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Jurkaninová L, Dvořáček V, Gregusová V, Havrlentová M. Cereal β-d-Glucans in Food Processing Applications and Nanotechnology Research. Foods 2024; 13:500. [PMID: 38338635 PMCID: PMC10855322 DOI: 10.3390/foods13030500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 01/21/2024] [Accepted: 01/29/2024] [Indexed: 02/12/2024] Open
Abstract
Cereal (1,3)(1,4)-β-d-glucans, known as β-d-glucans, are cell wall polysaccharides observed in selected plants of grasses, and oats and barley are their good natural sources. Thanks to their physicochemical properties β-d-glucans have therapeutic and nutritional potential and a specific place for their functional characteristics in diverse food formulations. They can function as thickeners, stabilizers, emulsifiers, and textural and gelation agents in beverages, bakery, meat, and extruded products. The objective of this review is to describe the primary procedures for the production of β-d-glucans from cereal grains, to define the processing factors influencing their properties, and to summarize their current use in the production of novel cereal-based foods. Additionally, the study delves into the utilization of β-d-glucans in the rapidly evolving field of nanotechnology, exploring potential applications within this technological realm.
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Affiliation(s)
- Lucie Jurkaninová
- Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Kamýcká 129, 165 00 Praha, Czech Republic;
| | - Václav Dvořáček
- Crop Research Institute, Drnovská 507, 161 06 Prague, Czech Republic;
| | - Veronika Gregusová
- Department of Biotechnology, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Námestie J. Herdu 2, 917 01 Trnava, Slovakia;
| | - Michaela Havrlentová
- Department of Biotechnology, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Námestie J. Herdu 2, 917 01 Trnava, Slovakia;
- National Agricultural and Food Center—Research Institute of Plant Production, Bratislavská Cesta 122, 921 68 Piešťany, Slovakia
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2
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Chen L, Avendano EA, Valdes-Valderrama A, Lan JL, Tye D, Morin RA, Staffier KA, McKeown NM, Nirmala N. Physiologic Effects of Isolated or Synthetic Dietary Fiber in Children: A Scoping Review. Curr Dev Nutr 2024; 8:102074. [PMID: 38328774 PMCID: PMC10847057 DOI: 10.1016/j.cdnut.2023.102074] [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: 10/31/2023] [Revised: 12/20/2023] [Accepted: 12/22/2023] [Indexed: 02/09/2024] Open
Abstract
Background Fiber is an integral part of a healthy diet. Studies have shown that the fiber intake in children is below adequate amounts, leading to adverse health outcomes. Objectives This study aimed to perform a scoping review to assess the available evidence for the impact of isolated and synthetic dietary fiber on children's health outcomes. Methods A systematic literature search was conducted in Ovid Medline, Ovid Global Health, Embase, and Cochrane Library via Wiley to identify randomized controlled trials (RCTs) in healthy children aged 1-18 y at baseline who consumed added, isolated, or synthetic dietary fiber. The outcomes of interest were categorized based on the Food and Drug Administration's guidance for industry on nondigestible carbohydrates and the Vahouny Fiber Symposium criteria, which included reduced fasting blood, glucose, total and/or LDL cholesterol concentrations, attenuation of postprandial glycemia/insulinemia, increased fecal bulk/laxation, reduced transit time, weight loss/reduction in adiposity, reduced energy intake from food consumption, increased satiety, bone health/enhanced mineral absorption, and blood pressure. We also cataloged additional reported outcomes. Results Of 3837 randomized controlled parallel or crossover trials screened at the abstract level, 160 were eligible for full-text review, and 32 included for data extraction. This scoping review presents analysis of data from 32 RCTs in children who were healthy, overweight/obese or had mild hypercholesterolemia. Inulin-type fructans (41%) and psyllium (22%) were the most frequently administered fiber types, with weight/adiposity, markers of lipid metabolism (41%), and bone-related markers (38%) being the most frequently reported health outcomes. Only a few RCTs have investigated the effects of laxation (9%), and none specifically studied the impact of fiber on reducing postprandial glycemia/insulinemia. Conclusions This scoping review demonstrates sufficient evidence for conducting systematic reviews and meta-analyses for several outcomes. Evidence gaps remain on the impact of isolated fibers on outcomes such as laxation, colonic transit time, and postprandial glycemia/insulinemia in children.
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Affiliation(s)
- Linfei Chen
- Tufts University School of Medicine, Boston, MA, United States
| | - Esther A Avendano
- Institute for Clinical Research and Health Policy Studies, Center for Clinical Evidence Synthesis, Tufts Medical Center, Boston, MA, United States
| | | | - Jessie L Lan
- Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, United States
| | - Dominique Tye
- Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, United States
| | - Rebecca A Morin
- Hirsh Health Sciences Library, Tufts University, Boston, MA, United States
| | - Kara A Staffier
- American College of Life Style Medicine, Chesterfield, MO, United States
| | - Nicola M McKeown
- Department of Health Sciences, Sargent College of Health and Rehabilitation Sciences, Boston University, Boston, MA, United States
| | - Nanguneri Nirmala
- Institute for Clinical Research and Health Policy Studies, Center for Clinical Evidence Synthesis, Tufts Medical Center, Boston, MA, United States
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3
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Lante A, Canazza E, Tessari P. Beta-Glucans of Cereals: Functional and Technological Properties. Nutrients 2023; 15:2124. [PMID: 37432266 DOI: 10.3390/nu15092124] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 04/22/2023] [Accepted: 04/25/2023] [Indexed: 07/12/2023] Open
Abstract
β-glucans are a polymeric dietary fiber characterized by β-(1,3) and β-(1,4) glycosidic bonds between glucose monomers. They are often used as thickeners, stabilizers, and fat substitutes in foods. The functional and technological quality of β-glucans is attributed to their origin/source, molecular weight, and structural properties. In particular, physical treatments such as drying, cooking, freezing, and refrigeration influence their molecular, morphological, and rheological characteristics. In addition to their useful technical qualities, β-glucans are recognized for their numerous beneficial impacts on human health. For this reason, the European Food Safety Authority (EFSA) has provided a positive opinion on health claims such as cholesterol lowering and hypoglycemic properties relating to oats and barley β-glucans. This paper provides insight into the properties of β-glucans and different treatments affecting their characteristics and then reviews the latest research on β-glucans as a functional ingredient for people with type 2 diabetes mellitus (T2DM).
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Affiliation(s)
- Anna Lante
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università, 16, 35020 Padova, Italy
| | - Elisa Canazza
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università, 16, 35020 Padova, Italy
| | - Paolo Tessari
- Department of Medicine (DIMED), University of Padova, 35128 Padova, Italy
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4
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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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5
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Caferoglu Z, Aytekin Sahin G, Gonulalan Z, Hatipoglu N. Effects of whole-grain barley and oat β-glucans on postprandial glycemia and appetite: a randomized controlled crossover trial. Food Funct 2022; 13:10225-10234. [PMID: 36124913 DOI: 10.1039/d2fo01717b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aimed to determine the postprandial effects of barley bread (BB) and oat bread (OB), grain sources of β-glucans, on glycaemia and appetite by comparison with white bread (WB) and whole-wheat bread (WWB). This randomized controlled crossover trial included 20 healthy individuals (10 males and 10 females) who consumed WB, WWB, BB, and OB with a standard breakfast followed by an ad libitum lunch. Postprandial glucose and appetite responses were quantified as the incremental area under the curve (iAUC). Although the iAUC for glycaemic response was lower by 23.7%, 29.9%, and 27.9% after the consumption of BB, OB, and WWB compared with WB (p = 0.023), no differences were observed between BB, OB, and WWB (p > 0.05). BB had a lower iAUC for appetite sensation by 21.5%, 23.9%, and 55.7% compared with WB, WWB, and OB (p = 0.005). OB had no effect on appetite and was also less palatable than BB. Subsequent food intakes were similar after the consumption of all test breads (p > 0.05). The encouragement of healthier bread formulations that can beneficially modulate postprandial glycemia and appetite may contribute to the promotion of public health. This trial was registered at ClinicalTrials.gov as NCT04749498.
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Affiliation(s)
- Zeynep Caferoglu
- Erciyes University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Kayseri, Turkey.
| | - Gizem Aytekin Sahin
- Erciyes University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Kayseri, Turkey. .,Nuh Naci Yazgan University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Kayseri, Turkey
| | - Zafer Gonulalan
- Erciyes University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Kayseri, Turkey
| | - Nihal Hatipoglu
- Erciyes University, Faculty of Medicine, Department of Internal Medical Sciences, Kayseri, Turkey
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6
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Biotechnological Addition of β-Glucans from Cereals, Mushrooms and Yeasts in Foods and Animal Feed. Processes (Basel) 2021. [DOI: 10.3390/pr9111889] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
Varied cereal plants including, mushrooms, yeast, bacteria and algae are important sources of β-glucans, and many extraction procedures have been used in order to recover these valuable naturally occurring polysaccharides. The rheological and molecular properties of β-glucans can be utilized to be incorporated into various foods and to offer properties extremely beneficial to human health. Their functional effects are mainly determined by their molecular and structural characteristics. Consumption of foods fortified and enriched with β-glucans can contribute to the treatment of certain chronic diseases. Reduced cholesterol, cardiovascular and diabetic risk and moderate glycemic response of foods have been recorded with the consumption of these biologically active compounds. In addition, β-glucans are characterized by anti-cancer, antioxidant, anti-inflammatory and antiviral activities. As β-glucans interact with the foods in which they are incorporated, this review aims to discuss recent applications with quality and nutritional results of β-glucans incorporation with foods such as beverages, dairy, bakery, meat and pasta products, as well as their addition in animal feeds and their uses in other fields such as medicine.
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Abstract
Cereal β-glucan is a type of valuable dietary fiber that mainly exists in the aleurone, subaleurone, and endosperm of some cereal grains. β-Glucan is acknowledged as a functional food ingredient owing to its multiple health benefits, including the prevention of diabetes, reduction in the incidence of cardiovascular disease, antitumor effects, antioxidant activities, and immunostimulation. It is well documented that cellulose synthase-like CslF/H/J genes encode synthases responsible for β-glucan biosynthesis in cereal grains. Recently, β-glucan has been widely applied as an emulsion stabilizer, thickening agent, fat substitute, and bioactive ingredient in the food industry due to its water solubility, viscosity, gelation property, and health benefits. Therefore, the present paper aims to review the molecular characteristics, synthase gene family, and food application of cereal β-glucan in recent years.
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8
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Schmidt M. Cereal beta-glucans: an underutilized health endorsing food ingredient. Crit Rev Food Sci Nutr 2020; 62:3281-3300. [DOI: 10.1080/10408398.2020.1864619] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Marcus Schmidt
- Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Detmold, Germany
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9
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Effects of biscuit fortified with whey protein isolate and wheat bran on weight loss, energy intake, appetite score, and appetite regulating hormones among overweight or obese adults. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103743] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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10
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Ullah S, Khalil AA, Shaukat F, Song Y. Sources, Extraction and Biomedical Properties of Polysaccharides. Foods 2019; 8:E304. [PMID: 31374889 PMCID: PMC6723881 DOI: 10.3390/foods8080304] [Citation(s) in RCA: 80] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 07/27/2019] [Accepted: 07/28/2019] [Indexed: 12/14/2022] Open
Abstract
In the recent era, bioactive compounds from plants have received great attention because of their vital health-related activities, such as antimicrobial activity, antioxidant activity, anticoagulant activity, anti-diabetic activity, UV protection, antiviral activity, hypoglycemia, etc. Previous studies have already shown that polysaccharides found in plants are not likely to be toxic. Based on these inspirational comments, most research focused on the isolation, identification, and bioactivities of polysaccharides. A large number of biologically active polysaccharides have been isolated with varying structural and biological activities. In this review, a comprehensive summary is provided of the recent developments in the physical and chemical properties as well as biological activities of polysaccharides from a number of important natural sources, such as wheat bran, orange peel, barely, fungi, algae, lichen, etc. This review also focused on biomedical applications of polysaccharides. The contents presented in this review will be useful as a reference for future research as well as for the extraction and application of these bioactive polysaccharides as a therapeutic agent.
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Affiliation(s)
- Samee Ullah
- Colin Ratledge Center for Microbial Lipids, Center for Functional Foods and Health, School of Agriculture Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore 54000, Pakistan
| | - Anees Ahmed Khalil
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore 54000, Pakistan
| | - Faryal Shaukat
- Colin Ratledge Center for Microbial Lipids, Center for Functional Foods and Health, School of Agriculture Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Yuanda Song
- Colin Ratledge Center for Microbial Lipids, Center for Functional Foods and Health, School of Agriculture Engineering and Food Science, Shandong University of Technology, Zibo 255049, China.
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11
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Virgilio N, De Donno R, Bandini E, Napolitano A, Fogliano V, Vitaglione P. Milk protein enriched beverage reduces post-exercise energy intakes in women with higher levels of cognitive dietary restraint. Food Res Int 2019; 118:58-64. [PMID: 30898353 DOI: 10.1016/j.foodres.2017.11.055] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2017] [Revised: 11/11/2017] [Accepted: 11/20/2017] [Indexed: 10/18/2022]
Abstract
OBJECTIVE The aim of this study was to assess the satiating efficacy of milk proteins compared to carbohydrates in twenty women during post-exercise period. METHODS A milk protein-enriched beverage (MPB), and an isocaloric carbohydrate-enriched beverage (CB) containing respectively 9.3g and 0.3g of milk proteins per 100mL beverage, were developed and tested in a satiety study with 20 free-living healthy and normal weight women. The participants drank 250mL of the two beverages after an aerobic exercise session, filled daily food diaries and rated their appetite on visual analogue scale (VAS), in two days over three consecutive weeks. A psychometric evaluation of eating behaviour was obtained by three-factor eating questionnaire (TFEQ). RESULTS No differences in appetite feelings and energy intakes between MPB and CB were found in the study population. However, 9 participants were significantly less hungry (-9% vs+15%, p 0.03) and ate later (208min vs 127min, p 0.03) and less (-10% vs+8% daily energy intake, p 0.01) when they had MPB than CB. These women had a slightly higher BMI and were more restrained than the others. CONCLUSIONS Data showed that MPB compared to CB could modify daily eating habits by enhancing satiety in women with a stronger cognitive control of eating behaviour.
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Affiliation(s)
- Nicolina Virgilio
- Department of Agricultural Sciences, University of Naples "Federico II", Portici, Italy
| | - Roberta De Donno
- Research & Development, Parmalat Italia S.p.A, Collecchio, Italy
| | - Enrica Bandini
- Research & Development, Parmalat Italia S.p.A, Collecchio, Italy
| | - Aurora Napolitano
- Department of Agricultural Sciences, University of Naples "Federico II", Portici, Italy
| | - Vincenzo Fogliano
- Food Quality & Design Group, Wageningen University & Research, Wageningen, The Netherlands
| | - Paola Vitaglione
- Department of Agricultural Sciences, University of Naples "Federico II", Portici, Italy.
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12
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Microencapsulated bitter compounds (from Gentiana lutea) reduce daily energy intakes in humans. Br J Nutr 2016; 116:1841-1850. [PMID: 27829482 DOI: 10.1017/s0007114516003858] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Mounting evidence showed that bitter-tasting compounds modulate eating behaviour through bitter taste receptors in the gastrointestinal tract. This study aimed at evaluating the influence of microencapsulated bitter compounds on human appetite and energy intakes. A microencapsulated bitter ingredient (EBI) with a core of bitter Gentiana lutea root extract and a coating of ethylcellulose-stearate was developed and included in a vanilla microencapsulated bitter ingredient-enriched pudding (EBIP). The coating masked bitterness in the mouth, allowing the release of bitter secoiridoids in the gastrointestinal tract. A cross-over randomised study was performed: twenty healthy subjects consumed at breakfast EBIP (providing 100 mg of secoiridoids) or the control pudding (CP) on two different occasions. Blood samples, glycaemia and appetite ratings were collected at baseline and 30, 60, 120 and 180 min after breakfast. Gastrointestinal peptides, endocannabinoids (EC) and N-acylethanolamines (NAE) were measured in plasma samples. Energy intakes were measured at an ad libitum lunch 3 h after breakfast and over the rest of the day (post lunch) through food diaries. No significant difference in postprandial plasma responses of gastrointestinal hormones, glucose, EC and NAE and of appetite between EBIP and CP was found. However, a trend for a higher response of glucagon-like peptide-1 after EBIP than after CP was observed. EBIP determined a significant 30 % lower energy intake over the post-lunch period compared with CP. These findings were consistent with the tailored release of bitter-tasting compounds from EBIP along the gastrointestinal tract. This study demonstrated that microencapsulated bitter secoiridoids were effective in reducing daily energy intake in humans.
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13
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Njike VY, Smith TM, Shuval O, Shuval K, Edshteyn I, Kalantari V, Yaroch AL. Snack Food, Satiety, and Weight. Adv Nutr 2016; 7:866-78. [PMID: 27633103 PMCID: PMC5015032 DOI: 10.3945/an.115.009340] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
Abstract
In today's society, snacking contributes close to one-third of daily energy intake, with many snacks consisting of energy-dense and nutrient-poor foods. Choices made with regard to snacking are affected by a multitude of factors on individual, social, and environmental levels. Social norms, for example, that emphasize healthful eating are likely to increase the intake of nutrient-rich snacks. In addition, satiety, the feeling of fullness that persists after eating, is an important factor in suppressing overconsumption, which can lead to overweight and obesity. Thus, eating snacks between meals has the potential to promote satiety and suppress overconsumption at the subsequent meal. Numerous studies have explored the relation between snack foods and satiety. These studies concluded that whole foods high in protein, fiber, and whole grains (e.g., nuts, yogurt, prunes, and popcorn) enhance satiety when consumed as snacks. Other foods that are processed to include protein, fiber, or complex carbohydrates might also facilitate satiety when consumed as snacks. However, studies that examined the effects of snack foods on obesity did not always account for satiety and the dietary quality and portion size of the snacks consumed. Thus, the evidence concerning the effects of snack foods on obesity has been mixed, with a number of interventional and observational studies not finding a link between snack foods and increased weight status. Although further prospective studies are warranted to conclusively determine the effects of snack foods on obesity risk, the consumption of healthful snacks likely affects satiety and promotes appetite control, which could reduce obesity.
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Affiliation(s)
| | | | | | | | | | | | - Amy L Yaroch
- The Gretchen Swanson Center for Nutrition, Omaha, NE
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14
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Grieger JA, Wycherley TP, Johnson BJ, Golley RK. Discrete strategies to reduce intake of discretionary food choices: a scoping review. Int J Behav Nutr Phys Act 2016; 13:57. [PMID: 27151280 PMCID: PMC4858928 DOI: 10.1186/s12966-016-0380-z] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2015] [Accepted: 04/28/2016] [Indexed: 11/26/2022] Open
Abstract
On a population level, dietary improvement strategies have had limited success in preventing the surge in overweight and obesity or reducing risk factors for chronic disease. While numerous multi-component studies have examined whole-of-diet strategies, and single component (i.e. discrete) dietary intervention strategies have targeted an increase in core foods (e.g. fruits, vegetables, dairy), there is a paucity of evidence on the effectiveness of dietary intervention strategies targeting a decrease in discretionary choices. The aim of this review was to identify dietary intervention strategies that are potentially relevant to reducing intake of discretionary choices in 2–65 year olds. A scoping review was carried out to map the literature on key discrete dietary intervention strategies that are potentially applicable to reducing discretionary choices, and to identify the targeted health/nutrition effects (e.g. improve nutrient intake, decrease sugar intake, and reduce body weight) of these strategies. Studies conducted in participants aged 2–65 years and published in English by July 20, 2015, were located through electronic searches including the Cochrane Library, Medline, Embase, CINAHL, and Scopus. Three thousand two hundred and eighty three studies were identified from the search, of which 44 met the selection criteria. The dietary intervention strategies included reformulation (n = 13), substitution (n = 5), restriction/elimination (n = 9), supplementation (n = 13), and nutrition education/messages (n = 4). The key findings of the review were: restricting portion size was consistently beneficial for reducing energy intake in the acute setting; reformulating foods from higher fat to lower fat could be useful to reduce saturated fat intake; substituting discretionary choices for high fibre snacks, fruit, or low/no-calorie beverages may be an effective strategy for reducing energy intake; supplementing nutrient dense foods such as nuts and wholegrain cereals supports an improved overall diet quality; and, a combination of permissive and restrictive nutrition messages may effectively modify behavior to reduce discretionary choices intake. Longer-term, well-controlled studies are required to assess the effectiveness of the identified dietary strategies as interventions to reduce discretionary choices intake.
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Affiliation(s)
- Jessica A Grieger
- School of Pharmacy and Medical Sciences, University of South Australia, Adelaide, Australia
| | - Thomas P Wycherley
- School of Health Sciences, University of South Australia, Adelaide, Australia
| | - Brittany J Johnson
- School of Pharmacy and Medical Sciences, University of South Australia, Adelaide, Australia
| | - Rebecca K Golley
- School of Pharmacy and Medical Sciences, Sansom Institute for Health Research (Public Health Concentration), University of South Australia, Adelaide, Australia.
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15
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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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16
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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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Aoe S, Ikenaga T, Noguchi H, Kohashi C, Kakumoto K, Kohda N. Effect of cooked white rice with high β-glucan barley on appetite and energy intake in healthy Japanese subjects: a randomized controlled trial. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2014; 69:325-30. [PMID: 25139426 PMCID: PMC4555196 DOI: 10.1007/s11130-014-0437-6] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
White rice is a dominant grain-based food in Japan, but excess intake of polished rice may cause obesity. Barley is a grain-based food, similar to white rice, but it has the potential to control appetite and reduce energy intake. We investigated the effect of cooked white rice with high β-glucan barley on appetite and energy intake. The study was conducted as a randomized crossover design with twenty-one healthy Japanese women [mean ± standard deviation body mass index (BMI) 23.3 ± 0.7 kg/m(2)]. Subjects consumed a breakfast of cooked white rice with high β-glucan barley (BAR) or white rice (WR), followed by an ad libitum lunch and dinner. Energy intake was measured at the lunch and the dinner using plate waste. Subjects' perception scores on hunger, fullness, satiety, and prospective food consumption were assessed using a visual analogue scale (VAS) before and after the breakfast, lunch and dinner. BAR significantly reduced the VAS scores of hunger and prospective food consumption, and increased fullness before lunch compared to WR (P = 0.032, 0.019 and 0.038, respectively). Energy intake at lunch and the cumulative energy intake (lunch + dinner) subsequent to BAR consumption were significantly lower than WR (P = 0.035 and 0.021, respectively). BAR was able to modulate appetite and reduce energy intake. The combination of white rice with high β-glucan barley could play a beneficial role in preventing and treating obesity and other obesity-related metabolic diseases.
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Affiliation(s)
- Seiichiro Aoe
- />Department of Food Science, Faculty of Home Economics, Otsuma Women’s University, 12 Sanban-cho Chiyoda-ku, Tokyo, 102-8357 Japan
| | - Takeshi Ikenaga
- />Otsu Nutraceuticals Research Institute, Nutraceuticals Division, Otsuka Pharmaceutical Co., Ltd., 3-31-13 Saigawa, Otsu, Shiga 520-0002 Japan
| | - Hiroki Noguchi
- />Otsu Nutraceuticals Research Institute, Nutraceuticals Division, Otsuka Pharmaceutical Co., Ltd., 3-31-13 Saigawa, Otsu, Shiga 520-0002 Japan
| | - Chieko Kohashi
- />Otsu Nutraceuticals Research Institute, Nutraceuticals Division, Otsuka Pharmaceutical Co., Ltd., 3-31-13 Saigawa, Otsu, Shiga 520-0002 Japan
| | - Keiji Kakumoto
- />Tokushima Research Institute, Pharmaceuticals Division, Otsuka Pharmaceutical Co., Ltd., 463-10 Kagasuno, Kawauchi-cho, Tokushima 771-0192 Japan
| | - Noriyuki Kohda
- />Otsu Nutraceuticals Research Institute, Nutraceuticals Division, Otsuka Pharmaceutical Co., Ltd., 3-31-13 Saigawa, Otsu, Shiga 520-0002 Japan
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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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Ulbricht C. An Evidence-Based Systematic Review of Beta-Glucan by the Natural Standard Research Collaboration. J Diet Suppl 2014; 11:361-475. [DOI: 10.3109/09286586.2014.975066] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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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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Korczak R, Lindeman K, Thomas W, Slavin JL. Bran fibers and satiety in women who do not exhibit restrained eating. Appetite 2014; 80:257-63. [PMID: 24874565 DOI: 10.1016/j.appet.2014.05.025] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2014] [Revised: 05/19/2014] [Accepted: 05/22/2014] [Indexed: 01/27/2023]
Abstract
BACKGROUND Foods that are high in dietary fiber can promote satiety, but previous studies report conflicting results. OBJECTIVE The objective was to determine differences in satiety response to three conditions (10 g oat bran, 10 g barley bran and a low fiber condition) consumed at dinner and breakfast. In addition, we compared energy intake at an ad libitum lunch after consumption of the breakfast bars. DESIGN Randomized, double-blind crossover study. PARTICIPANTS/SETTING 42 normal weight women. INTERVENTION Women consumed a dinner food bar from one of the three conditions the evening before testing. On test mornings, fasted women consumed the corresponding breakfast food bar with their choice of coffee, tea or water. An ad libitum pizza lunch was served 4 hours after breakfast. PRIMARY OUTCOMES Visual analogue scales (VAS) were used to assess satiety at baseline, 15, 30, 45, 60, 90, 120, 180 and 240 minutes. Energy intake was assessed by an ad libitum pizza lunch (4 hours after breakfast) and 24-hour energy intake was measured by a food diary. STATISTICAL ANALYSES Treatments were compared using the mixed-effects linear models. Outcomes are reported as mean ± SEM. RESULTS There were no significant differences among conditions on any of the satiety scales and no significant differences among conditions in energy consumed at lunch or over 24 hours. The fiber bars were well tolerated and no significant differences were found for gastrointestinal tolerance. CONCLUSIONS Our results do not support an effect of bran fibers on satiety above a low fiber control. We acknowledge results of this study may be intricately tied to the choice of a single pizza lunch, as other ad libitum meal options could have resulted in different outcomes.
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Affiliation(s)
- Renee Korczak
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55108, USA
| | - Kaycie Lindeman
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55108, USA
| | - William Thomas
- Division of Biostatistics, School of Public Health, University of Minnesota, 420 Delaware Street S.E., Minneapolis, MN 55455, USA
| | - Joanne L Slavin
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55108, USA.
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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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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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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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Bays H, Frestedt JL, Bell M, Williams C, Kolberg L, Schmelzer W, Anderson JW. Reduced viscosity Barley β-Glucan versus placebo: a randomized controlled trial of the effects on insulin sensitivity for individuals at risk for diabetes mellitus. Nutr Metab (Lond) 2011; 8:58. [PMID: 21846371 PMCID: PMC3170576 DOI: 10.1186/1743-7075-8-58] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2011] [Accepted: 08/16/2011] [Indexed: 02/08/2023] Open
Abstract
Background Prior studies suggest soluble fibers may favorably affect glucose/insulin metabolism. Methods This prospective, randomized, placebo controlled, double blind, parallel group trial evaluated 50 generally healthy subjects without prior diagnosis of diabetes mellitus (44 completers), who were administered beverages containing placebo (control), lower dose (3 g/d), or higher dose (6 g/d) reduced viscosity barley β-glucan (BBG) extract. Subjects (68% women) mean age 56 years, Body Mass Index (BMI) 32 kg/m2 and baseline fasting plasma glucose 102 mg/dl were instructed to follow a weight-maintaining Therapeutic Lifestyle Changes (TLC) diet and consumed three 11 oz study beverages daily with meals for 12 weeks. The four primary study endpoint measures were plasma glucose and insulin [each fasting and post-Oral Glucose Tolerance Testing (OGTT)]. Results Compared to placebo, administration of 3 g/d BBG over 12 weeks significantly reduced glucose incremental Area Under the Curve (iAUC) measures during OGTT and 6 g/d BBG over 12 weeks significantly reduced fasting insulin as well as the related homeostasis model assessment of insulin resistance (HOMA-IR). Beverages were generally well tolerated with no serious adverse experiences and no significant differences between groups for adverse experiences. Per protocol instruction, subjects maintained body weight. Conclusions These findings suggest 6 g/d BBG consumed in a beverage over 12 weeks may improve insulin sensitivity among hyperglycemic individuals with no prior diagnosis of diabetes mellitus, and who experience no change in body weight. Trial Registration ClinicalTrials.gov Identifier: NCT01375803.
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Affiliation(s)
- Harold Bays
- Frestedt Incorporated, 2708 Vernon Avenue South, Minneapolis, 55416, USA.
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