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 547296
Title Encapsulation of lipids as emulsion-alginate beads reduces food intake : a randomized placebo-controlled cross-over human trial in overweight adults
Author(s) Corstens, Meinou N.; Troost, Freddy J.; Alleleyn, Annick M.E.; Klaassen, Tim; Berton-Carabin, Claire C.; Schroën, Karin; Masclee, Ad A.M.
Source Nutrition Research 63 (2019). - ISSN 0271-5317 - p. 86 - 94.
DOI https://doi.org/10.1016/j.nutres.2018.12.004
Department(s) Food Process Engineering
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2019
Keyword(s) Appetite - Encapsulated lipid - Human trial - Ileal brake - Weight management
Abstract

The objective of this study was to investigate the efficacy of lipid emulsions encapsulated in calcium-alginate beads in reducing food intake and appetite sensations. These emulsion-alginate beads were ingested in a yogurt (active) and compared to an equienergetic yogurt containing nonencapsulated nutrients with comparable sensory properties (control) in a randomized placebo-controlled trial with crossover design. Thirty-three healthy overweight volunteers (mean age: 43 years; body mass index: 27.7 kg/m2; 14 male) received the 2 treatments. Test days started with a standardized small breakfast (t = 0) followed by an active or control yogurt (t = 90 minutes). Appetite sensations and gastrointestinal symptoms were monitored prior to and after consumption of the yogurt, and food intake was measured during ad libitum pasta meal consumption (t = 210 minutes). The hypothesis for this study was that delayed release of encapsulated lipids suppresses appetite sensations and reduces food intake. Food intake was significantly reduced with 51 ± 20 kcal (213 ± 84 kJ) (P =.016) after intake of the active yogurt (770 ± 38 kcal (3222 ± 159 kJ)) compared to the control (821 ± 40 kcal (3435 ± 167 kJ)). The approach that we chose is promising to reduce food intake and could contribute to the development of an easy-to-use product for weight management.

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.