title: The effects of bulking, viscous and gel-forming dietary fibres on satiation.
abstract: The objective was to determine the effects of dietary fibre with bulking, viscous and gel-forming properties on satiation, and to identify the underlying mechanisms. We conducted a randomised crossover study with 121 men and women. Subjects were healthy, non-restrained eaters, aged 18-50 years and with normal BMI (18.5-25 kg/m²). Test products were cookies containing either: no added fibre (control), cellulose (bulking, 5 g/100 g), guar gum (viscous, 1.25 g/100 g and 2.5 g/100 g) or alginate (gel forming, 2.5 g/100 g and 5 g/100 g). Physico-chemical properties of the test products were confirmed in simulated upper gastrointestinal conditions. In a cinema setting, ad libitum intake of the test products was measured concurrently with oral exposure time per cookie by video recording. In a separate study with ten subjects, 4 h gastric emptying rate of a fixed amount of test products was assessed by ¹³C breath tests. Ad libitum energy intake was 22 % lower for the product with 5 g/100 g alginate (3.1 (sd 1.6) MJ) compared to control (4.0 (sd 2.2) MJ, P< 0.001). Intake of the other four products did not differ from control. Oral exposure time for the product with 5 g/100 g alginate (2.3 (sd 1.9) min) was 48 % longer than for control (1.6 (sd 0.9) min, P= 0.01). Gastric emptying of the 5 g/100 g alginate product was faster compared to control (P< 0.05). We concluded that the addition of 5 g/100 g alginate (i.e. gel-forming fibre) to a low-fibre cookie results in earlier satiation. This effect might be due to an increased oral exposure time.
authors: Division of Human Nutrition, Wageningen University, PO Box 8129, 6700 EV, Wageningen, The Netherlands. anne.wanders@wur.nl
authors: Anne J
authors: AJ
authors: Wanders
authors: Melliana C
authors: MC
authors: Jonathan
authors: Joost J G C
authors: JJ
authors: van den Borne
authors: Monica
authors: M
authors: Mars
authors: Henk A
authors: HA
authors: Schols
authors: Edith J M
authors: EJ
authors: Feskens
authors: Cees
authors: C
authors: de Graaf
mesh_terms: D000293:Adolescent; D000328:Adult; D000464:Alginates / Q000737:chemistry / Q000378:metabolism; D001067:Appetite Depressants / Q000737:chemistry / Q000378:metabolism*; D002482:Cellulose / Q000737:chemistry / Q000378:metabolism; D018592:Cross-Over Studies; D004043:Dietary Fiber / Q000032:analysis / Q000378:metabolism*; D005260:Female; D005527:Food, Fortified / Q000032:analysis; D005685:Galactans / Q000737:chemistry / Q000378:metabolism; D005746:Gastric Emptying; D041981:Gastrointestinal Tract / Q000378:metabolism*; D005782:Gels; D020723:Glucuronic Acid / Q000737:chemistry / Q000378:metabolism; D006603:Hexuronic Acids / Q000737:chemistry / Q000378:metabolism; D006801:Humans; D008297:Male; D008351:Mannans / Q000737:chemistry / Q000378:metabolism; D008875:Middle Aged; D009426:Netherlands; D053149:Plant Gums / Q000737:chemistry / Q000378:metabolism; D012528:Satiety Response; D016037:Single-Blind Method; D011795:Surveys and Questionnaires; D014783:Viscosity; D055815:Young Adult
chemical_list: D000464:Alginates; D001067:Appetite Depressants; D004043:Dietary Fiber; D005685:Galactans; D005782:Gels; D006603:Hexuronic Acids; D008351:Mannans; D053149:Plant Gums; D020723:Glucuronic Acid; D002482:Cellulose; C007894:guar gum