Acute fiber supplementation with inulin-type fructans curbs appetite sensations: a randomized, double-blind, placebo-controlled study

Salmean, Younis

doi:10.1080/16546628.2017.1341808

Cited by 6 publications

(4 citation statements)

References 34 publications

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“…Three weeks after subjects returned to their usual diets, these effects were further strengthened, and the desire to eat very sweet and fatty food was significantly decreased. This is in line with recent studies showing that isolated ITF and oligofructose supplementation increases satiety (37) and fullness (38), and decreases reported levels of hunger (10), prospective food consumption (37, 38), and desire to eat fatty, sweet, and salty food (39). Thereby, we show for the first time that an ITF-rich diet has a long-lasting effect on appetite-related sensations.…”

Section: Discussionsupporting

confidence: 91%

Effects of a diet based on inulin-rich vegetables on gut health and nutritional behavior in healthy humans

Hiel

Bindels

Pachikian

et al. 2019

The American Journal of Clinical Nutrition

141

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Background Inulin-type fructans (ITFs) are a type of fermentable dietary fiber that can confer beneficial health effects through changes in the gut microbiota. However, their effect on gut sensitivity and nutritional behavior is a matter of debate. Objective We evaluated the impact of consuming ITF-rich vegetables daily on gut microbiota, gastro-intestinal symptoms, and food-related behavior in healthy individuals. Methods A single group-design trial was conducted in 26 healthy individuals. During 2 wk, the participants were instructed to adhere to a controlled diet based on ITF-rich vegetables (providing a mean intake of 15 g ITF/d). Three test days were organized: before and after the nutritional intervention and 3 wk after returning to their usual diet. We assessed nutrient intake, food-related behavior, fecal microbiota composition, microbial fermentation, and gastrointestinal symptoms. Results The major microbial modifications during the intervention were an increased proportion of the Bifidobacterium genus, a decreased level of unclassified Clostridiales, and a tendency to decrease Oxalobacteraceae . These changes were reversed 3 wk after the intervention. The volunteers showed greater satiety, a reduced desire to eat sweet, salty, and fatty food, and a trend to increase hedonic attitudes towards some inulin-rich vegetables. Only flatulence episodes were reported during the dietary intervention, whereas intestinal discomfort, inversely associated with Clostridium cluster IV and Ruminococcus callidus , was improved at the end of the intervention. Conclusions A higher consumption of ITF-rich vegetables allows a substantial increase in well-tolerated dietary fiber, which may in turn improve food-related behavior. Moreover, it leads to beneficial modifications of the gut microbiota composition and function. This trial is registered at clinicaltrial.gov as NCT03540550.

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Section: Discussionsupporting

confidence: 91%

Effects of a diet based on inulin-rich vegetables on gut health and nutritional behavior in healthy humans

Hiel

Bindels

Pachikian

et al. 2019

The American Journal of Clinical Nutrition

141

View full text Add to dashboard Cite

show abstract

“…For example, reduced fat sausages that were refor-mulated by adding 24 g of inulin had no significant satiety effect from control sausages [65]. However, recent studies show that consuming a diet that contains inulin-rich vegetables or inulin supplements is linked to a higher satiety and fullness feeling, and a decreased hunger and desire to eat fatty, sugary and salty foods [66,67].…”

Section: Hunger Perceptionmentioning

confidence: 99%

Reformulation of Muffins Using Inulin and Green Banana Flour: Physical, Sensory, Nutritional and Shelf-Life Properties

Harastani

James

Ghosh

et al. 2021

Foods

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This study demonstrates a scenario of industrial reformulation by developing muffins that resemble store-branded ones and testing the possibility of reformulating them using inulin and green banana flour (GBF). Ten different formulations were created through reducing 10% or 30% of sugar and/or fat. Physical characteristics, consumer acceptance and purchase preferences, baking losses, nutritional properties, shelf-life, as well as cost and industrial processability were considered and discussed. Results on physical properties showed that firmness had increased in reformulated muffins while springiness only decreased when both sugar and fat were reduced by 30% (p < 0.05). Texture and sensory properties of reformulated muffins were acceptable, and the purchase intent rate was high. Regarding the nutritional properties, muffins incorporating more than 10% of fibres allowed the addition of nutritional claims. The incremental area under the curve iAUC120min of blood glucose in healthy adults (n = 13) was significantly lower than control after ingesting 30% reduced sugar or fat muffins using inulin (p < 0.01). The microbial profile was not affected by reformulation during storage at 25 °C for 10 days. This study concluded that there is a significant potential to industrially produce reduced sugar or fat muffins using inulin or GBF up to 30% without significantly deteriorating quality attributes.

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“…Adding fibres was easy because of their physicochemical features. The reasons for choosing 6 g as the amount of fibres were not to affect gastrointestinal symptoms (Heap et al, 2016) and to support and add new results to previous studies (Rebello et al, 2014; Salmean, 2017; Zaremba et al, 2018).…”

Section: Methodsmentioning

confidence: 82%

“…Solah et al (2017) reported that using a supplement of PolyGlycopleX® at the recommended dose resulted in a reduction in body weight (kg) and BMI (kg/m 2 ) and reduced the frequency of eating and the intake of white bread (Solah et al, 2017). Furthermore, one study showed that consuming 16 g/d of inulin-type fructans in the morning for seven days after an overnight fast curbed appetite sensations and helped reduce food intake during lunch meals (Salmean, 2017). In another study, it was reported that inulin had potential as a fat replacer in meat products and could help to reduce fat and EI in men (Archer et al, 2004).…”

Section: Discussionmentioning

confidence: 99%

Effects of β-glucan and inulin consumption on postprandial appetite, energy intake and food consumption in healthy females: A randomized controlled trial

2021

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Background: To date, several researchers have investigated the association between dietary fibre consumption and satiety. However, there is no study that includes both inulin and β-glucan to compare energy intake (EI) and satiety ratings. Aim: The current study investigated the effects of two dietary fibres, β-glucan and inulin, on satiety and food intake. Methods: The study was carried out among 24 woman over 18 years of age. The dietary fibres β-glucan (6 g/day) or inulin (6 g/day) were consumed by participants for five weeks. On the first and fifth week visits, the participants consumed a standard breakfast followed by an ad libitum test meal. Appetite was assessed using visual analogue scales (VAS) before and after breakfast. EI was measured at the test meal using plate waste. Results: Both dietary fibres significantly reduced the VAS scores of hunger, prospective food consumption and desire to eat, and increased satiety compared with the control group. However, the area under curve data for the VAS scores did not exhibit a significant difference. Significant reductions in EI and anthropometric values between the first and fifth week measures were observed in both dietary fibre groups. Statistically significant changes occurred in the body weight [-1.25 (1.27) kg], body mass index [-0.41 (0.42) kg/m2], waist circumference [-1.25 (1.04) cm] and waist/hip ratio [-0.01(0.01)] in the β-glucan group, whereas a statistically significant change occurred in body fat percentage in the inulin group [-2.16% (7.49)]. Conclusions: Overall, these findings demonstrate that the participants consuming β-glucan over the course of the five weeks had less EI, felt less hunger and had more satiety.

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Acute fiber supplementation with inulin-type fructans curbs appetite sensations: a randomized, double-blind, placebo-controlled study

Cited by 6 publications

References 34 publications

Effects of a diet based on inulin-rich vegetables on gut health and nutritional behavior in healthy humans

Effects of a diet based on inulin-rich vegetables on gut health and nutritional behavior in healthy humans

Reformulation of Muffins Using Inulin and Green Banana Flour: Physical, Sensory, Nutritional and Shelf-Life Properties

Effects of β-glucan and inulin consumption on postprandial appetite, energy intake and food consumption in healthy females: A randomized controlled trial

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