Effect of Glycemic Carbohydrates on Short-term Satiety and Food Intake

Anderson, G. Harvey; Woodend, Dianne

doi:10.1301/nr.2003.may.s17-s26

Cited by 143 publications

(110 citation statements)

References 53 publications

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“…Although some studies report no relationship between blood glucose and insulin levels with satiety (Steward et al, 1997;Anderson and Woodend, 2003), others have found significant inverse relationships between satiety and glucose and insulin responses with carbohydrate-rich breakfast cereals (Holt et al, 1992;Holt and Brand-Miller, 1995) and with different GI beverages (Anderson et al, 2002). In this study, we observed differences in glucose and insulin, however, there were no differences in subjective measures of satiety (as assessed by VAS) between the two meals and no correlation between GI and satiety.…”

Section: Discussioncontrasting

confidence: 71%

“…Furthermore, there was no significant difference in other VAS variables examined after consuming the two different GI meals. Most studies have found that a low-GI meal is more satiating and produces more fullness, less desire to eat and decreased intake (Lavin and Read, 1995;Ludwig et al, 1999;Ludwig, 2000;Ball et al, 2003) but other studies suggest that GI has no relation with satiety or subsequent energy intake (Holt and Brand-Miller, 1995;Anderson and Woodend, 2003;Doucet et al, 2003). However, inconsistency of the results may be due to widely varying energy and macronutrient compositions of the test meal in these studies.…”

Section: Discussionmentioning

confidence: 84%

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Effects of meals with high soluble fibre, high amylose barley variant on glucose, insulin, satiety and thermic effect of food in healthy lean women

et al. 2006

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Objective: To examine the effect of barley flour (barley cultivar, Hordeum Vulgare var Himalaya 292) incorporated into breakfast and lunch compared with otherwise identical meals containing white wheat flour on the thermic effect of food (TEF), subsequent food intake and metabolic parameters. Design: Randomized single blinded crossover study. Setting: Outpatient setting. Subjects and methods: Fourteen healthy women consumed a test breakfast at 0700 h. Energy expenditure, respiratory quotient (RQ), appetite ratings using a visual analogue scale (VAS), insulin and glucose levels were measured before and after a test lunch at 1330 h. Food intake was recorded for the remainder of the day. Results: The TEF was 5% for both test lunches and meal type did not affect any variable measured by the VAS. There was an increase in post-prandial RQ above baseline (0.80) independent of treatment (0.88 and 0.90 for barley and wheat-containg meals, respectively, Po0.001). Mean area under the glycaemic response curve (AUC) for wheat-containing meals was 4.6871.67 mmol/l/h, 22% higher than for the barley-containing meals (3.6771.91 mmol/l/h), P ¼ 0.05. AUC of insulin in response to wheat-containing meals (78.1735.3 mIU/l/h) was 32% greater than barley-containing meals (52.8724.7 mU/l/h), Po0.02. Ad libitum food intake over the next 10 h was reduced by 23% (9.6 vs 11.0 MJ, Po0.05) after the wheat-containing meals compared to the barley-containing glycaemic index meals. Conclusion: Inclusion of an ingredient containing increased soluble fibre and amylose did not reduce spontaneous food intake but rather was associated with higher subsequent energy intakes despite its reduced glycaemic and insulinemic effects.

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Section: Discussioncontrasting

confidence: 71%

Section: Discussionmentioning

confidence: 84%

Effects of meals with high soluble fibre, high amylose barley variant on glucose, insulin, satiety and thermic effect of food in healthy lean women

et al. 2006

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“…Several studies have reported that the consumption of LGI foods reduces hunger and/or promotes satiety relative to consumption of HGI foods in the hours following consumption of the meal (Ludwig et al, 1999;Ball et al, 2003;Warren et al, 2003;Wu et al, 2003). The effect of glycaemic CHO on food intake appears to be related to their effects on blood glucose (Anderson and Woodend, 2003). However, the release of putative satiety peptides, mediated by the intensity and length of interaction of CHO in the gastrointestinal tract appears to be a crucial component of mechanisms initiating and sustaining satiety (Anderson and Woodend, 2003).…”

Section: Discussionmentioning

confidence: 99%

“…The effect of glycaemic CHO on food intake appears to be related to their effects on blood glucose (Anderson and Woodend, 2003). However, the release of putative satiety peptides, mediated by the intensity and length of interaction of CHO in the gastrointestinal tract appears to be a crucial component of mechanisms initiating and sustaining satiety (Anderson and Woodend, 2003).…”

Section: Discussionmentioning

confidence: 99%

Influence of the glycaemic index of an evening meal on substrate oxidation following breakfast and during exercise the next day in healthy women

et al. 2007

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Objective: To investigate whether the 'overnight second-meal effect' results in altered substrate oxidation during the postprandial period following breakfast and subsequent sub-maximal exercise in women. Subjects/Methods: Seven recreationally active women were recruited for the study. In each trial, participants were provided with their evening meal on day 1, which was composed of either high glycaemic index (HGI) or low glycaemic index (LGI) carbohydrates (CHO). On day 2, participants were provided with a standard HGI breakfast and then performed a 60 min run at 65% . VO 2 max 3 h later. Results: The incremental area under the curve (IAUC) for plasma glucose concentrations during the postprandial period following breakfast was greater in the HGI trial compared to the LGI trial (Po0.01). Similarly, the IAUC for serum insulin concentrations was greater in the HGI trial than the LGI trial (Po0.05). No differences in plasma free-fatty acids (FFA) or plasma glycerol concentrations were found between trials during the postprandial period. During subsequent exercise, there were no significant differences in substrate metabolism. Conclusion: The glycaemic index of an evening meal does not alter substrate oxidation at rest following breakfast or during subsequent submaximal exercise in women. This study provides further evidence for the overnight second-meal effect on glycaemic responses following a LGI mixed evening meal.

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“…satiating than many other foods, including french fries, when served as 1000 kJ portions. According to a review by Anderson and Woodend (2003), high but not low glycaemic responses are associated with increased satiety and/or reduced food intake in the early postprandial phase (1 h) (Holt et al, 1995;Anderson et al, 2002), whereas the reverse occurs in the later phase after a meal (up to 6 h) (van Amelsvoort and Weststrate, 1992). An inverse relationship between glycaemic response and satiety sensation has also been reported, suggesting that low-GI foods are more satiating (Ludwig, 2000;Roberts, 2000), although it has been pointed out that in some of these studies the control of confounding variables was not adequate (Roberts et al, 2002).…”

Section: Energy-equivalent Meals (Study 1)mentioning

confidence: 99%

Glycaemic and satiating properties of potato products

2007

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Objective: To investigate glycaemic and satiating properties of potato products in healthy subjects using energy-equivalent or carbohydrate-equivalent test meals, respectively. Subjects and setting: Thirteen healthy subjects volunteered for the first study, and 14 for the second. The tests were performed at Applied Nutrition and Food Chemistry, Lund University, Sweden. Experimental design and test meals: All meals were served as breakfast in random order after an overnight fast. Study 1 included four energy-equivalent (1000 kJ) meals of boiled potatoes, french fries, or mashed potatoes; the latter varying in portion size by use of different amounts of water. The available carbohydrate content varied between 32.5 and 50.3 g/portion. Capillary blood samples were collected during 240 min for analysis of glucose, and satiety was measured with a subjective rating scale. Study 2 included four carbohydrate-equivalent meals (50 g available carbohydrates) of french fries, boiled potatoes served with and without addition of oil, and white wheat bread (reference). The energy content varied between 963 and 1534 kJ/portion. Capillary blood samples were collected during 180 min for analysis of glucose, and satiety was measured using a subjective rating scale. Results: Study 1: boiled potatoes induced higher subjective satiety than french fries when compared on an energy-equivalent basis. The french fries elicited the lowest early glycaemic response and was less satiating in the early postprandial phase (area under the curve (AUC) 0-45 min). No differences were found in glycaemic or satiety response between boiled or mashed potatoes. Study 2: french fries resulted in a significantly lower glycaemic response (glycaemic index (GI) ¼ 77) than boiled potatoes either with or without addition of oil (GI ¼ 131 and 111, respectively). No differences were found in subjective satiety response between the products served on carbohydrate equivalence. Conclusions: Boiled potatoes were more satiating than french fries on an energy-equivalent basis, the effect being most prominent in the early postprandial phase, whereas no difference in satiety could be seen on a carbohydrate-equivalent basis. The lowered GI for french fries, showing a typical prolonged low-GI profile, could not be explained by the fat content per se. Sponsorships: The Swedish Agency for Innovation Systems (Project No P11900-3 A) and Ö resund Starch Profiles (Ö SP).

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Effect of Glycemic Carbohydrates on Short-term Satiety and Food Intake

Cited by 143 publications

References 53 publications

Effects of meals with high soluble fibre, high amylose barley variant on glucose, insulin, satiety and thermic effect of food in healthy lean women

Effects of meals with high soluble fibre, high amylose barley variant on glucose, insulin, satiety and thermic effect of food in healthy lean women

Influence of the glycaemic index of an evening meal on substrate oxidation following breakfast and during exercise the next day in healthy women

Glycaemic and satiating properties of potato products

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