Satiety and energy intake after single and repeated exposure to gel-forming dietary fiber: post-ingestive effects

• Published in: International Journal of Obesity 2014-06, Vol.38 (6), p.794-800
• Main Authors: Wanders, A J, Mars, M, Borgonjen-van den Berg, K J, de Graaf, C, Feskens, E J M
• Format: Article
• Language: English
• Subjects: 631/443; 692/700/2814; Absorption; Administration, Oral; Adult; Appetite; Bioenergetics; Biological and medical sciences; Blood Glucose; Body weight; chain fatty-acids; Cross-Over Studies; Design; Dietary fiber; Dietary Fiber - administration & dosage; Double-Blind Method; Eating; Energy; Energy intake; Energy Intake - physiology; Energy metabolism; Epidemiology; Exposure; Fasting; Fatty acids; Female; Fermentation; Fiber in human nutrition; Fibers; Food; Galactans - administration & dosage; Gastric emptying; Gastric Emptying - physiology; Gelatin; Glucose; glucose-tolerance; Health Promotion and Disease Prevention; Humans; Hunger; Hunger - physiology; Hydrogen; in-vitro; Insulin; Internal Medicine; Laboratory testing; Leptin; libitum food-intake; lupin-kernel fiber; Male; Mannans - administration & dosage; Measurement; Medical sciences; Medicine; Medicine & Public Health; Metabolic Diseases; Nutrients; Nutrition research; Nutritional aspects; Obesity; original-article; Pectin; Pectins - administration & dosage; Physiological research; Plant Gums - administration & dosage; Public Health; Satiation; Satiation - physiology; Satiety; sensory exposure; Starch; sustained pectin ingestion; Texture
• ISSN: 0307-0565; 1476-5497
• DOI: 10.1038/ijo.2013.176

Background: Viscous or gel-forming dietary fibers can increase satiety by a more firm texture and increased eating time. Effects of viscous or gel-forming fibers on satiety by post-ingestive mechanisms such as gastric emptying, hormonal signals, nutrient absorption or fermentation are unclear. Moreover, it is unclear whether the effects persist after repeated exposure. Objective: To investigate satiety and energy intake after single and repeated exposure to gelled fiber by post-ingestive mechanisms. Design: In a two-arm crossover design, 32 subjects (24 female subjects, 21±2 y, BMI 21.8±1.9 kg m −2 ) consumed test foods once daily for 15 consecutive days, with 2 weeks of washout. Test foods were isocaloric (0.5 MJ, 200 g) with either 10 g gel-forming pectin or 3 g gelatin and 2 g starch, matched for texture and eating time. Hourly satiety ratings, ad libitum energy intake and body weight were measured on days 1 (single exposure) and 15 (repeated exposure). In addition, hourly breath hydrogen, fasting glucose, insulin, leptin and short-chain fatty acids were measured. Results: Subjects rated hunger, desire to eat and prospective intake about 2% lower ( P 0.64). After receiving pectin, energy intake was lower (−5.6%, P =0.012) and breath hydrogen was elevated (+12.6%, P =0.008) after single exposure, but not after repeated exposure. Fasting glucose concentrations were higher both after single and repeated exposure to pectin (+2.1%, P =0.019). Body weight and concentrations of insulin, leptin and short-chain fatty acids did not change during the study. Conclusions: Gelled pectin can increase satiety and reduce energy intake by post-ingestive mechanisms. Although the effects were small, the effects on satiety were consistent over time, whereas the effects on energy intake reduction were not.