Fortification with dietary fiber as a strategy to increase satiety: controlled double blind randomized trial
DOI:
https://doi.org/10.14306/renhyd.24.4.1020Keywords:
Nutritional Physiological Phenomena, Appetite Regulation, Appetite, Satiation, Satiety Response, Visual Analog Scale, Dietary Fiber, Breakfast, AdultAbstract
Introduction: It has been described that dietary fibers (DF) could have favorable effects in the control of subjective feelings related to appetite / satiety, property that in the current epidemiological context could be beneficial. Objective: To evaluate the acute effect of 3 types of DF on the subjective perception of feelings related to appetite / satiety.Material and methods: Randomized, double-blinded, controlled, crossover study. 21 healthy subjects with body mass index between 18.5-24.9 Kg / m2 were randozomized to consume 4 separate breakfasts for at least 2 days. The breakfasts were fortified with 3 g of: oat β-glucan (BETA), apple pectins (PECT), microcrystalline cellulose (CELL) and maltodextrin as control (MALT). The subjective feelings of appetite / satiety were determined with a Visual Analog Scale (VAS) before breakfast and at 15, 30, 60, 90 and 120 min.
Results: In analysis of variances (ANOVA) showed a significant difference at 15 minutes (p <0.05) in the perception of satiety of breakfast fortified with apple pectin versus oat β-glucan. Oat β-glucan produced the least effect on subjective satiety (p <0.05). An ANOVA of repeated measures did not show effects of the types of fibers added to breakfast on the subjective feeling of appetite.
Conclusions: Apple pectins appear to be more effective than other types of DF to increase the subjective perception of satiety and decrease appetite, especially in the early postprandial period.
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