Novel calcium-gelled, alginate-pectin beverage reduced energy intake in nondieting overweight and obese women: interactions with dietary restraint status

Abstract

Background: Foods containing strong-gelling fibers may provide a safe and efficacious strategy for reducing food intake by stimulating endogenous satiety signaling. Objective: A novel, 2-part beverage, consisting of alginate-pectin and calcium components, that forms a stable, fibrous gel in the stomach was tested to determine its effects on subjective satiety and food intake in overweight and obese women. Design: The investigation was a within-subjects, double-blind, placebo-controlled study. Subjects (n ҃ 29) ingested a 2-part beverage twice per day (once before breakfast and once midafternoon) for 7 d. Three alginate-pectin formulations were tested: 1.0 g, 2.8 g, and control (no fiber). Subjective satiety and ad libitum food intake were measured on days 1 and 7 of each 1-wk treatment period with a 1-wk washout between testings. Results: A significant reduction in food intake was observed at dinner for both formulations compared with the control formulation. The effects of the gel beverage differed as a function of rigid dietary restraint status. Women in the lower 50th percentile of rigid restraint consumed 12% less energy during the day and 22% less for the evening snack in the 2.8-g condition compared with the control condition. No effect was found for women in the upper 50th percentile of rigid restraint. Conclusions: Consumption of a postingestion, calcium-gelled fiber beverage twice daily reduced energy intake in overweight and obese women with low rigid restraint scores. Use of foods designed to enhance satiety may be an effective adjunctive therapy for weight loss; however, more research is needed to determine how dietary restraint alters this response.Am J Clin Nutr 2007;86: 1595-602.

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

“…Satiety was also improved in a study by Peters et al (2006) in which both weak-and strong-gelling alginate ingestion was compared to low-and high-viscosity guar gum and a control; however, food intake was not measured. Contrary to the food intake findings presented above, Pelkman et al (2007) found that a calcium gelled alginate-pectin beverage (of differing strengths) ingested twice daily significantly reduced energy intake in overweight and obese women with low rigid restraint scores.…”

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

“…This product was developed to examine the effect of whey protein on satiety and for another study not described in this manuscript, to examine the effects on the musculoskeletal system and body composition. A protein-free placebo drink was also developed using alginate, known for its viscosity and satiety effect (Pelkman et al 2007, Paxman et al 2008.…”

“…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.…”

Macronutrients and type 1 diabetes (revision number 6)

“…Eleven randomised controlled trials were identified that presented evidence on isolated gums and gelling agents in relation to energy intake (Tredger et al, 1991;Haskell et al, 1992;Pasman et al, 1997b;Panlasigui et al, 2003;Marett & Slavin, 2004;Schwab et al, 2006;Garcia et al, 2007;Mattes, 2007;Pelkman et al, 2007;Wood et al, 2007;Paxman et al, 2008), seven of which were included in a meta-analysis (Tredger et al, 1991;Pasman et al, 1997b;Schwab et al, 2006;Garcia et al, 2007;Pelkman et al, 2007;Wood et al, 2007;Paxman et al, 2008). Four trials could not be included in metaanalysis but demonstrated no statistically significant effect of soluble fibre isolates on energy intake (Haskell et al, 1992;Panlasigui et al, 2003;Marett & Slavin, 2004;Mattes, 2007).…”

“…Five randomised controlled trials were identified that presented evidence on isolated gums and gelling agents in relation to eating motivation (Pasman et al, 1997b;Heini et al, 1998;Schwab et al, 2006;Mattes, 2007;Pelkman et al, 2007). (Cardio-metabolic review, Energy intake and eating motivation chapter p 150-152).…”