Abstract
Background
Fiber is thought to enhance satiety, although not all fibers are equally effective.
Colonic fermentation may influence satiety and food intake.
Objective
To test the satiating properties of four isolated fibers added to chocolate crisp
bars.
Design
Within-subject preload design with repeated measures. Each participant completed five
conditions, presented in random order.
Subjects
Participants were 22 adult women who do not practice restrained eating (body mass
index 18 to 29).
Intervention
The experimental conditions were four fiber treatments: 10 g oligofructose, inulin,
soluble corn fiber, or resistant wheat starch in chocolate crisp bars. A no-added-fiber
bar was evaluated as the control. The night before each treatment, participants consumed
a dinner bar containing 10 g of the same fiber given the next morning.
Main outcome measures
Repeated ratings of feelings related to hunger and fullness at the lunch meal were
the main measures. Secondary outcomes included breath hydrogen and methane, gastrointestinal
symptoms, energy consumed at an ad libitum lunch, and energy from 24-hour dietary
recall.
Statistical analyses performed
Mixed-effect linear models with random intercept for participants to model within-subject
correlation.
Results
All treatments were well tolerated. No differences were found in subjective satiety
during the morning or food intake at lunch or over 24 hours. The oligofructose bar
produced the greatest increase in breath hydrogen, and the most bloating and flatulence
symptoms.
Conclusions
Functional fibers incorporated into chocolate bars at high fiber doses produce greater
gastrointestinal symptoms than control, but do not alter satiety, hunger, or food
intake compared with control in the short term.
Keywords
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Biography
M. Karalus is a graduate research assistant with the Department of Food Science and Nutrition, University of Minnesota, St Paul.
Biography
M. Clark is a graduate research assistant with the Department of Food Science and Nutrition, University of Minnesota, St Paul.
Biography
Z. Vickers is a professor with the Department of Food Science and Nutrition, University of Minnesota, St Paul.
Biography
J. Slavin is a professor with the Department of Food Science and Nutrition, University of Minnesota, St Paul.
Biography
M. Kuyama is an undergraduate research assistant with the Department of Food Science and Nutrition, University of Minnesota, St Paul.
Biography
K. A. Greaves is principal nutrition and information scientist, Nutrition and Research Department, Kellogg Company, Battle Creek, MI.
Biography
W. Thomas is an associate professor, Division of Biostatistics, School of Public Health, University of Minnesota, Minneapolis.
Article Info
Publication History
Published online: July 06, 2012
Accepted:
May 7,
2012
Available online 6 July 2012Footnotes
STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.
FUNDING/SUPPORT This research was supported by the Kellogg Corporate Citizen's Fund, the Minnesota Agricultural Experiment Station, and the Sensory Center at the University of Minnesota.
Identification
Copyright
© 2012 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.
