Instant Oatmeal Increases Satiety and Reduces Energy Intake Compared to a Ready-to-Eat Oat-Based Breakfast Cereal: A Randomized Crossover Trial.
BACKGROUND
Foods that enhance satiety can help consumers to resist environmental cues to eat and help adherence to calorie restriction. The objective of this study was to compare the effect of 2 oat-based breakfast cereals on appetite, satiety, and food intake.


METHODS
Forty-eight healthy individuals, 18 years of age or older, were enrolled in a randomized, crossover trial. Subjects consumed isocaloric servings of either oatmeal or an oat-based ready-to-eat breakfast cereal (RTEC) in random order at least a week apart. Visual analogue scales measuring appetite and satiety were completed before breakfast and throughout the morning. Lunch was served 4 hours after breakfast. The physicochemical properties of oat soluble fiber (β-glucan) were determined. Appetite and satiety responses were analyzed by area under the curve. Food intake and β-glucan properties were analyzed using t tests.


RESULTS
Oatmeal increased fullness (p = 0.001) and reduced hunger (p = 0.005), desire to eat (p = 0.001), and prospective intake (p = 0.006) more than the RTEC. Energy intake at lunch was lower after eating oatmeal compared to the RTEC (p = 0.012). Oatmeal had higher viscosity (p = 0.03), β-glucan content, molecular weight (p < 0.001), and radius of gyration (p < 0.001) than the RTEC.


CONCLUSIONS
Oatmeal suppresses appetite, increases satiety, and reduces energy intake compared to the RTEC. The physicochemical properties of β-glucan and sufficient hydration of oats are important factors affecting satiety and subsequent energy intake.
a Louisiana State University , School of Nutrition and Food Sciences , Baton Rouge , Louisiana.|b Pennington Biomedical Research Center , Louisiana State University System , Baton Rouge , Louisiana.
Candida J
CJ
Rebello
b Pennington Biomedical Research Center , Louisiana State University System , Baton Rouge , Louisiana.
William D
WD
Johnson
b Pennington Biomedical Research Center , Louisiana State University System , Baton Rouge , Louisiana.
Corby K
CK
Martin
b Pennington Biomedical Research Center , Louisiana State University System , Baton Rouge , Louisiana.|c Pharmaceutical Product Development, LLC , Austin , Texas.
Hongmei
H
Han
d PepsiCo R&D Nutrition , Barrington , Illinois.
Yi-Fang
YF
Chu
d PepsiCo R&D Nutrition , Barrington , Illinois.
Nicolas
N
Bordenave
d PepsiCo R&D Nutrition , Barrington , Illinois.
B Jan Willem
BJ
van Klinken
d PepsiCo R&D Nutrition , Barrington , Illinois.
Marianne
M
O'Shea
b Pennington Biomedical Research Center , Louisiana State University System , Baton Rouge , Louisiana.
Frank L
FL
Greenway
D000328:Adult; D001066:Appetite / Q000187:drug effects*; D019540:Area Under Curve; D018554:Avena / Q000737:chemistry*; D062408:Breakfast; D003296:Cooking; D018592:Cross-Over Studies; D004032:Diet; D004040:Dietary Carbohydrates / Q000494:pharmacology*; D002523:Edible Grain / Q000737:chemistry*; D002149:Energy Intake / Q000187:drug effects*; D057140:Fast Foods; D005260:Female; D006801:Humans; D062409:Lunch; D008297:Male; D008875:Middle Aged; D008970:Molecular Weight; D011446:Prospective Studies; D012527:Satiation; D012528:Satiety Response / Q000187:drug effects*; D014783:Viscosity; D055815:Young Adult; D047071:beta-Glucans / Q000737:chemistry / Q000494:pharmacology
D004040:Dietary Carbohydrates; D047071:beta-Glucans
energy intake; oats; physicochemical properties; satiety; β-glucan