Co-Authored by: L. Breslin; J. Walsh J.A.Harrold, Psychological Sciences, University of Liverpool, Liverpool; C. Pelkman, Nutrition R&D, Ingredion Inc, Bridgewater, New Jersey, USA
Background: Previous studies suggest that type 2 resistant starch from high-amylose maize (HAM-RS2), a form of dietary fibre, impacts satiety Highly viscous fibres have similar effects. The current study was designed to assess the satiety effects of a novel co-processed ingredient containing a viscous fibre and whole-grain HAM-RS2.
Methods: Ninety adults completed a crossover, placebo-controlled study comparing two doses of the ingredient (20 and 30 g) in a fruit-based smoothie served with breakfast. Ad libitum food intake was measured for the remainder of the day and visual analog scales were used to assess subjective appetite sensations.
Results: Subjects consumed 7% less dinner following the 30g dose (p = 0.02) compared to control A trend for lower lunch intake (5%) was observed for the 20 g dose (p = 0.10). Reductions were also observed for the two meals combined, with 4% lower caloric intake observed for the 20 g dose whereas for the weight of food consumed, a reduction of 5% was observed for the 30 g dose. Lower hunger was reported at 3 hr after breakfast for both doses. In addition, for the 30 g dose, less hunger was reported at 2 and 3 hrs after lunch. Higher fullness ratings were reported after 30 g compared to control but no interaction with time was found. Similar results were found for the amount of food participants felt they could eat with lower ratings after 30 g. With ratings combined to compute an overall appetite score, a trend for an interaction of condition and time was found with subjects reporting lower appetite scores at 3 hrs after breakfast for both doses.
Conclusions: The results of this study show that a new composite satiety ingredient comprised of a wholegrain resistant starch and viscous fibre can affect acute satiety responses in men and women
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