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Fiber and Satiety

June 4, 2009
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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

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