Effects of β-glucan and inulin consumption on postprandial appetite, energy intake and food consumption in healthy females: A randomized controlled trial
MetadataShow full item record
CitationAlptekin, İ. M., Çakıroğlu, F. P., & Örmeci, N. (2021). Effects of β-glucan and inulin consumption on postprandial appetite, energy intake and food consumption in healthy females: A randomized controlled trial. Nutrition and Health. pp. 1-10. https://doi.org/10.1177/02601060211023256
Background: To date, several researchers have investigated the association between dietary fibre consumption and satiety. However, there is no study that includes both inulin and b-glucan to compare energy intake (EI) and satiety ratings. Aim: The current study investigated the effects of two dietary fibres, b-glucan and inulin, on satiety and food intake. Methods: The study was carried out among 24 woman over 18 years of age. The dietary fibres b-glucan (6 g/day) or inulin (6 g/day) were consumed by participants for five weeks. On the first and fifth week visits, the participants consumed a standard breakfast followed by an ad libitum test meal. Appetite was assessed using visual analogue scales (VAS) before and after breakfast. EI was measured at the test meal using plate waste. Results: Both dietary fibres significantly reduced the VAS scores of hunger, prospective food consumption and desire to eat, and increased satiety compared with the control group. However, the area under curve data for the VAS scores did not exhibit a significant difference. Significant reductions in EI and anthropometric values between the first and fifth week measures were observed in both dietary fibre groups. Statistically significant changes occurred in the body weight [-1.25 (1.27) kg], body mass index [-0.41 (0.42) kg/m2], waist circumference [-1.25 (1.04) cm] and waist/hip ratio [-0.01(0.01)] in the b-glucan group, whereas a statistically significant change occurred in body fat percentage in the inulin group [-2.16% (7.49)]. Conclusions: Overall, these findings demonstrate that the participants consuming b-glucan over the course of the five weeks had less EI, felt less hunger and had more satiety.