Abstract
ObjectiveTo compare the effect of two oat‐based cereals on appetite, satiety, and food intakeMethods48 healthy individuals, ≥18 years of age were enrolled in a randomized, controlled, crossover trial. Following an overnight fast, subjects consumed either oatmeal or a ready‐to‐eat oat‐based breakfast cereal (RTEC) in random order at least a week apart. Each breakfast contained 363kcals (250kcals cereal, 113kcals milk). Visual analogue scales measuring appetite and satiety were completed at baseline and postprandial. Lunch was served four hours after breakfast. The molecular weight, radius of gyration and viscosity of oat fiber (β‐glucan) were determined. Appetite and satiety responses were analyzed by area under the curve. Food intake and β‐glucan properties were analyzed using t‐tests or chisquare analysis.ResultsOatmeal resulted in greater increase in fullness and greater reduction in hunger, desire to eat, and prospective intake compared to RTEC (p<0.002 for all). Food intake at lunch was lower after eating oatmeal compared to RTEC (p<0.0123). β‐glucan in oatmeal had higher molecular weight (p<0.0001), radius of gyration (p<0.0001) and viscosity (p=0.03) than in RTEC.ConclusionsOatmeal suppressed appetite, increased satiety and reduced food intake compared to RTEC. The physicochemical properties of oat fiber are important factors affecting satiety and food intake. Study funded by PepsiCo
Published Version
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