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 426878
Title The effects of bulking, viscous and gel-forming dietary fibres on satiation
Author(s) Wanders, A.J.; Jonathan, M.C.; Borne, J.J.G.C. van den; Mars, M.; Schols, H.A.; Feskens, E.J.M.; Graaf, C. de
Source British Journal of Nutrition 109 (2013)7. - ISSN 0007-1145 - p. 1330 - 1337.
Department(s) Chair Nutrition and Health over the Lifecourse
Food Chemistry Group
Animal Nutrition
Chair Sensory Science and Eating Behaviour
Chair Nutrition and Disease
Publication type Refereed Article in a scientific journal
Publication year 2013
Keyword(s) food-intake - weight regulation - energy density - body-weight - guar gum - viscosity - satiety - appetite - humans - meal
Abstract The objective was to determine the effects of dietary fibre with bulking, viscous and gel-forming properties on satiation, and to identify the underlying mechanisms. We conducted a randomised crossover study with 121 men and women. Subjects were healthy, non-restrained eaters, aged 18–50 years and with normal BMI (18·5–25 kg/m2). Test products were cookies containing either: no added fibre (control), cellulose (bulking, 5 g/100 g), guar gum (viscous, 1·25 g/100 g and 2·5 g/100 g) or alginate (gel forming, 2·5 g/100 g and 5 g/100 g). Physico-chemical properties of the test products were confirmed in simulated upper gastrointestinal conditions. In a cinema setting, ad libitum intake of the test products was measured concurrently with oral exposure time per cookie by video recording. In a separate study with ten subjects, 4 h gastric emptying rate of a fixed amount of test products was assessed by 13C breath tests. Ad libitum energy intake was 22 % lower for the product with 5 g/100 g alginate (3·1 (sd 1·6) MJ) compared to control (4·0 (sd 2·2) MJ, P <0·001). Intake of the other four products did not differ from control. Oral exposure time for the product with 5 g/100 g alginate (2·3 (sd 1·9) min) was 48 % longer than for control (1·6 (sd 0·9) min, P = 0·01). Gastric emptying of the 5 g/100 g alginate product was faster compared to control (P <0·05). We concluded that the addition of 5 g/100 g alginate (i.e. gel-forming fibre) to a low-fibre cookie results in earlier satiation. This effect might be due to an increased oral exposure time
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