Aim: to compare the effects of three fibers including cellulose, glucomannan, and a novel viscous polysaccharide (NVP, namely glucomannan, sodium alginate and xanthan), that differ only in viscosity, on food intake and appetite ratings.
Study design: a randomized, crossover, double-blind, controlled trial.
Subjects: 31 healthyweight adolescents (25 female and 6 male; age 16,1 +/-0,6 years; body mass index 22,2 +/-3,7 kg/m2) consumed one of the three preloads 90 min prior to an ad libitum pizza meal. Preloads were identical in taste, appearance, nutrient content and quantity of fiber, but different in their viscosities (10, 410, and 700 poise for cellulose, glucomannan, and a novel viscous polysaccharide (glucomannan, sodium alginate and xanthan), respectively).
Results: pizza intake was significantly lower (p=0,008) after consumption of the high-viscosity novel viscous polysaccharide (278 +/-111 g) compared to the medium-viscosity glucomannan (313 +/-123 g) and low-viscosity CE (316 +/-138 g) preloads, with no difference between the glucomannan and cellulose preloads. Appetite scores, physical symptoms and 24-h intake did not differ among treatment groups.
Authors’ conclusion: a highly viscous NVP ((glucomannan, sodium alginate and xanthan) preload leads to reduced subsequent food intake, in terms of both gram weight and calories, in healthy weight adolescents.
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