A blend of soluble fiber and resistant starch promotes feelings of fullness in humans

Abstract

Some research suggests that high fiber foods cause greater satiety than low fiber foods. The mechanism is unclear, but may be related to the glycemic and insulin response to a meal. This randomized, double‐blind, crossover study examined differences in satiety scores and postprandial glucose and insulin concentrations among different types and combinations of fiber. On 5 occasions, subjects (n=20) consumed either a low‐fiber control breakfast or 1 of 4 breakfasts containing 25 g fiber from soluble corn fiber (SCF) or resistant starch (RS), alone or in combination with pullulan (SCF+P and RS+P), a soluble fiber. All breakfasts were equal in calories and macronutrients. Plasma glucose and insulin were measured and satiety was assessed via visual analog scales (VAS) for 3 hours after breakfast. Results were analyzed as area under the curve (AUC). The RS+P treatment caused significantly greater fullness than the control (p<0.05). While there was a trend of increased fullness with the other fiber treatments, no other significant differences in satiety were observed. Despite equal available carbohydrates, glucose and insulin AUC were significantly reduced for RS (p=0.03) and RS+P (p=0.01) compared to control. This indicates that a blend of soluble and insoluble fiber may be more effective in promoting satiety and favorably altering postprandial blood parameters. Supported by Tate & Lyle Health & Nutrition Sciences.Grant Funding Source: Supported by Tate & Lyle Health & Nutrition Sciences