Effect of Oat-Based Ready-to-Eat 70 g Break-Fast on Appetite Control, Satiety and Perspective Food Intake Versus 55 and 35 g: A Randomized, Crossover Study
DOI:
https://doi.org/10.3923/pjn.2015.680.685Keywords:
Cereal, ready-to-eat, satiety, visual analog scaleAbstract
Aim of the study was to establish the impact of most widely sold oat-based ready-to-eat breakfast cereal (RTEC) currently provided in different portions on appetite control until lunch. Thirty healthy participants (16 males and 14 females) were involved in a randomized double blind crossover study. Mean age -39±13.5; normal body mass index -22.3 kg/m2. Female subjects also completed a menstrual cycle questionnaire so that breakfast test days would fall within the luteal phase of the menstrual cycle. Participants kept records on amounts of food intake during the entire study period. The diet of the subjects was monitored throughout the entire survey process. The subjects had to eat in the usual way and not make any dietary changes. The subjects over a 9-day period daily consumed different RTEC breakfasts varied in dry weight (70, 55, 35 g). These different breakfast foods were selected randomly and taken for 9 consecutive days at the same time. Visual analog scales for appetite measurements were administered before breakfast at 07:00 and repeatedly until 12:00 before lunch. Paired t-tests were performed for comparison of appetite ratings between different products. This study showed that 70 g of RTEC versus 35 and 55 g reduced hunger, increased sensation of fullness, decreased desire to eat and satisfaction after meal were significantly prolonged and greater in every time point (p<0.05). It is concluded that 70 g of RTEC is an appropriate portion to effectively increased satiety, subsequent decreased hunger and desire to eat up to 4 h after consumption.
References
Aller, E.E.J.G., I. Abete, A. Astrup, J.A. Martinez and M.A. Baak, 2011. Starches, sugars and obesity. Nutrients, 3: 341-369.
Bayham, B.E., F.L. Greenway, W.D. Johnson and N.V. Dhurandhar, 2014. A randomized trial to manipulate the quality instead of quantity of dietary proteins to influence the markers of satiety. J. Diabetes Complic., 28: 547-552.
Beck, E.J., L.C. Tapsell, M.J. Batterham, S.M. Tosh and X.F. Huang, 2009. Increases in peptide Y-Y levels following oat β-glucan ingestion are dose-dependent in overweight adults. Nutr. Res., 29: 705-709.
Belobrajdic, D.P. and A.R. Bird, 2013. The potential role of phytochemicals in wholegrain cereals for the prevention of type-2 diabetes. Nutr. J., Vol. 12.
Brennan, M.A., E.J. Derbyshire, C.S. Brennan and B.K. Tiwari, 2012. Impact of dietary fibre-enriched ready-to-eat extruded snacks on the postprandial glycaemic response of non-diabetic patients. Mol. Nutr. Food Res., 56: 834-837.
Chambers, L. and M.R. Yeomans, 2011. Individual differences in satiety response to carbohydrate and fat. Predictions from the Three Factor Eating Questionnaire (TFEQ). Appetite, 56: 316-323.
Davy, B.M., K.P. Davy, R.C. Ho, S.D. Beske, L.R. Davarth and C.L. Melby, 2002. High-fiber oat cereal compared with wheat cereal consumption favorably alters LDL-cholesterol subclass and particle numbers in middle-aged and older men1,2,3. Am. J. Clin. Nutr., 76: 351-358.
De Vet, E., F.M. Stok, J.B.F. de Wit and D.T.D. de Ridder, 2015. The habitual nature of unhealthy snacking: How powerful are habits in adolescence? Appetite, 95: 182-187.
Decker, E.A., D.J. Rose and D. Stewart, 2014. Processing of oats and the impact of processing operations on nutrition and health benefits. Br. J. Nutr., 112: S58-S64.
Dye, L. and J.E. Blundell, 1997. Menstrual cycle and appetite control: implications for weight regulation. Hum. Reprod., 12: 1142-1151.
Enwere, N.J. and I.G. Ntuen, 2005. Effect of ripe fruit pulp on the sensory and nutritive quality of ready-to-eat breakfast cereal produced from maize and soybean flours and cassava starch blends. Int. J. Food Sci. Nutr., 56: 35-44.
Falcon-Villa, M.R., J.M. Barron-Hoyos and F.J. Cinco-Moroyoqui, 2014. Commercial breakfast cereals available in mexican markets and their contribution in dietary fiber, β-glucans and protein quality by rat bioassays. Plant Foods Hum. Nutr., 69: 222-227.
Fardet, A., 2010. New hypotheses for the health-protective mechanisms of whole-grain cereals: What is beyond fibre? Nutr. Res. Rev., 23: 65-134.
Fisher, J.O., M.I. Goran, S. Rowe and M.M. Hetherington, 2015. Forefronts in portion size. An overview and synthesis of a roundtable discussion. Appetite, 88: 1-4.
Flint, A., A. Raben, J.E. Blundell and A. Astrup, 2000. Reproducibility, power and validity of visual analogue scales in assessment of appetite sensations in single test meal studies. Int. J. Obes. Relat. Metab. Disord., 24: 38-48.
Hennekens, C.H. and F. Andreotti, 2013. Leading avoidable cause of premature deaths worldwide: Case for obesity. Am. J. Med., 126: 97-98.
Kale, M., B. Hamaker and N. Bordenave, 2013. Oat-Beta Glucans: Physicochemistry and Nutritional Properties. In: Oats Nutrition and Technology, Chu, Y. (Ed.). John Wiley and Sons, UK.
Kozimor, A., H. Chang and J.A. Cooper, 2013. Effects of dietary fatty acid composition from a high fat meal on satiety. Appetite, 69: 39-45.
Lafiandra, D., G. Riccardi and P.R. Shewry, 2014. Improving cereal grain carbohydrates for diet and health. J. Cereal Sci., 59: 312-326.
Lammert, A., J. Kratzsch, J. Selhorst, P.M. Humpert and A. Bierhaus et al., 2008. Clinical benefit of a short term dietary oatmeal intervention in patients with type 2 diabetes and severe insulin resistance: A pilot study. Exp. Clin. Endocrinol. Diabetes, 116: 132-134.
McGeoch, S.C., A.M. Johnstone, G.E. Lobley, J. Adamson and K. Hickson et al., 2013. A randomized crossover study to assess the effect of an oat-rich diet on glycaemic control, plasma lipids and postprandial glycaemia, inflammation and oxidative stress in type 2 diabetes. Diabetic Med., 30: 1314-1323.
McMackin, E., M. Dean, J.V. Woodside and M.C. McKinley, 2013. Whole grains and health: Attitudes to whole grains against a prevailing background of increased marketing and promotion. Public Health Nutr., 16: 743-751.
Monteiro, C.A., J.C. Moubarac, G. Cannon, S.W. Ng and B. Popkin, 2013. Ultra-processed products are becoming dominant in the global food system. Obesity Rev., 14: 21-28.
Ni Mhurchu, C., S. Vandevijvere, W. Waterlander, L.E. Thornton and B. Kelly et al., 2013. Monitoring the availability of healthy and unhealthy foods and non‐alcoholic beverages in community and consumer retail food environments globally. Obesity Rev., 14: 108-119.
Ogden, C.L., M.D. Carroll, B.K. Kit and K.M. Flegal, 2014. Prevalence of childhood and adult obesity in the United States, 2011-2012. JAMA, 311: 806-814.
Ortinau, L.C., H.A. Hoertel, S.M. Douglas and H.J. Leidy, 2014. Effects of high-protein vs. high-fat snacks on appetite control, satiety and eating initiation in healthy women. Nutr. J., Vol. 13.
Popkin, B.M., 2006. Global nutrition dynamics: The world is shifting rapidly toward a diet linked with noncommunicable diseases 1'2'3. J. Clin. Nutr., 84: 289-298.
Rebello, C.J., W.D. Johnson, C.K. Martin, W. Xie and M. O'Shea et al., 2013. Acute effect of oatmeal on subjective measures of appetite and satiety compared to a ready-to-eat breakfast cereal: A randomized crossover trial. J. Am. College Nutr., 32: 272-279.
Rolls, B.J., 2014. What is the role of portion control in weight management. Int. J. Obes., 38: S1-S8.
Butt, S.M., M. Tahir-Nadeem, M.K.I. Khan, R. Shabir and M.S. Butt, 2008. Oat: Unique among the cereals. Eur. J. Nutr., 47: 68-79.
Skendi, A., C.G. Biliaderis, A. Lazaridou and M.S. Izydorczyk, 2003. Structure and rheological properties of water soluble β-glucans from oat cultivars of Avena sativa and Avena bysantina. J. Cereal Sci., 38: 15-31.
Stevenson, L., F. Phillips, K. O'sullivan and J. Walton, 2012. Wheat bran: Its composition and benefits to health, a European perspective. Int. J. Food Sci. Nutr., 63: 1001-1013.
Stunkard, A.J. and S. Messick, 1985. The three-factor eating questionnaire to measure dietary restraint, disinhibition and hunger. J. Psychosomatic Res., 29: 71-83.
Virtanen, S.M., M. Kaila, J. Pekkanen, M.G. Kenward and U. Uusitalo et al., 2010. Early introduction of oats associated with decreased risk of persistent asthma and early introduction of fish with decreased risk of allergic rhinitis. Br. J. Nutr., 103: 266-273.
Yuan, J.Y.F., R.J.M. Smeele, K.D. Harington, F.M. van Loon, A.J. Wanders and B.J. Venn, 2014. The effects of functional fiber on postprandial glycemia, energy intake, satiety, palatability and gastrointestinal wellbeing: A randomized crossover trial. Chem. Analysis, Vol. 13.
Downloads
Published
Issue
Section
License
Copyright (c) 2015 Asian Network for Scientific Information
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
