PF mobile app

Your industry information available where and when you want it!
Download our new app, Prepared Foods Mobile, on your iOS or Android-based phone or tablet

Breaking News

Fiber and Satiety

June 4, 2009
/ Print / Reprints /
/ Text Size+

Fiber and Satiety

May 27/Health & Medicine Week -- According to recent research from the U.S., "Some studies suggest high-fiber foods are more satiating than foods with little or no fiber. However, we hypothesized that certain types of dietary fiber may enhance satiety more than others."

"Healthy men and women (N=20) participated in this acute, randomized double-blind, crossover study comparing the effects of four fibers and a low-fiber (LF) treatment on satiety. On five separate visits, fasting subjects consumed either a LF muffin (1.6g fiber) or one of four high-fiber muffins (8.0-9.6g fiber) for breakfast. The subjects used four questions on 100mm visual analogue scales to rate satiety at baseline and at regular intervals for 180 minutes after muffin consumption. Responses were analyzed as area under the curve and significant differences from baseline. Satiety differed among treatments. Resistant starch and corn bran had the most impact on satiety, whereas polydextrose had little effect and behaved like the LF treatment," wrote H.J. Willis and colleagues, University of Minnesota.

The researchers concluded, "Results from this study indicate that not all fibers influence satiety equally."

Willis and colleagues published their study in Nutrition Research ("Greater Satiety Response with Resistant Starch and Corn Bran in Human Subjects," Nutrition Research, 2009;29(2):100-105).

For additional information, contact J.L. Slavin, University of Minnesota, Dept. of Food Science & Nutrition, 1334 Eckles Avenue, St. Paul, MN 55108.

From the June 8, 2009, Prepared Foods E-dition

You must login or register in order to post a comment.



2014 Prepared Foods

October 2014 PF cover

2014 October

Check out the October 2014 issue, with features on clean-label Asian foods, cheese trends,and much more!

Table Of Contents Subscribe


Have your most recent product launches emphasized protein on labels/packaging ?
View Results Poll Archive


Vegetable Oils in Food Technology
Vegetable Oils in Food Technology: Composition, Properties and Uses, 2nd Edition

Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry.

More Products


Benecol Case Study: Reducing Cholesterol

Bread and Butter
Benecol is a brand licensed by Finnish company, Raisio Group. Branded products include a range of cholesterol-lowering food goods such as fat spreads, yogurts, milk, bread, and soy drinks. Market Line


Facebook icon Twitter icon  YouTube iconLinkedIn icong+icon

Food Master

food master 2013Food Master 2013 is now available!

Where the buying process begins in the food and beverage manufacturing market. 

Visit to learn more.