Effects of a viscous-fibre supplemented evening meal and the following un-supplemented breakfast on post-prandial satiety responses in healthy women

The post-prandial satiety response and “second-meal effect” of a viscous fibre supplement PolyGlycopleX® (PGX®) was evaluated in a single-blind, randomised controlled crossover study of 14 healthy adult women. The two hour post-prandial satiety response, expressed as the area under the curve (AUC) of perceived hunger/fullness score versus post-prandial time, of a standardised evening meal with concurrent intake of either PGX softgel or rice flour softgel (control) was determined. On the following morning, after an overnight fast, the four hour satiety response to a standardised breakfast with no softgel supplementation was assessed. A significantly higher satiety response (AUC) to the standard dinner for the PGX-supplemented dinner compared with the control dinner (p = 0.001) was found. No significant difference (p = 0.09) was observed in the satiety response (AUC) of the breakfast regardless of which supplemented-dinner had been consumed prior, however the p value indicated a trend towards a higher response to the breakfast following the PGX-supplemented dinner. The fullness scores of the breakfast following the PGX-supplemented dinner at 15, 30, 90, 120, 150, 180, 210 and 240 min post-prandial were significantly higher than those for the breakfast following the control dinner (p = < 0.001, 0.007, 0.009, 0.009, 0.049, 0.03, 0.003 and < 0.001 respectively). PGX supplementation at dinner increased the satiety effects of both the dinner itself and the subsequent un-supplemented breakfast; a “second meal effect” indicting the potential for this fibre supplement to induce extended satiety

Consumption of the Soluble Dietary Fibre Complex PolyGlycopleX(®) Reduces Glycaemia and Increases Satiety of a Standard Meal Postprandially

The effect of consumption of PolyGlycopleX(®) (PGX(®)) was compared to wheat dextrin (WD) in combination with a standard meal, on postprandial satiety and glycaemia in a double-blind, randomised crossover trial, of 14 healthy subjects trained as a satiety panel. At each of six two-hour satiety sessions, subjects consumed one of three different test meals on two separate occasions. The test meals were: a standard meal plus 5 g PGX; a standard meal plus 4.5 g of PGX as softgels; and a standard meal plus 5 g of WD. Subjects recorded fullness using a labelled magnitude scale at 0, 15, 30, 45, 60, 90, and 120 min and the total area under the curve (AUC), mean fullness vs. time was calculated. The meals with PGX (in granular and softgel form) gave higher satiety (AUC) (477 ± 121 and 454 ± 242 cm·min), than the meal with WD (215 ± 261 cm·min) (p &lt; 0.001). Subjects had blood glucose levels measured after the meals with PGX (granules) and WD. Glucose response (AUC) was significantly lower (p &lt; 0.001) after the PGX meal than for the WD meal.  The high viscosity reported for PGX is a likely mechanism behind the significant satiety and blood glucose modulating effects observed in this study

Effect of Fibre Supplementation on Body Weight and Composition, Frequency of Eating and Dietary Choice in Overweight Individuals

Fibre supplementation can potentially reduce energy intake and contribute to weight loss. The mechanism may be reduced frequency of eating, resulting in reduced food consumption. The objective of this research was to determine the effectiveness of fibre supplementation with PolyGlycopleX® (PGX®), on body weight and composition, frequency of eating and dietary intake in 118 overweight adults. In a three-arm, parallel, blind, randomised controlled trial participants were randomised to one of three groups; 4.5 g PGX as softgels (PGXS), 5 g PGX granules (PGXG) or 5 g rice flour (RF) control. Prior to supplementation and at 12 weeks, participants captured before and after images of all food and beverages consumed within 4 days using a mobile food record app (mFR). The mFR images were analysed for food group serving sizes and number of eating occasions. In the PGXG group, intention-to-treat analysis showed there was a significant reduction in waist circumference (2.5 cm; p = 0.003). Subgroup analysis showed that PGXG supplementation at the recommended dose resulted in a reduction in body weight (-1.4 ± 0.10 kg, p &lt; 0.01), body mass index (BMI) reduction (-0.5 ± 0.10, p &lt; 0.01), reduced number of eating occasions (-1.4 ± 1.2, p &lt; 0.01) and a reduced intake of grain food (-1.52 ± 1.84 serves, p = 0.019). PGXG at the recommended dose resulted in a reduction in weight and BMI which was significantly greater than that for RF (p = 0.001). These results demonstrate the potential benefits of PGX fibre in controlling frequency of eating and in weight loss

Effect of Training on the Reliability of Satiety Evaluation and Use of Trained Panellists to Determine the Satiety Effect of Dietary Fibre: A Randomised Controlled Trial

Background: The assessment of satiety effects on foods is commonly performed by untrained volunteers marking their perceived hunger or fullness on line scales, marked with pre-set descriptors. The lack of reproducibility of satiety measurement using this approach however results in the tool being unable to distinguish between foods that have small, but possibly important, differences in their satiety effects. An alternate approach is used in sensory evaluation; panellists can be trained in the correct use of the assessment line-scale and brought to consensus on the meanings of descriptors used for food quality attributes to improve the panel reliability. The effect of training on the reliability of a satiety panel has not previously been reported. Method: In a randomised controlled parallel intervention, the effect of training in the correct use of a satiety labelled magnitude scale (LMS) was assessed versus no-training. The test-retest precision and reliability of two hour postprandial satiety evaluation after consumption of a standard breakfast was compared. The trained panel then compared the satiety effect of two breakfast meals containing either a viscous or a non-viscous dietary fibre in a crossover trial.Results: A subgroup of the 23 panellists (n = 5) improved their test re-test precision after training. Panel satiety area under the curve, “after the training” intervention was significantly different to “before training” (p < 0.001). Reliability of the panel determined by intraclass correlation (ICC) of test and retest showed improved strength of the correlation from 0.70 pre-intervention to 0.95 post intervention. The trained “satiety expert panel” determined that a standard breakfast with 5g of viscous fibre gave significantly higher satiety than with 5g non-viscous fibre (area under curve (AUC) of 478.2, 334.4 respectively) (p ≤ 0.002). Conclusion: Training reduced between panellist variability. The improved strength of test-retest ICC as a result of the training intervention suggests that training satiety panellists can improve the discriminating power of satiety evaluation

Defining the wheat quality requirements for Indian whole wheat chapatti

The ability of Australian wheat varieties, which had varying wheat qualities, to make the Indian unleavened flat bread chapatti was investigated. Flour and chapatti quality of the Australian wheat varieties was characterised and benchmarked against Indian wheat varieties. The research provided insight into the important flour quality, chapatti quality and chapatti making methodology needed for future selection of Australian wheat for the Indian market

Wheat: Grain Structure of Wheat and Wheat-based Products

© 2016 Elsevier Ltd. All rights reserved. The world's population relies on wheat-based foods as a major source of essential energy. Wheat-based foods are a good source of nutrients such as carbohydrates, proteins, and fiber for humans, but most food applications use milled wheat as white or purified flour and some valuable nutritional components may be lost. While carbohydrates should be the body's major source of energy, diets rich in whole grain are recommended for the prevention of cardiovascular disease. This protective aspect of whole grain and the importance of whole grain food must be highlighted to ensure they form a significant part of the diet. The composition, structure, and special properties of the wheat grain have allowed the evolution of many unique food products worldwide

Measurement of satiety of wheat-based bulgur by intervention and sensory evaluation

Twenty-two healthy subjects consumed the following four test meals: Australian bulgur processed by boiling (boiled bulgur), Australian bulgur processed by steaming (steamed bulgur), Turkish bulgur, and high-amylose rice. Australian bulgur was made from durum wheat by using a traditional boiling and drying method and a method in which steaming replaced boiling. Meals were presented in a randomized order, one meal per test session at the same time and day of each week over four consecutive weeks. A within subject crossover design was used to investigate the satiety of bulgur in which each subject acted as their own control. Visual analogue scales were used to measure each subject’s feelings of hunger and calculate rankings. Mean satiety index scores and area under the “How hungry do you feel right now?” curve values showed that the bulgur samples provided greater satiety than the high-amylose rice. Testing for differences in rank sums showed that bulgur (boiled and steamed) ranked significantly lower (P < 0.05) for hunger at 1 and 1.5 hr when compared with high-amylose rice. At 2.5 hr, bulgur (boiled) was ranked as significantly different to high-amylose rice (P < 0.05). Australian bulgur processed by boiling or steaming was more satiating than high-amylose rice