A Comparison of Differently Processed Orange Beverages on Self‐Reported Ratings of Hunger and Fullness

Abstract

BackgroundIt is well documented that fruit has a strong effect on self‐reported ratings of appetite yet the effects of processing on these effects are less well understood.MethodsWe used a randomized cross over design in 24 normal weight adult subjects (M=17, F=7). Subjects fasted for 12 hours then consumed a standardized breakfast followed by 8 fl oz of either a water control (WC), 100% pure orange juice without pulp (OJWP), processed whole orange (PWO) that contained more fiber than OJWP, or whole orange (WO). Self reported ratings of hunger and fullness (4 questions), measured by Visual Analogue Scales, were collected at baseline and every 15 minutes for the next 2 hours.ResultsResults of a two way repeated measures ANOVA, with baseline as a covariate, showed that all 3 interventions reduced hunger (figure 1) and increased fullness (figure 2) compared to the WC control; OJWP (p<0.0001), PWO (p<0.0001) and WO (p<0.0001). PWO reduced hunger and increased fullness to a greater extent than OJWP (p<0.0001) and to a similar extent as WO (p>0.05). image imageConclusionThese findings suggest that retaining the naturally occurring levels of fiber in orange juice can result in a product which has a strong effect on self‐reported ratings of hunger and fullness which are comparable to that of the whole fruit.