Greater satiety response with resistant starch and corn bran in human subjects

Holly J. Willis, Alison L. Eldridge, Jeannemarie Beiseigel, William Thomas, Joanne L Slavin

Research output: Contribution to journalArticlepeer-review

142 Scopus citations

Abstract

Some studies suggest high-fiber foods are more satiating than foods with little or no fiber. However, we hypothesized that certain types of dietary fiber may enhance satiety more than others. Healthy men and women (N = 20) participated in this acute, randomized double-blind, crossover study comparing the effects of 4 fibers and a low-fiber (LF) treatment on satiety. On 5 separate visits, fasting subjects consumed either a LF muffin (1.6 g fiber) or 1 of 4 high-fiber muffins (8.0-9.6 g fiber) for breakfast. The subjects used 4 questions on 100 mm visual analogue scales to rate satiety at baseline and at regular intervals for 180 minutes after muffin consumption. Responses were analyzed as area under the curve and significant differences from baseline. Satiety differed among treatments. Resistant starch and corn bran had the most impact on satiety, whereas polydextrose had little effect and behaved like the LF treatment. Results from this study indicate that not all fibers influence satiety equally.

Original languageEnglish (US)
Pages (from-to)100-105
Number of pages6
JournalNutrition Research
Volume29
Issue number2
DOIs
StatePublished - Feb 1 2009

Keywords

  • Appetite
  • Fiber
  • Hunger
  • Satiety
  • Visual analogue scale

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