Skip to main content
SpringerLink
Log in

Fibre in beverages can enhance perceived satiety

  • Original Contribution
  • Published:
European Journal of Nutrition Aims and scope Submit manuscript

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  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 82:671–677

    Article  CAS  Google Scholar 

  2. Burton-Freeman B (2000) Dietary fiber and energy regulation. J Nutr 130(2S Suppl):S272–S275

    Google Scholar 

  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 76:335–340

    Article  CAS  Google Scholar 

  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 49:754–766

    CAS  Google Scholar 

  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 48:67–77

    Article  CAS  Google Scholar 

  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 52:58–64

    Article  CAS  Google Scholar 

  7. Holt SHA, Brand Miller JC, Petocz P, Farmakalidis E (1995) A satiety index of common foods. Eur J Clin Nutr 49:675–690

    CAS  Google Scholar 

  8. Howarth NC, Saltzman E, Roberts S (2001) Dietary fiber and weight regulation. Nutr Rev 59:129–139

    Article  CAS  Google Scholar 

  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 105:1365–1372

    Article  Google Scholar 

  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 51:29–33

    CAS  Google Scholar 

  11. Kirkmeyer SV, Mattes RD (2000) Effects of food attributes on hunger and food intake. Int J Obes 24:1167–1175

    Article  CAS  Google Scholar 

  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 80:1237–1245

    CAS  Google Scholar 

  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 78:920–927

    CAS  Google Scholar 

  14. Mattes RD (1996) Dietary compensation by humans for supplemental energy provided as ethanol or carbohydrate in fluids. Physiol Behav 59:179–187

    Article  CAS  Google Scholar 

  15. Mattes RD (2007) Effects of a combination fiber system on appetite and energy intake in overweight humans. Physiol Behav 90:705–711

    Article  CAS  Google Scholar 

  16. Mattes RD, Rothacker D (2001) Beverage viscosity is inversely related to postprandial hunger in humans. Physiol Behav 74:551–557

    Article  CAS  Google Scholar 

  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 29:77–87

    Article  CAS  Google Scholar 

  18. Russell K, Delahunty C (2004) The effect of viscosity and volume on pleasantness and satiating power of rice milk. Food Qual Preference 15:743–750

    Article  Google Scholar 

  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 86:972–979

    CAS  Google Scholar 

  20. Slavin J, Green H (2007) Dietary fibre and satiety. Nutr Bull 32(s1):32–42

    Article  Google Scholar 

  21. Stunkard AJ, Messick S (1985) The Three-Factor Eating Questionnaire to measure dietary restraint, disinhibition and hunger. J Psychosom Res 29:71–83

    Article  CAS  Google Scholar 

  22. The Finnish Bread Information (1999) http://www.leipatiedotus.fi/default.aspx?path=4;177;314. Accessed 3 Dec 2008. In Finnish

  23. Tiwary CM, Ward JA, Jackson BA (1997) Effect of pectin on satiety in healthy US army adults. J Am Coll Nutr 16:423–428

    CAS  Google Scholar 

  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–S285

    Google Scholar 

  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 96:795–798

    Article  CAS  Google Scholar 

  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, Geneva

Download references

Acknowledgments

The authors would like to acknowledge TEKES (Finnish Funding Agency for Technology and Innovation), which partly funded this research. This study was part of a project ‘Food Design for Satiety’ and belonged to the “Tailored Technologies for Future Foods programme” at VTT.

Author information

Author notes

  1. Kirsi-Helena Liukkonen

    Present address: Finnish Food Safety Authority Evira, Mustialankatu 3, 00790, Helsinki, Finland

Authors and Affiliations

  1. VTT Technical Research Centre of Finland, P. O. Box 1000, 02044, VTT, Espoo, Finland

    Marika Lyly, Marjatta Salmenkallio-Marttila, Kaisa Poutanen & Liisa Lähteenmäki

  2. Department of Clinical Nutrition, Food and Health Research Center, University of Kuopio, P. O. Box 1627, 70211, Kuopio, Finland

    Leila Karhunen & Kaisa Poutanen

Authors
  1. Marika Lyly
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Kirsi-Helena Liukkonen
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Marjatta Salmenkallio-Marttila
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Leila Karhunen
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Kaisa Poutanen
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Liisa Lähteenmäki
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Marika Lyly.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Lyly, M., Liukkonen, KH., Salmenkallio-Marttila, M. et al. Fibre in beverages can enhance perceived satiety. Eur J Nutr 48, 251–258 (2009). https://doi.org/10.1007/s00394-009-0009-y

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00394-009-0009-y

Keywords

Search

Navigation