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The role of meal viscosity and oat ?-glucan characteristics in human appetite control: a randomized crossover trial.


ABSTRACT: Foods that enhance satiety can help consumers to resist environmental cues to eat, and improve the nutritional quality of their diets. Viscosity generated by oat ?-glucan, influences gastrointestinal mechanisms that mediate satiety. Differences in the source, processing treatments, and interactions with other constituents in the food matrix affect the amount, solubility, molecular weight, and structure of the ?-glucan in products, which in turn influences the viscosity. This study examined the effect of two types of oatmeal and an oat-based ready-to-eat breakfast cereal (RTEC) on appetite, and assessed differences in meal viscosity and ?-glucan characteristics among the cereals.Forty-eight individuals were enrolled in a randomized crossover trial. Subjects consumed isocaloric breakfast meals containing instant oatmeal (IO), old-fashioned oatmeal (SO) or RTEC in random order at least a week apart. Each breakfast meal contained 218 kcal (150 kcal cereal, and 68 kcal milk) Visual analogue scales measuring appetite were completed before breakfast, and over four hours, following the meal. Starch digestion kinetics, meal viscosities, and ?-glucan characteristics for each meal were determined. Appetite responses were analyzed by area under the curve. Mixed models were used to analyze response changes over time.IO increased fullness (p?=?0.04), suppressed desire to eat (p?=?0.01) and reduced prospective intake (p?

SUBMITTER: Rebello CJ 

PROVIDER: S-EPMC4052334 | biostudies-literature | 2014 May

REPOSITORIES: biostudies-literature

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The role of meal viscosity and oat β-glucan characteristics in human appetite control: a randomized crossover trial.

Rebello Candida J CJ   Chu Yi-Fang YF   Johnson William D WD   Martin Corby K CK   Han Hongmei H   Bordenave Nicolas N   Shi Yuhui Y   O'Shea Marianne M   Greenway Frank L FL  

Nutrition journal 20140528


<h4>Background</h4>Foods that enhance satiety can help consumers to resist environmental cues to eat, and improve the nutritional quality of their diets. Viscosity generated by oat β-glucan, influences gastrointestinal mechanisms that mediate satiety. Differences in the source, processing treatments, and interactions with other constituents in the food matrix affect the amount, solubility, molecular weight, and structure of the β-glucan in products, which in turn influences the viscosity. This s  ...[more]

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