Abstract
BackgroundFoods that enhance satiety can help consumers to resist environmental cues to eat, and improve the nutritional quality of their diets. Viscosity generated by oat β-glucan, influences gastrointestinal mechanisms that mediate satiety. Differences in the source, processing treatments, and interactions with other constituents in the food matrix affect the amount, solubility, molecular weight, and structure of the β-glucan in products, which in turn influences the viscosity. This study examined the effect of two types of oatmeal and an oat-based ready-to-eat breakfast cereal (RTEC) on appetite, and assessed differences in meal viscosity and β-glucan characteristics among the cereals.MethodsForty-eight individuals were enrolled in a randomized crossover trial. Subjects consumed isocaloric breakfast meals containing instant oatmeal (IO), old-fashioned oatmeal (SO) or RTEC in random order at least a week apart. Each breakfast meal contained 218 kcal (150 kcal cereal, and 68 kcal milk) Visual analogue scales measuring appetite were completed before breakfast, and over four hours, following the meal. Starch digestion kinetics, meal viscosities, and β-glucan characteristics for each meal were determined. Appetite responses were analyzed by area under the curve. Mixed models were used to analyze response changes over time.ResultsIO increased fullness (p = 0.04), suppressed desire to eat (p = 0.01) and reduced prospective intake (p < 0.01) more than the RTEC over four hours, and consistently at the 60 minute time-point. SO reduced prospective intake (p = 0.04) more than the RTEC. Hunger scores were not significantly different except that IO reduced hunger more than the RTEC at the 60 minute time-point. IO and SO had higher β-glucan content, molecular weight, gastric viscosity, and larger hydration spheres than the RTEC, and IO had greater viscosity after oral and initial gastric digestion (initial viscosity) than the RTEC.ConclusionIO and SO improved appetite control over four hours compared to RTEC. Initial viscosity of oatmeal may be especially important for reducing appetite.
Highlights
The prevalence of obesity has increased in every region of the world, including several countries with low and middle incomes [1]
In a previous study [19] we demonstrated that a breakfast meal containing 250 kcal serving of Old fashioned oatmeal (SO) increased satiety compared to an isocaloric meal containing 250 kcal of the most widely consumed oat-based ready-to-eat breakfast cereal (RTEC) in the United States ((based on IRI Liquid Data, 52 Weeks Ending March 11, 2012)
In a previous study we showed that energy intake at lunch decreases after eating a larger portion size (250 kcal) of oatmeal at breakfast compared to an isocaloric serving of the RTEC; (Rebello CJ et al, manuscript under review) in this study food intake was not measured
Summary
The prevalence of obesity has increased in every region of the world, including several countries with low and middle incomes [1]. The US will have a projected 65 million more obese adults in 2030 compared to 2010 [3] Reversing this epidemic requires developing effective ways of curbing excessive energy intake. Dietary fiber is classified as soluble and insoluble fiber based on its solubility in aqueous enzyme solutions similar to those in the gastrointestinal tract [6] Some soluble fibers such as β-glucan form a viscous solution when mixed with liquids. Viscosity is an important rheological property of β-glucan, and is associated with beneficial physiologic responses that mediate appetite regulation such as delayed gastric emptying, increased stomach distension, and delayed intestinal transit [7]. This study examined the effect of two types of oatmeal and an oat-based ready-to-eat breakfast cereal (RTEC) on appetite, and assessed differences in meal viscosity and β-glucan characteristics among the cereals
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