Daily ingestion of alginate reduces energy intake in free-living subjects

Paxman, Jenny; Richardson, J. C.; Dettmar, Peter W.; Corfe, Bernard M.

doi:10.1016/j.appet.2008.06.013

Cited by 114 publications

(78 citation statements)

References 32 publications

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“…Following studies showing the efficacy of this alginate preparation in modulating calorie intake [23], this study suggests that alginate may modulate appetite through reduction in postprandial glucose spiking and be highly effective in overweight and obese subjects. …”

Section: D4 Discussionmentioning

confidence: 87%

“…Fourteen healthy male subjects were recruited via e-mail circulation lists and electronic message boards in accordance with previously used criteria [23]. Subjects gave informed consent to take part in the study.…”

Section: Subjectsmentioning

confidence: 99%

“…On the intervention arm of the trial, subjects ingested a 100ml, strong-gelling sodium alginate-based drink. This formulation included 1.5g of sodium alginate in the presence of calcium carbonate [23]. A comparably viscous 100ml drink containing 0.25g of hydroxypropyl methylcellulose was used as a control.…”

Section: Designmentioning

confidence: 99%

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Alginate reduces the increased uptake of cholesterol and glucose in overweight male subjects: a pilot study

et al. 2008

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We have used a cross-over study design in human subjects to monitor the uptake of glucose, cholesterol and triacylglycerides (TAG) in human subjects with normal and high body mass index (BMI). Our pilot data demonstrate that uptakes of glucose, TAG and cholesterol are all increased with increasing percentage body fat, and that a 1.5g dose of a strong-gelling alginate may restore uptake of cholesterol and glucose to normal levels.

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Section: D4 Discussionmentioning

confidence: 87%

Section: Subjectsmentioning

confidence: 99%

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Alginate reduces the increased uptake of cholesterol and glucose in overweight male subjects: a pilot study

et al. 2008

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“…Here in we present, for the first time, that energy intake can be significantly reduced following the consumption of Ascophyllum nodosum enriched bread compared to a control (standard wholemeal) bread. To date, no research has been conducted on the inclusion of whole seaweed in bread and its effect on energy intake, although some work has been published using seaweed isolates such as alginate (Wolf et al, 2002; Williams et al, 2006;Paxman et al, 2008; Hoad et al, 2004; Mattes et al, 2007). We describe how the consumption of bread enriched with Ascophyllum nodosum at breakfast, reduced energy intake at a test meal 4 hours later with no apparent effect on glucose, cholesterol, hunger or fullness.…”

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Ascophyllum nodosum enriched bread reduces subsequent energy intake with no effect on post-prandial glucose and cholesterol in healthy, overweight males. A pilot study

et al. 2012

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The consumption of seaweed isolates (such as alginate) has been shown to successfully reduce energy intake and modulate glycaemic and cholesterolaemic responses. To date, the effect of adding whole seaweed to bread has not been widely investigated. This study aims to investigate the acceptability of Ascophyllum nodosum enriched bread, and measure its effect on energy intake and nutrient absorption in overweight, healthy males. Results from the acceptability study, (79 untrained sensory panellists) indicated that it is acceptable to incorporate seaweed (Ascophyllum nodosum) into a staple food such as bread when up to 20g are added to a 400g wholemeal loaf. A single blind cross over trial (n=12 males, aged 40.1±12.5 years; BMI 30.8±4.4 kg/m2) was used to compare energy intake and nutrient uptake after a breakfast meal using the enriched bread against the control bread. Consumption of the enriched bread led to a significant reduction (16.4%) in energy intake at a test meal 4 hours after breakfast. Differences between treatment arms for area under the curve, peak values, and time of peak for blood glucose and cholesterol were not significant. Further investigation of potential mechanisms of action is warranted. Here in we present, for the first time, that energy intake can be significantly reduced following the consumption of Ascophyllum nodosum enriched bread compared to a control (standard wholemeal) bread. To date, no research has been conducted on the inclusion of whole seaweed in bread and its effect on energy intake, although some work has been published using seaweed isolates such as alginate (Wolf et al., 2002; Williams et al., 2006;Paxman et al., 2008; Hoad et al., 2004; Mattes et al., 2007). We describe how the consumption of bread enriched with Ascophyllum nodosum at breakfast, reduced energy intake at a test meal 4 hours later with no apparent effect on glucose, cholesterol, hunger or fullness. Results from this study suggest that the consumption of whole seaweed may be beneficial in reducing short term energy intake, presenting an attractive option for weight loss or weight maintenance. In light of the rising levels of overweight and obesity, manipulating the satiating capacity of food may prove beneficial in the control of food intake, and potentially therefore, weight regulation. With this in mind, we believe this article will be of significant interest to the wider scientific community, particularly to readers of Appetite. This research was approved via the appropriate University ethics procedures (reference number CFI/2009/RE06).This manuscript has been prepared in line with the 'Guide for Authors' published on the journal website. I hereby affirm that the content of this manuscript is original. Furthermore, it has been neither published elsewhere fully or partially in any language nor submitted for publication (fully or HighlightsWe investigate the acceptability of Ascophyllum nodosum enriched bread.We measure the effect of A. nodosum enriched bread on markers of appetite.A. nodosum e...

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“…Willis (2009) found the inclusion of resistant starch and corn bran in muffins enhanced short-term satiety when compared with those made with polydextrose. Pelkman et al (2007) and Paxman et al (2008) found consumption of sodium alginate or alginate-pectin plus calcium based food resulted in a reduction of subsequent energy intake.…”

Section: Introductionmentioning

confidence: 99%

Differences in satiety effects of alginate- and whey protein-based foods

et al. 2010

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Phone (08) 92662771Key words: hunger, satiety, whey protein, alginate, viscosity. 2 AbstractSatiety is important in regulating food intake and has important public health significance in the control of obesity. Food containing protein and non-starch polysaccharides provides a satiety effect through various mechanisms but a comparison of the satiety effect on each has not previously been investigated. This study compared the satiety effect or reduction of hunger after consumption of (i) a whey protein-based drink versus an alginate-based drink of the same viscosity where only the protein content differed , (ii) two alginate-based drinks differing in alginate type and viscosity, and iii) a whey protein-based drink versus an alginate-based drink differing in protein content and viscosity. Fasted subjects assessed the effect of a drink on hunger that was one of three variants: a low viscosity whey-protein drink (LVHP); a high viscosity low protein alginate-based drink (HVLP); or a low viscosity low protein alginate-based drink (LVLP) over the 240 minutes postprandial period using a Visual Analogue Scale (VAS). When protein differed and viscosity was the same, resultsshowed subjects felt significantly less hungry after consuming the LVHP drink compared to the LVLP drink, so protein reduced hunger. Subjects reported reduced hunger from the HVLP drink compared to the LVLP drink where viscosity of drinks differed, suggesting viscosity and/or gelation reduced hunger. Subjects reported reduced hunger from the HVLP drink compared to LVHP drink where both protein and viscosity differed, suggesting that viscosity reduced hunger more than the protein effect. Results suggest the physical characteristics such as viscosity and/or gel strength and protein content reduce hunger.Further studies should investigate which of these parameters is more important.3

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Daily ingestion of alginate reduces energy intake in free-living subjects

Cited by 114 publications

References 32 publications

Alginate reduces the increased uptake of cholesterol and glucose in overweight male subjects: a pilot study

Alginate reduces the increased uptake of cholesterol and glucose in overweight male subjects: a pilot study

Ascophyllum nodosum enriched bread reduces subsequent energy intake with no effect on post-prandial glucose and cholesterol in healthy, overweight males. A pilot study

Differences in satiety effects of alginate- and whey protein-based foods

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