Soluble dextrin fibre in beverages may improve satiety: Tate & Lyle study
The study, which was supported by a research grant from Tate & Lyle, reported that the addition of soluble fibre dextrin to a liquid beverage increases levels of satiety and reduces energy intake in further meals by approximately 72 calories.
“The present findings reveal significant differences in the relative satiating power of different soluble and insoluble fibres,” said the researchers, led by Pablo Monsivais from the University of Washington, Seattle, USA.
“The supplementation of foods and beverages with soluble fibre dextrin is one way to increase fibre in the diet that might prove effective in helping consumers control their appetite and energy intake,” they said.
Writing in the journal Appetite,the authors said that fibre both dietary and functional fibres have been shown to promote physiological processes that are associated with satiety. They added that the addition of fibre to foods and beverages can provide volume and reduce energy density of foods and can increase the viscosity of liquids or semi-liquid foods.
The noted for example that fibre can slow the rate at which foods and beverages leave the stomach (gastric emptying rate), reduce the glycemic index of foods, and modify the release of hormones that control digestion and nutrient absorption – all of which works to increase a feeling of satiety.
Resistant dextrins, are a class of soluble fibre isolated from wheat or corn that have previously been shown to reduce the glycemic response and promote satiety.
Polydextrose, a low-digestible glucose polymer, is soluble and has also been found to promote satiety and reduce energy intake. In addition soluble corn fibre has been shown to reduce the glycemic and insulin responses.
However, the authors said that given the variety of dietary and functional fibres currently in the food supply, more research on the satiating power of different types of fibre is needed.
The new study investigated the effects of resistant starch (Promitor), soluble fibre dextrin (a prototype resistant dextrin fibre), polydextrose (Sta Lite III) and soluble corn fibre (Promitor) on hunger and fullness profiles, and energy intake at the next meal.
“The question was which, if any of the tested fibres, would reduce hunger ratings or lead to lower energy intakes at lunch,” said the researchers.
The researchers compared the effects of the four types of fibre on satiety and energy intakes at the next meal using a standard double-blinded preload study design.
Thirty six participants (mean age 25, and mean BMI 22.6) initially consumed a combination of a solid snack and a liquid beverage containing one of the four different types of fibre or one of two control conditions: an isoenergetic, low-fibre drink and a lower-energy, low-fibre drink.
Monsivais and co workers reported that the soluble fibre dextrin and soluble corn fibre led to a reduction in energy intake of 0.3 megajoules (approximately 72 calories) at lunch, relative to the low-energy control.
However, when compared to a control containing the same energy, only soluble fibre dextrin was associated with significantly lower energy intakes at lunch
“The five higher-energy preloads led to higher fullness and lower hunger ratings compared to the low-energy control but were not significantly different from each other,” said the researchers.
They said that beverages with added soluble fibre dextrin reduce short term energy intake, and may have implications for weight control.
“Strategies to control appetite and food consumption by increasing the fibre content of the diet need to take into account the type and quantity of fibre present in foods,” said the authors.
A recent report by Leatherhead valued the international weight management market at a whopping US$ 7.3 billion in 2009, with the expection of growth by up to 8 per cent for the next five years.
The report – The Future of the Weight Management Market – showed that consumers demand products that are convenient and products that deliver an almost immediate effect.
The main areas of growth have come from innovations in the bakery and cereal (including bars) segments, closely followed by beverages. Indeed, the report shows that both segments currently account for 33.5 and 28.4 per cent of the market, respectively.
Volume 56, Issue 1, Pages 9-14, doi: 10.1016/j.appet.2010.10.010
“Soluble fibre dextrin enhances the satiating power of beverages”
Authors: P. Monsivais, B.E. Carter, M. Christiansen, M.M. Perrigue, A. Drewnowski