title: Acute effect of oatmeal on subjective measures of appetite and satiety compared to a ready-to-eat breakfast cereal: a randomized crossover trial.
abstract: OBJECTIVE
  The physicochemical properties of soluble oat fiber (β-glucan) affect viscosity-dependent mechanisms that influence satiety. The objective of this study was to compare the satiety impact of oatmeal with the most widely sold ready-to-eat breakfast cereal (RTEC) when either was consumed as a breakfast meal.
  
  
  METHODS
  Forty-eight healthy individuals ≥18 years of age were enrolled in a randomized crossover trial. Following an overnight fast, subjects consumed either oatmeal or RTEC in random order at least a week apart. The breakfasts were isocaloric and contained 363 kcal (250 kcal cereal, 113 kcal milk). Visual analogue scales measuring appetite and satiety were completed before breakfast and throughout the morning. The content and physicochemical properties of oat β-glucan were determined. Appetite and satiety responses were analyzed by area under the curve (AUC). Physicochemical properties were analyzed using t tests.
  
  
  RESULTS
  Oatmeal, higher in fiber and protein but lower in sugar than the RTEC, resulted in greater increase in fullness (AUC: p = 0.005 [120 minute: p = 0.0408, 180 minute: p = 0.0061, 240 minute: p = 0.0102]) and greater reduction in hunger (AUC: p = 0.0009 [120 minute: p = 0.0197, 180 minute: p = 0.0003, 240 minute: p = 0.0036]), desire to eat (AUC: p = 0.0002 [120 minute: p = 0.0168, 180 minute: p < 0.0001, 240 minute: p = 0.0022]), and prospective intake (AUC: p = 0.0012 [120 minute: p = 0.0058, 180 minute: p = 0.006, 240 minute: p = 0.0047]) compared to the RTEC. Oatmeal had higher β-glucan content, higher molecular weight (p < 0.0001), higher viscosity (p = 0.025), and larger hydration spheres (p = 0.0012) than the RTEC.
  
  
  CONCLUSIONS
  Oatmeal improves appetite control and increases satiety. The effects may be attributed to the viscosity and hydration properties of its β-glucan content.
authors.affiliation: a Louisiana State University , Baton Rouge , Louisiana.
authors.forename: Candida J
authors.initials: CJ
authors.lastname: Rebello
authors.forename: William D
authors.initials: WD
authors.lastname: Johnson
authors.forename: Corby K
authors.initials: CK
authors.lastname: Martin
authors.forename: Wenting
authors.initials: W
authors.lastname: Xie
authors.forename: Marianne
authors.initials: M
authors.lastname: O'Shea
authors.forename: Anne
authors.initials: A
authors.lastname: Kurilich
authors.forename: Nicolas
authors.initials: N
authors.lastname: Bordenave
authors.forename: Stephanie
authors.initials: S
authors.lastname: Andler
authors.forename: B Jan Willem
authors.initials: BJ
authors.lastname: van Klinken
authors.forename: Yi-Fang
authors.initials: YF
authors.lastname: Chu
authors.forename: Frank L
authors.initials: FL
authors.lastname: Greenway
mesh_terms: D000328:Adult; D001066:Appetite / Q000502:physiology*; D001069:Appetite Regulation; D018554:Avena; D062408:Breakfast; D055598:Chemical Phenomena; D018592:Cross-Over Studies; D004043:Dietary Fiber / Q000008:administration & dosage; D002523:Edible Grain; D002149:Energy Intake; D005260:Female; D064368:Healthy Volunteers; D006801:Humans; D006815:Hunger / Q000502:physiology; D008297:Male; D008875:Middle Aged; D008970:Molecular Weight; D019518:Postprandial Period; D012527:Satiation / Q000502:physiology*; D012528:Satiety Response / Q000502:physiology; D014481:United States; D055815:Young Adult; D047071:beta-Glucans / Q000032:analysis
chemical_list: D004043:Dietary Fiber; D047071:beta-Glucans