The effects of gelled konjac glucomannan fibre on appetite and energy intake in healthy individuals: a randomised cross-over trial

Abstract

Konjac glucomannan (KGM) is a viscous dietary fibre that can form a solid, low-energy gel when hydrated and is commonly consumed in a noodle form (KGM-gel). Increased meal viscosity from gel-forming fibres have been associated with prolonged satiety, but no studies to date have evaluated this effect with KGM-gel. Thus, our objective was to evaluate subsequent food intake and satiety of KGM-gel noodles when replacing a high-carbohydrate preload, in a dose-response manner. Utilising a randomised, controlled, cross-over design, sixteen healthy individuals (twelve females/four males; age: 26·0 (sd 11·8) years; BMI: 23·1 (sd 3·2) kg/m2) received 325 ml volume-matched preloads of three KGM-gel noodle substitution levels: (i) all pasta with no KGM-gel (1849 kJ (442 kcal), control), half pasta and half KGM-gel (1084 kJ (259 kcal), 50-KGM) or no pasta and all KGM-gel (322 kJ (77 kcal), 100-KGM). Satiety was assessed over 90 min followed by an ad libitum dessert. Compared with control, cumulative energy intake was 47 % (-1761 kJ (-421 kcal)) and 23 % (-841 kJ (-201 kcal)) lower for 100-KGM and 50-KGM, respectively (both P<0·001), but no differences in subsequent energy intake was observed. Ratings of hunger were 31 % higher (P=0·03) for 100-KGM when compared with control, and were 19 % lower (P=0·04) for fullness and 28 % higher (P=0·04) for prospective consumption when comparing 100-KGM to 50-KGM. Palatability was similar across all treatments. Replacement of a high-carbohydrate preload with low-energy KGM-gel noodles did not promote additional food intake despite large differences in energy. The energy deficit incurred from partial KGM-gel substitution may have relevance in weight loss regimens, and should be further evaluated beyond the healthy population.

Metabolomic change due to combined treatment with myo-inositol, D-chiro-inositol and glucomannan in polycystic ovarian syndrome patients: a pilot study

“…Some authors have suggested that glucomannan ingestion could also increase the gastric emptying time [14–16]. This effect may be related to the increased feeling of satiety reported in some studies [17]. The European Food and Safety Authority (EFSA) in 2010 reported a scientific opinion supporting the anti-cholesterol and weight reduction claims for glucomannan-containing drugs [18].…”

A systematic review of the use of the Satiety Quotient

“…Fifty-nine percent of the included studies (n 17) compared the SQ response to meals of different composition. Of these seventeen studies, two used liquid meals (28,33) , fourteen solid meals (6,14,15,18,19,21,22,25,27,30,(34)(35)(36)(37)40) and one study compared solid v liquid meals (32) . Of these studies, three examined the effect of meals differing in energy content (14,28,33) and five studies compared the effect of meals differing in macronutrient composition (6,15,18,19,25) .…”

“…Of the thirty-three acute studies, twenty-nine were conducted in adults (6)(7)(8)11,(13)(14)(15)(18)(19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34)(35)(36)(37)40,43) and four in adolescents (38,39,41,42) .…”

Reformulation of Pastry Products to Improve Effects on Health

“…Energy contributions from simple sugars and starch-rich foods should be reduced by replacing them with dietary fibre from natural or synthetic sources [ 51 ]. The main types of fibre used in order to reduce the energy density of carbohydrate-rich foods and produce greater weight loss are polydextrose, resistant starch, inulin, oligofructose, β-glucan and glucomannan [ 75 , 76 ]. Polydextrose is a soluble fibre used widely in the food industry that is fermented partially in the colon, and almost 60% of this fibre is excreted.…”