The effects of functional fiber on postprandial glycemia, energy intake, satiety, palatability and gastrointestinal wellbeing: a randomized crossover trial

Abstract

BackgroundFiber intakes in developed countries are generally below those recommended by relevant authorities. Given that many people consume fiber-depleted refined-grain products, adding functional fiber will help to increase fiber intakes. The objective of the study was to determine metabolic and sensory effects of adding fiber to bread.MethodsA double-blind pair of randomized crossover trials with a two-week washout in which two fiber-containing breads were compared with control bread. The functional fiber (fruit fiber and FibreMax™) was added to yield 10 g fiber per serve (two slices). Eighty participants (n = 37 fruit fiber and n = 43 FibreMax™) consumed one serve of bread (fiber or control) followed three hours later by a pasta meal consumed ad libitum. Outcome measures included glycemia, satiety, palatability, gastrointestinal wellbeing, visual appeal and subsequent energy intake of the pasta meal. Multivariate regression was undertaken to test for differences between treatment and control for blood glucose, satiety, and cumulative energy intake. Satiety responses were also compared by splitting the data into an immediate response after eating (0–30 min) and a return to hunger analysis (30–180 min). A Wilcoxon sign rank test was used for the first component (0–30 min) and Wilcoxon matched-pairs signed-rank test for the second component (30–180 min). Between treatment differences for gastrointestinal wellbeing were tested using Pearson’s chi-square test or Fisher’s exact test.ResultsConsumption of the fruit fiber bread reduced postprandial glycemia by 35% (95% CI 13 to 51; P = 0.004) and cumulative energy intake by 368 kJ (95% CI 163 to 531; P = 0.001). There was little influence on satiety and the bread was rated as having poor taste and smell whilst generating feelings of nausea in some participants. FibreMax™ enriched bread reduced glycemia by 43% (95% CI 17 to 61; P = 0.004) without influence on energy intake or satiety. Apart from a lower visual appeal, the FibreMax™ bread was palatable. Neither bread caused gastrointestinal discomfort related to flatulence or bloating.ConclusionsEnriching bread with 10 g of functional fiber per serve is feasible although reformulation is needed to create not only an acceptable bread, but a desirable product.

Preparation and Evaluation of Pan Bread from Chia Seeds Powder as Substitute Wheat Flour

“…The defatted CSF contains 40% crude dietary fibre, of which 5-10% was soluble dietary fibre, and forms part of the mucilage, which helps to control diabetes, slow digestion, and prevent cardiovascular disease [10]. CSF accelerated intestinal movement due to a high amount of insoluble dietary fibre, which increased faecal mass and provided satiety, preventing obesity and colon cancer in humans, according to studies [11].…”

Effects of oat β-glucan consumption at breakfast on ad libitum eating, appetite, glycemia, insulinemia and GLP-1 concentrations in healthy subjects

“…A number of studies suggest that high fibre consumption is associated with increased satiation and/or satiety (Wanders et al, 2011;Poutanen et al 2017), lower body weight (Slavin, 2005), and improved postprandial glycemia (Yuan et al, 2014). There is evidence that increased fibre consumption not only reduces energy density of ingested food (Heaton et al, 1973;Rolls et al, 1999) but exerts a direct inhibitory effect on eating (Wanders et al, 2011;Pereira & Ludwig, 2001;Ibarra et al, 2014).…”

The effects of muffins enriched with sour cherry pomace on acceptability, glycemic response, satiety and energy intake: a randomized crossover trial

“…Significant reductions in incremental peak glucose have been also found in a study conducted by Yuan et al , where in a double‐blind of randomized crossover trials two functional fiber‐containing breads were compared with a control. One bread contained a gelling form of fiber, which plausibly explained its glycemic‐lowering effect.…”

“…One bread contained a gelling form of fiber, which plausibly explained its glycemic‐lowering effect. The second bread contained finely ground fruit fiber with non‐gelling and non‐viscous forms, and the glycemic‐lowering effect observed for this functional fiber could be a consequence of the displacement of wheat flour with fiber and water . Weickert and Pfeiffer explained that soluble dietary fiber can slow gastric emptying and macronutrient absorption from the gut, while insoluble fiber can increase insulin sensitivity; both can control elevation of postprandial glycemic response .…”