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MacIntosh A, Heenan PE, Wright-McNaughton M, Frampton C, Skidmore P, Wall CL, Muir J, Talley NJ, Roy NC, Gearry RB. The relationship between fermentable carbohydrates and post-prandial bowel symptoms in patients with functional bowel disorders. Front Nutr 2023; 10:1060928. [PMID: 36819701 PMCID: PMC9932028 DOI: 10.3389/fnut.2023.1060928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Accepted: 01/10/2023] [Indexed: 02/05/2023] Open
Abstract
Background and aims A low fermentable oligosaccharide, disaccharide, monosaccharide, and polyols (FODMAP) diet alleviates symptoms of irritable bowel syndrome (IBS). We aimed to investigate the relationship between habitual FODMAP intake and post-prandial bowel symptoms in adults with IBS, functional diarrhoea (FD), or constipation (FD) (functional bowel disorders), and in healthy adults (controls). Methods 292 participants (173 with functional bowel disorders and 119 controls) completed a food and symptom times diary. Estimated meal portion sizes were entered into the Monash FODMAP Calculator to analyse FODMAP content. Wilcoxon and ANOVA tests were used to investigate the relationship between FODMAP intake and post-prandial bowel symptoms. Results IBS participants experienced more post-prandial bowel symptoms compared to participants with other functional bowel disorders or controls. Meals associated with abdominal pain contained on average increased excess fructose (0.31 g vs. 0.18 g, p < 0.05), sorbitol (0.27 g vs. 0.10 g, p < 0.01), and total FODMAP (3.46 g vs. 2.96 g, p < 0.05) compared to meals not associated with pain. Abdominal swelling was associated with increased sorbitol (0.33 g vs. 0.11 g, p < 0.01), and total FODMAP (3.26 g vs. 3.02 g, p < 0.05) consumption. Abdominal bloating was associated with increased galacto oligosaccharide consumption (0.18 g vs. 0.14 g, p < 0.05). Conclusion These findings support the role of FODMAP in post-prandial bowel symptom onset, however, the amount and type of FODMAP triggering symptoms vary between individuals. Future research should investigate the relationship between the effect of individual FODMAP consumption on post-prandial bowel symptoms for each subtype, the interaction of FODMAP with differing functional bowel disorders and whether longitudinally symptoms and dietary intake are stable.
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Affiliation(s)
- Alice MacIntosh
- Department of Human Nutrition, University of Otago, Dunedin, New Zealand
| | - Phoebe E. Heenan
- Department of Medicine, University of Otago, Christchurch, New Zealand,High-Value Nutrition National Science Challenge, Liggins Institute at the University of Auckland, Auckland, New Zealand
| | | | - Chris Frampton
- Department of Medicine, University of Otago, Christchurch, New Zealand
| | - Paula Skidmore
- Department of Human Nutrition, University of Otago, Dunedin, New Zealand
| | - Catherine L. Wall
- Department of Medicine, University of Otago, Christchurch, New Zealand,High-Value Nutrition National Science Challenge, Liggins Institute at the University of Auckland, Auckland, New Zealand
| | - Jane Muir
- Department of Gastroenterology, Monash University, Melbourne, VIC, Australia
| | - Nicholas Joseph Talley
- School of Medicine, University of Newcastle, Newcastle, NSW, Australia,NHMRC Centre of Research Excellence in Digestive Health, University of Newcastle, Newcastle, NSW, Australia
| | - Nicole Clemence Roy
- Department of Human Nutrition, University of Otago, Dunedin, New Zealand,High-Value Nutrition National Science Challenge, Liggins Institute at the University of Auckland, Auckland, New Zealand,Riddet Institute, Palmerston North, New Zealand
| | - Richard B. Gearry
- Department of Medicine, University of Otago, Christchurch, New Zealand,High-Value Nutrition National Science Challenge, Liggins Institute at the University of Auckland, Auckland, New Zealand,*Correspondence: Richard B. Gearry,
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2
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Zhang J, Deng H, Bai J, Zhou X, Zhao Y, Zhu Y, McClements DJ, Xiao X, Sun Q. Health-promoting properties of barley: A review of nutrient and nutraceutical composition, functionality, bioprocessing, and health benefits. Crit Rev Food Sci Nutr 2023; 63:1155-1169. [PMID: 36394558 DOI: 10.1080/10408398.2021.1972926] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Barley is one of the world's oldest cereal crops forming an important component of many traditional diets. Barley is rich in a variety of bioactive phytochemicals with potentially health-promoting effects. However, its beneficial nutritional attributes are not being fully realized because of the limited number of foods it is currently utilized in. It is therefore crucial for the food industry to produce novel barley-based foods that are healthy and cater to customers' tastes. This article reviews the nutritional and functional characteristics of barley, with an emphasis on its ability to improve glucose/lipid metabolism. Then, recent trends in barley product development are discussed. Finally, current limitations and future research directions in glucolipid modulation mechanisms and barley bioprocessing are discussed.
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Affiliation(s)
- Jiayan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Huan Deng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Juan Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xinghua Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yansheng Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Quancai Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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3
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Akhlaghi M. The role of dietary fibers in regulating appetite, an overview of mechanisms and weight consequences. Crit Rev Food Sci Nutr 2022; 64:3139-3150. [PMID: 36193993 DOI: 10.1080/10408398.2022.2130160] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Dietary fibers prevent obesity through reduction of hunger and prolongation of satiety. A number of mechanical and endocrine signals from gastrointestinal tract are stimulated by fibers and their fermentation products, reach regions of brain involved in the regulation of appetite, and ultimately reduce food intake. Gastric distention, delayed gastric emptying, prevention of hypoglycemic, increased amounts of unabsorbed nutrients reaching to the ileum, and stimulation of enteroendocrine cells for secretion of cholecystokinin, glucagon-like peptide-1 (GLP-1), and peptide YY are among mechanisms of fibers in decreasing hunger and prolongation of satiety. Fermentation of fibers produces short-chain fatty acids that also stimulates enteroendocrine cells to secrete GLP-1 and PYY. Randomized controlled trials have shown reductions in energy intake and body weight along with increased satiation and reduced hunger following consumption of fibers. Prospective cohort studies have confirmed these results but the extent of weight loss in some studies has been small. Controversies exist between studies particularly for the effect of fibers on the gastrointestinal hormones, subsequent food intake, and the resultant weight loss. More studies are needed before a clear conclusion can be drawn especially for the effect of fibers on appetite-related hormones and weight loss.
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Affiliation(s)
- Masoumeh Akhlaghi
- Department of Community Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
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4
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Physicochemical and rheological properties of cooked extruded reformed rice with added protein or fiber. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112196] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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5
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Sanders LM, Zhu Y, Wilcox ML, Koecher K, Maki KC. Effects of Whole Grain Intake, Compared with Refined Grain, on Appetite and Energy Intake: A Systematic Review and Meta-Analysis. Adv Nutr 2021; 12:1177-1195. [PMID: 33530093 PMCID: PMC8321865 DOI: 10.1093/advances/nmaa178] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 12/08/2020] [Accepted: 12/18/2020] [Indexed: 12/20/2022] Open
Abstract
Results from observational studies indicate that whole grain (WG) intake is inversely associated with BMI and risk of weight gain. WG intake may influence energy balance and body composition through effects on appetite and energy intake. To evaluate the impact of WG food consumption on appetite and energy intake, a systematic review and meta-analysis was performed of results from randomized controlled trials (RCTs) assessing WG food consumption, appetite, and energy intake in adults. A search of PubMed, Scopus, and Food Science and Technology Abstracts yielded 36 RCTs measuring subjective appetite ratings after consuming WG foods compared with refined grain (RG) controls. Thirty-two of these studies reported AUCs for subjective appetite (hunger, fullness, satiety, desire to eat, or prospective consumption) and/or energy intake and were included in the meta-analysis. Pooled estimates from meta-analyses are expressed as standardized mean differences (SMDs). Compared with RG foods, intake of WG foods resulted in significant differences in AUCs for subjective hunger (SMD: -0.34; 95% CI: -0.46, -0.22; P < 0.001), fullness (SMD: 0.49; 95% CI: 0.31, 0.66; P < 0.001), satiety (SMD: 0.33; 95% CI: 0.18, 0.47; P < 0.001), and desire to eat (SMD: -0.33; 95% CI: -0.46, -0.20; P < 0.001). There were small, nonsignificant reductions in prospective consumption ratings (P = 0.08) and energy intake (P = 0.07) with WG intake compared with RG. These results support the view that consumption of WG foods, compared with RG foods, significantly impacts subjective appetite, and might partly explain the inverse associations between WG food intake and risk of overweight, obesity, and weight gain over time. PROSPERO registration: CRD42020148217.
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Affiliation(s)
| | - Yong Zhu
- Bell Institute of Nutrition, General Mills, Inc., Minneapolis, MN, USA
| | | | - Katie Koecher
- Bell Institute of Nutrition, General Mills, Inc., Minneapolis, MN, USA
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6
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Sofi F, Dinu M, Pagliai G, Cei L, Sacchi G, Benedettelli S, Stefani G, Gagliardi E, Tosi P, Bocci R, Bussi B, de Santis G, Rodriguez Y Hurtado I, de Kochko P, Riviere P, Carrascosa-García M, Martínez I. Health and Nutrition Studies Related to Cereal Biodiversity: A Participatory Multi-Actor Literature Review Approach. Nutrients 2018; 10:E1207. [PMID: 30200456 PMCID: PMC6163478 DOI: 10.3390/nu10091207] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 08/22/2018] [Accepted: 08/26/2018] [Indexed: 12/20/2022] Open
Abstract
Recently, a large and growing body of literature has investigated the health potential of different wheat species. In particular, a considerable number of studies dealing with nutritional aspects has grown up around the theme of the recovery of ancient wheat varieties (species that have remained unchanged over the last hundred years). According to several studies, indeed, ancient varieties present a healthier nutritional profile than modern ones. In the framework of the European project "CERERE, CEreal REnaissance in Rural Europe: embedding diversity in organic and low-input food systems", this paper aimed to review recent research on the issue of health and nutritional cereal systems by adopting an innovative and participatory multi-actor approach which involved practitioners along with researchers. The participatory approach is the main innovation and peculiarity of this literature review. Nevertheless, the review highlights the many positive effects derived from eating whole and ancient grains such as a significant reduction in the risk of chronic diseases such as cancer, cardiovascular disease, and also a more favorable long-term weight management and increase in satiety. This review may be considered as a fruitful starting point that integrates research results to foster current and future healthier and sustainable practices in cereal systems.
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Affiliation(s)
- Francesco Sofi
- Department of Experimental and Clinical Medicine, School of Human Health Sciences, University of Florence, 50121 Florence, Italy.
- Don Carlo Gnocchi Foundation, 20121 Milan, Italy.
| | - Monica Dinu
- Department of Experimental and Clinical Medicine, School of Human Health Sciences, University of Florence, 50121 Florence, Italy.
| | - Giuditta Pagliai
- Department of Experimental and Clinical Medicine, School of Human Health Sciences, University of Florence, 50121 Florence, Italy.
| | - Leonardo Cei
- Department of Land, Environment, Agriculture and Forestry, University of Padua, 35020 Padua, Italy.
| | - Giovanna Sacchi
- Department of Economics and Management, University of Florence, 50121 Florence, Italy.
| | - Stefano Benedettelli
- Department of Agrifood Production and Environmental Sciences, University of Florence, 50121 Florence, Italy.
| | - Gianluca Stefani
- Department of Economics and Management, University of Florence, 50121 Florence, Italy.
| | - Edneia Gagliardi
- Agri-Food Economics and Social Science, School of Agriculture Policy and Development, University of Reading, Reading RG66AH, UK.
| | - Paola Tosi
- Crop Production, School of Agriculture Policy and Development, University of Reading, Reading RG66AH, UK.
| | | | | | | | | | | | | | | | - Ignacio Martínez
- Red Andaluza De Semillas Cultivando Biodiversidad, 41015 Seville, Spain.
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7
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Skotnicka M, Ocieczek A, Małgorzewicz S. Satiety value of groats in healthy women as affected by selected physicochemical parameters. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1485028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Magdalena Skotnicka
- Department of Food Commodity Science, Medical University of Gdansk, Gdańsk, Poland
| | - Aneta Ocieczek
- Department of Commodity Science and Quality Management, Gdynia Maritime University, Gdańsk, Poland
| | - Sylwia Małgorzewicz
- Department of Clinical Nutrition, Medical University of Gdansk, Gdańsk, Poland
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8
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Guo Q, Totosy de Zepetnek J, Chang J, Hayden J, Crozier SJ, Mongia G, Rousseau D, Bellissimo N. Effect of Midmorning Puree Snacks on Subjective Appetite, Food Intake, and Glycemic and Insulin Responses in Healthy Adults. J Am Coll Nutr 2018; 37:659-669. [PMID: 29702032 DOI: 10.1080/07315724.2018.1457457] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Qing Guo
- Department of Chemistry and Biology, Ryerson University, Toronto, Ontario, Canada
| | | | - Jennifer Chang
- School of Nutrition, Ryerson University, Toronto, Ontario, Canada
| | - Julia Hayden
- School of Nutrition, Ryerson University, Toronto, Ontario, Canada
| | | | | | - Dérick Rousseau
- Department of Chemistry and Biology, Ryerson University, Toronto, Ontario, Canada
| | - Nick Bellissimo
- School of Nutrition, Ryerson University, Toronto, Ontario, Canada
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9
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Lonnie M, Hooker E, Brunstrom JM, Corfe BM, Green MA, Watson AW, Williams EA, Stevenson EJ, Penson S, Johnstone AM. Protein for Life: Review of Optimal Protein Intake, Sustainable Dietary Sources and the Effect on Appetite in Ageing Adults. Nutrients 2018; 10:E360. [PMID: 29547523 PMCID: PMC5872778 DOI: 10.3390/nu10030360] [Citation(s) in RCA: 146] [Impact Index Per Article: 24.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2018] [Revised: 03/12/2018] [Accepted: 03/14/2018] [Indexed: 12/27/2022] Open
Abstract
With an ageing population, dietary approaches to promote health and independence later in life are needed. In part, this can be achieved by maintaining muscle mass and strength as people age. New evidence suggests that current dietary recommendations for protein intake may be insufficient to achieve this goal and that individuals might benefit by increasing their intake and frequency of consumption of high-quality protein. However, the environmental effects of increasing animal-protein production are a concern, and alternative, more sustainable protein sources should be considered. Protein is known to be more satiating than other macronutrients, and it is unclear whether diets high in plant proteins affect the appetite of older adults as they should be recommended for individuals at risk of malnutrition. The review considers the protein needs of an ageing population (>40 years old), sustainable protein sources, appetite-related implications of diets high in plant proteins, and related areas for future research.
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Affiliation(s)
- Marta Lonnie
- Rowett Institute, School of Medicine, Medical Sciences and Nutrition, University of Aberdeen, Ashgrove Road West, Aberdeen AB25 2ZD, UK.
| | - Emma Hooker
- Rowett Institute, School of Medicine, Medical Sciences and Nutrition, University of Aberdeen, Ashgrove Road West, Aberdeen AB25 2ZD, UK.
| | - Jeffrey M Brunstrom
- National Institute for Health Research, Bristol Biomedical Research Centre, University Hospitals Bristol NHS Foundation Trust and University of Bristol, 12a Priory Road, Bristol BS8 1TU, UK.
| | - Bernard M Corfe
- Department of Oncology & Metabolism, The Medical School, The University of Sheffield, Beech Hill Road, Sheffield S10 2RX, UK.
- Insigneo Institute for in silico medicine, The Pam Liversidge Building, Mappin Street, Sheffield S1 3JD, UK.
| | - Mark A Green
- Department of Geography and Planning, School of Environmental Sciences, University of Liverpool, Liverpool L69 7ZT, UK.
| | - Anthony W Watson
- Human Nutrition Research Centre, Institute of Cellular Medicine, Medical School, Newcastle University, William Leech Building, Newcastle upon Tyne NE2 4HH, UK.
| | - Elizabeth A Williams
- Department of Oncology & Metabolism, The Medical School, The University of Sheffield, Beech Hill Road, Sheffield S10 2RX, UK.
| | - Emma J Stevenson
- Human Nutrition Research Centre, Institute of Cellular Medicine, Medical School, Newcastle University, William Leech Building, Newcastle upon Tyne NE2 4HH, UK.
| | - Simon Penson
- Campden BRI, Station Rd, Chipping Campden, Gloucestershire GL55 6LD, UK.
| | - Alexandra M Johnstone
- Rowett Institute, School of Medicine, Medical Sciences and Nutrition, University of Aberdeen, Ashgrove Road West, Aberdeen AB25 2ZD, UK.
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10
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Costabile G, Griffo E, Cipriano P, Vetrani C, Vitale M, Mamone G, Rivellese AA, Riccardi G, Giacco R. Subjective satiety and plasma PYY concentration after wholemeal pasta. Appetite 2018; 125:172-181. [PMID: 29427691 DOI: 10.1016/j.appet.2018.02.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2017] [Revised: 02/02/2018] [Accepted: 02/04/2018] [Indexed: 12/20/2022]
Abstract
Dietary fiber and whole grain foods may contribute to the regulation of appetite; however, evidence has produced inconclusive findings. The objective was to evaluate the effects of an experimental wholemeal pasta on appetite ratings, plasma concentrations of gastrointestinal hormones involved in appetite control, and postprandial glucose/insulin responses in healthy adults. Fourteen healthy adults (7M/7F), mean age 30±2 yrs (mean±SEM), participated in a randomized, controlled, crossover trial. Participants consumed on two different days, at one week interval, 117g of wholemeal pasta or 100g of refined wheat pasta (control pasta), similar in energy and macronutrient composition except for fiber amount, which was higher in wholemeal pasta (11 vs 3 g). Appetite ratings, glucose/insulin/lipid and gastrointestinal hormone responses were measured at fasting and for 4-h after the ingestion of the pasta tests, after which self-reported energy intake for 8-h was evaluated. After the wholemeal pasta, the desire to eat and the sensation of hunger were lower (-16%, p=0.04 and -23%, p=0.004, respectively) and satiety was higher (+13%; p=0.08) compared with the control pasta; no effect on self-reported energy intake at subsequent meal was observed. After wholemeal pasta, glucose, triglyceride increased and GLP-1 responses were not different compared to control pasta but insulin response at 30 min (p<0.05) and ghrelin at 60 min (p=0.03) were lower and PYY levels higher (AUC=+44%, p=0.001). The appetite rating changes correlated with PYY plasma levels (p<0.03). In conclusion, consumption of whole grain instead of refined wheat pasta contributed to appetite control but did not seem to influence acute energy balance. Appetite ratings were associated with modifications in PYY hormone concentrations.
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Affiliation(s)
- Giuseppina Costabile
- Department of Clinical Medicine and Surgery, Federico II University, Naples, Italy
| | - Ettore Griffo
- Institute of Food Science, National Research Council, Avellino, Italy
| | - Paola Cipriano
- Department of Clinical Medicine and Surgery, Federico II University, Naples, Italy
| | - Claudia Vetrani
- Department of Clinical Medicine and Surgery, Federico II University, Naples, Italy
| | - Marilena Vitale
- Department of Clinical Medicine and Surgery, Federico II University, Naples, Italy
| | - Gianfranco Mamone
- Institute of Food Science, National Research Council, Avellino, Italy
| | - Angela A Rivellese
- Department of Clinical Medicine and Surgery, Federico II University, Naples, Italy
| | - Gabriele Riccardi
- Department of Clinical Medicine and Surgery, Federico II University, Naples, Italy; Institute of Food Science, National Research Council, Avellino, Italy
| | - Rosalba Giacco
- Institute of Food Science, National Research Council, Avellino, Italy.
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11
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Singh A, Sharma S. Bioactive components and functional properties of biologically activated cereal grains: A bibliographic review. Crit Rev Food Sci Nutr 2018; 57:3051-3071. [PMID: 26466514 DOI: 10.1080/10408398.2015.1085828] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Whole grains provide energy, nutrients, fibers, and bioactive compounds that may synergistically contribute to their protective effects. A wide range of these compounds is affected by germination. While some compounds, such as β-glucans are degraded, others, like antioxidants and total phenolics are increased by means of biological activation of grains. The water and oil absorption capacity as well as emulsion and foaming capacity of biologically activated grains are also improved. Application of biological activation of grains is of emerging interest, which may significantly enhance the nutritional, functional, and bioactive content of grains, as well as improve palatability of grain foods in a natural way. Therefore, biological activation of cereals can be a way to produce food grains enriched with health-promoting compounds and enhanced functional attributes.
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Affiliation(s)
- Arashdeep Singh
- a Department of Food Science and Technology , Punjab Agricultural University , Ludhiana , Punjab , India
| | - Savita Sharma
- a Department of Food Science and Technology , Punjab Agricultural University , Ludhiana , Punjab , India
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12
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Evaluating the ≤10:1 wholegrain criterion in identifying nutrient quality and health implications of UK breads and breakfast cereals. Public Health Nutr 2017; 21:1186-1193. [PMID: 29277169 DOI: 10.1017/s1368980017003718] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
OBJECTIVE To evaluate the nutrient quality of breads and breakfast cereals identified using the wholegrain definition of ≤10:1 carbohydrate:fibre ratio. DESIGN Following a cross-sectional study design, nutritional information was systematically gathered from food labels of breads and breakfast cereals that met the ≤10:1 carbohydrate:fibre criterion. The median nutrient content was compared with the UK Food Standards Agency's nutrient profiling standards and the associations between carbohydrate:fibre ratio and other nutrients were analysed. Subgroup analyses were undertaken for products with and without fruit, nuts and/or seeds. SETTING Products from four major supermarket stores in the UK. SUBJECTS Breads (n 162) and breakfast cereals (n 266). RESULTS Breads which met the ≤10:1 criterion typically contained medium fat, low saturated fat, low sugar and medium Na. Breakfast cereals typically contained medium fat, low saturated fat, high sugar and low Na. In both groups, as the carbohydrate:fibre ratio decreased, fat content increased (bread: P=0·029, r=-0·171; breakfast cereal: P=0·033, r=-0·131) and, in breakfast cereals, as the ratio increased, sugar content increased (P<0·0005, r=0·381). Breakfast cereals with fruit, nuts and/or seeds contained, per 100 g, more energy (P=0·002), fat, saturated fat and sugar (all P<0·0005), while seeded breads had more energy, fat and saturated fat (all P<0·0005). CONCLUSIONS Overall, breads and breakfast cereals meeting the ≤10:1 criterion have good nutritional quality, suggesting that the criterion could be useful in public health and/or food labelling. The utility of applying the ≤10:1 criterion to products containing fruit, nuts and/or seeds is less clear and requires further research.
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13
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Santaliestra-Pasías AM, Garcia-Lacarte M, Rico MC, Aguilera CM, Moreno LA. Effect of two bakery products on short-term food intake and gut-hormones in young adults: a pilot study. Int J Food Sci Nutr 2017; 67:562-70. [PMID: 27199158 DOI: 10.1080/09637486.2016.1180348] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The aim of this study is to compare the effect of conventional bread and a whole grain bread on appetite and energy intake, satiety and satiety gut-hormones. A randomized controlled crossover pilot study was carried out in 11 university students (age: 18.7 ± 0.9 years; body mass index: 22.7 ± 2.7 kg/m(2)). Participants consumed two different mid-morning cereal-based snacks, including a conventional or whole grain bread. Two testing days were completed, including satiety questionnaires, blood sampling and consumption of standardized breakfast, mid-morning test-snacks and ad libitum lunch. Several gut-hormones were analysed and satiation was assessed using Visual Analogue Scale scores. The consumption of whole grain bread increased satiety perception, decreased the remained energy intake during the testing day, and decreased the postprandial response of peptide YY, compared with conventional bread (p < 0.005). These data suggest that the consumption of whole grain bread might be a useful strategy to improve satiety.
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Affiliation(s)
- A M Santaliestra-Pasías
- a GENUD (Growth, Exercise, Nutrition and Development) Research Group, Facultad De Ciencias De La Salud, Instituto Agroalimentario De Aragón (IA2), Instituto De Investigación Sanitaria Aragón (IIS Aragón), Centro De Investigación Biomédica En Red De Fisiopatología De La Obesidad Y Nutrición (CIBERObn) , Universidad De Zaragoza , Zaragoza , Spain
| | - M Garcia-Lacarte
- b Department of Nutrition Food Science and Physiology , Centre for Nutrition Research University of Navarra , Pamplona , Spain
| | - M C Rico
- c Department of Biochemistry and Molecular Biology II , Institute of Nutrition and Food Technology, University of Granada , Granada , Spain
| | - C M Aguilera
- c Department of Biochemistry and Molecular Biology II , Institute of Nutrition and Food Technology, University of Granada , Granada , Spain
| | - L A Moreno
- a GENUD (Growth, Exercise, Nutrition and Development) Research Group, Facultad De Ciencias De La Salud, Instituto Agroalimentario De Aragón (IA2), Instituto De Investigación Sanitaria Aragón (IIS Aragón), Centro De Investigación Biomédica En Red De Fisiopatología De La Obesidad Y Nutrición (CIBERObn) , Universidad De Zaragoza , Zaragoza , Spain
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14
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Pichiah PBT, Cho SH, Han SK, Cha YS. Fermented Barley Supplementation Modulates the Expression of Hypothalamic Genes and Reduces Energy Intake and Weight Gain in Rats. J Med Food 2016; 19:418-26. [PMID: 27074621 DOI: 10.1089/jmf.2015.3600] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
Abstract
Dietary fiber and proteins are individually known to decrease feeding, but could result greater weight management benefit when both are combined. We hypothesized that supplementing the diet with fermented barley, being rich in both dietary fiber and proteins, could lower energy intake by modulating the mRNA expression level of hypothalamic genes associated with the regulation of feeding behavior and satiety; thereby decreasing body weight gain. To test our hypothesis, four groups of Sprague Dawley rats were arranged in a 2 × 2 factorial design (n = 6), low-fat diet with either guar gum (LFD-G) or fermented barley (LFD-FB) and high-fat diet with either guar gum (HFD-G) or fermented barley (HFD-FB). Using oral gavage, fermented barley was given at a dosage of 1500 mg/kg body weight and guar gum was supplemented in an equivalent quantity to that of the fiber in the fermented barley. After 19 weeks, the fermented barley-supplemented groups showed a significant reduction in energy intake, triglyceride, body weight gain, and serum leptin, compared to the guar gum-supplemented groups in both the low- and high-fat diet groups. Likewise, the anorexigenic gene proopiomelanocortin (POMC) and cocaine and amphetamine-regulated transcript (CART) mRNA level were significantly higher in the fermented barley-supplemented groups compared to the guar gum-supplemented groups in rats fed on both high- and low-fat diets. In conclusion, fermented barley supplementation upregulated hypothalamic POMC/CART, decreased energy intake in both low- and high-fat diet groups, and prevented excessive weight gain in rats.
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Affiliation(s)
- P B Tirupathi Pichiah
- 1 Department of Food Science and Human Nutrition, Chonbuk National University , Jeonju, Korea
| | - Suk-Ho Cho
- 2 Mealtobalance, Co., Ltd. , Jeongeup, Jeonbuk, Korea
| | - Seong-Kyu Han
- 3 Department of Oral Physiology School of Dentistry and Institute of Oral Bioscience, Chonbuk National University , Jeonju, Korea
| | - Youn-Soo Cha
- 1 Department of Food Science and Human Nutrition, Chonbuk National University , Jeonju, Korea.,4 AgroBiofood R&D Institute of Chonbuk National University , Jeonju, Korea
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Develaraja S, Reddy A, Yadav M, Jain S, Yadav H. Whole Grains in Amelioration of Metabolic Derangements. ACTA ACUST UNITED AC 2016; 4:1-11. [PMID: 28944285 DOI: 10.15226/jnhfs.2016.00173] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Daily diet influences whole body metabolism, and intricately linked to the prevention or progression of metabolic diseases including obesity, diabetes and cardiovascular diseases. Several epidemiological and large scale studies have shown that diets enriched with whole grains improves metabolic function and protect from the development of metabolic diseases. Direct impact of whole grain diet can be mediated on several levels of metabolic functions i.e. reduced glycemic index, improved fat oxidation potential, increased cholesterol clearance or decreased cholesterol biosynthesis and modulation of gut microbiome. In this article we reviewed several studies indicating the beneficial effects of whole grain diets on metabolic functions, as well as discussed the potential active phytochemicals present in these whole grain foods to contribute in modulation of metabolic function in our body.
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Affiliation(s)
- Samir Develaraja
- University of Pennsylvania, College of Arts and Sciences, Philadelphia, PA
| | - Anup Reddy
- West Virginia University School of Medicine, Robert C. Byrd Health Sciences Center, Morgantown, USA
| | | | - Shalini Jain
- National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, Bethesda, USA
| | - Hariom Yadav
- National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, Bethesda, USA
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16
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Role of guar fiber in appetite control. Physiol Behav 2016; 164:277-83. [DOI: 10.1016/j.physbeh.2016.06.014] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2015] [Revised: 06/13/2016] [Accepted: 06/14/2016] [Indexed: 11/22/2022]
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17
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Hurree N, Jeewon R. An Analysis of Contributors to Energy Intake Among Middle Aged and Elderly Adults. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2016. [DOI: 10.12944/crnfsj.4.special-issue-elderly-november.02] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
Adulthood and middle age is widely recognized as the time of life when unhealthy eating habits may develop. Data from various studies have demonstrated that changes in eating habits may also occur during old age. It is essential to acknowledge that a high consumption of certain food groups such as sweetened beverages, meat and eggs may contribute to an increased energy intake. This obviously results in high body mass index (BMI) and consequently an increased risk of non-communicable diseases (NCDs) and obesity. Energy intake among middle aged and elderly individuals may be influenced by socio demographic factors (for example: age, gender, socio economic status), social factors (for example: marital status), environmental factors like access to food commodities as well as nutrition knowledge and physical activity level. The present review highlights eating habits, contribution of specific food groups to energy intake and the influence of several factors on energy intake among the middle aged and elderly population.
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Affiliation(s)
- Natasha Hurree
- Department of Health Sciences, Faculty of Science, University of Mauritius, Réduit, Mauritius
| | - Rajesh Jeewon
- Department of Health Sciences, Faculty of Science, University of Mauritius, Réduit, Mauritius
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Borreani J, Llorca E, Larrea V, Hernando I. Adding neutral or anionic hydrocolloids to dairy proteins under in vitro gastric digestion conditions. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.01.030] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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El Khoury D, Goff HD, Anderson GH. The role of alginates in regulation of food intake and glycemia: a gastroenterological perspective. Crit Rev Food Sci Nutr 2016; 55:1406-24. [PMID: 24915329 DOI: 10.1080/10408398.2012.700654] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Regulation of food intake through modulation of gastrointestinal responses to ingested foods is an ever-growing component of the therapeutic approaches targeting the obesity epidemic. Alginates, viscous and gel-forming soluble fibers isolated from the cell wall of brown seaweeds and some bacteria, are recently receiving considerable attention because of their potential role in satiation, satiety, and food intake regulation in the short term. Enhancement of gastric distension, delay of gastric emptying, and attenuation of postprandial glucose responses may constitute the basis of their physiological benefits. Offering physical, chemical, sensorial, and physiological advantages over other viscous and gel-forming fibers, alginates constitute promising functional food ingredients for the food industry. Therefore, the current review explores the role of alginates in food intake and glycemic regulation, their underlying modes of action and their potential in food applications.
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Affiliation(s)
- D El Khoury
- a Department of Nutritional Sciences, Faculty of Medicine, University of Toronto , Toronto , M5S 3E2 , ON , Canada
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Shearrer GE, O'Reilly GA, Belcher BR, Daniels MJ, Goran MI, Spruijt-Metz D, Davis JN. The impact of sugar sweetened beverage intake on hunger and satiety in minority adolescents. Appetite 2016; 97:43-8. [PMID: 26606887 PMCID: PMC5266547 DOI: 10.1016/j.appet.2015.11.015] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2015] [Revised: 11/09/2015] [Accepted: 11/11/2015] [Indexed: 12/18/2022]
Abstract
Limited research has examined the effects of habitual SSB consumption on hunger/fullness ratings and gut hormones. This study hypothesized that high versus low intakes of habitual SSBs would result in greater hunger, decreased fullness, and a blunted gut hormone response, however the high versus low fiber group would exhibit decreased hunger and increased fullness. This was a randomized crossover feeding trial with 47 African American and Hispanic adolescents. The experiment included three 24-hour recalls to assess habitual dietary intake. During the test meal phase, subjects were served breakfast and lunch. During the ad libitum meal phase, subjects were fed an ad libitum dinner. During the test meal phase, blood was drawn every 30 minutes for 3 hours. During the ad libitum meal phase, hunger and fullness visual analogue scales were completed. For this analysis, subjects were grouped into the following habitual SSB categories: low SSB (≤1 SSB serv/day), medium SSB (>1 - <2 serv/day), and high SSB (≥2 serv/day). Fiber categories were created based on quartiles of intake. Mixed modeling was used to explore how SSB and fiber categories predicted ghrelin/PYY values and hunger/fullness ratings across time within and between test meals. The following a priori covariates included: sex, ethnicity, age, and obesity status. The low SSB group had higher fullness ratings over the ad libitum meal compared to the high SSB group (β =-0.49, CI=(-0.89, -0.08), p=0.02) and higher ghrelin concentrations than the medium and high SSB group over the test meal phase (β =-1.86, CI=(-2.81, -0.92), p<0.01). Habitual SSB intake appears to play a key role in moderating fullness responses possibly via ghrelin.
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Affiliation(s)
| | - Gillian A O'Reilly
- Center for Economic and Social Research, University of Southern California, USA
| | - Britini R Belcher
- Risk Factor Monitoring and Methods Branch, Applied Research Program, National Cancer Institute, Bethesda, MD, USA
| | - Michael J Daniels
- Department of Statistics and Computation, University of Texas, Austin, TX, USA
| | - Michael I Goran
- Institute for Prevention Research, Department of Preventive Medicine, Keck School of Medicine, University of Southern California, Los Angeles, CA, USA
| | - Donna Spruijt-Metz
- Center for Economic and Social Research, University of Southern California, USA
| | - Jaimie N Davis
- Department of Nutrition, University of Texas, Austin, TX, USA.
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Abstract
This review examines the effect of β-glucan, the viscous soluble fiber in oats, on satiety. A literature search for studies that examined delivery of the fiber in whole foods or as an extract was conducted. Viscosity interferes with the peristaltic mixing process in the small intestine to impede digestion and absorption of nutrients, which precipitates satiety signals. From measurements of the physicochemical and rheological properties of β-glucan, it appears that viscosity plays a key role in modulating satiety. However, the lack of standardized methods to measure viscosity and the inherent nature of appetite make it difficult to pinpoint the reasons for inconsistent results of the effects of oats on satiety. Nevertheless, the majority of the evidence suggests that oat β-glucan has a positive effect on perceptions of satiety.
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Affiliation(s)
- Candida J Rebello
- C.J. Rebello is with the Louisiana State University, School of Nutrition and Food Sciences, Baton Rouge, Louisiana, USA. C.J. Rebello and F.L. Greenway are with the Pennington Biomedical Research Center, Louisiana State University System, Baton Rouge, Louisiana, USA. C.E. O'Neil is with the Louisiana State University Agricultural Center, School of Nutrition and Food Sciences, Baton Rouge, Louisiana, USA.
| | - Carol E O'Neil
- C.J. Rebello is with the Louisiana State University, School of Nutrition and Food Sciences, Baton Rouge, Louisiana, USA. C.J. Rebello and F.L. Greenway are with the Pennington Biomedical Research Center, Louisiana State University System, Baton Rouge, Louisiana, USA. C.E. O'Neil is with the Louisiana State University Agricultural Center, School of Nutrition and Food Sciences, Baton Rouge, Louisiana, USA
| | - Frank L Greenway
- C.J. Rebello is with the Louisiana State University, School of Nutrition and Food Sciences, Baton Rouge, Louisiana, USA. C.J. Rebello and F.L. Greenway are with the Pennington Biomedical Research Center, Louisiana State University System, Baton Rouge, Louisiana, USA. C.E. O'Neil is with the Louisiana State University Agricultural Center, School of Nutrition and Food Sciences, Baton Rouge, Louisiana, USA
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Griffith L, Haddad EH, Tonstad S. Postprandial effects of consuming a staggered meal on gut peptide and glycemic responses in obese women and men. Obes Res Clin Pract 2015; 10:264-74. [PMID: 26311660 DOI: 10.1016/j.orcp.2015.08.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/19/2015] [Revised: 07/30/2015] [Accepted: 08/02/2015] [Indexed: 10/23/2022]
Abstract
Eating slowly by staggering a meal may reduce energy intake. Our aim was to examine the effect of eating a portion of beans 15min before the rest of the meal, on gastrointestinal (GI) peptides, glucose and insulin concentrations and subsequent energy intake in obese adults. This was a randomised crossover design study with 28 obese subjects. Participants consumed a standardised breakfast on test days followed by test meals: (1) control meal containing 86g (0.5 cup) of beans, and (2) staggered meal in which 86g (0.5 cup) of beans were consumed 15min before the rest of the meal. Blood obtained prior to and at 30, 60, and 120min following the meals was analysed for acylated ghrelin, unacylated ghrelin, glucagon-like peptide-1 (GLP-1), peptide YY, oxyntomodulin, glucose and insulin. Feelings of hunger and satiety were assessed using analog visual scales. Energy intake following the test meal was obtained by computer assisted dietary recalls. Mixed model statistical analysis of data showed time effects for unacylated ghrelin, GLP-1, glucose, insulin, hunger and fullness, however, meal effects were not shown for any of the parameters. GLP-1 area under the curve from baseline to 120min (AUC0-120) decreased by 19% (P=0.024) and that of glucose increased by 7% (P=0.046) following the staggered compared to the control bean meal. Energy intake subsequent to the test meals did not differ between treatments. In conclusion, lengthening meal times by staggering eating did not benefit hormonal, metabolic or appetite control in obese individuals.
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Affiliation(s)
- Lisa Griffith
- Loma Linda University, School of Public Health, Loma Linda, CA 92350, United States; Center for Nutrition, Healthy Lifestyle and Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA 92350, United States
| | - Ella H Haddad
- Loma Linda University, School of Public Health, Loma Linda, CA 92350, United States; Center for Nutrition, Healthy Lifestyle and Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA 92350, United States.
| | - Serena Tonstad
- Loma Linda University, School of Public Health, Loma Linda, CA 92350, United States; Center for Nutrition, Healthy Lifestyle and Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA 92350, United States
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Rebello CJ, Johnson WD, Martin CK, Han H, Chu YF, Bordenave N, van Klinken BJW, O'Shea M, Greenway FL. Instant Oatmeal Increases Satiety and Reduces Energy Intake Compared to a Ready-to-Eat Oat-Based Breakfast Cereal: A Randomized Crossover Trial. J Am Coll Nutr 2015; 35:41-9. [PMID: 26273900 PMCID: PMC4674378 DOI: 10.1080/07315724.2015.1032442] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
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.
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Affiliation(s)
- Candida J Rebello
- 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
| | - William D Johnson
- b Pennington Biomedical Research Center , Louisiana State University System , Baton Rouge , Louisiana
| | - Corby K Martin
- b Pennington Biomedical Research Center , Louisiana State University System , Baton Rouge , Louisiana
| | - Hongmei Han
- b Pennington Biomedical Research Center , Louisiana State University System , Baton Rouge , Louisiana.,c Pharmaceutical Product Development, LLC , Austin , Texas
| | - Yi-Fang Chu
- d PepsiCo R&D Nutrition , Barrington , Illinois
| | | | | | | | - Frank L Greenway
- b Pennington Biomedical Research Center , Louisiana State University System , Baton Rouge , Louisiana
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Cooper DN, Martin RJ, Keim NL. Does Whole Grain Consumption Alter Gut Microbiota and Satiety? Healthcare (Basel) 2015; 3:364-92. [PMID: 27417768 PMCID: PMC4939539 DOI: 10.3390/healthcare3020364] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2015] [Revised: 05/19/2015] [Accepted: 05/22/2015] [Indexed: 12/25/2022] Open
Abstract
This review summarizes recent studies examining whole grain consumption and its effect on gut microbiota and satiety in healthy humans. Studies comparing whole grains to their refined grain counterparts were considered, as were studies comparing different grain types. Possible mechanisms linking microbial metabolism and satiety are described. Clinical trials show that whole grain wheat, maize, and barley alter the human gut microbiota, but these findings are based on a few studies that do not include satiety components, so no functional claims between microbiota and satiety can be made. Ten satiety trials were evaluated and provide evidence that whole oats, barley, and rye can increase satiety, whereas the evidence for whole wheat and maize is not compelling. There are many gaps in the literature; no one clinical trial has examined the effects of whole grains on satiety and gut microbiota together. Once understanding the impact of whole grains on satiety and microbiota is more developed, then particular grains might be used for better appetite control. With this information at hand, healthcare professionals could make individual dietary recommendations that promote satiety and contribute to weight control.
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Affiliation(s)
- Danielle N Cooper
- Department of Nutrition, University of California at Davis, 1 Shields Ave, Davis, CA 95616, USA.
| | - Roy J Martin
- Department of Nutrition, University of California at Davis, 1 Shields Ave, Davis, CA 95616, USA.
- USDA-ARS, Western Human Nutrition Research Center, 430 West Health Sciences Drive, Davis, CA 95616, USA.
| | - Nancy L Keim
- Department of Nutrition, University of California at Davis, 1 Shields Ave, Davis, CA 95616, USA.
- USDA-ARS, Western Human Nutrition Research Center, 430 West Health Sciences Drive, Davis, CA 95616, USA.
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Geliebter A, Grillot CL, Aviram-Friedman R, Haq S, Yahav E, Hashim SA. Effects of oatmeal and corn flakes cereal breakfasts on satiety, gastric emptying, glucose, and appetite-related hormones. ANNALS OF NUTRITION AND METABOLISM 2015; 66:93-103. [PMID: 25612907 DOI: 10.1159/000365933] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/26/2014] [Accepted: 07/03/2014] [Indexed: 11/19/2022]
Abstract
OBJECTIVE The extent to which different types of breakfasts affect appetite and food intake is unclear. To assess the satiety effects of a high-fiber cereal, we compared oatmeal, isocaloric corn flakes, and water. SUBJECTS/METHODS Thirty-six subjects (18 lean, 18 overweight) were assigned to three conditions in a randomized sequence on different days. Ratings of hunger and fullness were obtained concurrently with blood samples for measuring concentrations of glucose, insulin, glucagon, leptin, and acetaminophen (gastric emptying tracer). Appetite was assessed by calculating the area under the curve (AUC) for fullness and hunger, and by measuring food intake of an ad libitum lunch meal at 180 min. RESULTS Lunch meal intake was lowest after consuming oatmeal (p < 0.00001), which was lower for overweight subjects than lean subjects (p = 0.007). Fullness AUC was greatest (p = 0.00001), and hunger AUC lowest (p < 0.001) after consuming oatmeal. At 180 min, blood glucose was lowest after the corn flakes (p = 0.0001). Insulin AUC was greater for both cereals than water (p < 0.00001). Leptin AUC and glucagon AUC values did not differ between conditions. Acetaminophen concentrations peaked latest after consuming oatmeal (p = 0.046), reflecting slower gastric emptying. CONCLUSIONS Satiety was greater and ad libitum test meal intake lower after consuming oatmeal than after corn flakes, especially in the overweight subjects.
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Affiliation(s)
- Allan Geliebter
- New York Nutrition Obesity Research Center, St. Luke's Hospital, and Department of Psychiatry, Columbia University Medical Center, New York, N.Y., USA
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Clegg ME, Thondre PS. Molecular weight of barley β-glucan does not influence satiety or energy intake in healthy male subjects. Appetite 2014; 83:167-172. [DOI: 10.1016/j.appet.2014.08.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2014] [Revised: 07/28/2014] [Accepted: 08/03/2014] [Indexed: 12/30/2022]
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Abstract
Purpose
– The purpose of this paper is to evaluate the latest mounting evidence reporting associations between the important role of whole grains and fibre in lowering the risk of chronic diseases and health.
Design/methodology/approach
– A general systematic review was conducted to locate and summarise up-to-date published studies within the field. A Medline search identified human-controlled trials and observational studies published in the past five years.
Findings
– A total of 49 studies were identified. In observational studies, higher intakes of whole grain and dietary fibre were associated with a significantly lower risk of cardiovascular disease, diabetes, abdominal adiposity and certain cancers. This was further supported by human intervention trials, which reported benefits for appetite control, blood lipid levels, glycaemic control, digestive health and secondary cancer prevention. Mechanisms may relate to the micronutrients and phytonutrients present in high fibre foods.
Practical implications
– Practical advice is needed to help people identify foods rich in whole grains, e.g. breakfast cereals. UK fibre recommendations should be aligned with European guidelines and food labelling regulations, and a whole grain dietary recommendation, e.g. similar to the US guideline of three portions a day, could be introduced. Government and industry should play a role in communicating dietary fibre guidelines and the health benefits associated with whole grain and fibre, particularly insoluble fibre.
Originality/value
– This paper develops knowledge about whole grains, health and the importance of establishing whole-grain dietary recommendations.
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Abstract
BACKGROUND Evidence from epidemiological studies suggests that higher whole grain intake is associated with improvements in body weight measures. Evidence from randomized controlled intervention studies is controversial. OBJECTIVE To assess the scientific evidence, using a descriptive systematic approach, related to the relationship/effects of whole grain on weight management. METHODS Medicine Medical Subject Headings (MeSH) were used to search in Medline and Scopus, dating from 1980 to July 2013. Subsequently, 2 researchers assessed independently the resulting abstracts, using hierarchically targeted selection criteria. RESULTS A moderate body of evidence from epidemiological studies consistently demonstrates that a higher intake of whole grains is associated with lower body weight, BMI, waist circumference, abdominal adiposity, and weight gain. The evidence from intervention studies is, in comparison, limited and less consistent. Current evidence fails to clearly demonstrate that whole grain intake can contribute to weight loss independent of hypocaloric diets. The lack of consistency in intervention studies may partly be explained by heterogeneity in study duration, types and amounts of whole grain foods included, population, and sample sizes. CONCLUSIONS Future epidemiological and intervention studies are needed to address the limitations observed in the current body of evidence, importantly using a consistent definition of whole grain foods, and the amount of whole grains consumed. Furthermore, studies need to be conducted on diets that potentially include single grains.
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Barley grain non-starch polysaccharides with malting and nutritional significance. KVASNY PRUMYSL 2014. [DOI: 10.18832/kp2014025] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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β-Glucan and dark chocolate: a randomized crossover study on short-term satiety and energy intake. Nutrients 2014; 6:3863-77. [PMID: 25251294 PMCID: PMC4179192 DOI: 10.3390/nu6093863] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2014] [Revised: 07/31/2014] [Accepted: 09/05/2014] [Indexed: 12/12/2022] Open
Abstract
Aim: The aims of this study were to adapt a traditional recipe into a healthier form by adding 3 g of oat β-glucan, substituting milk chocolate to dark chocolate with 70% cocoa, and to examine the effect of these alterations on short-term satiety and energy intake. Materials and Methods: Study subjects (n = 25) were tested in a randomized, crossover design with four products closely matched for energy content. Four different versions of a traditional recipe including milk chocolate-control (CON), oat β-glucan (B-GLU), dark chocolate (DARK) or oat β-glucan and dark chocolate (B-GLU + DARK) were given to subjects on different test days. After subjects were asked to report visual analog scale (VAS) scores on sensory outcomes and related satiety for four hours ad libitum, lunch was served and energy intake of individuals was measured. Results: VAS scores indicated that none of the test foods exerted an improved effect on satiety feelings. However, energy intake of individuals during ad libitum lunch was significantly lower in dark chocolate groups (CON: 849.46 ± 47.45 kcal versus DARK: 677.69 ± 48.45 kcal and B-GLU + DARK: 691.08 ± 47.45 kcal, p = 0.014). Conclusion: The study demonstrated that substituting dark chocolate for milk chocolate is more effective in inducing satiety during subsequent food intake in healthy subjects.
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Rebello CJ, Greenway FL, Finley JW. Whole grains and pulses: a comparison of the nutritional and health benefits. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:7029-7049. [PMID: 24992700 DOI: 10.1021/jf500932z] [Citation(s) in RCA: 137] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Nutrition plays an important role in the prevention and management of disease. Whole grain cereals contain a host of nutrients and bioactive substances that have health-promoting effects. Epidemiological evidence shows a consistent inverse association between whole grain intake and the risk of chronic disease. Despite a concerted effort by scientists, educators, and policy makers to promote the consumption of whole grains, it remains dismally short of the recommended intakes. Pulses (dried beans and peas) differ from whole grains in their structural and physicochemical properties and have varying amounts of fiber, resistant starch, vitamins, minerals, and other bioactive components; nevertheless, these food groups complement each other. Observational as well as intervention trials show that pulse consumption has beneficial effects on the prevention and management of chronic disease. The nutritional and phytochemical components of pulses coupled with those of whole grains suggest a potential synergistic effect that could provide significant health benefits.
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Affiliation(s)
- Candida J Rebello
- School of Nutrition and Food Sciences, Louisiana State University , Baton Rouge, Louisiana 70803, United States
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Rebello CJ, Chu YF, Johnson WD, Martin CK, Han H, Bordenave N, Shi Y, O'Shea M, Greenway FL. The role of meal viscosity and oat β-glucan characteristics in human appetite control: a randomized crossover trial. Nutr J 2014; 13:49. [PMID: 24884934 PMCID: PMC4052334 DOI: 10.1186/1475-2891-13-49] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2014] [Accepted: 05/22/2014] [Indexed: 11/30/2022] Open
Abstract
Background Foods that enhance satiety can help consumers to resist environmental cues to eat, and improve the nutritional quality of their diets. Viscosity generated by oat β-glucan, influences gastrointestinal mechanisms that mediate satiety. Differences in the source, processing treatments, and interactions with other constituents in the food matrix affect the amount, solubility, molecular weight, and structure of the β-glucan in products, which in turn influences the viscosity. This study examined the effect of two types of oatmeal and an oat-based ready-to-eat breakfast cereal (RTEC) on appetite, and assessed differences in meal viscosity and β-glucan characteristics among the cereals. Methods Forty-eight individuals were enrolled in a randomized crossover trial. Subjects consumed isocaloric breakfast meals containing instant oatmeal (IO), old-fashioned oatmeal (SO) or RTEC in random order at least a week apart. Each breakfast meal contained 218 kcal (150 kcal cereal, and 68 kcal milk) Visual analogue scales measuring appetite were completed before breakfast, and over four hours, following the meal. Starch digestion kinetics, meal viscosities, and β-glucan characteristics for each meal were determined. Appetite responses were analyzed by area under the curve. Mixed models were used to analyze response changes over time. Results IO increased fullness (p = 0.04), suppressed desire to eat (p = 0.01) and reduced prospective intake (p < 0.01) more than the RTEC over four hours, and consistently at the 60 minute time-point. SO reduced prospective intake (p = 0.04) more than the RTEC. Hunger scores were not significantly different except that IO reduced hunger more than the RTEC at the 60 minute time-point. IO and SO had higher β-glucan content, molecular weight, gastric viscosity, and larger hydration spheres than the RTEC, and IO had greater viscosity after oral and initial gastric digestion (initial viscosity) than the RTEC. Conclusion IO and SO improved appetite control over four hours compared to RTEC. Initial viscosity of oatmeal may be especially important for reducing appetite.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Frank L Greenway
- Pennington Biomedical Research Center, Louisiana State University System, 6400 Perkins Road, Baton Rouge, LA 70808, USA.
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Dodevska MS, Djordjevic BI, Sobajic SS, Miletic ID, Djordjevic PB, Dimitrijevic-Sreckovic VS. Characterisation of dietary fibre components in cereals and legumes used in Serbian diet. Food Chem 2013; 141:1624-9. [DOI: 10.1016/j.foodchem.2013.05.078] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2012] [Revised: 11/27/2012] [Accepted: 05/02/2013] [Indexed: 12/20/2022]
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Ingle NM, Ojha NK, Kumar A. Clinical study to evaluate the Brinhaniya effect of Vidarikandadi Yog to enhance the sport performance in children. J Ayurveda Integr Med 2013; 4:171-5. [PMID: 24250147 PMCID: PMC3821192 DOI: 10.4103/0975-9476.118709] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2013] [Revised: 06/01/2013] [Accepted: 06/03/2013] [Indexed: 11/23/2022] Open
Abstract
Background: Sport science studies applications of scientific principles and techniques with the aim of improving sports performance. Objective: Present research work was carried out with the aim to enhance the sport performance of children. Materials and Methods: Randomized double blind placebo controlled study was conducted in children involved in sports to assess the efficacy of trial drug “Vidarikandadi Yog”. Total of 72 healthy students were selected for the study after screening 412 students. Out of them, 60 students completed the study. The students were randomly divided into two groups. Group A (Vidarikandadi Yog) comprising of 38 and Group B (placebo) of 34 students. The trial drug “Vidarikandadi Yog” was given in the dose of 200 mg/kg/day in two divided doses for 2 months with milk and follow up was conducted fortnightly. Results: The study revealed the statistically significant results for weight and chest circumference, whereas highly significant results were obtained for muscular strength and endurance assessment parameters (Push-up Test, Sit-up Test, and Hand Grip Strength Test). Change in Ruler Drop Test was not significant. Results were significant for cardio-respiratory parameters (Resting Heart Rate, Resting Respiratory Rate, and Harvard Step Test). Conclusion: Vidarikandadi Yog is a potential drug for enhancing the sport performance due to its Brinhaneeya effect.
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Rebello CJ, Johnson WD, Martin CK, Xie W, O’Shea M, Kurilich A, Bordenave N, Andler S, Klinken BJWV, Chu YF, Greenway FL. Acute Effect of Oatmeal on Subjective Measures of Appetite and Satiety Compared to a Ready-to-Eat Breakfast Cereal: A Randomized Crossover Trial. J Am Coll Nutr 2013; 32:272-9. [DOI: 10.1080/07315724.2013.816614] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Clark MJ, Slavin JL. The Effect of Fiber on Satiety and Food Intake: A Systematic Review. J Am Coll Nutr 2013; 32:200-11. [DOI: 10.1080/07315724.2013.791194] [Citation(s) in RCA: 177] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Rebello CJ, Liu AG, Greenway FL, Dhurandhar NV. Dietary strategies to increase satiety. ADVANCES IN FOOD AND NUTRITION RESEARCH 2013; 69:105-82. [PMID: 23522796 DOI: 10.1016/b978-0-12-410540-9.00003-x] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Obesity has a multifactorial etiology. Although obesity is widespread and associated with serious health hazards, its effective prevention and treatment have been challenging. Among the currently available treatment approaches, lifestyle modification to induce a negative energy balance holds a particularly larger appeal due to its wider reach and relative safety. However, long-term compliance with dietary modifications to reduce energy intake is not effective for the majority. The role of many individual nutrients, foods, and food groups in inducing satiety has been extensively studied. Based on this evidence, we have developed sample weight-loss meal plans that include multiple satiating foods, which may collectively augment the satiating properties of a meal. Compared to a typical American diet, these meal plans are considerably lower in energy density and probably more satiating. A diet that exploits the satiating properties of multiple foods may help increase long-term dietary compliance and consequentially enhance weight loss.
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Affiliation(s)
- Candida J Rebello
- Pennington Biomedical Research Center, Louisiana State University System, Baton Rouge, LA, USA
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Rasoamanana R, Chaumontet C, Nadkarni N, Tomé D, Fromentin G, Darcel N. Dietary fibers solubilized in water or an oil emulsion induce satiation through CCK-mediated vagal signaling in mice. J Nutr 2012; 142:2033-9. [PMID: 23054308 DOI: 10.3945/jn.112.159848] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
This study focused on the fate of the satiating potency of dietary fibers when solubilized in a fat-containing medium. Fourteen percent of either guar gum (GG) or fructo-oligosaccharide (FOS) or a mixture of the 2 (GG-FOS, 5% GG and 9% FOS) were solubilized in water or an oil emulsion (18-21% rapeseed oil in water, v:v) and administered by gavage to mice before their food intake was monitored. When compared with water (control), only GG-FOS solubilized in water or in the oil emulsion reduced daily energy intake by 21.1 and 14.1%, respectively. To further describe this effect, the meal pattern was characterized and showed that GG-FOS increased satiation without affecting satiety by diminishing the size and duration of meals for up to 9 h after administration independently of the solubilization medium. The peripheral blockade of gut peptide receptors showed that these effects were dependent on the peripheral signaling of cholecystokinin but not of glucagon-like peptide 1, suggesting that anorectic signals emerge from the upper intestine rather than from distal segments. Measurements of neuronal activation in the nucleus of solitary tract supported the hypothesis of vagal satiation signaling because a 3-fold increase in c-Fos protein expression was observed in that nucleus after the administration of GG-FOS, independently of the solubilization medium. Taken together, these data suggest that a mixture of GG and FOS can maintain its appetite suppressant effect in fatty media. Adding these dietary fibers to fat-containing foods might therefore be useful in managing food intake.
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Nguyen V, Cooper L, Lowndes J, Melanson K, Angelopoulos TJ, Rippe JM, Reimers K. Popcorn is more satiating than potato chips in normal-weight adults. Nutr J 2012; 11:71. [PMID: 22978828 PMCID: PMC3502142 DOI: 10.1186/1475-2891-11-71] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2012] [Accepted: 09/05/2012] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Strategies that may increase compliance to reduced energy intakes are needed to reduce the health burden of obesity. Conflicting evidence exists regarding the effects of snacking on satiety and energy intake. METHODS This study compared short-term satiety from two common snack foods, low fat popcorn or potato chips. Using a counterbalanced within-subject design, 35 normal weight non-smoking participants (17 men, 18 women) ages 20-50 years (mean age 33 ± 11, BMI 23 ± 2 kg/m²) consumed four conditions each: 200 mL of water (control), one cup (4 g, 15 kcal) popcorn, 6 cups (27 g, 100 kcal) popcorn, and one cup (28 g, 150 kcal) potato chips, each with 200 mL water. Participants rated their hunger, satisfaction, prospective consumption, and thirst on 100 mm visual analogue scales 30 minutes after commencement of snack consumption. In addition, post-snack energy intake from an ad libitum meal (amount served less amount remaining) was measured, and the test food and meal combined energy intake and energy compensation were calculated. RESULTS Participants expressed less hunger, more satisfaction, and lower estimates of prospective food consumption after six cups of popcorn compared to all other treatments (P < 0.05). Energy compensation was 220% ± 967%, 76% ± 143% and 42% ± 75% after one cup popcorn, six cups popcorn and one cup potato chips, respectively. Combined energy intake was significantly greater (P < 0.01) during the potato chips condition (803 ± 277 kcal) compared to control (716 ± 279 kcal) or popcorn conditions (698 ± 286 kcal for one cup and 739 ± 294 kcal for six cups). Combined energy intakes from both popcorn conditions were not significantly different than control (p > 0.05). CONCLUSION Popcorn exerted a stronger effect on short-term satiety than did potato chips as measured by subjective ratings and energy intake at a subsequent meal. This, combined with its relatively low calorie load, suggests that whole grain popcorn is a prudent choice for those wanting to reduce feelings of hunger while managing energy intake and ultimately, body weight.
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Affiliation(s)
- Von Nguyen
- Rippe Lifestyle Institute, 215 Celebration Place, Celebration, FL 34747, USA
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Wang ZQ, Yu Y, Zhang XH, Floyd ZE, Boudreau A, Lian K, Cefalu WT. Comparing the effects of nano-sized sugarcane fiber with cellulose and psyllium on hepatic cellular signaling in mice. Int J Nanomedicine 2012; 7:2999-3012. [PMID: 22787396 PMCID: PMC3390996 DOI: 10.2147/ijn.s30887] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
Abstract
AIM To compare the effects of dietary fibers on hepatic cellular signaling in mice. METHODS Mice were randomly divided into four groups (n = 9/group): high-fat diet (HFD) control, cellulose, psyllium, and sugarcane fiber (SCF) groups. All mice were fed a HFD with or without 10% dietary fiber (w/w) for 12 weeks. Body weight, food intake, fasting glucose, and fasting insulin levels were measured. At the end of the study, hepatic fibroblast growth factor (FGF) 21, AMP-activated protein kinase (AMPK) and insulin signaling protein content were determined. RESULTS Hepatic FGF21 content was significantly lowered, but βKlotho, fibroblast growth factor receptor 1, fibroblast growth factor receptor 3, and peroxisome proliferator-activated receptor alpha proteins were significantly increased in the SCF group compared with those in the HFD group (P < 0.01). SCF supplementation also significantly enhanced insulin and AMPK signaling, as well as decreased hepatic triglyceride and cholesterol in comparison with the HFD mice. The study has shown that dietary fiber, especially SCF, significantly attenuates lipid accumulation in the liver by enhancing hepatic FGF21, insulin, and AMPK signaling in mice fed a HFD. CONCLUSION This study suggests that the modulation of gastrointestinal factors by dietary fibers may play a key role in both enhancing hepatic multiple cellular signaling and reducing lipid accumulation.
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Affiliation(s)
- Zhong Q Wang
- Nutrition and Diabetes Research Laboratory, Pennington Biomedical Research Center, Louisiana State University System, Baton Rouge, LA 70808, USA.
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Touyarou P, Sulmont-Rossé C, Gagnaire A, Issanchou S, Brondel L. Monotonous consumption of fibre-enriched bread at breakfast increases satiety and influences subsequent food intake. Appetite 2012; 58:575-81. [DOI: 10.1016/j.appet.2011.11.026] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2011] [Revised: 11/03/2011] [Accepted: 11/25/2011] [Indexed: 11/26/2022]
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Association between dietary carbohydrate, glycemic index, glycemic load, and the prevalence of obesity in Korean men and women. Nutr Res 2012; 32:153-9. [DOI: 10.1016/j.nutres.2011.12.009] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2011] [Revised: 12/12/2011] [Accepted: 12/19/2011] [Indexed: 11/19/2022]
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Beta glucan: health benefits in obesity and metabolic syndrome. J Nutr Metab 2011; 2012:851362. [PMID: 22187640 PMCID: PMC3236515 DOI: 10.1155/2012/851362] [Citation(s) in RCA: 206] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2011] [Accepted: 10/27/2011] [Indexed: 12/27/2022] Open
Abstract
Despite the lack of international agreement regarding the definition and classification of fiber, there is established evidence on the role of dietary fibers in obesity and metabolic syndrome. Beta glucan (β-glucan) is a soluble fiber readily available from oat and barley grains that has been gaining interest due to its multiple functional and bioactive properties. Its beneficial role in insulin resistance, dyslipidemia, hypertension, and obesity is being continuously documented. The fermentability of β-glucans and their ability to form highly viscous solutions in the human gut may constitute the basis of their health benefits. Consequently, the applicability of β-glucan as a food ingredient is being widely considered with the dual purposes of increasing the fiber content of food products and enhancing their health properties. Therefore, this paper explores the role of β-glucans in the prevention and treatment of characteristics of the metabolic syndrome, their underlying mechanisms of action, and their potential in food applications.
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Abstract
The interest in barley as a food is increasing worldwide because of its high dietary fibre (DF) content and low glycaemic index (GI). DF in cereals may prove beneficial in improving blood glucose response in the long term. However, a dose-dependent effect of insoluble fibre on reducing postprandial blood glucose levels is yet to be proven. The objective of the present study was to determine the glycaemic response to two barley porridges prepared from whole barley grains varying in fibre content. In two separate non-blind randomised crossover trials, ten human subjects consumed barley porridge with 16 g/100 g and 10 g/100 g fibre content provided in different serving sizes (equivalent to 25 and 50 g available carbohydrate). The glycaemic response to both barley porridges was significantly lower than the reference glucose (P < 0·05). There was no significant difference between the glucose areas under the curve or GI for the two barley porridges. We concluded that irrespective of the difference in total fibre content or serving size of barley porridges, their GI values did not differ significantly.
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Jonnalagadda SS, Harnack L, Hai Liu R, McKeown N, Seal C, Liu S, Fahey GC. Putting the whole grain puzzle together: health benefits associated with whole grains--summary of American Society for Nutrition 2010 Satellite Symposium. J Nutr 2011; 141:1011S-22S. [PMID: 21451131 PMCID: PMC3078018 DOI: 10.3945/jn.110.132944] [Citation(s) in RCA: 181] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
The symposium "Putting the Whole Grain Puzzle Together: Health Benefits Associated with Whole Grains" sponsored by the ASN brought together researchers to review the evidence regarding the health benefits associated with whole grains. Current scientific evidence indicates that whole grains play an important role in lowering the risk of chronic diseases, such as coronary heart disease, diabetes, and cancer, and also contribute to body weight management and gastrointestinal health. The essential macro- and micronutrients, along with the phytonutrients present in whole grains, synergistically contribute to their beneficial effects. Current evidence lends credence to the recommendations to incorporate whole grain foods into a healthy diet and lifestyle program. The symposium also highlighted the need for further research to examine the role of whole grain foods in disease prevention and management to gain a better understanding of their mechanisms of action.
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Affiliation(s)
- Satya S. Jonnalagadda
- General Mills Bell Institute of Health and Nutrition, Golden Valley, MN, 55427,To whom correspondence should be addressed. E-mail:
| | - Lisa Harnack
- Division of Epidemiology and Community Health, School of Public Health, University of Minnesota, Minneapolis, MN 55454
| | - Rui Hai Liu
- Department of Food Science, Cornell University, Ithaca, NY 14853
| | - Nicola McKeown
- Nutrition Epidemiology Program, Jean Mayer USDA HNRCA at Tufts University, Boston, MA 02111
| | - Chris Seal
- Human Nutrition Research Centre, New Castle University, Newcastle upon Tyne, NE17RU UK
| | - Simin Liu
- Program on Genomics and Nutrition, University of California, Los Angeles, CA, 90095
| | - George C. Fahey
- Department of Animal Sciences, University of Illinois, Urbana, IL 61801
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Abstract
The rising prevalence of obesity, not only in adults but also in children and adolescents, is one of the most important public health problems in developed and developing countries. As one possible way to tackle obesity, a great interest has been stimulated in understanding the relationship between different types of dietary carbohydrate and appetite regulation, body weight and body composition. The present article reviews the conclusions from recent reviews and meta-analyses on the effects of different starches and sugars on body weight management and metabolic disturbances, and provides an update of the most recent studies on this topic. From the literature reviewed in this paper, potential beneficial effects of intake of starchy foods, especially those containing slowly-digestible and resistant starches, and potential detrimental effects of high intakes of fructose become apparent. This supports the intake of whole grains, legumes and vegetables, which contain more appropriate sources of carbohydrates associated with reduced risk of cardiovascular and other chronic diseases, rather than foods rich in sugars, especially in the form of sugar-sweetened beverages.
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Vitaglione P, Lumaga RB, Montagnese C, Messia MC, Marconi E, Scalfi L. Satiating effect of a barley beta-glucan-enriched snack. J Am Coll Nutr 2010; 29:113-21. [PMID: 20679146 DOI: 10.1080/07315724.2010.10719824] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
OBJECTIVE Increasing viscous dietary fiber in snacks may have several nutritional advantages, especially for adolescents. Having a snack that may exert direct health benefits and that may, at the same time, contribute to the voluntary reduction of energy intake through modulation of appetite may be a useful dietary strategy for energy control in adolescence. In this short-term study, a new type of biscuit containing 5.2% barley beta-glucan was produced and its effect on appetite moods and food intake was investigated. METHODS Twenty healthy adolescents were selected and randomly assigned to receive, as a midmorning snack, a 628 kJ (SP) or 1884 kJ (LP) preload of barley beta-glucan-enriched (BB) or control (CB) biscuits. Appetite ratings before and within 2 hours following the snack, as well as the energy intake at lunch, were recorded. RESULTS For all sensations, a peak at 15 minutes post-snack and a subsequent return to baseline value were shown. A decrease of the area under the curve (AUC) of the desire to eat and an increase of the AUC of fullness and satiety were recorded with SP-BB compared to SP-CB. The energy intake recorded at the lunch test was always significantly lower than that at the control lunch only in females (3048 kJ vs. 3890 kJ) independently from the type of snack consumed. Total energy intake significantly correlated with preload values both in females and in males, but not with the type of biscuit. Nutritional composition of meals consumed ad libitum did not vary significantly from those with different preloads. CONCLUSIONS The BB, consumed as a midmorning snack, although able to influence appetite ratings, did not modify food intake in a short time period.
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Affiliation(s)
- Paola Vitaglione
- Department of Food Science, University of Naples, via Università 100, 80055, Portici (NA), Italy.
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Solah VA, Kerr DA, Adikara CD, Meng X, Binns CW, Zhu K, Devine A, Prince RL. Differences in satiety effects of alginate- and whey protein-based foods. Appetite 2010; 54:485-91. [DOI: 10.1016/j.appet.2010.01.019] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2009] [Revised: 12/29/2009] [Accepted: 01/30/2010] [Indexed: 10/19/2022]
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Seal CJ, Brownlee IA. Whole Grains and Health, Evidence from Observational and Intervention Studies. Cereal Chem 2010. [DOI: 10.1094/cchem-87-2-0167] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Chris J. Seal
- Human Nutrition Research Centre, School of Agriculture, Food & Rural Development, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
- Corresponding author. Phone: +44-191-222-7650. Fax: +4-191-222-6720. E-mail:
| | - Iain A. Brownlee
- Human Nutrition Research Centre, School of Agriculture, Food & Rural Development, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
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