The randomised within-subject study, published inthe British Journal of Nutrition, investigated the effect of polydextrose in a variety of doses on satiety and energy intake after previous research studies suggested that the soluble fibre can reduce food intake.
Led by Nerys Astbury from the University of Nottingham, UK, the research team noted that while previous research has suggested a role for polydextrose in increasing satiety, “the optimal dose required to achieve this effect is currently unknown.”
The new study tested the effects of various intakes of polydextrose in a chocolate milk drink given to 21 people in a randomised crossover study. The research team found that the soluble increases feelings of satiety and energy intake in a dose-dependent manner – with an intake of 25g leading to the lowest energy intake.
Astbury and her team fed the 21 participants (12 men and 9 women) a ‘pre-load’ chocolate milk drink containing equal energy loads but varying levels of DuPont Danisco’s Litesse Ultra polydextrose before serving an unlimited pasta-based test meal.
Participants were given a pre-load drink containing either 0 grams (control), 6.3g, 12.5g or 25g polydextrose 90 minutes before the meal. The team then determined the exact amount of energy consumed by each participant before they declared themselves comfortably full.
This data revealed that total meal energy intake was significantly lower when participants had received 6.3 g, 12.5 g, or 25 g polydextrose in the pre-meal drink compared to the no-polydextrose control.
Indeed, they noted that consumption of 25g polydextrose led to the lowest meal energy intake - indicating that the impact on satiety is dose-dependent, the team said.
It was also found that both the 12.5 g and 25 g polydextrose doses were linked to a lower total energy intake over the entire day.
Source: British Journal of Nutrition
Published online ahead of print, doi: 10.1017/S0007114512005776
“Polydextrose results in a dose-dependent reduction in ad libitum energy intake at a subsequent test meal”
Authors: Nerys M. Astbury, Moira A. Taylor, Ian A. Macdonald