Abstract
Consumption of a high fat diet promotes obesity and poor metabolic health, both of which may be improved by decreasing caloric intake. Satiety-inducing ingredients such as dietary fibre may be beneficial and this study investigates in diet-induced obese (DIO) rats the effects of high or low fat diet with or without soluble fermentable fibre (pectin). In two independently replicated experiments, young adult male DIO rats that had been reared on high fat diet (HF; 45% energy from fat) were given HF, low fat diet (LF; 10% energy from fat), HF with 10% w/w pectin (HF+P), or LF with 10% w/w pectin (LF+P) ad libitum for 4 weeks (n = 8/group/experiment). Food intake, body weight, body composition (by magnetic resonance imaging), plasma hormones, and plasma and liver lipid concentrations were measured. Caloric intake and body weight gain were greatest in HF, lower in LF and HF+P, and lowest in the LF+P group. Body fat mass increased in HF, was maintained in LF, but decreased significantly in LF+P and HF+P groups. Final plasma leptin, insulin, total cholesterol and triglycerides were lower, and plasma satiety hormone PYY concentrations were higher, in LF+P and HF+P than in LF and HF groups, respectively. Total fat and triglyceride concentrations in liver were greatest in HF, lower in LF and HF+P, and lowest in the LF+P group. Therefore, the inclusion of soluble fibre in a high fat (or low fat) diet promoted increased satiety and decreased caloric intake, weight gain, adiposity, lipidaemia, leptinaemia and insulinaemia. These data support the potential of fermentable dietary fibre for weight loss and improving metabolic health in obesity.
Highlights
Obesity is a global public health problem and decreasing its incidence is clearly desirable
The magnitude of body weight gain from start to end of dietary treatments was significantly affected by diet but not by experiment, and there was no interaction (Table 2)
Overall changes in fat mass and body fat percentage were significantly affected by diet and by experiment (P
Summary
Obesity is a global public health problem and decreasing its incidence is clearly desirable. As an alternative to surgical or pharmacological treatments, the use of food ingredients to promote satiety and weight loss may offer a more physiological solution to obesity management [1, 2]. Since the modern/western high fat diet is a major contributor to the widespread obesity problem, it is pertinent to investigate the dietary combination of high fibre and high fat. We have previously demonstrated decreased ad libitum food intake, adiposity and weight gain in conventional rats fed conventional low fat purified diets supplemented with soluble fermentable dietary fibre [5, 6]. The present study examines whether one of these soluble fermentable dietary fibres (pectin) stimulates satiety and weight loss in DIO rats given high or low fat diets
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