Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 418041
Title Effects of dietary fibre on subjective appetite, energy intake and body weight: a systematic review of randomized controlled trials
Author(s) Wanders, A.J.; Borne, J.J.G.C. van den; Graaf, C. de; Hulshof, T.; Jonathan, M.C.; Kristensen, M.; Mars, M.; Schols, H.A.; Feskens, E.J.M.
Source Obesity Reviews 12 (2011)9. - ISSN 1467-7881 - p. 724 - 739.
Department(s) Chair Nutrition and Health over the Lifecourse
Animal Nutrition
Chair Sensory Science and Eating Behaviour
Food Chemistry Group
Chair Nutrition and Disease
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) placebo-controlled trial - impaired glucose-tolerance - human fecal bacteria - chain fatty-acids - guar gum - food-intake - resistant starch - metabolic-control - serum-lipids - double-blind
Abstract Dietary fibres are believed to reduce subjective appetite, energy intake and body weight. However, different types of dietary fibre may affect these outcomes differently. The aim of this review was to systematically investigate the available literature on the relationship between dietary fibre types, appetite, acute and long-term energy intake, and body weight. Fibres were grouped according to chemical structure and physicochemical properties (viscosity, solubility and fermentability). Effect rates were calculated as the proportion of all fibre–control comparisons that reduced appetite (n = 58 comparisons), acute energy intake (n = 26), long-term energy intake (n = 38) or body weight (n = 66). For appetite, acute energy intake, long-term energy intake and body weight, there were clear differences in effect rates depending on chemical structure. Interestingly, fibres characterized as being more viscous (e.g. pectins, ß-glucans and guar gum) reduced appetite more often than those less viscous fibres (59% vs. 14%), which also applied to acute energy intake (69% vs. 30%). Overall, effects on energy intake and body weight were relatively small, and distinct dose–response relationships were not observed. Short- and long-term effects of dietary fibres appear to differ and multiple mechanisms relating to their different physicochemical properties seem to interplay. This warrants further exploration.
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