.; Walsh, J; Halford, J; Pelkman, C.

In: Food and Function, Vol. 5, No. 10, 01.10.2014, p. 2574-2581.

Research output: Contribution to journalArticle

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