Effect of Fibre-Enriched Orange Juice on Postprandial Glycaemic Response and Satiety in Healthy Individuals: An Acute, Randomised, Placebo-Controlled, Double-Blind, Crossover Study

Abstract

Background: Consumption of fibre-enriched orange juice may be an appropriate way to supplement daily fibre intake and achieve beneficial effects on metabolic health. The present study aimed to assess the short-term effects of fibre-enriched orange juice on postprandial metabolism and satiety in a healthy adult population. Methods: In this double-blind, randomised, placebo-controlled, crossover study 10 healthy subjects underwent two one-day trials in which they consumed an orange juice beverage containing 1.4 g/100 mL of citrus fibre (29.3% soluble and 41.9% insoluble) or a placebo (regular orange juice without added fibre). Postprandial glucose, insulin, gut hormones (GLP1, GIP and ghrelin), leptin and qualitative appetite/satiety assessment were measured every 15 or 30 min over the 120 min test period. Results: The fibre-enriched orange juice decreased postprandial serum glucose and circulating insulin levels at 15 min compared with the placebo. In addition, after intake of the fibre-enriched juice, a significant effect on qualitative feelings of satiety and fullness was observed at 15 and 120 min, and was accompanied by a significant decrease in GLP1 response at 15 min. No significant changes were observed in leptin, GIP and ghrelin after juice intake. Conclusions: In healthy individuals, a single acute consumption of fibre-enriched orange juice has short-term beneficial effects on postprandial glycaemia, circulating insulin levels and satiety through GLP1 secretion.

Distinct Impact of Natural Sugars from Fruit Juices and Added Sugars on Caloric Intake, Body Weight, Glycaemia, Oxidative Stress and Glycation in Diabetic Rats

“…Another important factor for the protective effects of fruit juices when compared to beverages or sweetened fruit juices is the modulation of satiety mechanisms. Although physical fruit processing for juice preparation has been shown to accelerate gastric emptying and to potentially reduce satiety, the presence of fiber in natural fruit juices was shown to reduce postprandial hyperglycaemia, while increasing the feelings of satiety and fullness [ 55 , 56 ]. Importantly, we here show that fruit juices, besides being a natural source of sugars, have an impact on satiety mechanisms, given that their ad libitum consumption is associated with lower food intake, especially in diabetic rats.…”

Acute Effect of Riceberry Waffle Intake on Postprandial Glycemic Response in Healthy Subjects

“…High standard deviation at each plasma glucose measurement could be due to the mixed gender of participants (female participants tend to have higher plasma glucose responses than males [ 52 , 57 ]), the number of participants [ 27 , 58 ] and/or measurement errors with glucometer [ 58 ]. However, recently some clinical studies have been published in the literature that use only 10 participants for measuring postprandial glycemic response [ 59 , 60 , 61 , 62 ]. Additionally, due to its convenience in application for the participants, a glucometer was used in most of these studies [ 28 , 29 , 30 , 31 , 32 ].…”

“…GI is defined as an incremental area under the curve (iAUC) of the blood glucose after the consumption of food that contains 50 g of carbohydrates and is expressed as a percentage of the iAUC of 50 g of glucose in the same participant [10]. GI can be classified into three categories: low (<55), medium (55)(56)(57)(58)(59)(60)(61)(62)(63)(64)(65)(66)(67)(68)(69), and high (>70). The consumption of low-GI products is one of the major goals in preventing or treating diabetes mellitus.…”

Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review

“…Reduction of specific volume could be due to high dough/batter consistency, the interaction between gluten and fiber, and dilution of gluten caused by an excessive amount of fiber, resulting in the reduction of gas retention capac-ity (Aydogdu et al, 2018;Chen, Rubenthaler, & Schanus, 1988). Borchani et al (2011), however, observed no significant alterations in the volume and density of bread supplemented with date fiber. Also, the addition of apple fiber to cookie and muffin at level of 4% did not have a negative impact on quality (Chen, Rubenthaler, Leung, et al, 1988).…”