The effect of fibre amount, energy level and viscosity of beverages containing oat fibre supplement on perceived satiety

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

Research output: Contribution to journalArticleScientificpeer-review

35 Citations (Scopus)

Abstract

Background: Soluble fibre has been proposed to suppress appetite-related perceptions and it could thus contribute favourably to the regulation of energy intake and the increasing obesity problem. Objective: To investigate the effect of an oat ingredient rich in b-glucan on perceived satiety at different dietary fibre (DF) concentrations, energy levels and viscosity levels. Design: A total of 29 healthy volunteers, age 19-39, mean BMI 23.2 kg/m2 participated in this study. Measurement of subjective perceptions (satiety, fullness, hunger, desire to eat something/the sample food and thirst) was performed during a 180-min period after ingestion of the sample. There were altogether six samples: two beverages without fibre at energy levels 700 and 1,400 kJ; two beverages containing 5 or 10 g oat DF (2.5 and 5 g oat b-glucan, respectively) at energy level 700 kJ, one beverage containing 10 g oat DF/1,400 kJ and one beverage containing 10 g enzymatically treated oat DF with low viscosity at energy level 700 kJ. Each beverage portion weighted 300 g. The order of the samples was randomised for each subject and evaluated during six separate days. The results are reported in three sets of samples: ‘fibre’, ‘energy’ and ‘viscosity’. Results: In the fibre set, the beverages containing 5 or 10 g of fibre had a larger area under curve (AUC) for perceived satiety and smaller AUC for hunger compared to the beverage without fibre, but no significant dose-response relationship was detected. Increasing the energy content from 700 to 1,400 kJ in the energy set did not affect the satiety-related perceptions. In the viscosity set, the beverage with low-viscosity b-glucan increased satiety-related perceptions from no fibre containing beverage, but less compared to the beverage with the same amount of fibre and higher viscosity. Conclusions: Addition of an oat ingredient rich in b-glucan and high viscosity of beverages enhance post-meal satiety induced by beverages. The effect was, however, not related to the amount of ingested fibre or energy.
Original languageEnglish
Article number2149
Number of pages8
JournalFood and Nutrition Research
Volume54
DOIs
Publication statusPublished - 2010
MoE publication typeA1 Journal article-refereed

Fingerprint

Beverages
satiety
Viscosity
beverages
oats
viscosity
dietary fiber
energy
Glucans
Dietary Fiber
glucans
Hunger
hunger
Area Under Curve
Avena
sampling
ingredients
thirst
Thirst
soluble fiber

Keywords

  • appetite
  • hunger
  • dietary fibre
  • energy density

Cite this

Lyly, Marika ; Ohls, Nora ; Lähteenmäki, Liisa ; Salmenkallio-Marttila, Marjatta ; Liukkonen, Kirsi-Helena ; Karhunen, Leila ; Poutanen, Kaisa. / The effect of fibre amount, energy level and viscosity of beverages containing oat fibre supplement on perceived satiety. In: Food and Nutrition Research. 2010 ; Vol. 54.
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abstract = "Background: Soluble fibre has been proposed to suppress appetite-related perceptions and it could thus contribute favourably to the regulation of energy intake and the increasing obesity problem. Objective: To investigate the effect of an oat ingredient rich in b-glucan on perceived satiety at different dietary fibre (DF) concentrations, energy levels and viscosity levels. Design: A total of 29 healthy volunteers, age 19-39, mean BMI 23.2 kg/m2 participated in this study. Measurement of subjective perceptions (satiety, fullness, hunger, desire to eat something/the sample food and thirst) was performed during a 180-min period after ingestion of the sample. There were altogether six samples: two beverages without fibre at energy levels 700 and 1,400 kJ; two beverages containing 5 or 10 g oat DF (2.5 and 5 g oat b-glucan, respectively) at energy level 700 kJ, one beverage containing 10 g oat DF/1,400 kJ and one beverage containing 10 g enzymatically treated oat DF with low viscosity at energy level 700 kJ. Each beverage portion weighted 300 g. The order of the samples was randomised for each subject and evaluated during six separate days. The results are reported in three sets of samples: ‘fibre’, ‘energy’ and ‘viscosity’. Results: In the fibre set, the beverages containing 5 or 10 g of fibre had a larger area under curve (AUC) for perceived satiety and smaller AUC for hunger compared to the beverage without fibre, but no significant dose-response relationship was detected. Increasing the energy content from 700 to 1,400 kJ in the energy set did not affect the satiety-related perceptions. In the viscosity set, the beverage with low-viscosity b-glucan increased satiety-related perceptions from no fibre containing beverage, but less compared to the beverage with the same amount of fibre and higher viscosity. Conclusions: Addition of an oat ingredient rich in b-glucan and high viscosity of beverages enhance post-meal satiety induced by beverages. The effect was, however, not related to the amount of ingested fibre or energy.",
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The effect of fibre amount, energy level and viscosity of beverages containing oat fibre supplement on perceived satiety. / Lyly, Marika (Corresponding Author); Ohls, Nora; Lähteenmäki, Liisa; Salmenkallio-Marttila, Marjatta; Liukkonen, Kirsi-Helena; Karhunen, Leila; Poutanen, Kaisa.

In: Food and Nutrition Research, Vol. 54, 2149, 2010.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - The effect of fibre amount, energy level and viscosity of beverages containing oat fibre supplement on perceived satiety

AU - Lyly, Marika

AU - Ohls, Nora

AU - Lähteenmäki, Liisa

AU - Salmenkallio-Marttila, Marjatta

AU - Liukkonen, Kirsi-Helena

AU - Karhunen, Leila

AU - Poutanen, Kaisa

PY - 2010

Y1 - 2010

N2 - Background: Soluble fibre has been proposed to suppress appetite-related perceptions and it could thus contribute favourably to the regulation of energy intake and the increasing obesity problem. Objective: To investigate the effect of an oat ingredient rich in b-glucan on perceived satiety at different dietary fibre (DF) concentrations, energy levels and viscosity levels. Design: A total of 29 healthy volunteers, age 19-39, mean BMI 23.2 kg/m2 participated in this study. Measurement of subjective perceptions (satiety, fullness, hunger, desire to eat something/the sample food and thirst) was performed during a 180-min period after ingestion of the sample. There were altogether six samples: two beverages without fibre at energy levels 700 and 1,400 kJ; two beverages containing 5 or 10 g oat DF (2.5 and 5 g oat b-glucan, respectively) at energy level 700 kJ, one beverage containing 10 g oat DF/1,400 kJ and one beverage containing 10 g enzymatically treated oat DF with low viscosity at energy level 700 kJ. Each beverage portion weighted 300 g. The order of the samples was randomised for each subject and evaluated during six separate days. The results are reported in three sets of samples: ‘fibre’, ‘energy’ and ‘viscosity’. Results: In the fibre set, the beverages containing 5 or 10 g of fibre had a larger area under curve (AUC) for perceived satiety and smaller AUC for hunger compared to the beverage without fibre, but no significant dose-response relationship was detected. Increasing the energy content from 700 to 1,400 kJ in the energy set did not affect the satiety-related perceptions. In the viscosity set, the beverage with low-viscosity b-glucan increased satiety-related perceptions from no fibre containing beverage, but less compared to the beverage with the same amount of fibre and higher viscosity. Conclusions: Addition of an oat ingredient rich in b-glucan and high viscosity of beverages enhance post-meal satiety induced by beverages. The effect was, however, not related to the amount of ingested fibre or energy.

AB - Background: Soluble fibre has been proposed to suppress appetite-related perceptions and it could thus contribute favourably to the regulation of energy intake and the increasing obesity problem. Objective: To investigate the effect of an oat ingredient rich in b-glucan on perceived satiety at different dietary fibre (DF) concentrations, energy levels and viscosity levels. Design: A total of 29 healthy volunteers, age 19-39, mean BMI 23.2 kg/m2 participated in this study. Measurement of subjective perceptions (satiety, fullness, hunger, desire to eat something/the sample food and thirst) was performed during a 180-min period after ingestion of the sample. There were altogether six samples: two beverages without fibre at energy levels 700 and 1,400 kJ; two beverages containing 5 or 10 g oat DF (2.5 and 5 g oat b-glucan, respectively) at energy level 700 kJ, one beverage containing 10 g oat DF/1,400 kJ and one beverage containing 10 g enzymatically treated oat DF with low viscosity at energy level 700 kJ. Each beverage portion weighted 300 g. The order of the samples was randomised for each subject and evaluated during six separate days. The results are reported in three sets of samples: ‘fibre’, ‘energy’ and ‘viscosity’. Results: In the fibre set, the beverages containing 5 or 10 g of fibre had a larger area under curve (AUC) for perceived satiety and smaller AUC for hunger compared to the beverage without fibre, but no significant dose-response relationship was detected. Increasing the energy content from 700 to 1,400 kJ in the energy set did not affect the satiety-related perceptions. In the viscosity set, the beverage with low-viscosity b-glucan increased satiety-related perceptions from no fibre containing beverage, but less compared to the beverage with the same amount of fibre and higher viscosity. Conclusions: Addition of an oat ingredient rich in b-glucan and high viscosity of beverages enhance post-meal satiety induced by beverages. The effect was, however, not related to the amount of ingested fibre or energy.

KW - appetite

KW - hunger

KW - dietary fibre

KW - energy density

U2 - 10.3402/fnr.v54i0.2149

DO - 10.3402/fnr.v54i0.2149

M3 - Article

VL - 54

JO - Food and Nutrition Research

JF - Food and Nutrition Research

SN - 1654-6628

M1 - 2149

ER -