European Journal of Nutrition

, Volume 48, Issue 4, pp 251–258 | Cite as

Fibre in beverages can enhance perceived satiety

  • Marika Lyly
  • Kirsi-Helena Liukkonen
  • Marjatta Salmenkallio-Marttila
  • Leila Karhunen
  • Kaisa Poutanen
  • Liisa Lähteenmäki
Original Contribution

Abstract

Background

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

Aim of the study

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

Methods

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

Results

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

Conclusions

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

Keywords

Satiety response Beverages Dietary fibre Guar gum Oats Wheat β-Glucan 

References

  1. 1.
    Almiron-Roig E, Flores SY, Drewnowski A (2004) No difference in satiety or subsequent energy intakes between a beverage and a solid food. Physiol Behav 82:671–677CrossRefGoogle Scholar
  2. 2.
    Burton-Freeman B (2000) Dietary fiber and energy regulation. J Nutr 130(2S Suppl):S272–S275Google Scholar
  3. 3.
    Chow JM, Choe YS, Noss MJ, Robinson KJ, Dugle JE, Acosta SH, Garleb KA (2007) Effect of a viscous fiber-containing nutrition bar on satiety of patients with type 2 diabetes. Diabetes Res Clin Pract 76:335–340CrossRefGoogle Scholar
  4. 4.
    Delargy HJ, Burley VJ, O’Sullivan KR, Fletcher RJ, Blundell JE (1995) Effects of different soluble:insoluble fibre ratios at breakfast on 24-h pattern of dietary intake and satiety. Eur J Clin Nutr 49:754–766Google Scholar
  5. 5.
    Delargy HJ, O’Sullivan KR, Fletcher RJ, Blundell JE (1997) Effects of amount and type of dietary fibre (soluble and insoluble) on short term control of appetite. Int J Food Sci Nutr 48:67–77CrossRefGoogle Scholar
  6. 6.
    Freeland KR, Anderson H, Wolever T (2009) Acute effects of dietary fibre and glycaemic carbohydrate on appetite and food intake in healthy males. Appetite 52:58–64CrossRefGoogle Scholar
  7. 7.
    Holt SHA, Brand Miller JC, Petocz P, Farmakalidis E (1995) A satiety index of common foods. Eur J Clin Nutr 49:675–690Google Scholar
  8. 8.
    Howarth NC, Saltzman E, Roberts S (2001) Dietary fiber and weight regulation. Nutr Rev 59:129–139CrossRefGoogle Scholar
  9. 9.
    Howarth NC, Huang TT-K, Roberts SB, McCrory MA (2005) Dietary fiber and fat are associated with excess weight in young and middle-aged US adults. J Am Diet Assoc 105:1365–1372CrossRefGoogle Scholar
  10. 10.
    Kim H, Behall KM, Vinyard B, Conway JM (2006) Short-term satiety and glycemic response after consumption of whole grains with various amounts of β-glucan. Cereal Foods World 51:29–33Google Scholar
  11. 11.
    Kirkmeyer SV, Mattes RD (2000) Effects of food attributes on hunger and food intake. Int J Obes 24:1167–1175CrossRefGoogle Scholar
  12. 12.
    Koh-Banerjee P, Franz M, Sampson L, Liu S, Jacobs DR, Spiegelman D, Willett W, Rimm E (2004) Changes in whole-grain, bran, and cereal fiber consumption in relation to 8-y weight gain among men. Am J Clin Nutr 80:1237–1245Google Scholar
  13. 13.
    Liu S, Willet WC, Manson JE, Hu FB, Rosner B, Colditz G (2003) Relation between changes in intakes of dietary fiber and grain products and changes in weight and development of obesity among middle-aged women. Am J Clin Nutr 78:920–927Google Scholar
  14. 14.
    Mattes RD (1996) Dietary compensation by humans for supplemental energy provided as ethanol or carbohydrate in fluids. Physiol Behav 59:179–187CrossRefGoogle Scholar
  15. 15.
    Mattes RD (2007) Effects of a combination fiber system on appetite and energy intake in overweight humans. Physiol Behav 90:705–711CrossRefGoogle Scholar
  16. 16.
    Mattes RD, Rothacker D (2001) Beverage viscosity is inversely related to postprandial hunger in humans. Physiol Behav 74:551–557CrossRefGoogle Scholar
  17. 17.
    Pasman WJ, Saris WHM, Wauters MAJ, Westerterp-Plantenga MS (1997) Effect of one week of fibre supplementation on hunger and satiety ratings and energy intake. Appetite 29:77–87CrossRefGoogle Scholar
  18. 18.
    Russell K, Delahunty C (2004) The effect of viscosity and volume on pleasantness and satiating power of rice milk. Food Qual Preference 15:743–750CrossRefGoogle Scholar
  19. 19.
    Samra RA, Anderson GH (2007) Insoluble cereal fiber reduces appetite and short term food intake and glycemic response to food consumed 75 min later by healthy men. Am J Clin Nutr 86:972–979Google Scholar
  20. 20.
    Slavin J, Green H (2007) Dietary fibre and satiety. Nutr Bull 32(s1):32–42CrossRefGoogle Scholar
  21. 21.
    Stunkard AJ, Messick S (1985) The Three-Factor Eating Questionnaire to measure dietary restraint, disinhibition and hunger. J Psychosom Res 29:71–83CrossRefGoogle Scholar
  22. 22.
    The Finnish Bread Information (1999) http://www.leipatiedotus.fi/default.aspx?path=4;177;314. Accessed 3 Dec 2008. In Finnish
  23. 23.
    Tiwary CM, Ward JA, Jackson BA (1997) Effect of pectin on satiety in healthy US army adults. J Am Coll Nutr 16:423–428Google Scholar
  24. 24.
    Turconi G, Bazzano R, Caramella R, Porrini M, Crovetti R, Lanzola E (1995) The effects of high intakes of fibre ingested at breakfast on satiety. Eur J Clin Nutr 49(Suppl 3):S281–S285Google Scholar
  25. 25.
    Weickert MO, Spranger J, Holst JJ, Otto B, Koebnick C, Möhlig M, Pfeiffer AFH (2006) Wheat-fibre-induced changes of postprandial peptide YY and ghrelin responses are not associated with acute alterations of satiety. Br J Nutr 96:795–798CrossRefGoogle Scholar
  26. 26.
    WHO (2003) Diet, nutrition and the prevention of chronic diseases. Report of a joint WHO/FAO expert consultation. WHO Technical Report Series 916. World Health Organisation, GenevaGoogle Scholar

Copyright information

© Springer-Verlag 2009

Authors and Affiliations

  • Marika Lyly
    • 1
  • Kirsi-Helena Liukkonen
    • 2
  • Marjatta Salmenkallio-Marttila
    • 1
  • Leila Karhunen
    • 3
  • Kaisa Poutanen
    • 1
    • 3
  • Liisa Lähteenmäki
    • 1
  1. 1.VTT Technical Research Centre of FinlandVTT, EspooFinland
  2. 2.Finnish Food Safety Authority EviraHelsinkiFinland
  3. 3.Department of Clinical Nutrition, Food and Health Research CenterUniversity of KuopioKuopioFinland

Personalised recommendations