Short-term effects of milkshake containing polydextrose and maltodextrin on subjective feelings of appetite, energy intake and blood glucose in healthy females

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
İsmail Mücahit Alptekin ◽  
Ece Erdoğan ◽  
Aylin İşler ◽  
Esma Cansu Yanalak ◽  
Funda Pınar Çakiroğlu ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Energy Intake ◽  
Postprandial Blood Glucose ◽  
Dietary Fibers ◽  
Analog Scale ◽  
Short Term ◽  
Content Type ◽  
Ad Libitum ◽  
Desire To Eat ◽  
Healthy Females

Purpose Previous studies have reported that dietary fibers such as polydextrose and maltodextrin can reduce food intake; however, the studies on the differences of this effect are insufficient. The purpose of this paper is to compare the effects of dietary fibers maltodextrin and polydextrose on alterations of short-term satiety, energy intake and postprandial blood glucose in healthy females. Design/methodology/approach This study was designed as a randomized, crossover and double blind research. For this purpose, 21 healthy females consumed a milkshake containing 0 g (control), 15 g polydextrose (PDX) and 15 g maltodextrin (MDX), and an ad libitum lunch meal was served 150 min later. Subjective appetite scores (hunger, satiety, prospective food consumption and desire to eat) were measured using a visual analog scale. Appetite scores and blood glucose were measured before preload and once per 15 min after milkshake consumption. Findings Visual analog scale scores showed that PDX had an improved effect on satiety and hunger feelings. Compared to the control, dietary fiber increased the Area Under Curve (AUC) scores of satiety (p < 0.001) and decreased the AUC scores of hunger (p < 0.001), prospective food consumption (p < 0.001) and desire to eat (p < 0.001). Energy intake during ad libitum meal was significantly lower in PDX (Control: 862 (54.3) Kcal versus PDX: 679 (35.4) Kcal and MDX: 780 (49.3) Kcal. Moreover, the blood glucose levels were significantly lower in MDX. Originality/value This study conducted with healthy females demonstrated that PDX was more effective in inducing satiety during subsequent food intake, and that postprandial blood glucose were within more healthy levels in MDX.

scholarly journals Eight-day consumption of inulin added to a yogurt breakfast lowers postprandial appetite ratings but not energy intakes in young healthy females: a randomised controlled trial

2015 ◽  
Vol 115 (2) ◽  
pp. 262-270 ◽  
Author(s):  
Sarah Heap ◽  
Jessica Ingram ◽  
Marron Law ◽  
Amy J. Tucker ◽  
Amanda J. Wright
Keyword(s):  
Energy Intake ◽  
Controlled Trial ◽  
Eating Behaviour ◽  
Hormonal Contraceptives ◽  
Double Blind ◽  
Randomised Controlled ◽  
Desire To Eat ◽  
Repeated Consumption ◽  
Healthy Females

AbstractIncreasing feelings of satiety may reduce appetite and energy intake. The role of inulin consumption in impacting satiety is unclear. A randomised double-blind controlled crossover trial aimed to determine the effects of inulin+yogurt on satiety after 1 and 8-d consumption. The preload breakfast included 100 g vanilla yogurt with (yogurt-inulin (YI)) and without (yogurt-control (YC)) 6 g inulin. A total of nineteen healthy females (22·8 (sd 2·7) years) with non-restrained eating behaviour and taking hormonal contraceptives participated in the study. Day 1 and 8 visual analogue scale (VAS) ratings of Hunger, Fullness, Desire to Eat and Prospective Food Consumption (PFC) were collected at fasting and every 30 min for 180 min. Energy intake was calculated from a weighed ad libitum lunch and remainder of day food records. Total AUC was calculated for each VAS. Day 1 (VAS only) and 8 (VAS and energy intakes) data were compared between YI and YC using ANCOVA, and ANOVA was used to compare energy intakes on Day 1. There were no significant differences between Day 1 YI and YC AUC appetite ratings or energy intakes. However, 8-d consumption of YI v. YC was associated with lower Desire to Eat and PFC ratings but similar lunch and total day energy intakes. Therefore, the addition of 6 g inulin to a commercially available yogurt affected feelings of appetite, but not energy intake, after repeated consumption. These results suggest that inulin may be a suitable ingredient to increase dietary fibre consumption, with potential to impact appetite.

scholarly journals Using Sensory Cues to Optimise the Satiety Value of a Reduced-Calorie Product Labelled ‘Healthier Choice’

Nutrients ◽  
2019 ◽  
Vol 12 (1) ◽  
pp. 107 ◽  
Author(s):  
Keri McCrickerd ◽  
Priscilla Pei Sian Tay ◽  
Claudia Shuning Tang ◽  
Ciarán Gerard Forde
Keyword(s):  
Energy Intake ◽  
Sensory Quality ◽  
Unintended Effects ◽  
Sensory Cues ◽  
Negative Effects ◽  
Short Term ◽  
Label Product ◽  
Label Information ◽  
Ad Libitum ◽  
The Impact

Reformulation strategies to reduce the energy density of commonly consumed foods and beverages are intended to support weight management, but expectations generated by labelling these as ‘healthier’ alternatives can have unintended effects on the product’s sensory evaluations and consumption behaviours. We compared the impact of four different strategies for presenting a lower-calorie beverage to consumers on product perceptions, short-term appetite and energy intake. Participants (N = 112) consumed higher- (211 kcal/portion) and lower-calorie (98 kcal/portion) fixed-portion soymilks in the morning across two test days, with the lower-calorie version presented in one of four contexts varying in label information and sensory quality: (1) sensory-matched/unlabelled, (2) sensory-matched/labelled, (3) sensory-reduced (less sweet and creamy)/labelled, and (4) sensory-enhanced (sweeter and creamier)/labelled. The label was Singapore’s Healthier Choice Symbol, which also highlighted that the soymilk was lower calorie. Changes in reported appetite, ad libitum lunch intake, and self-reported intake for the rest of the text day were recorded. Results indicated that total energy intake was consistently lower on the days the lower calorie beverages were consumed, regardless of how they were presented. However, the ‘healthier choice’ label increased hunger prior to lunch and reduced the soymilks’ perceived thickness and sweetness compared to the same unlabelled version. Increasing the product’s sensory intensity successfully maintained liking, experienced sensory quality and appetite. Results suggest that food companies wanting to explicitly label product reformulations could combine messages of ‘lower calorie’ and ‘healthier choice’ with appropriate taste and texture enhancements to maintain acceptance and avoid negative effects on appetite.

scholarly journals Differing effects of high-fat or high-carbohydrate meals on food hedonics in overweight and obese individuals

2016 ◽  
Vol 115 (10) ◽  
pp. 1875-1884 ◽  
Author(s):  
Mark Hopkins ◽  
Catherine Gibbons ◽  
Phillipa Caudwell ◽  
John E. Blundell ◽  
Graham Finlayson
Keyword(s):  
Energy Intake ◽  
High Fat ◽  
Appetite Control ◽  
Short Term ◽  
High Carbohydrate ◽  
Low Carbohydrate ◽  
Before And After ◽  
Ad Libitum ◽  
The Impact ◽  
Food Hedonics

AbstractAlthough the effects of dietary fat and carbohydrate on satiety are well documented, little is known about the impact of these macronutrients on food hedonics. We examined the effects ofad libitumand isoenergetic meals varying in fat and carbohydrate on satiety, energy intake and food hedonics. In all, sixty-five overweight and obese individuals (BMI=30·9 (sd3·8) kg/m2) completed two separate test meal days in a randomised order in which they consumed high-fat/low-carbohydrate (HFLC) or low-fat/high-carbohydrate (LFHC) foods. Satiety was measured using subjective appetite ratings to calculate the satiety quotient. Satiation was assessed by intake atad libitummeals. Hedonic measures of explicit liking (subjective ratings) and implicit wanting (speed of forced choice) for an array of HFLC and LFHC foods were also tested before and after isoenergetic HFLC and LFHC meals. The satiety quotient was greater afterad libitumand isoenergetic meals during the LFHC condition compared with the HFLC condition (P=0·006 andP=0·001, respectively), whereasad libitumenergy intake was lower in the LFHC condition (P<0·001). Importantly, the LFHC meal also reduced explicit liking (P<0·001) and implicit wanting (P=0·011) for HFLC foods compared with the isoenergetic HFLC meal, which failed to suppress the hedonic appeal of subsequent HFLC foods. Therefore, when coupled with increased satiety and lower energy intake, the greater suppression of hedonic appeal for high-fat food seen with LFHC foods provides a further mechanism for why these foods promote better short-term appetite control than HFLC foods.

The effects of short-term overfeeding on ad libitum energy intake in thin and reduced-obese women and men

Appetite ◽  
2007 ◽  
Vol 49 (1) ◽  
pp. 284
Author(s):  
M.A. Cornier ◽  
S.S. Von Kaenel ◽  
D.H. Bessesen
Keyword(s):  
Energy Intake ◽  
Obese Women ◽  
Short Term ◽  
Ad Libitum

scholarly journals Effect of ambient temperature during acute aerobic exercise on short-term appetite, energy intake, and plasma acylated ghrelin in recreationally active males

2013 ◽  
Vol 38 (8) ◽  
pp. 905-909 ◽  
Author(s):  
Lucy K. Wasse ◽  
James A. King ◽  
David J. Stensel ◽  
Caroline Sunderland
Keyword(s):  
Ambient Temperature ◽  
Aerobic Exercise ◽  
Energy Intake ◽  
Core Temperature ◽  
Acylated Ghrelin ◽  
Short Term ◽  
Temperature Changes ◽  
Increase Energy Intake ◽  
Ad Libitum ◽  
Intake Regulation

Ambient temperature during exercise may affect energy intake regulation. Compared with a temperate (20 °C) environment, 1 h of running followed by 6 h of rest tended to decrease energy intake from 2 ad libitum meals in a hot (30 °C) environment but increase energy intake in a cool (10 °C) environment (p = 0.08). Core temperature changes did not appear to mediate this trend; whether acylated ghrelin is involved is unclear. Further research is warranted to clarify these findings.

The effect of beverages varying in glycaemic load on postprandial glucose responses, appetite and cognition in 10–12-year-old school children

2012 ◽  
Vol 110 (3) ◽  
pp. 529-537 ◽  
Author(s):  
Emily Brindal ◽  
Danielle Baird ◽  
Amy Slater ◽  
Vanessa Danthiir ◽  
Carlene Wilson ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Cognitive Function ◽  
Energy Intake ◽  
Short Term Memory ◽  
Glucose Monitoring ◽  
Postprandial Glucose ◽  
Short Term ◽  
Double Blind ◽  
Term Memory ◽  
Glycaemic Load

Reducing glycaemic index (GI) and glycaemic load (GL) inconsistently improves aspects of cognitive function and appetite in children. Whether altering the GL by lowering carbohydrate relative to protein and fat has a role in these effects is unknown. Therefore, we assessed the differential effects of beverages varying in GL and dairy composition on appetite, energy intake and cognitive function in children. A total of forty children (10–12 years) completed a double-blind, randomised, crossover trial, receiving three isoenergetic drinks (approximately 1100 kJ): a glucose beverage (GI 100, GL 65), a full milk beverage (GI 27, GL 5) and a half milk/glucose beverage (GI 84, GL 35). For 3 h post-consumption, subjective appetite and cognitive performance (speed of processing, memory, attention and perceptual speed) were measured hourly. At completion, each child was provided a buffet-style lunch and energy intake was calculated. Blood glucose was objectively measured using the Continuous Glucose Monitoring System. Blood glucose AUC values were significantly different between the drinks (P< 0·001), but did not sustain above the baseline for 3 h for any drink. Mixed modelling revealed no effect of beverage on subjective appetite or energy intake. Participant sex and drink GL significantly interacted for short-term memory (P< 0·001). When girls consumed either milk-containing beverage, they recalled 0·7–0·8 more words compared with 0·5 less words after the glucose drink (P≤ 0·014). Altering GL of drinks by reducing carbohydrate and increasing protein did not affect appetite or cognition in children. Girls may demonstrate improved short-term memory after consuming beverages with higher protein and lower GL.

scholarly journals The Application of Plasma 1,5-Anhydro-D-glucitol for Monitoring Type 2 Diabetic Patients

2005 ◽  
Vol 21 (3) ◽  
pp. 127-132 ◽  
Author(s):  
Marzena Dworacka ◽  
Hanna Winiarska
Keyword(s):  
Blood Glucose ◽  
Plasma Level ◽  
Multivariate Regression Analysis ◽  
Postprandial Blood Glucose ◽  
Effective Control ◽  
Diabetic Patients ◽  
Short Term ◽  
Type 2 Diabetic Patients ◽  
Type 2 Diabetic

Aim: Recent data have suggested that effective control of postprandial blood glucose can reduce the risk of macroangiopathic complications of diabetes, especially cardiovascular risk. 1,5-Anhydro-D-glucitol (1,5-AG) has been proposed as a marker of short-term hyperglycaemic excursions. We aimed to evaluate its usefulness in patients with type 2 diabetes and have attempted to indicate when 1,5-AG monitoring should be used in ordinary diabetes care settings. Methods: The study group consisted of 130 type 2 diabetic patients aged 36–69 years. 1,5-AG plasma level, HbA1c concentrations and daily glucose profile were measured. Mean blood glucose (MBG), M-value were calculated and maximal daily glycaemia (MxG) was established as indicators of short-term hyperglycaemic episodes. Results: 1,5-AG plasma level was negatively and HbA1c was positively correlated with fasting glycaemia (FG), MBG, M-value and MxG. Multivariate regression analysis revealed that 1,5-AG plasma level is determined by MxG only, while FG determined HbA1c concentration in blood. The analysis of 1,5-AG level and HbA1c distributions in well and poorly controlled patients revealed that persons with low HbA1c values may have decreased 1,5-AG plasma level. Conclusion: 1,5-AG plasma level monitoring is the useful method to identify well controlled, exclusively based on HbA1c levels type 2 diabetic patients with transient hyperglycaemia, accordingly patients at high risk of macroangiopathic complications.

scholarly journals Effects of Consuming Preloads with Different Energy Density and Taste Quality on Energy Intake and Postprandial Blood Glucose

Nutrients ◽  
2018 ◽  
Vol 10 (2) ◽  
pp. 161 ◽  
Author(s):  
Siew Tey ◽  
Nurhazwani Salleh ◽  
Christiani Henry ◽  
Ciaran Forde
Keyword(s):  
Blood Glucose ◽  
Energy Density ◽  
Energy Intake ◽  
Taste Quality ◽  
Postprandial Blood Glucose

scholarly journals Intraduodenal Administration of L-Valine Has No Effect on Antropyloroduodenal Pressures, Plasma Cholecystokinin Concentrations or Energy Intake in Healthy, Lean Men

Nutrients ◽  
2019 ◽  
Vol 11 (1) ◽  
pp. 99 ◽  
Author(s):  
Rachel A. Elovaris ◽  
Penelope C. E. Fitzgerald ◽  
Vida Bitarafan ◽  
Sina S. Ullrich ◽  
Michael Horowitz ◽  
...  
Keyword(s):  
Amino Acids ◽  
Blood Glucose ◽  
Energy Intake ◽  
Branched Chain Amino Acids ◽  
World Health ◽  
Postprandial Blood Glucose ◽  
Saline Control ◽  
Intraduodenal Infusion ◽  
Plasma Cholecystokinin ◽  
Branched Chain

Whey protein is rich in the branched-chain amino acids, L-leucine, L-isoleucine and L-valine. Thus, branched-chain amino acids may, at least in part, mediate the effects of whey to reduce energy intake and/or blood glucose. Notably, 10 g of either L-leucine or L-isoleucine, administered intragastrically before a mixed-nutrient drink, lowered postprandial blood glucose, and intraduodenal infusion of L-leucine (at a rate of 0.45 kcal/min, total: 9.9 g) lowered fasting blood glucose and reduced energy intake from a subsequent meal. Whether L-valine affects energy intake, and the gastrointestinal functions involved in the regulation of energy intake, as well as blood glucose, in humans, is currently unknown. We investigated the effects of intraduodenally administered L-valine on antropyloroduodenal pressures, plasma cholecystokinin, blood glucose and energy intake. Twelve healthy lean men (age: 29 ± 2 years, BMI: 22.5 ± 0.7 kg/m2) were studied on 3 separate occasions in randomised, double-blind order. Antropyloroduodenal pressures, plasma cholecystokinin, blood glucose, appetite perceptions and gastrointestinal symptoms were measured during 90-min intraduodenal infusions of L-valine at 0.15 kcal/min (total: 3.3 g) or 0.45 kcal/min (total: 9.9 g), or 0.9% saline (control). Energy intake from a buffet-meal immediately after the infusions was quantified. L-valine did not affect antral, pyloric (mean number; control: 14 ± 5; L-Val-0.15: 21 ± 9; L-Val-0.45: 11 ± 4), or duodenal pressures, plasma cholecystokinin (mean concentration, pmol/L; control: 3.1 ± 0.3; L-Val-0.15: 3.2 ± 0.3; L-Val-0.45: 3.0 ± 0.3), blood glucose, appetite perceptions, symptoms or energy intake (kcal; control: 1040 ± 73; L-Val-0.15: 1040 ± 81; L-Val-0.45: 1056 ± 100), at either load (p > 0.05 for all). In conclusion, intraduodenal infusion of L-valine, at loads that are moderately (3.3 g) or substantially (9.9 g) above World Health Organization valine requirement recommendations, does not appear to have energy intake- or blood glucose-lowering effects.

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