Journal
JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION
Volume 35, Issue 1, Pages 41-49Publisher
ROUTLEDGE JOURNALS, TAYLOR & FRANCIS LTD
DOI: 10.1080/07315724.2015.1032442
Keywords
oats; -glucan; satiety; energy intake; physicochemical properties
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Funding
- Quaker Oats Center of Excellence
- PepsiCo RD Nutrition
- National Institute of General Medical Sciences of the National Institutes of Health [1 U54 GM104940]
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Background: Foods that enhance satiety can help consumers to resist environmental cues to eat and help adherence to calorie restriction. The objective of this study was to compare the effect of 2 oat-based breakfast cereals on appetite, satiety, and food intake.Methods: Forty-eight healthy individuals, 18years of age or older, were enrolled in a randomized, crossover trial. Subjects consumed isocaloric servings of either oatmeal or an oat-based ready-to-eat breakfast cereal (RTEC) in random order at least a week apart. Visual analogue scales measuring appetite and satiety were completed before breakfast and throughout the morning. Lunch was served 4hours after breakfast. The physicochemical properties of oat soluble fiber (-glucan) were determined. Appetite and satiety responses were analyzed by area under the curve. Food intake and -glucan properties were analyzed using t tests.Results: Oatmeal increased fullness (p = 0.001) and reduced hunger (p = 0.005), desire to eat (p = 0.001), and prospective intake (p = 0.006) more than the RTEC. Energy intake at lunch was lower after eating oatmeal compared to the RTEC (p = 0.012). Oatmeal had higher viscosity (p = 0.03), -glucan content, molecular weight (p < 0.001), and radius of gyration (p < 0.001) than the RTEC.Conclusions: Oatmeal suppresses appetite, increases satiety, and reduces energy intake compared to the RTEC. The physicochemical properties of -glucan and sufficient hydration of oats are important factors affecting satiety and subsequent energy intake.
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