Article

Polydextrose: its impact on short-term food intake and subjective feelings of satiety in males-a randomized controlled cross-over study.

Functional Food Centre, Oxford Brookes University, Gipsy Lane, Headington, Oxford, OX3 0BP, UK, .
European Journal of Nutrition (Impact Factor: 3.13). 06/2012; DOI: 10.1007/s00394-012-0395-4
Source: PubMed

ABSTRACT PURPOSE: Polydextrose is a low-calorie highly branched-chain glucose polymer that is poorly digested in the upper gastrointestinal tract and therefore demonstrates fibre-like properties. Fibre has been shown to increase satiety and possibly reduce food intake. Therefore, the objective of the current study was to examine the effects of polydextrose on short-term satiety and energy intake. METHODS: In a repeated-measures randomized blind cross-over design, 26 healthy males consumed a 400-g fruit smoothie containing 12 g (3 %) of polydextrose, and a buffet lunch 60 min after the smoothie. Motivational ratings for satiety and palatability and lunch energy intake were measured. The effects of the polydextrose-containing smoothie were compared against a polydextrose-free control smoothie. RESULTS: Polydextrose did not significantly alter the taste and palatability of the fruit smoothie. Consuming the polydextrose-containing smoothie resulted in a significantly lower energy intake at lunch (102 kcal less) compared to the control. CONCLUSION: Polydextrose may be a good fortificant for reducing short-term food intake.

0 Bookmarks
 · 
98 Views
  • [Show abstract] [Hide abstract]
    ABSTRACT: Previous studies have shown the ability of high molecular weight barley β-glucan with increased viscosity to attenuate glycemic response, gastric emptying and in vitro starch digestion. The main objective of this study was to investigate the effect of molecular weight of barley β-glucan in a semisolid meal on energy intake and subjective feelings of hunger, fullness, desire to eat and prospective food consumption in healthy male subjects. In a randomised, controlled, cross over trial, 23 healthy male subjects (BMI 24.2±2.5 kg/m(2)) tested soups equivalent to 25 g available carbohydrate containing high or low molecular weight barley β-glucan (~ 3g) as preload after a standard breakfast. The viscosity of soup with high molecular weight β-glucan was 350 Pas whereas the soup with low molecular weight β-glucan had viscosity of 100 Pas. Appetite ratings before and for two hours after consumption of β-glucan soups and subsequent ad libitum energy intake at lunch were recorded and compared with a control soup with no β-glucan. There was no significant difference in food intake at the ad libitum meal or for the remainder of the day following consumption of the three test foods (p>0.05). Similarly, there were no significant differences (p>0.05) in hunger, fullness, desire to eat or prospective food consumption following β-glucan soups. The current study provides evidence that molecular weight of barley β-glucan may not impact on perceived feelings of hunger or food intake at the current dose and viscosity.
    Appetite 08/2014; · 2.54 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: Polydextrose is a randomly bonded glucose polymer with a highly branched and complex structure. It resists digestion in the upper gastrointestinal tract and is partially fermented in the large intestine by the colonic microbes. Due to its complex structure, a plethora of microbes is required for the catabolism of polydextrose and this process occurs slowly. This gradual fermentation of polydextrose gives rise to moderate amounts of fermentation products, such as short chain fatty acids and gas. The production of these metabolites continues in the distal part of the colon, which is usually considered to be depleted of saccharolytic fermentation substrates. The fermentation of polydextrose modifies the composition of the microbiota in the colon, and has been shown to impact appetite and satiety in humans and improve the gastrointestinal function. The purpose of this short review is to summarise the in vitro, in vivo and human studies investigating the fermentation properties of polydextrose in the large intestine.
    Beneficial Microbes 04/2014; · 1.47 Impact Factor