Fibre in beverages can enhance perceived satiety

Marika Lyly (Corresponding Author), Kirsi-Helena Liukkonen, Marjatta Salmenkallio-Marttila, Leila Karhunen, Kaisa Poutanen, Liisa Lähteenmäki

Research output: Contribution to journalArticleScientificpeer-review

87 Citations (Scopus)

Abstract

Background

A high intake of dietary fibre has been suggested to support the regulation of energy intake and satiety, which could contribute favourably to the increasing obesity problem.

Aim of the study

To investigate the effects of three fibres differing in chemical and physical properties on perceived satiety and hunger-related attributes.

Methods

A total of 19 healthy volunteers, age 18–30, mean BMI 23.2 kg/m2 participated in the study. Measurement of food and satiety-related perceptions with ten attributes was performed by using 10-unit graphic intensity scales during a 120 min period after the ingestion the sample. The attributes evaluated were satiety, hunger (unipolar and bipolar scale), appetite, fullness, desire to eat something/sweet/savoury/the sample food and thirst. The sample foods used were a beverage without fibre, a guar gum beverage, a wheat bran beverage, an oat β-glucan beverage and wheat bread was used as the control. The fibre content of the samples was 0 g (beverage without fibre), 2.4 g (wheat bread), 7.8 g (guar gum) or 10.5 g (wheat bran and oat β-glucan beverage) per 400 g/1,000 kJ portion.

Results

The area under curve (AUC) for perceived satiety was higher (169 vs. 83 cm min; t test P = 0.026) and the desire to eat was lower (AUC −179 vs. −83 cm min; t test P = 0.008) for the guar gum beverage as compared to the beverage without fibre. Also the beverage with oat β-glucan increased fullness and showed a trend of increasing perceived satiety and decreasing the desire to eat more than the beverage without fibre.

Conclusions

Our results support the idea that dietary fibre in beverages can enhance their perceived satiety and decrease the desire to eat more than a beverage without fibre.

Original languageEnglish
Pages (from-to)251-258
Number of pages8
JournalEuropean Journal of Nutrition
Volume48
Issue number4
DOIs
Publication statusPublished - 2009
MoE publication typeA1 Journal article-refereed

Fingerprint

Beverages
guar gum
Dietary Fiber
Glucans
Hunger
Bread
Food
Triticum
Area Under Curve
Satureja
Thirst
Appetite
Energy Intake
Healthy Volunteers
Obesity
Eating

Keywords

  • Satiety response
  • Beverages
  • Dietary fibre
  • Guar gum
  • Oats
  • Wheat
  • Beta-glucan

Cite this

Lyly, M., Liukkonen, K-H., Salmenkallio-Marttila, M., Karhunen, L., Poutanen, K., & Lähteenmäki, L. (2009). Fibre in beverages can enhance perceived satiety. European Journal of Nutrition, 48(4), 251-258. https://doi.org/10.1007/s00394-009-0009-y
Lyly, Marika ; Liukkonen, Kirsi-Helena ; Salmenkallio-Marttila, Marjatta ; Karhunen, Leila ; Poutanen, Kaisa ; Lähteenmäki, Liisa. / Fibre in beverages can enhance perceived satiety. In: European Journal of Nutrition. 2009 ; Vol. 48, No. 4. pp. 251-258.
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abstract = "BackgroundA high intake of dietary fibre has been suggested to support the regulation of energy intake and satiety, which could contribute favourably to the increasing obesity problem.Aim of the studyTo investigate the effects of three fibres differing in chemical and physical properties on perceived satiety and hunger-related attributes.MethodsA total of 19 healthy volunteers, age 18–30, mean BMI 23.2 kg/m2 participated in the study. Measurement of food and satiety-related perceptions with ten attributes was performed by using 10-unit graphic intensity scales during a 120 min period after the ingestion the sample. The attributes evaluated were satiety, hunger (unipolar and bipolar scale), appetite, fullness, desire to eat something/sweet/savoury/the sample food and thirst. The sample foods used were a beverage without fibre, a guar gum beverage, a wheat bran beverage, an oat β-glucan beverage and wheat bread was used as the control. The fibre content of the samples was 0 g (beverage without fibre), 2.4 g (wheat bread), 7.8 g (guar gum) or 10.5 g (wheat bran and oat β-glucan beverage) per 400 g/1,000 kJ portion.ResultsThe area under curve (AUC) for perceived satiety was higher (169 vs. 83 cm min; t test P = 0.026) and the desire to eat was lower (AUC −179 vs. −83 cm min; t test P = 0.008) for the guar gum beverage as compared to the beverage without fibre. Also the beverage with oat β-glucan increased fullness and showed a trend of increasing perceived satiety and decreasing the desire to eat more than the beverage without fibre.ConclusionsOur results support the idea that dietary fibre in beverages can enhance their perceived satiety and decrease the desire to eat more than a beverage without fibre.",
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Lyly, M, Liukkonen, K-H, Salmenkallio-Marttila, M, Karhunen, L, Poutanen, K & Lähteenmäki, L 2009, 'Fibre in beverages can enhance perceived satiety', European Journal of Nutrition, vol. 48, no. 4, pp. 251-258. https://doi.org/10.1007/s00394-009-0009-y

Fibre in beverages can enhance perceived satiety. / Lyly, Marika (Corresponding Author); Liukkonen, Kirsi-Helena; Salmenkallio-Marttila, Marjatta; Karhunen, Leila; Poutanen, Kaisa; Lähteenmäki, Liisa.

In: European Journal of Nutrition, Vol. 48, No. 4, 2009, p. 251-258.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Fibre in beverages can enhance perceived satiety

AU - Lyly, Marika

AU - Liukkonen, Kirsi-Helena

AU - Salmenkallio-Marttila, Marjatta

AU - Karhunen, Leila

AU - Poutanen, Kaisa

AU - Lähteenmäki, Liisa

PY - 2009

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N2 - BackgroundA high intake of dietary fibre has been suggested to support the regulation of energy intake and satiety, which could contribute favourably to the increasing obesity problem.Aim of the studyTo investigate the effects of three fibres differing in chemical and physical properties on perceived satiety and hunger-related attributes.MethodsA total of 19 healthy volunteers, age 18–30, mean BMI 23.2 kg/m2 participated in the study. Measurement of food and satiety-related perceptions with ten attributes was performed by using 10-unit graphic intensity scales during a 120 min period after the ingestion the sample. The attributes evaluated were satiety, hunger (unipolar and bipolar scale), appetite, fullness, desire to eat something/sweet/savoury/the sample food and thirst. The sample foods used were a beverage without fibre, a guar gum beverage, a wheat bran beverage, an oat β-glucan beverage and wheat bread was used as the control. The fibre content of the samples was 0 g (beverage without fibre), 2.4 g (wheat bread), 7.8 g (guar gum) or 10.5 g (wheat bran and oat β-glucan beverage) per 400 g/1,000 kJ portion.ResultsThe area under curve (AUC) for perceived satiety was higher (169 vs. 83 cm min; t test P = 0.026) and the desire to eat was lower (AUC −179 vs. −83 cm min; t test P = 0.008) for the guar gum beverage as compared to the beverage without fibre. Also the beverage with oat β-glucan increased fullness and showed a trend of increasing perceived satiety and decreasing the desire to eat more than the beverage without fibre.ConclusionsOur results support the idea that dietary fibre in beverages can enhance their perceived satiety and decrease the desire to eat more than a beverage without fibre.

AB - BackgroundA high intake of dietary fibre has been suggested to support the regulation of energy intake and satiety, which could contribute favourably to the increasing obesity problem.Aim of the studyTo investigate the effects of three fibres differing in chemical and physical properties on perceived satiety and hunger-related attributes.MethodsA total of 19 healthy volunteers, age 18–30, mean BMI 23.2 kg/m2 participated in the study. Measurement of food and satiety-related perceptions with ten attributes was performed by using 10-unit graphic intensity scales during a 120 min period after the ingestion the sample. The attributes evaluated were satiety, hunger (unipolar and bipolar scale), appetite, fullness, desire to eat something/sweet/savoury/the sample food and thirst. The sample foods used were a beverage without fibre, a guar gum beverage, a wheat bran beverage, an oat β-glucan beverage and wheat bread was used as the control. The fibre content of the samples was 0 g (beverage without fibre), 2.4 g (wheat bread), 7.8 g (guar gum) or 10.5 g (wheat bran and oat β-glucan beverage) per 400 g/1,000 kJ portion.ResultsThe area under curve (AUC) for perceived satiety was higher (169 vs. 83 cm min; t test P = 0.026) and the desire to eat was lower (AUC −179 vs. −83 cm min; t test P = 0.008) for the guar gum beverage as compared to the beverage without fibre. Also the beverage with oat β-glucan increased fullness and showed a trend of increasing perceived satiety and decreasing the desire to eat more than the beverage without fibre.ConclusionsOur results support the idea that dietary fibre in beverages can enhance their perceived satiety and decrease the desire to eat more than a beverage without fibre.

KW - Satiety response

KW - Beverages

KW - Dietary fibre

KW - Guar gum

KW - Oats

KW - Wheat

KW - Beta-glucan

U2 - 10.1007/s00394-009-0009-y

DO - 10.1007/s00394-009-0009-y

M3 - Article

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SP - 251

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JO - European Journal of Nutrition

JF - European Journal of Nutrition

SN - 1436-6207

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Lyly M, Liukkonen K-H, Salmenkallio-Marttila M, Karhunen L, Poutanen K, Lähteenmäki L. Fibre in beverages can enhance perceived satiety. European Journal of Nutrition. 2009;48(4):251-258. https://doi.org/10.1007/s00394-009-0009-y