Effect of Substituting Starchy Noodles with Konjac Fiber Noodles on Satiety, Palatability and Subsequent Food Intake in Healthy Individuals: A Dose Response Study

Abstract

BackgroundFoods that provides satiety with little calories are in high demand. We evaluated the effect of substituting regular noodles with noodles made from Konjac fiber (KF) on signals of appetite and consecutive food intake in healthy individuals.MethodsFollowing an overnight fast, sixteen healthy volunteers (12F/4M; Age: 26±12 years; BMI: 23±3kg/m2) were randomly assigned to receive one of three‐isovolumetric pre‐load meals on three separate occasions. Meals differed by increments of ~250 kcal due to partial or full replacement of starchy noodles by KF Shirataki noodles (zero% KF:442kcal; 50% KF:259kcal and 100% KF:77kcal), followed 90min later by an ad libitum wafer cookies post‐load. Measures of satiety using a visual analogue scale were collected over 90 min and ad libitum food intake was assessed.ResultsHunger was significantly higher after 100%KF compared to zero%KF (control)(p=0.04). Fullness was lower and prospective consumption was higher after100%KF compared to 50% KF (p=0.03). Post‐load energy intake after all preloads were not significantly different (p=0.71), resulting in a net caloric deficit of 201 and 421 kcal in cumulative energy intake compared to control after 50% KF(p<0.001) and 100% KF (p<0.001), respectively. Cumulative energy intake was also significantly lower after the 100%KF meal compared to the 50% KF meal (p<0.05). There were no differences in palatability ratings between the meals.ConclusionReplacement of a high carbohydrate preload with a low energy konjac fiber food did not increase subsequent food intake in healthy individuals. The caloric deficit incurred from the volume‐matched preloads may have relevance in weight loss regimes however further studies should evaluate whether the effects of konjac fiber foods extend over the long term and its mechanisms of action.