Effects of cereal bar containing polydextrose on subjective feelings of appetite and energy intake in overweight adults over 15 d

Abstract

The effects of 15 d polydextrose (16.7 g) consumption on energy intake (EI) and appetite feelings were investigated. Overweight adults consumed a polydextrose-bar or a control-bar matched in energy content as a midmorning snack for 15 consecutive days in a single-blind, randomised, crossover design. The two 15-d intervention periods were separated by a 15-d washout period. On the day 1 and the day 15 of each intervention period, energy intake (primary outcome) and appetite feelings (secondary outcome) were assessed. There were not significant main effects of the day, type of bar, or their interaction for EI (at lunchtime test meal, at rest of the day, or at total daily) or subjective feelings (hunger, desire to eat, fullness, and prospective food consumption) during the satiation and satiety periods. The results showed the consumption of polydextrose-bar during 15 d did not significantly affect energy intake and subjective feelings of appetite in overweight adults.

Short-term effects of milkshake containing polydextrose and maltodextrin on subjective feelings of appetite, energy intake and blood glucose in healthy females

“…In a study by Astbury et al (2013), it was concluded that polydextrose can influence short-term energy intake in a dose-dependent manner, and thus, may be a beneficial ingredient to include in foods designed to limit subsequent energy intake (Astbury et al, 2013). There are numerous studies, results of which were consistent with our results that PDX consumption has positive effects on energy intake (Ibarra et al, 2017;Martinelli et al, 2017;Martinelli et al, 2018). In contrast, Willis et al (2009) reported that PDX had little effect on satiety response and resistant starch was highly satiating (Willis et al, 2009).…”

Evaluation of Some Ingredients and Energy Content on Front‐of‐Pack Cereal Bar Labeling as Drivers of Choice and Perception of Healthiness: A Case Study with Exercisers

“…) and on the development of bars with several new ingredients (Martinelli et al. ), focusing on stability during storage, sensory properties and several functionalities, such as delivering satiety or inhibiting rises in blood glucose levels. Studies dealing with the influence of the labeling of this kind of product on consumer perceptions are scarce.…”

“…Cereal bars are versatile in their formulation and can be designed to address different trends in consumer choices for food intake (sportification, protein, healthiness and snackification) (Kriegl, 2016). Research on cereal bars in recent years has mostly been based on gluten-free formulations (Kaur et al 2018) and on the development of bars with several new ingredients (Martinelli et al 2018), focusing on stability during storage, sensory properties and several functionalities, such as delivering satiety or inhibiting rises in blood glucose levels. Studies dealing with the influence of the labeling of this kind of product on consumer perceptions are scarce.…”