Bran fibers and satiety in women who do not exhibit restrained eating

Renata Korczak, Kaycie Lindeman, William Thomas, Joanne L Slavin

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

Background: Foods that are high in dietary fiber can promote satiety, but previous studies report conflicting results. Objective: The objective was to determine differences in satiety response to three conditions (10g oat bran, 10g barley bran and a low fiber condition) consumed at dinner and breakfast. In addition, we compared energy intake at an ad libitum lunch after consumption of the breakfast bars. Design: Randomized, double-blind crossover study. Participants/setting: 42 normal weight women. Intervention: Women consumed a dinner food bar from one of the three conditions the evening before testing. On test mornings, fasted women consumed the corresponding breakfast food bar with their choice of coffee, tea or water. An ad libitum pizza lunch was served 4 hours after breakfast. Primary outcomes: Visual analogue scales (VAS) were used to assess satiety at baseline, 15, 30, 45, 60, 90, 120, 180 and 240 minutes. Energy intake was assessed by an ad libitum pizza lunch (4 hours after breakfast) and 24-hour energy intake was measured by a food diary. Statistical analyses: Treatments were compared using the mixed-effects linear models. Outcomes are reported as mean ± SEM. Results: There were no significant differences among conditions on any of the satiety scales and no significant differences among conditions in energy consumed at lunch or over 24 hours. The fiber bars were well tolerated and no significant differences were found for gastrointestinal tolerance. Conclusions: Our results do not support an effect of bran fibers on satiety above a low fiber control. We acknowledge results of this study may be intricately tied to the choice of a single pizza lunch, as other ad libitum meal options could have resulted in different outcomes.

Original languageEnglish (US)
Pages (from-to)257-263
Number of pages7
JournalAppetite
Volume80
DOIs
StatePublished - Sep 1 2014

Fingerprint

Lunch
Breakfast
Eating
Energy Intake
Meals
Food
Satiety Response
Diet Records
Coffee
Dietary Fiber
Tea
Hordeum
Visual Analog Scale
Double-Blind Method
Cross-Over Studies
Linear Models
Weights and Measures
Water

Keywords

  • Fiber
  • Food intake
  • Satiety

Cite this

Bran fibers and satiety in women who do not exhibit restrained eating. / Korczak, Renata; Lindeman, Kaycie; Thomas, William; Slavin, Joanne L.

In: Appetite, Vol. 80, 01.09.2014, p. 257-263.

Research output: Contribution to journalArticle

Korczak, Renata ; Lindeman, Kaycie ; Thomas, William ; Slavin, Joanne L. / Bran fibers and satiety in women who do not exhibit restrained eating. In: Appetite. 2014 ; Vol. 80. pp. 257-263.
@article{ee41e3e97d0b4f82bcae122a1450a66d,
title = "Bran fibers and satiety in women who do not exhibit restrained eating",
abstract = "Background: Foods that are high in dietary fiber can promote satiety, but previous studies report conflicting results. Objective: The objective was to determine differences in satiety response to three conditions (10g oat bran, 10g barley bran and a low fiber condition) consumed at dinner and breakfast. In addition, we compared energy intake at an ad libitum lunch after consumption of the breakfast bars. Design: Randomized, double-blind crossover study. Participants/setting: 42 normal weight women. Intervention: Women consumed a dinner food bar from one of the three conditions the evening before testing. On test mornings, fasted women consumed the corresponding breakfast food bar with their choice of coffee, tea or water. An ad libitum pizza lunch was served 4 hours after breakfast. Primary outcomes: Visual analogue scales (VAS) were used to assess satiety at baseline, 15, 30, 45, 60, 90, 120, 180 and 240 minutes. Energy intake was assessed by an ad libitum pizza lunch (4 hours after breakfast) and 24-hour energy intake was measured by a food diary. Statistical analyses: Treatments were compared using the mixed-effects linear models. Outcomes are reported as mean ± SEM. Results: There were no significant differences among conditions on any of the satiety scales and no significant differences among conditions in energy consumed at lunch or over 24 hours. The fiber bars were well tolerated and no significant differences were found for gastrointestinal tolerance. Conclusions: Our results do not support an effect of bran fibers on satiety above a low fiber control. We acknowledge results of this study may be intricately tied to the choice of a single pizza lunch, as other ad libitum meal options could have resulted in different outcomes.",
keywords = "Fiber, Food intake, Satiety",
author = "Renata Korczak and Kaycie Lindeman and William Thomas and Slavin, {Joanne L}",
year = "2014",
month = "9",
day = "1",
doi = "10.1016/j.appet.2014.05.025",
language = "English (US)",
volume = "80",
pages = "257--263",
journal = "Appetite",
issn = "0195-6663",
publisher = "Academic Press Inc.",

}

TY - JOUR

T1 - Bran fibers and satiety in women who do not exhibit restrained eating

AU - Korczak, Renata

AU - Lindeman, Kaycie

AU - Thomas, William

AU - Slavin, Joanne L

PY - 2014/9/1

Y1 - 2014/9/1

N2 - Background: Foods that are high in dietary fiber can promote satiety, but previous studies report conflicting results. Objective: The objective was to determine differences in satiety response to three conditions (10g oat bran, 10g barley bran and a low fiber condition) consumed at dinner and breakfast. In addition, we compared energy intake at an ad libitum lunch after consumption of the breakfast bars. Design: Randomized, double-blind crossover study. Participants/setting: 42 normal weight women. Intervention: Women consumed a dinner food bar from one of the three conditions the evening before testing. On test mornings, fasted women consumed the corresponding breakfast food bar with their choice of coffee, tea or water. An ad libitum pizza lunch was served 4 hours after breakfast. Primary outcomes: Visual analogue scales (VAS) were used to assess satiety at baseline, 15, 30, 45, 60, 90, 120, 180 and 240 minutes. Energy intake was assessed by an ad libitum pizza lunch (4 hours after breakfast) and 24-hour energy intake was measured by a food diary. Statistical analyses: Treatments were compared using the mixed-effects linear models. Outcomes are reported as mean ± SEM. Results: There were no significant differences among conditions on any of the satiety scales and no significant differences among conditions in energy consumed at lunch or over 24 hours. The fiber bars were well tolerated and no significant differences were found for gastrointestinal tolerance. Conclusions: Our results do not support an effect of bran fibers on satiety above a low fiber control. We acknowledge results of this study may be intricately tied to the choice of a single pizza lunch, as other ad libitum meal options could have resulted in different outcomes.

AB - Background: Foods that are high in dietary fiber can promote satiety, but previous studies report conflicting results. Objective: The objective was to determine differences in satiety response to three conditions (10g oat bran, 10g barley bran and a low fiber condition) consumed at dinner and breakfast. In addition, we compared energy intake at an ad libitum lunch after consumption of the breakfast bars. Design: Randomized, double-blind crossover study. Participants/setting: 42 normal weight women. Intervention: Women consumed a dinner food bar from one of the three conditions the evening before testing. On test mornings, fasted women consumed the corresponding breakfast food bar with their choice of coffee, tea or water. An ad libitum pizza lunch was served 4 hours after breakfast. Primary outcomes: Visual analogue scales (VAS) were used to assess satiety at baseline, 15, 30, 45, 60, 90, 120, 180 and 240 minutes. Energy intake was assessed by an ad libitum pizza lunch (4 hours after breakfast) and 24-hour energy intake was measured by a food diary. Statistical analyses: Treatments were compared using the mixed-effects linear models. Outcomes are reported as mean ± SEM. Results: There were no significant differences among conditions on any of the satiety scales and no significant differences among conditions in energy consumed at lunch or over 24 hours. The fiber bars were well tolerated and no significant differences were found for gastrointestinal tolerance. Conclusions: Our results do not support an effect of bran fibers on satiety above a low fiber control. We acknowledge results of this study may be intricately tied to the choice of a single pizza lunch, as other ad libitum meal options could have resulted in different outcomes.

KW - Fiber

KW - Food intake

KW - Satiety

UR - http://www.scopus.com/inward/record.url?scp=84902346919&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84902346919&partnerID=8YFLogxK

U2 - 10.1016/j.appet.2014.05.025

DO - 10.1016/j.appet.2014.05.025

M3 - Article

C2 - 24874565

AN - SCOPUS:84902346919

VL - 80

SP - 257

EP - 263

JO - Appetite

JF - Appetite

SN - 0195-6663

ER -