Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    '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.

    We have a manual that explains all the features 

Record number 451748
Title Pectin is not pectin: A randomized trial on the effect of different physicochemical properties of dietary fiber on appetite and energy intake
Author(s) Wanders, A.J.; Feskens, E.J.M.; Jonathan, M.C.; Schols, H.A.; Graaf, C. de; Mars, M.
Source Physiology and Behavior 128 (2014). - ISSN 0031-9384 - p. 212 - 219.
DOI https://doi.org/10.1016/j.physbeh.2014.02.007
Department(s) Chair Nutrition and Disease
Food Chemistry Group
Chair Sensory Science and Eating Behaviour
Chair Nutrition and Health over the Lifecourse
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2014
Keyword(s) body-weight - food-intake - guar gum - satiety - viscosity - glucose - meal - satiation - glycemia - humans
Abstract An increased intake of dietary fiber has been associated with reduced appetite and reduced energy intake. Research on the effects of seemingly identical classes of dietary fiber on appetite has, however, resulted in conflicting findings. The present study investigated the effects of different fiber properties, including methods of supplementation, on appetite and energy intake. This was a randomized crossover study with 29 subjects (21 ± 2 y, BMI: 21.9 ± 1.8 kg/m2) consuming dairy based liquid test products (1.5 MJ, 435 g) containing either: no pectin, bulking pectin (10 g), viscous pectin (10 g), or gelled pectin (10 g). The gelled pectin was also supplemented as capsules (10 g), and as liquid (10 g). Physicochemical properties of the test products were assessed. Appetite, glucose, insulin and gastric emptying were measured before ingestion and after fixed time intervals. Energy intake was measured after 3 h. Preload viscosity was larger for gelled > viscous > bulking > no pectin, and was larger for gelled > liquid > capsules. Appetite was reduced after ingestion of gelled pectin compared to bulking (p <0.0001), viscous (p = 0.005) and no pectin (p <0.0001), without differences in subsequent energy intake (p = 0.32). Gastric emptying rate was delayed after gelled pectin (82 ± 18 min) compared to no pectin (70 ± 19 min, p = 0.015). Furthermore, gelled (p = 0.002) and viscous (p <0.0001) pectin lowered insulin responses compared to no pectin, with minor reductions in glucose response. Regarding methods of supplementation, appetite was reduced after ingestion of the gelled test product compared to after capsules (p <0.0001) and liquid (p <0.0001). Energy intake was lower after ingestion of capsules compared to liquid (- 12.4%, p = 0.03). Different methods of supplementation resulted in distinct metabolic parameters. Results suggest that different physicochemical properties of pectin, including methods of supplementation, impact appetite and energy intake differently. Reduced appetite was probably mediated by preload physical properties, whereas inconsistent associations with metabolic parameters were found.
Comments
There are no comments yet. You can post the first one!
Post a comment
 
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.